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Vegetarians Live Longer, Produce Fewer Greenhouse Gases

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By: Sean Moloughney

Editor, Nutraceuticals World

Research from California-based Loma Linda University Health suggested that eating a plant-based diet may benefit the environment as well as improve longevity.

The study was published in the July issue of the American Journal of Clinical Nutrition, and was 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 climate change, the study focused 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 mortality rate for non-vegetarians was almost 20% higher than that for vegetarians and semi-vegetarians. On top of lower mortality rates, switching from non-vegetarian diets to vegetarian diets or even semi-vegetarian diets also helped reduce greenhouse gas emissions. 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, PhD, MPH, associate dean at Loma Linda University School of Public Health and co-author of the study.

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