In a recent study, twins who followed a vegan diet for eight weeks showed significant health improvements compared to their siblings who continued eating meat and vegetables.
The vegan twins experienced a notable decrease in “bad” LDL cholesterol, improved blood sugar levels, and more weight loss.
According to Christopher Gardner, the study’s lead author and a research professor at Stanford Prevention Research Center, the vegan diet led to a 10% to 15% drop in LDL cholesterol, a 25% reduction in insulin levels, and a 3% decrease in body weight within eight weeks, all from eating plant-based foods.
Vegan diets, which exclude animal meat, dairy, eggs, and any animal-derived products, are often richer in fiber, vitamins, minerals, and phytonutrients. Gardner, who also leads the Nutrition Studies Research Group at Stanford, highlights the diet’s potential in reducing the risk of cardiovascular diseases.
Alice Lichtenstein, from Tufts University’s Cardiovascular Nutrition Laboratory, agrees that this study supports existing dietary recommendations for lowering heart disease risk.
The study is unique in using genetically identical twins, most of whom shared similar lifestyles.
