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Cited by 143Nutritional Studies and DietDiet and metabolism studiesDietary Effects on Health

A Two‐Year Randomized Weight Loss Trial Comparing a Vegan Diet to a More Moderate Low‐Fat Diet

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Turner‐McGrievy, Gabrielle M., Barnard, Neal D., Scialli, Anthony R.·2007·Obesity
DOI 10.1038/oby.2007.270
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Abstract

Objective: The objective was to assess the effect of a low‐fat, vegan diet compared with the National Cholesterol Education Program (NCEP) diet on weight loss maintenance at 1 and 2 years. Research Methods and Procedures: Sixty‐four overweight, postmenopausal women were randomly assigned to a vegan or NCEP diet for 14 weeks, and 62 women began the study. The study was done in two replications. Participants in the first replication (N = 28) received no follow‐up support after the 14 weeks, and those in the second replication (N = 34) were offered group support meetings for 1 year. Weight and diet adherence were measured at 1 and 2 years for all participants. Weight loss is reported as median (interquartile range) and is the difference from baseline weight at years 1 and 2. Results: Individuals in the vegan group lost more weight than those in the NCEP group at 1 year [−4.9 (−0.5, −8.0) kg vs. −1.8 (0.8, −4.3); p < 0.05] and at 2 years [−3.1 (0.0, −6.0) kg vs. −0.8 (3.1, −4.2) kg; p < 0.05]. Those participants offered group support lost more weight at 1 year (p < 0.01) and 2 years (p < 0.05) than those without support. Attendance at meetings was associated with improved weight loss at 1 year (p < 0.001) and 2 years (p < 0.01). Discussion: A vegan diet was associated with significantly greater weight loss than the NCEP diet at 1 and 2 years. Both group support and meeting attendance were associated with significant weight loss at follow‐up.

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  • Abundant evidence from observational and intervention studies indicates that vegan diets are associated with improved cardiovascular health and decreased risk of cardiovascular disease.

    “Abundant evidence from observational and intervention studies7,8,9,10,11,12,13 indicates that vegan diets are associated with improved cardiovascular health and decreased risk of cardiovascular disease, likely because of the higher daily consumption of vegetables and fruits, legumes, whole grains and nuts, and seeds compared with other different types of dietary patterns.14”

    From Cardiometabolic Effects of Omnivorous vs Vegan Diets in Identical Twins: A Randomized Clinical Trial (2023) · cites this paper as [13]

    The Introduction (page unavailable) says vegetarian and low-fat diets have proven effective for cardiovascular risk reduction. It does not specifically establish decreased cardiovascular disease risk for vegan diets, and this trial reports weight loss rather than cardiovascular disease outcomes. (LLM, conf=0.84)

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  • Previous trials have reported similar metabolic and weight loss benefits of vegan diets yet tended to focus on very low-fat vegan diets, study populations with diabetes or overweight, and comparison diets with limited attention to equipoise.

    “Sixth, previous trials11,13,31,50,54,55 have reported similar metabolic and weight loss benefits of vegan diets yet tended to focus on very low–fat vegan diets, study populations with diabetes or overweight, and comparison diets with limited attention to equipoise.”

    From Cardiometabolic Effects of Omnivorous vs Vegan Diets in Identical Twins: A Randomized Clinical Trial (2023) · cites this paper as [13]

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  • Several recent trials have shown that continued contact with participants after weight loss is associated with less regain.

    “Several recent trials have also shown that continued contact with participants after weight loss is associated with less regain.12,24,37,38”

    From Comparison of Weight-Loss Diets with Different Compositions of Fat, Protein, and Carbohydrates (2009) · cites this paper as [24]

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  • Other studies have shown greater weight loss at one to two years with diets high in unsaturated fat or with low-fat, high-carbohydrate vegetarian diets.

    “Other studies showed increased weight loss at 1 to 2 years with diets that were high in unsaturated fat12,21,26 or with low-fat, high-carbohydrate vegetarian diets.22,24”

    From Comparison of Weight-Loss Diets with Different Compositions of Fat, Protein, and Carbohydrates (2009) · cites this paper as [24]

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Authors
Turner‐McGrievy, G. M., Barnard, N. D., & Scialli, A. R.
Affiliations
  • University of North Carolina at Chapel Hill (US)
  • George Washington University (US)
  • Georgetown University (US)
Corresponding author
Turner‐McGrievy, Gabrielle M.
ORCID
Venue
Obesity
Publisher
Wiley
Published
2007-09
Volume
15
Issue
9
Pages
2276-2281
ISSN
  • 1930-7381 (ISSN-L)
  • 1930-739X
DOI
10.1038/oby.2007.270
OpenAlex
W2023278886
Semantic Scholar
b3801c77aad87f0e61a4119ab798d70e188011d1
Cited by
143
References
20
Citations by year
2026: 2 · 2025: 4 · 2024: 6 · 2023: 7 · 2022: 8 · 2021: 13 · 2020: 5 · 2019: 7 · 2018: 7 · 2017: 6 · 2016: 3 · 2015: 15 · 2014: 16 · 2013: 9 · 2012: 6
FWCI
7.22
Type
journal article
Language
en
Open access
Licence
onlinelibrary.wiley.com/termsAndConditions#vor (vor, 1832 d)
Locations
  • Obesity (publishedVersion)
  • PubMed (publishedVersion)
Topics
  • Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Nutritional Studies and Diet
  • Health Sciences › Medicine › Physiology › Diet and metabolism studies
  • Health Sciences › Medicine › Physiology › Dietary Effects on Health
Keywords
vegan diet, low-fat diet, weight loss maintenance, postmenopausal women, overweight, group support, dietary adherence, long-term weight loss
MeSH terms
Aged, Body Weight, Energy Intake, Diet, Reducing, Female, Humans, Middle Aged, Time Factors, Diet, Vegetarian, Weight Loss, Treatment Outcome, Postmenopause, Diet, Fat-Restricted, Overweight

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