A plant-based diet improves risk factors for cardiovascular metabolism: studies

New York, December 1st (SocialNews.XYZ) According to researchers, a plant-based diet promotes postprandial burns, results in weight loss, and improves risk factors for cardiovascular metabolism in overweight people.

“Burning more calories after each meal for years and decades can make a big difference in weight management,” said Hana Kaleova, a research author at the American Medical Association.

A study published in the journal JAMA Network Open assigned participants who were overweight and had no history of diabetes in a 1: 1 ratio to the intervention or control group.

Participants in the intervention group received a low-fat plant-based diet containing calorie-restricted fruits, vegetables, whole grains, and legumes for 16 weeks.

The control group did not change their diet. Neither group changed their exercise or medication routines unless directed by their doctor.

Researchers used indirect calorimetry to measure the number of calories burned by participants after a standardized diet, both at the beginning and at the end of the study.

The plant-based group increased postprandial caloric burning by an average of 18.7% after 16 weeks. Postprandial burns in the control group did not change significantly.

Within 16 weeks, participants in the plant-based group lost an average of 6.4 kg (about 14 pounds) of body weight compared to the slight changes in the control group.

The plant-based group also saw a significant reduction in fat mass and visceral fat mass-dangerous fat found around the internal organs.

Researchers collaborated with researchers at Yale University to track intracellular and hepatocellular lipids (fats that accumulate in muscle and liver cells) in a subset of participants using magnetic resonance spectroscopy. ..

People in the plant-based group reduced fat in liver and muscle cells by 34% and 10%, respectively, but no significant changes were seen in the control group.

The fat accumulated in these cells is associated with insulin resistance and type 2 diabetes, the researchers said.

The plant-based group also reduced total cholesterol and low-density lipoprotein (LDL) cholesterol or bad cholesterol, but there was no significant change in the control group.

“The plant-based group not only lost weight, but also experienced improved cardiovascular metabolism that reduced the risk of type 2 diabetes, heart disease, and other health problems,” the author writes.

Source: IANS

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