Low-carb vegan diet effective for weight loss

A STUDY examining the effects of a plant-based, low-carbohydrate diet on weight loss and low-density lipoprotein cholesterol (LDL-C) levels has shown improvements in heart disease risk factors. The ‘Eco-Atkins’ vegan diet is basically protein and fat from gluten and soy products, nuts and vegetables. Participants who consumed this low-carbohydrate vegan diet saw greater weight loss compared to those who consumed a high-carbohydrate vegetarian diet that included dairy and egg products (7% vs 6% weight reductions, respectively). Importantly, participants following the low-carb diet also achieved significant reductions of LDL-C concentrations (?0.49 mmol/L (?0.70 to ?0.28); p<0.001), the “bad” cholesterol that can cause arteries plaque build-up and lead to increased risk of a heart attack. Furthermore, improvements in triglyceride reductions (?0.34 mmol/L (?0.57 to ?0.11); p=0.005) and total cholesterol (?0.62 mmol/L (?0.86 to ?0.37); p<0.001) were noted in the low-carbohydrate diet. There was no treatment difference seen in high-density lipoprotein cholesterol levels.

Reduction in body mass index (BMI) also was greater on the low-carbohydrate diet compared to the high-carbohydrate diet (?0.4 kg/m² (?0.8 to 0.0); p=0.039). Both interventions also reduced HbA1c, blood glucose and blood pressure levels.

“Many well-known weight loss plans focus on limiting carbohydrate intake; and while this can be an effective way to lose weight, replacing caloric intake with proteins from animal products that are often high in saturated fats is not an ideal long-term solution for people who already have higher cholesterol levels,” explains Ratna Mukherjea, Ph.D., associate director of global nutrition at DuPont Nutrition & Health and co-author of the study.