By modifying an Atkins-diet to use mostly plant-based proteins, scientists say they were able to develop an eating regimen that could benefit those looking to improve their heart health.

Canadian researchers wanted to limit the growth of "bad" cholesterol sometimes found in those using Atkins diets, and replaced meats and dairy products with protein found in gluten, soy, nuts and vegetable oils.

Participants in the study were evenly divided with one group eating the low-carbohydrate vegetarian diet, and another on a higher carbohydrate, non-animal protein eating plan.

Over the span of a month, both groups reported weight loss of almost 9 pounds, but scientists say that cholesterol levels using all measures were more profound in the low-carbohydrate group, and that blood pressure levels were slightly lower compared to those who were eating more carbohydrates.

"A plant-based low-carbohydrate diet high in vegetable proteins and oils may be an effective option in treating those with dyslipidemia for whom both weight loss and lower LDL-C concentrations are treatment goals," said Dr David J.A. Jenkins and his colleagues.