Vegetarianism

Abstract

Vegetarianism pursued for reasons of physical health is a recent practice historically. It is now regarded as healthful dietary alternative, thanks to modern nutritional science. Vegetarian diets contain less total fat, cholesterol, and protein, and more complex carbohydrate and fiber. They appear to provide adequate protein, vitamins and minerals for meeting human physiological requirements except in growing children and lactating women where supplemental iron, vitamin B12, and vitamin D appear necessary. A vegetarian diet reduces overall mortality, and especially cardiovascular and cancer mortalities. It lowers serum cholesterol and low density lipoprotein (LDL) levels and hence reduces atherosclerosis. It lowers blood pressure and reduces the risk for type II diabetes. Dietary fibers improve sensitivity to insulin. Vegetarians were found to have a lower incidence of gastrointestinal cancer, gallstones, diverticular diseases, constipation and even a lower emergency appendicectomy rate. A vegetarian diet decreases the prevalence of chronic diseases, medication use, and health services use (hospitalization and X-ray), and potentially, health care costs.