**4. Health benefits of dominant consumption of vegetable food**

### **4.1 Lipid parameters**

Epidemiological studies document that the consumption of animal fats that contain cholesterol and saturated fatty acids causes hypercholesterolemia, while unsaturated fatty acids (plant sources) have a cholesterol-lowering effect [61]. Also, consuming a high-fiber diet prevents the risk of cardiovascular disease [7]. The hypocholesterolemic effect of fiber is explained by the binding to bile acids and the increase in fecal sterol excretion. Fermentation of soluble fiber produces short chain fatty acids that inhibit cholesterol synthesis in the liver. Whole grains, legumes, fruits, vegetables and various types of nuts are very good sources of fiber [62]. The analysis of standardized and validated dietary questionnaires on the frequency of food consumption in our vegetarians versus non-vegetarians significantly reduced the daily intake of total fats, saturated fatty acids and cholesterol and on the other hand significantly increased daily intake of vegetable fats, unsaturated fatty acids, linoleic acid and α-linolenic acid. We have found that vegetarians consume significantly more fiber, whole grains, legumes, fruits, vegetables, nuts, vitamin E, vitamin C, β-carotene and selenium. The consequence of this diet is favorable values of markers of cardiovascular risk. Total cholesterol, LDL-cholesterol and triacylglycerol levels are significantly reduced in vegetarians versus non-vegetarians and the incidence of risk-related values is low (8.2% versus 43.3% total cholesterol; 2.5% versus 28.7% LDL-cholesterol; 10.8% versus 25.6% triacylglycerols). HDLcholesterol levels are significantly elevated in vegetarians.

#### **4.2 Non-lipid parameters**

C-reactive protein (high sensitivity, hsCRP), a marker of inflammation, can predict the risk of myocardial infarction, stroke, peripheral arterial disease, and sudden cardiac death in healthy subjects, as well as death and recurrent events in patients with acute or persistent coronary heart disease [63]. Prospective clinical studies demonstrate that atherosclerosis is not a simple disease caused only by lipid imbalance, but is an inflammatory process with highly specific cellular and molecular responses. HsCRP expresses additional prognostic value to cholesterol levels, Framingham risk score, metabolic syndrome, blood pressure with or without subclinical atherosclerosis. Vegetarians have significantly reduced hsCRP levels. No vegetarian was found to be associated with a higher risk versus 11.6%

**51**

*Health Effects of Plant Foods and the Possibility of Reducing Health Risk*

of non-vegetarians. Favorable values of the inflammatory marker in vegetarians are explained and proven by the consumption of fruits and vegetables, which are rich sources of salicylates and other anti-inflammatory components [64]. We also measured favorable values of another non-lipid marker of cardiovascular risk in vegetarians, namely values of insulin resistance. Complex carbohydrates with a low postprandial glycemic effect, called the glycemic index, and a high fiber content are absorbed slowly and thus have a beneficial effect on glucose, insulin, insulin resistance, and blood lipids [65]. The vegetarian group versus non-vegetarian group had an IR/HOMA/value significantly reduced and very low (0.97) with no incidence of risk values versus 7.9% in the non-vegetarian group. Compared to non-vegetarians, vegetarians consume significantly more wholegrain products, legumes, barley and oat products, as well as fruits and vegetables, which contain complex carbohydrates

Consumption of plant proteins can also reduce the risk of cardiovascular disease. Vegetable proteins versus hen egg reference protein or other animal proteins have a reduced content of some essential amino acids and an increased content of some non-essential amino acids [66]. Consumption of essential amino acids methionine and lysine is significantly reduced in vegetarians compared to the traditional diet, intake of non-essential amino acids arginine, glycine and serine is significantly higher, when evaluating questionnaires in both types of subjects with the same protein intake corresponding to OVD, consumption is significantly increased in vegetarians alanine. Essential amino acids are relatively more effective at releasing insulin, while non-essential amino acids arginine and pyruvate precursors are effective at secreting glucagon. Glucagon increases (and inhibits) c-AMP-dependent mechanisms that suppress fat and cholesterol synthesis enzymes and, conversely, increase LDL receptor activity in the liver [67]. The effect of a chronic increase in glucagon activity by regular, sufficient consumption of plant proteins means a reduction in de novo lipogenesis, a decrease in fat stores, a reduction in cholesterol and LDL-cholesterol synthesis, and a reduction in triacylglycerol synthesis [68]. These literature data suggest that the favorable lipid profile and low IR (HOMA) value in vegetarians may also be due to higher intake of the non-essential amino acids arginine, glycine, alanine and serine from plant protein consumption.

**4.4 Antioxidant vitamins; oxidative damage products of lipids, proteins, DNA**

Oxidative stress can lead to cell dysfunction and eventually cell death. It is defined as an imbalance between pro-oxidants or free radicals on the one hand and antioxidant systems on the other. The harmful effects of oxygen occur through the production of free radicals that are toxic to cells (superoxide anion, hydroxyl radical, peroxyl radical, hydrogen peroxide, hydroperoxides and peroxynitrite anion) [69]. Subjects with a dominant consumption of plant foods have significantly increased plasma concentrations of antioxidant vitamins C, E, β-carotene, values for lipids standardized required E as well as the value of the ratio of large C and E and these average values of antioxidants are above the threshold. The incidence of protective (above-threshold) values is high in vegetarians - 92% versus 42% for vitamin C, 67% versus 33% for vitamin E, 100% versus 79% for vitamin C/vitamin E, 87% versus 50% for vitamin E /cholesterol, 96% versus 62% for vitamin E/triacylglycerols and 67% versus 17% for β-carotene. The results document the better antioxidant status of vegetarians as a consequence of regular and sufficient consumption of protective food and are consistent with the results of other authors [70]. Due to more effective

*DOI: http://dx.doi.org/10.5772/intechopen.94096*

and fiber.

**4.3 Vegetable proteins**

### *Health Effects of Plant Foods and the Possibility of Reducing Health Risk DOI: http://dx.doi.org/10.5772/intechopen.94096*

of non-vegetarians. Favorable values of the inflammatory marker in vegetarians are explained and proven by the consumption of fruits and vegetables, which are rich sources of salicylates and other anti-inflammatory components [64]. We also measured favorable values of another non-lipid marker of cardiovascular risk in vegetarians, namely values of insulin resistance. Complex carbohydrates with a low postprandial glycemic effect, called the glycemic index, and a high fiber content are absorbed slowly and thus have a beneficial effect on glucose, insulin, insulin resistance, and blood lipids [65]. The vegetarian group versus non-vegetarian group had an IR/HOMA/value significantly reduced and very low (0.97) with no incidence of risk values versus 7.9% in the non-vegetarian group. Compared to non-vegetarians, vegetarians consume significantly more wholegrain products, legumes, barley and oat products, as well as fruits and vegetables, which contain complex carbohydrates and fiber.
