Study Finds Multigenerational Vegetarians Are Genetically Predisposed to Cancer and Heart Disease on a Modern Diet

It’s no secret that vegetarian diets pose unique nutritional challenges. Protein, iron, vitamin D, and vitamin B12, for example, are nutrients vegetarians typically struggle to obtain optimally. Often overlooked, however, are the important differences between animal and vegetable foods with respect to essential fatty acids (EFAs). As we’ll see, vegetable EFA sources are inferior to animal sources and, according to research recently conducted by Cornell University scientists, these shortcomings promote genetic adaptations, which make intergenerational vegetarians more prone to inflammation-related diseases, particularly cancer and heart disease 1. The EFA Basics The only fatty acids considered “essential” are polyunsaturated fatty acids…

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