It was just a few months ago that experts were declaring the end of meat. Earlier this year, consultancy firm AT Kearney predicted that by , animal products will have become so socially and environmentally unacceptable that most “meat” eaten across the globe will come in the form of plant-based or lab-grown substitutes. The anti-meat movement has certainly gained momentum in recent years, with vegetarians and vegans set to make up one quarter of the UK population by , according to analysis by Sainsbury’s. But a major study released this week just might put the brakes on the rapidly accelerating plant-based trend. According to Oxford University research, published in the British Medical Journal, vegetarians and vegans have a 20 per cent higher risk of stroke than those who regularly tuck into a plate of bacon and sausages. The authors of the study, which tracked almost 50, Britons for 18 years, said this might be because vegies did not have enough cholesterol in their blood. The finding flies in the face of much conventional wisdom, which says that vegetarianism is a healthy alternative to a carnivorous lifestyle. We are forever being hectored about the need – apparently for health and environmental reasons – to cut back on red meat altogether. But nutritionists say the increased risk of stroke is just one of the many health risks that any would-be vegetarian should be made aware of before they take the plunge. Helen Bond, a registered dietitian, says the large-scale Oxford study should be taken seriously, although she notes that the increased risk of 20 per cent is actually “quite small” once the sample size is taken into account it equates to three more cases of stroke per 1, people over 10 years. She says that those who cut out meat entirely don’t always understand the full health implications of their lifestyle choice: “I think people shouldn’t just embark on a vegan diet because it’s on trend, and they’re following some Instagram guru.
Vegetarian diets and weight reduction: a meta-analysis of randomized controlled trials. Elevated homocysteine has been considered a risk factor for CVD 73 and osteoporotic bone fractures Kathy W. The research, published in the British Medical Journal, looked at 48, people for up to 18 years. Yokoyama, Y. Nisha, A. One reason is that many people who follow a vegetarian diet tend to consume a high proportion of fresh, healthful, plant-based foods, which provide antioxidants and fiber. In studies of Seventh-day Adventists, vegetarians’ risk of developing diabetes was half that of nonvegetarians, even after taking BMI into account. Thank you for visiting nature.
Dr Frankie Phillips, from the British Dietetic Association, says not – because this was an observational study. A non-meat diet may also reduce the risk of metabolic syndrome, which includes obesity and type 2 diabetes. In addition, children may experience apathy and failure to thrive, and macrocytic anemia is a common feature at all ages. But there still aren’t enough data to say exactly how a vegetarian diet influences long-term health. How prevalent is vitamin B12 deficiency among vegetarians? Am J Clin Nutr ; 74 : — Section II: Effects of diet on the gut microbiome The link between diet and microbial diversity Another putative mechanistic pathway of how plant-based diets can affect health may involve the gut microbiome which has increasingly received scientific and popular interest, lastly not only through initiatives such as the Human Microbiome Project Although vegans have lower zinc intake than omnivores, they do not differ from the nonvegetarians in functional immunocompetence as assessed by natural killer cell cytotoxic activity Plant-based diets have also been found to help regulate blood sugar, which can reduce your risk of type 2 diabetes. Those Asian women, who were vegetarian for religious reasons, had low intakes of protein and calcium.