Vegetarian Diet Reduces Risk of Heart Disease

Vegetarians have a lower risk of heart disease, according to a new study in the March issue of American Journal of Clinical Nutrition. Researchers followed 44,561 men and women in England and Scotland and found that the vegetarians were 32 percent less likely to be hospitalized or die from heart disease, compared with those who ate meat products (red meat, poultry, and fish). The vegetarians were also slimmer and had lower total cholesterol and blood pressure.

These findings are consistent with other large population studies showing vegetarians have less incidence of and death from heart disease.