Approximately 30% of the UK population have high blood pressure. Many studies show that vegetarians, and vegans in particular, have lower blood pressure than meat eaters.
High blood pressure is a significant risk factor for heart disease, strokes and kidney failure. As with diabetes it’s often referred to as a ‘ticking time bomb’.
- “Most vegetarian diets are low in or devoid of animal products. They’re also usually lower than non-vegetarian diets in total fat, saturated fat and cholesterol. Many studies have shown that vegetarians seem to have a lower risk of obesity, coronary heart disease (which causes heart attack), high blood pressure, diabetes mellitus and some forms of cancer.” – American Heart Association
- In 2014 a meta-analysis published in the Journal of the American Medical Association showed that ‘Consumption of vegetarian diets is associated with lower BP. Such diets could be a useful nonpharmacologic means for reducing BP. (a meta–analysis uses a statistical approach to combine the results from multiple studies).
- In 2012, a cross sectional study in Public Health Nutrition compared the blood pressure of non-vegetarians, semi vegetarians, pescatarians, and vegans. The results showed that vegans had the lowest risk for high blood pressure. It also showed that for each step in diet change, reducing animal products eventually to zero (vegan), resulted in a lower risk for high blood pressure.
- In November 2016 The Academy of Nutrition and Dietetics, the world’s largest organization of nutrition professionals, posted it’s stance on vegetarian and vegan diets. It concluded that:
‘It is the position of the Academy of Nutrition and Dietetics that appropriately planned vegetarian, including vegan, diets are healthful, nutritionally adequate, and may provide health benefits for the prevention and treatment of certain diseases. These diets are appropriate for all stages of the life cycle, including pregnancy, lactation, infancy, childhood, adolescence, older adulthood, and for athletes. Plant-based diets are more environmentally sustainable than diets rich in animal products because they use fewer natural resources and are associated with much less environmental damage. Vegetarians and vegans are at reduced risk of certain health conditions, including ischemic heart disease, type 2 diabetes, hypertension, certain types of cancer, and obesity. Low intake of saturated fat and high intakes of vegetables, fruits, whole grains, legumes, soy products, nuts, and seeds (all rich in fiber and phytochemicals) are characteristics of vegetarian and vegan diets that produce lower total and low-density lipoprotein cholesterol levels and better serum glucose control. These factors contribute to reduction of chronic disease. Vegans need reliable sources of vitamin B-12, such as fortified foods or supplements’.
