Plant-Based Diets: Reducing Lipoprotein A Levels?

Lipoprotein(a) is a highly atherogenic lipoprotein that is minimally affected by lifestyle changes. However, a defined, plant-based diet has been found to reduce lipoprotein(a) and other atherogenic lipoproteins and particles within 4 weeks. In a study of 31 overweight and obese individuals, a plant-based diet was found to reduce lipoprotein(a) by 16% in 4 weeks.

The consumption of a plant-based diet has also been found to reduce inflammation and lower the risk of cardiovascular disease.

A plant-based diet reduces lipoprotein(a) in 4 weeks

A plant-based diet can reduce lipoprotein(a) in four weeks. Lipoprotein(a) is a highly atherogenic lipoprotein that is minimally affected by lifestyle changes. While some drugs can reduce lipoprotein(a), a plant-based diet has been shown to substantially reduce this biomarker. A study conducted by the Department of Nutrition at Georgia State University, Atlanta, Georgia, found that a plant-based diet reduced lipoprotein(a) by 16% in four weeks. The study involved 31 overweight and obese individuals with low-density lipoprotein cholesterol concentrations of more than 100 mg/dL. The participants consumed a plant-based diet for four weeks, and their labs were collected at baseline and after four weeks. The results showed significant reductions in lipoprotein(a), apolipoprotein B, low-density lipoprotein particles, and small-dense low-density lipoprotein cholesterol. The study concluded that a plant-based diet has a favourable impact on lipoprotein(a) and other atherogenic lipoproteins and particles.

A plant-based diet reduces inflammation

A plant-based diet has been shown to reduce inflammation. A study published in the *Journal of the American College of Nutrition* found that a plant-based diet reduced inflammation and other atherogenic lipoproteins and particles within four weeks. Another study published in *Nutrients* found that plant-based diets generally associated with favourable lipid and lipoprotein profiles, characterised by decreased total cholesterol, low-density lipoprotein cholesterol, and apolipoprotein B concentrations, and less low-grade inflammation, characterised by decreased C-reactive protein concentrations.

A plant-based diet reduces atherogenic lipoproteins and particles

Lipoprotein(a) [Lp(a)] is a highly atherogenic lipoprotein that is minimally affected by lifestyle changes. While some drugs can reduce Lp(a), diet has not consistently shown a definitive reduction of this biomarker. The effect of consuming a plant-based diet on serum Lp(a) concentrations has not been previously evaluated.

A defined, plant-based diet has a favourable impact on Lp(a), inflammatory indicators, and other atherogenic lipoproteins and particles. Lp(a) concentration was previously thought to be only minimally altered by dietary interventions. However, a defined plant-based diet was shown to substantially reduce this biomarker. Further investigation is required to elucidate the specific mechanisms that contribute to the reductions in Lp(a) concentrations, which may include alterations in gene expression.

Study Population

Participants were subjects of a previous study in which written informed consent was obtained to draw blood for analysis. The study protocol was approved by the Texas Woman's University Institutional Review Board, Houston.

Methods

A secondary analysis of a previous trial was conducted, in which overweight and obese individuals (n = 31) with low-density lipoprotein cholesterol concentrations >100 mg/dL consumed a defined, plant-based diet for 4 weeks. Baseline and 4-week labs were collected. Data were analysed using a paired samples t-test.

Results

Significant reductions were observed for serum Lp(a) (−32.0 ± 52.3 nmol/L, P = 0.003), apolipoprotein B (−13.2 ± 18.3 mg/dL, P < 0.0005), low-density lipoprotein (LDL) particles (−304.8 ± 363.0 nmol/L, P < 0.0005) and small-dense LDL cholesterol (−10.0 ± 9.2 mg/dL, P < 0.0005). Additionally, serum interleukin-6 (IL-6), total white blood cells, lipoprotein-associated phospholipase A2 (Lp-PLA2), high-sensitivity c-reactive protein (hs-CRP), and fibrinogen were significantly reduced (P ≤ 0.004).

The consumption of a defined, plant-based diet resulted in a significant reduction in Lp(a) after 4 weeks. The reduction in Lp(a) was profound and is one of the largest reductions due to lifestyle reported in the literature. The magnitude of change was comparable to other leading medical therapies, such as niacin (~20% reduction) and PCSK9 inhibitors (~25% reduction).

A plant-based diet lowers cholesterol

A plant-based diet can lower cholesterol.

Lipoprotein(a) [Lp(a)] is a highly atherogenic lipoprotein that is minimally affected by lifestyle changes. While some drugs can reduce Lp(a), diet has not consistently shown a definitive reduction of this biomarker. However, a defined, plant-based diet has been shown to reduce Lp(a) in overweight and obese individuals within 4 weeks.

A plant-based diet has a favourable impact on Lp(a), inflammatory indicators, and other atherogenic lipoproteins and particles. Lp(a) concentration was previously thought to be only minimally altered by dietary interventions. However, a defined plant-based diet was shown to substantially reduce this biomarker.

A plant-based diet can also reduce total cholesterol, low-density lipoprotein cholesterol, and apolipoprotein B concentrations. In addition, it can decrease C-reactive protein concentrations, indicating less low-grade inflammation.

The greatest changes in lipid concentrations were observed in tightly controlled trials. The largest effect sizes were reported in trials employing non-low-fat vegan dietary interventions, and in the most tightly (metabolically) controlled trials.

A plant-based diet lowers body weight

A plant-based diet is associated with a reduced body weight. Interventional trials have consistently shown that consumption of plant-based diets reduces body fat in overweight and obese subjects, even when controlling for energy intake. Plant-based diets are usually low in fats, particularly saturated fats, as a natural consequence of the elimination of animal products. Plant-based diets are also higher in water content and fibre, which leads to increased satiety and reduced hunger.

Plant-based diets are also associated with a reduced risk of cardiovascular disease, hypertension, diabetes, and certain types of cancer.

• Reduced caloric density: Plant-based diets are predominantly based on foods with plant origin, such as grains, legumes, root vegetables, fruits, nuts and mushrooms. These foods are generally lower in calorie density as they are higher in water and fibre content.
• Improved gut microbiota symbiosis: The gut microbiome can influence energy balance and is a major site of small molecule production, which can influence satiety and gut inflammation.
• Increased insulin sensitivity: Obesity is tightly linked with the development of insulin resistance, the underlying cause of type II diabetes mellitus. Plant-based diets may contain low levels of saturated fats, which are mainly derived from oils such as palm and coconut oil.
• Reduced trimethylamine-N-oxide (TMAO): TMAO is a gut molecule that is associated with the development and risk of atherosclerosis. TMAO is synthesised from the metabolism of choline and L-carnitine, which are found in red meats and other animal products.
• Activation of peroxisome proliferator-activated receptors (PPARs): PPARs are nuclear transcription factors found primarily in oxidative tissues such as skeletal muscle, liver, and adipose tissue. They upregulate β-oxidation at the transcriptional level.
• Over-expression of mitochondrial uncoupling proteins: UCPs capture free H+ to generate heat and are involved in cold-induced thermogenesis.

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