Vegetarians decrease risk of heart disease by 32%.



A new cohort study published in The American Journal of Clinical Nutrition, evaluated the relationship between diet and heart health. In the study, 15,100 vegetarians and 29,400 people who consumed fish and meat were followed over a period of almost 12 years. Compared to non-vegetarians, vegetarians were found to have a 32% lower risk of ischemic heart disease.  In addition, vegetarians had a lower systolic blood pressure, lower BMI, and lower levels of non-HDL cholesterol concentration compared to non-vegetarians. What lifestyle modifications do you recommend in your practice? For more information, please visit the abstract in the American Journal of Clinical Nutrition. “Image courtesy of [Grant Coochrane]/”





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