Vegetarian Dietary Patterns Are Associated With a Lower Risk of Metabolic Syndrome

TLDR

The study aimed to compare how different dietary patterns relate to metabolic risk factors and metabolic syndrome. Using a cross‑sectional design with 773 participants, dietary patterns were identified from food frequency questionnaires and compared via ANCOVA and logistic regression while adjusting for confounders. Vegetarian diets were linked to lower levels of most metabolic risk factors and a 56% reduced odds of metabolic syndrome, even after controlling for lifestyle and demographics.

Abstract

OBJECTIVE The study objective was to compare dietary patterns in their relationship with metabolic risk factors (MRFs) and the metabolic syndrome (MetS). RESEARCH DESIGN AND METHODS Cross-sectional analysis of 773 subjects (mean age 60 years) from the Adventist Health Study 2 was performed. Dietary pattern was derived from a food frequency questionnaire and classified as vegetarian (35%), semi-vegetarian (16%), and nonvegetarian (49%). ANCOVA was used to determine associations between dietary pattern and MRFs (HDL, triglycerides, glucose, blood pressure, and waist circumference) while controlling for relevant cofactors. Logistic regression was used in calculating odds ratios (ORs) for MetS. RESULTS A vegetarian dietary pattern was associated with significantly lower means for all MRFs except HDL (P for trend < 0.001 for those factors) and a lower risk of having MetS (OR 0.44, 95% CI 0.30–0.64, P < 0.001) when compared with a nonvegetarian dietary pattern. CONCLUSIONS A vegetarian dietary pattern is associated with a more favorable profile of MRFs and a lower risk of MetS. The relationship persists after adjusting for lifestyle and demographic factors.