Scientists from the University of Hannover in Germany found that a flexible diet based on plant-based foods and little meat or fish reduces the risk of cardiovascular disease as effectively as a vegan diet. Research results published In BMC (BioMed Central) Nutrition.
To conduct the research, the team of scientists invited 94 healthy people to participate in the experiment. They were divided into groups depending on their diet. Vegans did not consume animal products at all, adherents of the flexible diet consumed 50 or more grams of meat per day, and the rest – at least 170 grams.
Flexitarians generally eat plenty of fruits and vegetables, as well as meat, dairy, eggs and fish, two to three times a week.
Using surveys, the researchers collected information about the participants’ diets and physical activity levels. They also asked volunteers to provide blood samples for evaluation and examination of metabolic biomarkers, cholesterol levels, insulin levels and arterial stiffness.
Researchers found that flexitarians and vegans had higher overall diet quality. In addition, insulin, triglyceride, total cholesterol and LDL cholesterol levels were found to be more stable than people who did not follow a specific diet.
It also turned out that flexible dieters had better MetS scores than other participants. The MetS score (or metabolic syndrome severity score) indicates whether a person has metabolic risk factors for cardiovascular disease. Another advantage of flexible nutrition was its positive effect on blood vessels. This type of nutrition has been associated with greater flexibility.
Flexible dieting may be beneficial for people who want to improve their cardiovascular health without significant dietary restrictions, according to German researchers. However, it is best to consult your doctor before making radical changes in your diet.
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