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Journal of Nutrition and Human Health | Volume 2
&
October 29-30, 2018 | London, UK
Joint Event
Nutrition and Fitness
16
th
International Conference on
3
rd
World Congress on
Card i o l ogy
Notes:
The effects of meat reduction on weight and metabolic parameters including: BMI, body composition,
blood glucose concentration and total cholesterol
Riya Lakhani
University of Roehampton, London
T
here is a considerable amount of literature that documents
the encouraging effects of a plant-based diet on weight
and the negative impact of high meat consumption on the
risk of developing metabolic syndrome. The purpose of this
pilot study was to examine the effects of substituting meat
products with plant-based vegan foods on various health
parameters including BMI, body composition, blood glucose
concentration,andtotalcholesterol.Withinaquasi-experimental
pre-post study design, 7 overweight and obese individuals,
who consumed meat products daily, took part in a four-week
dietary intervention. All participants were asked to reduce
their meat consumption as much as possible and to consume
plant-based food; on an ad libitum basis. Pre-test and post-
test measurements included weight, BMI, body composition,
fasting, blood glucose and total cholesterol. All participants
were offeredweekly nutritional counselling sessions via Skype
and were asked to complete an evaluation questionnaire to
assess dietary adherence at the end of the study. The paired
t-test determined statistically significant differences (P<0.05)
in weight and BMI. In addition, a statistical trend was seen in
body fat percentage loss (p=0.074). However, blood glucose
and total cholesterol resultswere insignificant. Overall, positive
trends suggested that themeat reductionand theadoptionof a
plant-baseddiet led to improvements inweight andBMIwithin
the spaceof themonth-without theneedof energy restriction.
Variable
n
Pre-Intervention
Post-Intervention Mean Change p-value*
(Mean ± SD)
(Mean ± SD)
Weight, kg
7
92.97 ± 15.57
90.97 ±15.01
2.00
0.047
BMI, kg/m
2
7
33.43 ± 4.12
32.70 ± 3.98
0.73
0.039
WHR
7
0.86 ± 0.05
0.86 ± 0.03
0.00
0.840
Body Fat %
7
46.16 ± 6.72
44.86 ± 7.72
1.30
0.074
Blood Glucose, mmol/L
7
4.20 ± 0.34
4.38 ± 0.52
-0.18
0.385
Total Cholesterol, mmol/L
7
5.25 ± 0.69
4.29 ± 1.62
0.96
0.151
*Paired t-test with p-value significant at <0.05
The significant results support the data currently available suggesting that a plant-based dietary intervention has the potential to
be effective for weight maintenance. The data from this study ultimately adds to the emerging literature on the benefits of plant-
based foods
e:
riyalakhani93@hotmail.co.uk