Question

which statement applies to the health status of vegetarians, on average?
o a. they have a lower rate of cancer than non - vegetarians.
o b. they have a slightly higher risk for heart disease than non - vegetarians.
o c. they consume more fat to increase their diets palatability, thereby increasing their risk for hypertension.
o d. they are more likely to develop diverticular disease owing to increased consumption of fiber.

Explanation:

Vegetarians generally consume more fruits, vegetables, and whole grains. These foods are rich in antioxidants, phytochemicals, and fiber which may lower cancer risk. Non - vegetarians often consume more red and processed meats. Red meat is classified as a Group 2A carcinogen (probably carcinogenic to humans) by the World Health Organization, and processed meat is a Group 1 carcinogen (carcinogenic to humans).
For option b, vegetarians usually have a lower risk of heart disease as they consume less saturated fat (common in animal products) which is a risk factor for heart disease.
For option c, vegetarians do not necessarily consume more fat. In fact, many healthy vegetarian diets are low in saturated fat. And a diet low in saturated fat is not associated with an increased risk of hypertension.
For option d, fiber consumption is protective against diverticular disease. High - fiber diets increase stool bulk and prevent constipation, reducing the pressure in the colon that can lead to diverticula formation.

Answer:

A. They have a lower rate of cancer than non - vegetarians.