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A vegetarian diet lowers risk of diseases.

A vegetarian diet reduces the chances of developing kidney stones and gallstones. Diets high in animal protein cause the body to excrete calcium, oxalate, and uric acid—the main components of kidney stones and gallstones. [6]

A vegetarian diet also lowers the risk of heart disease. [64] Vegetarians had 24% lower mortality from heart disease than meat eaters. [7] A vegetarian diet also helps lower blood pressure, prevent hypertension, and thus reduce the risk of stroke. [8]

Eating meat increases the risk of getting type 2 diabetes in women, and eating processed meat increases the risk in men. [9] [122] A vegetarian diet rich in whole grains, legumes, nuts, and soy proteins helps to improve glycemic control in people who already have diabetes. [10]

Studies show that vegetarians are up to 40% less likely to develop cancer than meat eaters. In 2015 the World Health Organization classified red meat as “probably carcinogenic to humans” and processed meats as “carcinogenic to humans.” [140] Consuming beef, pork, or lamb five or more times a week significantly increases the risk of colon cancer. [102] Eating processed meats such as bacon or sausage increases this risk even further. [148] Diets high in animal protein were associated with a 4-fold increase in cancer death risk compared to high protein diets based on plant-derived protein sources. [132]

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