(Food-Beverage-News.Com, July 07, 2013 ) San Francisco, CA -- According to new research published in JAMA Internal Medicine recently, removing meat from a diet may reduce the risk of a premature death. The study was conducted at the Loma Linda University in Loma Linda, California. Program director of the preventative medicine residency and lead author of the study, 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.” Previous studies have linked vegetarian diets to lower risk for chronic diseases such as metabolic syndrome, ischemic heart disease, diabetes and hypertension, the authors noted.
The study group consisted of 73,308 Seventh-day Adventists from the United States and Canada. The research took place over a six year period and involved breaking down the group into five sections: vegan (excludes all animal products), non vegetarian (meat-eaters), semivegetarian, lacto-ovo-vegetarian (includes dairy and egg products) and pesco-vegetarian (includes fish and seafood). Fifteen percent of the group occasionally ate meat, including fish; twenty-nine percent were lacto-ovo-vegetarians and eight percent of participants were vegans.
In total, 2,570 people died during the six-year period. Five or six vegetarians per 1,000 participants died each year compared to seven out of every 1,000 non-vegetarians. This results in a twelve percent lower chance of dying during the study period for vegetarians. The outcomes were more prominent in male participants than in women. Vegetarian men had fewer instances of heart disease mortality and death by ischemic heart disease (reduced blood flow to the heart) when compared to non-vegetarian men. However, Women did not show any noteworthy risk reduction in this grouping.
Dr. Robert B. Baron, at the University of California San Francisco, warns that people choose to be vegetarians for other reasons than health benefits. "First and foremost, dietary advice needs to be given to patients based on their own dietary history and preferences, their motivation to change their diet, and their clinical circumstances," Baron wrote in an editorial on the publication. "Although nutrition authorities may disagree about the optimal balance of macronutrients in an ideal diet, and the amount of meat and other specific foods that should be ingested, virtually all agree that diets should limit added sugars and sugary drinks, refined grains, and large amounts of saturated and trans fats.”
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