Vegetarian diet again shown to lower all-cause risk of death, especially in men

Tuesday, June 18, 2013 by: John Phillip
Tags: vegetarian diet, cancer risk, disease prevention

(NaturalNews) Extensive research over the past decade continues to show a distinct risk reduction for those following a predominately vegetarian-style diet. In prior research works, scientists have documented the effect of eating a vegetarian diet with a significant reduction in the risk of developing many chronic diseases including hypertension, metabolic syndrome, diabetes and ischemic heart disease. When polled, only 5 percent of those responding indicate that they currently follow vegetarian or Mediterranean-style dietary guidelines.

A research team from the University of California at Loma Linda, reporting the results of a study in the journal, JAMA Internal Medicine, has found that in a new study of more than 70,000 people, vegetarian diets are shown to lower death rates when compared to meat-eaters. The lead study author, Dr. Michael Orlich commented "I think this adds to the evidence showing the possible beneficial effect of vegetarian diets in the prevention of chronic diseases and the improvement of longevity."

Limiting dietary meat sources lowers the risk of developing heart disease and cancer

The study examined all-cause and cause-specific mortality in a group of 73,308 men and women Seventh-day Adventists. The team reviewed participant diets using a questionnaire that categorized study participants into five groups: Nonvegetarian, semi-vegetarian, pesco-vegetarian (includes seafood), lacto-ovo-vegetarian (includes dairy and egg products) and vegan (excludes all animal products). Researchers noted that vegetarians tend to be older, more educated and likely to be married. Further, this group tends to be thinner, drink less alcohol, smoke less and exercise more.

Over the study period of six years, 2,570 participants died. When the data was parsed, seven out of every 1,000 non-vegetarians died each year compared to five vegetarians per 1,000 participants. That amounted to a 12 percent lower chance of dying for vegetarians during the study period. The results were more pronounced in male subjects than in women, as vegetarian men had lower reductions in heart disease mortality and death from heart disease. Women however did not have any significant risk reductions in these categories.

Team leaders concluded "Although nutrition authorities may disagree about the optimal balance of macronutrients in an ideal diet, virtually all agree that diets should limit added sugars and sugary drinks, refined grains, and large amounts of saturated and trans fats." The debate regarding the importance of meat consumption will continue, as some nutritionists argue that small amounts of meat are necessary for optimal health as they cite our Paleolithic dietary roots. A number of studies highlight the avoidance of processed meats and high temperature cooking methods to avoid heart disease and cancer risk. There can be little doubt that limiting meat, especially red meat, while substituting vegetables, nuts, seeds and legumes provides the basis for disease prevention and longevity.

Sources for this article include:

http://archinte.jamanetwork.com/article.aspx?articleid=1691919

http://www.medicalnewstoday.com/releases/261511.php

http://www.sciencedaily.com/releases/2013/06/130603164147.htm

About the author:
John Phillip is a Certified Nutritional Consultant and Health Researcher and Author who writes regularly on the cutting edge use of diet, lifestyle modifications and targeted supplementation to enhance and improve the quality and length of life. John is the author of 'Your Healthy Weight Loss Plan', a comprehensive EBook explaining how to use Diet, Exercise, Mind and Targeted Supplementation to achieve your weight loss goal. Visit My Optimal Health Resource to continue reading the latest health news updates, and to download your copy of 'Your Healthy Weight Loss Plan'.