In the American Journal of Clinical Nutrition, one study showed plant-based diets conferred significant lower coronary disease rates than carnivores. The study followed roughly 45,000 subjects for nearly two decades.
In this study vegetarians were a third less likely to suffer heart attacks and had lower body mass indices (BMIs), lower blood pressure, and lower cholesterol. Those factors correlate with lower risk of cancer, stroke and Alzheimer’s.
The second study, published in the Journal of the American Medical Association, reviewed the dietary habits of more than 70,000 vegetarians. This study found that vegetarian diets were associated with lower all-cause mortality, particularly among men. Pesco-vegetarians had the lowest risk, followed by vegan, lacto-ovo and semi-vegetarians.