Hi folks, we recently came across one interesting article published in the Medical Journal of Australia. This article was authored by Michelle A Reid (BND, APD, AN,Senior Dietician, Sanitarium Health and Wellbeing), Kate A Marsh (AdvAPD, MNutrDiet, PhD), Carol L Zeuschner (BSc, MSc, APD), Angela V Saunders (BS/Dietetics/, MA/Ldshp&Mgmt – HS) and Surinder K Baines (BSc(Hons), APD, PhD, Senior Lecturer, University of Newcastle).
The article quotes a number of research works which demonstrate that ‘a well planned vegetarian diet can meet nutritional needs for good health and may reduce the risk of cancer, cardiovascular diseases, hypertension and obesity’. The research further shows that ‘choosing plant-based meals is also environmentally beneficial’. More so ‘vegetarian diets are generally lower in saturated fat and cholesterol and higher in dietary fibre, antioxidants and phytochemicals than non-vegetarian diets’. In this regard, the authors suggest that ‘it is likely that the combination of these factors provide vegetarians with a significant health advantage’ (Reid et. al 2012)
Reference
Reid, M.A., Marsh, K.A., Zeuschner, C.L., Saunders, A.V., & Baines, S.K. (2012, June 4). Meeting the nutrient reference values on a vegetarian diet. Medical Journal of Australia (1)2.
