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NEW DELHI: A study aimed at investigating the impact of a flexitarian diet on heart health has found that flexitarian diets are associated with lower cardiovascular risks than omnivorous diets.
A flexitarian diet, also known as a semi-vegetarian diet, emphasizes plant-based foods and limited or occasional meat intake. This new study, published in the journal BMC Nutrition, highlighted the benefits of eating more plant-based foods instead of meat to improve cardiovascular health.
The study involved 94 participants between the ages of 25 and 45 who had been following a vegan, omnivore, or flexitarian diet for at least a year before the study.
A questionnaire was used to assess participants’ dietary habits and lifestyle factors.
Those who consumed less than 50 grams of meat per day were classified as flexitarians, and those who consumed more than 170 grams per day were classified as omnivores. Vegans, who completely avoid animal products, made up the third group.
On the day of the study, blood samples were collected from participants to assess cardiovascular disease biomarkers. Additionally, the researchers measured participants’ blood pressure, BMI, and arterial stiffness during the visit.
Blood biomarker analysis revealed that both flexitarians and vegans had better cardiovascular health than omnivores. Specifically, they showed lower levels of total cholesterol and low-density lipoprotein (LDL) cholesterol than omnivores.
Additionally, compared to omnivores and flexitarians, vegans showed lower fasting insulin levels, but the difference lost significance when the researchers adjusted for co-founder.
Finally, flexitarians and vegans had lower metabolic syndrome severity scores, a composite measure of various cardiovascular risk factors such as blood sugar, blood pressure, cholesterol, and weight.
(With inputs from IANS)
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