Non-meat eaters have lower rates of hypertension and lower blood pressures. (Scientific update: a review of recent scientific papers related to vegetarianism).

A large British study, with more than 2000 male and close to 9000 female participants, examined the risk of hypertension in meat eaters, fish eaters, vegetarians, and vegans. People with hypertension are at increased risk for both heart disease and stroke. Meat eaters were most likely to report that they had been diagnosed with hypertension (15% of men and 12% of women studied). Vegans were least likely to report being diagnosed with hypertension (close to 6% of men and 8% of women). Self-reported hypertension in fish eaters and vegetarians was between that of meat eaters and vegans. However, there was no significant difference in its occurrence between fish eaters and vegetarians.

In addition to examining whether people had been told they had hypertension, this study also measured blood pressures of the four groups. Meat eaters had the highest measured blood pressure, while vegans had the lowest values. Again, fish eaters and vegetarians had similar blood pressures that were between those of meat eaters and vegans. The main explanation for the differences between the groups was that non-meat eaters, especially vegans, were leaner. The results of this study suggest that a vegan diet may reduce risk of hypertension and that it is not necessary to eat fish to control blood pressure. (This has been recommended by some groups.) Vegans in this study appear to have lower risk of heart disease and stroke due to their lower blood pressure.

Appleby PN, Davey GK, Key TJ. 2002. Hypertension and blood pressure among meat eaters, fish eaters, vegetarians and vegans in EPIC-Oxford. Public Health Nutr 5:645-54.