Vegetarians are thought to be healthier than meat-eaters, according to a misconception. According to the findings of the experts, this is not the case, and vegetarians must contend with additional health risks, such as heart disease. The vegetarians, on the other hand, are less likely to develop heart disease than their meat-eating counterparts. In order to better understand the health status of meat-eaters, vegans, fish-eaters, and vegetarians, the Oxford EPIC project is presently conducting research. People are turning to vegetarianism for a variety of reasons, including ethical, religious, and environmental ones.

Vegetarians abstain from eating animal products such as meat, fish, and eggs or dairy products. The risk of coronary heart disease is reduced among vegetarians because of the greater preventive impact. Strokes are more likely to strike patients with this condition. They found that vegans and those who eat fish or meat had a 22% and 13% decreased risk of heart disease, respectively. Vegetarians have a 20 percent higher stroke risk than meat eaters, according to research. However, vegetarians can avoid strokes by adhering to a healthy diet. Meat eaters consume more salt than vegetarians, who eat more fruits, vegetables, legumes, and nuts, since they eat less meat. One of the leading causes of stroke among vegetarians is a deficiency in the B vitamin vitamin B12.

To maintain one’s heart in good shape, one should limit their intake of highly processed meals. Cutting less on animal-based food items can also help safeguard the earth from climate change, according to a study from Johns Hopkins University. Plant-based diets had less carbon footprints than meat-based diets since they don’t contain ruminants. The smallest per capita greenhouse gas footprint was achieved by those following a vegan diet. A plant-based diet would reduce greenhouse gas emissions from food production by 70 percent for every person in the world.