Veganism’s influence on cardiovascular health was rigorously examined in a recent study conducted by Stanford University, offering compelling insights when compared to an omnivore diet. The study, published in JAMA Network Open, employed a unique methodology involving pairs of identical twins to minimize variables and enhance the precision of the findings.
Dr. Christopher D Gardner, the study’s senior author, highlighted the distinctive approach: “The idea of working with identical twins was fascinating to us. When randomizing identical twins to two study arms, the genetics are perfectly matched, and likely many other factors are matched because these pairs were raised in the same families, lived in the same neighborhoods, and many other similarities.”
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The research featured 22 pairs of twins, with one adhering to a vegan diet and the other following an omnivore diet for an eight-week period. Both dietary plans included a variety of vegetables, legumes, fruits, and whole grains, while minimizing added sugars and refined grains. Surprisingly, the vegan group displayed a notable 20% decrease in fasting insulin levels and an average weight loss of 4.2 lbs more than their omnivore counterparts.
Dr. Gardner expressed astonishment at the significant differences observed, considering the generally healthy participants in both groups. The study underscored the rapid positive changes achievable through a more plant-based diet, impacting cardiometabolic risk factors.
While not everyone may fully embrace a vegan diet, medical experts emphasize that even minor dietary adjustments can contribute positively to cardiovascular health. Dr. Cheng-Han Chen, an interventional cardiologist, highlighted the heart-healthy components of a vegan diet, including fruits, vegetables, nuts, legumes, and whole grains.
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Monique Richard, a registered dietitian nutritionist, recommended practical steps such as increasing fruit and vegetable intake or exploring new vegan recipes as accessible ways to promote cardiovascular well-being.
