We know that to combat climate change we will have to reduce meat consumption, because around 20 percent of the greenhouse gases comes from animal agriculture, not to mention other aspects that also trigger the carbon footprint of the industry.
In this regard, encouraging the consumption of vegetables is important, especially considering the result of a recent study linking diet rich in plant proteins with greater longevity.
A study by Massachusetts General Hospital has found that vegans have rates of mortality below. Specifically, the researchers analyzed data on health and diet 130,000 people over three decades.
The investigation concluded that for every increase of 3 percent in vegetable protein in the diet, the risk of death was reduced by 10 percent and by 12 percent the risk of dying from a heart attack.
Conversely, increasing by 10 percent of animal protein intake increased the risk of death by 2 percent and 8 percent the probability of dying from a heart attack.
Egg consumption as an alternative to meat has also been shown to be beneficial to health. Specifically, replace reduces the risk of death by up to 5 percent, and if we eliminate from the diet processed red meats we can reduce the risk by 12 percent.
However, the results of the study may not be all that should be valid for differences in age and social class average between vegans and non – vegans. This, of course, can add factors that better explain these percentages.
Still, the study authors consider that it is sufficiently proven to enrich our diet with vegetables and conversely, reduce the amount of animal protein. Especially when it comes to red meats.
Does the vegan diet cause cancer?
Studying genetics to understand the extent to which it influences the assimilation of green diets has led to troubling conclusions. Above all, because it puts on the table a number of possible problems of assimilation of plants selectively, depending on genetic characteristics.
It brought to the fore a study published this April in the digital edition of Molecular Biology and Evolution, for which removing meat from the diet can pose problems for certain genetic profiles. Especially when assimilate essential fatty acids for the functioning of the body.
A group of scientists at Cornell University in New York, USA, concluded that not being able to adequately assimilate them could lead to chronic inflammation of our body, the prelude to chronic pathologies of different severity such as cancers and heart disease.
The study alluded to “arachidonic acid, omega 3 EPA and DHA” and poor assimilation as a cause of the increase in chronic diseases associated with a vegan diet in people who lacked the so-called “vegetarian gene,” explain the authors.
In turn, remember that red meats are considered “probable” carcinogens, according to the World Health Organization. Therefore, excessive consumption of the same as a vegan diet can be counterproductive, except that it is linked not to generality, but to certain people.