Less risk of ischemic heart disease among fish-only consumers and between vegetarians and vegans, among whom the risk of stroke is instead increased

The EPIC-Oxford study followed 48,188 men and women for about 18 years, between the ages of 20 and 59 at the time of inclusion, dividing them between consumers of meat (in addition to fish, milk and dairy products and eggs), consumers of fish but not meat and vegetarian (occasional consumers of dairy products and eggs, but never meat or fish) and vegans (which exclude meat, fish, milk and dairy products and eggs from the diet). Click here to continue…

Leave a Reply

Your email address will not be published. Required fields are marked *