Each person was given scores based on the types of food they ate. They also took into consideration other influencing factors including age, gender, daily calorie intake, body mass index (BMI) and smoking status. Based on their scores, participants were placed in different categories, ranging from the least to the most pro-vegetarian.
Finally, death rates from heart disease were compared. Their findings conclude that ‘pro-vegetarians’ who obtained almost 70% of their food from plant-based sources had a 20% less risk of dying from heart disease than those who followed a diet where only 45% comprised of plant products.
