Meatless Monday meals may be held a few more times a week. Vegetarians are more likely than meat-eaters to have healthier biomarkers—measurements that provide a clinical assessment—according to a study presented at the annual European Congress on Obesity (ECO).
The study's authors looked at the self-reported food habits of healthy people in the United Kingdom (ages 37 to 73). The researchers discovered 19 blood and urine biomarkers related to various chronic illnesses and diseases after splitting the men and women into two groups: vegetarians (4,111 volunteers) and meat-eaters (a total of 166,516 participants).
And the results of these tests were as follows: Vegetarians had "significantly lower" levels of 13 biomarkers, including total cholesterol, LDL (bad) cholesterol, apolipoprotein A (linked to cardiovascular disease), and apolipoprotein B (linked to cardiovascular disease), as well as markers linked to liver function, kidney function, and cancer cells, regardless of common risk factors (age, sex, education, ethnicity, obesity, smoking, and alcohol intake).
According to the principal researcher of this observational study, these promising results are most likely due to adopting an eating pattern that emphasizes fruits, vegetables, whole grains, and nuts while avoiding burgers and rib-eye steaks. A lot of the indicators have been connected to heart health, which is unsurprising. The Nutrition Twins, Lyssie Lakatos, RDN, CDN, CFT, and Tammy Lakatos Shames, RDN, CDN, CFT, authors of "The Nutrition Twins Veggie Cure," said in an interview.
"Previous research has shown that meat with a high saturated fat content can hurt these values and is linked to an increased risk of cardiovascular disease," they write. "However, research has also shown that a diet rich in produce, whole grains, nuts, and seeds can help prevent cardiovascular disease."
"Similarly, earlier research repeatedly reveals that processed meat [salami, sausage, bacon, hot dogs] and red meat can cause inflammation in the body and harm cells that lead to cancer and disease, whereas fresh produce, nuts, seeds, legumes, and whole grains have the opposite impact."
However, a recent University of Glasgow study discovered that vegans had some negative test results as well. In comparison to the meat crew, this group had lower levels of HDL (good) cholesterol, vitamin D, and calcium and higher levels of triglycerides and cystatin-C (a marker of impaired kidney function).
According to the Nutrition Twins, one possible explanation for the low vitamin D and calcium levels in the absence of certain foods, such as milk and cheese (which contain calcium and may not be a staple in a vegetarian's diet) and eggs, liver, and oily fish like salmon, herring, and sardines (which contain vitamin D and are likely not part of a vegetarian's meal plan). Poor HDL and triglyceride levels, on the other hand, are commonly linked to obesity, sedentary behavior, smoking, excessive alcohol use, inflammation, and type 2 diabetes, all of which are thought to be uncommon among vegetarians.
"However, some vegans eat harmful non-meat products for the majority of their meals," the twins explain. "Think chips, pretzels, pastries, simple sugars, pasta, baked goods, and refined grains."
Inflammation, as well as low HDL and triglycerides, may develop from eating high-carb, low-fiber diets. Concerning vegetarians' higher levels of cystatin-C, The Nutrition Twins argue that a diet high in processed foods may also be to blame for any potential kidney problems.
Overall, principal study author Dr. Carlos Celis-Morales of the United Kingdom highlights the numerous health benefits that appear to be associated with eating a vegetarian diet.
In a press statement, he remarked, "Our findings provide real food for thought."