Vegetarian is a term that was not coined until the mid-1800s, however the concept dates back to at least the sixth century BC. The 19th century gave birth to a vegetarian movement which was largely Church related; the Seventh-day Adventist Church encouraged a vegetarian diet. Results of a 1943 Gallup poll demonstrated that between 2.5 and 3.0 million Americans were vegetarians (2 percent of the total population). The vegetarian population is skewed toward the over-40 age group. Reasons for choosing a vegetarian diet include, improved health. Persons consuming vegetarian and semivegetarian diets are found to have lower rates of chronic diseases such as cancers, heart disease, and diabetes. For this reason, effects of the vegetarian diet on cholesterol, fat consumption and health concerns, and nutrient intake, are considered (Messina and Messina 1-17).
Cholesterol/Food Fat Functions & Health Problems
Atherosclerosis is stated as the biggest killer in the Western world. Elevated serum or plasma total cholesterol is viewed as an independent atherosclerotic risk factor: elevated serum total or low-density lipoprotein (LDL) cholesterol, a low high-density lipoprotein (HDL) cholesterol level, or both. The average adult in the United States is found to consume approximately 500 mg of cholesterol daily, and 100 gm of fat daily (none should consume more than 75 gm of fat daily) (Roberts 580-87).
Reports estimate that about 20 percent of the population, have blood cholesterol levels that place them at high risk for heart disease. Desirable levels of blood cholesterol are considered to be between 100 and 150 mg/dL; those consuming plant-based diets are found to have levels within this range. Studies of Seventh-day Adventists demonstrate that vegetarian men have approximately half the risk of death due to ischemic heart disease; meat consumption is associated with fatal ischemic heart disease. Risk among vegans is found to be ...