Vegetarian Diet Decreases Mortality Rates, Finds Study

veggieThose who follow a vegetarian or vegan diet have a decreased risk of dying from causes such as diabetes, cardiovascular disease and kidney failure, according to a large analysis published by the U.S. National Institute of Health and funded by the National Cancer Institute.

For the analysis, a research team at Loma Linda University explored the connections between dietary patterns and death rates in men and women following the Seventh-day Adventist religion, studying over 73,000 people ages 25 and older.

Participants were categorized into dietary groups based on their reported food intake during the previous year. 29% reported being lacto-ovo vegetarians (eating eggs and/or dairy, but red meat, fish or poultry less than once per month), 10% were pesco-vegetarians (eating fish, milk and eggs), 8% were entirely vegan, and 5% were “semi-vegetarians” (eating fish, red meat or poultry less than once per week, but more than once per month).

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Study: Plant Protein Lowers Risk of Death in Those With Kidney Disease

Tofu is an excellent source of plant protein,

Tofu is an excellent source of plant protein,

A new study published in the American Journal of Kidney Diseases has found that when those with chronic kidney disease increase their intake of plant protein, they significantly decrease their risk of death.

For the study, researchers analyzed data from nearly 15,000 people who participated in the National Health and Nutrition Examination Survey III. Of the 14,866 participants, 1,065 were determined as having chronic kidney disease.

After looking at the data, researchers noticed a strong correlation between an increased intake in plant protein, and a decreased likelihood of death over the study’s average follow-up period of 8.6 years.

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