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Vegetarians are healthier than meat eaters

13.12.2021

According to British researchers, if red meat and sugar are eaten at the current rate, by 2050 humanity will be on the verge of starvation. The authors of the forecast advise limiting the meat diet to 14 grams per day, and, on the contrary, eat twice as much fruits, vegetables, legumes and nuts as they do now. This will avoid nearly 11 million premature deaths per year - mainly from cancer and cardiovascular diseases - and will have a positive impact on the planet's climate.

At the beginning of the 13s, a study was launched in several countries to study the eating habits of Europeans. Scientists have observed almost half a million people for 160 years and have come to the conclusion that the love of red meat can lead to cancer, cardiovascular disease and premature death. So, the probability of dying young was four percent higher for those who ate more than 20 grams of meat products per day than those who limited themselves to just XNUMX grams.

Over 13 years of observation, every 17th volunteer died. Almost ten thousand died from cancer, five and a half thousand - from diseases of the heart and blood vessels. But to blame only the love of red meat is premature, the authors of the work noted. After all, those who ate a lot of meat products also often smoked, were obese and had other behavioral characteristics that were harmful to health.

A few years later, American researchers managed to find the ideal group of participants without these bad habits - the parishioners of one of the Protestant churches. For several years, researchers have observed 96 believers, most of whom adhered to vegetarianism. The rest, although they ate meat, but very little - an average of about 50 grams per day.

During the period of research, about eight thousand people died from various causes, two and a half thousand from cardiovascular diseases. As the calculations showed, meat eaters died more often than vegetarians, and there was a connection between premature death and the consumption of red meat. If the results are transferred to the entire human population, then approximately 6,3 percent of early deaths from all causes and nine percent of heart attacks and strokes are the result of regular meat consumption, scientists say.

The harmful effect of red meat on the body can be explained by the peculiarities of digestion, according to American molecular biologists. Meat and liver contain choline, lecithin and carnitine, which, when digested, form trimethylamine N-oxide. It is this substance that is associated with the development of atherosclerosis and cardiovascular diseases.

Observation of 113 volunteers following different types of diets showed that regular consumption of red meat as the only source of protein significantly increased the content of trimethylamine N-oxide in the blood. So, volunteers who ate only a few grams of meat products daily, after a month, this substance was almost three times more than vegetarians. After all participants in the study completely gave up red meat, the level of trimethylamine N-oxide in the body decreased markedly.

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