February 7, 2011 – A researcher from the Food and Nutritional Sciences Department of Zhejiang University (China) advises vegetarians to go… to fish and meat. This is the conclusion he draws from the data of a synthesis1 that he has just published on the subject of current knowledge in the field of the effects of vegetarianism compared to those of an omnivorous diet with regard to the risk of suffering from cardiovascular disorders.
Professor Duo Li’s research first confirms that vegetarians run significantly less cardiovascular risks than omnivores. This protection is also significant for all types of vegetarianism: veganism (no animal source product), lacto-vegetarianism (dairy products allowed), ovo-vegetarianism (eggs allowed) and ovo-lacto-vegetarianism.
The researcher notes, however, that compared to omnivores, vegetarians have much lower levels of omega-3s and vitamin B.12 . This goes without saying given that certain types of omega-3 (the fatty acids eicosapentaenoic – EPA and docosahexaenoic – DHA) are found mainly in the animal kingdom, particularly in oily fish and that the main sources of vitamin B12come from meat and animal by-products.
According to the Chinese nutritionist, insufficient intake of omega-3 and vitamin B12could, theoretically, constitute a certain cardiovascular risk. A diet low in omega-3 would cause low blood levels of HDL high-density lipoproteins (HDL or good cholesterol), while an insufficient intake of vitamin B12increases homocysteine levels, two things that are generally considered cardiovascular risk factors.
This is why he advises vegetarians, and especially vegans, to consume a little fatty fish and meat or to take supplements if the idea of consuming animal-source products is repugnant to them or offends their principles. According to him, they could thus increase the cardioprotective effect demonstrated by the vegetarian diet.
The catch is that the supplements for these two nutrients are necessarily from animal sources …
Pierre Lefrançois – PasseportSanté.net
According to ScienceDaily.com
1. Li D. Chemistry behind Vegetarianism. J Agric Food Chem. 2011 Feb 9; 59 (3): 777-84.
