Studies support the relationship between a vegetarian diet and the
reduction in incidence of obesity, coronary artery disease,
hypertension, diabetes mellitus, and some forms of cancer. In
considering this information, it is important to keep in mind the
relationship of other variables such as genetics, fitness levels,
cigarette smoking and alcohol and caffeine consumption with these
chronic degenerative diseases.
Obesity: Vegetarians consume less fat and are therefore, on average,
leaner and have lower body mass indexes than non-vegetarians. Body mass
index (BMI) does not measure body fat percentage, but rather is the
relationship between a person's height and weight. BMI is becoming the
preferred instrument for measuring obesity.
Coronary artery disease: Vegetarians, particularly vegans, consume
less saturated fat, cholesterol and animal protein than
non-vegetarians. Vegetarian diets are often higher in antioxidants such
as Vitamins C and E. As well, vegetarians often consume more soluble
fiber, as found in many fruits and vegetables.
Hypertension: Obesity is considered a risk factor in the development
of hypertension, or high blood pressure. Because vegetarians tend to be
slimmer than non-vegetarians, and because they tend to smoke less,
drink less alcohol and exercise more than non-vegetarians, they are
less likely to suffer from hypertension. Vegetarian diets are often
higher in fiber, which has also been associated with a decreased risk
of hypertension.
Diabetes mellitus: Again, obesity is a risk factor in the development
of diabetes mellitus, particularly Type 2, or late-onset diabetes. In
fact, many non-insulin dependent diabetics use a well-balanced
vegetarian diet, as it improves glucose tolerance and helps control
blood sugar levels.
Cancer: Population studies indicate that countries with large vegan
and vegetarian populations tend to have lower cancer rates. High animal
protein intake has been correlated with several types of cancer, and
some studies have conversely shown vegetables and fruit to have a
protective effect against the major cancers.
Many meat products are known to contain antibiotics, sulfa drugs,
hormones and other chemicals, including PCBs. As well, the recent rise
in BSE (bovine spongiform encephalopathy), a fatal degenerative disease
of the brain, has been linked to eating cattle infected with the
microorganism.