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Vegetarians may have a lower tendency of dying from chronic diseases, such as cardiovascular and kidney ailments, than non-vegetarians.
Vegetarians may have a low tendency of developing liver cancer.
Reduced oxidative stress levels, low body fat, enhance antioxidant capacity, and improved lipid profile are associated with individuals on vegetarian diets.
Vegetarians are less likely to develop cardiovascular diseases, such ischemic heart disease, and die from cardiovascular-related causes than non-vegetarians.
Vegetarians have lower chances of developing cancer than non-vegetarians.
Vegetarians are less likely to develop cataracts than frequent consumers of meat and fish.
Vegetarians are associated with better health and lower total mortality rates than non-vegetarians.
Vegetarian diets are associated with good and healthy moods.
Vegetarian diets are associated with low body mass index and obesity risk.
Vegetarian diets may reduce insulin resistance and lower diabetes risk.
High insulin sensitivity is associated with Taiwanese vegetarians.
