Reacción a "Reactions: a meta-analysis shows that vegetarian and vegan diets are associated with a lower concentration of lipids such as cholesterol"

This is an interesting paper that represents a comprehensive and structured review of existing studies, employing a statistical technique that combines the results of multiple studies to provide a quantitative summary of the evidence that vegetarian and vegan diets significantly reduce cholesterol and apolipoprotein B (the latter being a major component of low density lipoprotein particles – or bad cholesterol).

The paper has selected diets that are recognised as healthy – so perhaps it is not that surprising that the outcomes are so favourable.  The paper confirms that healthy, balanced vegan and vegetarian diets have significant benefits in terms of reducing some of the main factors that are associated with plaque formation and progression in the arteries, which is referred to as atherosclerosis.  Reducing levels of cholesterol and apolipoprotein A therefore reduces the risk of atherosclerotic cardiovascular disease risk, thereby reducing the risk of cardiovascular events such as heart attack or stroke.

Of course, both vegetarian and vegan diets are associated with promoting sustainability through reducing environmental impacts of animal farming so there are benefits here as well.  However, animal-based products such as meat do represent nutrient-dense foods that have other benefits.  Similarly, crop-based diets can be low in certain micronutrients – so in general, reducing meat consumption but maintaining a broad and varied diet is good for health.