Researchers believe this added length of life and quality of health is, in general, a healthier lifestyle, particularly the dietary intake of more fruits, vegetables, and whole grains, as well as the avoidance of tobacco, alcohol, tea, coffee, and meat. Vegetarians have reduced risks of certain diseases because of their increased consumption of whole grains, dried beans, nuts, fresh fruits, and vegetables. Vegetarians are exposed to fewer carcinogens and mutagens because they do not eat meat. Current evidence demonstrates that the more closely a person follows the lacto-ovovegetarian diet the lower the risks of major diseases. Fruits, vegetables, grains, legumes, and nuts are often less expensive than meat.
Plant foods use fewer resources from the environment.
Vegetarians typically enjoy a greater variety of foods, ethnic dishes, and exciting menus. A diet containing a variety of grains and vegetables, fruits, legumes, and nuts containing high dietary fiber protects from diabetes, heart disease, hypertension, many forms of cancer, and other chronic diseases. Research on these protective effects is ongoing and exciting. In 1989, the National Academy of Sciences recommended that people eat five or more servings of fruit and vegetables every day and six or more servings daily of a combination of whole grains, cereals, and legumes. In 1992 the U.S. Department of Agriculture unveiled its Food Guide Pyramid in which the bulk of the diet was to be plant-based.