A new report might make you think again about your dinner. Researchers from the University of Oxford have analyzed the diets of almost 45,000 volunteers in England and Scotland, to compare the rates of heart disease in those who do, and don't eat meat and fish.
The study, published in the American Journal of Clinical Nutrition, found that vegetarians had a 32 per cent lower risk of falling ill or dying from heart disease.
Dr Francesca Crowe, who lead the team from the university's cancer epidemiology unit, said: "Most of the difference in risk is probably caused by effects on cholesterol and blood pressure, and shows the important role of diet in the prevention of heart disease."
The research was funded by Cancer Research UK and the Medical Research Council, and began recruiting volunteers to take part during the 1990s. Around a third of the participants were vegetarian.