Vegetarian
diets produce fewer greenhouse gases and increase longevity, say new studies
Consuming a plant-based
diet results in a more sustainable environment and reduces greenhouse gas
emissions, while improving longevity, according to new research from Loma Linda
University Health.
A study and an article,
produced by researchers at Loma Linda University School of Public Health, will
be published in full in the July issue of the American
Journal of Clinical Nutrition, and were first presented at the 6th
International Congress on Vegetarian Nutrition in 2013.
Based on findings that
identified food systems as a significant contributor to global warming, the
study focuses on the dietary patterns of vegetarians, semi-vegetarians and
non-vegetarians to quantify and compare greenhouse gas emissions, as well as
assess total mortality.
The vegetarian diets resulted in almost
a third less emissions compared to the non-vegetarian diets. Modifying the
consumption of animal-based foods can therefore be a feasible and effective
tool for climate change mitigation and public health improvements, the study
concluded.
"The takeaway
message is that relatively small reductions in the consumption of animal
products result in non-trivial environmental benefits and health benefits,"
said Sam Soret, Ph.D., MPH, associate dean at Loma Linda University School of
Public Health and co-author of the studies.
The study drew data
from the Adventist Health Study, which is a large-scale study of the
nutritional habits and practices of more than 96,000 Seventh-day Adventists
throughout the United States and Canada. The study population is multi-ethnic
and geographically diverse.
"The study sample
is heterogeneous and our data is rich. We analyzed more than 73,000
participants. The level of detail we have on food consumption and health
outcomes at the individual level makes these findings unprecedented,"
Soret said.
The analysis is the
first of its kind to use a large, living population, since previous studies
relating dietary patterns to greenhouse gas emissions and health effects relied
on simulated data or relatively small populations to find similar conclusions.
"To our knowledge
no studies have yet used a single non-simulated data set to independently
assess the climate change mitigation potential and actual health outcomes for
the same dietary patterns," said Joan Sabate, MD, DrPH, nutrition
professor at Loma Linda University School of Public Health and co-author of the
studies.
The accompanying
article makes the case for returning to a large-scale practice of plant-based
diets, in light of the substantial and detrimental environmental impacts caused
by the current trend of eating diets rich in animal products. Making a switch
to plant-based foods will increase food security and sustainability, thereby
avoiding otherwise disastrous consequences.
Both papers demonstrate
that the production of food for human consumption causes significant emissions
of greenhouse gases and compare the environmental impacts of producing foods
consumed by vegetarians and non-vegetarians.
Sabate noted that the
results emphasize the need to reassess people's nutritional practices, in light
of environmental challenges and worldwide population growth.
"Throughout
history, forced either by necessity or choice, large segments of the world's
population have thrived on plant-based diets," Sabate said.
The School of Public
Health at Loma Linda University has a keen interest in studying environmental
nutrition and has had a dedicated postdoctoral program for the last six years
and a clearly defined research program, funded by the McLean Endowment.
Story Source:
The above story is
based on materials provided by Loma Linda
University Medical Center. Note: Materials may be edited for
content and length.
Journal
References:
1.
S. Soret, A. Mejia, M. Batech, K. Jaceldo-Siegl, H. Harwatt, J.
Sabate. Climate change
mitigation and health effects of varied dietary patterns in real-life settings
throughout North America. American
Journal of Clinical Nutrition, 2014; 100 (Supplement_1): 490S DOI: 10.3945/ajcn.113.071589
2.
J. Sabate, S. Soret. Sustainability
of plant-based diets: back to the future. American Journal of
Clinical Nutrition, 2014; 100 (Supplement_1): 476S DOI:10.3945/ajcn.113.071522
Cite This Page:
·
MLA
·
APA
·
Chicago
Loma Linda University
Medical Center. "Vegetarian diets produce fewer greenhouse gases and
increase longevity, say new studies." Science
Daily, 25 June 2014.
<www.sciencedaily.com/releases/2014/06/140625145536.htm>.