Meat and obesity: It is difficult to become obese when following humanity’s original diet (Genesis 1-3—fruits, grains, nuts, and vegetables). Recent studies indicate that those who eat a meat diet are much more likely to be obese. In the Adventist Mortality Study 16 percent of vegetarian women and 8 percent of men were obese whereas in the non-vegetarian Adventist group 32 percent of the women and 20 percent of the men were obese. ^{37R. L. Phillips, F. R. Lemon, W. L. Beeson, J. W. Kuzma, American Journal of Clinical Nutrition (1978) 31:S191-S198.} Because meat is high in fat, it contains many calories in a small space and is thus a high-caloric-density food.MOL 322.9

Meat, obesity, and cancer: But obesity leads to further liabilities. Obesity increases the risk of coronary heart disease by 50-100 percent, and the correlation with the risk of cancer increases dramatically. Obesity increases the risk of cancers such as breast cancer, ^{38T. Hirayama, Preventive Medicine (1978), 7:173-195.} endometrial cancer, ^{39E. L. Winder, G. C. Ersher, and N. Mantel, Cancer (1966), 19:489-520. (Some studies in the United States, however, have not directly linked diets heavy in fat or meat to breast cancer.)} prostate cancer, colon cancer, ^{40Regina Ziegler, lecturer from the National Cancer Institute in Atlanta, Ga., at the Diet and Cancer Symposium, April, 1991. See also D. A. Snowden, R. L. Phillips, W. Choi, American Journal of Epidemiology (1984), 120:224-250; R. L. Phillips and D. A. Snowdon, Journal of the National Cancer Institute (1985), 74:307-317.} and other cancers. “People who eat high-fat diets tend to be heavier and to eat more meat and fewer fruits and vegetables, so their risk of cancer also is increasing.” ^{41CA /1996, p. 329.}MOL 322.10

In Hiroshima, Japan, breast cancer was 3.8 times greater in people consuming meat daily compared to vegetarians. Daily users of eggs had 2.8 times greater risk, and butter and cheese users 2-3 times greater risk than non-consumers of these items. ^{42T. Hirayama, Preventive Medicine 7:173-195, (1978). “Egg yolk consumption should be discouraged. The yolk is the highest source of cholesterol in the average American diet. Ingestion of two eggs a day—in visible and/or invisible form (i.e., in prepared foods)—virtually negates dietary programs aimed at reducing serum cholesterol. Consequently, the public should be encouraged to avoid egg yolk in commercially prepared foods. Food manufacturers have recently developed low cholesterol and low saturated fat egg substitutes that may be used successfully in quantity cookery and for scrambled eggs, waffles, pancakes, omelettes, and the like. These developments should be encouraged, but with a lower salt content.” “Special Report: Inter-Society Commission for Heart Disease Resources,” Circulation, July 1984, 70:188A.} In a study of 265,118 Japanese, meat eaters had 2.5 times greater risk of pancreatic cancer. ^{43“Diet, Nutrition, and Cancer,” p. 6-3, Committee on Diet, Nutrition, and Cancer (Washington, D.C.: National Academy Press, 1982).}MOL 323.1

Immune system: The human immune system is directly affected by what one eats, and thus the body’s resistance to cancer may be the most important factor in preventing cancer. Excesses or deficiencies of any nutrient adversely affects the immune system. For example, a high protein diet depresses T-lymphocyte cells, ^{44E. H. Krick, Life and Health Special Cancer Prevention Issue, pp. 12-14, (1978).} and an unreasonably low protein diet, as in Kwashiorkor, depresses the immune system. Obesity depresses the immune system, as does starvation. A high serum cholesterol depresses the immune system, as do excess doses of vitamins C or E. ^{45J. Vitale, Oncology Times, Jan. 1980.}MOL 323.2

Meat and cancer: The mortality ratio involving ovarian cancer is distinctly different betweenMOL 323.3

(a) Adventist lacto-ovo-vegetarians (15.9/100,000),MOL 323.4

(b) those using meat one to three times a week (18/100,000),MOL 323.5

(d) Adventists using meat four or more times weekly (26.4/100,000). ^{46R. L. Phillips, D. A. Snowden, B. N. Brin, in E. L. Wynder, G. A. Leveille, J. H. Weisburger, G. E. Livingston, editors, Environmental Aspects of Cancer—The Role of Macro and Micro Components of Foods (Westport, Conn.: Food and Nutrition Press, 1983), pp. 53-72. No distinction was made between lacto-ovo-vegetarians and total vegetarians—which could lead to the conjecture that an even lower ratio would have been indicated for total vegetarians.}MOL 323.7

In that same study comparing the first three groups, the mortality ratios for breast cancer were:MOL 323.8

(a) 64/100,000;MOL 323.9

(b) 73.3/100,000; andMOL 323.10

(c) 81.6/100,000. ^{47These percentages may not be statistically significant and await further substantiation in later studies.}MOL 323.11

Dietary Aspects of Health Reform

Animal Products Increase Death Risk