A study of 44,500 people in England and Scotland
showed vegetarians were 32% less likely to die or need hospital treatment as a
result of heart disease.
Differences in cholesterol levels, blood
pressure and body weight are thought to be behind the health boost.
Heart disease is a major blight in Western
countries. It kills 94,000 people in the UK each year, more than any other
disease, and 2.6 million people live with the condition.
The heart's own blood supply becomes blocked up
by fatty deposits in the arteries that nourish the heart muscle. It can cause
angina or even lead to a heart attack if the blood vessels become completely
blocked.
Scientists at the University of Oxford analysed
data from 15,100 vegetarians and 29,400 people who ate meat and fish.
Over the course of 11 years, 169 people in the
study died from heart disease and 1,066 needed hospital treatment - and they
were more likely to have been meat and fish eaters than vegetarians.
Choosing
the veggie option on the menu is not a shortcut to a healthy heartTracy Parker,
British Heart Foundation
Dr. Francesca Crowe said: "The main message
is that diet is an important determinant of heart health.
"I'm not advocating that everyone eats a
vegetarian diet. The diets are quite different. Vegetarians probably have a
lower intake of saturated fat so it makes senses there is a lower risk of heart
disease."
The results showed the vegetarians had lower
blood pressure, lower levels of "bad" cholesterol and were more
likely to have a healthy weight.
Tracy Parker, from the British Heart Foundation,
said: "This research reminds us that we should try to eat a balanced and
varied diet - whether this includes meat or not.
"But remember, choosing the veggie option
on the menu is not a shortcut to a healthy heart. After all, there are still
plenty of foods suitable for vegetarians that are high in saturated fat and
salt.
"If you're thinking of switching to a
vegetarian diet, make sure you plan your meals carefully so that you replace
any lost vitamins and minerals, such as iron, that you would normally get from
meat."
The conclusions I leave to you.
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