According to a new study vegans “tend to be thinner, have lower serum cholesterol, and lower blood pressure, reducing their risk of heart disease.”
The study, titled simply “Health effects of vegan diets”, was published in the most recent issue of The American Journal of Clinical Nutrition.
“Recently, vegetarian diets have experienced an increase in popularity”, states the study. “A vegetarian diet is associated with many health benefits because of its higher content of fiber, folic acid, vitamins C and E, potassium, magnesium, and many phytochemicals and a fat content that is more unsaturated.”
However, “Compared with other vegetarian diets, vegan diets tend to contain less saturated fat and cholesterol and more dietary fiber.” This and other factors, led to the study determining that “Vegans tend to be thinner, have lower serum cholesterol, and lower blood pressure, reducing their risk of heart disease.”
Researchers note that “However, eliminating all animal products from the diet increases the risk of certain nutritional deficiencies. Micronutrients of special concern for the vegan include vitamins B-12 and D, calcium, and long-chain n-3 (omega-3) fatty acids. Unless vegans regularly consume foods that are fortified with these nutrients, appropriate supplements should be consumed.”
Thankfully, many items vegans eat on a daily basis – such as nondairy milks, tofu, cereals, etc., are often fortified with these same nutrients.
The full abstract and text of this study, along with a full list of researchers involved, can be found by clicking here.