I am a vegetarian. I continue as a vegetarian. My father was a vegetarian. That is how I became one. Sufferings of animals at the hands of butchers shocked me. During my primary school days, while going to school, I used to see how animals are getting killed by butchers in their wayside shops. Throughout the day, the carcasses will remain hung in their shops till the meat is sold in retail to their customers.
The worst scene was the killings of pigs. Occasionally they escape from the stroke of the pickaxe and run for their life wailing. Such scenes left a lasting impression on me. I believe if nonvegetarians have to kill the animals before they collect the meat they eat they may prefer to be vegetarians.
The provocation for writing this blog is a news item titled " Analysis of more than 1.5 million people finds meat consumption raises mortality rates" which I received from an international news service.
The news item referred to a review of large-scale studies involving more than 1.5 million people that found that all-cause mortality is higher for those who eat meat, particularly red or processed meat, on a daily basis. The Journal of the American Osteopathic Association published the review titled "Is Meat Killing Us?" conducted by physicians from Mayo Clinic in Arizona,
You may, if you desire, access the original paper at:
http://jaoa.org/article.aspx?articleid=2517494
The authors analyzed six studies that evaluated the effects of meat and vegetarian diets on mortality with a goal of giving primary care physicians evidence-based guidance about whether they should discourage patients from eating meat. Their recommendation was clear: physicians should advise patients to limit animal products when possible and consume more plants than meat.
"This data reinforces what we have known for so long - your diet has great potential to harm or heal," the news story quoted Brookshield Laurent, DO, assistant professor of family medicine and clinical sciences at New York Institute of Technology College of Osteopathic Medicine.
"This clinical-based evidence can assist physicians in counseling patients about the important role diet plays, leading to improved preventive care, a key consideration in the osteopathic philosophy of medicine," he added
The findings for U.S. and European populations differed somewhat. Red meat was the focus of attention; the data found the steepest rise in mortality at the smallest increases in intake of total red meat.
The 2014 study was very extensive. It followed more than one million people over 5.5 to 28 years and considered the association of processed meat (such as bacon, sausage, salami, hot dogs and ham), as well as unprocessed red meat (including uncured, unsalted beef, pork, lamb or game).
A 2014 meta-analysis examined associations with mortality from cardiovascular disease and ischemic heart disease. In that study of more than 1.5 million people, researchers found only processed meat significantly increase the risk for all-cause mortality.
Combined, the findings of these studies are statistically significant in their similarity, the reviewers noted. Further, a 2003 review of more than 500,000 participants found a decreased risk of 25 percent to nearly 50 percent of all-cause mortality for very low meat intake compared with higher meat intake.
They also found a 3.6-year increase in life expectancy for those on a vegetarian diet for more than 17 years, as compared to short-term vegetarians.
One constant worry I have is the quality of life when life is extended. Modern medicine can extend life. What is the advantage if the quality of life is not preserved.?
Also, there is a general feeling that a plant- based diet may not contain some of the essential nutrients. These are all legitimate points.
