Be a Vegetarian, Heart Disease Risk Down to 30 Percent

Consumption of red meat, especially fatty been associated with the risk of heart and blood vessel disease. Recent research has shown just by being a vegetarian, the risk of heart disease could drop by 30 percent.

Vegetarian diet or do not eat meat of any kind began much done as part of the lifestyle. The benefit of course there is, because vegetables and fruits are the main source of important nutrients like fiber and vitamins.

One more benefit of being a vegetarian demonstrated in a study at the University of Oxford. Research involving 45,000 people in England and Scotland compared a diet or eating pattern with the risk of heart disease.

In the continuous observation for 11.6 years, a total of 1,066 registered participants never admitted to hospital with complaints related to heart disease. From these figures, a total of 169 participants ultimately died of the disease.

When compared with the diet, it appears the difference in risk in participants who ate meat only eat vegetables and fruits. Vegetarians who eat only vegetables and fruits has been observed risk of heart disease 32 percent lower.

"Most likely due to the effects of cholesterol and blood pressure, and these results show the importance of diet in the prevention of heart disease," said Dr Francesca Crowe, one of the researchers was quoted as saying by the Daily Mail, Thursday (01/31/2013).

According to a study published in the American Journal of Clinical Nutrition, the main reason is the difference in cholesterol and blood pressure. Participants who ate a lot of meat, especially fatty cholesterol and blood pressure tends to be higher.

The results of this study do not necessarily recommend that all people become vegetarian, but it adds to the list of benefits of vegetables and fruits. However, for most people the consumption of meat is needed to meet the needs of certain nutrients such as iron, for example.