Dietary Interventions and Cardiovascular Health: A Comprehensive Study on Apolipoproteins and Inflammatory Markers in Low-Moderate CVD-Risk Individuals”
In a recent study published in the journal Nutrition Cardiovascular & Metabolism, researchers examined the effects of the lacto-ovo vegetarian diet (VD) and the Mediterranean diet (MD) on apolipoprotein levels and cardiovascular disease (CVD) risk factors among low-moderate-risk individuals.
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Cardiovascular
Cardiovascular disease is a major global cause of mortality, prompting the need for innovative biomarkers for prevention, early detection, and treatment. Apoproteins, which regulate lipoprotein metabolism, are considered risk markers for CVD. The European Society of Cardiology (ESC) recommends ApoB as a CVD risk marker. ApoA-I, mainly found in high-density lipoprotein (HDL) lipids, plays a protective role in reverse cholesterol transport. However, information on the influence of diet on apolipoproteins is limited.
The study, titled “Effects of a dietary intervention with lacto-ovo-vegetarian and Mediterranean diets on apolipoproteins and inflammatory cytokines: results from the CARDIVEG study,” aimed to assess the impact of MD and VD diets on circulating apolipoproteins and their association with cardiovascular disease risk estimators, including inflammatory cytokine levels and lipid profiles.
The study involved 52 participants (39 women; mean age 49 years) in the Cardiovascular Prevention with Vegetarian (CARDIVEG) diet randomized, crossover clinical trial. All participants were at low-moderate CVD risk (<5.0% at ten years, based on ESC guidelines) and were selected from the Clinical Nutrition Department of Careggi Hospital, Italy.
Eligible individuals were overweight or obese with a body mass index (BMI) ≥25 kg/m2 and ≥1.0 cardiovascular disease risk factors. Exclusions criteria included unstable medical conditions, medication prescriptions, pregnancy or breastfeeding, consumption of poultry, fish, meat, or meat products, and participation in weight loss programs in the previous six months.
Participants followed MD (27 individuals) and VD (25 individuals) diets for three months. Both diets comprised 50% to 55% carbohydrates, 15% to 20% proteins, and 25% to 30% total fats (≤7.0% of saturated fat, less than 300 milligrams of cholesterol). The primary outcomes were changes in body weight, fat mass, and BMI, with secondary outcomes including changes in circulating CVD risk markers and apolipoprotein levels.
Results showed that both MD and VD improved lipid profiles and anthropometric variables, with VD lowering LDL and MD reducing serum triglycerides. Both diets also decreased inflammatory parameters, with MD significantly reducing interleukin-10 and interleukin-17. Apolipoprotein levels were positively influenced by both diets, with some variations in specific associations with nutrients. MD exhibited more positive effects on apolipoprotein levels, especially in certain subgroups.
In conclusion, the study demonstrated that VD and MD positively impact cardiovascular disease risk in low-moderate CVD-risk individuals by regulating lipid and inflammatory profiles. MD, in particular, showed more positive effects on apolipoprotein levels, especially in women, individuals aged >50 years, and those with one or two CVD risk factors. Notably, the study identified associations between apolipoprotein levels and specific nutrients, highlighting the intricate relationship between diet and cardiovascular health.
