Influence of Vegetarian and Nonvegetarian Diets on hs-CRP Levels, Lipid Profiles, and Cardiovascular Health in Adults

The study aims to explore the impact of vegetarian and non-vegetarian diets on high-sensitivity C-reactive protein (hsCRP) levels and lipid profiles to understand how different dietary patterns contribute to heart health and inflammation.

To assess the effects of long-term vegetarian and non-vegetarian diets on hsCRP levels and lipid profile markers, including total cholesterol, low-density lipoprotein (LDL), high-density lipoprotein (HDL), and triglyceride levels, in order to determine their potential role in reducing cardiovascular disease risk.

This research was conducted at the Department of Biochemistry, Maharashtra, India. A total of 70 participants aged between 25 and 45 years were included, with an equal distribution of vegetarians and non-vegetarians. Participants followed their designated diet for a period of seven years. Fasting blood samples were collected and analyzed using highly sensitive enzyme-linked immunosorbent assay (ELISA) tests and automated laboratory equipment to measure hsCRP and lipid profile levels.

The study found that vegetarian participants exhibited significantly lower hsCRP levels (1.2 ± 0.4 mg/L) compared to non-vegetarians (2.8 ± 0.6 mg/L). Additionally, vegetarians had more favorable lipid profiles, characterized by lower total cholesterol, LDL, and triglyceride levels, as well as higher HDL levels. These findings suggest that vegetarian diets contribute to reduced inflammation and enhanced heart health by improving lipid markers.