title: Energy density of foods affects energy intake across multiple levels of fat content in lean and obese women. Effects of a vegetarian diet and treatment preference on biochemical and dietary variables in overweight and obese adults: a randomized clinical trial. Direct comparison of a dietary portfolio of cholesterol-lowering foods with a statin in hypercholesterolemic participants. A multicenter randomized controlled trial of a plant-based nutrition program to reduce body weight and cardiovascular risk in the corporate setting: the GEICO study Diet and body mass index in 38 000 EPIC-Oxford meat-eaters, fish-eaters, vegetarians and vegans A low-fat vegan diet and a conventional diabetes diet in the treatment of type 2 diabetes: a randomized, controlled, 74-wk clinical trial. Intensive lifestyle changes for reversal of coronary heart disease. A Multicomponent Intervention Reduces Body Weight and Cardiovascular Risk at a GEICO Corporate Site Vegetarian diet in the treatment of mild hypertension: a randomized controlled trial. Controlled trial of fasting and one-year vegetarian diet in rheumatoid arthritis Toward improved management of NIDDM: A randomized, controlled, pilot intervention using a lowfat, vegetarian diet. Eight-Year Weight Losses with an Intensive Lifestyle Intervention: The Look AHEAD Study Effectiveness of a low-fat vegetarian diet in altering serum lipids in healthy premenopausal women. A low-fat vegan diet elicits greater macronutrient changes, but is comparable in adherence and acceptability, compared with a more conventional diabetes diet among individuals with type 2 diabetes. Uncooked, lactobacilli-rich, vegan food and rheumatoid arthritis. BLOOD-PRESSURE-LOWERING EFFECT OF A VEGETARIAN DIET: CONTROLLED TRIAL IN NORMOTENSIVE SUBJECTS A two-year randomized weight loss trial comparing a vegan diet to a more moderate low-fat diet. Elimination of meat, fish, and derived products from the Spanish-Mediterranean diet: effect on the plasma lipid profile.
abstract: BACKGROUND The results of previous studies indicated that energy density , independent of fat content , influences energy intake . In most studies , however , both fat content and energy density were lower than in typical American diets . OBJECTIVE We examined the influence of energy density on intake when fat content was above , below , or similar to the amount of fat typically consumed and when energy density was closer to that of American diets . DESIGN Lean ( n = 19 ) and obese ( n = 17 ) women consumed all meals daily in our laboratory during 6 experimental sessions . The main entrées , consumed ad libitum , were formulated to vary in fat content ( 25 % , 35 % , and 45 % of energy ) and energy density ( 5.23 kJ/g , or low energy density , and 7.32 kJ/g , or high energy density ) but to have similar palatability . RESULTS Energy density influenced energy intake across all fat contents in both lean and obese women ( P < 0.0001 ) . Women consumed less energy in the low ( 7531 kJ ) than in the high ( 9414 kJ ) energy density condition . Despite this 20 % lower energy intake , there were only small differences in hunger ( 7 % ) and fullness ( 5 % ) . Women consumed a similar volume , but not weight , of food daily across conditions . Differences in intake by weight , but not volume , occurred because for some versions of manipulated foods , weight and volume were not directly proportional . CONCLUSIONS Energy density affected energy intake across different fat contents and at levels of energy density comparable with those in typical diets . Furthermore , our findings suggest that cues related to the amount of food consumed have a greater influence on short-term intake than does the amount of energy consumed BACKGROUND A vegetarian diet may lead to numerous health benefits , including weight loss . OBJECTIVE We examined the joint effects of personal preference of dietary treatment and a calorie-restricted , low-fat lactoovovegetarian diet ( LOV-D ) compared with a st and ard calorie-restricted , low-fat omnivorous diet ( STD-D ) on changes in weight , total cholesterol , ratio of LDL to HDL cholesterol ( LDL : HDL cholesterol ) , triacylglycerols , insulin resistance , and macronutrient intake during an 18-mo study . DESIGN This was a r and omized clinical trial of 176 overweight and obese adults who were recruited and r and omly assigned first to 1 of 2 preference conditions ( yes or no ) . If assigned to Preference-No , they were r and omly assigned to 1 of the 2 diet conditions ( STD-D or LOV-D ) . If assigned to Preference-Yes , they were assigned to the diet they indicated as preferred at screening . The 12-mo intervention was followed by a 6-mo maintenance phase . RESULTS Participants were mainly women ( 86.9 % ) and white ( 70.5 % ) ; 75 % completed the 18-mo study . A significant interaction between preference and dietary treatment was not observed for any of the outcome variables . However , participants in the Preference-No groups significantly decreased their triacylglycerols ( P = 0.04 ) . The only effect observed for diet was a borderline significant decrease in LDL : HDL cholesterol for the LOV-D group ( P = 0.06 ) . Within the LOV-D groups , those who were 100 % adherent to the LOV-D had significant and marginally significant reductions in monounsaturated fat ( P = 0.02 ) and total fat ( P = 0.05 ) intakes at 18 mo . CONCLUSIONS Our findings suggest that neither prescribing a vegetarian diet nor allowing persons to choose their preferred diet had a significant effect on outcome measures . However , all participants had a significant reduction in total energy and fat intakes and an increase in energy expenditure , which was reflected in reduced body weight . This clinical trial was registered at www . clinical trials.gov as NCT00330629 BACKGROUND 3-Hydroxy-3-methyl-glutaryl-coenzyme A ( HMG-CoA ) reductase inhibitors reduce serum cholesterol and are increasingly advocated in primary prevention to achieve reductions in LDL cholesterol . Newer dietary approaches combining cholesterol-lowering foods may offer another option , but these approaches have not been compared directly with statins in the same persons . OBJECTIVE The objective was to compare , in the same subjects , the cholesterol-lowering potential of a dietary portfolio with that of a statin . DESIGN Thirty-four hyperlipidemic participants underwent all three 1-mo treatments in r and om order as out patients : a very-low-saturated-fat diet ( control diet ) , the same diet plus 20 mg lovastatin ( statin diet ) , and a diet high in plant sterols ( 1.0 g/1000 kcal ) , soy-protein foods ( including soy milks and soy burgers , 21.4 g/1000 kcal ) , almonds ( 14 g/1000 kcal ) , and viscous fibers from oats , barley , psyllium , and the vegetables okra and eggplant ( 10 g/1000 kcal ) ( portfolio diets ) . Fasting blood sample s were obtained at 0 , 2 , and 4 wk . RESULTS LDL-cholesterol concentrations decreased by 8.5+/-1.9 % , 33.3+/-1.9 % , and 29.6+/-1.3 % after 4 wk of the control , statin , and portfolio diets , respectively . Although the absolute difference between the statin and the portfolio treatments was significant at 4 wk ( P=0.013 ) , 9 participants ( 26 % ) achieved their lowest LDL-cholesterol concentrations with the portfolio diet . Moreover , the statin ( n=27 ) and the portfolio ( n=24 ) diets did not differ significantly ( P=0.288 ) in their ability to reduce LDL cholesterol below the 3.4-mmol/L primary prevention cutoff . CONCLUSIONS Dietary combinations may not differ in potency from first-generation statins in achieving current lipid goals for primary prevention . They may , therefore , bridge the treatment gap between current therapeutic diets and newer statins Background / objectives : To determine the effects of a low-fat plant-based diet program on anthropometric and biochemical measures in a multicenter corporate setting .Subjects/ methods : Employees from 10 sites of a major US company with body mass index ⩾25 kg/m2 and /or previous diagnosis of type 2 diabetes were r and omized to either follow a low-fat vegan diet , with weekly group support and work cafeteria options available , or make no diet changes for 18 weeks . Dietary intake , body weight , plasma lipid concentrations , blood pressure and glycated hemoglobin ( HbA1C ) were determined at baseline and 18 weeks . Results : Mean body weight fell 2.9 kg and 0.06 kg in the intervention and control groups , respectively ( P<0.001 ) . Total and low-density lipoprotein ( LDL ) cholesterol fell 8.0 and 8.1 mg/dl in the intervention group and 0.01 and 0.9 mg/dl in the control group ( P<0.01 ) . HbA1C fell 0.6 percentage point and 0.08 percentage point in the intervention and control group , respectively (P<0.01).Among study completers , mean changes in body weight were −4.3 kg and −0.08 kg in the intervention and control groups , respectively ( P<0.001 ) . Total and LDL cholesterol fell 13.7 and 13.0 mg/dl in the intervention group and 1.3 and 1.7 mg/dl in the control group ( P<0.001 ) . HbA1C levels decreased 0.7 percentage point and 0.1 percentage point in the intervention and control group , respectively ( P<0.01 ) . Conclusions : An 18-week dietary intervention using a low-fat plant-based diet in a corporate setting improves body weight , plasma lipids , and , in individuals with diabetes , glycemic control OBJECTIVE : To compare body mass index ( BMI ) in four diet groups ( meat-eaters , fish-eaters , vegetarians and vegans ) in the Oxford cohort of the European Prospect i ve Investigation into Cancer and Nutrition ( EPIC-Oxford ) and to investigate lifestyle and dietary factors associated with any observed differences . DESIGN : Cross-sectional analysis of self-reported dietary , anthropometric and lifestyle data . PARTICIPANTS : A total of 37 875 healthy men and women aged 20–97 y participating in EPIC-Oxford . RESULTS : Age-adjusted mean BMI was significantly different between the four diet groups , being highest in the meat-eaters ( 24.41 kg/m2 in men , 23.52 kg/m2 in women ) and lowest in the vegans ( 22.49 kg/m2 in men , 21.98 kg/m2 in women ) . Fish-eaters and vegetarians had similar , intermediate mean BMI . Differences in lifestyle factors including smoking , physical activity and education level accounted for less than 5 % of the difference in mean age-adjusted BMI between meat-eaters and vegans , whereas differences in macronutrient intake accounted for about half of the difference . High protein ( as percent energy ) and low fibre intakes were the dietary factors most strongly and consistently associated with increasing BMI both between and within the diet groups . CONCLUSIONS : Fish-eaters , vegetarians and especially vegans had lower BMI than meat-eaters . Differences in macronutrient intakes accounted for about half the difference in mean BMI between vegans and meat-eaters . High protein and low fibre intakes were the factors most strongly associated with increasing BMI BACKGROUND Low-fat vegetarian and vegan diets are associated with weight loss , increased insulin sensitivity , and improved cardiovascular health . OBJECTIVE We compared the effects of a low-fat vegan diet and conventional diabetes diet recommendations on glycemia , weight , and plasma lipids . DESIGN Free-living individuals with type 2 diabetes were r and omly assigned to a low-fat vegan diet ( n = 49 ) or a diet following 2003 American Diabetes Association guidelines ( conventional , n = 50 ) for 74 wk . Glycated hemoglobin ( Hb A(1c ) ) and plasma lipids were assessed at weeks 0 , 11 , 22 , 35 , 48 , 61 , and 74 . Weight was measured at weeks 0 , 22 , and 74 . RESULTS Weight loss was significant within each diet group but not significantly different between groups ( -4.4 kg in the vegan group and -3.0 kg in the conventional diet group , P = 0.25 ) and related significantly to Hb A(1c ) changes ( r = 0.50 , P = 0.001 ) . Hb A(1c ) changes from baseline to 74 wk or last available values were -0.34 and -0.14 for vegan and conventional diets , respectively ( P = 0.43 ) . Hb A(1c ) changes from baseline to last available value or last value before any medication adjustment were -0.40 and 0.01 for vegan and conventional diets , respectively ( P = 0.03 ) . In analyses before alterations in lipid-lowering medications , total cholesterol decreased by 20.4 and 6.8 mg/dL in the vegan and conventional diet groups , respectively ( P = 0.01 ) ; LDL cholesterol decreased by 13.5 and 3.4 mg/dL in the vegan and conventional groups , respectively ( P = 0.03 ) . CONCLUSIONS Both diets were associated with sustained reductions in weight and plasma lipid concentrations . In an analysis controlling for medication changes , a low-fat vegan diet appeared to improve glycemia and plasma lipids more than did conventional diabetes diet recommendations . Whether the observed differences provide clinical benefit for the macro- or microvascular complications of diabetes remains to be established . This trial was registered at clinical trials.gov as NCT00276939 CONTEXT The Lifestyle Heart Trial demonstrated that intensive lifestyle changes may lead to regression of coronary atherosclerosis after 1 year . OBJECTIVES To determine the feasibility of patients to sustain  intensive lifestyle changes  for a total of 5 years and the effects of these lifestyle changes ( without lipid-lowering drugs ) on coronary heart disease . DESIGN R and omized controlled trial conducted from 1986 to 1992 using a r and omized invitational design . PATIENTS Forty-eight patients with moderate to severe coronary heart disease were r and omized to an  intensive lifestyle change group  or to a  usual-care control group  , and 35 completed the 5-year follow-up quantitative coronary arteriography . SETTING Two tertiary care university medical centers . INTERVENTION Intensive lifestyle changes ( 10 % fat whole foods vegetarian diet , aerobic exercise , stress management training , smoking cessation , group psychosocial support ) for 5 years . MAIN OUTCOME MEASURES Adherence to intensive lifestyle changes , changes in coronary artery percent diameter stenosis , and cardiac events . RESULTS Experimental group patients ( 20 [ 71 % ] of 28 patients completed 5-year follow-up ) made and maintained comprehensive lifestyle changes for 5 years , whereas control group patients ( 15 [ 75 % ] of 20 patients completed 5-year follow-up ) made more moderate changes . In the experimental group , the average percent diameter stenosis at baseline decreased 1.75 absolute percentage points after 1 year ( a 4.5 % relative improvement ) and by 3.1 absolute percentage points after 5 years ( a 7.9 % relative improvement ) . In contrast , the average percent diameter stenosis in the control group increased by 2.3 percentage points after 1 year ( a 5.4 % relative worsening ) and by 11.8 percentage points after 5 years ( a 27.7 % relative worsening ) ( P=.001 between groups . Twenty-five cardiac events occurred in 28 experimental group patients vs 45 events in 20 control group patients during the 5-year follow-up ( risk ratio for any event for the control group , 2.47 [ 95 % confidence interval , 1.48 - 4.20 ] ) . CONCLUSIONS More regression of coronary atherosclerosis occurred after 5 years than after 1 year in the experimental group . In contrast , in the control group , coronary atherosclerosis continued to progress and more than twice as many cardiac events occurred Purpose . To determine whether a multicomponent nutrition intervention program at a corporate site reduces body weight and improves other cardiovascular risk factors in overweight individuals . Design . Prospect i ve clinical intervention study . Subjects/ Setting . Employees of the Government Employees Insurance Company ( GEICO ) ( N = 113 ) , aged 21 to 65 years , with a body mass index ≥ 25 kg/m2 and /or previous diagnosis of type 2 diabetes . Intervention . A 22-week intervention including a low-fat , vegan diet . Measures . Changes in body weight , anthropometric measures , blood pressure , lipid profile , and dietary intake . Analysis . Multivariate analyses of variance were calculated for clinical and nutrient measures , followed by univariate analyses of variance , to determine the significance of differences between groups in changes over time . Results . Intervention-group participants  experienced greater weight changes compared with control-group participants ( mean , – 5.1 [ SE , .6 ] kg vs. + .1 [ SE , .6 ] kg , p < .0001 ) , as well as greater changes in waist circumference ( mean , – 4.7 [ SE , .6 ] cm vs. + .8 [ SE , .6 ] cm , p < .0001 ) and waist : hip ratio ( mean , – .006 [ SE , .003 ] vs. + .014 [ SE , .005 ] , p = .0007 ) . Weight loss of 5 % of body weight was more frequently observed in the intervention group ( 48.5 % ) compared with the control group ( 11.1 % ) ( χ2[1 , N= 113 ] = 16.99 , p < .0001 ) . Conclusions . Among individuals volunteering for a 22-week worksite research study , an intervention using a low-fat , vegan diet effectively reduced body weight and waist circumference The effect on blood pressure of an ovo-lacto-vegetarian ( OLV ) diet was assessed in a r and omized controlled crossover trial . Fifty-eight mild untreated hypertensive subjects recruited from the Perth Centre for the 1983 National Heart Foundation ( NHF ) Risk Factor Prevalence Survey were r and omly allocated to one of three groups : the first maintained their usual diet throughout 12 weeks ; the other two were given an OLV diet for either the first or second 6 weeks of the 12-week trial . A significant fall in systolic blood pressure , on average of the order of 5 mmHg , was associated with eating an OLV diet .  Blood pressure change was unrelated to change in urinary sodium , potassium or body weight , but was related to initial blood pressures . Although an OLV diet may have an adjunctive role in control of mild hypertension , in view of likely problems with acceptability the dietary components responsible for the blood pressure changes need to be identified Fasting is an effective treatment for rheumatoid arthritis , but most patients relapse on re introduction of food . The effect of fasting followed by one year of a vegetarian diet was assessed in a r and omised , single-blind controlled trial . 27 patients were allocated to a four-week stay at a health farm . After an initial 7 - 10 day subtotal fast , they were put on an individually adjusted gluten-free vegan diet for 3.5 months . The food was then gradually changed to a lactovegetarian diet for the remainder of the study . A control group of 26 patients stayed for four weeks at a convalescent home , but ate an ordinary diet throughout the whole study period . After four weeks at the health farm the diet group showed a significant improvement in number of tender joints , Ritchie 's articular index , number of swollen joints , pain score , duration of morning stiffness , grip strength , erythrocyte sedimentation rate , C-reactive protein , white blood cell count , and a health assessment question naire score . In the control group , only pain score improved score . In the control group , only pain score improved significantly . The benefits in the diet group were still present after one year , and evaluation of the whole course showed significant advantages for the diet group in all measured indices . This dietary regimen seems to be a useful supplement to conventional medical treatment of rheumatoid arthritis OBJECTIVE To investigate whether glycemic and lipid control in patients with non-insulin-dependent diabetes ( NIDDM ) can be significantly improved using a low-fat , vegetarian ( vegan ) diet in the absence of recommendations regarding exercise or other lifestyle changes . METHODS Eleven subjects with NIDDM recruited from the Georgetown University Medical Center or the local community were r and omly assigned to a low-fat vegan diet ( seven subjects ) or a conventional low-fat diet ( four subjects ) . Two additional subjects assigned to the control group failed to complete the study . The diets were not design ed to be isocaloric . Fasting serum glucose , body weight , medication use , and blood pressure were assessed at baseline and biweekly thereafter for 12 weeks . Serum lipids , glycosylated hemoglobin , urinary albumin , and dietary macronutrients were assessed at baseline and 12 weeks . RESULTS Although the sample was intentionally small in accordance with the pilot study design , the 28 % mean reduction in fasting serum glucose of the experimental group , from 10.7 to 7.75 mmol/L ( 195 to 141 mg/dl ) , was significantly greater than the 12 % decrease , from 9.86 to 8.64 mmol/L ( 179 to 157 mg/dl ) , for the control group ( P < 0.05 ) . The mean weight loss was 7.2 kg in the experimental group , compared to 3 . 8 kg for the control group ( P < 0.005 ) . Of six experimental group subjects on oral hypoglycemic agents , medication use was discontinued in one and reduced in three . Insulin was reduced in both experimental group patients on insulin . No patient in the control group reduced medication use . Differences between the diet groups in the reductions of serum cholesterol and 24-h microalbuminuria did not reach statistical significance ; however , high-density lipoprotein concentration fell more sharply ( 0.20 mmol/L ) in the experimental group than in the control group ( 0.02 mmol/L ) ( P < 0.05 ) . CONCLUSION The use of a low-fat , vegetarian diet in patients with NIDDM was associated with significant reductions in fasting serum glucose concentration and body weight in the absence of recommendations for exercise . A larger study is needed for confirmation Objective To evaluate 8-year weight losses achieved with intensive lifestyle intervention ( ILI ) in the Look AHEAD ( Action for Health in Diabetes ) study . Design and Methods Look AHEAD assessed the effects of intentional weight loss on cardiovascular morbidity and mortality in 5,145 overweight/obese adults with type 2 diabetes , r and omly assigned to ILI or usual care ( i.e. , diabetes support and education [ DSE ] ) .  The ILI provided comprehensive behavioral weight loss counseling over 8 years ; DSE participants received periodic group education only . Results All participants had the opportunity to complete 8 years of intervention before Look AHEAD was halted in September 2012 ; ≥88 % of both groups completed the 8-year outcomes assessment . ILI  and DSE participants  lost ( mean±SE ) 4.7±0.2 % and 2.1±0.2 % of initial weight , respectively ( p<0.001 ) at year 8 ; 50.3 % and 35.7 % , respectively , lost ≥5 % ( p<0.001 ) , and 26.9 % and 17.2 % , respectively , lost ≥10 % ( p<0.001 ) . Across the 8 years ILI participants , compared with DSE , reported greater practice of several key weight-control behaviors . These behaviors also distinguished ILI participants who lost ≥10 % and kept it off from those who lost but regained . Conclusions Look AHEAD ’s ILI produced clinical ly meaningful weight loss ( ≥5 % ) at year 8 in 50 % of patients with type 2 diabetes and can be used to manage other obesity-related co-morbid conditions . Trial Registration clinical trials.gov Identifier : Few controlled trials have studied cholesterol-lowering diets in premenopausal women . None has examined the cholesterol-lowering effect of a low-fat vegetarian diet , which , in other population groups , leads to marked reductions in serum cholesterol concentrations and , in combination with other life-style changes , a regression of atherosclerosis . We tested the hypothesis that a low-fat , vegetarian diet significantly reduces serum total and low-density lipoprotein ( LDL ) cholesterol concentrations in premenopausal women . In a crossover design , 35 women , aged 22 to 48 , followed a low-fat vegetarian diet deriving approximately 10 % of energy from fat for 2 menstrual cycles . For 2 additional cycles , they followed their customary diet while also taking a " supplement " ( placebo ) pill .  Serum lipid concentrations were assessed at baseline and during each intervention phase . Mean serum LDL , high-density lipoprotein ( HDL ) , and total cholesterol concentrations decreased 16 . 9 % , 16.5 % , and 13.2 % , respectively , from baseline to the intervention diet phase ( p<0.001 ) , whereas mean serum triacylglycerol concentration increased 18.7 % ( p<0.01 ) . LDL/HDL ratio remained unchanged . Thus , in healthy premenopausal women , a low-fat vegetarian diet led to rapid and sizable reductions in serum total , LDL , and HDL cholesterol concentrations BACKGROUND Although therapeutic diets are critical to diabetes management , their acceptability to patients is largely unstudied . OBJECTIVE To quantify adherence and acceptability for two types of diets for diabetes . DESIGN Controlled trial conducted between 2004 and 2006 . SUBJECTS/ SETTING Individuals with type 2 diabetes ( n=99 ) at a community-based research facility . Participants were r and omly assigned to a diet following 2003 American Diabetes Association guidelines or a low-fat , vegan diet for 74 weeks . MAIN OUTCOME MEASURES Attrition , adherence , dietary behavior , diet acceptability , and cravings . STATISTICAL ANALYSES For nutrient intake and question naire scores , t tests determined between-group differences . For diet-acceptability measures , the related sample s Wilcoxon sum rank test assessed within-group changes ; the independent sample s Mann-Whitney U test compared the diet groups . Changes in reported symptoms among the groups was compared using chi(2 ) for independent sample s. RESULTS All participants completed the initial 22 weeks ; 90 % ( 45/50 ) of American Diabetes Association guidelines diet group and 86 % ( 42/49 ) of the vegan diet group participants completed 74 weeks . Fat and cholesterol intake fell more and carbohydrate and fiber intake increased more in the vegan group . At 22 weeks , group-specific diet adherence criteria were met by 44 % ( 22/50 ) of members of the American Diabetes Association diet group and 67 % ( 33/49 ) of vegan-group participants ( P=0.019 ) ; the American Diabetes Association guidelines diet group reported a greater increase in dietary restraint ; this difference was not significant at 74 weeks . Both groups reported reduced hunger and reduced disinhibition . Question naire responses rated both diets as satisfactory , with no significant differences between groups , except for ease of preparation , for which the 22-week ratings marginally favored the American Diabetes Association guideline group . Cravings for fatty foods diminished more in the vegan group at 22 weeks , with no significant difference at 74 weeks . CONCLUSIONS Despite its greater influence on macronutrient intake , a low-fat , vegan diet has an acceptability similar to that of a more conventional diabetes diet . Acceptability appears to be no barrier to its use in medical nutrition therapy We tested the effects of an uncooked vegan diet , rich in lactobacilli , in rheumatoid patients r and omized into diet and control groups . The intervention group experienced subjective relief of rheumatic symptoms during intervention . A return to an omnivorous diet aggravated symptoms . Half of the patients experienced adverse effects ( nausea , diarrhoea ) during the diet and stopped the experiment prematurely . Indicators of rheumatic disease activity did not differ statistically between groups . The positive subjective effect experienced by the patients was not discernible in the more objective measures of disease activity ( Health Assessment Question naire , duration of morning stiffness , pain at rest and pain on movement ) . However , a composite index showed a higher number of patients with 3 - 5 improved disease activity measures in the intervention group . Stepwise regression analysis associated a decrease in the disease activity ( measured as change in the Disease Activity Score , DAS ) with lactobacilli-rich and chlorophyll-rich drinks , increase in fibre intake , and no need for gold , methotrexate or steroid medication ( R2=0.48 , P=0.02 ) . The results showed that an uncooked vegan diet , rich in lactobacilli , decreased subjective symptoms of rheumatoid arthritis . Large amounts of living lactobacilli consumed daily may also have positive effects on objective measures of rheumatoid arthritis 59 healthy , omnivorous subjects aged 25 - 63 years were r and omly allocated to a control group , which ate an omnivorous diet for 14 weeks , or to one of two experimental groups , whose members ate an omnivorous diet for the first 2 weeks and a lacto-ovo-vegetarian diet for one of two 6-week experimental periods .  Mean systolic and diastolic blood pressures did not change in the control group but fell significantly in both experimental groups during the vegetarian diet and rose significantly in the experimental group which reverted to the omnivorous diet . Adjustment of the blood-pressure changes for age , obesity , heart rate , weight change , and blood pressure before dietary change indicated a diet-related fall of some 5 - 6 mm Hg systolic and 2 - 3 mm Hg diastolic . Although the nutrient(s ) causing these blood-pressure changes are unknown , the effects were apparently not mediated by changes in sodium or potassium intake OBJECTIVE The objective was to assess the effect of a low-fat , vegan diet compared with the National Cholesterol Education Program ( NCEP ) diet on weight loss maintenance at 1 and 2 years . RESEARCH METHODS AND PROCEDURES Sixty-four overweight , postmenopausal women were r and omly assigned to a vegan or NCEP diet for 14 weeks , and 62 women began the study . The study was done in two replications . Participants in the first replication ( N = 28 ) received no follow-up support after the 14 weeks , and those in the second replication ( N = 34 ) were offered group support meetings for 1 year . Weight and diet adherence were measured at 1 and 2 years for all participants . Weight loss is reported as median ( interquartile range ) and is the difference from baseline weight at years 1 and 2 . RESULTS Individuals in the vegan group lost more weight than those in the NCEP group at 1 year [ -4.9 ( -0.5 , -8.0 ) kg vs. -1.8 ( 0.8 , -4.3 ) ; p < 0.05 ] and at 2 years [ -3.1 ( 0.0 , -6.0 ) kg vs. -0.8 ( 3.1 , -4.2 ) kg ; p < 0.05 ] . Those participants offered group support lost more weight at 1 year ( p < 0.01 ) and 2 years ( p < 0.05 ) than those without support . Attendance at meetings was associated with improved weight loss at 1 year ( p < 0.001 ) and 2 years ( p < 0.01 ) . DISCUSSION A vegan diet was associated with significantly greater weight loss than the NCEP diet at 1 and 2 years . Both group support and meeting attendance were associated with significant weight loss at follow-up UNLABELLED The effect of eliminating all animal ( meat and fish ) products except eggs and milk products from the current Spanish-Mediterranean diet was studied in 14 healthy subjects . This dietary manipulation decreased saturated and monounsaturated fat , protein , and cholesterol intakes . During the 2-month intervention period , a decrease in total plasma cholesterol concentrations ( 4.53 + /- 0.13 vs. 4.29 + /- 0.13 mmol/l , p < 0.05 ) was observed , mostly as a result of decreased high-density lipoprotein cholesterol levels ( 1.66 + /- 0.08 vs. 1.47 + /- 0.08 mmol/l , p < 0.05 ) . The decrease in low-density lipoprotein cholesterol levels ( 2.51 + /- 0.15 vs. 2.43 + /- 0.13 mmol/l ) did not reach statistical significance . Nevertheless , there was a significant association between the decrease in cholesterol intake and the decrease in low-density lipoprotein cholesterol levels ( r = 0.719 , p < 0.01 ) . The decrease in protein intake was also correlated with the decrease in total cholesterol levels ( r = 0.629 , p < 0.05 ) . Body weight and lean body mass were not modified during the study . Maximal aerobic power and maximal oxygen consumption were not significantly affected by the diet manipulation . IN CONCLUSION a 2-month change from the current Spanish-Mediterranean diet to an ovolactovegetarian diet in young healthy persons decreases total plasma cholesterol levels , but mainly due to a decrease in high-density lipoprotein cholesterol levels
target: Greater weight loss was reported in studies with higher baseline weights , smaller proportions of female participants , older participants , or longer duration s , and in studies in which weight loss was a goal .
  The prescription of vegetarian diets  reduces mean body weight , suggesting potential value for prevention and management of weight-related conditions
background: In observational studies , vegetarians generally have lower body weights compared with omnivores .
  However , weight changes that occur when vegetarian diets are prescribed have not been well quantified .
  We estimated the effect on body weight when vegetarian diets are prescribed .