This study by Physicians Committee for Responsible Medicine assessed the effects of a vegan diet nutrition program in a corporate setting. Individuals who were overweight or had type 2 diabetes were recruited from 10 GEICO locations across the U.S. Employees at five of the locations were asked to follow a low-fat vegan diet and attend weekly group meetings for 18 weeks, while those at the other five locations continued their usual diets. The results showed that compared to individuals in the control group, intervention group participants reduced their reported intake of total fat, saturated fat, and cholesterol, and increased their intake of a variety of protective nutrients (except for calcium).

[Abstract excerpted from original source.]

“BACKGROUND/OBJECTIVES: To assess the effects on macro- and micronutrient intake of a nutrition intervention program in corporate settings across the United States.

SUBJECTS/METHODS: Two hundred and ninety-two individuals who were overweight or had type 2 diabetes were recruited from 10 sites of a US insurance company. Two hundred and seventy-one participants completed baseline diet recalls, and 183 participants completed dietary recalls at 18 weeks. Sites were randomly assigned to an intervention group (five sites) or to a control group (five sites) for 18 weeks. At intervention sites, participants were asked to follow a low-fat vegan diet and attend weekly group meetings. At control sites, participants continued their usual diets. At baseline and 18 weeks, participants completed 2-day diet recalls. Between-group differences in changes in nutrient intake were assessed using an analysis of covariance.

RESULTS: Compared with those in the control group, intervention-group participants significantly reduced the reported intake of total fat (P=0.02), saturated (P=0.006) and monounsaturated fats (P=0.01), cholesterol (P=0.009), protein (P=0.03) and calcium (P=0.02), and increased the intake of carbohydrate (P=0.006), fiber (P=0.002), β-carotene (P=0.01), vitamin C (P=0.003), magnesium (P=0.04) and potassium (P=0.002).

CONCLUSIONS: An 18-week intervention program in a corporate setting reduces intake of total fat, saturated fat and cholesterol and increases the intake of protective nutrients, particularly fiber, β-carotene, vitamin C, magnesium and potassium. The reduction in calcium intake indicates the need for planning for this nutrient.”