Comparative Assessment of Vegetarian and Non-Vegetarian Diets with Physical Fitness on Body Composition and Lipid Profiles among Students at School of Medicine, College of Health Sciences, Addis Ababa University

Abstract

Background: Overweight and obesity are significant health problems all over the world in all ages. Objective: To compare the effect of vegetarian and non-vegetarian diets with physical fitness on body composition and lipid profiles of students at Addis Ababa University, College of Health Sciences. Methodology: A comparative cross-sectional study design was carried out on 75 study participants (males= 41 and females=34) with age range of 19-29: mean 24.6 ± 7.23 years. The data were collected twice after participants consumed vegetarian (V) and non-vegetarian (NV) diets for 7-weeks each. After each dietary habit, a structured questionnaire was used to obtain socio-demographic, dietary habits and general health of the participants. Following this, anthropometric measurements were taken. Percentage of body fat (%BF) was determined using skinfold caliper at: abdomen, suprailiac region and triceps. VO2 max (maximum oxygen uptake) was estimated by Queen’s College Step Test (QCT). Results: Compared to a non-vegetarian diet, a vegetarian diet consumption was significantly associated with lower body weight, BMI, %BF, and FM (fat mass) (P<0.05). However, height, waist/hip ratio, blood pressure, and fat-free mass did not significantly differ between the two diet groups. As compared to non-vegetarian diet, vegetarian diet had significantly higher HDL-C and lower TC and TC/HDL-C values. VO2 max was significantly higher in males than in females (P<0.05) in both dietary patterns. Conclusion: The use of vegetarian diet for at least 7-weeks was associated with optimal body composition and lipid profiles when compared to non-vegetarian diet consumption in healthy individuals.