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Hot Topics / Long-Term Consumption of a Raw Food Diet
« on: March 29, 2012, 05:54:51 am »
http://jn.nutrition.org/content/135/10/2372.full
Long-Term Consumption of a Raw Food Diet Is Associated with Favorable Serum LDL Cholesterol and Triglycerides but Also with Elevated Plasma Homocysteine and Low Serum HDL Cholesterol in Humans
In conclusion, the present study indicates that a strict raw food diet may result in remarkably low serum total cholesterol and triglyceride concentrations. However, the elevated tHcy as well as the low HDL cholesterol concentrations in participants in this study could provide a mechanistic explanation of the higher mortality from coronary heart disease in vegans compared with ovo-lacto-vegetarians, which was reported in a recent meta-analysis of prospective studies. A high tHcy concentration accompanied by a low HDL level may result in endothelial dysfunction via impaired bioavailability of NO. In contrast, studies of moderate ovo-lacto-vegetarian diets suggest that well-planned vegan and other types of vegetarian diets are appropriate for all stages of the life-cycle including during pregnancy, lactation, infancy, childhood, and adolescence and reduce risk for diseases. Changing the ratio of raw food intake toward an extreme regimen with a very low intake of vitamin B-12 may be harmful in the prevention of coronary heart disease rather than providing additional benefits as occurs with milder dietary regimens.
http://www.ajcn.org/content/70/3/516S.full
Mortality in vegetarians and nonvegetarians: detailed findings from a collaborative analysis of 5 prospective studies
Long-Term Consumption of a Raw Food Diet Is Associated with Favorable Serum LDL Cholesterol and Triglycerides but Also with Elevated Plasma Homocysteine and Low Serum HDL Cholesterol in Humans
In conclusion, the present study indicates that a strict raw food diet may result in remarkably low serum total cholesterol and triglyceride concentrations. However, the elevated tHcy as well as the low HDL cholesterol concentrations in participants in this study could provide a mechanistic explanation of the higher mortality from coronary heart disease in vegans compared with ovo-lacto-vegetarians, which was reported in a recent meta-analysis of prospective studies. A high tHcy concentration accompanied by a low HDL level may result in endothelial dysfunction via impaired bioavailability of NO. In contrast, studies of moderate ovo-lacto-vegetarian diets suggest that well-planned vegan and other types of vegetarian diets are appropriate for all stages of the life-cycle including during pregnancy, lactation, infancy, childhood, and adolescence and reduce risk for diseases. Changing the ratio of raw food intake toward an extreme regimen with a very low intake of vitamin B-12 may be harmful in the prevention of coronary heart disease rather than providing additional benefits as occurs with milder dietary regimens.
http://www.ajcn.org/content/70/3/516S.full
Mortality in vegetarians and nonvegetarians: detailed findings from a collaborative analysis of 5 prospective studies