ABSTRACT
The study tested the effects of a vegan diet on cardiometabolic outcomes and quality of life among healthcare employees during the COVID-19 pandemic. Overweight hospital employees were enrolled and randomly assigned (in a 1:1 ratio) to an intervention group, which was asked to follow a low-fat vegan diet, or a control group, asked to make no diet changes. However, due to COVID-19 disruptions, all participants remained on their usual diets from March to June (12 weeks), creating a de facto control period, and all (n = 12) started the vegan diet with online classes in June, which continued for 12 weeks. Nine participants completed all final assessments. A crossover ANOVA was used for statistical analysis of differences in cardiovascular health during the control period and during the intervention. Despite the ongoing crisis, body weight decreased (treatment effect -5.7 kg [95% CI -9.7 to -1.7]; P = .01); fasting plasma glucose decreased (-11.4 mg/dL [95% CI -18.8 to -4.1]; P = .007); total and LDL-cholesterol decreased (-30.7 mg/dL [95% CI -53.8 to -7.5]; P = .02; and -24.6 mg/dL [-44.8 to -4.3]; P = .02, respectively); diastolic blood pressure decreased (-8.5 mm Hg [95% CI -16.3 to -.7]; P = .03); and quality of life increased (P = .005) during the intervention period, compared with the control period. A vegan diet improved cardiometabolic outcomes and quality of life in healthcare workers at the height of the COVID-19 pandemic.