A recent study published in the The Journal of Nutrition found that vegans have the most antioxidants, that is likely attributed to the fact that they consume a plant-based diet. Similar research in the past has shown a link between plant-based diets and lower risk of cancer, heart disease and blood pressure.
Here’s how the recent study made this conclusion:
840 people who followed 4 different types of eating lifestyles participated in the study which included the following: vegans (no animal products consumed), lacto-ovo vegetarians (eggs and dairy are allowed but fish and meat are off-limits), pesco-vegetarians (people who eat fish but not meat), semi-vegetarians (meat is consumed less than once a week, but more than once a month), and non-vegetarians.
The participants gave their blood, urine and fat samples, which scientists studied for antioxidants, saturated fat, unsaturated fat, and vitamins levels.
The findings are listed below:
- Vegans had the highest levels of carotenoids (an antioxidant), as well as isoflavones, and enterolactone, a compound that may decrease inflammation. Higher levels of chronic inflammation may cause a range of diseases including cancer.
- Vegans also had more omega-3 fatty acids in their bodies which is surprising because it’s typically known to be found in fish. However, some examples of vegan foods which contain omega-3 fatty acids are walnuts, flaxseeds and chia seeds.
This study shows a clear link between plant-based diets and decreased risk of life-threatening diseases like cancer. So you may laugh at somebody eating only vegetables and fruits, rethink your reaction because he/she may live longer and healthier than you.
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