In 1995, poultry consumption dipped slightly to 30.5 kilograms per person, down from a peak of 30.8 kg in 1994, but up from 19.4 kg in 1976. Canadians ate an average of 22.9 kg of beef per person in both 1994 and 1995, dropping from 38.2 kg in 1976. For the past 10 years, the annual consumption of pork has remained fairly stable, ranging from 21 to 23 kg per person. Vegetarians may need less calcium than meat eaters, since animal protein tends to block absorption of the mineral. Vegetarian diets have low levels of the amino acid homocysteine, recently linked to increased risk of heart disease.
Plant foods are rich in folic acid which reduces homocysteine levels.
Vegetarians are at reduced risk from diverticulitis, hemorrhoids and constipation. Meat eaters have higher levels than vegetarians of certain digestive acids that may help cause colon cancer. Some research suggests that animal protein may fuel the growth of cancerous tumors. Weighing in the fullness factor Overweight occurs when people eat too much. However, it's not necessarily the volume of food consumed, but the choice of foods with a high caloric density that causes the flab to build.