There was no significant difference in blood pressure, blood glucose or insulin resistance between the two groups.
The researchers did indicate some limitations in their research, suggesting that further studies are needed to confirm the results. The study involved a small number of total participants and had a high dropout rate in both comparison groups. The current study sought to examine both of these factors together, in the form of a low-carb vegan diet. A lacto-ovo vegetarian diet does not include flesh (meat, poultry or seafood) but does include eggs and dairy. Low-carb vegan participants were encouraged to eat soy and nuts, high-fiber foods such as oats and barley, and low-carbohydrate vegetables such as eggplant and okra.
High-carb vegetarian participants were encouraged to eat whole wheat grains, low-fat or skim dairy and liquid egg substitutes. Their LDL cholesterol, total cholesterol and triglyceride levels also significantly decreased relative to the high-carb vegetarian group, indicating lower cardiovascular risk. Jenkins and other researcher disclosed that they had served on advisory boards or received money from numerous food companies, including the Almond Council of California, the Canola Council of Canada, the International Tree Nut Council Nutrition Research and Education Foundation, Kellogg’s, the Peanut Institute and Quaker Oats.
The study was also partially conducted and funded by Solae LLC, a food and feed company that focuses on soy.
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