Scientists at the University of Oxford reviewed recent findings from large studies to summarize the latest understanding of the health effects of vegetarian and vegan diets. Most of the studies related to vegetarians in more affluent Western societies where populations have greater dietary choices. Results were evaluated on a variety of criteria and are summarized below:

• Nutritional status of vegetarians: Usually rich in carbohydrates, n-6 fatty acids, dietary fiber, carotenoids, folic acid, vitamin C, vitamin E and magnesium, vegetarian diets are relatively low in protein, saturated fat, long-chain n-3 fatty acids, retinol, vitamin B12 and zinc. A vegan diet is particularly low in vitamin B12 and calcium. The impact of these differences may be both positive and negative. The implications are unclear, particularly in the case of low levels of long-chain n-3 fatty acids. Recent research has shown evidence of suboptimal vitamin B12 status in vegans and vegetarians as well as increased levels of serum homocysteine.  Serum ferritin status is typically lower in vegetarians than meat-eaters, and pre-menopausal females should ensure that their diet includes good sources of iron combined with vitamin C.

• Obesity: Studies in the West consistently report that vegetarians have a lower BMI and lower obesity rates than comparable non-vegetarians. However, an Oxford study showed a yearly mean body-weight increase of approximately 14 ounces in both vegetarians and meat-eaters, while vegans showed significantly less yearly weight-gain.

• Plasma cholesterol: Studies show that total plasma cholesterol is lower in vegetarians than non-vegetarians. This result is associated with vegetarian diets including a high intake of cholesterol-lowering foods such as soyabean and nuts. Other vegetarian diets that are not rich in soyabean and nuts do not show the same results.

• Hypertension: Between vegetarians and non-vegetarians there is no significant differences in blood pressure.

• Ischemic heart disease: Cohort studies of vegetarians indicate a moderate reduction in mortality from ischemic heart disease. The authors suggest this difference is related to lower blood cholesterol levels.

• Colo-rectal cancer: An analysis of colo-rectal cancer mortality rates in five cohort studies showed no differences between vegetarians and non-vegetarians.

• Breast cancer: Neither breast cancer incidence nor mortality rates are different between lacto-vegetarians and non-vegetarians. Data on vegans is not available.

• Prostate cancer: Studies of prostate cancer rates of incidence and mortality have not demonstrated differences between lacto-vegetarians and non-vegetarians. Data on vegans is not available.

• Bone health: Lacto-vegetarians have similar calcium intake as meat-eaters, though vegans consume substantially less calcium.  Early results from a study at the University of Oxford show no differences in fracture rates between vegetarians and non-vegetarians.

• Total mortality: The overall review indicates that total mortality appears to be similar for both vegetarians and comparable non-vegetarians.

Citation:
Health effects of vegetarian and vegan diets. Key TJ, Appleby PN, Rosell MS. JProceedings of the Nutrition Society (2006), 65,35-41.

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Health effects of vegetarian and vegan diets

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