Consumption of raw vegetables seems to reduce the risk of death over 10-18 years roughly twice as much as consumption of cooked vegetables when comparing quartiles according to a study the European Prospective Investigation Into Cancer and Nutrition looking at Fruit and Vegetable Consumption and Mortality (the EPIC cohort).

The one-fourth of people consuming the second most amount of raw vegetables, roughly 1-2 ounces of raw vegetables per day (23-50 grams, 2nd Quartile), were 8% less likely to die over the next 10-18 years compared to the one-fourth of people consuming the least amount of raw vegetables or 0-1 ounce per day (0-23 grams, 1st Quartile) according to this study.

By comparison, the one-fourth of people consuming the second most amount of cooked vegetables, roughly 1.8 to 3.2 ounces of cooked vegetables per day (50-91 grams, 2nd Quartile) were 4% less likely to die over the next 10-18 years compared to the one-fourth of people consuming the least amount of cooked vegetables or 0-1.8 ounces per day (0-50 grams, 1st Quartile).

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The one-fourth of people consuming the third most amount of raw vegetables, roughly 1.8 to 3.5 ounces of raw vegetables per day (50-100 grams, 3rd Quartile), were 15% less likely to die over the next 10-18 years compared to the one-fourth of people consuming the least amount of raw vegetables or 0-1 ounce per day (0-23 grams, 1st Quartile) according to this study.

By comparison, the one-fourth of people consuming the third most amount of cooked vegetables, roughly 3.2 to 5.6 ounces of cooked vegetables per day (91-158 grams, 3rd Quartile), were 8% less likely to die over the next 10-18 years compared to the one-fourth of people consuming the least amount of cooked vegetables or 0-1.8 ounces per day (0-50 grams, 1st Quartile).

Consumption of raw vegetables seems to reduce the risk of death over 10-18 years roughly twice as much as consumption of cooked vegetables when comparing quartiles according to a study the European Prospective Investigation Into Cancer and Nutrition looking at Fruit and Vegetable Consumption and Mortality (the EPIC cohort).

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The one-fourth of people consuming the most raw vegetables, roughly 3.5 to 27 ounces of raw vegetables per day (100-771 grams, 4th Quartile), were 16% less likely to die over the next 10-18 years compared to the one-fourth of people consuming the least amount of raw vegetables or 0-1 ounce per day (0-23 grams, 1st Quartile) according to this study.

By comparison, the one-fourth of people consuming roughly 5.6 to 27 ounces of cooked vegetables per day (158-773 grams, 4th Quartile) were 7% less likely to die over the next 10-18 years compared to the one-fourth of people consuming the least amount of cooked vegetables or 0-1.8 ounces per day (0-50 grams, 1st Quartile).

Consumption of raw vegetables seems to reduce the risk of death over 10-18 years roughly twice as much as consumption of cooked vegetables when comparing quartiles according to a study the European Prospective Investigation Into Cancer and Nutrition looking at Fruit and Vegetable Consumption and Mortality (the EPIC cohort).

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Vegetarians who eat fish, who are referred to as pescovegetarians, were 19% less likely to die over 5.8 years than non-vegetarians according to the Adventist Health Study-2.

Interestingly, vegetarians who eat fish had a lower risk of dying during the 5.8 year follow-up than all other groups of vegetarians (19% lower risk of dying for vegetarians who eat fish versus a 15% lower risk of dying for vegans versus a 9% lower risk for lacto-ovo vegetarians and a 8% lower risk for semi-vegetarians).

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Vegans were 15% less likely to die over 5.8 years than non-vegetarians according to the Adventist Health Study-2.

Vegans eat no animal products.

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Lacto-ovo vegetarians were 9% less likely to die over 5.8 years than non-vegetarians according to the Adventist Health Study-2.

Lacto-ovo vegetarians eat vegetables, eggs, and dairy products, but do not eat meat.

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Semi-vegetarians were 8% less likely to die over 5.8 years than non-vegetarians according to the Adventist Health Study-2.

Semi-vegetarians eat primarily a vegetarian diet, but occasionally eat meat, poultry or seafood.

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Vegans are 62% less likely to have Type 2 diabetes than non-vegetarians according to the Adventist Health Study-2.

Vegans eat no animal products.

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Lacto-ovo vegetarians are 38% l less likely to have Type 2 diabetes than non-vegetarians according to the Adventist Health Study-2.

Lacto-ovo vegetarians eat vegetables, eggs, and dairy products, but do not eat meat.

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Semi-vegetarians are 51% less likely to have Type 2 diabetes than non-vegetarians according to the Adventist Health Study-2.

Semi-vegetarians eat primarily a vegetarian diet, but occasionally eat meat, poultry or seafood.

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Vegans are 63% less likely to have hypertension than non-vegetarians according to the Adventist Health Study-2.

After adjusting for body mass index (BMI), vegans had a 47% lower risk of hypertension than non-vegetarians.

In other words, part of the reason for the lower risk of hypertension was due to lower body weight.

Vegans eat no animal products.

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Lacto-ovo vegetarians are 43% less likely to have hypertension than non-vegetarians according to the Adventist Health Study-2.

After adjusting for body mass index (BMI), lacto-ovo vegetarians had a 14% lower risk of hypertension than non-vegetarians.

In other words, a large part of the reason for the lower risk of hypertension was due to lower body weight.

Lacto-ovo vegetarians eat vegetables, eggs, and dairy products, but who do not eat meat.

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Semi-vegetarians are 8% less likely to have hypertension than non-vegetarians according to the Adventist Health Study-2.

After adjusting for body mass index (BMI), semi-vegetarians had a 22% greater risk of hypertension than non-vegetarians.

In other words, the reason for the lower risk of hypertension was due to lower body weight.

Semi-vegetarians eat primarily a vegetarian diet, but occasionally eat meat, poultry or seafood.

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Vegetarians had a 22% lower risk of colorectal cancer during a 7.3 year follow-up compared to non-vegetarians according to a study from researchers at Loma Linda University in Loma Linda, California, USA.

There was a 19% lower risk of colon cancer and a 29% lower risk of rectal cancer in vegetarians versus non-vegetarians.

“Vegetarian diets are associated with an overall lower incidence of colorectal cancers,” the authors of the study concluded.

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Pescovegetarians, that is vegetarians who also eat seafood and fish, had a 43% lower risk of colorectal cancer during a 7.3 year follow-up compared to non-vegetarians according to a study from researchers at Loma Linda University in Loma Linda, California, USA.

“Pescovegetarians in particular have a much lower risk [of colorectal cancer] compared with non vegetarians,” the authors of the study noted.

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Vegetarian men weigh approximately 17 lbs less than non-vegetarian men, and average of 150 lbs versus 167 lbs with a body mass index (BMI) of 22.6 versus 24.7, according to data from 36 studies.

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Vegetarian women weigh approximately 7 lbs less than non-vegetarian women and average of 150 lbs versus 167 lbs with a body mass index (BMI) of 23.6 versus 25.4, according to data from 36 studies.

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Fish eaters weigh about 7 pounds less than meat eaters according to a 1996 study from Britain. Read the entire article | Email this article

Non-meat-eaters weigh 6-7 pounds less than meat-eaters according to a 1998 study.

The average body mass index (BMI) in men who ate meat was 23.18 versus 22.05 for those who did not eat meat.

This is a difference of roughly 7 pounds for a man of average height.

In women the BMI figures were 22.32 and 21.32, respectively, or a difference of roughly 6 pounds. Read the entire article | Email this article

Vegetarians who consume dairy or eggs weigh about 7 pounds less than meat-eaters according to a 1996 survey from Britain. Read the entire article | Email this article

Vegans, that is strict vegetarians who consume no animal products at all, not even milk, eggs or cheese, weighed about 10-13 lbs less than meat-eaters according to a 1996 survey from Britain. Read the entire article | Email this article

People eating a low-fat, vegan diet -- a pure vegetarian diet that contains no animal products -- lost more weight than those assigned to follow the National Cholesterol Education Program diet according to a study from researchers at the University of North Carolina in Chapel Hill, North Carolina, USA. Read the entire article | Email this article

Women lost more 4.4 pounds more weight in three months following a low-fat, plant-based diet compared to those following a diet recommended by National Cholesterol Education Program. Read the entire article | Email this article