Eating a vegan diet may increase your risk of blood clots and atherosclerosis, suggests a new study. Both are risk factors for heart attacks and stroke.
Unlike some vegetarian diets which permit milk and cheese, a vegan diet excludes all animal foods, including dairy products.
But the new study claims a vegan diet - usually touted for its health benefits - is critically low in several key nutrients, such as vitamin B12 and omega-3 fatty acids, prompting experts to recommend vegans augment their diet, or take vitamin supplements.
Published in the Journal of Agricultural and Food Chemistry, researchers reviewed dozens of articles on the biochemistry of vegetarianism over the past 30 years, and found people who avoid all animal foods may have an increased risk of developing blood clots and atherosclerosis.
High cholesterol can lead to atherosclerosis, which occurs when fatty material builds up and hardens (forming calcium deposits) along the walls of the arteries. The U.S. National Library of Medicine National Institutes of Health warns that atherosclerosis can eventually block arteries.
A vegan or vegetarian diet is widely believed to lower the risk of cardiovascular disease, unlike a meat-heavy diet, i.e. consuming too much saturated fat, which raises cholesterol and leads to heart disease.
But the researchers contend a vegan diet lacks sufficient iron, zinc, vitamin B12, and omega-3 fatty acids; causing vegans to have elevated blood levels of homocysteine and low levels of HDL (or "good") cholesterol. Both are risk factors for cardiovascular disease.
Homocysteine is an amino acid found in the blood; high levels have been linked to heart disease. According to the American Heart Association, homocysteine levels are "strongly influenced" by diet.
To avoid the increased heart risks, and in order to get sufficient B12 and omega-3, the researchers recommend consuming oily fish, like salmon, certain nuts, such as walnuts, eggs, fortified milk, or taking supplements.
Image credit: etnies
No comments:
Post a Comment