**4.3 Vegetable proteins**

*Veganism - a Fashion Trend or Food as a Medicine*

(21–30 years) generation of probands.

have a positive effect on health in old age.

**4.1 Lipid parameters**

**4.2 Non-lipid parameters**

the presence of potentially mutagenic substances, especially in non-vegetarians. The percentage of the population in the age category 51–60 was relatively balanced in both groups, but at the same time almost half lower compared to the young

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

cholesterol levels are significantly elevated in vegetarians.

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). HDL-

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%

Diet is one of the important indicators affecting the composition of the intestinal microflora. It is important to monitor and at the same time modulate the composition of food intake in the prevention or treatment of certain diseases. From our results of intestinal microflora values, it is clear that a randomly selected population consumes a varied diet, i. the intake of animal food is supplemented by a plantbased diet. The result of such a diet is a balanced intestinal microflora. Under certain circumstances and on the basis of certain measured parameters, it can be assessed that the conventional diet is "more advantageous" than a predominantly plant-based diet. Increased intake of beneficial bacteria in the form of probiotic products could

**50**

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.
