The underlying and prevailing assumption is that going vegetarian boosts health. Firstly, vegetarianism leads to reduced intake of fat and total energy, which, as a result, reduces the risks of obesity and lowers an individual's chances of developing type 2 diabetes. Secondly, a higher intake of fruits and vegetables lowers blood pressure due to lower cholesterol intake.
Additionally, a vegetarian diet leads to reduced risks of heart diseases due to a lower intake of saturated fats and increased rates of fiber, antioxidant vitamins, minerals, and phytochemical intake. Furthermore, a vegan diet also reduces risks of digestive problems such as constipation and diverticular disease and further reduces risks of cancer of the digestive system. According to an article about health from Northern Echo, research suggests that a vegetarian diet can lead to a longer life expectancy as it has reduced all-cause mortality of 12 percent. Finally, it also contributes to better skin, healthy hair, and nails from the vitamins, minerals, and antioxidants that it contains.
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There exist challenges of meeting nutritional needs while following a vegetarian diet. It brings about the potential of inadequate intake of certain very essential nutrients which include iron, vitamin B 12 , vitamin D, riboflavin, iron, calcium, and zinc (Thompson & Manore p.206). One major challenge of a vegetarian diet is the inability of getting enough proteins. It can be solved by eating vegetable proteins, peas, dried beans, nuts, grains, and seeds. Nuts such as walnuts and peanuts are rich in proteins while they reduce high risks of cardiovascular diseases. Certain types of new foods also provide nonmeat proteins such as Quorn. Quorn is a product of protein obtained when the fungus is fermented, and when mixed with other types of food, it provides proteins (Thompson & Manore p.198).
References
Health: Going vegetarian could boost your health. (2018, May 11). Northern Echo Retrieved from https://search.proquest.com/docview/2037257995?accountid=45049
Thompson J. J., Manore M. Nutrition: An Applied Approach (5th Edition)
