Vegetarian food and the non-vegetarian and relationship and the risk of chronic non-transmissible diseases in adults
Abstract
The number of people adhering to vegetarianism has grown significantly and is motivated by various issues ranging from religious to moral. Studies have shown a positive relationship with the adoption of a vegetarian diet in reducing the risk of chronic non-communicable diseases. An academic and clinical study of the benefits of vegetarianism and its risks to physical and mental well-being is necessary. The aim of the study was to assess the quality of life of vegetarians and non-vegetarians, with regard to reducing the risk of developing chronic non-communicable diseases. It is a cross - sectional study that presents a descriptive character and a qualitative approach. Ten vegetarians and 10 omnivores, of both sexes, and aged between 20 and 60 years were included. Lifestyle was assessed using a semi-structured questionnaire and assessment of nutritional status using anthropometric data such as Body Mass Index (BMI), circumferences and skin folds. 50% of omnivores and 40% of vegetarians were eutrophic, 20% of omnivores and 50% of vegetarians, overweight, 20% of omnivores, Grade I obesity, 10% of vegetarians, Grade II obesity and 10% of omnivores, Grade III obesity. 60% of omnivores and 50% of vegetarians had a low risk of diseases associated with obesity according to waist circumference. Regarding the waist-to-hip ratio, 40% of omnivores and 60% of vegetarians had moderate cardiac risk. Most of the interviewees have the habit of regular physical activity. It is noted that vegetarians have a better composition of food, however, the risk of developing NCDs was apparently not so different between groups when related to anthropometric parameters.
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