Let those who excluded all animal protein in their diet can rest assured: the vegetarian diet does not increase the risk of cancer. A study published earlier this week was misinterpreted. Explanations.
"Most of the items on our study were false," wanted to highlight one of the authors of the study in the columns of Le Monde. Therefore erroneous information appeared in the press in recent days, according to which a vegetarian diet long term (several generations) modified DNA, making it more vulnerable to certain inflammatory diseases.
Food does not affect DNA directly
Originally, the researchers investigated the possible links between diet and the different variants of a gene involved in the metabolism of fatty acids (omega-3 and omega-6). In Western countries the classic version of the gene is dominant, while in the countries of vegetarian tradition the most widespread variant, called variant "Vegetarian" has the characteristic to better metabolize omega.
It can not be concluded as long as the power supply directly alters the gene. Researchers speak rather of natural adaptation of the individual to his environment.
Use genetic information to adjust his diet
The problem: those who have inherited the gene "vegetarian" they have double deviate from the regime of their ancestors, consuming less fruit and vegetables and more meat and fish are more prone to inflammation, this increasing their risk of heart disease and certain cancers.
As explained by one of the authors of the study in the world, it does not mean that a vegetarian diet over several generations is a health hazard. The lesson of this work:
"We can use this genetic information to adjust our diet, so that it is adapted to our genome. This is what we call personalized nutrition."
Well balanced vegetarian diets
So vegetarians can continue to safely abandon meat and fish, for the benefit of plants. Remains that they must ensure compensate for the lack of animal protein to avoid any deficiency.
The keys to a balanced vegetarian diet:
consume at each meal of cereal foods, potatoes or pulses, vegetables at will, a fruit, a dairy product;
associate them different plant protein sources (grains, pulses, nuts and seeds). For example, pulses with a dairy (lentil salad with cubes of cheese)