In a meta analysis, in collaboration with George Washington University and Keio University, Japan, the Physicians Committee for Responsible Medicine explored this further.
Overviewing 49 studies, a comparison of cholesterol levels in those who followed a plant-based diet and an omnivorous diet were made.
The results found that a low-fat, plant-based diet “typically reduced LDL levels by about 15 to 30 percent”.
Research from the University of Toronto found that incorporating “special cholesterol-lowering foods” in a plant-based diet resulted in a reduction in LDL cholesterol by nearly 30 percent in just four weeks.