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Title: The effects of meat reduction on markers of cardiovascular health
Author: Holloway, Terri
ISNI:       0000 0004 5352 6102
Awarding Body: University of Nottingham
Current Institution: University of Nottingham
Date of Award: 2014
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Background The effects of meat reduction on markers of cardiovascular health A growing body of literature suggests that there are several benefits to plant-based nutrition, which include both health and environmental effects. However, there are various barriers that could prevent a transition to a diet which incorporates a variety of plant foods, while minimizing meat-based products. This PhD investigated those barriers, while attempting to aid a student population in reducing meat-intake successfully. Methods This research project comprised three studies: Study 1, a critical review compiled 13 studies related to vegetarianism and CVD. Study 2 involved 334 university students who submitted dietary data and completed a questionnaire related to the Vegetarian diet. 100 participated in a plant-based intervention. Study 3 included 25 healthy students who participated in a 4-week intervention, which aimed to reduce meat intake by 50%. Results The primary finding of the critical review was that significant reductions were recorded for primary CVD risk factors as a result of consuming a vegetarian diet. The results of Study 2 suggest that the enjoyment of meat and the family/friend influence has had the greatest impact on preventing a potential transition to vegetarianism. Vegetarian students reported lower levels in caloric intake, protein, total fat and carbohydrates with a greater intake of calcium, iron and fibre. Study 3 found that there was no significant effects of reducing meat intake on BMI or % Body Fat and that total plasma and LDL cholesterol and triacylglycerol were significantly reduced. No significant effect of the intervention was seen on HDL cholesterol. Conclusion The outcome of the combined studies suggests that a well-planned vegetarian diet can reduce the risk of developing cardiovascular disease risk factors and that with sustained support, a group of healthy individuals can reduce meat intake by a minimum of 50% without impacting body weight or composition or negatively effecting well-being.
Supervisor: Not available Sponsor: Not available
Qualification Name: Thesis (Ph.D.) Qualification Level: Doctoral
EThOS ID:  DOI: Not available