Best 4 quotes of Gary E. Fraser on MyQuotes

Animal fats (largely saturated) raise LDL cholesterol (29) and increase risk; these obviously come from foods eaten less or not at all by vegetarians. Total or LDL cholesterol is typically lower in vegetarians (30, 31). HDL cholesterol is not consistently different (30, 32), although it does tend to be a little lower in Adventists (33), perhaps because of the lack of alcohol consumption. Vegetarians are consistently thinner, or at least less overweight, than are nonvegetarians within the same studies (34, 32). It is also probable that vegetarians have lower blood pressures than others (32, 35, 36), although the reasons are still controversial, and effects are sometimes small as in British vegetarians (37).

Results about disease risk that largely agree among different studies include those for CHD [Coronary Heart Disease] and perhaps diabetes and colon cancer. In addition, data on other risk factors for chronic diseases, such as overweight, blood lipids, and blood pressure, fit this criterion. Mortality and incidence rates of coronary disease events are indeed clearly lower in vegetarians. This is true in the 2 previous cohorts of Adventists (16, 22) and in the older cohorts of British and German vegetarians (23–25). A combined analysis of those cohorts (26) confirmed this result with a 32% higher CHD mortality rate in the nonvegetarians. This is not surprising because there is convincing evidence that several important risk factors for CHD have more optimal values in vegetarians. Regular, moderate nut (16, 27) and wholegrain (11, 16) consumption are associated with lower risk of CHD. These are foods often preferred by vegetarians. Several other studies of nonvegetarians have strongly suggested that dietary patterns emphasizing fruit, vegetables, and less meat are associated with much lower risk of CHD (10, 28) consistent with the CHD mortality data in studies of vegetarians. Animal fats (largely saturated) raise LDL cholesterol (29) and increase risk; these obviously come from foods eaten less or not at all by vegetarians. Total or LDL cholesterol is typically lower in vegetarians (30, 31). HDL cholesterol is not consistently different (30, 32), although it does tend to be a little lower in Adventists (33), perhaps because of the lack of alcohol consumption. Vegetarians are consistently thinner, or at least less overweight, than are nonvegetarians within the same studies (34, 32). It is also probable that vegetarians have lower blood pressures than others (32, 35, 36), although the reasons are still controversial, and effects are sometimes small as in British vegetarians (37).

There is convincing evidence that vegetarians have lower rates of coronary heart disease, largely explained by low LDL cholesterol, probable lower rales of hypertension and diabetes mellitus, and lower prevalence of obesity. Overall, their cancer rates appear to be moderately lower than others living in the same communities, and life expectancy appears to be greater.

There is general agreement that red meat consumption increases the risk of colon or colorectal cancer. This was the only food association with cancer that was labeled ‘‘convincing’’ in the recent report from the World Cancer Research Fund, American Institute for Cancer Research (42). The evidence, of course, largely came from studies of meat consumption in nonvegetarians, although data from Adventist vegetarians in California concur (43).