Five Reasons Why Vegans Now Get Cheaper Life Insurance

According to a 2012 study published by Public Health Nutrition Journal, vegans have a 63% lower risk of hypertension than non vegetarians.

This 2012 study compared hypertension risk of vegans versus as compared to other vegetarian groups and non-vegetarians. The study concluded that vegans have lower systolic and diastolic blood pressure(BP) resulting in 63% lower risk of hypertension than omnivores. Lower body mass, non-animal protein sources, and higher potassium and fiber intake all contribute to this reduction in risk for vegans.^[1]

According to a 2016 study in the Critical Reviews in Food Science and Nutrition, vegans have a 15% lower incidence of all types of cancer, 34% lower risk of female-specific cancer and 22% lower risk of colorectal cancer.

In a study that included 56,000 vegan participants, vegans had significantly lower levels of cancer when compared to non-vegans. The reasons for the beneficial effects of veganism on cancer lie mainly on the lower intake of total and saturated fats in a vegan diet. Reduced cancer risk is also associated with vegans' large consumption of foods known to decrease cancer risk, such as soybean, legumes, nuts and vegetable oils. Additionally, vegans can absorb more carotenoids, disease-fighting pigment, and polyphenols, that help prevent degenerative diseases like cancer.^[2]

According to a 2009 study published in Diabetes Care Journal, vegans have a 49% lower risk of type 2 diabetes.

The 5-unit BMI difference between vegans and non-vegans indicates a substantial potential of veganism to protect against obesity and diabetes. In the study, inclusion of any meat or fish, even on a less than weekly basis, seems to limit some of the protection associated with a vegan diet. The study also concluded that the portfolio of foods found in vegan diets may carry metabolic advantages helping reduce type 2 diabetes risk by 49%.^[3]

According to The Journal of the Alzheimer's Association, a diet focused on extra leafy green vegetables, fiber, fruits and berries is associated with a 53% reduced incidence of Alzheimer's disease, particularly in those predisposed.

Researchers recently showed the association between a plant-based diet and a significantly lower risk of developing Alzheimer's desease (AD). The diet included at least three servings of whole grains, a salad and one other vegetable everyday. It also involved snacking most days on nuts and eating beans every other day or so, berries at least twice a week.^[4]

According to a 2013 study published by Journal of the American Medical Association, vegans have a 9% lower risk of cardiovascular disease compared to meat eaters.

Hardened arteries are a direct cause of heart attacks and strokes. A study featured in the American Journal of clinical Nutrition proved vegans to have the most elastic arteries of any selection group tested. Vegan diets are devoid of animal products, thus resulting in significantly lower consumption levels of total fat, saturated fat and cholesterol. All of these factors contribute to vegans having a lower risk of CVD disease. Popular vegan substitutes like soy beans, legumes, nuts, and veggie oils are also known to actively decrease CVD risks, blood pressure, and cholesterol levels, leaving blood vessels elastic and blockage free.^[5]