Vegetarian Diet Linked to Lower Heart Disease, But Higher Stroke Risks
Risks of ischaemic heart disease and stroke in meat eaters, fish eaters, and vegetarians over 18 years of follow-up: results from the prospective EPIC-Oxford study
BMJ 2019; 366 doi: https://doi.org/10.1136/bmj.l4897 (Published 04 September 2019)
- 48,000 adults in the U.K. 18-year follow-up
- Pescatarians and those who were vegetarian or vegan had lower risks for ischemic heart disease than meat eaters (hazard ratios, 0.87 for fish eaters, 0.78 for vegetarians).
- Vegetarians had higher rates of total stroke (HR, 1.20) and hemorrhagic stroke (HR, 1.43) than meat eaters.
- Vegetarians and vegans in the EPIC-Oxford cohort have lower circulating levels of several nutrients (eg, vitamin B12, vitamin D, essential amino acids, and long chain n-3 polyunsaturated fatty acids), and differences in some of these nutritional factors could contribute to the observed associations.
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