Kahleova Hana, Berrien-Lopez Rickisha, Holtz Danielle, Green Amber, Sheinberg Rosanne, Gujral Harpreet, Holubkov Richard, Barnard Neal D
Physicians Committee for Responsible Medicine, Washington, DC, USA, (HK, DH, AG, NDB); Adjunct Faculty, George Washington University School of Medicine and Health Sciences, Washington, DC, USA, (NDB); University of Maryland School of Medicine, Baltimore City, MD, USA, (RBL); Sibley Memorial Hospital, Washington, DC, USA, (HG, RS); School of Medicine, University of Utah, Salt Lake City, UT, USA, (RH).
Am J Lifestyle Med. 2021 Nov 5;16(3):399-407. doi: 10.1177/15598276211050339. eCollection 2022 May-Jun.
The study tested the effects of a vegan diet on cardiometabolic outcomes and quality of life among healthcare employees during the COVID-19 pandemic. Overweight hospital employees were enrolled and randomly assigned (in a 1:1 ratio) to an intervention group, which was asked to follow a low-fat vegan diet, or a control group, asked to make no diet changes. However, due to COVID-19 disruptions, all participants remained on their usual diets from March to June (12 weeks), creating a de facto control period, and all (n = 12) started the vegan diet with online classes in June, which continued for 12 weeks. Nine participants completed all final assessments. A crossover ANOVA was used for statistical analysis of differences in cardiovascular health during the control period and during the intervention. Despite the ongoing crisis, body weight decreased (treatment effect -5.7 kg [95% CI -9.7 to -1.7]; = .01); fasting plasma glucose decreased (-11.4 mg/dL [95% CI -18.8 to -4.1]; = .007); total and LDL-cholesterol decreased (-30.7 mg/dL [95% CI -53.8 to -7.5]; = .02; and -24.6 mg/dL [-44.8 to -4.3]; = .02, respectively); diastolic blood pressure decreased (-8.5 mm Hg [95% CI -16.3 to -.7]; = .03); and quality of life increased ( = .005) during the intervention period, compared with the control period. A vegan diet improved cardiometabolic outcomes and quality of life in healthcare workers at the height of the COVID-19 pandemic.
该研究测试了纯素饮食对新冠疫情期间医护人员心脏代谢指标和生活质量的影响。研究招募了超重的医院员工，并将他们随机（按1:1比例）分为干预组和对照组。干预组被要求遵循低脂纯素饮食，对照组则被要求不改变饮食习惯。然而，由于新冠疫情的干扰，所有参与者在3月至6月（12周）期间都保持其平常的饮食，形成了一个事实上的对照期，所有参与者（n = 12）于6月通过在线课程开始纯素饮食，并持续了12周。9名参与者完成了所有最终评估。采用交叉方差分析对对照期和干预期心血管健康差异进行统计分析。尽管危机仍在持续，但在干预期与对照期相比，体重下降（治疗效果-5.7千克[95%置信区间-9.7至-1.7]；P = 0.01）；空腹血糖下降（-11.4毫克/分升[95%置信区间-18.8至-4.1]；P = 0.007）；总胆固醇和低密度脂蛋白胆固醇分别下降（-30.7毫克/分升[95%置信区间-53.8至-7.5]；P = 0.02和-24.6毫克/分升[-44.8至-4.3]；P = 0.02）；舒张压下降（-8.5毫米汞柱[95%置信区间-16.3至-0.7]；P = 0.03）；生活质量提高（P = 0.005）。在新冠疫情高峰期，纯素饮食改善了医护人员的心脏代谢指标和生活质量。
