Vegetarians have healthier biomarker profiles in their bodies compared to meat-eaters, and this remains true regardless of age and weight, according to a new British scientific study.

The researchers, led by Dr. Carlos Celis-Morales of the University of Glasgow, presented their findings at the annual European Congress on Obesity (ECO), which was held online this year due to the coronavirus pandemic. They analyzed data from nearly 178,000 healthy individuals aged 37 to 73, of whom 4,111 were vegetarians. The study examined the relationship between diet and 19 blood and urine biomarkers associated with various health conditions (such as diabetes, cardiovascular disease, cancer, kidney and liver function, bone health, etc.).

The researchers found that, compared to meat-eaters, vegetarians had significantly lower levels of 13 potentially harmful biomarkers, including total cholesterol, “bad” cholesterol (LDL), creatinine, liver enzymes GGT and AST, the hormone IGF-1, and others.

On the other hand, vegetarians also had lower levels of some “good” biomarkers, such as “good” cholesterol (HDL), vitamin D, and calcium, as well as significantly higher levels of triglycerides.

No significant differences were observed between vegetarians and meat-eaters in other biomarkers such as blood sugar (HbA1c), blood pressure, or C-reactive protein (a marker of inflammation).

Overall, according to Dr. Morales, “vegetarians appear to have lower levels of pathological biomarkers that can lead to cellular damage and chronic disease.”