Re: VEGANISM LOWERS BLOOD CHOLESTEROL LEVELS

From: Jerome Ranch (ranchjp_at_mchsi.com)
Date: 01/28/05 

Date: Thu, 27 Jan 2005 20:13:58 -0600

On Thu, 27 Jan 2005 10:27:44 -1000, "Laurie" <no@spam.com> wrote:

>
>"Dr. Jai Mahadouche" <maha@douche.bag> wrote in message
>news:08hEd.6966$eb.1650@trndny01...
>> Hindu_pride wrote:
> Pride: one of the 7 Deadly Sins...
>
>> Vegans frequently suffer from amino acid deficiency in lysine and
>> tryptophan, and additionally are shortchanged on a variety of important
>> vitamins,
> Citations??
>
> Laurie
>

Some general lit citations follow
There are many many more
jerry

Barr, S. I. and C. A. Rideout (2004). "Nutritional considerations for
vegetarian athletes." Nutrition 20(7-8): 696-703.
        With the growing interest in the potential health benefits of
plant-based diets, it is relevant to consider whether vegetarian
dietary practices could influence athletic performance. Accordingly,
this review examines whether nutrients that may differ between
vegetarian and omnivorous diets could affect physical performance. We
also describe recent studies that attempt to assess the effects of a
vegetarian diet on performance and comment on other nutritional
aspects of vegetarianism of relevance to athletes. Although
well-controlled long-term studies assessing the effects of vegetarian
diets on athletes have not been conducted, the following observations
can be made: 1) well-planned, appropriately supplemented vegetarian
diets appear to effectively support athletic performance; 2) provided
protein intakes are adequate to meet needs for total nitrogen and the
essential amino acids, plant and animal protein sources appear to
provide equivalent support to athletic training and performance; 3)
vegetarians (particularly women) are at increased risk for non-anemic
iron deficiency, which may limit endurance performance; and 4) as a
group, vegetarians have lower mean muscle creatine concentrations than
do omnivores, and this may affect supramaximal exercise performance.
Because their initial muscle creatine concentrations are lower,
vegetarians are likely to experience greater performance increments
after creatine loading in activities that rely on the adenosine
triphosphate/phosphocreatine system. 5) Coaches and trainers should be
aware that some athletes may adopt a vegetarian diet as a strategy for
weight control. Accordingly, the possibility of a disordered eating
pattern should be investigated if a vegetarian diet is accompanied by
unwarranted weight loss.

Bederova, A., M. Kudlackova, et al. (2000). "[Comparison of nutrient
intake and corresponding biochemical parameters in adolescent
vegetarians and non-vegetarians]." Cas Lek Cesk 139(13): 396-400.
        BACKGROUND: In comparison to food habits of non-vegetarians
alternative nutrition bears several risks, but it also has beneficial
effects. Considering risks represent a significant age aspect.
Nutritional risk and protective factors were evaluated in a adolescent
group. METHODS AND RESULTS: Food habits of 53 lactoovovegetarians
(mean duration of vegetarianism 3.2 y) assessed by analysis of dietary
questionnaires were compared to those of 55 nonvegetarians and
evaluated with respect to basic biochemical indicators (iron,
hemoglobin, calcium, total protein, cholesterol, fatty acids, vitamin
A, beta-carotene, vitamin C, vitamin 3). Vegetarians consume less fat,
and they have higher intake of plant fat, which is reflected din more
favourable lipid levels, i.e. lower risk parameters of atherosclerosis
(cholesterol, LDL-cholesterol, atherogenic index, saturated fatty
acids) and higher values of factors with antisclerotic effect (32.9%
ratio of HDL-cholesterol vs. 30.6% in non-vegetarians, polyunsaturated
fatty acids, vitamin E/cholesterol ratio, vitamin C). Total plasma
protein levels are balanced in both groups (intake of full value
mixture of amino acids from grains, legumes (soya), and mild in
vegetarians, similar intake of total proteins with a small difference
in plant protein consumption). Iron and calcium absorption is
inhibited in vegetarians as a consequence of presence of plant
food--physic acid, oxaloacetic acid (20.7% hyposiderinemia vs. 0% in
non-vegetarians, high iron intake in both groups, iron from plant
sources represented 82% in vegetarian boys and 95% in vegetarian
girls, hypocalcemia in 28% of vegetarians vs. 7.3% of
non-vegetarians). Vegetarians have significantly higher levels of all
antioxidant vitamins. This is result of higher consumption of
vegetables, fruit, plant fat and sprouts. Higher intake and higher
levels of antioxidants are reflected in significantly lower
lipoperoxidation values. CONCLUSIONS: Lactoovovegetarian nutrition
represents risk for adolescents if the values of iron and calcium are
considered, however it has positive aspects on lipid parameters,
protein values, and antioxidant parameters.

Higginbottom, M. C., L. Sweetman, et al. (1978). "A syndrome of
methylmalonic aciduria, homocystinuria, megaloblastic anemia and
neurologic abnormalities in a vitamin B12-deficient breast-fed infant
of a strict vegetarian." N Engl J Med 299(7): 317-23.
        We studied a six-month-old infant with severe megaloblastic
anemia, coma and hyperpigmentation of the extremities. He was found to
have methylmalonic aciduria (79 mumol per milligram of creatinine) and
homocystinuria (0.85 mumol per milligram of creatinine). Additional
biochemical abnormalities included cystathioninuria, glycinuria,
methylcitric aciduria, 3-hydroxypropionic aciduria and formic
aciduria. The concentration of vitamin B12 in the serum was 20 pg per
milliliter. This severe nutritional deficiency was a consequence of
inadequate intake, for the infant was exclusively breast-fed by a
strictly vegetarian mother who manifested methylmalonic aciduria. Our
observations emphasize the importance of educating strict vegetarians
about the deficiency of vitamin B12 in their diets and the importance
of vitamin B12 supplementation.

Johnston, P. K., E. Haddad, et al. (1992). "The Vegetarian
Adolescent." Adolesc Med 3(3): 417-438.
        Ecologic and philosophic as well as health concerns have led to an
increasing number of adolescent vegetarians. The various types of
vegetarianism differ substantially in dietary composition. Benefits of
the vegetarian diet must be balanced by careful attention to ensuring
adequate intake of protein and amino acids as well as certain vitamins
and minerals that tend to be less available in plant foods.

McCarty, M. F. (1999). "Vegan proteins may reduce risk of cancer,
obesity, and cardiovascular disease by promoting increased glucagon
activity." Med Hypotheses 53(6): 459-85.
        Amino acids modulate the secretion of both insulin and glucagon;
the composition of dietary protein therefore has the potential to
influence the balance of glucagon and insulin activity. Soy protein,
as well as many other vegan proteins, are higher in non-essential
amino acids than most animal-derived food proteins, and as a result
should preferentially favor glucagon production. Acting on
hepatocytes, glucagon promotes (and insulin inhibits) cAMP-dependent
mechanisms that down-regulate lipogenic enzymes and cholesterol
synthesis, while up-regulating hepatic LDL receptors and production of
the IGF-I antagonist IGFBP-1. The insulin-sensitizing properties of
many vegan diets--high in fiber, low in saturated fat--should amplify
these effects by down-regulating insulin secretion. Additionally, the
relatively low essential amino acid content of some vegan diets may
decrease hepatic IGF-I synthesis. Thus, diets featuring vegan proteins
can be expected to lower elevated serum lipid levels, promote weight
loss, and decrease circulating IGF-I activity. The latter effect
should impede cancer induction (as is seen in animal studies with soy
protein), lessen neutrophil-mediated inflammatory damage, and slow
growth and maturation in children. In fact, vegans tend to have low
serum lipids, lean physiques, shorter stature, later puberty, and
decreased risk for certain prominent 'Western' cancers; a vegan diet
has documented clinical efficacy in rheumatoid arthritis. Low-fat
vegan diets may be especially protective in regard to cancers linked
to insulin resistance--namely, breast and colon cancer--as well as
prostate cancer; conversely, the high IGF-I activity associated with
heavy ingestion of animal products may be largely responsible for the
epidemic of 'Western' cancers in wealthy societies. Increased
phytochemical intake is also likely to contribute to the reduction of
cancer risk in vegans. Regression of coronary stenoses has been
documented during low-fat vegan diets coupled with exercise training;
such regimens also tend to markedly improve diabetic control and lower
elevated blood pressure. Risk of many other degenerative disorders may
be decreased in vegans, although reduced growth factor activity may be
responsible for an increased risk of hemorrhagic stroke. By altering
the glucagon/insulin balance, it is conceivable that supplemental
intakes of key non-essential amino acids could enable omnivores to
enjoy some of the health advantages of a vegan diet. An unnecessarily
high intake of essential amino acids--either in the absolute sense or
relative to total dietary protein--may prove to be as grave a risk
factor for 'Western' degenerative diseases as is excessive fat intake.

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