Veganism and Health

Cardio-vascular Disease

According to the National Center for Biotechnology Information, those who eat a vegan diet are less prone to cardio-vascular disease due to the fact that vegan diets are high in fiber, low in total and saturated fat, and low in bio-available phosphate. High amounts of fiber have been shown to reduce low density lipoprotein, or LDL cholesterol which in high amounts (typically in animal products) can cause plaque formation and hardened arteries. Additionally, diets containing animal products are shown to have higher amounts of total and saturated fat, as well as high phosphate levels, all of which are associated with increased risk of cardio-vascular disease.

Organic Vegetables


Studies show that vegetarians are 12%-18% less likely to develop cancer, and those who consume red and/or processed meat are at a higher risk of developing cancers of the breast, bladder, esophagus, stomach, pancreas, lung, endometrium and prostate.


According to research, a vegan diet has been associated with prevention and treatment of type 2 diabetes. This is due to the lower average weight of those who consume vegan diets, as well as the fact that vegan diets are shown to lower total and LDL cholesterol along with controlling lipid levels, not only reducing the risk of developing type 2 diabetes, but also aiding in the effectiveness of insulin treatments in those suffering from type 2 diabetes.

Fruits and Nuts
Fresh Produce


Due to the fact that vegan diets are high in magnesium, potassium, iron, thiamin, riboflavin, folate, and vitamins, research shows that vegans have a lower BMI. Additionally, vegan diets contain less total fats which is shown to lower the risk of obesity, especially in children.