Vegetarian diets proven to produce fewer greenhouse gases and to increase longevity

“Throughout history, forced either by necessity or choice, large segments of the world’s population have thrived on plant-based diets. To our knowledge no studies [until this one] have yet used a single non-simulated data set to independently assess the climate change mitigation potential and actual health outcomes for the same dietary patterns”
Dr Joan Sabate, MD, DrPH, nutrition professor at Loma Linda University School of Public Health, July 2014.

What did this unique, exact and incredibly rigorous study say?
“Consuming a plant-based diet results in a more sustainable environment and reduces greenhouse gas emissions, while improving longevity. The mortality rate for non-vegetarians was almost 20% higher than that for vegetarians and semi-vegetarians. …”

This analysis is the first ever of its kind to use a large, genuine, living population. The study analysed the multi-ethnic and geographically diverse Adventist Health Study of more than 96,000 living Seventh-day Adventists.

“The takeaway message is that relatively small reductions in the consumption of animal products result in non-trivial environmental benefits and health benefits. The study sample is heterogeneous and our data is rich. We analyzed more than 73,000 participants. The level of detail we have on food consumption and health outcomes at the individual level makes these findings unprecedented”
Dr Sam Soret, Ph.D., MPH, associate dean at Loma Linda University School, July 2014.

Study by S. Soret, A. Mejia, M. Batech, K. Jaceldo-Siegl, H. Harwatt, J. Sabate “Climate change mitigation and health effects of varied dietary patterns in real-life settings throughout North America” as published in the American Journal of Clinical Nutrition, 2014; 100: 490S DOI: 10.3945/ajcn.113.071589. Also; review by J. Sabate, S. Soret “Sustainability of plant-based diets: back to the future” as published by the American Journal of Clinical Nutrition, 2014; 100 (Supplement_1): 476S DOI:10.3945/ajcn.113.071522. These researchers from the Loma Linda University School of Public Health also presented this information to the 6th International Congress on Vegetarian Nutrition in June 2014. 

Posted: Tuesday 29 July 2014