published in Journal of Internal Medicine March 12, 2012
new study adds to the evidence that eating red meat on a regular basis may shorten your lifespan. Research team led by Dr. Frank Hu of the Harvard School of Public Health set out to learn more about the association between red meat intake and mortality. They studied over 37,000 men from the Health Professionals Follow-up Study (beginning in 1986) and over 83,000 women from the Nurses’ Health Study (beginning in 1980)
A plant-based diet may be one of our best and most practical ways to prevent chronic disease. Thus, to boost your health, it is sound strategy to move toward a plant-based diet.
Harvard’s nutrition experts declare that the university’s food guide was based on sound nutrition research and more importantly, not influenced by food industry lobbyists. The greatest evidence of its research focus is the absence of dairy products from the “Healthy Eating Plate” based on Harvard’s assessment that “…high intake can increase the risk of prostate cancer and possibly ovarian cancer.” Half of the plate is vegetables and one third is whole unprocessed grains
Vegetarian diets are associated with health advantages including lower blood cholesterol levels, lower risk of heart disease, lower blood pressure levels and lower risk of hypertension and type 2 diabetes, according to ADA’s position. “Vegetarians tend to have a lower body mass index and lower overall cancer rates. Vegetarian diets tend to be lower in saturated fat and cholesterol and have higher levels of dietary fiber, magnesium and potassium, vitamins C and E, folate, carotenoids, flavonoids and other phytochemicals.
The Effect of a Plant-Based Diet on Plasma Lipids
After 4 weeks, the participants eating the plant-based diet, rich in nutrients and phytochemicals, reduced their total and LDL cholesterol significantly more than the participants consuming a standard low-fat diet. To learn more about the details of the study, read the Abstract published in the Journal Annals of Internal Medicine.
An AICR Expert Panel prepared a comprehensive global report that looked at thousands of studies involving many things potentially linked to cancer risk. The panel judged the strength of the evidence linking different aspects of diet, activity level and body weight to risk of specific cancer types.
Food, Nutrition, Physical Activity, and the Prevention of Cancer: a Global Perspective (released November 2007) is the largest report of its kind ever published and its recommendations are based on the most up-to-date research available. Continuous Update Project maintains a central database of evidence related to food, nutrition, physical activity and cancer, and updates it as relevant new research is published worldwide.
Vegetarian diets—naturally low in saturated fat, high in fiber, and replete with cancer-protective phytochemicals—help to prevent cancer. Large studies in England and Germany have shown that vegetarians are about 40 percent less likely to develop cancer compared to meat-eaters.1-3 Harvard studies that included tens of thousands of women and men have shown that regular meat consumption increases colon cancer risk by roughly 300 percent.8,9 High-fat diets also encourage the body’s production of estrogens, in particular, estradiol. Increased levels of this sex hormone have been linked to breast cancer. Studies have demonstrated that a low-fat, high-fiber, vegetarian or vegan diet combined with stress reduction techniques, smoking cessation, and exercise, or combined with prudent drug intervention, could actually reverse atherosclerosis—hardening of the arteries.18,19……
Rip Esselstyn, world-class triathlete turned firefighter, and creator of the plant based Engine 2 diet has compiled an exhaustive page of links to the science and research on health and a plant based diet
the China-Cornell-Oxford Project, a 20-year study that began in 1983 and was conducted jointly by the Chinese Academy of Preventive Medicine, Cornell University, and the University of Oxford. T. Colin Campbell was one of the directors of the project, described by The New York Times in 1990 as “the Grand Prix of epidemiology.” The findings, people who ate the most animal-based foods got the most chronic disease …
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