Why LDL and weight often shift on a vegan diet
Vegan eating removes dietary cholesterol and most saturated fat, the main dietary drivers of LDL cholesterol, while adding fiber and plant sterols that reduce cholesterol absorption. In controlled studies, group-average LDL tends to fall, though the size of the change varies widely with what replaces animal foods (whole grains and legumes behave very differently from refined vegan snacks).
Body weight often declines as well, partly because plant-forward meals tend to be lower in energy density and higher in fiber, which increases satiety. These are population-level tendencies observed in trials, not guaranteed individual outcomes.
Nutrients that need attention without animal foods
Vitamin B12 is not reliably present in plant foods, so a supplement or fortified foods are generally recommended for anyone eating fully plant-based; deficiency develops slowly and can cause irreversible neurological harm if ignored. Iron stores (ferritin) can drop because non-heme plant iron is absorbed less efficiently, and the long-chain omega-3 index (EPA and DHA) is typically lower without fish or algae-based sources.
This is general educational information, not medical advice. Anyone considering a fully plant-based diet should monitor these markers with a qualified clinician and individualize supplementation rather than assume diet alone covers every need.