A long vegetarian diet increases the risk of cancer
A long vegetarian diet increases the risk of cancer

The study conducted by scientists at Cornell University, located in Ithaca, New York, is causing heated reactions: being vegetarian for a very long time it can cause genetic changes that increase the risk of contracting cancer.

The Cornell researchers carried out their studies on several samples: genomes from a population that follows a predominantly vegetarian diet in Pune, India, and a population that tends to be carnivorous like that of Kansas. The differences found are significant.

The mutation would concern an important process responsible for the intake of essential fatty acids, contained in large quantities in plants.

The effect of the mutated gene, combined with a diet rich in vegetable fats, is the production of archidonic acid, known to significantly increase inflammation and degenerative diseases. Those wishing to learn more can read the article by The Sciences.

Furthermore, the mutation hinders the absorption of Omega3 (contained in cauliflower, salmon, spinach, peaches, walnuts) and an over-assimilation of Omega6, which are less healthy and contained in vegetable oils.

Mark Brenna, research director at Cornell University, recommends that those who follow a strictly vegetarian diet use oil with a low Omega6 content, such as olive oils.

Scientists have recently associated the consumption of red meat and sausages with cancer, in short, which diet is not dangerous in one way or another?

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