The influence of vegetarian and omnivorous diet quality on metabolic profiles and cardiovascular risk
Cardiovascular diseases are the leading global cause of mortality and a major contributor to disability. As inadequate nutrition accounts for approximately 50% of cardiovascular deaths, understanding the impact of different dietary patterns is crucial. This study aimed to compare cardiovascular risk...
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| Published in: | Scientific reports Vol. 15; no. 1; pp. 35776 - 14 |
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| Main Authors: | , , , , , , |
| Format: | Journal Article |
| Language: | English |
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Nature Publishing Group UK
14.10.2025
Nature Publishing Group Nature Portfolio |
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| ISSN: | 2045-2322, 2045-2322 |
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| Abstract | Cardiovascular diseases are the leading global cause of mortality and a major contributor to disability. As inadequate nutrition accounts for approximately 50% of cardiovascular deaths, understanding the impact of different dietary patterns is crucial. This study aimed to compare cardiovascular risk factors and 10-year cardiovascular risk in adults following a vegetarian (VG) or omnivorous (OM) diet. Cardiovascular risk was calculated using SCORE2, body composition was assessed through dual-energy X-ray absorptiometry, biochemical parameters were determined from capillary blood, and diet quality was evaluated using the 14-item Mediterranean Diet (MD) adherence questionnaire for OM, and the healthful plant-based diet index for VG. A cross-sectional design was performed with 110 participants (55 OM and 55 VG). No significant differences between groups were found in the 10-year cardiovascular risk. However, for biochemical parameters, OM showed higher levels of total cholesterol (
p
< 0.001), LDL cholesterol (
p
= 0.001), and non-HDL cholesterol (
p
= 0.004). Conversely, for body composition, VG men showed lower Appendicular Lean Mass Index (ALMI) values (
p
= 0.005). Upon analyzing diet quality, high adherence to the MD in the OM group (OR 0.861;
p
= 0.013) and high diet quality in the VG group (OR 0.590;
p
= 0.001) were protective factors against high cardiovascular risk. When reanalyzing data only for individuals with high-quality diets, OM individuals showed lower values of fat mass (
p
= 0.003) and Visceral Adipose Tissue (
p
= 0.023). Meanwhile, VG individuals showed significantly lower total cholesterol levels (
p
= 0.013). A high-quality VG diet demonstrated better results concerning lipid profile, while an OM diet with high adherence to the MD showed greater potential regarding body composition. Additionally, the key factor for optimal cardiovascular health does not seem to be related to a specific dietary pattern but rather to the quality of the diet adopted. |
|---|---|
| AbstractList | Cardiovascular diseases are the leading global cause of mortality and a major contributor to disability. As inadequate nutrition accounts for approximately 50% of cardiovascular deaths, understanding the impact of different dietary patterns is crucial. This study aimed to compare cardiovascular risk factors and 10-year cardiovascular risk in adults following a vegetarian (VG) or omnivorous (OM) diet. Cardiovascular risk was calculated using SCORE2, body composition was assessed through dual-energy X-ray absorptiometry, biochemical parameters were determined from capillary blood, and diet quality was evaluated using the 14-item Mediterranean Diet (MD) adherence questionnaire for OM, and the healthful plant-based diet index for VG. A cross-sectional design was performed with 110 participants (55 OM and 55 VG). No significant differences between groups were found in the 10-year cardiovascular risk. However, for biochemical parameters, OM showed higher levels of total cholesterol (p < 0.001), LDL cholesterol (p = 0.001), and non-HDL cholesterol (p = 0.004). Conversely, for body composition, VG men showed lower Appendicular Lean Mass Index (ALMI) values (p = 0.005). Upon analyzing diet quality, high adherence to the MD in the OM group (OR 0.861; p = 0.013) and high diet quality in the VG group (OR 0.590; p = 0.001) were protective factors against high cardiovascular risk. When reanalyzing data only for individuals with high-quality diets, OM individuals showed lower values of fat mass (p = 0.003) and Visceral Adipose Tissue (p = 0.023). Meanwhile, VG individuals showed significantly lower total cholesterol levels (p = 0.013). A high-quality VG diet demonstrated better results concerning lipid profile, while an OM diet with high adherence to the MD showed greater potential regarding body composition. Additionally, the key factor for optimal cardiovascular health does not seem to be related to a specific dietary pattern but rather to the quality of the diet adopted. Cardiovascular diseases are the leading global cause of mortality and a major contributor to disability. As inadequate nutrition accounts for approximately 50% of cardiovascular deaths, understanding the impact of different dietary patterns is crucial. This study aimed to compare cardiovascular risk factors and 10-year cardiovascular risk in adults following a vegetarian (VG) or omnivorous (OM) diet. Cardiovascular risk was calculated using SCORE2, body composition was assessed through dual-energy X-ray absorptiometry, biochemical parameters were determined from capillary blood, and diet quality was evaluated using the 14-item Mediterranean Diet (MD) adherence questionnaire for OM, and the healthful plant-based diet index for VG. A cross-sectional design was performed with 110 participants (55 OM and 55 VG). No significant differences between groups were found in the 10-year cardiovascular risk. However, for biochemical parameters, OM showed higher levels of total cholesterol (p < 0.001), LDL cholesterol (p = 0.001), and non-HDL cholesterol (p = 0.004). Conversely, for body composition, VG men showed lower Appendicular Lean Mass Index (ALMI) values (p = 0.005). Upon analyzing diet quality, high adherence to the MD in the OM group (OR 0.861; p = 0.013) and high diet quality in the VG group (OR 0.590; p = 0.001) were protective factors against high cardiovascular risk. When reanalyzing data only for individuals with high-quality diets, OM individuals showed lower values of fat mass (p = 0.003) and Visceral Adipose Tissue (p = 0.023). Meanwhile, VG individuals showed significantly lower total cholesterol levels (p = 0.013). A high-quality VG diet demonstrated better results concerning lipid profile, while an OM diet with high adherence to the MD showed greater potential regarding body composition. Additionally, the key factor for optimal cardiovascular health does not seem to be related to a specific dietary pattern but rather to the quality of the diet adopted.Cardiovascular diseases are the leading global cause of mortality and a major contributor to disability. As inadequate nutrition accounts for approximately 50% of cardiovascular deaths, understanding the impact of different dietary patterns is crucial. This study aimed to compare cardiovascular risk factors and 10-year cardiovascular risk in adults following a vegetarian (VG) or omnivorous (OM) diet. Cardiovascular risk was calculated using SCORE2, body composition was assessed through dual-energy X-ray absorptiometry, biochemical parameters were determined from capillary blood, and diet quality was evaluated using the 14-item Mediterranean Diet (MD) adherence questionnaire for OM, and the healthful plant-based diet index for VG. A cross-sectional design was performed with 110 participants (55 OM and 55 VG). No significant differences between groups were found in the 10-year cardiovascular risk. However, for biochemical parameters, OM showed higher levels of total cholesterol (p < 0.001), LDL cholesterol (p = 0.001), and non-HDL cholesterol (p = 0.004). Conversely, for body composition, VG men showed lower Appendicular Lean Mass Index (ALMI) values (p = 0.005). Upon analyzing diet quality, high adherence to the MD in the OM group (OR 0.861; p = 0.013) and high diet quality in the VG group (OR 0.590; p = 0.001) were protective factors against high cardiovascular risk. When reanalyzing data only for individuals with high-quality diets, OM individuals showed lower values of fat mass (p = 0.003) and Visceral Adipose Tissue (p = 0.023). Meanwhile, VG individuals showed significantly lower total cholesterol levels (p = 0.013). A high-quality VG diet demonstrated better results concerning lipid profile, while an OM diet with high adherence to the MD showed greater potential regarding body composition. Additionally, the key factor for optimal cardiovascular health does not seem to be related to a specific dietary pattern but rather to the quality of the diet adopted. Abstract Cardiovascular diseases are the leading global cause of mortality and a major contributor to disability. As inadequate nutrition accounts for approximately 50% of cardiovascular deaths, understanding the impact of different dietary patterns is crucial. This study aimed to compare cardiovascular risk factors and 10-year cardiovascular risk in adults following a vegetarian (VG) or omnivorous (OM) diet. Cardiovascular risk was calculated using SCORE2, body composition was assessed through dual-energy X-ray absorptiometry, biochemical parameters were determined from capillary blood, and diet quality was evaluated using the 14-item Mediterranean Diet (MD) adherence questionnaire for OM, and the healthful plant-based diet index for VG. A cross-sectional design was performed with 110 participants (55 OM and 55 VG). No significant differences between groups were found in the 10-year cardiovascular risk. However, for biochemical parameters, OM showed higher levels of total cholesterol (p < 0.001), LDL cholesterol (p = 0.001), and non-HDL cholesterol (p = 0.004). Conversely, for body composition, VG men showed lower Appendicular Lean Mass Index (ALMI) values (p = 0.005). Upon analyzing diet quality, high adherence to the MD in the OM group (OR 0.861; p = 0.013) and high diet quality in the VG group (OR 0.590; p = 0.001) were protective factors against high cardiovascular risk. When reanalyzing data only for individuals with high-quality diets, OM individuals showed lower values of fat mass (p = 0.003) and Visceral Adipose Tissue (p = 0.023). Meanwhile, VG individuals showed significantly lower total cholesterol levels (p = 0.013). A high-quality VG diet demonstrated better results concerning lipid profile, while an OM diet with high adherence to the MD showed greater potential regarding body composition. Additionally, the key factor for optimal cardiovascular health does not seem to be related to a specific dietary pattern but rather to the quality of the diet adopted. Cardiovascular diseases are the leading global cause of mortality and a major contributor to disability. As inadequate nutrition accounts for approximately 50% of cardiovascular deaths, understanding the impact of different dietary patterns is crucial. This study aimed to compare cardiovascular risk factors and 10-year cardiovascular risk in adults following a vegetarian (VG) or omnivorous (OM) diet. Cardiovascular risk was calculated using SCORE2, body composition was assessed through dual-energy X-ray absorptiometry, biochemical parameters were determined from capillary blood, and diet quality was evaluated using the 14-item Mediterranean Diet (MD) adherence questionnaire for OM, and the healthful plant-based diet index for VG. A cross-sectional design was performed with 110 participants (55 OM and 55 VG). No significant differences between groups were found in the 10-year cardiovascular risk. However, for biochemical parameters, OM showed higher levels of total cholesterol ( p < 0.001), LDL cholesterol ( p = 0.001), and non-HDL cholesterol ( p = 0.004). Conversely, for body composition, VG men showed lower Appendicular Lean Mass Index (ALMI) values ( p = 0.005). Upon analyzing diet quality, high adherence to the MD in the OM group (OR 0.861; p = 0.013) and high diet quality in the VG group (OR 0.590; p = 0.001) were protective factors against high cardiovascular risk. When reanalyzing data only for individuals with high-quality diets, OM individuals showed lower values of fat mass ( p = 0.003) and Visceral Adipose Tissue ( p = 0.023). Meanwhile, VG individuals showed significantly lower total cholesterol levels ( p = 0.013). A high-quality VG diet demonstrated better results concerning lipid profile, while an OM diet with high adherence to the MD showed greater potential regarding body composition. Additionally, the key factor for optimal cardiovascular health does not seem to be related to a specific dietary pattern but rather to the quality of the diet adopted. |
| ArticleNumber | 35776 |
| Author | Ferreira-Pêgo, Cíntia Lopes, Sofia Fontes, Tatiana Menezes, Regina Carolino, Elisabete Rodrigues, Luís Monteiro Cebola, Marisa |
| Author_xml | – sequence: 1 givenname: Tatiana orcidid: 0000-0001-6120-104X surname: Fontes fullname: Fontes, Tatiana organization: Laboratório de Nutrição, Faculdade de Medicina, Universidade de Lisboa, Centro Académico de Medicina de Lisboa, CBIOS-Universidade Lusófona’s Research Center for Biosciences & Health Technologies – sequence: 2 givenname: Sofia orcidid: 0000-0002-3078-7081 surname: Lopes fullname: Lopes, Sofia organization: CBIOS-Universidade Lusófona’s Research Center for Biosciences & Health Technologies – sequence: 3 givenname: Marisa orcidid: 0000-0002-4436-7504 surname: Cebola fullname: Cebola, Marisa organization: Escola Superior de Tecnologia da Saúde de Lisboa, Instituto Politécnico de Lisboa – sequence: 4 givenname: Elisabete orcidid: 0000-0003-4165-7052 surname: Carolino fullname: Carolino, Elisabete organization: H&TRC-Health & Technology Research Center, ESTeSL-Escola Superior de Tecnologia da Saúde, Instituto Politécnico de Lisboa – sequence: 5 givenname: Regina surname: Menezes fullname: Menezes, Regina organization: CBIOS-Universidade Lusófona’s Research Center for Biosciences & Health Technologies – sequence: 6 givenname: Luís Monteiro orcidid: 0000-0003-0198-7671 surname: Rodrigues fullname: Rodrigues, Luís Monteiro organization: CBIOS-Universidade Lusófona’s Research Center for Biosciences & Health Technologies – sequence: 7 givenname: Cíntia orcidid: 0000-0001-6930-4107 surname: Ferreira-Pêgo fullname: Ferreira-Pêgo, Cíntia email: cintia.pego@ulusofona.pt organization: CBIOS-Universidade Lusófona’s Research Center for Biosciences & Health Technologies |
| BackLink | https://www.ncbi.nlm.nih.gov/pubmed/41087398$$D View this record in MEDLINE/PubMed |
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| Keywords | Omnivorous diet Diet quality Body composition Vegetarian diet Cardiovascular risk |
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