A recent review suggests that vegetarian and lacto-ovo-vegetarian diets are associated with reductions in TCand LDL-C of about 10–15 %, vegan diets of approximately15–25 % and combination diets (vegetarian with addedfibre, soya and nuts) of approximately 20–35 %(21), sug-gesting that the lipid-lowering effects of vegetarian dietsis dependent on the actual portfolio of dietary componentsconsumed.