Vegetarians may not only be more likely to outlive their meat-eating counterparts[1] , they could have a leg up in the weight department, too.


A new study from Loma Linda University researchers shows an association between diet type and weight, with vegetarians having a lower body mass index than non-vegetarians. Interestingly, researchers found this association despite both groups in the study having similar caloric intake.


The Journal of the Academy of Nutrition and Dietetics study[2] is based on data from the Adventist Health Study 2, which includes dietary data from five groups: meat-eaters, semi-vegetarians (occasional meat-eaters), pesco-vegetarians (vegetarians who eat fish), lacto-ovo vegetarians (vegetarians who consume dairy) and vegans (who don't consume any animal products). Data was collected between 2002 and 2007 from 71,751 Seventh-Day Adventist men and women, with an average age of 59.


Caloric intake was similar among all dietary patterns -- about 2,000 calories a day -- with the one exception being the semi-vegetarians, who consumed 1,707 calories a day.


Researchers found that average BMI was lowest among vegans, while average BMI was highest among the meat-eaters. Looking specifically at obesity (defined as having a BMI over 30), researchers found that vegans had the lowest percentage of people who were obese -- just 9.4 percent -- while meat-eaters had the highest percentage of people who were obese -- 33.3 percent. About 24 percent of semi-vegetarians were obese, 17.9 percent of pesco-vegetarians were obese, and 16.7 percent of lacto-ovo vegetarians were obese.


Even though calorie intake was similar across all the groups, there were differences in the types of nutrients consumed. Meat-eaters had the lowest intake of plant proteins, beta carotene, fiber and magnesium, and the highest intake of heart disease-linked fatty acids.


Of course, diet isn't the only factor in weight -- the study didn't examine other factors, such as exercise or socioeconomic status. It merely showed an association between eating patterns and weight, not a cause-and-effect relationship.



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  • Not every step toward a more nutritious diet has to taste like one. Forget the steamed broccoli and try incorporating more <a href="http://www.huffingtonpost.com/2012/03/11/colorful-fruit-and-vegetables_n_1323881.html" target="_hplink">great-for-you greens</a> into your favorite meals you're already making. We asked the experts to share with us some of their favorite sneaky ways to get more greens. Here are some of their most drool-worthy suggestions.




  • Baked Goods


    Try pureeing greens and adding them to muffins, suggests <a href="http://elisazied.com/" target="_hplink">Elisa Zied</a>, MS, RDN, CDN. When paired with other flavorful ingredients, like blueberries or <a href="http://www.food.com/recipe/chocolate-cupcakes-with-spinach-and-blueberries-260924" target="_hplink">chocolate</a>, you won't notice the <a href="http://recipes.sparkpeople.com/recipe-detail.asp?recipe=2236275" target="_hplink">spinach hidden in the mix</a>. "You won't even feel like you're eating vegetables," says <a href="http://www.huffingtonpost.com/heather-bauer-rd-cdn/" target="_hplink">Heather Bauer</a>, RD, CDN. This trick even works with <a href="http://family.go.com/food/recipe-281285-deceptively-delicious-brownies-t/" target="_hplink">brownies</a>! (Just remember this isn't a free pass to eat the whole pan.)




  • Eggs


    <a href="https://www.facebook.com/pages/MyPlate-for-Moms-How-to-Feed-Yourself-Your-Family-Better/196841697040535" target="_hplink">Elizabeth M. Ward</a>, MS, RD, swears by greens in omelets, especially <a href="http://www.huffingtonpost.com/2013/03/17/more-green-superfoods_n_2868810.html" target="_hplink">kale</a>, which you can easily buy frozen and throw into the mix whenever you're in the mood to make breakfast.




  • Pasta


    As you're just about finished cooking your favorite noodle dish, around the time when you might typically add some fresh basil, try adding heartier greens to the mix, says <a href="http://www.appforhealth.com/about-us/julie-upton/" target="_hplink">Julie Upton</a>, MS, RD, CSSD. Spinach works particularly well, she says. Greens also work in lasagna, says Zied, or instead of basil in homemade pesto, says <a href="http://www.huffingtonpost.com/cheryl-forberg-rd/" target="_hplink">Cheryl Forberg</a>, RD. (You can even try the pesto as a yummy condiment to serve on sandwiches, she says.)




  • Smoothies


    To change up your morning routine, try mixing spinach or kale into those homemade fruit smoothies, says Ward. A handful of leaves doesn't have to make your sip look -- or taste -- green!




  • Pizza


    There's no reason you can't add a little green to your favorite homemade slice. A handful of leaves can add a refreshing factor to that warm and gooey cheese. Upton suggests baking your dough with just fresh mozzarella. Then when it comes out of the oven, cover the entire pie with a mix of arugula, cherry tomatoes, olive oil and vinegar.




  • Beans


    "When I'm making black beans (with tomato, garlic, onion, cumin, etc.), I love to stir in a couple cups of chopped, blanched greens like spinach, chard or kale at the end," says Forberg. "Adds great color, texture and flavor!"




  • Soups


    Just about any green can be pureed to make a thicker soup, helping to camouflage a distinct health-promoting taste, says Bauer. Whipping up a greens-based soup or sauce is an especially good trick for the severely veggie-averse, she says, who might not even want to see vegetables.