Going vegetarian or vegan can lower the risk of stroke and heart attacks, a research analysis has confirmed.
Following such diets results in lower levels of cholesterol and fats in the blood, according to a paper published in the European Heart Journal. “If people start eating vegetarian or vegan diets from an early age, the potential for reducing the risk of cardiovascular disease caused by blocked arteries is substantial,” said Ruth Frikke-Schmidt, chief physician at the Rigshospitalet in Copenhagen, Denmark and one of the study’s authors.
Researchers used evidence from all randomised trials published since 1982 that compared a group of people instructed to follow plant-based diets with another group who continued as omnivores. The 30 trials quantified the effects of those diets on all
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