Science is showing that plant-based diets can benefit people and the planet. Researchers at Loma Linda University in California analyzed both greenhouse gas emissions and mortality rates for over 70,000 participants from a large prospective cohort study (Adventist Health Study 2). The scientists found that the food choices of semivegetarians (eating meat more than once a month but less than once a week) and vegetarians were linked to 22% and 29% lower greenhouse gas emissions respectively than nonvegetarian diets. Additionally, the mortality rate for semivegetarians and vegetarians was 20% lower than the mortality rate of nonvegetarians.
American Journal of Clinical Nutrition. 2014 June 4;100(Supplement 1):490S-495S. [Epub ahead of print] (Soret S et al.)