Vegetarian Diet Reduces Risk of Heart Disease
Vegetarians have a lower risk of heart disease, according to a new study in the March issue of American Journal of Clinical Nutrition. Researchers followed 44,561 men and women in England and Scotland and found that the vegetarians were 32 percent less likely to be hospitalized or die from heart disease, compared with those who ate meat products (red meat, poultry, and fish). The vegetarians were also slimmer and had lower total cholesterol and blood pressure.
These findings are consistent with other large population studies showing vegetarians have less incidence of and death from heart disease.
Crowe F, Appleby PN, Travis RC, Key TJ. Risk of hospitalization or death from ischemic heart disease among British vegetarians and nonvegetarians: results from the EPIC-Oxford cohort study. Am J of Clin Nutr. Published ahead of print January 30, 2013.
For information about nutrition and health, please visit www.pcrm.org/.
Breaking Medical News is a service of the Physicians Committee for Responsible Medicine,
5100 Wisconsin Avenue, N.W., Suite 400, Washington, DC 20016.
(Send your news to email@example.com, Foodconsumer.org is part of the Infoplus.com ™ news and information network)
- What temperature to Cook a Turkey - Safe Cooking
- How long to cook a turkey per pound
- Vitamin D supplements help diabetes mellitus type 1, type 2
- The GM Contamination Register: a review of recorded contamination incidents associated with genetically modified organisms (GMOs), 1997–2013
- New Report Criticizes Yogurt Industry