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group_1_presentation_1_-_vegan_vs._meat_diet [2020/01/30 15:05] dhanda1 |
group_1_presentation_1_-_vegan_vs._meat_diet [2020/01/31 18:01] (current) taghizk [Cardiovascular - Karan] |
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| Any active individual is largely concerned about managing their weight and BMI. Considering that nearly two-thirds of America citizens are classified as either overweight or obese, the topic of diet becomes increasingly important in promoting weight loss (Hedley et al., 2004). Vegetarian, similar to low-fat diets, has been proven effective in the short-term for reducing weight, alongside other benefits and effects. In a 14-week prospective study conducted by Turner-McGrievy and colleagues (2007), a vegan diet was significantly greater at promoting weight loss when compared to the National Cholesterol Education Program diet. Additionally, vegetarians and vegans typically have a lower BMI when compared to omnivores (Alewaeters, Clarys, Hebbelinck, Deriemaeker, & Clarys, 2005). These results are consistent even without placing a limit on portion size and calorie consumption, as it is assumed that vegans receive a decrease in dietary energy density and lower energy consumption by vegans (Barnard, Scialli, Turner-McGrievy, Lanou, & Glass, 2005). However, more studies are required to examine the effects of a vegan diet on weight in the long-term. | Any active individual is largely concerned about managing their weight and BMI. Considering that nearly two-thirds of America citizens are classified as either overweight or obese, the topic of diet becomes increasingly important in promoting weight loss (Hedley et al., 2004). Vegetarian, similar to low-fat diets, has been proven effective in the short-term for reducing weight, alongside other benefits and effects. In a 14-week prospective study conducted by Turner-McGrievy and colleagues (2007), a vegan diet was significantly greater at promoting weight loss when compared to the National Cholesterol Education Program diet. Additionally, vegetarians and vegans typically have a lower BMI when compared to omnivores (Alewaeters, Clarys, Hebbelinck, Deriemaeker, & Clarys, 2005). These results are consistent even without placing a limit on portion size and calorie consumption, as it is assumed that vegans receive a decrease in dietary energy density and lower energy consumption by vegans (Barnard, Scialli, Turner-McGrievy, Lanou, & Glass, 2005). However, more studies are required to examine the effects of a vegan diet on weight in the long-term. | ||
| - | ====== Cardiovascular - Karan ====== | + | ====== Impacts of Vegan and Meat Diet on Cardiovascular System ====== |
| - | Several studies have looked at the health risks associated with the consumption of meat. Meat contains saturated fat and red meat has been found to contain more saturated fat than most other sources of proteins such as fish and chicken. It has been shown that large amounts of saturated fat is responsible for raising one’s cholesterol level which could lead to an increased risk of heart disease. In a large European study done in 2013, the relationship between the consumption of meat and mortality due to cardiovascular diseases in 448,568 male and female from 10 countries was published. They confirmed that an increased consumption of red meat increased the mortality by 14%. Similar trend was observed in processed meat. It was shown that consumption of processed meat increased the mortality by approximately 44%. | + | Several studies have looked at the health risks associated with the consumption of meat. Meat contains saturated fat and red meat has been found to contain more saturated fat than most other sources of proteins such as fish and chicken. It has been shown that large amounts of saturated fat is responsible for raising one’s cholesterol level which could lead to an increased risk of heart disease(Berry et al., 2019). In a large European study done in 2013, the relationship between the consumption of meat and mortality due to cardiovascular diseases in 448,568 male and female from 10 countries was published. They confirmed that an increased consumption of red meat increased the mortality by 14%. Similar trend was observed in processed meat. It was shown that consumption of processed meat increased the mortality by approximately 44%(Richi et al., 2015). |
| - | ==== Trimethylamine N-oxide ==== | + | Aside from saturated fats, some recent studies have shown that people with high consumption of red meat have higher levels of a metabolite called trimethylamine N-oxide (TMAO). TMAO is a toxin that is colourless and is a class of amine oxide, which is usually found in high concentrations in marine organisms. The study showed that people who ate red meat regularly had triple the amount of TMAO compared to people who ate plant-based products and TMAO has been found to increase the risk of heart disease, stroke and several other cardiovascular diseases (Janeiro et al., 2018). Therefore, the American Heart Association recommends everyone to limit the amount of red meat they consume (Janeiro et al., 2018). |
| - | Aside from saturated fats, some recent studies have shown that people with high consumption of red meat have higher levels of a metabolite called trimethylamine N-oxide (TMAO). TMAO is a toxin that is colorless and is a class of amine oxide, which is usually found in high concentrations in marine organisms. The study showed that people who ate red meat regularly had triple the amount of TMAO compared to people who ate plant-based products. TMAO has also been found to increase the risk of heart disease, stroke and several other cardiovascular diseases. Therefore, the American Heart Association recommends everyone to limit the amount of red meat they consume. | + | On the other hand, a study done by Rebholz and his colleagues, looked at 12,168 middle-aged people who were at a risk of atherosclerosis, which refers to build up of plaques in the arteries. The findings showed that the patients who had the highest intake of plant based products were 16% less likely to experience any sort of cardiovascular condition such as heart attack or stroke compared to adults who had the lowest intake of plant based products. As a result, Dr. Rebholz suggests everyone to consume more vegetables, fruits and less animal based products in order to reduce the risk of cardiovascular disease (Kim et al., 2019) |
| ====== Environmental Factors ====== | ====== Environmental Factors ====== | ||
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| Janeiro M., Ramirez, M., Milagro, F., Martinez, J., & Solas, M. (2018). Implication of Trimethylamine N-Oxide (TMAO) in Disease: Potential Biomarker or New Therapeutic Target. Nutrients, 10(10), 1398. Doi: 10.3390/nu10101398 | Janeiro M., Ramirez, M., Milagro, F., Martinez, J., & Solas, M. (2018). Implication of Trimethylamine N-Oxide (TMAO) in Disease: Potential Biomarker or New Therapeutic Target. Nutrients, 10(10), 1398. Doi: 10.3390/nu10101398 | ||
| - | Mangels, R. (1999). Protein in the vegan diet. Simply Vegan, 5. | + | Kim, H., Caulfield, L. E., Garcia‐Larsen, V., Steffen, L. M., Coresh, J., & Rebholz, C. M. (2019). Plant‐Based Diets Are Associated With a Lower Risk of Incident Cardiovascular Disease, Cardiovascular Disease Mortality, and All‐Cause Mortality in a General Population of Middle‐Aged Adults. Journal of the American Heart Association, 8(16). doi: 10.1161/jaha.119.012865 |
| Mariotti, F., & Gardner, C. D. (2019). Dietary Protein and Amino Acids in Vegetarian Diets—A Review. Nutrients, 11(11), 2661. | Mariotti, F., & Gardner, C. D. (2019). Dietary Protein and Amino Acids in Vegetarian Diets—A Review. Nutrients, 11(11), 2661. | ||
