Date of Award
8-12-2025
Document Type
Independent Study
Degree Name
Master of Science in Nursing (MSN)
Department
Nursing
Program Affiliation
Family Nurse Practitioner (FNP)
First Advisor
Dr. Jana Zwilling
Abstract
Background: The whole-food, plant-based (WFPB) diet includes whole grains, whole plants, unrefined sugars, beans, and legumes. The diet excludes meat, dairy, and added fats. The diet has been popularized by documentaries .The diet claims to lower total and LDL cholesterol to a safe level as both a primary and secondary mode of prevention.
Purpose: Review existing studies to see whether the WFPB diet will lower LDL cholesterol in adult males over a 14 day or more duration.
Methods: A scoping literature review was completed of the University of North Dakota’s library system for keyword combinations. The returned 102 studies were reviewed and reduced to 16 studies, 2 of which were meta-analyses, and 10 of which were WFPB studies versus the “American diet.”
Results: The methods, findings, and results of the 16 studies were synthesized. Findings of the 10 WFPB studies were a reduction in LDL cholesterol by approximately 20 mg/dL, or 0.2-0.4 mmol/L. The remaining studies imply that a diet low in oil, high in fiber, and plant-based reduces the overall LDL of patients.
Implications for practice: This scoping review suggests the hypothesis that the WFPB diet will lower LDL cholesterol in adult males is correct. Physicians, dieticians, and other healthcare practitioners should be educated to these benefits. Further studies with larger sample sizes and longer duration are needed.
Recommended Citation
Mueller, Joel Gregory, "Effect of Whole-Food Plant-Based Diet on LDL Cholesterol: A Scoping Literature Review" (2025). Nursing Capstones. 389.
https://commons.und.edu/nurs-capstones/389
Appendix B
Appendix C - Brochure WFPB.docx (1768 kB)
Appendix C