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American Journal of Clinical Nutrition, Vol 21, 853-862, Copyright © 1968 by The American Society for Clinical Nutrition, Inc.

Diet and Serum Cholesterol Levels

A Comparison between Vegetarians and Nonvegetarians in a Seventh-day Adventist Group

RAYMOND O. WEST M.D., M.P.H. and OLIVE B. HAYES M.P.H.

The serum cholesterol levels of 233 nonvegetarians were compared with those of 233 vegetarians who had been matched for place of residence, sex, age, marital status, height, weight, and occupation.

The difference between the serum cholesterol levels of the two groups was statistically significant (P < 0.01). Several degrees of nonvegetarianism were noted, and evidence was clear that as the degree of nonvegetarianism increased, the levels of serum cholesterol increased (Table ii). Evaluation of the nutrient intake of the nonvegetarians who ate meat, fish, and fowl frequently indicated a significantly higher intake of total fat, saturated fatty acids, proteins, and cholesterol than that reported by the vegetarians and the nonvegetarians who consumed meat, fish, and fowl infrequently (Table v). The food sources contributing to these differences in nutrient intake were discussed.

The comparatively low serum cholesterol levels, which can be found in certain diet groups within the United States population, offer an unusual opportunity for further study of the relationship of diet, serum lipids, and coronary heart disease.




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