Features vegetarian food
An analysis of the results of the 5 largest studies comparing mortality among more than 76,000 vegetarians and non-vegetarians with similar lifestyles showed that mortality among vegetarians from coronary heart disease who had followed their diet for more than 5 years was 24% lower than that of non-vegetarians vegetarians.
Blood pressure in vegans is much lower than in non-vegetarians, among them hypertension is less common, which in about half of the cases is explained by the difference in body weight.
According to a study of more than 63.5 thousand people in the framework of EPIC-Oxford, it was found that among vegetarians, the incidence of all types of cancer, with the exception of colon cancer, is less common.
Vegan and vegetarian diets reduce the risk of type 2 diabetes by almost half compared to a non-vegetarian diet. A 1999 study by the Committee of Physicians for Responsible Medicine in 1999 found that a vegan diet with whole vegetation, low in fat, contributes to more weight loss and lower blood sugar than non-vegetarian. A larger study in terms of number of participants and duration of the same research group from 2004-2005 revealed that a vegan diet with whole vegetation, low in fat content, is as, if not more effective in treating diabetes, as recommended by the American Diabetes Association. A low-calorie vegetarian diet has significantly increased insulin sensitivity compared to a regular diabetic diet. A vegetarian diet is associated with a significantly lower risk of metabolic syndrome, a combination of disorders leading to the development of diabetes and cardiovascular disease.
Cataracts are 30% less common among non-strict vegetarians and 40% less common among vegans than people who consume more than 100 grams of meat per day. Vegetarians have a 3% less frequent incidence of diverticulosis.
A vegetarian diet helps lower elevated levels of phosphorus in the blood and urine of people with chronic kidney disease. It was revealed that animal protein, in contrast to vegetable protein, negatively affects the concentration of phosphorus in the body. In addition, vegetarians are 60% less likely to have two PCS and IS sulfates, which are thought to be toxic and cause problems in kidney patients.
The protein norm per day is 0.8 g per 1 kg of body weight. That is, a person weighing 80 kilograms needs to consume about 64 grams of protein per day. Plant products provide a sufficient amount of complete protein to the extent that they are diverse and cover the human energy needs. Although protein in various types of vegetation can be inferior, the combination of various types of plant foods during the day resolves this situation, providing the body with a complete protein. However, some types of vegetable protein, in particular, isolated soy protein, are not inferior in quality to the reference one. The need for protein by non-strict vegetarians is also covered by milk and its products and / or eggs. A well-designed vegetarian, including strictly vegetarian, diet can satisfy protein needs even among athletes.
An analysis of the results of the 5 largest studies comparing mortality among more than 76,000 vegetarians and non-vegetarians with similar lifestyles showed that mortality among vegetarians from coronary heart disease who had followed their diet for more than 5 years was 24% lower than that of non-vegetarians vegetarians.
Blood pressure in vegans is much lower than in non-vegetarians, among them hypertension is less common, which in about half of the cases is explained by the difference in body weight.
According to a study of more than 63.5 thousand people in the framework of EPIC-Oxford, it was found that among vegetarians, the incidence of all types of cancer, with the exception of colon cancer, is less common.
Vegan and vegetarian diets reduce the risk of type 2 diabetes by almost half compared to a non-vegetarian diet. A 1999 study by the Committee of Physicians for Responsible Medicine in 1999 found that a vegan diet with whole vegetation, low in fat, contributes to more weight loss and lower blood sugar than non-vegetarian. A larger study in terms of number of participants and duration of the same research group from 2004-2005 revealed that a vegan diet with whole vegetation, low in fat content, is as, if not more effective in treating diabetes, as recommended by the American Diabetes Association. A low-calorie vegetarian diet has significantly increased insulin sensitivity compared to a regular diabetic diet. A vegetarian diet is associated with a significantly lower risk of metabolic syndrome, a combination of disorders leading to the development of diabetes and cardiovascular disease.
