The effect of eliminating all animal (meat and fish) products except eggs and milk products from the current Spanish-Mediterranean diet was studied in 14 healthy subjects. This dietary manipulation decreased saturated and monounsaturated fat, protein, and cholesterol intakes. During the 2-month intervention period, a decrease in total plasma cholesterol concentrations (4.53 ± 0.13 vs. 4.29 ± 0.13 mmol/l, p < 0.05) was observed, mostly as a result of decreased high-density lipoprotein cholesterol levels (1.66 ± 0.08 vs. 1.47 ± 0.08 mmol/l, p < 0.05). The decrease in low-density lipoprotein cholesterol levels (2.51 ± 0.15 vs. 2.43 ± 0.13 mmol/l) did not reach statistical significance. Nevertheless, there was a significant association between the decrease in cholesterol intake and the decrease in low-density lipoprotein cholesterol levels (r = 0.719, p < 0.01). The decrease in protein intake was also correlated with the decrease in total cholesterol levels (r = 0.629, p < 0.05). Body weight and lean body mass were not modified during the study. Maximal aerobic power and maximal oxygen consumption were not significantly affected by the diet manipulation. In conclusion: a 2-month change from the current Spanish-Mediterranean diet to an ovolactovegetarian diet in young healthy persons decreases total plasma cholesterol levels, but mainly due to a decrease in high-density lipoprotein cholesterol levels.

Keywords:
Mediterranean diet, Vegetarian diet, Plasma lipids, Physical exercise
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© 1996 S. Karger AG, Basel
1996
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