A variety of vegetarian diets offer protection against mortality risks and associated conditions, with the pesco-vegetarian diet, which includes fish, standing out as particularly beneficial for elderly individuals. This finding comes from a study conducted by researchers at Loma Linda University Health, which indicates that vegetarian diets are linked to a lower risk of all-cause mortality and numerous specific-cause mortalities, especially notable among men and those in middle age. However, they also observed a slight increase in risk among vegetarians over the age of 80 for neurological issues such as stroke, dementia, and Parkinson’s Disease, though the pesco-vegetarian diet continued to offer significant advantages in reducing mortality risks compared to other diets.
As the principal investigator of the Study and a distinguished professor at the School of Public Health at Loma Linda University, Gary Fraser, MBCHB, PhD, provided valuable insights into the protective effects of vegetarian diets. He noted that these diets are effective up to middle age, after which the overall benefits tend to diminish for strict vegetarians. Fraser also expressed concern over the mild increase in neurological conditions among elderly vegetarians, suggesting that this area requires further attention to maintain the benefits of vegetarianism into later life.
The study, titled ‘Cause-specific and all-cause mortalities in vegetarian compared to non-vegetarian participants from the Adventist Health Study-2 cohort,’ was published in the American Journal of Clinical Nutrition. It utilized data from the Adventist Health Study-2, a large cohort of nearly 96,000 Seventh-day Adventists living in the USA and Canada. The study analyzed data from more than 88,000 participants and approximately 12,500 deaths within the cohort, categorizing dietary patterns into five groups: non-vegetarian, semi-vegetarian, pesco-vegetarian, lacto-ovo-vegetarian, and vegan.
The current study analyzed data from more than 88,000 participants and approximately 12,500 deaths within the cohort. Dietary patterns were identified through questionnaires and categorized into five groups: non-vegetarian, semi-vegetarian, pesco-vegetarian, lacto-ovo-vegetarian, and vegan. Fraser and his team found that Adventist vegetarians overall had about a 12% lower risk of death compared to Adventist non-vegetarians.
Study participants following a pesco-vegetarian diet experienced an 18% lower risk of death, while those on a lacto-ovo-vegetarian diet, which includes dairy and eggs, saw a 15% reduction. Vegans had a less than 3% decreased risk of death, with male vegans, in particular, showing significantly better outcomes than their non-vegetarian counterparts, a contrast to the outcomes seen in female vegans.
Fraser concluded that the study provides clear evidence that American vegetarians are generally better protected from premature death than non-vegetarians, emphasizing the potential health benefits of incorporating vegetarian and particularly pesco-vegetarian diets into dietary practices, especially as individuals age.
More information: Grace P Abris et al, Cause-specific and all-cause mortalities in vegetarian compared with those in nonvegetarian participants from the Adventist Health Study-2 cohort, American Journal of Clinical Nutrition. DOI: 10.1016/j.ajcnut.2024.07.028
Journal information: American Journal of Clinical Nutrition Provided by Loma Linda University Adventist Health Sciences Center
