Concept of vegetarian Gujarat goes for a toss - 40% of them are non-vegetarians

It is a generally accepted notion that the state of Gujarat is vegetarian. However, two out of every five persons there are non-vegetarians. This is the result of Sample Registration System (SRS) baseline survey 2014 published by the Registrar General of India. It reveals that 61.80% population of the state is vegetarian while 39.05% is non-vegetarian.
This has been reported in timesofindia.indiatimes.com dated 10 June 2016.

Because Gujarat is widely seen as a vegetarian state, the global pizza chain Pizza Hut had made its entry into the state with first vegetarian restaurant in the world. Other global brands like Subway, KFC and McDonalds are not just experimenting with vegetarian food but also offering Jain food.
Incidentally, Gujarat has more people eating non-vegetarian food than in Punjab, Haryana and Rajasthan!!
As per the SRS survey, 71% population in India is non-vegetarian while 28.85% is vegetarian. Highest number of poultry, meat and fish eaters are in Telangana where 98.7% population is non-vegetarian followed by West Bengal (98.55%), Odisha (97.35%) and Kerala (97%).
Gujarat has the longest 1,600-Km coastline and the population consists of 15% tribal, 7% Dalits, 50% OBS and 12% minorities like Muslims, Christians and Parsis are non-vegetarians. Hence this trend.


Image courtesy wikimediacommons.org

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Vegetarianism becoming popular in India - is it a result of pinch in the pocket?

India no doubt is a rapidly growing market for chicken and fish but present day awareness about health benefits of a vegetarian diet could also be catching up among people. Even though 70% of Indians above 15 years of age are still non-vegetarians, the numbers are expected to decline. This is indicated in a nationwide survey conducted in 2014 and released recently by the Registrar General of India (RGI).
Health minister J P Nadda had, recently, made a pitch in Parliament recommending vegetarian food.
This has been reported in timesofindia.indiatimes.com dated 9 June 2016.

In the opinion of experts, awareness about health is on the rise and this, coupled with rising burden of lifestyle diseases like heart disorders, diabetes and cancer, could be the factors that are influencing the decision for Indians to go in for a change of dietary habits.
A number of international researches and studies have revealed that vegetarians are leading a healthier life as compared to meat-eaters. Diseases like pancreatic cancer and respiratory problems are also less common among vegetarians compared to those who consume meat regularly. Moreover, religiosity and changing lifestyles could also be contributing to this new trend.


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Long term vegetarianism can give rise to risk of heart disease and cancer

In a study, researchers from Cornell University in the US compared hundreds of genomes from a primarily vegetarian population in Pune, India to traditional meat-eating people in Kansas and concluded that there was a significant genetic difference. In their opinion, long term vegetarianism can lead to genetic mutations that, in turn, increases the risk of heart disease and cancer.
This has been reported in nzherald.co.nz dated 30 March 2016.

The study has found that populations who have had a primarily vegetarian diet for generations were found to be far more likely to carry DNA that makes them susceptible to inflammation. Scientists in the US feel that the mutation took place to make it easier for vegetarians to absorb essential fatty acids from plants. However, the flip side is that it has the knock-on effect of boosting the production of arachidonic acid. This acid is known to increase inflammatory disease and cancer and, in conjunction with a diet high in vegetable oils - like sunflower oil - the mutated gene quickly turns fatty acids into dangerous arachidonic acid. The researchers expect the finding to help explain previous research which found vegetarian populations are nearly 40 per cent more likely to suffer colorectal cancer than meat eaters. This finding has puzzled doctors because the general perception was that eating red meat raises the risk.


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