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Vegetarians have 22% lower risk of heart disease, say researchers

Vegan and vegetarian diets are linked to a lower risk of heart disease but may increase the risk of stroke, experts say
Vegan and vegetarian diets are linked to a lower risk of heart disease but may increase the risk of stroke, experts say

By Jane Kirby

Vegan and vegetarian diets are linked to a lower risk of heart disease but may increase the risk of stroke, experts say.

A study from the University of Oxford found that people who follow the diets have a 22% lower risk of heart disease than meat eaters, while those who eat fish but no meat (pescatarian diet) have a 13% reduced risk.

However, researchers found that vegetarians and vegans were a fifth more likely to suffer a stroke than meat eaters, which they suggest may be partly due to a lack of vitamins.

The study, published in the British Medical Journal, included data for 48,188 people with no history of heart disease or stroke at the start of the study.

The group was split into meat eaters (24,428 people), fish eaters (who consumed fish but no meat) (7,506 people) and vegetarians and vegans (16,254 people).

Over a follow-up of 18 years, 2,820 cases of ischaemic heart disease and 1,072 cases of stroke were recorded among the overall group.

After adjusting for factors that might influence the results, researchers found that fish eaters had a 13% reduced risk of heart disease than meat eaters, while vegetarians and vegans had a 22% lower risk.

This was equivalent to 10 fewer cases of ischaemic heart disease in vegetarians and vegans than in meat eaters per 1,000 people over 10 years.

The researchers said: "We observed lower rates of ischaemic heart disease in fish eaters and vegetarians, which appears to be at least partly due to lower body mass index and lower rates of high blood pressure, high blood cholesterol and diabetes associated with these diets."

But the study found 20% higher rates of stroke in vegetarians and vegans than in meat eaters, equivalent to three more cases of stroke per 1,000 people over 10 years. This was mostly due to a higher rate of haemorrhagic stroke - the type caused by bleeding in or around the brain.

The team said the increased risk of stroke could be down to lower levels of vitamins among the vegetarians and vegans in the study.

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