Long term vegetarianism can lead to
genetic mutations which raise the risk of heart disease and cancer,
scientists have found.
Populations who have had a primarily
vegetarian diet for generations were found to be far more likely to
carry DNA which makes them susceptible to inflammation. Scientists in the US believe that the
mutation occurred to make it easier for vegetarians to absorb
essential fatty acids from plants. But it has the knock-on effect of
boosting the production of arachidonic acid, which is linked to
inflammatory disease and cancer. When coupled with a diet high in
vegetable oils - such as sunflower oil - the mutated gene quickly
turns fatty acids into dangerous arachidonic acid.
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