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The American Dietetic Association and Dietitians of Canada have stated that at all stages of life, a properly planned vegetarian diet is "healthful, nutritionally adequate, and provides health benefits in the prevention and treatment of certain diseases". Large-scale studies have shown that mortality from ischaemic heart disease was 30% lower among vegetarian men and 20% lower among vegetarian women than in non-vegetarians.[25][26][27] Necessary nutrients, proteins, and amino acids for the body's sustenance can be found in vegetables, grains, nuts, soymilk, eggs and dairy.[28] Vegetarian diets offer lower levels of saturated fat, cholesterol and animal protein, and higher levels of carbohydrates, fibre, magnesium, potassium, folate, and antioxidants such as vitamins C and E and phytochemicals.[29]
Vegetarians tend to have lower body mass index,[30] lower levels of cholesterol, lower blood pressure, and less incidence of heart disease, hypertension, type 2 diabetes, renal disease, osteoporosis, dementias such as Alzheimer』s disease and other disorders.[31] Non-lean red meat, in particular, has been found to be directly associated with increased risk of cancers of the esophagus, liver, colon, and the lungs.[32] Other studies have shown no significant differences between vegetarians and non-vegetarians in mortality from cerebrovascular disease, stomach cancer, colorectal cancer, breast cancer, or prostate cancer, although the sample of vegetarians was small and included ex-smokers who had switched their diet within the last five years.[26] A 2010 study compared a group of vegetarian and meat-eating Seventh Day Adventists in which vegetarians scored lower on depression tests and had better mood profiles.[33]
The 2010 version of Dietary Guidelines for Americans, a report issued by the U.S. Department of Agriculture and the U.S. Department of Health and Human Services every five years states:
In prospective studies of adults, compared to non-vegetarian eating patterns, vegetarian-style eating patterns have been associated with improved health outcomes—lower levels of obesity, a reduced risk of cardiovascular disease, and lower total mortality. Several clinical trials have documented that vegetarian eating patterns lower blood pressure.
A 2011 study published in the Journal of Agricultural And Food Chemistry stated that Vegetarians tend to have a lower body weight, less incidence of high blood pressure and lower overall cholesterol but have an increased risk of cardiovascular disease.[34] On average, vegetarians consume a lower proportion of calories from fat (particularly saturated fatty acids); fewer overall calories; and more fiber, potassium, and vitamin C than do non-vegetarians. Vegetarians generally have a lower body mass index. These characteristics and other lifestyle factors associated with a vegetarian diet may contribute to the positive health outcomes that have been identified among vegetarians.
(http://en.wikipedia.org/wiki/Vegetarianism) |
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