"A recent study found that vegetarian diets help prevent oxidative stress, compared with non-vegetarian diets. Researchers tracked the diets of 100 healthy men and women, 40-60 years of age, for one year. Half of the participants have been following a vegetarian diet since birth and the other half were non-vegetarians. After one year the vegetarian group had significantly higher blood levels of Vitamin E, Vitamin A, and glutathione peroxidase - a selenium-containing enzyme that serves as an antioxidant, compared with non-vegetarians. Blood tests that measure levels of lipid peroxidation (when a fat cell reacts with oxygen to make it an unstable molecule) were significantly increased in non-vegetarians. Reasons for better values among vegetarians maybe due to higher and regular consumption of fruits and vegetables, whole grains, plant oils, fiber, and complex carbohydrates."
Somannavar MS, Kodliwadmath MV. Correlation between oxidative stress andantioxidant defence in South Indian urban vegetarians andnon-vegetarians. Eur Rev Med Pharmacol Sci.2012;16(3):351-4
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