How a Vegan Diet Could Still Raise Cholesterol

From pcrm.org

By Dr Kim Williams

FAQs

If vegan foods don’t contain cholesterol, why can they still raise cholesterol levels?

Many vegan products are high in saturated fats and refined ingredients. Saturated fat stimulates the liver to produce more cholesterol, while an unhealthy microbiome, caused by sugar and ultra-processed foods, can worsen cholesterol absorption.

What role does the microbiome play in cholesterol and heart health?

The gut microbiome controls much more than digestion. It regulates immune responses, nutrient absorption, and even cholesterol breakdown. A high-fibre, whole-food, plant-based diet supports a healthy microbiome, while processed and sugary foods encourage harmful bacteria.

Are all ultra-processed vegan foods unhealthy?

Not necessarily. The NOVA classification defines ultra-processed foods broadly, but some products can be processed while still having a healthy sugar-to-fibre ratio, low sodium, and minimal saturated fat. Always check the ingredient list and nutrition label.

What is the impact of the traffic light system for food labelling?

In countries that have adopted red-yellow-green nutrition labels, consumer choices shifted almost immediately toward healthier options. Similar labelling in the U.S. could reduce purchases of high-fat, high-sodium foods and improve population health, according to Dr. Kim Williams.

https://www.pcrm.org/news/exam-room-podcast/how-vegan-diet-could-still-raise-cholesterol-dr-kim-williams

Study: Replacing Meat With Plant-Based Alternatives Can Reduce Cholesterol & Body Weight Within Weeks

From vegconomist.com

A meta-analysis published in the American Journal of Clinical Nutrition has found that replacing meat with plant-based alternatives has a significant impact on cardiometabolic health.

Eight previous investigations were analysed, featuring data from seven randomized clinical trials. The studies saw participants replace meat with plant-based protein products derived from fungi, vegetables, or legumes. In total, 369 adults took part, all free of cardiovascular disease. 

On average, study participants saw their total cholesterol fall by 6%, while LDL (sometimes referred to as “bad cholesterol”) dropped by 12%. Additionally, body weight fell by 1%. These changes all took place in eight weeks or less, and in some cases, changes were seen within a week.

The study is claimed to be the first systematic review and meta-analysis determining the impact of replacing meat with plant-based alternatives on cardiovascular health.

© Cargill

Plant-based diets and heart health

The researchers note that the effects could be even more significant in people with higher cholesterol levels or a poor cardio-metabolic health profile. They also highlight the role of meat alternatives in helping people transition towards a healthier, more plant-based diet. The study suggests that more research is needed to evaluate different health parameters and meat alternatives, along with their environmental impact.

Numerous studies have now emphasised the cardiovascular benefits of plant-based foods; Harvard research published in December found that consuming more plant-based than animal-based proteins is associated with a lower risk of cardiovascular diseases and coronary heart disease. Previously, a Stanford Medicine study from 2023 took several pairs of identical twins, placing one from each pair on a vegan diet and the other on an omnivorous one. The vegan twins saw considerably greater cardiovascular improvements than the omnivores.

“This study shows that replacing meat with plant-based alternatives has a positive effect on some cardiometabolic parameters such as LDL cholesterol, even in short periods of a week,” said Rubén Fernández Rodríguez, who led the new meta-analysis. “The market for plant-based products is booming and it will be necessary to explore how these alternatives can impact on long-term cardiometabolic health, and even on other fundamental aspects such as mental health and the microbiota.”

https://vegconomist.com/health/study-replacing-meat-plant-based-alternatives-reduce-cholesterol/

‘I went vegan and my cholesterol went up’ - med student explains food swap impact

From gloucestershirelive.co.uk

One med student put his own body to the test to explain a common reason why cholesterol may rise

A Harvard medical student has told of the surprising effect switching from meat eating to a vegan diet had on his health. YouTuber Nick Norowitz shared his latest experiment with his 129,000 subscribers as he shifted from his near-carnivore diet to a complete vegan-keto meal plan for a week.

The 28-year-old revealed that the vegan lifestyle made his stomach “pretty upset” but he expected this as he’s previous attempts to go vegan have resulted in similar reactions. He explained this is simply due to his personal gut microbiome.

However he stuck by the diet to see the impact it would have on his LDL cholesterol levels. After a week of vegan protein powders, green vegetables, tofu and a slight cheat with some dark chocolate, the results were in.

While Nick had lost 4.2lbs on the vegan-keto diet, his cholesterol levels went up by a whopping 14%, surprising even the doctor as he had expected a slight rise but not one this dramatic. This rise was also despite eating no cholesterol as well as more fibre and less saturated fats than when he was on the carnivore diet a week prior.

The Harvard med student explained that calories have a bigger impact on cholesterol than people may know (Image: GETTY)

He explained that the cholesterol spike is actually due to the weight loss as a result of a shift in calories. On the carnivore-esque diet Nick consumed 3,479 calories a day which dropped to 2,054 per day on the vegan-keto diet which caused him to lose weight in the short-term and increased his cholesterol.

The Oxford graduate explained: "The leaner the person is, the higher their LDL goes up, all things being equal." He highlighted other scientific studies noting that as a person’s BMI decreases, their LDL increases particularly skyrocketing when a person hits the lean category on BMI charts.

Nick continued: “When lean people shift from carb-burning to fat burning, the liver makes more cholesterol containing particles to traffic around that fuel, glucose, to fuel muscles. The leaner you are and the more active you are, the greater the demands on this system and the higher your LDL goes up on a ketogenic diet.”

In comparison, the med student claimed the saturated fats and cholesterol you consume have a “meagre” impact on your LDL cholesterol levels. Nick noted that he’s not trying to change what his viewers eat, but rather encourage them to “think more deeply” about the personalised systems at play in their bodies, claiming that “everlasting metabolic curiosity” would serve them better than any superfood or supplement.

https://www.gloucestershirelive.co.uk/news/health/i-went-vegan-cholesterol-went-9744746 

Why a vegan diet could lead to improved weight loss and cholesterol

From uk.news.yahoo.com

Adopting a vegan diet can be a bit challenging at first, but it can be very rewarding for most people. Many foods are naturally vegan - it's not just fruits and vegetables, but also pre-made treats that you might not expect.

It's vital to ensure you're getting all the nutrients you need, particularly vitamin B12, iron, calcium, iodine, and Omega-3s. In the UK, about 1.5% of us are vegans.

It might not seem like much, but it equates to over a million people, with more joining the ranks each year. Find out what 'going vegan' entails, how to transition to a vegan lifestyle, the variety of plant-based food options available, and the potential health benefits of adopting a vegan diet.

What does it mean to be vegan?

A vegan diet eliminates animal products and their derivatives, such as meat, eggs, and dairy. The motivation behind this is usually concern for animal welfare and the environment, as well as a desire to incorporate more plants into one's diet.

For many, it also involves avoiding products and services (where possible) that harm, exploit, or utilise animals. This could include clothing, cosmetics, and even furniture that contain animal derivatives or have been tested on animals.

What's off the menu?

• Meat and fish

• Eggs

• All dairy products, including milk, butter, and cheese

• Honey

• Gelatine, often found in jelly and sweets                  Meat and fish are some of the key items that are removed from a typical vegan diet -Credit:Getty Images

What's on the menu?

You might be concerned that a vegan diet will be restrictive. However, in the UK, all of the top supermarkets offer their own vegan ranges - you'll find alternatives for just about anything. The foundation of a vegan diet can include:

• Fruit and vegetables

• Beans, legumes, and pulses

• Plant-based meat substitutes and tofu

• Vegan dairy alternatives, such as plant milk and cheese

• Grains

• Most types of dried pasta

Packaged foods will typically indicate their suitability for vegans either through a statement like "suitable for vegans" or with the Certified Vegan logo. Vegans also tend to avoid ingredients like whey, casein, and lactose, which are derived from milk.

Vegan alternatives for dairy products such as milks, butters, cheeses, creams, and even yoghurts are now widely available in most supermarkets. For dairy alternatives, keep an eye out for oat, pea, almond, cashew, and soy versions of your favourite dairy products.

How can I get protein?

People often question whether a vegan diet can provide enough energy and keep them satiated without meat and dairy, which are traditional sources of protein. However, there's no shortage of plant-based protein sources to fill the gap for those choosing a vegan lifestyle.

Packed with nutrients, lentils are perfect for dhals, soups, stews, or salads. Tofu packs about 17g of protein per 100g (though this varies by product) and is incredibly versatile, fitting into stir-fries, scrambles, and grilled dishes seamlessly.

Black beans are ideal for adding a protein punch to burritos, salads, or veggie burgers. Quinoa, a pseudo-grain, offers around 4.4g of protein per 100g (depending on the variety) and is excellent in grain bowls, as a side, or in salads.

The meat substitutes section in supermarkets has expanded, offering vegan sausages, burgers, bacon, and "meat" pieces. Other plant-based protein sources include tofu (from soy milk), tempeh (fermented soybeans), and seitan (wheat gluten with a meaty texture).                                 Tofu can be a source of protein when meat and other options are not available -Credit:Getty Images

What benefits come from a vegan diet?

Like any diet, it's all about balance. However, there are numerous benefits to going vegan such as weight loss and management, reduced cholesterol and healthy blood pressure. Some people find that adopting a vegan lifestyle leads them to consume more whole plant foods, which are packed with fibre, vitamins, and minerals, and generally have lower levels of saturated fat and cholesterol.

Whether a vegan diet is healthier depends on your food choices. A "healthier" diet is about mindful eating and focusing on nutrient-dense foods, whether you're vegan or not.

Everyone's body will respond differently to a plant-based diet, and you might notice things like weight fluctuations, fatigue and digestive issues to begin with. If you experience these, it's recommended to consult your GP.

https://uk.news.yahoo.com/why-vegan-diet-could-lead-140555586.html 

How a month without meat slashed my cholesterol

From telegraph.co.uk

How do you give up meat and dairy when you hate most vegetables and love cheese? Miranda Levy found out

I’ve never been that crazy about vegetables. Somehow I got through childhood on tins of Green Giant sweetcorn: there may also have been the odd pea at some point. Fruit was always more fun, which is probably how I survived into adulthood without getting scurvy.

As a grownup, I’ve added broccoli, spinach, salad leaves and tomatoes to my repertoire – as well as the now obligatory avocado. But much of the vegetable kingdom still leaves me cold. Pulses are mushy and suspicious. I can’t stand anything pepper-adjacent and the smell of celery reminds me of cleaning out our childhood guinea-pigs’ cage.

Hence, I have never tried vegetarianism. And I’d certainly never considered veganism, the more hardcore version, which eschews all meat products, including eggs, butter and milk (and anything containing these items, which is a lot of foods).

But there’s no doubt veganism is popular. There are now an estimated 2.5 million vegans in the UK – that’s 4.7 per cent of the adult population, according to comparison website, Finder. Other data suggest that the number of UK vegans quadrupled between 2014 and 2019, although there are signs that the market for pre-packaged, high-end vegan products is slowing.

The word "vegan" – perhaps unfairly – conjures up virtue-signalling and humourlessness. And the more modern term “plant-based” brings to mind people munching on yucca plants.

Then, earlier this year, I read a study from Stanford Medicine in the US. Scientists found that after just one month on a vegan diet, subjects saw an improvement in their cardiac health. They had “significantly lower” levels of “bad” LDL (low-density lipoprotein) cholesterol and insulin – high levels of insulin are a risk factor for diabetes. The vegans also had lower body weight than their carnivorous counterparts.

“Based on these results and thinking about longevity, most of us would benefit from going to a more plant-based diet,” says Prof Christopher Gardner, who led the study.

I’m a sucker for science and am always interested in evidence-based ways to improve my health. Plus, as I’ve moved into my mid-50s, I relate to the above. I’ve gained weight, and my blood-test results have become less than ideal, with rising levels of cholesterol and sugar. At one point, I was a notch below “pre-diabetic”.

And so, I have decided to go vegan for a month. Not only will I test whether it’s possible to give up my go-to chicken dinner and milky tea for four weeks, but I plan to do this as a controlled experiment. I will see a doctor to take my blood readings both before and after the 28 days, then record whether there’s been any significant improvement.

I have a farewell meal of crispy duck with hoisin sauce, crack my final eggs for breakfast the following morning, and prepare for a month of planthood.

The consultation

My first stop is at the office of Dr Geoff Mullan, the founder of the health platform Human People. Dr Mullan is a former NHS surgeon who now practises “functional medicine”, concentrating on preventative healthcare and longevity through taking care of your diet and lifestyle. 

Dr Mullan takes my blood for an impressive amount of tests. The ensuing results reveal a cause for some alarm. While the less serious markers reveal that I’m borderline deficient in vitamin D and my CRP (C-reactive protein) markers for inflammation are slightly raised, my cholesterol is really quite high. 

It’s in the “red zone” of the chart, specifically my LDL (“bad”) cholesterol. If this trajectory continues, I may well need to start taking statins, says Dr Mullan.

In the meantime, however, Dr Mullan explains how switching to a plant-based diet could be a good start. “Vegans have fantastic lipid (cholesterol) profiles,” he says. “This is because animal products are high in saturated fats, which increase LDL cholesterol, and dietary cholesterol is only found in animal products.”

The higher dietary fibre in vegetables, grains and legumes can also reduce cholesterol, he says. “These foods bind cholesterol in the digestive tract which means it is difficult for the body to absorb. They also contain plant sterols which block cholesterol absorption.

“For all these reasons, if you stick to a plant-only diet for a month, you may well start to see positive change.”

Now I’m not eating meat, I can get my protein from legumes and pulses, says Dr Mullan. When I pull a face, he commiserates: “I can’t stand lentils either”. But on further investigation, I realise my love of falafel and hummus makes me a fan of the chickpea, which is also a pulse, and I cheer up a bit.

Dr Mullan warns me that vegans can also become low in B12, iodine and folate. “Our body is also better at pulling iron from meat, rather than plants,” he says. “Vegans have much lower levels of omega-3.” He recommends I take a supplement to cover these bases.

He also has a warning. “There’s vegan and there’s vegan,” he says. Dr Mullan is not a fan of meat substitutes such as “facon” and vegan sausages. “It can be very easy to eat unhealthily even if you avoid animal products,” he says. “Meat substitutes contain a lot of ultra-processed food (UPF) c--p, as well as emulsifiers, which is a great way to destroy your gut.” Recent studies have shown that people who consume more ultra-processed foods have a higher risk of cardiovascular disease, coronary heart disease, and stroke.

Loading up on meat-free and dairy-free food for a month of veganism CREDIT: Clara Molden/The Telegraph

Dr Mullan also advises me to watch out for my carbohydrate intake: without meat protein I might find I get more hungry and fill up with bread or rice. “But don’t deprive yourself,” he says. “You can do great things with beans, and there are also pomegranate seeds, raspberries and blueberries! Go off and be adventurous!”

The prep

I canvass friends for advice. “My sympathies,” says Johnny, who’s actually a (firmly non-vegan) chef. “Big sacrifice.” But in among the commiserations are some real bits of advice. Friends who have been quietly vegan start to pop out of the woodwork, like shiitake mushrooms. 

Kirstie recommends deep-fried tofu dusted in spices and cornmeal. Claudia tells me how to blend cashew nuts with garlic oil, nutritional yeast and butterbeans. Both sound delicious. I am cheered by the fact there is such a thing as a vegan Magnum.

“My number-one tip is to think about all your favourite meals and then work out ways to make small substitutes,” says Clara. “For example, switch butter for olive oil spread.” She points out a website for accidentally vegan foods, which is very encouraging. Surprisingly these include dried pasta, baked beans, Bourbons, Ritz crackers – and pot noodles (even the beef ones).

I hit the shops, stopping off for an unexpectedly creamy oat-milk latte. Seeing my kitchen table groaning under the weight of beautiful fruit and veg makes me feel happy and – yes – virtuous.

The first night, I try to sauté some exotic purple cabbage and burn it disastrously.

Week one

One thing about being vegan is that I spend far more time than usual thinking about food, and planning my meals. It’s just as well that this month coincides with a change in my work patterns, which means I am home a lot more. I’m not sure how I could do this with a full-time office job.

I look up the recipe for a chickpea curry – and it’s a triumph! My university-age children, home for the holidays, are grateful beneficiaries.

Miranda's son, Jacob, enjoys her chickpea and coconut milk curry CREDIT: Miranda Levy

Interestingly, I am not craving meat at all, nor do I miss milk in my tea. But, as Dr Mullan predicted, I am hungry, probably because of the lack of meat protein. I find myself awake at 5am, popping a couple of crumpets in the toaster.

Week two

I’m not sure if it’s placebo or not, but a few days into my vegan month, I am feeling uplifted. At times my mood verges on the euphoric. My skin seems clearer and my eyes bright.

In a café, I ask the waiter: “Is there dairy in this?”, which I immediately follow with an apology because I think it sounds pompous. I explain that I’m only doing this for a newspaper article (I find myself doing this a lot). 

It is surprising how many wonderful vegan restaurant options there are now, out in the world – though I also accept that living in north London makes this easier.

Lunch at home is normally vegan-approved sourdough, hummus, avocado and tomatoes. The chickpea curry makes a reprise – I am eating an awful lot of chickpeas. I think at any minute I might turn into a chickpea. Veggie stir-fries and pasta with tomato sauce fill the rest of the gaps, and I snack on medjool dates.

By the end of the week, I am starting to run out of ideas. I crack and buy some vegan “chicken” Kyivs, which actually don’t taste that bad, but are packed with emulsifiers and lots of sinister UPF ingredients.

I try some vegan cheese, and the bottom falls out of my soul.

Miranda hopes that her plant-based diet won't force her to eat the yukka on her windowsill CREDIT: Clara Molden/The Telegraph

Week three

By now, I thought I would be losing weight. But the dismaying fact is that I have gained a pound or two. This doesn’t seem fair. It’s true that cutting out meat protein leaves a gap, which – despite my best efforts – is filled with bread, rice or the occasional chip.

This might also be due to the extra glass of wine I’m drinking most nights to cope with the – whisper it – boredom.

A friend suggests I mix up the home-made chickpea curries by ordering from an online subscription service so I visit Planthood and order three meal kits from them. The mushroom stroganoff is delicious, and I feel this mix-and match approach could work.

On Friday, I crave a cheese sandwich. Vegan cheese just won’t do, and for some reason, it can only be the Pret Posh Cheddar one. I can’t work, I can’t think, until this very specific itch is scratched. I sneak to Pret, buy the sandwich, scarf it down, and oh! – the ensuing guilt is worth it.

Back on the wagon I go. But, God, I miss cheese. 

Week four – the result

I return to Dr Mullan’s, and I’m interested to hear the results of my follow-up blood test. 

I had hoped my cholesterol might have dropped after all this, but Dr Mullan points out a “tremendous improvement”. My overall cholesterol has fallen 20 per cent, and my “bad” LDL cholesterol is down by 32 per cent. My blood sugar has also dropped, and is smack bang in the normal range. I am thrilled.

The other bits and pieces are more or less the same. Yes, I may still need statins in the future, and Dr Mullan is at pains to make sure I see my GP and keep on top of my cholesterol, but this is really pleasing.

Dr Mullan and I discuss the way forward. “Eat good quality food, organic if you can, mostly plants and nothing processed,” he says. “Have oily fish twice a week – three times would be ideal – and eat only high-quality red meat, not more than once a week.

“Chicken is a great source of high-quality protein with low levels of fat,  as long as it is not then cooked in cheap seed oils. Ideally, remove the skin. If you are looking for B12 you can get it from chicken liver and iron in the dark meat – the thighs and legs.”

Dr Mullan advises that the lean protein will also help me curb the carb excesses of the past month, and help me lose those extra pounds (which still feel unfair).

On receipt of this good news, I want to kiss Dr Mullan. I vow to keep up the good work: the health benefits of a plant-rich diet are clearly impossible to ignore. 

Then I run over the road to the pub and order myself an almighty steak.

https://www.telegraph.co.uk/health-fitness/diet/nutrition/vegan-for-a-month-to-improve-my-heart-health-reluctant/ 

Can vegans have high cholesterol?

From medicalnewstoday.com

A vegan diet includes no animal products, which means it contains no dietary cholesterol. However, various factors influence blood cholesterol levels, so vegans may still have high cholesterol 

Research associates a vegan diet with several health benefits, including a reduced risk of heart disease, type 2 diabetes, and some types of cancer. Furthermore, vegans tend to have lower cholesterol levels than people who consume animal products.

However, some vegans may have higher cholesterol levels than expected. A range of variables can affect cholesterol, including genetic factors, physical activity levels, and diet quality.

This article explores the effects of a vegan diet on a person’s cholesterol levels.

VEGANISM AND HIGH CHOLESTEROL

Share on Pinterest

Kseniya Ovchinnikova/Getty Images

A vegan diet excludes animal products such as meat, dairy, and eggs.

Some animal products contain saturated fat, which research has linkedTrusted Source to elevated levels of low-density lipoprotein (LDL) cholesterol. People may refer to LDL as “bad” cholesterol.

Therefore, people may assume that a vegan diet invariably decreases LDL cholesterol. However, the reality is more complex.

Dietary cholesterol does not directly influence blood cholesterol. Eating a diet containing lots of processed food can negatively affect cholesterol levels, regardless of whether or not those foods are vegan. Some vegan products are highly processed and contain large quantities of the following:

• sugar
• sodium
• trans fats
• artificial ingredients

Research linksTrusted Source consuming processed foods to higher total and LDL cholesterol levels, putting people at risk of high blood pressure and metabolic syndrome.

Furthermore, certain plant-derived oils, such as coconut and palm, are naturally high in saturated fats. Including these oils in vegan diets can increase LDL cholesterol levels, especially if a person consumes them in significant amounts.

CAUSES OF HIGH CHOLESTEROL IN VEGANS

A person with a vegan diet may have high cholesterol for various reasons, including:

• Diet quality: If a person consumes a lot of fried and processed foods high in saturated and trans fats, their LDL cholesterol levels may increase. Some vegan desserts and cheeses are made with coconut oil, palm oil, or partially hydrogenated oils, which are all known to increase cholesterol.
• Refined carbohydrate intake: A diet high in refined carbohydrates and sugars can also lead to elevated cholesterol. Research suggests that an excessive intake of refined carbs and sugar negatively affects blood lipids and cardiometabolic health.
• Genetic factors: Some individuals have a genetic predisposition called familial hypercholesterolemia. This affects howTrusted Source the body processes cholesterol, leading to high LDL cholesterol levels in the blood, regardless of dietary habits.
• Physical inactivity: Even with a vegan diet, a sedentary lifestyle can negatively affect cholesterol levels. Regular exercise can help increaseTrusted Source high-density lipoprotein (HDL). Also known as “good” cholesterol, HDL aids in removing cholesterol from the bloodstream, thus promoting heart health.
• Alcohol and smoking: Excessive alcohol intake can elevate a person’s triglyceride levels. Smoking reduces HDL levels and damages arterial walls, making them more susceptible to fatty deposits.
• Other underlying health conditions: Hypothyroidism and chronic kidney disease may disrupt the normal balance and processing of blood lipids.

PREVENTING HIGH CHOLESTEROL

Maintaining healthy cholesterol levels is crucial for cardiovascular health and overall well-being. While genetics can play a role in a person’s cholesterol levels, lifestyle choices have a significant effect.

By adopting certain preventive measures, individuals can influence their cholesterol levels positively and reduce the risk of related health complications.

Here are some tipsTrusted Source:

• Eat a nutritious diet: Prioritize a diet rich in whole foods, including fruits, vegetables, whole grains, legumes, nuts, and seeds, and reduce consumption of processed foods high in saturated and trans fats, sugars, and sodium.
• Balance fat intake: Opt for healthy fats such as avocados, olive oil, and flaxseeds, and be cautious about consuming foods high in saturated fat, such as coconut and palm oil.
• Get regular physical activity: Engage in at least 150 minutes of moderate-intensity aerobic exercise or 75 minutes of vigorous-intensity exercise weekly. Include strength training exercises for all major muscle groups 2 or more days a week.
• Avoid tobacco and limit alcohol: Limit alcohol intake to moderate levels. This refers to up to one drink daily for females and two for males.
• Monitor cholesterol levels: Monitor cholesterol, blood pressure, and blood sugar regularly to catch potential problems early. This is particularly important for people with a family history of heart disease.
• Maintain a moderate weight: Focus on a balanced diet and regular exercise to maintain a moderate weight.

TREATMENT AND MANAGEMENT

Treating and managing high cholesterol requires a multi-faceted approach that may encompass medical interventions and lifestyle modifications.

Initially, doctors may recommend lifestyle changes to manage cholesterol levels. These changes centre around making balanced dietary choices, exercising regularly, and limiting alcohol intake.

If a person is overweight, their doctor may recommend strategies to lose weight. A weight loss of just 5–10% can increase HDL cholesterol.

Depending on cholesterol levels and other risk factors, doctors may prescribeTrusted Source medications such as statins or other cholesterol-lowering drugs.

QUESTIONS TO ASK A DOCTOR

Cholesterol levels and heart health are important concerns for everyone, regardless of dietary preferences. This includes vegans.

Questions a person may wish to ask a doctor include the following:

• How can I ensure my diet provides all the necessary nutrients to support healthy cholesterol levels?
• Are there specific plant-based foods that can help lower LDL cholesterol?
• Are there any particular deficiencies a person with a vegan diet should watch out for that might affect cholesterol or heart health?
• How do plant-based sources of omega-3 fatty acids, such as flaxseeds and walnuts, compare with animal sources regarding heart health benefits?
• Are there vegan-friendly supplements or medications that can help manage cholesterol?
• How might processed vegan foods influence cholesterol levels and overall health?
• Can a vegan diet provide enough soluble fibre to benefit cholesterol levels, and which foods are the best sources?
• How often should a person get blood tests to monitor their cholesterol and their levels of nutrients of concern for vegans, such as vitamin B12, iron, and omega-3 fatty acids?

SUMMARY

While vegan diets contain no dietary cholesterol, people who follow them can still develop high cholesterol.

To help maintain healthy cholesterol levels, people should aim to eat a balanced diet, exercise regularly, and avoid smoking or consuming excess alcohol.

Vegans can confidently manage their cholesterol levels through regular health screenings, informed dietary practices, and open dialogue with healthcare professionals.

https://www.medicalnewstoday.com/articles/do-vegans-have-high-cholesterol