In the original article, there was a mistake in Table 2 as published. The waist circumference results were provided in cm and should in fact be in inches. The corrected Table 2 appears below.
Table 2
| Adjusted for age, sex, and education | |||
|---|---|---|---|
| Mean | Difference (95% CI) | p-value | |
| BODY MASS INDEX (kg/m2) | |||
| Non-vega | 27.9 | 3.3 (1.0, 5.7) | 0.006 |
| Veg | 24.5 | ||
| WAIST CIRCUMFERENCE (in) | |||
| Non-veg | 37.5 | 2.8 (0.6, 4.9) | 0.01 |
| Veg | 34.8 | ||
| FAT MASS (kg) | |||
| Non-veg | 23.9 | 5.5 (1.6, 9.5) | 0.007 |
| Veg | 18.3 | ||
| PERCENT BODY FAT | |||
| Non-veg | 32.0 | 3.6 (0.5, 6.7) | 0.025 |
| Veg | 28.4 | ||
| PULSE RATE | |||
| Non-veg | 67.5 | 2.8 (−2.4, 8.1) | 0.28 |
| Veg | 64.6 | ||
| SYSTOLIC BLOOD PRESSURE | |||
| Non-veg | 117.6 | −3.0 (−11.1, 5.1) | 0.46 |
| Veg | 120.6 | ||
| DIASTOLIC BLOOD PRESSURE | |||
| Non-veg | 77.1 | 1.1 (−3.6, 5.9) | 0.64 |
| Veg | 75.9 | ||
Comparison of obesity measures, body composition, pulse, and blood pressure in vegetarians and non-vegetarians in the AMEN Study.
Non-veg, non-vegetarian; Veg, vegetarian (combining vegan, lacto-ovo, and pesco-vegetarian).
Additionally, throughout the article the waist circumference was listed in centimeters and should in fact be in inches.
Corrections have therefore been made to the following section:
The Abstract, paragraph four:
“Results: Vegetarian diet patterns (Vegan, Lacto-ovo vegetarian, Pesco-vegetarian) were associated with significantly lower BMI (24.5 kg/m2 vs. 27.9 kg/m2, p = 0.006), waist circumference (34.8 in vs. 37.5 in, p = 0.01), and fat mass (18.3 kg vs. 23.9 kg, p = 0.007), as compared to non-vegetarians. Adiposity was positively associated with pro-inflammatory cytokines (Interleukin-6) in this sample, but adjusting for this effect did not alter the associations with vegetarian diet.”
The Results, subsection Vegetarian Diet and Adiposity:
“In linear regression models (Table 2), we tested the association between measures of adiposity (BMI, waist circumference (WC), fat mass, and percent body fat) as outcomes and vegetarian diet status as a main exposure. We found that BMI was lower among the vegetarians than the non-vegetarians (24.5 kg/m2 vs. 27.9 kg/m2, p = 0.006) after adjusting for age, sex, and education. Vegetarians also had significantly lower waist circumference (34.8 in vs. 37.5 in), fat mass (18.3 kg vs. 23.9 kg), and percent body fat (28.4% vs. 32%) as compared to non-vegetarians. Pulse rate, systolic and diastolic blood pressure values among vegetarians were not significantly different from those of non-vegetarians.”
The Discussion, paragraph one:
“In the AMEN study, we found that in a sample of Seventh-day Adventist Hispanic/Latino adults, those following a vegetarian dietary pattern had a BMI that was lower (24.5 kg/m2 vs. 27.9 kg/m2, p = 0.006) and within federally-recommended limits as compared to non-vegetarians. These findings were confirmed by similar decreases in other measures of adiposity [fat mass (18.3 kg vs. 23.9 kg), and percent body fat (28.4% vs. 32%)] and abdominal adiposity [waist circumference (34.8 in vs. 37.5 in)].”
The authors apologize for these errors and state that they do not change the scientific conclusions of the article in any way. The original article has been updated.
Summary
Keywords
Hispanic/Latino, plant-based diet, vegetarian, obesity, Seventh-day Adventist
Citation
Singh PN, Jaceldo-Siegl K, Shih W, Collado N, Le LT, Silguero K, Estevez D, Jordan M, Flores H, Hayes-Bautista DE and McCarthy WJ (2019) Corrigendum: Plant-Based Diets Are Associated With Lower Adiposity Levels Among Hispanic/Latino Adults in the Adventist Multi-Ethnic Nutrition (AMEN) Study. Front. Nutr. 6:88. doi: 10.3389/fnut.2019.00088
Received
15 April 2019
Accepted
24 May 2019
Published
12 June 2019
Approved by
Frontiers Editorial Office, Frontiers Media SA, Switzerland
Volume
6 - 2019
Updates
Copyright
© 2019 Singh, Jaceldo-Siegl, Shih, Collado, Le, Silguero, Estevez, Jordan, Flores, Hayes-Bautista and McCarthy.
This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
*Correspondence: Pramil N. Singh psingh@llu.edu
This article was submitted to Clinical Nutrition, a section of the journal Frontiers in Nutrition
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