Vegetarians enjoy a massively reduced risk of developing heart disease compared with others, according to findings from a major European project reported last night.
The project has been tracking the lifestyles of thousands of Europeans – and it has emerged that a third of the participants are vegetarians.
An analysis by researchers at Oxford University has found that these vegetarians have suffered from 32% less heart disease than others in the study with similar social profiles to them – suggesting a 32% reduction in risk.
But experts warned the findings did not prove that a vegetarian diet is essential for reducing heart disease risk.
Tracy Parker, of the British Heart Foundation, said: "This research reminds us that we should try to eat a balanced and varied diet – whether this includes meat or not.
"Vegetarians were shown to eat more fruit, vegetables, whole grains and cheese than meat eaters. Eating less meat also leaves room for other nutritious protein-rich food, such as fish, pulses, nuts and eggs.
"But remember, choosing the veggie option on the menu is not a shortcut to a healthy heart. After all, there are still plenty of foods suitable for vegetarians that are high in saturated fat and salt."
Some 45,000 people took part in the research, reported in the American Journal of Clinical Nutrition.
Researchers found vegetarians had low blood pressure, lower cholesterol levels and lower weight than others.
Researcher Professor Tim Key said: "The results clearly show that the risk of heart disease in vegetarians is about a third lower than in comparable non-vegetarians."
Risk of hospitalization or death from ischemic heart disease among British vegetarians and non-vegetarians: results from the EPIC-Oxford cohort study. American Journal of Clinical Nutrition. 30 January 2013; doi: 10.3945/ajcn.112.044073.
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