KMID : 1044720220120030148
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Journal of Lifestyle Medicine 2022 Volume.12 No. 3 p.148 ~ p.152
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Implementation of a Whole Food Plant Based Diet in a Food as Prevention Program in a Resource Constrained Environment
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Ganguli Subhas C.
Russell Lindsey A. Tsoi Keith S.
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Abstract
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Background: The efficacy of a Whole Food Plant-based (WFPB) diet has been shown in randomized controlled trials in diabetes, cardiovascular disease and obesity. However, it¡¯s effectiveness in routine clinical settings is less well documented. This study describes the implementation and outcomes of a ¡°Food as Prevention¡± program run by a single clinician.
Methods: Participants were referred to a ¡°Food as Prevention¡± program run by a single gastroenterologist at an academic teaching center. The program included 5 physician-led discussion and small group educational sessions. Data collected included demographics, weight and biochemical measurements before and after completion of the program. Statistical analysis included paired t-test and Pearson correlation coefficients were used to assess differences before and after WFPB implementation.
Results: A total of 17 participants (age 59 years; 59% female) with an average weight of 90.0 kg attended a median of 3 group sessions. Majority of patients had hyperlipidemia (71%) followed by hypertension (47%) and coronary artery disease (35%), fatty liver disease (35%) and diabetes mellitus (29%). Adoption of a WFPB diet led to significant decreases in weight (4.3 kg; p < 0.01), total cholesterol (0.72 mmol/L; p = 0.046), and triglycerides (0.53 mmol/L; p = 0.005) with an increase in high-density lipoprotein (HDL) (0.10 mmol/L; p = 0.01).
Conclusions: Implementation of the WFPB diet in this novel pilot program led to weight loss and improvement in biochemical markers of disease. Future studies are needed to implement this model on a larger scale.
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KEYWORD
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Diet-vegetarian, Obesity, Overweight, Risk factors, Treatment outcome
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