May 19, 2016
(NaturalSociety.com) A new study published in Molecular Biology and Evolution suggests that consuming a long-term vegetarian diet may alter human DNA and make people more susceptible to some cancers and heart disease.
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This, according to researchers, is because DNA makes vegetarians more susceptible to inflammation by boosting arachidonic acid, a substance linked to cancer and inflammation. The study suggests that because of this, vegetarian populations have a 40% increased risk of developing colorectal cancer.
The research is a bit surprising, as a vegetarian diet has long been associated with a variety of health benefits. Vegetarianism has been shown to decrease the risk for Type 2 diabetes, and help people with disease management. Research also suggests the antioxidants reaped from fruits and vegetables cut the likelihood a person will develop cardiovascular disease. These are just a few of the purported health benefits of a plant-based diet.
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