Many who believe that diet foods and animal derivatives safe for heart health. But the fact that a vegan diet are at greater risk of heart attack. Further consider the following article:
Hangzhou, China, The vegans are people who do not eat animal products. But such a pattern is not necessarily good, because they do not eat animal products at all even at risk of heart disease.
Why is that?
For information, unlike vegan vegetarian diet. People who do not eat meat vegetarian diet, vegan diet while those who did not consume any animal products including dairy and eggs.
According to a study published in the Journal of Agriculture and Food Chemistry, vegan lifestyle can increase the risk of blood clots and hardening of the arteries, which both can cause heart attacks and strokes.
The study was conducted in Hangzhou, China, based on review of dozens of articles published in biochemistry vegetarian for 30 years.
While the meat eaters have an increased risk of disease
cardiovascular higher than vegetarians, but this should not be the same for the vegan.
The study notes that the vegans tend to have blood levels of homocysteine (an amino acid associated with risk of coronary heart disease) and decreased levels of HDL (high density lipoprotein or good cholesterol), both of which can increase the risk of heart disease, as reported by the Independent, Friday (8 / 4 / 2011).
Vegan diet eliminates all meat and animal products including eggs, milk and cheese, tend to lack essential nutrients such as iron, zinc, vitamin B12 and omega-3 fatty acids, which can reduce the risk of disease
heart.
Omega-3 fatty acids have been shown to reduce the risk of arrhythmia or abnormal heart rate, slow the rate of plaque buildup and lower blood pressure.
Therefore, the results of this study recommends that vegetarians and vegans to meet the nutritional intake by eating a good source of food or nutritional supplement, although not eat meat.
Sources of omega-3 fatty acids a good example there are a lot of salmon and nuts, while vitamin B12 is found in seafood, eggs and fortified milk (including soy milk).
