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group_1_presentation_1_-_vegan_vs._meat_diet [2020/01/31 16:45]
guos13
group_1_presentation_1_-_vegan_vs._meat_diet [2020/01/31 18:01] (current)
taghizk [Cardiovascular - Karan]
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 Any active individual is largely concerned about managing their weight and BMI. Considering that nearly two-thirds of America citizens are classified as either overweight or obese, the topic of diet becomes increasingly important in promoting weight loss (Hedley et al., 2004). Vegetarian, similar to low-fat diets, has been proven effective in the short-term for reducing weight, alongside other benefits and effects. In a 14-week prospective study conducted by Turner-McGrievy and colleagues (2007), a vegan diet was significantly greater at promoting weight loss when compared to the National Cholesterol Education Program diet. Additionally,​ vegetarians and vegans typically have a lower BMI when compared to omnivores (Alewaeters,​ Clarys, Hebbelinck, Deriemaeker,​ & Clarys, 2005). These results are consistent even without placing a limit on portion size and calorie consumption,​ as it is assumed that vegans receive a decrease in dietary energy density and lower energy consumption by vegans (Barnard, Scialli, Turner-McGrievy,​ Lanou, & Glass, 2005). However, more studies are required to examine the effects of a vegan diet on weight in the long-term. Any active individual is largely concerned about managing their weight and BMI. Considering that nearly two-thirds of America citizens are classified as either overweight or obese, the topic of diet becomes increasingly important in promoting weight loss (Hedley et al., 2004). Vegetarian, similar to low-fat diets, has been proven effective in the short-term for reducing weight, alongside other benefits and effects. In a 14-week prospective study conducted by Turner-McGrievy and colleagues (2007), a vegan diet was significantly greater at promoting weight loss when compared to the National Cholesterol Education Program diet. Additionally,​ vegetarians and vegans typically have a lower BMI when compared to omnivores (Alewaeters,​ Clarys, Hebbelinck, Deriemaeker,​ & Clarys, 2005). These results are consistent even without placing a limit on portion size and calorie consumption,​ as it is assumed that vegans receive a decrease in dietary energy density and lower energy consumption by vegans (Barnard, Scialli, Turner-McGrievy,​ Lanou, & Glass, 2005). However, more studies are required to examine the effects of a vegan diet on weight in the long-term.
  
-====== Cardiovascular ​- Karan ======+====== ​Impacts of Vegan and Meat Diet on Cardiovascular ​System ​======
 Several studies have looked at the health risks associated with the consumption of meat. Meat contains saturated fat and red meat has been found to contain more saturated fat than most other sources of proteins such as fish and chicken. It has been shown that large amounts of saturated fat is responsible for raising one’s cholesterol level which could lead to an increased risk of heart disease(Berry et al., 2019). In a large European study done in 2013, the relationship between the consumption of meat and mortality due to cardiovascular diseases in 448,568 male and female from 10 countries was published. They confirmed that an increased consumption of red meat increased the mortality by 14%. Similar trend was observed in processed meat. It was shown that consumption of processed meat increased the mortality by approximately 44%(Richi et al., 2015). ​ Several studies have looked at the health risks associated with the consumption of meat. Meat contains saturated fat and red meat has been found to contain more saturated fat than most other sources of proteins such as fish and chicken. It has been shown that large amounts of saturated fat is responsible for raising one’s cholesterol level which could lead to an increased risk of heart disease(Berry et al., 2019). In a large European study done in 2013, the relationship between the consumption of meat and mortality due to cardiovascular diseases in 448,568 male and female from 10 countries was published. They confirmed that an increased consumption of red meat increased the mortality by 14%. Similar trend was observed in processed meat. It was shown that consumption of processed meat increased the mortality by approximately 44%(Richi et al., 2015). ​
  
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