Determining which diet is “healthier” among vegetarian, pescatarian, and carnivore diets depends on various health outcomes and individual needs. Here’s a summary of the research findings:
- Vegetarian and Vegan Diets: Vegetarian diets, including vegan diets, are associated with lower body mass index, total cholesterol, LDL cholesterol, and glucose levels compared to omnivores. They offer protection against cardiovascular diseases, some cancers, and total mortality. Vegan diets may provide additional benefits for obesity, hypertension, type-2 diabetes, and cardiovascular mortality. However, they can increase the risk of certain nutritional deficiencies, particularly in vitamins B-12 and D, calcium, and omega-3 fatty acids (Dinu et al., 2017).
- Pescatarian Diet: Pescatarian diets, which include fish but not meat, are linked to a lower risk of ischemic heart disease and favorable cardiovascular risk profiles. Compared to omnivores, pescatarians tend to have lower body mass index, total cholesterol, and hypertension (Mahase, 2019).
- Carnivore Diet: Research specifically focusing on the health effects of a carnivore diet is limited. However, diets high in red and processed meats are generally associated with higher risks of certain chronic diseases, including cardiovascular disease and some cancers.
- Environmental Impact: Vegan, vegetarian, and pescatarian diets have lower carbon footprints compared to omnivore and carnivore diets, suggesting environmental benefits of plant-based diet patterns (O’Malley et al., 2019).
In conclusion, vegetarian and pescatarian diets are associated with several health benefits and a lower environmental impact compared to diets high in meat. The choice of diet should be based on individual health needs, nutritional adequacy, and personal values, including environmental considerations.