Purpose of review
Plant-based diets are associated with better health and
longevity. Veganism is a strict form of vegetarianism, which has gained increasing attention in recent years. This review will focus on studies addressing mortality and
health-span in vegans and vegetarians and discuss possible
longevity-enhancing mechanisms.
Recent findings
Studies in vegans are still limited. Epidemiologic studies consistently show lower disease rates, such as lower incidence of cancer and cardiovascular disease, but mortality rates are comparable with rates in vegetarians and occasional meat eaters. Reasons for following strict
vegan diets differ, which may affect diet quality, and thus health and life-span. New insights into some characteristics of veganism, such as
protein restriction or restriction in certain amino acids (leucine or methionine) show potentially life-span-enhancing potential. Veganism improves insulin resistance and dyslipidemia and associated abnormalities. Gut microbiota as mediator of dietary impact on host metabolism is more diverse in vegans and has been suggested to be a health-promoting factor.
Vegan diets do not fulfill the requirements of children, pregnant women or old individuals who should receive adequate supplements.
Summary
There is substantial evidence that plant-based diets are associated with better health but not necessarily lower mortality rates. The exact mechanisms of health promotion by
vegan diets are still not entirely clear but most likely multifactorial. Reasons for and quality of the
vegan diet should be assessed in
longevity studies.
