Eating vegetables instead of meat lowers heart risk

Andrea Gerlin reported in the Daily Herald Newspaper on March 4th that vegetarians were 32 percent less likely to be hospitalized or die from heart disease than people who ate meat and fish, scientists at England’s Oxford University reported. The researchers followed almost 45,000 adults, one-third of them vegetarians, for an average of 11½ years and accounted for factors such as their age, whether they smoked, alcohol consumption, physical activity, education and socio-economic background, according to the study published in the American Journal of Clinical Nutrition.

“Probably most of the difference is accounted for by the fact that the vegetarians had lower cholesterol and lower blood pressure,” Francesca Crowe, one of the authors of the study and a nutritional epidemiologist at Oxford, said in a telephone interview. “Diet is an important determinant of heart disease.” Read more