"These findings confirm other evidence of a lower mortality from heart disease among vegetarians." - ML Burr and PM Sweetnam, 1982 "Vegetarianism, dietary fiber, and mortality" American Journal of Clinical Nutrition, Vol 36, 873-877, 1982
"These data support the hypothesis that intake of red meat is related to an elevated risk of colon cancer." - Giovannucci, Edward, et al, 1994 "Intake of Fat, Meat, and Fiber in Relation to Risk of Colon Cancer in Men" American Association for Cancer Research, Cancer Research 54, 2390-2397, May 1, 1994
"In conclusion, vegetarians had a 24% lower mortality from ischemic heart disease than non-vegetarians, but no associations of a vegetarian diet with other major causes of death were established." - Key, Timothy J, et al., 1999 "Mortality in vegetarians and nonvegetarians: detailed findings from a collaborative analysis of 5 prospective studies" American Journal of Clinical Nutrition, Vol. 70, No. 3, 516S-524S, September 1999. This study analyzed the combined results from 5 previous studies, covering a total of more than 76,000 people.
In a study of 50,000 male health professionals conducted by the Harvard Medical School, men who eat red meat as a main dish at least five times a week have 400% the risk of getting colon cancer, compared to men who eat red meat less than once a month; they also have 200% the risk of getting prostate cancer.
A 20-year study of 832 middle-aged men was conducted, and it found that the men's risk of stroke was 22% lower for every 3 servings of fruits and vegetables consumed each day.
A study carried out by the University of Connecticut School of Medicine revealed that the bodies of women who suffered from breast cancer had more than double the concentrations of PCBs as compared to the bodies of other women. It warned against the consumption of animal food products such as dairy products, fish and animal fats.
