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Cited by 341Nutritional Studies and DietDiet and metabolism studiesAgriculture Sustainability and Environmental Impact

The BROAD study: A randomised controlled trial using a whole food plant-based diet in the community for obesity, ischaemic heart disease or diabetes

Open access
Wright, N, Wilson, L, Smith, M, Duncan, B, McHugh, P·2017·Nutrition & Diabetes
DOI 10.1038/nutd.2017.3PMC PMC5380896
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Abstract

Background/Objective: There is little randomised evidence using a whole food plant-based (WFPB) diet as intervention for elevated body mass index (BMI) or dyslipidaemia. We investigated the effectiveness of a community-based dietary programme. Primary end points: BMI and cholesterol at 6 months (subsequently extended). Subjects: Ages 35–70, from one general practice in Gisborne, New Zealand. Diagnosed with obesity or overweight and at least one of type 2 diabetes, ischaemic heart disease, hypertension or hypercholesterolaemia. Of 65 subjects randomised (control n =32, intervention n =33), 49 (75.4%) completed the study to 6 months. Twenty-three (70%) intervention participants were followed up at 12 months. Methods: All participants received normal care. Intervention participants attended facilitated meetings twice-weekly for 12 weeks, and followed a non-energy-restricted WFPB diet with vitamin B 12 supplementation. Results: At 6 months, mean BMI reduction was greater with the WFPB diet compared with normal care (4.4 vs 0.4, difference: 3.9 kg m −2 (95% confidence interval (CI)±1), P <0.0001). Mean cholesterol reduction was greater with the WFPB diet, but the difference was not significant compared with normal care (0.71 vs 0.26, difference: 0.45 mmol l −1 (95% CI±0.54), P =0.1), unless dropouts were excluded (difference: 0.56 mmol l −1 (95% CI±0.54), P =0.05). Twelve-month mean reductions for the WFPB diet group were 4.2 (±0.8) kg m − 2 BMI points and 0.55 (±0.54, P =0.05) mmol l −1 total cholesterol. No serious harms were reported. Conclusions: This programme led to significant improvements in BMI, cholesterol and other risk factors. To the best of our knowledge, this research has achieved greater weight loss at 6 and 12 months than any other trial that does not limit energy intake or mandate regular exercise.

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  • Plant-based patterns promote both weight loss and long-term healthy weight maintenance.

    “promote both weight loss and long-term healthy weight maintenance”

    From Lifestyle Medicine for Obesity in the Era of Highly Effective Anti-Obesity Treatment (2025) · cites this paper as [186]

    The Results (BMI end point; page unavailable) report weight loss of 12.1 kg at six months and 11.5 kg at 12 months in participants following a whole-food plant-based diet. This supports weight loss sustained for one year, but the study does not establish long-term maintenance of a healthy weight or show that plant-based patterns generally have that effect. (LLM, conf=0.84)

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  • Plant-based patterns are generally lower in fat and cholesterol.

    “plant-based patterns are generally lower in fat and cholesterol”

    From Lifestyle Medicine for Obesity in the Era of Highly Effective Anti-Obesity Treatment (2025) · cites this paper as [186]

    The Introduction (Background; page unavailable) says the most frequently researched whole-food plant-based diets are low in fat, and Subjects and methods (Intervention; page unavailable) describes this trial’s low-fat diet. The paper does not establish that plant-based patterns generally have lower dietary cholesterol; its reported cholesterol reductions concern participants’ blood cholesterol, not the cholesterol content of the diet. (LLM, conf=0.84)

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3 of the 48 references couldn’t be matched to a known paper.

Research works printed but not linked: 2

  1. Esselstyn CB Jr. Prevent and Reverse Heart Disease: The Revolutionary, Scientifically Proven, Nutrition-Based Cure. Penguin Group, 2008;, p 65.
  2. Oppenlander RA. Food Choice and Sustainability: Why Buying Local, Eating Less Meat, and Taking Baby Steps Won't Work. Langdon St Press: Minneapolis, MN, 2013; p 470.

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Authors
Wright, N., Wilson, L., Smith, M., Duncan, B., & McHugh, P.
Affiliations
  • Royal New Zealand College of General Practitioners (NZ)
  • University of Otago (NZ)
Corresponding author
Wright, N
ORCID
Venue
Nutrition & Diabetes
Publisher
Springer Science and Business Media LLC
Published
2017-03-20
Volume
7
Issue
3
Pages
e256-e256
ISSN
2044-4052 (ISSN-L)
DOI
10.1038/nutd.2017.3
PMC
PMC5380896
OpenAlex
W2600473040
Cited by
340
References
48
Citations by year
2026: 16 · 2025: 32 · 2024: 38 · 2023: 45 · 2022: 44 · 2021: 49 · 2020: 85 · 2019: 19 · 2018: 10 · 2017: 1 · 2016: 1
FWCI
29.53
Type
journal article
Language
en
Open access
Licence
Locations
  • Nutrition and Diabetes (publishedVersion, cc-by)
  • Europe PMC (PubMed Central) (publishedVersion, cc-by)
  • PubMed Central (publishedVersion, cc-by)
  • PubMed (publishedVersion)
Topics
  • Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Nutritional Studies and Diet
  • Health Sciences › Medicine › Physiology › Diet and metabolism studies
  • Physical Sciences › Environmental Science › Ecology › Agriculture Sustainability and Environmental Impact
Keywords
whole-food plant-based diet, obesity, type 2 diabetes, ischemic heart disease, dyslipidemia, body mass index, cholesterol lowering, vitamin B12 supplementation, weight loss, cardiovascular risk factors
MeSH terms
Adult, Aged, Cholesterol, Diabetes Mellitus, Type 2, Female, Humans, Hypercholesterolemia, Hypertension, Male, Middle Aged, Obesity, Risk Factors, Diet, Vegetarian, Body Mass Index, Treatment Outcome, Myocardial Ischemia, Overweight

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