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Vegetarians have a 12% lower risk of dying during a 5.8 year follow-up than non-vegetarians
Wednesday, January 11, 2017 12:24 pm Email this article
Vegetarians had a 12% lower risk of dying during a 5.8 year follow-up compared to non-vegetarians according to a study from researchers at Loma Linda University in Loma Linda, California, USA.
“Vegetarian diets are associated with lower all-cause mortality and with some reductions in cause-specific mortality,” the authors of the study concluded.
The risk associated with different forms of vegetarianism are shown below.
Semivegetarians: 8% lower risk of dying
Semivegetarians—vegetarians who occasionally eat animal products—had a 8% lower risk of dying during the 5.8 year follow-up than non-vegetarians.
Lacto-Ovo vegetarians: 9% lower risk of dying
Lacto-Ovo vegetarians—those eating vegetables, eggs and milk, but no meat—had a 9% lower risk of dying during the 5.8 year follow-up than non-vegetarians.
Vegans: 15% lower risk of dying
Vegans—those eating no animal products at all—had a 15% lower risk of dying during the 5.8 year follow-up than non-vegetarians.
Pescovegetarians (who eat fish and seafood): 19% lower risk of dying
Pescovegetarians—vegetarians who eat fish and seafood—had a 19% lower risk of dying during the 5.8 year follow-up than non-vegetarians.
Subjects: 77,659 people followed for 7 years
The study involved 73,308 Seventh-Day Adventist men and women from The Adventist Health Study 2 (AHS-2), a large, prospective, North American cohort trial who were followed for an average of 5.8 years.
Orlich MJ, Singh PN, Sabate J, Jaceldo-Siegl K, Fan J, Knutsen S, Beeson WL, and Fraser GE. Vegetarian dietary patterns and mortality in Adventist Health Study 2. JAMA Intern Med, 2013 Jul 08; 173(13): 1230-1238.
Author’s Contact Info
Michael J. Orlich, MD, PhD
School of Public Health
Loma Linda University
24951 N Circle Dr, NH 2031
Loma Linda, CA 92350 USA
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