Weight gain over 5 years in 21 966 meat-eating, fish-eating, vegetarian, and vegan men and women in EPIC-Oxford
Abstract
Background Cross-sectional studies have shown that vegetarians and vegans are leaner than omnivores. Longitudinal data on weight gain in these groups are sparse.Objective We investigated changes in weight and body mass index (BMI) over a 5-year period in meat-eating, fish-eating, vegetarian, and vegan men and women in the UK.Design Self-reported anthropometric, dietary and lifestyle data were collected at baseline in 1994-1999 and at follow-up in 2000-2003; the median duration of follow-up was 5.3 years.Subjects A total of 21,966 men and women participating in Oxford arm of the European Prospective Investigation into Cancer and Nutrition aged 20-69 years at baseline.Results The mean annual weight gain was 389 (SD 884) g in men and 398 (SD 892) g in women. The differences between meat-eaters, fish-eaters, vegetarians and vegans in age-adjusted mean BMI at follow-up were similar to those seen at baseline. Multivariable-adjusted mean weight gain was somewhat smaller in vegans (284 g in men and 303 g in women, P<0.05 for both sexes) and fish-eaters (338 g, women only, P<0.001) compared with meat-eaters. Men and women who changed their diet in one or several steps in the direction meat-eater --> fish-eater --> vegetarian --> vegan showed the smallest mean annual weight gain of 242 (95% CI 133-351) and 301 (95% CI 238-365) g, respectively.Conclusion During 5 years follow-up, the mean annual weight gain in a health-conscious cohort in the UK was approximately 400 g. Small differences in weight gain were observed between meat-eaters, fish-eaters, vegetarians and vegans. Lowest weight gain was seen among those who, during follow-up, had changed to a diet containing fewer animal food.
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Plasma concentration of amino acids is a result of a complex interplay between dietary intake, tissue breakdown and de-novo synthesis and other factors such as gut microbial synthesis increasing the concentration and tissue uptake and excretion reducing the concentration.
“The plasma concentration of amino acids is a result of a complex interplay between dietary intake, tissue breakdown and de-novo synthesis3 and other factors such as gut microbial synthesis increasing the concentration30 and tissue uptake and excretion reducing the concentration.3”
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- Authors
- Rosell, M., Appleby, P., Spencer, E., & Key, T.
- Affiliations
- Cancer Research UK (GB)
- Corresponding author
- Key, T
- ORCID
- Rosell, M
- Venue
- International Journal of Obesity
- Published
- 2006-03-14
- Volume
- 30
- Issue
- 9
- Pages
- 1389-1396
- ISSN
- 0307-0565 (ISSN-L)
- 1476-5497
- OpenAlex
- W1984722965
- Cited by
- 235
- References
- 52
- Citations by year
- 2026: 6 · 2025: 8 · 2024: 11 · 2023: 18 · 2022: 16 · 2021: 23 · 2020: 14 · 2019: 10 · 2018: 11 · 2017: 15 · 2016: 13 · 2015: 11 · 2014: 17 · 2013: 10 · 2012: 14
- FWCI
- 6.02
- Type
- journal article
- Language
- en
- Open access
- closed
- Licence
- www.springer.com/tdm (tdm)
- Locations
- International Journal of Obesity (publishedVersion)
- PubMed (publishedVersion)
- Funders
- Cancer Research UK
- Medical Research Council
- Topics
- Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Nutritional Studies and Diet
- Physical Sciences › Environmental Science › Ecology › Agriculture Sustainability and Environmental Impact
- Health Sciences › Nursing › Nutrition and Dietetics › Nutrition, Health and Food Behavior
- Keywords
- weight gain, body mass index, dietary change, meat-eaters, vegetarians, vegans, animal-based diet, nutrition transition
- MeSH terms
- Adult, Aged, Diet, Female, United Kingdom, Humans, Life Style, Longitudinal Studies, Male, Meat, Middle Aged, Diet, Vegetarian, Weight Gain, Exercise, Body Mass Index
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