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Albrecht Hesse - One of the best experts on this subject based on the ideXlab platform.
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The effect of a Vegetarian and different omnivorous Diets on urinary risk factors for uric acid stone formation
European Journal of Nutrition, 2003Co-Authors: Roswitha Siener, Albrecht HesseAbstract:Background: About 10–15% of all urinary stones are composed of uric acid. A high urinary uric acid excretion, a low urine volume and an acidic urinary pH value are suggested to be the most important risk factors for uric acid stone formation. Aim of the study: The effect of a Vegetarian Diet and different omnivorous Diets on the risk of uric acid crystallization was investigated. Methods: Ten healthy male subjects ingested a self-selected meat-containing Diet (SD) for two weeks, and three different standardized Diets for a period of 5 days each. The Westerntype Diet (WD) was representative of the usual Dietary habits,whereas the balanced omnivorous Diet (OD) and the Ovo-Lacto-Vegetarian Diet (VD) were calculated according to the requirements. Results: The risk of uric acid crystallization was highest on the ingestion of Diets SD and WD, due to the high urinary uric acid excretion and the acidic urinary pH. The relative supersaturation with uric acid declined significantly by 85% on the intake of Diet OD, consequent to the decrease in uric acid excretion and concentration and the increase in urinary pH value. The ingestion of the Vegetarian Diet VD led to a further significant reduction in the risk of uric acid crystallization by 93% compared to Diet WD. Conclusions: The results indicate that the intake of a balanced Vegetarian Diet with a moderate animal protein and purine content, an adequate fluid intake and a high alkali-load with fruits and vegetables results in the lowest risk of uric acid crystallization compared to the omnivorous Diets.
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The effect of a Vegetarian and different omnivorous Diets on urinary risk factors for uric acid stone formation.
European journal of nutrition, 2003Co-Authors: Roswitha Siener, Albrecht HesseAbstract:About 10-15% of all urinary stones are composed of uric acid. A high urinary uric acid excretion, a low urine volume and an acidic urinary pH value are suggested to be the most important risk factors for uric acid stone formation. The effect of a Vegetarian Diet and different omnivorous Diets on the risk of uric acid crystallization was investigated. Ten healthy male subjects ingested a self-selected meat-containing Diet (SD) for two weeks, and three different standardized Diets for a period of 5 days each. The Westerntype Diet (WD) was representative of the usual Dietary habits,whereas the balanced omnivorous Diet (OD) and the Ovo-Lacto-Vegetarian Diet (VD) were calculated according to the requirements. The risk of uric acid crystallization was highest on the ingestion of Diets SD and WD, due to the high urinary uric acid excretion and the acidic urinary pH. The relative supersaturation with uric acid declined significantly by 85% on the intake of Diet OD, consequent to the decrease in uric acid excretion and concentration and the increase in urinary pH value. The ingestion of the Vegetarian Diet VD led to a further significant reduction in the risk of uric acid crystallization by 93% compared to Diet WD. The results indicate that the intake of a balanced Vegetarian Diet with a moderate animal protein and purine content, an adequate fluid intake and a high alkali-load with fruits and vegetables results in the lowest risk of uric acid crystallization compared to the omnivorous Diets.
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The Effect of Different Diets on Urine Composition and the Risk of Calcium Oxalate Crystallisation in Healthy Subjects
European urology, 2002Co-Authors: Roswitha Siener, Albrecht HesseAbstract:The aim of the study was to determine the impact of defined Diet modifications on urine composition and the risk of calcium oxalate crystallisation. Ten healthy male volunteers consumed a self-selected Diet (SD) for 14 days, and three different standard Diets for a period of 5 days each. Whereas the western-type Diet (WD) is representative of the usual Dietary habits, the normal mixed Diet (ND) and the Ovo-Lacto-Vegetarian Diet (VD) were calculated according to the requirements. The risk of calcium oxalate crystallisation, calculated as relative supersaturation (EQUIL2) from urine composition, was highest during ingestion of Diets SD and WD. The intake of Diet ND resulted in a significant decrease in relative supersaturation with calcium oxalate by 58% (p<0.05) compared with Diet WD, due to a significant decline in urinary calcium and uric acid excretion and a significant increase in urinary volume, pH-value and citrate excretion. In spite of an increase in urinary pH, citrate and magnesium excretion and a decline in calcium excretion, no further significant decrease in the risk of calcium oxalate crystallisation was observed on Diet VD, due to a significant increase in urinary oxalate by 30% (p<0.05) on average. The change of usual Dietary habits for a normal mixed Diet significantly reduces the risk of calcium oxalate crystallisation. With a Vegetarian Diet a similar decline in urinary supersaturation with calcium oxalate can be achieved compared to a normal mixed Diet. Since urinary oxalate excretion increased significantly, a Vegetarian Diet without adequate intake of calcium may not be recommended to patients with mild hyperoxaluria.
Yung-po Liaw - One of the best experts on this subject based on the ideXlab platform.
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Vegetarian Diet and cholesterol and TAG levels by gender.
Public health nutrition, 2014Co-Authors: Zhi-hong Jian, Hui-chin Chang, Oswald Ndi Nfor, Yi-chen Chiang, Chia-chi Lung, Yi-ching Liaw, Yu-chiu Liang, Yung-po LiawAbstract:The present study assessed the effects of Vegetarian and omnivorous Diets on HDL-cholesterol (HDL-C), LDL-cholesterol (LDL-C), TAG and the ratio of HDL-C to total cholesterol (TC) by gender. HDL-C, LDL-C, TAG and HDL-C:TC were compared among three Diet groups (vegan, Ovo-Lacto Vegetarian and omnivorous). Multivariate linear regression analysis was performed to examine factors significantly and independently associated with Vegetarian status and to estimate the β value of lipid profiles for the Diet groups. Settings A cross-sectional study. Data were obtained from the Taiwanese Survey on the Prevalence of Hyperglycemia, Hyperlipidemia and Hypertension (TwSHHH). The study comprised included 3257 men and 3551 women. After adjusting for confounders, vegan and Ovo-Lacto Vegetarian Diets lowered LDL-C levels (β=-10.98, P=0.005 and β=-7.12, P=0.025, respectively) in men compared with omnivorous Diet. There was a significant association between HDL-C and vegan Diet (β=-6.53, P=0.004). In females, the β values of HDL-C, TAG and HDL-C:TC were -5.72 (P<0.0001), 16.51 (P=0.011) and -0.02 (P=0.012) for vegan Diet, and -4.86 (P=0.002), 15.09 (P=0.008) and -0.01 (P=0.026) for Ovo-Lacto Vegetarian Diet, when compared with omnivorous Diet. Vegan Diet was associated with lower HDL-C concentrations in both males and females. Because the Ovo-Lacto Vegetarian Diet was effective in lowering LDL-C, it may be more appropriate for males.
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Vegan Diet and blood lipid profiles: a cross-sectional study of pre and postmenopausal women
BMC Women's Health, 2014Co-Authors: Yee-wen Huang, Zhi-hong Jian, Hui-chin Chang, Oswald Ndi Nfor, Pei-chieh Ko, Long-yau Lin, Chien-chang Ho, Yi-chen Chiang, Chia-chi Lung, Yung-po LiawAbstract:Background: Vegan Diet has been associated with lower risk of cardiovascular diseases and mortality, partly due to its effects on serum lipid profiles. Lipid profiles [high density lipoprotein-cholesterol (HDL-C), low density lipoprotein-cholesterol (LDL-C) and triglycerides (TG)] have not been fully elucidated either in pre and postmenopausal vegans or in Ovo-Lacto Vegetarians. This study aimed to compare lipid profiles among vegans, Ovo-Lacto Vegetarians and omnivores. Methods: Demographic data and lipid profiles were obtained from the 2002 Taiwanese Survey on Hypertension, Hyperglycemia and Hyperlipidemia. Multivariate linear regression analysis was used to examine factors significantly and independently associated with different categories of veganism and to estimate the β value of lipid profiles in the Dietary types. Results: A total of 2397 premenopausal and 1154 postmenopausal participants who did not receive lipid lowering drugs were enrolled. Premenopausal vegans had significantly lower HDL-C and higher TG, LDL-C/HDL-C, total cholesterol (TC)/HDL-C and TG/HDL-C compared with omnivores. For postmenopausal women, vegans had lower TC while Ovo-Lacto Vegetarians were observed with low HDL-C when compared with omnivores. Multivariate linear regression analyses showed that vegan and Ovo-Lacto Vegetarian Diets decreased HDL-C levels in premenopausal women (β=�7.63, p = 0.001 and β=�4.87, p = 0.001, respectively). There were significant associations between lower LDL-C and Ovo-Lacto Vegetarian Diets (β=�7.14, p = 0.008) and also between TG and vegan Diet (β= 23.37, p = 0.008), compared with omnivorous Diet. Post-menopausal women reported to have consumed either a vegan or an Ovo-Lacto Vegetarian Diet were at the risk of having low HDL-C unlike those that consumed omnivorous Diets (β=�4.88, p = 0.015 and β=�4.48, p = 0.047). There were no significant changes in LDL-C in both pre and postmenopausal vegans. Conclusions: Vegan Diet was associated with reduced HDL-C level. Because of its effects on lowering HDL-C and LDL-C, Ovo-Lacto Vegetarian Diet may be more appropriate for premenopausal women.
Roswitha Siener - One of the best experts on this subject based on the ideXlab platform.
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The effect of a Vegetarian and different omnivorous Diets on urinary risk factors for uric acid stone formation
European Journal of Nutrition, 2003Co-Authors: Roswitha Siener, Albrecht HesseAbstract:Background: About 10–15% of all urinary stones are composed of uric acid. A high urinary uric acid excretion, a low urine volume and an acidic urinary pH value are suggested to be the most important risk factors for uric acid stone formation. Aim of the study: The effect of a Vegetarian Diet and different omnivorous Diets on the risk of uric acid crystallization was investigated. Methods: Ten healthy male subjects ingested a self-selected meat-containing Diet (SD) for two weeks, and three different standardized Diets for a period of 5 days each. The Westerntype Diet (WD) was representative of the usual Dietary habits,whereas the balanced omnivorous Diet (OD) and the Ovo-Lacto-Vegetarian Diet (VD) were calculated according to the requirements. Results: The risk of uric acid crystallization was highest on the ingestion of Diets SD and WD, due to the high urinary uric acid excretion and the acidic urinary pH. The relative supersaturation with uric acid declined significantly by 85% on the intake of Diet OD, consequent to the decrease in uric acid excretion and concentration and the increase in urinary pH value. The ingestion of the Vegetarian Diet VD led to a further significant reduction in the risk of uric acid crystallization by 93% compared to Diet WD. Conclusions: The results indicate that the intake of a balanced Vegetarian Diet with a moderate animal protein and purine content, an adequate fluid intake and a high alkali-load with fruits and vegetables results in the lowest risk of uric acid crystallization compared to the omnivorous Diets.
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The effect of a Vegetarian and different omnivorous Diets on urinary risk factors for uric acid stone formation.
European journal of nutrition, 2003Co-Authors: Roswitha Siener, Albrecht HesseAbstract:About 10-15% of all urinary stones are composed of uric acid. A high urinary uric acid excretion, a low urine volume and an acidic urinary pH value are suggested to be the most important risk factors for uric acid stone formation. The effect of a Vegetarian Diet and different omnivorous Diets on the risk of uric acid crystallization was investigated. Ten healthy male subjects ingested a self-selected meat-containing Diet (SD) for two weeks, and three different standardized Diets for a period of 5 days each. The Westerntype Diet (WD) was representative of the usual Dietary habits,whereas the balanced omnivorous Diet (OD) and the Ovo-Lacto-Vegetarian Diet (VD) were calculated according to the requirements. The risk of uric acid crystallization was highest on the ingestion of Diets SD and WD, due to the high urinary uric acid excretion and the acidic urinary pH. The relative supersaturation with uric acid declined significantly by 85% on the intake of Diet OD, consequent to the decrease in uric acid excretion and concentration and the increase in urinary pH value. The ingestion of the Vegetarian Diet VD led to a further significant reduction in the risk of uric acid crystallization by 93% compared to Diet WD. The results indicate that the intake of a balanced Vegetarian Diet with a moderate animal protein and purine content, an adequate fluid intake and a high alkali-load with fruits and vegetables results in the lowest risk of uric acid crystallization compared to the omnivorous Diets.
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The Effect of Different Diets on Urine Composition and the Risk of Calcium Oxalate Crystallisation in Healthy Subjects
European urology, 2002Co-Authors: Roswitha Siener, Albrecht HesseAbstract:The aim of the study was to determine the impact of defined Diet modifications on urine composition and the risk of calcium oxalate crystallisation. Ten healthy male volunteers consumed a self-selected Diet (SD) for 14 days, and three different standard Diets for a period of 5 days each. Whereas the western-type Diet (WD) is representative of the usual Dietary habits, the normal mixed Diet (ND) and the Ovo-Lacto-Vegetarian Diet (VD) were calculated according to the requirements. The risk of calcium oxalate crystallisation, calculated as relative supersaturation (EQUIL2) from urine composition, was highest during ingestion of Diets SD and WD. The intake of Diet ND resulted in a significant decrease in relative supersaturation with calcium oxalate by 58% (p<0.05) compared with Diet WD, due to a significant decline in urinary calcium and uric acid excretion and a significant increase in urinary volume, pH-value and citrate excretion. In spite of an increase in urinary pH, citrate and magnesium excretion and a decline in calcium excretion, no further significant decrease in the risk of calcium oxalate crystallisation was observed on Diet VD, due to a significant increase in urinary oxalate by 30% (p<0.05) on average. The change of usual Dietary habits for a normal mixed Diet significantly reduces the risk of calcium oxalate crystallisation. With a Vegetarian Diet a similar decline in urinary supersaturation with calcium oxalate can be achieved compared to a normal mixed Diet. Since urinary oxalate excretion increased significantly, a Vegetarian Diet without adequate intake of calcium may not be recommended to patients with mild hyperoxaluria.
C. Leitzmann - One of the best experts on this subject based on the ideXlab platform.
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Nutrient intake of endurance runners with Ovo-Lacto-Vegetarian Diet and regular western Diet
Zeitschrift fur Ernahrungswissenschaft, 1994Co-Authors: M. Eisinger, M. Plath, K. Jung, C. LeitzmannAbstract:During an endurance run (1,000 km in 20 days) it was investigated whether an Ovo-Lacto-Vegetarian Diet (OLVD) could cover the nutritional requirements of endurance athletes. A regular western Diet (RWD) was used as reference. Both Diets were offered with an energy content of 4,500 kcal per day and an energy percentage of carbohydrate:fat:protein of 60:30:10. The runners were divided into two Dietary groups according to their usual Dietary habits. The results of the 55 participants who completed the race show that runners from both groups had the same intake of energy, carbohydrate, fat and protein. Runners of the OLVD group consumed more Dietary fiber and polyunsaturated fatty acids as well as less cholesterol. With the exception of sodium chloride and cobalamin, the intake of the calculated minerals and vitamins was higher in the OLVD and exceeded the official recommendations. This study shows that an OLVD with a high nutrient density is adequate to cover the nutritional requirements of endurance-athletes. The intake and absorption of iron should be monitored closely in all Diet groups.
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Nutrient intake of endurance runners with Ovo-Lacto-Vegetarian Diet and regular western Diet
Zeitschrift für Ernährungswissenschaft, 1994Co-Authors: M. Eisinger, M. Plath, K. Jung, C. LeitzmannAbstract:Während eines Ausdauerlaufs (1000 km in 20 Tagen) wurde untersucht, ob eine ovo-lakto-vegetarische Kost (OLVD) den Nährstoffbedarf von Ausdauersportlern decken kann. Als Vergleichskost diente eine konventionelle Kostform (RWD). Beide Kostformen wurden mit einem Energiegehalt von 4500 kcal pro Tag und mit einem Nahrungsenergieanteil von Kohlenhydraten:Fett:Protein im Verhältnis von 60:30:10 angeboten. Die Läufer wurden — entsprechend ihrer üblichen Ernährungsgewohnheiten — in zwei Ernährungsgruppen eingeteilt. Die Ergebnisse der 55 Läufer, die das Ziel erreichten, zeigten, da\ sich Läufer aus beiden Gruppen prozentual die gleiche Menge an Nahrungsenergie, Kohlenhydraten, Fett und Protein zuführten. Läufer der ovo-lakto-vegetarischen Gruppe nahmen mehr Ballaststoffe und mehrfach ungesättigte Fettsäuren sowie weniger Cholesterin auf. Mit Ausnahme von Natriumchlorid und Cobalamin war die Aufnahme der berechneten Mineralstoffe und Vitamine in der ovo-lakto-vegetarischen Gruppe höher und überschritten die offiziellen Nährstoffempfehlungen. Diese Studie zeigt, daß eine ovo-lakto-vegetarische Kost mit einer hohen Nährstoffdichte den Nährstoffbedarf eines Ausdauersportlers angemessen decken kann. Die Zufuhr und Resorption von Eisen bedarf bei jeder Kostform einer genauen Überwachung. During an endurance run (1000 km in 20 days) it was investigated whether an Ovo-LactoVegetarian Diet (OLVD) could cover the nutritional requirements of endurance athletes. A regular western Diet (RWD) was used as reference. Both Diets were offered with an energy content of 4500 kcal per day and an energy percentage of carbohydrate:fat:protein of 60:30:10. The runners were divided into two Dietary groups according to their usual Dietary habits. The results of the 55 participants who completed the race show that runners from both groups had the same intake of energy, carbohydrate, fat and protein. Runners of the OLVD group consumed more Dietary fiber and polyunsaturated fatty acids as well as less cholesterol. With the exception of sodium chloride and cobalamine, the intake of the calculated minerals and vitamins was higher in the OLVD and exceeded the official recommendations. This study shows that an OLVD with a high nutrient density is adequate to cover the nutritional requirements of endurance-athletes. The intake and absorption of iron should be monitored closely in all Diet groups.
Chao A. Hsiung - One of the best experts on this subject based on the ideXlab platform.
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Cross-sectional and longitudinal comparisons of metabolic profiles between Vegetarian and non-Vegetarian subjects: a matched cohort study
The British journal of nutrition, 2015Co-Authors: Yen-feng Chiu, Chih-cheng Hsu, Tina H. T. Chiu, Chun-yi Lee, Ting-ting Liu, Chwen Keng Tsao, Su-chun Chuang, Chao A. HsiungAbstract:Several previous cross-sectional studies have shown that Vegetarians have a better metabolic profile than non-Vegetarians, suggesting that a Vegetarian Dietary pattern may help prevent chronic degenerative diseases. However, longitudinal studies on the impact of Vegetarian Diets on metabolic traits are scarce. We studied how several sub-types of Vegetarian Diets affect metabolic traits, including waist circumference, BMI, systolic blood pressure (SBP), diastolic blood pressure, fasting blood glucose, total cholesterol (TC), HDL, LDL, TAG and TC:HDL ratio, through both cross-sectional and longitudinal study designs. The study used the MJ Health Screening database, with data collected from 1994 to 2008 in Taiwan, which included 4415 lacto-ovo-Vegetarians, 1855 lacto-Vegetarians and 1913 vegans; each Vegetarian was matched with five non-Vegetarians based on age, sex and study site. In the longitudinal follow-up, each additional year of vegan Diet lowered the risk of obesity by 7 % (95 % CI 0·88, 0·99), whereas each additional year of lacto-Vegetarian Diet lowered the risk of elevated SBP by 8 % (95 % CI 0·85, 0·99) and elevated glucose by 7 % (95 % CI 0·87, 0·99), and each additional year of Ovo-Lacto-Vegetarian Diet increased abnormal HDL by 7 % (95 % CI 1·03, 1·12), compared with non-Vegetarians. In the cross-sectional comparisons, all sub-types of Vegetarians had lower likelihoods of abnormalities compared with non-Vegetarians on all metabolic traits (P
