Diet and Fitness

Vegetarian Diet: Their Impact

Several studies have shown that populations of individuals who follow a vegetarian diet have a lower incidence of certain diseases.

Among these diseases are cardiovascular disease, type 2 diabetes or certain cancers.

Based on all the aforementioned considerations about vegetarian food, we can note several nutritional differences between vegetarian and non-vegetarian diets (omnivores), for example:

• Omnivores eat more fat, particularly saturated fat rate compared with people who have a vegetarian diet.
• Both diets ovolactovegetarianas non-vegetarians as consumption, in quantity, of polyunsaturated fats is lower than the saturated fat.
• Individuals who follow a diet consume half ovolactovegetariana cholesterol than those conducting a conventional omnivorous diet. Simultaneously, people who base their diets on the vegan diet, they receive a contribution of zero cholesterol.
• Vegetarians consume between 75% and 400% more fiber than people who have non-vegetarian diet. Obviously, they are strict vegetarians who eat as much fiber.
• Strict vegetarians, with its power have the highest consumption of carbohydrates compared with the rest of the individuals who carried out vegetarian diets.
• Omnivores consume twice the recommended amount of protein, mainly animal proteins. In the case of ovolactovegetarianos, the protein intake is lower, being only half of this contribution, animal protein. In regard to vegans.
• In general, vegans is greater consumption of antioxidants (vitamins C and E, carotenoids, flavonoids and phytochemicals).

Well combined Incomplete proteins can lead to other value comparable to that of meat, fish and egg.

Some combinations favorable consideration in vegetarian diets:

• Milk and rice or wheat or sesame seeds or potato
• Corn and soybean milk
• Vegetables with rice
• Beans and corn or wheat
• Soy and sesame wheat or rice
• Rice with nuts

It is very important, before deciding to make a vegetarian to have advice from a professional trained in nutrition, to prevent nutritional deficiencies.

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