Plant-Based Foods Benefit Longevity

The Physicians Committee

Plant-Based Foods Benefit Longevity

June 27, 2014

Vegetarian diets increase longevity and reduce greenhouse gases, according to a study published in The American Journal of Clinical Nutrition. Researchers investigated health impacts and greenhouse gas emissions related to dietary patterns among Seventh-day Adventists. They found that non-vegetarians experienced a 20 percent higher mortality rate than vegetarians. A vegetarian diet reduced emissions by 29 percent while a semi-vegetarian diet reduced emissions by 22 percent, compared with non-vegetarian diets. This study emphasizes that even modest reductions of animal product consumption potentially provide significant health and environmental benefits.

Soret S, Mejia A, Batech M, Jaceldo-Siegl K, Harwatt H, Sabaté J. Climate change mitigation and health effects of varied dietary patterns in real-life settings throughout North America. Am J Clin Nutr. 2014;100:490S–495S.

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