PMID- 22586505
OWN - NLM
STAT- PubMed-not-MEDLINE
DCOM- 20121002
LR  - 20220330
IS  - 2005-6168 (Electronic)
IS  - 1976-1457 (Print)
IS  - 1976-1457 (Linking)
VI  - 6
IP  - 2
DP  - 2012 Apr
TI  - Long-term vegetarians have low oxidative stress, body fat, and cholesterol 
      levels.
PG  - 155-61
LID - 10.4162/nrp.2012.6.2.155 [doi]
AB  - Excessive oxidative stress and abnormal blood lipids may cause chronic diseases. 
      This risk can be reduced by consuming an antioxidant- and fiber-rich vegetarian 
      diet. We compared biomarkers of oxidative stress, antioxidant capacity, and lipid 
      profiles of sex- and age-matched long-term vegetarians and omnivores in Korea. 
      Forty-five vegetarians (23 men and 22 women; mean age, 49.5 +/- 5.3 years), who had 
      maintained a vegetarian diet for a minimum of 15 years, and 30 omnivores (15 men 
      and 15 women; mean age, 48.9 +/- 3.6 years) participated in this study. Their 
      1-day, 24-h recall, and 2-day dietary records were analyzed. Oxidative stress was 
      measured by the levels of diacron reactive oxygen metabolites (d-ROM). 
      Antioxidant status was determined by the biological antioxidant potential (BAP) 
      and levels of endogenous antioxidant enzymes such as superoxide dismutase, 
      catalase, and glutathione peroxidase. We observed that vegetarians had a 
      significantly lower body fat percentage (21.6 +/- 6.4%) than that of omnivores 
      (25.4 +/- 4.6%; P < 0.004). d-ROM levels were significantly lower in vegetarians 
      than those in omnivores (331.82 +/- 77.96 and 375.80 +/- 67.26 Carratelli units; P < 
      0.011). Additionally, total cholesterol levels in the vegetarians and omnivores 
      were 173.73 +/- 31.42 mg/dL and 193.17 +/- 37.89 mg/dL, respectively (P < 0.018). 
      Low-density lipoprotein cholesterol was 101.36 +/- 23.57 mg/dL and 120.60 +/- 34.62 
      mg/dL (P < 0.005) in the vegetarians and omnivores, respectively, indicating that 
      vegetarians had significantly lower lipid levels. Thus, oxidative stress, body 
      fat, and cholesterol levels were lower in long-term vegetarians than those in 
      omnivores.
FAU - Kim, Mi Kyung
AU  - Kim MK
AD  - Department of Medical Nutrition, Graduate School of East-West Medical Science, 
      Kyung Hee University, 1732 Deogyeong-daero, Giheung-gu, Yongin-si, Gyeonggi 
      446-701, Korea.
FAU - Cho, Sang Woon
AU  - Cho SW
FAU - Park, Yoo Kyoung
AU  - Park YK
LA  - eng
PT  - Journal Article
DEP - 20120430
PL  - Korea (South)
TA  - Nutr Res Pract
JT  - Nutrition research and practice
JID - 101311052
PMC - PMC3349038
OTO - NOTNLM
OT  - Korean vegetarian
OT  - Long-term vegetarian diet
OT  - d-ROM
OT  - lipid profiles
OT  - oxidative stress
EDAT- 2012/05/16 06:00
MHDA- 2012/05/16 06:01
PMCR- 2012/04/01
CRDT- 2012/05/16 06:00
PHST- 2011/12/01 00:00 [received]
PHST- 2011/12/26 00:00 [revised]
PHST- 2012/01/06 00:00 [accepted]
PHST- 2012/05/16 06:00 [entrez]
PHST- 2012/05/16 06:00 [pubmed]
PHST- 2012/05/16 06:01 [medline]
PHST- 2012/04/01 00:00 [pmc-release]
AID - 10.4162/nrp.2012.6.2.155 [doi]
PST - ppublish
SO  - Nutr Res Pract. 2012 Apr;6(2):155-61. doi: 10.4162/nrp.2012.6.2.155. Epub 2012 
      Apr 30.