Vegans At Increased Risk Of Developing Blood Clots And Atherosclerosis


People who follow a vegan lifestyle — strict vegetarians who try to eat no meat or animal products of any kind — may increase their risk of developing blood clots and atherosclerosis or “hardening of the arteries,” which are conditions that can lead to heart attacks and stroke.

That’s the conclusion of a review of dozens of articles published on the biochemistry of vegetarianism during the past 30 years. The article appears in ACS’ bi-weekly Journal of Agricultural and Food Chemistry.

Duo Li notes in the review that meat eaters are known for having a significantly higher combination of cardiovascular risk factors than vegetarians. Lower-risk vegans, however, may not be immune. Their diets tend to be lacking several key nutrients — including iron, zinc, vitamin B12, and omega-3 fatty acids.

While a balanced vegetarian diet can provide enough protein, this isn’t always the case when it comes to fat and fatty acids. As a result, vegans tend to have elevated blood levels of homocysteine and decreased levels of HDL, the “good” form of cholesterol. Both are risk factors for heart disease.

It concludes that there is a strong scientific basis for vegetarians and vegans to increase their dietary omega-3 fatty acids and vitamin B12 to help contend with those risks.

Good sources of omega-3s include salmon and other oily fish, walnuts and certain other nuts. Good sources of vitamin B12 include seafood, eggs, and fortified milk. Dietary supplements also can supply these nutrients.

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  • dylan

    This information is false!!!!

    • organicslant

      So the source and study is false…counter with study that states the opposite…just trying to have dialogue…

      • dylan

        High-levels of cholesterol in the blood are strongly associated with coronary artery disease in patients of all types and ages. A high fat diet has long been thought to increase the coagulability of the blood. Moolton and colleagues have shown that a diet rich in animal fat causes a distinct rise in the adhesiveness of the platelets and in some cases in the count as well. He has isolated a lipid substance, present in all fatty tissue, which when injected increases the platelet cound and adhesiveness and the coagulability of the blood. The efficacy of a high fat diet in relieving bleeding disorders has been reported, and a diet poor in fat has been utilized to combat the thrombotic tendency in surgical patients and in patients following coronary thrombosis. Of interest also is the reported decrease in vascular thrombosis in Norway during the recent war when the fat intake was reduced by about 50 per cerecent.

        Also another thing animal products are high in is saterated fat.