Vegetarian diets linked to lower death rate

People who eat a vegetarian diet could boost their chances of living longer.
This is according to a research team led by Dr Michael Orlich and Dr Gary Fraser who studied more than 73,000 people over the age of 25.
Participants were split into different groups depending on their dietary choices. Around 50 per cent ate meat and fish more than once a week and the remaining half practiced some form of vegetarianism.
Over six years there were 2,570 deaths recorded by scientists among the 73,000, with vegetarians 12 per cent less likely to die than meat-eaters.
The study said those practicing a vegetarian diet had lower rates of cardiovascular disease, diabetes and kidney failure – although no correlation was found relating to cancer .
It was also found that the benefits of a no-meat diet are more prominent in men than women.
Dr Olrich said: “This research gives more support to the idea that certain vegetarian dietary patterns may be associated with reduced mortality and increased longevity.”