Fueling the vegetarian (vegan) athlete.

Science.gov (United States)

Fuhrman, Joel; Ferreri, Deana M

2010-01-01

Vegetarian diets are associated with several health benefits, but whether a vegetarian or vegan diet is beneficial for athletic performance has not yet been defined. Based on the evidence in the literature that diets high in unrefined plant foods are associated with beneficial effects on overall health, lifespan, immune function, and cardiovascular health, such diets likely would promote improved athletic performance as well. In this article, we review the state of the literature on vegetarian diets and athletic performance, discuss prevention of potential micronutrient deficiencies that may occur in the vegan athlete, and provide strategies on meeting the enhanced caloric and protein needs of an athlete with a plant-based diet.

Vegetarian Diet

Science.gov (United States)

A vegetarian diet focuses on plants for food. These include fruits, vegetables, dried beans and peas, grains, seeds and nuts. There is no single type of vegetarian diet. Instead, vegetarian eating patterns usually fall into the ...

Becoming vegetarian: the complete guide to adopting a healthy vegetarian diet

National Research Council Canada - National Science Library

Davis, Brenda; Melina, Vesanto; Harrison, Victoria

1994-01-01

... are just starting out, as well as for those who are already on their way to healthy vegetarianism - vegetarian food guide for optimal nutrition and easy meal planning - vegetarianism and disease prevention - vegetarian diplomacy...

Vegetarianism and food perception. Selective visual attention to meat pictures.

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Stockburger, Jessica; Renner, Britta; Weike, Almut I; Hamm, Alfons O; Schupp, Harald T

2009-04-01

Vegetarianism provides a model system to examine the impact of negative affect towards meat, based on ideational reasoning. It was hypothesized that meat stimuli are efficient attention catchers in vegetarians. Event-related brain potential recordings served to index selective attention processes at the level of initial stimulus perception. Consistent with the hypothesis, late positive potentials to meat pictures were enlarged in vegetarians compared to omnivores. This effect was specific for meat pictures and obtained during passive viewing and an explicit attention task condition. These findings demonstrate the attention capture of food stimuli, deriving affective salience from ideational reasoning and symbolic meaning.

Beliefs and Attitudes toward Vegetarian Lifestyle across Generations

Directory of Open Access Journals (Sweden)

Peter Pribis

2010-05-01

Full Text Available The objective of the study was to examine whether reasons to adopt vegetarian lifestyle differ significantly among generations. Using a Food Frequency Questionnaire (FFQ, we identified that 4% of the participants were vegans, 25% lacto-ovo-vegetarians, 4% pesco-vegetarians and 67% non-vegetarian. Younger people significantly agreed more with the moral reason and with the environmental reason. People ages 41–60 significantly agreed more with the health reason. There are significant differences across generations as to why people choose to live a vegetarian lifestyle.

The nutritional health of New Zealand vegetarian and non-vegetarian Seventh-day Adventists: selected vitamin, mineral and lipid levels.

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Harman, S K; Parnell, W R

1998-03-27

To determine whether adult non-vegetarian Seventh-day Adventists differ in selected nutrition related health aspects from adult vegetarian Seventh-day Adventists. One hundred and forty-one Seventh-day Adventist church members responded to a general health questionnaire. Forty-seven sex and age matched subjects (23 non-vegetarians and 24 vegetarians) were selected for further investigation. Blood lipids, serum vitamin B12, folate, haemoglobin and ferritin levels were measured along with stature, weight and blood pressure. A quantitative 7-day diet record was also completed. Body mass index was similar between the non-vegetarian and vegetarian groups but diastolic blood pressure was higher for non-vegetarian than vegetarian males. Even though the dietary vitamin B12 intake was significantly lower (p Seventh-day Adventists appear likely to enjoy a lower risk of nutrition related chronic degenerative disease than the average New Zealander and have a satisfactory iron and vitamin B12 status.

[Effects of a vegetarian life style on health].

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Ritter, M M; Richter, W O

1995-06-10

A vegetarian diet has a positive effect on various risk factors for coronary artery disease: these include usually lower average body weight, lower total and LDL cholesterol levels, and lower blood pressure. In conjunction with a generally more healthy way of life (more exercise, less alcohol and tobacco use), vegetarians have roughly 30% reduction in overall mortality. The prevalence of bronchial, colon and breast cancer is also lower. In particular in its strict form (total vegetarianism or veganism), a vegetarian regimen may lead to deficiency disorders, in particular vitamin B12 deficiency, which may occur especially in vegetarian children, pregnant or lactating women. Overall, however, a vegetarian regimen has a more beneficial effect on health than the usual Central European diet.

Diets and selected lifestyle practices of self-defined adult vegetarians from a population-based sample suggest they are more 'health conscious'

Directory of Open Access Journals (Sweden)

Barr Susan I

2005-04-01

more likely than non-vegetarians to consider various health conditions and food/nutrition concerns when choosing foods. Conclusion In this population-based study, evidence was obtained to indicate that vegetarians appear more 'health conscious' than non-vegetarians, although specific differences were not always consistent by gender. Additional population-based studies are required to determine if the observed gender differences exist in other populations.

POSSIBLE HEALTH RISKS IN SUBJECTS WITH DOMINANT PLANT FOOD CONSUMPTION

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Marica Kudlackova

2013-09-01

Full Text Available ABSTRACT In two groups of apparently healthy non obese non smoking women aged 20 30 years 79 vegetarians 39 lacto ovo vegetarians plant food, dairy products, eggs, 40 semi-vegetarians as lacto ovo vegetarians with addition of white meat and fish consumption and 81 non vegetarians control group on traditional mixed diet were analyzed the dietary questionnaires of food-frequency and measured the blood concentrations of vitamins B9, C, carotene, B12, D and concentrations of iron. Young women in both groups had similar values of body mass index, concentrations of vitamin C, vitamin B9 and -carotene. In vegetarian vs. non-vegetarian group was found the significantly increased daily intake of fiber, whole grain products, pulses, seeds and nuts. These finding suggest that both nutritional groups had the similar nutritional regimen from view of fruit and vegetables and different from view of other key vegetarian food commodities. Vitamin B12, vitamin D and long-chain n-3 fatty acids are not contained in plant food. Bioavailability of iron from food can be lower in presence of phytic acid from whole grain products and pulses and fiber pulses, seeds, nuts, whole grains. In group of lacto ovo vegetarians narrow range of animal food consumption vs. non vegetarian or semi vegetarian groups were found the significantly reduced concentrations of vitamin B12, vitamin D and iron with a greater incidence of deficient values 49 per cent vs. 13 and 15 per cent for vitamin B12, 67 vs. 46 and 50 for vitamin D, 44 vs. 20 and 30 for iron. Long chain n 3 fatty acid intake eicosapentaenoic and docosahexaenoic in lacto ovo vegetarian group was significantly reduced and very low no fish consumption in comparison to non vegetarians and semi vegetarians. Intake of these acids in semi vegetarians vs. non vegetarians was non significantly increased. The substrate for long chain n 3 fatty acid biosynthesis linolenic acid was significantly more consumed in vegetarian groups

Vegetarianism and cardiometabolic disease risk factors: Differences between South Asian and US adults.

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Jaacks, Lindsay M; Kapoor, Deksha; Singh, Kalpana; Narayan, K M Venkat; Ali, Mohammed K; Kadir, M Masood; Mohan, Viswanathan; Tandon, Nikhil; Prabhakaran, Dorairaj

2016-09-01

Cardiometabolic diseases are increasing disproportionately in South Asia compared with other regions of the world despite high levels of vegetarianism. This unexpected discordance may be explained by differences in the healthfulness of vegetarian and non-vegetarian diets in South Asia compared with the United States. The aim of this study was to compare the food group intake of vegetarians with non-vegetarians in South Asia and the United States and to evaluate associations between vegetarianism and cardiometabolic disease risk factors (overweight/obesity, central obesity, diabetes, hypertension, high triacylglycerols, high low-density lipoprotein, low high-density lipoprotein, and high Framingham Heart Score). Using cross-sectional data from adults (age 20-69 y) in South Asia (Centre for Cardiometabolic Risk Reduction in South-Asia [CARRS] 2010-2011; N = 15 665) and the United States (National Health and Nutrition Examination Survey 2003-2006; N = 2159), adherence to a vegetarian diet was assessed using food propensity questionnaires. Multivariable logistic regression was used to estimate odds ratios and predicted margins (e.g., adjusted prevalence of the outcomes). One-third (33%; n = 4968) of adults in the South Asian sample were vegetarian compared with only 2.4% (n = 59) in the US sample. Among South Asians, vegetarians more frequently ate dairy, legumes, vegetables, fruit, desserts, and fried foods than non-vegitarians (all P central obesity than non-vegetarians: 62% (95% CI, 43%-78%) versus 78% (95% CI, 76%-80%), respectively. There is greater divergence between vegetarian and non-vegetarian diets in the United States than in South Asia, and US vegetarians have more consistently healthier food group intakes than South Asian vegetarians. Vegetarians in both populations have a lower probability of overweight/obesity compared with non-vegetarians. The strength of this association may be stronger for US vegetarian diets, which were also protective

Vegetarian nutrition: past, present, future.

Science.gov (United States)

Leitzmann, Claus

2014-07-01

Early human food cultures were plant-based. Major religions such as Hinduism and Buddhism have recommended a vegetarian way of life since their conception. The recorded history of vegetarian nutrition started in the sixth century bc by followers of the Orphic mysteries. The Greek philosopher Pythagoras is considered the father of ethical vegetarianism. The Pythagorean way of life was followed by a number of important personalities and influenced vegetarian nutrition until the 19th century. In Europe, vegetarian nutrition more or less disappeared during the Middle Ages. In the Renaissance era and in the Age of Enlightenment, various personalities practiced vegetarianism. The first vegetarian society was started in England in 1847. The International Vegetarian Society was founded in 1908 and the first vegan society began in 1944. Prominent vegetarians during this time included Sylvester Graham, John Harvey Kellogg, and Maximilian Bircher-Benner. A paradigm shift occurred at the turn of the 21st century. The former prejudices that vegetarianism leads to malnutrition were replaced by scientific evidence showing that vegetarian nutrition reduces the risk of most contemporary diseases. Today, vegetarian nutrition has a growing international following and is increasingly accepted. The main reasons for this trend are health concerns and ethical, ecologic, and social issues. The future of vegetarian nutrition is promising because sustainable nutrition is crucial for the well-being of humankind. An increasing number of people do not want animals to suffer nor do they want climate change; they want to avoid preventable diseases and to secure a livable future for generations to come. © 2014 American Society for Nutrition.

A Study on the relationship between orthorexia and vegetarianism using the BOT (Bratman Test for Orthorexia).

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Dittfeld, Anna; Gwizdek, Katarzyna; Jagielski, Paweł; Brzęk, Joanna; Ziora, Katarzyna

2017-12-30

The following article presents the relationship between vegetarianism and orthorexia nervosa (ON). Vegetarianism is an ideology and a way of life that aims at minimizing animal exploitation. A vegetarian diet excludes the consumption of meat together with other animal derived products. According to scientists, orthorexia nervosa is considered to be a new, yet unclassified eating disorder. It involves introducing dietary restrictions by individuals who feel a desire to improve their health status by healthy eating. The study involved 2,611 participants, namely 1,346 vegetarians and 1,265 non-vegetarians. The research questionnaire consisted of general personal and anthropometric characteristics, the BOT(Bratman Test for Orthorexia) and questions evaluating the participants' attitude towards nutrition. Based on the obtained results, health food fanaticism is more specific to vegetarians than non-vegetarians. The risk for orthorexia nervosa decreases with age and diet duration. The biggest number of health food fanatics was found in the group of lacto-vegetarians, a lower number among ovo-vegetarians and lacto-ovo-vegetarians, and the smallest number was observed in the vegan group. Also, vegetarians were reported to have dietary consultations as frequently as non-vegetarians. Very few studies can be found on the relationship between orthorexia nervosa and vegetarianism. Some scientists believe that vegetarians are particularly prone to orthorexia nervosa. In addition, it has been suggested by other researchers that vegetarianism can be used to mask eating disorders, as it allows these affected individuals to avoid certain products or situations related to food. The direction of cause and effect cannot be determined.

Do vegetarians have a normal bone mass?

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New, Susan A

2004-09-01

Public health strategies targeting the prevention of poor bone health on a population-wide basis are urgently required, with particular emphasis being placed on modifiable factors such as nutrition. The aim of this review was to assess the impact of a vegetarian diet on indices of skeletal integrity to address specifically whether vegetarians have a normal bone mass. Analysis of existing literature, through a combination of observational, clinical and intervention studies were assessed in relation to bone health for the following: lacto-ovo-vegetarian and vegan diets versus omnivorous, predominantly meat diets, consumption of animal versus vegetable protein, and fruit and vegetable consumption. Mechanisms of action for a dietary "component" effect were examined and other potential dietary differences between vegetarians and non-vegetarians were also explored. Key findings included: (i) no differences in bone health indices between lacto-ovo-vegetarians and omnivores; (ii) conflicting data for protein effects on bone with high protein consumption (particularly without supporting calcium/alkali intakes) and low protein intake (particularly with respect to vegan diets) being detrimental to the skeleton; (iii) growing support for a beneficial effect of fruit and vegetable intake on bone, with mechanisms of action currently remaining unclarified. The impact of a "vegetarian" diet on bone health is a hugely complex area since: 1) components of the diet (such as calcium, protein, alkali, vitamin K, phytoestrogens) may be varied; 2) key lifestyle factors which are important to bone (such as physical activity) may be different; 3) the tools available for assessing consumption of food are relatively weak. However, from data available and given the limitations stipulated above, "vegetarians" do certainly appear to have "normal" bone mass. What remains our challenge is to determine what components of a vegetarian diet are of particular benefit to bone, at what levels and under

A Comparative Content Analysis of Vegetarian Food Blogs Written by Registered Dietitians and Non-Registered Dietitians.

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Dumas, Audrée-Anne; Lemieux, Simone; Lapointe, Annie; Dugrenier, Marilyn; Desroches, Sophie

2017-06-01

This purpose of this study was to compare the nutritional content of vegetarian recipes published in food blogs written by registered dietitians (RDs) and by non-registered dietitians (non-RDs). Twelve food blogs written by RDs and 12 written by non-RDs were selected using a systematic approach. For each food blog, 2 vegetarian entrée recipes per season were selected (n = 192 recipes). Descriptive analyses were performed using Fisher's exact test. Median nutritional values per serving between RDs' and non-RDs' recipes were compared using Wilcoxon-Mann-Whitney tests. RDs' recipes were significantly lower in energy, non-heme iron, vitamin C, and sodium, contained significantly more vitamin D and had a higher protein proportion than non-RDs' recipes. Disparities were also observed across type of entrée and vegetarian dietary pattern. In conclusion, this study showed that RD and non-RD food bloggers provided vegetarian recipes with few nutritional differences. Whether expanding the comparative analysis between RDs and non-RDs' blogs targeting different nutrition-related topics would yield different results remains to be investigated.

[Vegetarianism and veganism lifestyle: Motivation and psychological dimensions associated with selective diet].

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Mathieu, Sasha; Dorard, Géraldine

2016-09-01

Vegetarianism is a food consumption pattern. Vegetarianism, at large, includes several diets depending on exclusion's degree (partial or total) of animal products (meat or dairy). Among them we distinguish, according to the restriction order, flexitarian, semi-vegetarian, pesco-vegetarian, lacto-ovo-vegetarian, vegan food, raw food and fruit diets. These three last modes can extend to a lifestyle called veganism, which is defined as the lack of use of animal products in daily life (cosmetics, clothing, materials, etc.). This diversity can be explained by individual, psychological and motivational characteristics. Main reasons reported by individuals who have undertaken this feeding method are health and ethics. We observe differences in behaviors, attitudes and reactions about animals, disgust and justification of each diet vs. others' diets especially the omnivorous diet. Copyright © 2016 Elsevier Masson SAS. All rights reserved.

Long-chain n-3 PUFA in vegetarian women: a metabolic perspective.

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Burdge, Graham C; Tan, Sze-Yen; Henry, Christiani Jeyakumar

2017-01-01

Vegetarian diets have been associated with health benefits, but paradoxically are low in EPA and DHA which are important for development, particularly of the central nervous system, and for health. Humans have limited capacity for synthesis of EPA and DHA from α-linolenic acid, although this is greater in women than men. Oily fish and, to a lesser extent, dairy foods and meat are the primary sources of EPA and DHA in the diet. Exclusion of these foods from the diet by vegetarians is associated consistently with lower EPA and DHA status in vegetarian women compared with omnivores. The purpose of the present review was to assess the impact of low EPA and DHA status in vegetarian pregnancies on the development and health of children. EPA and DHA status was lower in breast milk and in infants of vegetarian mothers than those born to omnivore mothers, which suggests that in the absence of pre-formed dietary EPA and DHA, synthesis from α-linolenic acid is an important process in determining maternal EPA and DHA status in pregnancy. However, there have been no studies that have investigated the effect of low maternal DHA status in vegetarians on cognitive function in children. It is important to address this gap in knowledge in order to be confident that vegetarian and vegan diets during pregnancy are safe in the context of child development.

Vegetarianism and cardiometabolic disease risk factors: Differences between South Asian and American adults

Science.gov (United States)

Jaacks, Lindsay M; Kapoor, Deksha; Singh, Kalpana; Narayan, KM Venkat; Ali, Mohammed K; Kadir, M Masood; Mohan, Viswanathan; Tandon, Nikhil; Prabhakaran, Dorairaj

2016-01-01

Background Cardiometabolic diseases are increasing disproportionately in South Asia compared to other regions of the world despite high levels of vegetarianism. This unexpected discordance may be explained by differences in the healthfulness of vegetarian and non-vegetarian diets in South Asia versus the US. Objective (1) To compare the food group intake of vegetarians versus non-vegetarians in South Asia and the US and (2) to evaluate associations between vegetarianism and cardiometabolic disease risk factors (overweight/obesity, central obesity, diabetes, hypertension, high triglycerides, high LDL, low HDL, and high Framingham Heart Score). Design Using cross-sectional data from adults (20–69 years) in South Asia (CARRS 2010–2011; n=15,665) and the US (NHANES 2003–2006; n=2159), adherence to a vegetarian diet was assessed using food propensity questionnaires. Multivariable logistic regression was used to estimate odds ratios and predicted margins (e.g. adjusted prevalence of the outcomes). Results One-third (33.0%; n=4968) of adults in the South Asian sample were vegetarian in contrast to only 2.4% (n=59) in the US sample. Among South Asians, compared with non-vegetarians, vegetarians more frequently ate dairy, legumes, vegetables, fruit, desserts, and fried foods (all pvegetarians, vegetarians more frequently ate legumes, fruit, and whole grains, and less frequently ate refined cereals, desserts, fried foods, fruit juice, and soft drinks (all pvegetarians were slightly less frequently overweight/obese compared to non-vegetarians – 49% (95% CI: 45%, 53%) versus 53% (51%, 56%), respectively – while US vegetarians were considerably less frequently overweight/obese compared to non-vegetarians: 48% (32%, 63%) versus 68% (65%, 70%), respectively. Furthermore, US vegetarians were less likely to exhibit central obesity compared to non-vegetarians: 62% (43%, 78%) versus 78% (76%, 80%), respectively. Conclusions There is greater divergence between vegetarian and

Comparison of nutritional quality of the vegan, vegetarian, semi-vegetarian, pesco-vegetarian and omnivorous diet.

Science.gov (United States)

Clarys, Peter; Deliens, Tom; Huybrechts, Inge; Deriemaeker, Peter; Vanaelst, Barbara; De Keyzer, Willem; Hebbelinck, Marcel; Mullie, Patrick

2014-03-24

The number of studies comparing nutritional quality of restrictive diets is limited. Data on vegan subjects are especially lacking. It was the aim of the present study to compare the quality and the contributing components of vegan, vegetarian, semi-vegetarian, pesco-vegetarian and omnivorous diets. Dietary intake was estimated using a cross-sectional online survey with a 52-items food frequency questionnaire (FFQ). Healthy Eating Index 2010 (HEI-2010) and the Mediterranean Diet Score (MDS) were calculated as indicators for diet quality. After analysis of the diet questionnaire and the FFQ, 1475 participants were classified as vegans (n = 104), vegetarians (n = 573), semi-vegetarians (n = 498), pesco-vegetarians (n = 145), and omnivores (n = 155). The most restricted diet, i.e., the vegan diet, had the lowest total energy intake, better fat intake profile, lowest protein and highest dietary fiber intake in contrast to the omnivorous diet. Calcium intake was lowest for the vegans and below national dietary recommendations. The vegan diet received the highest index values and the omnivorous the lowest for HEI-2010 and MDS. Typical aspects of a vegan diet (high fruit and vegetable intake, low sodium intake, and low intake of saturated fat) contributed substantially to the total score, independent of the indexing system used. The score for the more prudent diets (vegetarians, semi-vegetarians and pesco-vegetarians) differed as a function of the used indexing system but they were mostly better in terms of nutrient quality than the omnivores.

Comparison of Nutritional Quality of the Vegan, Vegetarian, Semi-Vegetarian, Pesco-Vegetarian and Omnivorous Diet

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Peter Clarys

2014-03-01

Full Text Available The number of studies comparing nutritional quality of restrictive diets is limited. Data on vegan subjects are especially lacking. It was the aim of the present study to compare the quality and the contributing components of vegan, vegetarian, semi-vegetarian, pesco-vegetarian and omnivorous diets. Dietary intake was estimated using a cross-sectional online survey with a 52-items food frequency questionnaire (FFQ. Healthy Eating Index 2010 (HEI-2010 and the Mediterranean Diet Score (MDS were calculated as indicators for diet quality. After analysis of the diet questionnaire and the FFQ, 1475 participants were classified as vegans (n = 104, vegetarians (n = 573, semi-vegetarians (n = 498, pesco-vegetarians (n = 145, and omnivores (n = 155. The most restricted diet, i.e., the vegan diet, had the lowest total energy intake, better fat intake profile, lowest protein and highest dietary fiber intake in contrast to the omnivorous diet. Calcium intake was lowest for the vegans and below national dietary recommendations. The vegan diet received the highest index values and the omnivorous the lowest for HEI-2010 and MDS. Typical aspects of a vegan diet (high fruit and vegetable intake, low sodium intake, and low intake of saturated fat contributed substantially to the total score, independent of the indexing system used. The score for the more prudent diets (vegetarians, semi-vegetarians and pesco-vegetarians differed as a function of the used indexing system but they were mostly better in terms of nutrient quality than the omnivores.

Asupan gizi dan status gizi vegetarian pada komunitas vegetarian di Yogyakarta

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Lusia Anggraini

2015-04-01

Full Text Available Background: Vegetarian diet has become a popular diet among people. The information about the benefits of going plant-based as opposed to the risks of degenerative illnesses is widespread and publicly eligible. However, the diet is known to cause the lack of some nutrients such as protein, iron, and B12, which has the implication on one's nutritional status. Objective: The study is aimed at identifying nutrient intake and nutritional status vegetarians and the influential factors among vegetarians in Yogyakarta. Method: The study is an observational one with a cross sectional design. It is conducted on vegetarians living in Yogyakarta, which, as methodologically required, involves 102 respondents. The nutritional intake is measured through Food Frequency Questionnaire (FFQ, and the nutritional status through the Body Mass Index status, ferritin serum level, protein serum level and hemoglobin level. The data are analysed using chi square and multiple logistic regression. Results: The mean intake of energy, fat, zinc, vitamin B6, and vitamin B12 is higher in lactoovo vegetarian while vegan is the higher intake of carbohydrates, protein, iron, folic acid, and vitamin C. Some nutritional intake of less than 80% of AKG is the intake of energy, carbohydrates, zinc, folic acid, and vitamin B12. There are significant differences of the intakes of vitamin B12 between both groups. The vegan’s IMT is lower than lactoovo vegetarian. Lactoovo vegetarian’s protein serum levels are higher, however serum levels of vegan’s ferritin and hemoglobin are higher. There are significant differences in serum levels of protein and hemoglobin levels in both groups. There is a significant relation between the intake of iron and hemoglobin levels in vegetarians. Conclusion: Lactoovo vegetarian diet and vegan diet can fulfill the nutritional adequacy, but the things that need to keep in mind are the quality and quantity of food and a good diet plan in order to comply

Vegetarian diets in pregnancy, lactation, infancy and childhood

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Nataša Fidler Mis

2013-10-01

Full Text Available Strict vegetarian diet with avoidance of all foods of animal origin poses a risk of deficiency of several nutrients: iron, zinc, calcium, iodine, vitamin B12, B2, A, D, n-3 long chain polyunsaturated fatty acids, particularly docosahexaenoic acid (DHA, C22: 6n-3, proteins and energy. Guidelines of the European Society for Paediatric Gastroenterology, Hepatology, and Nutrition (ESPGHAN and the Slovenian guidelines dissuade from strict vegetarian or vegan diet for children. However, in the majority of adolescents across Europe, including in Slovenia, markedly too low intake of vegetables is reported. The manuscript presents the benefits of plant-based foods in the prevention of obesity in children and adolescents. Other benefits of sufficient intake of plant-based foods include the prevention of cardiovascular diseases with the Mediterranean diet. While warning against very strict vegetarian diet in infancy, specially in children, adolescents, and pregnant and lactating women it is very important to promote plant-foods in the diet of omnivorous children and adolescents; this should become an important public health strategy.

Fermentable short chain carbohydrate (FODMAP) content of common plant-based foods and processed foods suitable for vegetarian- and vegan-based eating patterns.

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Tuck, C; Ly, E; Bogatyrev, A; Costetsou, I; Gibson, P; Barrett, J; Muir, J

2018-06-01

The low FODMAP (fermentable, oligo-, di-, mono-saccharides and polyols) diet is an effective strategy to improve symptoms of irritable bowel syndrome. However, combining the low FODMAP diet with another dietary restriction such as vegetarianism/veganism is challenging. Greater knowledge about the FODMAP composition of plant-based foods and food processing practices common to vegetarian/vegan eating patterns would assist in the implementation of the diet in this patient population. The present study aimed to quantify the FODMAP content of plant-based foods common in vegetarian/vegan diets and to investigate whether food processing can impact FODMAP levels. Total FODMAP content was quantified in 35 foods, including fructose-in-excess-of-glucose, lactose, sorbitol, mannitol, galacto-oligosaccharide and total fructan, using high-performance-liquid-chromatography and enzymatic assays. The effects of cooking, sprouting, pickling, fermentation, activation and canning on FODMAP content were assessed. The Monash University criteria to classify foods as low FODMAP was used. Of the 35 foods, 20 were classified as low FODMAP, including canned coconut milk (0.24 g serve -1 ), dulse (0.02 serve -1 ), nutritional yeast (0.01 serve -1 ), soy cheese (0.03 serve -1 ), tempeh (0.26 serve -1 ), wheat gluten (0.13 serve -1 ) and wheat grass (0.05 serve -1 ). No FODMAPs were detected in agar-agar, egg replacer, vegan egg yolk, kelp noodles and spirulina. Food processing techniques that produced the greatest reduction in FODMAP content included pickling and canning. The present study provides a greater FODMAP composition knowledge of plant-based foods that can now be applied to the dietetic management of vegetarians/vegans requiring a low FODMAP diet. Food processing lowered the FODMAP content of foods, thereby increasing options for patients following a low FODMAP diet. © 2018 The British Dietetic Association Ltd.

Differences between health and ethical vegetarians. Strength of conviction, nutrition knowledge, dietary restriction, and duration of adherence.

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Hoffman, Sarah R; Stallings, Sarah F; Bessinger, Raymond C; Brooks, Gary T

2013-06-01

Little research has been published concerning the differences between health oriented and ethically oriented vegetarians. The present study compared differences in conviction, nutrition knowledge, dietary restriction, and duration of adherence to vegetarianism between the two groups. Subjects completed an online survey and were grouped by original reason for becoming vegetarian (n=292, 58 health, 234 ethical), and current reason for remaining vegetarian (n=281, 49 health, 232 ethical). Whether grouped by current or original motivation, ethical vegetarians scored higher on the conviction instrument than health vegetarians and exhibited somewhat greater dietary restriction (significant when grouped by current motivation) and had been vegetarian for longer (significant when grouped by original motivation). Nutrition knowledge did not differ between the two groups. The results suggest that ethical vegetarians could experience stronger feelings of conviction and consume fewer animal products than health vegetarians, and may remain vegetarian longer. More research is necessary to understand how vegetarians' eating behaviors are influenced by their motivational profiles. Copyright © 2013 Elsevier Ltd. All rights reserved.

The prevelance of raw food diet, vegetarianism and veganism among students of vilnius university

OpenAIRE

Žibutis, Justas

2016-01-01

Individuals need to eat different groups of products. Without the use of a particular product group, body may lack of necessary materials to maintain functionality. This can lead to health problems. We need to determine students eating habits and criteria to choose a product. It allows us to evaluate the risk of not receiving sufficient quantities of substance, which are necessary for normal functioning of the human body. Objective: To evaluate the prevelance of raw food diet, vegetarianism a...

Characteristics of Americans Choosing Vegetarian and Vegan Diets for Health Reasons.

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Cramer, Holger; Kessler, Christian S; Sundberg, Tobias; Leach, Matthew J; Schumann, Dania; Adams, Jon; Lauche, Romy

Examine the prevalence, patterns, and associated factors of using a vegetarian or vegan diet for health reasons in the US general population. Cross-sectional data from the 2012 National Health Interview Survey. Nationally representative sample (N = 34,525). Prevalence of ever use and 12-month use of vegetarian or vegan diet for health reasons, patterns of use, and sociodemographic and health-related factor associated with use. Multiple logistic regression analysis. Prevalence of ever use and 12-month use was 4.0% (n = 1,367) and 1.9% (n = 648), respectively. Health vegetarians and vegans were more likely aged 30-65 years, female, not Hispanic, from the Western US region, at least high school educated, chronically ill, and physically active. They were less likely to be in a relationship, overweight or obese, or smoking, or to have public or private health insurance. Among health vegetarians and vegans, 6.3% consulted with a practitioner for special diets; 26.1% followed the diet because of a specific health problem, mainly high cholesterol, overweight, hypertension, and diabetes; and 59.4% disclosed the diet to their health care provider. Less than 2% of participants reported using a vegetarian or vegan diet for health reasons within the past 12 months. Despite potential benefits of plant-based nutrition, more research is warranted on the actual use and its effects and safety. Copyright © 2017 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.

Will the real vegetarian please stand up? An investigation of dietary restraint and eating disorder symptoms in vegetarians versus non-vegetarians.

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Timko, C Alix; Hormes, Julia M; Chubski, Janice

2012-06-01

Adherence to a vegetarian diet has been hypothesized to be a factor in the onset and maintenance of disordered eating behavior; however, evidence to support this assumption has been largely mixed. The two studies presented here sought to address the causes of inconsistent findings in previous research, including: small samples of true vegetarians, lack of appropriate operational definitions of "vegetarianism", and uncertainty about the appropriateness of existing assessments of eating behaviors for semi-vegetarians. Study 1 assessed eating behaviors in the largest samples of confirmed true vegetarians and vegans surveyed to date, and compared them to semi-vegetarians and omnivores. Semi-vegetarians reported the highest levels of eating-related pathology; true vegetarians and vegans appeared to be healthiest in regards to weight and eating. Study 2 examined differences between semi-vegetarians and omnivores in terms of restraint and disordered eating and found little evidence for more eating-related pathology in semi-vegetarians, compared to omnivores. Semi-vegetarians' higher scores on traditional assessments of eating behaviors appeared artificially inflated by ratings of items assessing avoidance of specific food items which should be considered normative in the context of a vegetarian diet. Findings shed light on the sources of inconsistencies in prior research on eating behaviors in vegetarians and suggest that semi-vegetarianism - as opposed to true vegetarianism or veganism - is the most likely related to disordered eating. Copyright © 2012 Elsevier Ltd. All rights reserved.

Vegetarian diets: what do we know of their effects on common chronic diseases?1234

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Fraser, Gary E

2009-01-01

A number of studies have evaluated the health of vegetarians. Others have studied the health effects of foods that are preferred or avoided by vegetarians. The purpose of this review is to look critically at the evidence on the health effects of vegetarian diets and to seek possible explanations where results appear to conflict. There is convincing evidence that vegetarians have lower rates of coronary heart disease, largely explained by low LDL cholesterol, probable lower rates of hypertension and diabetes mellitus, and lower prevalence of obesity. Overall, their cancer rates appear to be moderately lower than others living in the same communities, and life expectancy appears to be greater. However, results for specific cancers are much less convincing and require more study. There is evidence that risk of colorectal cancer is lower in vegetarians and in those who eat less meat; however, results from British vegetarians presently disagree, and this needs explanation. It is probable that using the label “vegetarian” as a dietary category is too broad and that our understanding will be served well by dividing vegetarians into more descriptive subtypes. Although vegetarian diets are healthful and are associated with lower risk of several chronic diseases, different types of vegetarians may not experience the same effects on health. PMID:19321569

Dietary pattern analysis: a comparison between matched vegetarian and omnivorous subjects.

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Clarys, Peter; Deriemaeker, Peter; Huybrechts, Inge; Hebbelinck, Marcel; Mullie, Patrick

2013-06-13

Dietary pattern analysis, based on the concept that foods eaten together are as important as a reductive methodology characterized by a single food or nutrient analysis, has emerged as an alternative approach to study the relation between nutrition and disease. The aim of the present study was to compare nutritional intake and the results of dietary pattern analysis in properly matched vegetarian and omnivorous subjects. Vegetarians (n = 69) were recruited via purposeful sampling and matched non-vegetarians (n = 69) with same age, gender, health and lifestyle characteristics were searched for via convenience sampling. Two dietary pattern analysis methods, the Healthy Eating Index-2010 (HEI-2010) and the Mediterranean Diet Score (MDS) were calculated and analysed in function of the nutrient intake. Mean total energy intake was comparable between vegetarians and omnivorous subjects (p > 0.05). Macronutrient analysis revealed significant differences between the mean values for vegetarians and omnivorous subjects (absolute and relative protein and total fat intake were significantly lower in vegetarians, while carbohydrate and fibre intakes were significantly higher in vegetarians than in omnivorous subjects). The HEI and MDS were significantly higher for the vegetarians (HEI = 53.8.1 ± 11.2; MDS = 4.3 ± 1.3) compared to the omnivorous subjects (HEI = 46.4 ± 15.3; MDS = 3.8 ± 1.4). Our results indicate a more nutrient dense pattern, closer to the current dietary recommendations for the vegetarians compared to the omnivorous subjects. Both indexing systems were able to discriminate between the vegetarians and the non-vegetarians with higher scores for the vegetarian subjects.

Soy Foods and Health

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... products, and used as a meat substitute in vegetarian products such as soy burgers and soy hot ... More on this topic for: Teens Becoming a Vegetarian Vegan Food Guide Figuring Out Fat and Calories ...

Position paper on vegetarian diets from the working group of the Italian Society of Human Nutrition.

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Agnoli, C; Baroni, L; Bertini, I; Ciappellano, S; Fabbri, A; Papa, M; Pellegrini, N; Sbarbati, R; Scarino, M L; Siani, V; Sieri, S

2017-12-01

Interest in vegetarian diets is growing in Italy and elsewhere, as government agencies and health/nutrition organizations are emphasizing that regular consumption of plant foods may provide health benefits and help prevent certain diseases. We conducted a Pubmed search, up to September, 2015, for studies on key nutrients (proteins, vitamin B12, iron, zinc, calcium, vitamin D, and n-3 fatty acids) in vegetarian diets. From 295 eligible publications the following emerged: Vegetarians should be encouraged to supplement their diets with a reliable source of vitamin B12 (vitamin-fortified foods or supplements). Since the plant protein digestibility is lower than that of animal proteins it may be appropriate for vegetarians to consume more proteins than recommended for the general population. Vegetarians should also be encouraged to habitually consume good sources of calcium, iron and zinc - particularly vegetables that are low in oxalate and phytate (e.g. Brassicaceae), nuts and seeds, and calcium-rich mineral water. Calcium, iron, and zinc bioavailability can be improved by soaking, germination, and sour-dough leavening that lower the phytate content of pulses and cereals. Vegetarians can ensure good n-3 fatty acid status by habitually consuming good sources of a-linolenic acid (walnuts, flaxseeds, chia seeds, and their oils) and limiting linoleic acid intake (corn and sunflower oils). Well-planned vegetarian diets that include a wide variety of plant foods, and a reliable source of vitamin B12, provide adequate nutrient intake. Government agencies and health/nutrition organizations should provide more educational resources to help Italians consume nutritionally adequate vegetarian diets. Copyright © 2017. Published by Elsevier B.V.

Healthy Eating for Vegetarians: 10 Tips for Vegetarians

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... the Store Tips for Every Aisle Understand the Price Tag Read the Food Label Kitchen Timesavers Cooking ... Ask about available vegetarian options. Nuts make great snacks Choose unsalted nuts as a snack and use ...

Vegetarianism and meat consumption: A comparison of attitudes and beliefs between vegetarian, semi-vegetarian, and omnivorous subjects in Belgium.

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Mullee, Amy; Vermeire, Leen; Vanaelst, Barbara; Mullie, Patrick; Deriemaeker, Peter; Leenaert, Tobias; De Henauw, Stefaan; Dunne, Aoibheann; Gunter, Marc J; Clarys, Peter; Huybrechts, Inge

2017-07-01

High levels of meat consumption in Belgium may be contributing to increased risk of non-communicable diseases in this population. The objective of this study is to investigate the attitudes and beliefs about vegetarianism and meat consumption among the Belgian population, ultimately to better understand the motivations underlying these dietary behaviours. This cross-sectional study was initiated in March 2011. A total of 2436 individuals from a representative consumer panel from the Flemish and Brussels communities participated. The study sample was evenly distributed by education level and sex (1238 men and 1198 women). An online questionnaire with multiple-choice questions about vegetarianism and meat consumption was completed by all participants. Although representative of the prevalence of vegetarians in the population, the number of vegetarians in the study was low (n = 38); the number of semi-vegetarians (n = 288) and omnivores was high (n = 2031). Vegetarians were more likely than semi-vegetarians to agree that meat production is bad for the environment and that meat consumption is unhealthy. Important reasons for not being vegetarian included lack of interest and awareness, taste, and limited cooking skills. Encouragingly, health and discovering new tastes were seen as the most important motives for considering eating a more vegetarian-based diet. The results of this study highlight the motivations that can be used for encouraging the general public to reduce their meat consumption in favour of a plant-rich diet, and will help to inform more targeted health campaigns for reducing meat consumption in Belgium. Copyright © 2017 Elsevier Ltd. All rights reserved.

Serving Up Vegetarian: A Matter of Understanding.

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France, Cindy

1997-01-01

A food service manager at a resident camp discusses how she changed her attitude about vegetarianism and the strategies she used to create a vegetarian menu for staff and campers. She experimented with vegetarian recipes and allowed campers and staff their choice of menu options for each camp session. Includes information sources. (LP)

Vegetarian diets and incidence of diabetes in the Adventist Health Study-2.

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Tonstad, S; Stewart, K; Oda, K; Batech, M; Herring, R P; Fraser, G E

2013-04-01

To evaluate the relationship of diet to incident diabetes among non-Black and Black participants in the Adventist Health Study-2. Participants were 15,200 men and 26,187 women (17.3% Blacks) across the U.S. and Canada who were free of diabetes and who provided demographic, anthropometric, lifestyle and dietary data. Participants were grouped as vegan, lacto ovo vegetarian, pesco vegetarian, semi-vegetarian or non-vegetarian (reference group). A follow-up questionnaire after two years elicited information on the development of diabetes. Cases of diabetes developed in 0.54% of vegans, 1.08% of lacto ovo vegetarians, 1.29% of pesco vegetarians, 0.92% of semi-vegetarians and 2.12% of non-vegetarians. Blacks had an increased risk compared to non-Blacks (odds ratio [OR] 1.364; 95% confidence interval [CI], 1.093-1.702). In multiple logistic regression analysis controlling for age, gender, education, income, television watching, physical activity, sleep, alcohol use, smoking and BMI, vegans (OR 0.381; 95% CI 0.236-0.617), lacto ovo vegetarians (OR 0.618; 95% CI 0.503-0.760) and semi-vegetarians (OR 0.486, 95% CI 0.312-0.755) had a lower risk of diabetes than non-vegetarians. In non-Blacks vegan, lacto ovo and semi-vegetarian diets were protective against diabetes (OR 0.429, 95% CI 0.249-0.740; OR 0.684, 95% CI 0.542-0.862; OR 0.501, 95% CI 0.303-0.827); among Blacks vegan and lacto ovo vegetarian diets were protective (OR 0.304, 95% CI 0.110-0.842; OR 0.472, 95% CI 0.270-0.825). These associations were strengthened when BMI was removed from the analyses. Vegetarian diets (vegan, lacto ovo, semi-) were associated with a substantial and independent reduction in diabetes incidence. In Blacks the dimension of the protection associated with vegetarian diets was as great as the excess risk associated with Black ethnicity. Copyright © 2011 Elsevier B.V. All rights reserved.

The inter-relationships between vegetarianism and eating disorders among females.

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Bardone-Cone, Anna M; Fitzsimmons-Craft, Ellen E; Harney, Megan B; Maldonado, Christine R; Lawson, Melissa A; Smith, Roma; Robinson, D Paul

2012-08-01

When individuals with a suspected or diagnosed eating disorder adopt a vegetarian diet, health care professionals might worry that this choice could function as a socially acceptable way to legitimize food avoidance. Yet only limited research has examined vegetarianism in relation to eating disorders. Our study objectives were to compare individuals with and without an eating disorder history and individuals at different stages of eating disorder recovery on past and current vegetarianism and motivations for and age at becoming vegetarian. Participants were females seen at some point for an eating disorder (n=93) and controls who never had an eating disorder (n=67). Recruitment and data collection for this cross-sectional study occurred in 2007-2008. χ(2) analyses and analyses of variance and covariance were used to examine the research questions. Compared with controls, individuals with an eating disorder history were considerably more likely to ever have been vegetarian (52% vs 12%; Pmotivated by weight-related reasons (42% vs 0%; Pmotives for vegetarianism). Copyright © 2012 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.

Nutritional Considerations for the Vegetarian and Vegan Dancer.

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Brown, Derrick D

2018-03-15

Vegetarianism provides a catchall term for a variety of diets that exclude the consumption of some or all animal products. Contrary to popular claims, appropriately designed and managed vegetarian diets contain foods nutritionally sufficient for health, well-being, and physical performance. Vegetarian dancers can meet their protein needs from primarily or exclusively (vegan) plant-based sources when a variety of these foods are consumed daily and energy intake is adequate. However, the quality and timing of dietary intake is of key importance to meet the physical demands typical of high intensity, intermittent types of dance styles. Poorly planned, calorically restrictive, and nutrient poor diets confer a host of deficiencies that diminish health and ultimately performance. The recommendation for dietary macronutrient composition of carbohydrate, fat, and protein of 55%, 20% to 30%, and 12% to 15%, respectively, offers an acceptable baseline for all dancers across different dance styles. Vegetarians, in particular vegans, should ensure sufficient caloric and adequate intake of Vitamin B12, Vitamin D, ω-3 fatty acids, calcium, and zinc. Many of these micronutrients are derived from animal products, but, with sufficient knowledge, can be obtained from plantbased sources. However, the diminished bioavailability of iron from plants and lack of plant sources of Vitamin B12 in vegan type diets can have detrimental effects on physical performance. Thus, to prevent long-term deficiencies, vegan dancers require more diligence when preparing and managing dietary intake. This article reviews literature on vegetarian diets with regard to dance, gleaning findings from epidemiologic, clinical, and sport nutrition research. It also highlights potential micronutrient deficiencies that may occur in some plant-based diets and presents potential strategies to improve nutrient and caloric intake for dancers who opt for a plant-based diet.

Challenging previous conceptions of vegetarianism and eating disorders.

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Fisak, B; Peterson, R D; Tantleff-Dunn, S; Molnar, J M

2006-12-01

The purpose of this study was to replicate and expand upon previous research that has examined the potential association between vegetarianism and disordered eating. Limitations of previous research studies are addressed, including possible low reliability of measures of eating pathology within vegetarian samples, use of only a few dietary restraint measures, and a paucity of research examining potential differences in body image and food choice motives of vegetarians versus nonvegetarians. Two hundred and fifty-six college students completed a number of measures of eating pathology and body image, and a food choice motives questionnaire. Interestingly, no significant differences were found between vegetarians and nonvegetarians in measures of eating pathology or body image. However, significant differences in food choice motives were found. Implications for both researchers and clinicians are discussed.

Food and Nutrient Intake and Nutritional Status of Finnish Vegans and Non-Vegetarians.

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Elorinne, Anna-Liisa; Alfthan, Georg; Erlund, Iris; Kivimäki, Hanna; Paju, Annukka; Salminen, Irma; Turpeinen, Ursula; Voutilainen, Sari; Laakso, Juha

2016-01-01

Vegetarian and vegan diets have become more popular among adolescents and young adults. However, few studies have investigated the nutritional status of vegans, who may be at risk of nutritional deficiencies. To compare dietary intake and nutritional status of Finnish long-term vegans and non-vegetarians. Dietary intake and supplement use were estimated using three-day dietary records. Nutritional status was assessed by measuring biomarkers in plasma, serum, and urine samples. Vegans' (n = 22) data was compared with those of sex- and age-matched non-vegetarians (n = 19). All vegans adhered strictly to their diet; however, individual variability was marked in food consumption and supplementation habits. Dietary intakes of key nutrients, vitamins B12 and D, were lower (P vegans than in non-vegetarians. Nutritional biomarker measurements showed lower concentrations of serum 25-hydroxyvitamin D3 (25(OH)D3), iodine and selenium (corrected for multiple comparisons, P Vegans showed more favorable fatty acid profiles (P vegans were higher than expected. The median concentration of iodine in urine was below the recommended levels in both groups. Long-term consumption of a vegan diet was associated with some favorable laboratory measures but also with lowered concentrations of key nutrients compared to reference values. This study highlights the need for nutritional guidance to vegans.

Health, ethics and environment: a qualitative study of vegetarian motivations.

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Fox, Nick; Ward, Katie

2008-01-01

This qualitative study explored the motivations of vegetarians by means of online ethnographic research with participants in an international message board. The researcher participated in discussions on the board, gathered responses to questions from 33 participants, and conducted follow-up e-mail interviews with 18 of these participants. Respondents were predominantly from the US, Canada and the UK. Seventy per cent were females, and ages ranged from 14 to 53, with a median of 26 years. Data were analysed using a thematic approach. While this research found that health and the ethical treatment of animals were the main motivators for participants' vegetarianism, participants reported a range of commitments to environmental concerns, although in only one case was environmentalism a primary motivator for becoming a vegetarian. The data indicate that vegetarians may follow a trajectory, in which initial motivations are augmented over time by other reasons for sustaining or further restricting their diet.

Nutritional profile of Indian vegetarian diets--the Indian Migration Study (IMS).

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Shridhar, Krithiga; Dhillon, Preet Kaur; Bowen, Liza; Kinra, Sanjay; Bharathi, Ankalmadugu Venkatsubbareddy; Prabhakaran, Dorairaj; Reddy, Kolli Srinath; Ebrahim, Shah

2014-06-04

The cardiovascular and other health benefits and potential harms of protein and micronutrient deficiency of vegetarian diets continue to be debated. Study participants included urban migrants, their rural siblings and urban residents (n = 6555, mean age - 40.9 yrs) of the Indian Migration Study from Lucknow, Nagpur, Hyderabad and Bangalore. Information on diet (validated interviewer-administered semi-quantitative food frequency questionnaire), tobacco, alcohol, physical activity, medical histories, as well as blood pressure, fasting blood and anthropometric measurements were collected. Nutrient databases were used to calculate nutrient content of regional recipes. Vegetarians ate no eggs, fish, poultry and meat. Using multivariate linear regression with robust standard error model, we compared the macro- and micro-nutrient profile of vegetarian and non-vegetarian diets. Vegetarians, (32.8% of the population), consumed greater amounts of legumes, vegetables, roots and tubers, dairy and sugar, while non-vegetarians had a greater intake of cereals, fruits, spices, salt (p Vegetarians had a higher socioeconomic status, and were less likely to smoke, drink alcohol (p vegetarians consumed more carbohydrates (β = 7.0 g/day (95% CI: 9.9 to 4.0), p vegetarian diets were found to be adequate to sustain nutritional demands according to recommended dietary allowances with less fat. Lower vitamin B12 bio-availability remains a concern and requires exploration of acceptable dietary sources for vegetarians.

Effects of vegetarian diets on blood pressure

Directory of Open Access Journals (Sweden)

Yokoyama Y

2016-04-01

Full Text Available Yoko Yokoyama,1,2 Kazuo Tsubota,2,3 Mitsuhiro Watanabe1,2,4,5 1Graduate School of Media and Governance, Keio University, Fujisawa, Kanagawa, 2Health Science Laboratory, 3Department of Ophthalmology, 4Department of Internal Medicine, Keio University School of Medicine, Tokyo, 5Faculty of Environment and Information Studies, Keio University, Fujisawa, Kanagawa, Japan Abstract: Hypertension is a major independent risk factor for coronary artery diseases, and the prevalence of hypertension is continuously increasing. Diet is an important factor that can be modified to prevent hypertension. According to the US Department of Health and Human Services, dietary patterns are defined as the quantities, proportions, and variety or combinations of different foods and beverages in diets and the frequency with which they are habitually consumed. In this review, the vegetarian dietary pattern is introduced with a focus on the effect on blood pressure (BP. Although the available evidence is limited, according to a previous meta-analysis of controlled trials, vegetarian dietary patterns significantly reduced systolic and diastolic BPs. One of the common features of a vegetarian diet is weight loss, which might, at least partially, explain the effect on BP. Other possible factors such as sodium, potassium, protein, amino acids, vitamin B-12, antioxidants, fiber, and the microbiome are introduced as possible mechanisms. Further studies are needed with non-Western populations to determine the most effective vegetarian dietary pattern and to explore the exact mechanisms by which these dietary patterns affect BP. Keywords: vegetarian diet, plant-based diet, blood pressure, hypertension, meta-analysis

Reduced cancer risk in vegetarians: an analysis of recent reports

Directory of Open Access Journals (Sweden)

Amy Joy Lanou

2010-12-01

Full Text Available Amy Joy Lanou1, Barbara Svenson21Department of Health and Wellness, 2Ramsey Library, University of North Carolina Asheville, Asheville, NC, USAAbstract: This report reviews current evidence regarding the relationship between vegetarian eating patterns and cancer risk. Although plant-based diets including vegetarian and vegan diets are generally considered to be cancer protective, very few studies have directly addressed this question. Most large prospective observational studies show that vegetarian diets are at least modestly cancer protective (10%–12% reduction in overall cancer risk although results for specific cancers are less clear. No long-term randomized clinical trials have been conducted to address this relationship. However, a broad body of evidence links specific plant foods such as fruits and vegetables, plant constituents such as fiber, antioxidants and other phytochemicals, and achieving and maintaining a healthy weight to reduced risk of cancer diagnosis and recurrence. Also, research links the consumption of meat, especially red and processed meats, to increased risk of several types of cancer. Vegetarian and vegan diets increase beneficial plant foods and plant constituents, eliminate the intake of red and processed meat, and aid in achieving and maintaining a healthy weight. The direct and indirect evidence taken together suggests that vegetarian diets are a useful strategy for reducing risk of cancer.Keywords: diet, vegan, prevention

Could Switching to a Vegetarian Diet Cure My Diabetes?

Science.gov (United States)

... don't allow any animal products (vegans). The benefits of a vegetarian diet depend on the type of diet you choose and the food choices you make when following the diet. For most, however, eating a vegetarian diet: Promotes a healthy weight. Vegetarian ...

Lacto-Ovo Vegetarian Cuisine

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... Families ( We Can! ) Health Professional Resources Lacto-Ovo Vegetarian Cuisine Use the exchange lists to give yourself ... fat or fat-free cheese. Like lacto-ovo vegetarian cuisine? Check out NHLBI's recipe collections for addtional ...

Nutritional profile of Indian vegetarian diets – the Indian Migration Study (IMS)

Science.gov (United States)

2014-01-01

Background The cardiovascular and other health benefits and potential harms of protein and micronutrient deficiency of vegetarian diets continue to be debated. Methods Study participants included urban migrants, their rural siblings and urban residents (n = 6555, mean age - 40.9 yrs) of the Indian Migration Study from Lucknow, Nagpur, Hyderabad and Bangalore. Information on diet (validated interviewer-administered semi-quantitative food frequency questionnaire), tobacco, alcohol, physical activity, medical histories, as well as blood pressure, fasting blood and anthropometric measurements were collected. Nutrient databases were used to calculate nutrient content of regional recipes. Vegetarians ate no eggs, fish, poultry and meat. Using multivariate linear regression with robust standard error model, we compared the macro- and micro-nutrient profile of vegetarian and non-vegetarian diets. Results Vegetarians, (32.8% of the population), consumed greater amounts of legumes, vegetables, roots and tubers, dairy and sugar, while non-vegetarians had a greater intake of cereals, fruits, spices, salt (p Vegetarians had a higher socioeconomic status, and were less likely to smoke, drink alcohol (p vegetarians consumed more carbohydrates (β = 7.0 g/day (95% CI: 9.9 to 4.0), p vegetarian diets were found to be adequate to sustain nutritional demands according to recommended dietary allowances with less fat. Lower vitamin B12 bio-availability remains a concern and requires exploration of acceptable dietary sources for vegetarians. PMID:24899080

Food and Nutrient Intake and Nutritional Status of Finnish Vegans and Non-Vegetarians.

Directory of Open Access Journals (Sweden)

Anna-Liisa Elorinne

Full Text Available Vegetarian and vegan diets have become more popular among adolescents and young adults. However, few studies have investigated the nutritional status of vegans, who may be at risk of nutritional deficiencies.To compare dietary intake and nutritional status of Finnish long-term vegans and non-vegetarians.Dietary intake and supplement use were estimated using three-day dietary records. Nutritional status was assessed by measuring biomarkers in plasma, serum, and urine samples. Vegans' (n = 22 data was compared with those of sex- and age-matched non-vegetarians (n = 19.All vegans adhered strictly to their diet; however, individual variability was marked in food consumption and supplementation habits. Dietary intakes of key nutrients, vitamins B12 and D, were lower (P < 0.001 in vegans than in non-vegetarians. Nutritional biomarker measurements showed lower concentrations of serum 25-hydroxyvitamin D3 (25(OHD3, iodine and selenium (corrected for multiple comparisons, P < 0.001, Vegans showed more favorable fatty acid profiles (P < 0.001 as well as much higher concentrations of polyphenols such as genistein and daidzein (P < 0.001. Eicosapentaenoic acid proportions in vegans were higher than expected. The median concentration of iodine in urine was below the recommended levels in both groups.Long-term consumption of a vegan diet was associated with some favorable laboratory measures but also with lowered concentrations of key nutrients compared to reference values. This study highlights the need for nutritional guidance to vegans.

Vegetarianism and food perception : selective visual attention to meat pictures

OpenAIRE

Stockburger, Jessica; Renner, Britta; Weike, Almut I.; Hamm, Alfons O.; Schupp, Harald Thomas

2009-01-01

Vegetarianism provides a model system to examine the impact of negative affect towards meat, based on ideational reasoning. It was hypothesized that meat stimuli are efficient attention catchers in vegetarians. Event-related brain potential recordings served to index selective attention processes at the level of initial stimulus perception. Consistent with the hypothesis, late positive potentials to meat pictures were enlarged in vegetarians compared to omnivores. This effect was specific fo...

Relationship of carotid intima-media thickness and duration of vegetarian diet in Chinese male vegetarians.

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Yang, Shu-Yu; Zhang, Hui-Jie; Sun, Su-Yun; Wang, Li-Ying; Yan, Bing; Liu, Chang-Qin; Zhang, Wei; Li, Xue-Jun

2011-09-19

Many studies have shown that vegetarian diet has beneficial effects on the prevention of cardiovascular diseases. However, the effect of vegetarian diet on carotid intima-media thickness (IMT), as well as the association between IMT and duration of vegetarian diet, are still unclear. The present study aims to investigate the influence of duration of vegetarian diet on cardiovascular risk factors, and more importantly on IMT among Chinese vegetarians. One hundred and seventy-one Chinese male vegetarians were screened for metabolic profile, cardiovascular risk and carotid IMT. They were compared with 129 age-matched omnivores recruited from a community-based health project. The effects of confounding factors were adjusted by stepwise logistic regression analysis. Compared to the omnivores, the vegetarians had lower BMI, weight, systolic blood pressure and diastolic blood pressure. Also, the levels of triglyceride, total cholesterol, HDL-Cholesterol, LDL-Cholesterol, ApoA1, ApoB, uric acid, albumin and γ-glutamyltransferase were significantly reduced in vegetarians. Omnivores had significantly higher fasting blood glucose than that of vegetarians. However, there were no differences in fasting insulin, C-reactive protein and HOMA-IR between the two groups. IMT was thinner in the vegetarian group than in the omnivore group (0.59 ± 0.16 vs. 0.63 ± 0.10 cm, P vegetarians were divided according to duration of vegetarian diet ( 11 years), those in tertile 1 (vegetarian diet. Moreover, taking a low-calorie, low-protein, or vegetarian diet might have great beneficial effects on IMT through improved lipid profile, and the beneficial effects appeared to be correlated with the duration of vegetarian diet.

Personality Profiles, Values and Empathy: Differences between Lacto-Ovo-Vegetarians and Vegans.

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Kessler, Christian S; Holler, Sophie; Joy, Sebastian; Dhruva, Anand; Michalsen, Andreas; Dobos, Gustav; Cramer, Holger

2016-01-01

Vegetarian nutrition is gaining increasing public attention worldwide. While some studies have examined differences in motivations and personality traits between vegetarians and omnivores, only few studies have considered differences in motivations and personality traits between the 2 largest vegetarian subgroups: lacto-ovo-vegetarians and vegans. To examine differences between lacto-ovo-vegetarians and vegans in the distribution patterns of motives, values, empathy, and personality profiles. An anonymous online survey was performed in January 2014. Group differences between vegetarians and vegans in their initial motives for the choice of nutritional approaches, health-related quality of life (World Health Organization Quality of Life-BREF (WHOQOL-BREF)), personality traits (Big Five Inventory-SOEP (BFI-S)), values (Portraits Value Questionnaire (PVQ)), and empathy (Empathizing Scale) were analyzed by univariate analyses of covariance; P values were adjusted for multiple testing. 10,184 individuals completed the survey; 4,427 (43.5%) were vegetarians and 4,822 (47.3%) were vegans. Regarding the initial motives for the choice of nutritional approaches, vegans rated food taste, love of animals, and global/humanitarian reasons as more important, and the influence of their social environment as less important than did vegetarians. Compared to vegetarians, vegans had higher values on physical, psychological, and social quality of life on the WHOQOL-BREF, and scored lower on neuroticism and higher on openness on the BFI-S. In the PVQ, vegans scored lower than vegetarians on power/might, achievement, safety, conformity, and tradition and higher on self-determination and universalism. Vegans had higher empathy than vegetarians (all p < 0.001). This survey suggests that vegans have more open and compatible personality traits, are more universalistic, empathic, and ethically oriented, and have a slightly higher quality of life when compared to vegetarians. Given the small

The effect of vegetarian diets on iron status in adults: A systematic review and meta-analysis.

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Haider, Lisa M; Schwingshackl, Lukas; Hoffmann, Georg; Ekmekcioglu, Cem

2018-05-24

Vegetarian diets exclude meat, seafood, and products containing these foods. Although the vegetarian lifestyle could lead to a better health status in adults, it may also bear risks for certain nutritional deficiencies. Cross-sectional studies and narrative reviews have shown that the iron status of vegetarians is compromised by the absence of highly bioavailable haem-iron in meatless diets and the inhibiting effect of certain components present in plant foods on non-haem iron bioavailability. The databases Pubmed, Scopus, Embase, and Cochrane CentralRegister of Controlled Trials were searched for studies comparing serum ferritin, as the major laboratory parameter for iron status of adult vegetarians with non-vegetarian control groups. A qualitative review was conducted as well as an inverse-variance random-effects meta-analysis to pool available data. In addition the effect of vegetarian diets according to gender was investigated with a subgroup analysis. The results were validated using a sensitivity analysis. A total of 27 cross-sectional studies and three interventional studies were selected for the systematic review. The meta-analysis which combined data of 24 cross-sectional studies showed that adult vegetarians have significantly lower serum ferritin levels than their non-vegetarian controls (-29.71 µg/L, 95% CI [-39.69, -19.73], p vegetarian diets did not change the results considerably (-23.27 µg/L, 95% CI [-29.77, -16.76], p vegetarians are more likely to have lower iron stores compared with non-vegetarians. However, since high iron stores are also a risk factor for certain non-communicable diseases, such as type 2 diabetes, it is recommended that not only vegetarians but also non-vegetarians should regularly control their iron status and improve their diet regarding the content and bioavailability of iron by consuming more plants and less meat.

Optimization of an effective growth medium for culturing probiotic bacteria for applications in strict vegetarian food products

Directory of Open Access Journals (Sweden)

Manju Pathak

2012-10-01

Full Text Available Background: This study aimed to modify de Man Rogosa Sharpe culture medium (termed MRS for selective cultivation of probiotics strain for the consumption by the strictly vegetarian human population. Vegetarian probiotic foods by definition must be free from all animal-derived ingredients. This not only includes the product ingredients but the probiotic inoculum as well. Probiotic starter cultures are traditionally grown and stored in media containing milk or meatderived ingredients. The presence of these ingredients makes the probiotic cell concentrates unsuitable for use in vegetarian products and thus creates the need for a growth medium which isfree from animal-derived ingredients. Present study investigated the growth of a strain of Lactobacillus lactis in MRS. The present invention relates in general to a bacterial culture media,and more specifically a complex microbial culture media, based on plant seed powder extract in place of animal extract for probiotic bacterial growth.Methods: Lactobacillus lactis, a probiotic, was grown in standard MRS culture medium as well as in our various test media (TM containing various vegetal source in place of beef extract, yeast extract and peptone as in case of MRS. The inoculated culture mediums were incubated at 37C for 72 hours and growth of probiotic is recorded at regular intervals. The growth was recorded as Colony Forming Units (CFUs.Results: The best growth of probiotic is observed in TM 2. TM 2 is the leguminous seed extract. Starter culture mediums for probiotics or other bacteria primarily contain protein from animal source. The possibility of using vegetal protein from TM 2 extract in place of peptones and meat extract for the nitrogen supplementation of culture media for the growth of lactic acid bacteria has been demonstrated.Functional Foods in Health and Disease 2012, 2(10:369-378 Conclusion: The absolute vegetarian culture medium containing TM 2 is better than standard MRS for the

Health and Nutritional Status of Vegetarian Candidates for Bariatric Surgery and Practical Recommendations.

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Sherf-Dagan, Shiri; Hod, Keren; Buch, Assaf; Mardy-Tilbor, Limor; Regev, Ziva; Ben-Porat, Tair; Sakran, Nasser; Goitein, David; Raziel, Asnat

2018-01-01

Data on vegetarianism and bariatric surgery (BS) are scarce. We herein describe the health and nutritional status of vegetarian patients who plan to undergo BS and propose combined recommendations for vegetarian patients who undergo BS, based on our clinical experience and current scientific literature in both nutrition fields. Cross-sectional analysis of a prospectively maintained database of all primary laparoscopic sleeve gastrectomies (LSG) performed at a bariatric center of excellence between January 2014 and November 2016 was carried out querying patients who declared a vegetarian or vegan lifestyle before surgery. Preoperative data collected included demographics, anthropometrics, dietary patterns, supplementation use, physical activity, smoking habits, co-morbidities, and blood tests. Each vegetarian was matched to five different omnivores based on age, gender, and BMI. During the study period, 1470 patients underwent primary LSG surgery (63.7% females). Twenty-one declared a vegetarian or vegan lifestyle (1.4%) pre-surgery. Most were classified as lacto-ovo (57.1%) and were driven from ethical reasons (85.7%). No differences were found between vegetarian and omnivore LSG candidates regarding co-morbidities and nutritional deficiencies, except for lower prevalence of impaired fasting glucose (14.3 vs. 47.1%;P = 0.007), lower ferritin levels (54.3 ± 50.5 vs. 96.8 ± 121.8 ng/ml; P = 0.052) and higher transferrin levels (313.9 ± 42.7 vs. 278.4 ± 40.4 mg/dl; P = 0.009) among the vegetarian cohort. Preoperative use of vitamin B12 and iron supplementation was higher among vegetarian LSG candidates than their omnivore counterparts (57.1 vs. 6.7%;P nutritional deficiencies, lower iron stores, and higher supplementation use before surgery compared to omnivore LSG candidates.

Vegetarian diets and cardiovascular risk factors in black members of the Adventist Health Study-2.

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Fraser, Gary; Katuli, Sozina; Anousheh, Ramtin; Knutsen, Synnove; Herring, Patti; Fan, Jing

2015-02-01

To compare cardiovascular risk factors between vegetarians and non-vegetarians in black individuals living in the USA. A cross-sectional analysis of a sub-set of 592 black women and men enrolled in the Adventist Health Study-2 (AHS-2) cohort of Seventh-day Adventists. Members of the AHS-2 cohort, who lived in all states of the USA and provinces of Canada. Black/African-American members of two sub-studies of AHS-2 where blood and physiological measurements were obtained. Of these women and men, 25% were either vegan or lacto-ovo-vegetarians (labelled 'vegetarian/vegans'), 13% were pesco-vegetarian and 62% were non-vegetarian. Compared with non-vegetarians, the vegetarian/vegans had odds ratios for hypertension, diabetes, high blood total cholesterol and high blood LDL-cholesterol of 0·56 (95% CI 0·36, 0·87), 0·48 (95% CI 0·24, 0·98), 0·42 (95% CI 0·27, 0·65) and 0·54 (95% CI 0·33, 0·89), respectively, when adjusted for age, gender, education, physical activity and sub-study. Corresponding odds ratios for obesity in vegetarian/vegans and pesco-vegetarians, compared with non-vegetarians, were 0·43 (95% CI 0·28, 0·67) and 0·47 (95% CI 0·27, 0·81), respectively; and for abdominal obesity 0·54 (95% CI 0·36, 0·82) and 0·50 (95% CI 0·29, 0·84), respectively. Results for pesco-vegetarians did not differ significantly from those of non-vegetarians for other variables. Further adjustment for BMI suggested that BMI acts as an intermediary variable between diet and both hypertension and diabetes. As with non-blacks, these results suggest that there are sizeable advantages to a vegetarian diet in black individuals also, although a cross-sectional analysis cannot conclusively establish cause.

Vegetarian diets and cardiovascular risk factors in black members of the Adventist Health Study-2

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Fraser, Gary; Katuli, Sozina; Anousheh, Ramtin; Knutsen, Synnove; Herring, Patti; Fan, Jing

2014-01-01

Objective To compare cardiovascular risk factors between vegetarians and non-vegetarians in black individuals living in the USA. Design A cross-sectional analysis of a sub-set of 592 black women and men enrolled in the Adventist Health Study-2 (AHS-2) cohort of Seventh-day Adventists. Setting Members of the AHS-2 cohort, who lived in all states of the USA and provinces of Canada. Subjects Black/African-American members of two sub-studies of AHS-2 where blood and physiological measurements were obtained. Results Of these women and men, 25% were either vegan or lacto-ovo-vegetarians (labelled ‘vegetarian/vegans’), 13 % were pesco-vegetarian and 62% were non-vegetarian. Compared with non-vegetarians, the vegetarian/vegans had odds ratios for hypertension, diabetes, high blood total cholesterol and high blood LDL-cholesterol of 0·56 (95% CI 0·36, 0·87), 0·48 (95% CI 0·24, 0·98), 0·42 (95% CI 0·27, 0·65) and 0·54 (95% CI 0·33, 0·89), respectively, when adjusted for age, gender, education, physical activity and sub-study. Corresponding odds ratios for obesity in vegetarian/vegans and pesco-vegetarians, compared with non-vegetarians, were 0·43 (95% CI 0·28, 0·67) and 0·47 (95% CI 0·27, 0·81), respectively; and for abdominal obesity 0·54 (95% CI 0·36, 0·82) and 0·50 (95% CI 0·29, 0·84), respectively. Results for pesco-vegetarians did not differ significantly from those of non-vegetarians for other variables. Further adjustment for BMI suggested that BMI acts as an intermediary variable between diet and both hypertension and diabetes. Conclusions As with non-blacks, these results suggest that there are sizeable advantages to a vegetarian diet in black individuals also, although a cross-sectional analysis cannot conclusively establish cause. PMID:24636393

Differences in micronucleus frequency and acrylamide adduct levels with hemoglobin between vegetarians and non-vegetarians.

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Kotova, Natalia; Frostne, Cecilia; Abramsson-Zetterberg, Lilianne; Tareke, Eden; Bergman, Rolf; Haghdoost, Siamak; Paulsson, Birgit; Törnqvist, Margareta; Segerbäck, Dan; Jenssen, Dag; Grawé, Jan

2015-10-01

Nutrients and food constituents can prevent or contribute to genotoxicity. In this study, the possible influence of a vegetarian/non-vegetarian diet on genotoxic effects was investigated in 58 non-smoking healthy vegetarians (V) and non-vegetarians (NV), age 21-37 years from the Stockholm area in Sweden. Physical activity and dietary habits were similar in both groups, with the exception of the intake of meat and fish. Using flow cytometry, we determined the formation of micronuclei (MN) in transferrin-positive immature peripheral blood reticulocytes (Trf-Ret) (Total: n = 53; V: n = 27; NV: n = 26). Dietary exposure to acrylamide was measured through hemoglobin (Hb) adducts in peripheral erythrocytes (Total: n = 53; V: n = 29; NV: n = 24). Hb adducts of both acrylamide and its genotoxic metabolite glycidamide were monitored as a measure of the corresponding in vivo doses. Our data demonstrated that compared with the non-vegetarians, the vegetarians exhibited lower frequencies of MN (fMN) in the Trf-Ret (p vegetarians and non-vegetarians. Furthermore, there were no significant relationships between the adduct levels and fMN in the individuals. The ratio of the Hb adduct levels from glycidamide and acrylamide, however, showed a significant difference (p vegetarian diet might be beneficial in lowering genomic instability in healthy individuals. The measured Hb adduct levels indicate that the total intake of acrylamide does not differ between the two studied groups and does not contribute to the observed difference in fMN, although an influence of the diet on the metabolic rates of acrylamide was indicated. In addition, the observed significant difference in the background fMN in the two groups demonstrated that the MN analysis method has a sensitivity applicable to the biomonitoring of human lifestyle factors.

Comparison of the nutritional status and outcome in thermal burn patients receiving vegetarian and non-vegetarian diets

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Samira Sharma

2014-01-01

Full Text Available Background: The importance of adequate nutritional support in burned patients cannot be overemphasised. For adequate long-term compliance by the patients, diet should be formulated in accordance with their pre-burn dietary habits, religious beliefs, and tastes. Patients and Methods: A study was conducted in 42 consecutive patients suffering from 10% to 50% of 2 nd and 3 rd degree thermal burns with the aim to compare nutritional status, clinical outcome, and cost-effectiveness of vegetarian and non-vegetarian diets. The patients were divided into two groups depending upon their pre-injury food habits. Total calories were calculated by Curreri formula. Both groups were compared by various biochemical parameters, microbiological investigations, weight , status of wound healing, graft take, and hospital stay and they were followed for at least 60 days postburn. Results: The results were comparable in both groups. Vegetarian diet was found to be more palatable and cost-effective. Conclusion: Vegetarian diet is a safe and viable option for the patients suffering from burn injury. The common belief that non-vegetarian diet is superior to vegetarian diet is a myth.

Vegetarianism- Food as Medicine and A way of Life | Oji ...

African Journals Online (AJOL)

This short review highlights the beneficial and adverse effects of vegetarian diets in various medical conditions, and the relationships between vegetarian diets and morality. It is becoming increasingly important to recognize that both values and scientific issues come into play in evaluating data on diet. An inverse ...

From meatless Mondays to meatless Sundays: motivations for meat reduction among vegetarians and semi-vegetarians who mildly or significantly reduce their meat intake.

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De Backer, Charlotte J S; Hudders, Liselot

2014-01-01

This study explores vegetarians' and semi-vegetarians' motives for reducing their meat intake. Participants are categorized as vegetarians (remove all meat from their diet); semi-vegetarians (significantly reduce meat intake: at least three days a week); or light semi-vegetarians (mildly reduce meat intake: once or twice a week). Most differences appear between vegetarians and both groups of semi-vegetarians. Animal-rights and ecological concerns, together with taste preferences, predict vegetarianism, while an increase in health motives increases the odds of being semi-vegetarian. Even within each group, subgroups with different motives appear, and it is recommended that future researchers pay more attention to these differences.

Short- and long-term reliability of adult recall of vegetarian dietary patterns in the Adventist Health Study-2 (AHS-2).

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Teixeira Martins, Marcia C; Jaceldo-Siegl, Karen; Fan, Jing; Singh, Pramil; Fraser, Gary E

2015-01-01

Past dietary patterns may be more important than recent dietary patterns in the aetiology of chronic diseases because of the long latency in their development. We developed an instrument to recall vegetarian dietary patterns during the lifetime and examined its reliability of recall over 5·3 and 32·6 years on average. The short-term/5-year recall ability study (5-RAS) was done using 24 690 participants from the cohort of the Adventist Health Study-2 (mean age 62·2 years). The long-term/33-year recall ability study (33-RAS) included an overlap population of 1721 individuals who joined the Adventist Health Study-1 and Adventist Health Study-2 (mean age 72·5 years). Spearman correlation coefficients for recall of vegetarian status were 0·78 and 0·72 for the 5-RAS and 33-RAS, respectively, when compared with 'reference' data. For both time periods sensitivity and positive predictive values were highest for the lacto-ovo-vegetarian and non-vegetarian patterns (vegans, lacto-ovo-vegetarians, pesco-vegetarians, semi-vegetarians and non-vegetarians). In the 5-RAS analyses, male, non-black, younger, and more educated participants, lifetime Adventists, and those with more stability of consumption of animal products generally showed higher recall ability. Somewhat similar tendencies were shown for the 33-RAS analyses. Our findings show that the instrument has higher reliability for recalled lacto-ovo-vegetarian and non-vegetarian than for vegan, semi- and pesco-vegetarian dietary patterns in both short- and long-term recalls. This is in part because these last dietary patterns were greatly contaminated by recalls that correctly would have belonged in the adjoining category that consumed more animal products.

Assessment of the nutritional status of vegan and non-vegetarian ...

African Journals Online (AJOL)

Grace Marquis, Dr.

2012-02-01

Feb 1, 2012 ... compare the diets and iron status of vegetarian children between the .... source food all of his/her life after the period of exclusive breastfeeding. .... Attention needs to be directed to the quality of diet of both vegetarian and non-.

Vegetarian diet and mental disorders: results from a representative community survey

Science.gov (United States)

2012-01-01

Background The present study investigated associations between vegetarian diet and mental disorders. Methods Participants were drawn from the representative sample of the German Health Interview and Examination Survey and its Mental Health Supplement (GHS-MHS). Completely vegetarian (N = 54) and predominantly vegetarian (N = 190) participants were compared with non-vegetarian participants (N = 3872) and with a non-vegetarian socio-demographically matched subsample (N = 242). Results Vegetarians displayed elevated prevalence rates for depressive disorders, anxiety disorders and somatoform disorders. Due to the matching procedure, the findings cannot be explained by socio-demographic characteristics of vegetarians (e.g. higher rates of females, predominant residency in urban areas, high proportion of singles). The analysis of the respective ages at adoption of a vegetarian diet and onset of a mental disorder showed that the adoption of the vegetarian diet tends to follow the onset of mental disorders. Conclusions In Western cultures vegetarian diet is associated with an elevated risk of mental disorders. However, there was no evidence for a causal role of vegetarian diet in the etiology of mental disorders. PMID:22676203

Nutritional status of vegetarians on maintenance haemodialysis.

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Wu, Tai-Te; Chang, Chieh-Ying; Hsu, Wei-Min; Wang, I-Kwan; Hsu, Chih-Hao; Cheng, Shu-Hwa; Liang, Chih-Chia; Chang, Chiz-Tzung; Huang, Chiu-Ching

2011-08-01

Vegetarian diets have long been thought of as beneficial to health. However, vegetarian diets are often low in protein, which is contradictory to the high protein diet guideline for uraemia patients. The purpose of the study was to investigate the impact of a vegetarian diet on the nutritional status of haemodialysis (HD) patients. Patients on chronic HD for over 6 months were included in the study. The normalized protein catabolic rate (nPCR) was used to reflect daily protein intake. Biochemical markers of nutrition, anthropometric parameters, subjective global assessment (SGA) and functional activity of daily living were assessed to evaluate the nutritional status of vegetarians on chronic HD. Nineteen out of 318 HD patients were vegetarians. The nPCR was lower in the vegetarian group (1.20 ± 0.24 vs 1.10 ± 0.29 g/kg per day, non-Veg vs Veg, P strength evaluated by the hand-grip test, SGA and activities of daily living were similar in vegetarians and non-vegetarians. The present study revealed that HD patients on vegetarian diets might have a smaller BMI, but SGA and function of daily activities were similar to those of the non-vegetarians. The haematocrit of vegetarians can be maintained with a higher erythropoietin dose. © 2011 The Authors. Nephrology © 2011 Asian Pacific Society of Nephrology.

Are vegans the same as vegetarians? The effect of diet on perceptions of masculinity.

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Thomas, Margaret A

2016-02-01

Food and food consumption matters in interpersonal interactions. Foods consumed can affect how a person is perceived by others in terms of morality, likeability, and gender. Food consumption can be used as a strategy for gendered presentation, either in terms of what foods are consumed or in the amount of food consumed. Finally, foods themselves are associated with gender. Previous research (Browarnik, 2012; Ruby & Heine, 2011) shows inconsistent patterns in the association between vegetarianism and masculinity. The current research conceptually replicates and extends this research by including the explicit label of vegetarian. The four studies in this article provide increased information about the effects of diet on gendered perceptions. Study 1 shows that vegetarian and omnivorous targets are rated equally in terms of masculinity. Study 2 shows that perceptions of vegetarians and vegans are similar, though comparing this research with past research indicates that perceptions of vegetarians are more variable. Study 3 shows that veganism leads perceptions of decreased masculinity relative to omnivores. Finally, Study 4 tests one possible mechanism for the results of Study 3, that it is the choice to be vegan that impacts perceptions of gender. Implications include increased knowledge about how meatless diets can affect the perceptions of gender in others. Multiple directions for future research are discussed. Copyright © 2015 Elsevier Ltd. All rights reserved.

Vegetarian diets and depressive symptoms among men.

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Hibbeln, Joseph R; Northstone, Kate; Evans, Jonathan; Golding, Jean

2018-01-01

Vegetarian diets are associate with cardiovascular and other health benefits, but little is known about mental health benefits or risks. To determine whether self-identification of vegetarian dietary habits is associated with significant depressive symptoms in men. Self-report data from 9668 adult male partners of pregnant women in the Avon Longitudinal Study of Parents and Children (ALSPAC) included identification as vegetarian or vegan, dietary frequency data and the Edinburgh Post Natal Depression Scale (EPDS). Continuous and binary outcomes were assessed using multiple linear and logistic regression taking account of potential confounding variables including: age, marital status, employment status, housing tenure, number of children in the household, religion, family history of depression previous childhood psychiatric contact, cigarette and alcohol consumption. Vegetarians [n = 350 (3.6% of sample)], had higher depression scores on average than non-vegetarians (mean difference 0.96 points [95%CI + 0.53, + 1.40]) and a greater risk for EPDS scores above 10 (adjusted OR = 1.67 [95% CI: 1.14,2.44]) than non-vegetarians after adjustment for potential confounding factors. Vegetarian men have more depressive symptoms after adjustment for socio-demographic factors. Nutritional deficiencies (e.g. in cobalamin or iron) are a possible explanation for these findings, however reverse causation cannot be ruled out. Copyright © 2017. Published by Elsevier B.V.

Cross-sectional and longitudinal comparisons of metabolic profiles between vegetarian and non-vegetarian subjects: a matched cohort study.

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Chiu, Yen-Feng; Hsu, Chih-Cheng; Chiu, Tina H T; Lee, Chun-Yi; Liu, Ting-Ting; Tsao, Chwen Keng; Chuang, Su-Chun; Hsiung, Chao A

2015-10-28

Several previous cross-sectional studies have shown that vegetarians have a better metabolic profile than non-vegetarians, suggesting that a vegetarian dietary pattern may help prevent chronic degenerative diseases. However, longitudinal studies on the impact of vegetarian diets on metabolic traits are scarce. We studied how several sub-types of vegetarian diets affect metabolic traits, including waist circumference, BMI, systolic blood pressure (SBP), diastolic blood pressure, fasting blood glucose, total cholesterol (TC), HDL, LDL, TAG and TC:HDL ratio, through both cross-sectional and longitudinal study designs. The study used the MJ Health Screening database, with data collected from 1994 to 2008 in Taiwan, which included 4415 lacto-ovo-vegetarians, 1855 lacto-vegetarians and 1913 vegans; each vegetarian was matched with five non-vegetarians based on age, sex and study site. In the longitudinal follow-up, each additional year of vegan diet lowered the risk of obesity by 7 % (95 % CI 0·88, 0·99), whereas each additional year of lacto-vegetarian diet lowered the risk of elevated SBP by 8 % (95 % CI 0·85, 0·99) and elevated glucose by 7 % (95 % CI 0·87, 0·99), and each additional year of ovo-lacto-vegetarian diet increased abnormal HDL by 7 % (95 % CI 1·03, 1·12), compared with non-vegetarians. In the cross-sectional comparisons, all sub-types of vegetarians had lower likelihoods of abnormalities compared with non-vegetarians on all metabolic traits (Pvegetarians is partially attributable to lower BMI. With proper management of TAG and HDL, along with caution about the intake of refined carbohydrates and fructose, a plant-based diet may benefit all aspects of the metabolic profile.

Reduced cancer risk in vegetarians: an analysis of recent reports.

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Lanou, Amy Joy; Svenson, Barbara

2010-12-20

This report reviews current evidence regarding the relationship between vegetarian eating patterns and cancer risk. Although plant-based diets including vegetarian and vegan diets are generally considered to be cancer protective, very few studies have directly addressed this question. Most large prospective observational studies show that vegetarian diets are at least modestly cancer protective (10%-12% reduction in overall cancer risk) although results for specific cancers are less clear. No long-term randomized clinical trials have been conducted to address this relationship. However, a broad body of evidence links specific plant foods such as fruits and vegetables, plant constituents such as fiber, antioxidants and other phytochemicals, and achieving and maintaining a healthy weight to reduced risk of cancer diagnosis and recurrence. Also, research links the consumption of meat, especially red and processed meats, to increased risk of several types of cancer. Vegetarian and vegan diets increase beneficial plant foods and plant constituents, eliminate the intake of red and processed meat, and aid in achieving and maintaining a healthy weight. The direct and indirect evidence taken together suggests that vegetarian diets are a useful strategy for reducing risk of cancer.

Self-objectification, feminist activism and conformity to feminine norms among female vegetarians, semi-vegetarians, and non-vegetarians.

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Brinkman, Britney G; Khan, Aliya; Edner, Benjamin; Rosén, Lee A

2014-01-01

Recent research has suggested that vegetarians may be at an increased risk for developing disordered eating or body image issues when compared to non-vegetarians. However, the results of such studies are mixed, and no research has explored potential connections between vegetarianism and self-objectification. In the current study, the authors examine factors that predicted body surveillance, body shame, and appearance control beliefs; three aspects of self-objectification. Surveys were completed by 386 women from the United States who were categorized as vegetarian, semi-vegetarian, or non-vegetarian. The three groups differed regarding dietary motivations, levels of feminist activism, and body shame, but did not differ on their conformity to feminine norms. While conformity to feminine norms predicted body surveillance and body shame levels among all three groups of women, feminist activism predicted appearance control beliefs among non-vegetarians only. These findings suggest that it is important for researchers and clinicians to distinguish among these three groups when examining the relationship between vegetarianism and self-objectification. Copyright © 2013 Elsevier Ltd. All rights reserved.

Are strict vegetarians protected against prostate cancer?

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Tantamango-Bartley, Yessenia; Knutsen, Synnove F; Knutsen, Raymond; Jacobsen, Bjarne K; Fan, Jing; Beeson, W Lawrence; Sabate, Joan; Hadley, David; Jaceldo-Siegl, Karen; Penniecook, Jason; Herring, Patti; Butler, Terry; Bennett, Hanni; Fraser, Gary

2016-01-01

According to the American Cancer Society, prostate cancer accounts for ∼27% of all incident cancer cases among men and is the second most common (noncutaneous) cancer among men. The relation between diet and prostate cancer is still unclear. Because people do not consume individual foods but rather foods in combination, the assessment of dietary patterns may offer valuable information when determining associations between diet and prostate cancer risk. This study aimed to examine the association between dietary patterns (nonvegetarian, lacto-ovo-vegetarian, pesco-vegetarian, vegan, and semi-vegetarian) and prostate cancer incidence among 26,346 male participants of the Adventist Health Study-2. In this prospective cohort study, cancer cases were identified by matching to cancer registries. Cox proportional hazards regression analysis was performed to estimate HRs by using age as the time variable. In total, 1079 incident prostate cancer cases were identified. Around 8% of the study population reported adherence to the vegan diet. Vegan diets showed a statistically significant protective association with prostate cancer risk (HR: 0.65; 95% CI: 0.49, 0.85). After stratifying by race, the statistically significant association with a vegan diet remained only for the whites (HR: 0.63; 95% CI: 0.46, 0.86), but the multivariate HR for black vegans showed a similar but nonsignificant point estimate (HR: 0.69; 95% CI: 0.41, 1.18). Vegan diets may confer a lower risk of prostate cancer. This lower estimated risk is seen in both white and black vegan subjects, although in the latter, the CI is wider and includes the null. © 2016 American Society for Nutrition.

[HYGIENIC ASSESSMENT OF NUTRITION IN VEGETARIANS AND PEOPLE WITH MIXED FEEDING].

Science.gov (United States)

Yunatskaya, T A; Turchaninova, N S; Kostina, N N

2015-01-01

There was performed a comparative analysis of the actual nutrition of inhabitants of the city of Omsk with mixed feeding (n = 50), and representatives of different types of vegetarians: raw food diet (n = 12), veganism (n = 14), lacto-ovo vegetarians (n = 14). There were revealed differences in consumption of food and food substances in persons with different types of food. There was established insufficient energy value, reduced intake of protein, fats, carbohydrates, vitamin B12 in the diet of vegans and raw foodists. There was determined the availability of vitamin B12 by the analysis of this substance in the blood serum by mean of standard chemiluminescent immunoassay. Vitamin B12 deficiency was revealed in vegans and raw foodists. There were substantiated such basic directions ofelimination of the deficit of nutrients and calories in the diet of vegetarians as the careful planning and assortment of products, as well as the use of vitamin-mineral complexes.

Food Pattern of Non-Anemic Nomadic Women Living in Fars Province, Southern Iran as a Vegetarian

Directory of Open Access Journals (Sweden)

Mousa Salehi

2016-12-01

Full Text Available Background: The Qashqa’i form approximately 500000 Turkish-speaking ethnic nomadic pastoralist tribal people, living in Fars province, southern Iran. People choosing macrobiotic diets are frequently identified as following a vegetarian diet. Despite that plant foods contain only non-heme iron, which is more sensitive than heme iron to both inhibitors and enhancers of iron absorption, surprisingly, we noted that the mean values of hemoglobin and serum ferritin in the group under investigation were significantly higher than the same population living in the south of Iran. So we aimed to investigate the food basket of Qashqa’I people in an attempt to find out the reason behind this observation. Methods: Dietary information was collected using the mean of 3-day recall and food frequency methods. Dieticians, with long experience in nutrition surveillance explained the purpose of the dietary information and instructed the girls on how to report quantities using food basket. Iranian food processor was used to enter and analyze nutrient intakes. Weig hts and heights were measured using established equipment and techniques and body mass index(BMI values were calculated. Results: Mean value of hemoglobin was 12.31±1.51 gr/dL, ferritin 23.59±4.2 μg/L, albumin 4.27±1.1 gr/dL, and total protein 7.72±1.3 gr/dL. BMI of 81% of the women was between 18.5 and 25 kg/m2. Conclusion: The mean serum albumin, total protein, hemoglobin, and serum ferritin of this population show that vegetarian diet can meet protein and Iron requirements by using the variety of plant foods.

Differences in nutritional status between vegans, vegetarians and omnivores.

Science.gov (United States)

Crockart, H M

1995-06-01

Well planned vegetarian diets effectively meet Recommended Dietary Allowances and are a 'healthy' alternative to meat eating. Lacto-ovo-vegetarian diets have similar nutrient composition to omnivore diets. Vegan diets may be low in vitamin B 12. The fat content of the vegan diet is significantly lower and the polyunsaturated:saturated fatty acid ratio higher than in the omnivore diet. The fibre content of the vegan diet is about twice that of the lacto-ovo-vegetarian diet which is about three times that of the omnivore diet. Protein and essential amino acid content of the vegan diet is adequate. Protein intake of vegans is lower than that in omnivores. Blood lipoprotein changes due to intervention with a lacto-ovo-vegetarian diet are favourable regarding coronary artery disease risk. Infants and children have special needs. Full discussion of the effect of vegetarianism on child growth is beyond the scope of this report. Several dietary guidelines are given; choosing a wide variety of foods is recommended.

Cardiorespiratory Fitness and Peak Torque Differences between Vegetarian and Omnivore Endurance Athletes: A Cross-Sectional Study.

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Lynch, Heidi M; Wharton, Christopher M; Johnston, Carol S

2016-11-15

In spite of well-documented health benefits of vegetarian diets, less is known regarding the effects of these diets on athletic performance. In this cross-sectional study, we compared elite vegetarian and omnivore adult endurance athletes for maximal oxygen uptake (VO2 max) and strength. Twenty-seven vegetarian (VEG) and 43 omnivore (OMN) athletes were evaluated using VO2 max testing on the treadmill, and strength assessment using a dynamometer to determine peak torque for leg extensions. Dietary data were assessed using detailed seven-day food logs. Although total protein intake was lower among vegetarians in comparison to omnivores, protein intake as a function of body mass did not differ by group (1.2 ± 0.3 and 1.4 ± 0.5 g/kg body mass for VEG and OMN respectively, p = 0.220). VO2 max differed for females by diet group (53.0 ± 6.9 and 47.1 ± 8.6 mL/kg/min for VEG and OMN respectively, p vegetarian endurance athletes' cardiorespiratory fitness was greater than that for their omnivorous counterparts, but that peak torque did not differ between diet groups. These data suggest that vegetarian diets do not compromise performance outcomes and may facilitate aerobic capacity in athletes.

[Analysis of the fatty acid profile of vegetarian and non-vegetarian diet in the context of some diet-related diseases prevention].

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Kornek, Agata; Kucharska, Alicja; Kamela, Katarzyna

2016-01-01

Research increasingly provide evidence that vegetarian diet can have a positive impact on health. The aim of this study was to analyze the fatty acid profile of vegetarian and non-vegetarian diet and prove which of them is more optimal in the context of some diet-related diseases prevention. The study involved 83 women (47 vegetarians and 36 non-vegetarians). Estimates of the supply of individual fatty acids in the diet was based on analysis of 3-day dietary records (calculations in a computer program DIETA 5). Found: - in vegan diet significantly lower percentage of energy from SFA than in lactoovovegetarian diet and non-vegetarian diet (5,2% vs 11,2% i 11,9%), - in vegan and lactoovovegetarian diet - significantly higher percentage of energy from PUFA than in non-vegetarian diet (9,2% i 7,8% vs 5,0%), - in vegan and lactoovovegetarian diet - significantly higher percentage of energy from LA than in non-vegetarian diet (6,7% i 5,5% vs 3,9%), - in vegan and lactoovovegetarian diet - significantly higher percentage of energy from ALA than in non-vegetarian diet (1,3% i 1,2% vs. 0,8%) - in vegan and lactoovovegetarian diet - significantly lower intake of EPA+DHA than in non-vegetarian diet (0 mg i 15 mg vs 76 mg), - only 25% of non-vegetarian diets fulfilled recommendations on the content of EPA + DHA Conclusions: Vegetarian, particularly vegan, nutrition may promote good balancing of the fatty acids in the diet, except for the long chain polyunsaturated omega-3, which are also deficient in the case of conventional diet.

Nutritional Status of Flemish Vegetarians Compared with Non-Vegetarians: A Matched Samples Study

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Peter Clarys

2010-07-01

Full Text Available The present study compares the nutritional status of vegetarian (V with non-vegetarian (NV subjects. A three-day food record and a health questionnaire were completed by 106 V and 106 NV matched for following characteristics: sex, age, BMI, physical activity, tobacco use and alcohol consumption. Total energy intake was not significantly different (men: V: 2,346 ± 685 kcal/d; NV: 2,628 ± 632 kcal/d; p = 0.078; women: V: 1,991 ± 539 kcal/d; NV: 1,973 ± 592 kcal/d; p = 0.849. Macronutrients intake differed significantly between the V and NV subjects for protein (men: V:12.7 ± 2.3 E%; NV:15.3 ± 4.5 E%; p = 0.003; women: V: 13.2 ± 2.3 E%; NV:16.0 ± 4.0 E%; p < 0.001, fat (men: V: 29.3 ± 8.4 E%; NV: 33.8 ± 5.3 E%; p = 0.010; women: V: 29.7 ± 6.9 E%; NV: 34.7 ± 9.0 E%; p < 0.001, and carbohydrate (men: V: 55.3 ± 10.1 E%; NV: 47.4 ± 6.9 E%; p < 0.001; women: V: 55.1 ± 7.6 E%; NV: 47.2 ± 8.2 E%; p < 0.001. The intake of most minerals was significantly different between the V and the NV subjects. V had a lower sodium intake, higher calcium, zinc, and iron intake compared to the NV subjects. Our results clearly indicate that a vegetarian diet can be adequate to sustain the nutritional demands to at least the same degree as that of omnivores. The intakes of the V subjects were closer to the recommendations for a healthy diet when compared to a group of well matched NV subjects.

Is vegetarian diet associated with a lower risk of breast cancer in Taiwanese women?

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Yao-Jen Chang

2017-10-01

Full Text Available Abstract Background Studies on the relationship between vegetarian diet and breast cancer in Asian populations are limited. This study aimed to investigate the relationship between vegetarian diet, dietary patterns, and breast cancer in Taiwanese women. Methods This case-control study compared the dietary patterns of 233 breast cancer patients and 236 age-matched controls. A questionnaire about vegetarian diets and 28 frequently-consumed food items was administered to these 469 patients in the surgical department of Taipei Tzu Chi Hospital. Serum biochemical status was also examined. Results There were no significant differences between the two groups for age, education, family history, oral contraceptive usage, or regular exercise. However, the cancer group presented with both a higher body mass index and an older age of primiparity (P < 0.05. Two food items (shellfish and seafood were highly correlated (correlation coefficient = 0.77, so shellfish was excluded to avoid multicollinearity. A factor analysis of 27 food items produced five dietary patterns: meat, processed meat, fruit/vegetable/soybean, dessert/sugar, and fermented food. Multivariate logistic regression showed that meat/fat and processed meat dietary patterns were associated with breast cancer risk (odds ratio (OR: 2.22, 95% CI 1.67–2.94, P < 0.001; OR: 1.49, 95% CI 1.09–2.04, P = 0.013, respectively. Vegetarian diet, high isoflavone intake, and high albumin levels were inversely associated with breast cancer risk (P < 0.05. Vegetarians had a higher daily soy isoflavone intake than non-vegetarians (25.9 ± 25.6 mg vs. 18.1 ± 15.6 mg, P < 0.001. Conclusions Vegetarian diets show as protective role against breast cancer risk, while meat and processed meat dietary patterns are associated with a higher breast cancer risk.

Are strict vegetarians protected against prostate cancer?1

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Knutsen, Synnove F; Knutsen, Raymond; Jacobsen, Bjarne K; Fan, Jing; Beeson, W Lawrence; Sabate, Joan; Hadley, David; Jaceldo-Siegl, Karen; Penniecook, Jason; Herring, Patti; Butler, Terry; Bennett, Hanni; Fraser, Gary

2016-01-01

Background: According to the American Cancer Society, prostate cancer accounts for ∼27% of all incident cancer cases among men and is the second most common (noncutaneous) cancer among men. The relation between diet and prostate cancer is still unclear. Because people do not consume individual foods but rather foods in combination, the assessment of dietary patterns may offer valuable information when determining associations between diet and prostate cancer risk. Objective: This study aimed to examine the association between dietary patterns (nonvegetarian, lacto-ovo-vegetarian, pesco-vegetarian, vegan, and semi-vegetarian) and prostate cancer incidence among 26,346 male participants of the Adventist Health Study-2. Design: In this prospective cohort study, cancer cases were identified by matching to cancer registries. Cox proportional hazards regression analysis was performed to estimate HRs by using age as the time variable. Results: In total, 1079 incident prostate cancer cases were identified. Around 8% of the study population reported adherence to the vegan diet. Vegan diets showed a statistically significant protective association with prostate cancer risk (HR: 0.65; 95% CI: 0.49, 0.85). After stratifying by race, the statistically significant association with a vegan diet remained only for the whites (HR: 0.63; 95% CI: 0.46, 0.86), but the multivariate HR for black vegans showed a similar but nonsignificant point estimate (HR: 0.69; 95% CI: 0.41, 1.18). Conclusion: Vegan diets may confer a lower risk of prostate cancer. This lower estimated risk is seen in both white and black vegan subjects, although in the latter, the CI is wider and includes the null. PMID:26561618

Prevalence in running events and running performance of endurance runners following a vegetarian or vegan diet compared to non-vegetarian endurance runners: the NURMI Study

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Wirnitzer, Katharina; Seyfart, Tom; Leitzmann, Claus; Keller, Markus; Wirnitzer, Gerold; Lechleitner, Christoph; Rüst, Christoph Alexander; Rosemann, Thomas; Knechtle, Beat

2016-01-01

BACKGROUND: Beneficial and detrimental effects of various vegetarian and vegan diets on the health status are well known. Considering the growing background numbers of vegetarians and vegans, the number of vegetarian and vegan runners is likely to rise, too. Therefore, the Nutrition and Running High Mileage (NURMI) Study was designed as a comparative study to investigate the prevalence of omnivores, vegetarians, and vegans in running events and to detect potential differences in running perfo...

Vegetarian dietary patterns and the risk of colorectal cancers.

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Orlich, Michael J; Singh, Pramil N; Sabaté, Joan; Fan, Jing; Sveen, Lars; Bennett, Hannelore; Knutsen, Synnove F; Beeson, W Lawrence; Jaceldo-Siegl, Karen; Butler, Terry L; Herring, R Patti; Fraser, Gary E

2015-05-01

Colorectal cancers are a leading cause of cancer mortality, and their primary prevention by diet is highly desirable. The relationship of vegetarian dietary patterns to colorectal cancer risk is not well established. To evaluate the association between vegetarian dietary patterns and incident colorectal cancers. The Adventist Health Study 2 (AHS-2) is a large, prospective, North American cohort trial including 96,354 Seventh-Day Adventist men and women recruited between January 1, 2002, and December 31, 2007. Follow-up varied by state and was indicated by the cancer registry linkage dates. Of these participants, an analytic sample of 77,659 remained after exclusions. Analysis was conducted using Cox proportional hazards regression, controlling for important demographic and lifestyle confounders. The analysis was conducted between June 1, 2014, and October 20, 2014. Diet was assessed at baseline by a validated quantitative food frequency questionnaire and categorized into 4 vegetarian dietary patterns (vegan, lacto-ovo vegetarian, pescovegetarian, and semivegetarian) and a nonvegetarian dietary pattern. The relationship between dietary patterns and incident cancers of the colon and rectum; colorectal cancer cases were identified primarily by state cancer registry linkages. During a mean follow-up of 7.3 years, 380 cases of colon cancer and 110 cases of rectal cancer were documented. The adjusted hazard ratios (HRs) in all vegetarians combined vs nonvegetarians were 0.78 (95% CI, 0.64-0.95) for all colorectal cancers, 0.81 (95% CI, 0.65-1.00) for colon cancer, and 0.71 (95% CI, 0.47-1.06) for rectal cancer. The adjusted HR for colorectal cancer in vegans was 0.84 (95% CI, 0.59-1.19); in lacto-ovo vegetarians, 0.82 (95% CI, 0.65-1.02); in pescovegetarians, 0.57 (95% CI, 0.40-0.82); and in semivegetarians, 0.92 (95% CI, 0.62-1.37) compared with nonvegetarians. Effect estimates were similar for men and women and for black and nonblack individuals. Vegetarian diets are

Vegetarian versus Meat-Based Diets for Companion Animals

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Andrew Knight

2016-09-01

Full Text Available Companion animal owners are increasingly concerned about the links between degenerative health conditions, farm animal welfare problems, environmental degradation, fertilizers and herbicides, climate change, and causative factors; such as animal farming and the consumption of animal products. Accordingly, many owners are increasingly interested in vegetarian diets for themselves and their companion animals. However, are vegetarian canine and feline diets nutritious and safe? Four studies assessing the nutritional soundness of these diets were reviewed, and manufacturer responses to the most recent studies are provided. Additional reviewed studies examined the nutritional soundness of commercial meat-based diets and the health status of cats and dogs maintained on vegetarian and meat-based diets. Problems with all of these dietary choices have been documented, including nutritional inadequacies and health problems. However, a significant and growing body of population studies and case reports have indicated that cats and dogs maintained on vegetarian diets may be healthy—including those exercising at the highest levels—and, indeed, may experience a range of health benefits. Such diets must be nutritionally complete and reasonably balanced, however, and owners should regularly monitor urinary acidity and should correct urinary alkalinisation through appropriate dietary additives, if necessary.

Deoxynivalenol Biomarkers in the Urine of UK Vegetarians

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Liz Wells

2017-06-01

Full Text Available Deoxynivalenol (DON is produced by Fusarium graminearum and is one of the most commonly occurring trichothecenes. Vegetarians are alleged to be a high-risk group for DON exposure due to high intakes of cereals susceptible to the growth of the mycotoxin. This study provides the levels of DON and de-epoxi Deoxynivalenol (DOM-1 in urine analysed by liquid chromatography-mass spectrometry (LC-MS in UK vegetarians. Over two consecutive days, morning urine samples were collected from 32 vegetarians and 31 UK adult volunteers, and associated food consumption 24 h prior to the sample was recorded. Statistically significant differences between the weight of the UK adults and vegetarians (t = 3.15. df = 61, p ≤ 0.005 two-tailed were observed. The mean levels of DON in urine for adults on day 1 was 3.05 ng free DON/mg creatinine, and on day 2 was 2.98 ng free DON/mg creatinine. Even though high mean levels were observed, most adults were within the tolerable daily intake. However, for vegetarians, the mean level of urinary DON on day 1 was 6.69 ng free DON/mg creatinine, and on day 2 was 3.42 ng free DON/mg creatinine. These levels equate to up to 32% of vegetarians exceeding recommended tolerable daily intakes (TDI of exposure (1 µg/kg b.w./day.

Deoxynivalenol Biomarkers in the Urine of UK Vegetarians.

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Wells, Liz; Hardie, Laura; Williams, Courtney; White, Kay; Liu, Yunru; De Santis, Barbara; Debegnach, Francesca; Moretti, Georgio; Greetham, Stephanie; Brera, Carlo; Papageorgiou, Maria; Thatcher, Natalie J; Rigby, Alan; Atkin, Stephen L; Sathyapalan, Thozhukat

2017-06-22

Deoxynivalenol (DON) is produced by Fusarium graminearum and is one of the most commonly occurring trichothecenes. Vegetarians are alleged to be a high-risk group for DON exposure due to high intakes of cereals susceptible to the growth of the mycotoxin. This study provides the levels of DON and de-epoxi Deoxynivalenol (DOM-1) in urine analysed by liquid chromatography-mass spectrometry (LC-MS) in UK vegetarians. Over two consecutive days, morning urine samples were collected from 32 vegetarians and 31 UK adult volunteers, and associated food consumption 24 h prior to the sample was recorded. Statistically significant differences between the weight of the UK adults and vegetarians ( t = 3.15. df = 61, p ≤ 0.005 two-tailed) were observed. The mean levels of DON in urine for adults on day 1 was 3.05 ng free DON/mg creatinine, and on day 2 was 2.98 ng free DON/mg creatinine. Even though high mean levels were observed, most adults were within the tolerable daily intake. However, for vegetarians, the mean level of urinary DON on day 1 was 6.69 ng free DON/mg creatinine, and on day 2 was 3.42 ng free DON/mg creatinine. These levels equate to up to 32% of vegetarians exceeding recommended tolerable daily intakes (TDI) of exposure (1 µg/kg b.w./day).

Cholesterol Absorption and Synthesis in Vegetarians and Omnivores.

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Lütjohann, Dieter; Meyer, Sven; von Bergmann, Klaus; Stellaard, Frans

2018-03-01

Vegetarian diets are considered health-promoting; however, a plasma cholesterol lowering effect is not always observed. We investigate the link between vegetarian-diet-induced alterations in cholesterol metabolism. We study male and female omnivores, lacto-ovo vegetarians, lacto vegetarians, and vegans. Cholesterol intake, absorption, and fecal sterol excretion are measured as well as plasma concentrations of cholesterol and noncholesterol sterols. These serve as markers for cholesterol absorption, synthesis, and catabolism. The biliary cholesterol secretion rate is estimated. Flux data are related to body weight. Individual vegetarian diet groups are statistically compared to the omnivore group. Lacto vegetarians absorb 44% less dietary cholesterol, synthesized 22% more cholesterol, and show no differences in plasma total and LDL cholesterol. Vegan subjects absorb 90% less dietary cholesterol, synthesized 35% more cholesterol, and have a similar plasma total cholesterol, but a 13% lower plasma LDL cholesterol. No diet-related differences in biliary cholesterol secretion and absorption are observed. Total cholesterol absorption is lower only in vegans. Total cholesterol input is similar under all vegetarian diets. Unaltered biliary cholesterol secretion and higher cholesterol synthesis blunt the lowered dietary cholesterol intake in vegetarians. LDL cholesterol is significantly lower only in vegans. © 2018 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

Renal Diet for Vegetarians: Which Protein Sources Are Best?

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... foods Soy protein (tofu, tempeh, unsalted natto) Wheat protein (seitan) Nut butters (no more than 2 tablespoons, or about 28 grams, a day) Soy milk or yogurt Cooked dried beans and peas Unsalted nuts Lacto-vegetarian — allows plant-based foods, ...

Vegetarian Diet and Cardiometabolic Risk among Asian Indians in the United States

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Ranjita Misra

2018-01-01

Full Text Available Research studies have shown that plant-based diets confer cardiovascular and metabolic health benefits. Asian Indians (AIs in the US (who have often followed plant-based diets have elevated risk for chronic diseases such as diabetes, metabolic syndrome, and obesity suggesting ethnic vulnerability that imply genetic and/or lifestyle causative links. This study explored the association between this ethnic group and diabetes, obesity, and metabolic syndrome after controlling for demographics, acculturation, family history of diabetes, and lifestyle and clinical risk factors. The sample comprised of 1038 randomly selected adult AIs in seven US sites. Prevalence and metabolic syndrome was estimated, and obesity was calculated using the WHO Asian criteria. Multivariate analysis included multinomial logistic regression. The mean age and length of residency in the US were 47 and 18.5 years, respectively. The majority of respondents were vegetarians (62% and educated. A vegetarian lifestyle was associated with females, food label users, respondents with poor/fair current health status, less acculturated, and those who reported their diet had not changed after coming to the US. Vegetarian status was a protective factor and lowered the risk for diabetes but not for metabolic syndrome and obesity in the regression model. Results provide a firm basis for educational programs.

Vegetarian Diet and Cardiometabolic Risk among Asian Indians in the United States

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Balagopal, Padmini; Patel, Thakor G.

2018-01-01

Research studies have shown that plant-based diets confer cardiovascular and metabolic health benefits. Asian Indians (AIs) in the US (who have often followed plant-based diets) have elevated risk for chronic diseases such as diabetes, metabolic syndrome, and obesity suggesting ethnic vulnerability that imply genetic and/or lifestyle causative links. This study explored the association between this ethnic group and diabetes, obesity, and metabolic syndrome after controlling for demographics, acculturation, family history of diabetes, and lifestyle and clinical risk factors. The sample comprised of 1038 randomly selected adult AIs in seven US sites. Prevalence and metabolic syndrome was estimated, and obesity was calculated using the WHO Asian criteria. Multivariate analysis included multinomial logistic regression. The mean age and length of residency in the US were 47 and 18.5 years, respectively. The majority of respondents were vegetarians (62%) and educated. A vegetarian lifestyle was associated with females, food label users, respondents with poor/fair current health status, less acculturated, and those who reported their diet had not changed after coming to the US. Vegetarian status was a protective factor and lowered the risk for diabetes but not for metabolic syndrome and obesity in the regression model. Results provide a firm basis for educational programs. PMID:29670913

Patterns of serum PCDD/Fs affected by vegetarian regime, consumption of locally produced food, and resident places of residents living near incinerators

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Chen Hsiu-Ling; Lee Chang-Ching; Su Hue-Jen; Liao Pao-Chi [Inst. of Basic Medical Science, Medical Coll., National Cheng Kung Univ., Tainan (Taiwan)

2004-09-15

Previous reports have been estimated that more than 90% of serum PCDD/Fs can be accounted for by the consumption of various food groups. Nouwen et al. suggested residents living near incinerators with the elevated dioxin exposure while they ate locally produced food compared to the general population from other areas. PCDD/Fs usually abound in fatty meats and marine foods, and consumption of which is the major pathway of human expose to PCDD/Fs. However, no distinct association was shown between vegetarian regime of human and their corresponding serum PCDD/Fs concentration. In addition, the resident region is associated to their corresponding dietary consumption and ambient exposure of PCDD/Fs, especially for subjects consumed the local foods with special dioxin-like contamination. The current study, therefore, was set to examine how dietary habits, including vegetarian regime and consumption of local food original for residents living near the incinerators are associated to serum PCDD/F concentrations. In addition, the further aim is to assess the influence on the serum PCDD/Fs levels resulting from subjects living in the alternative resident regions, even all of them exposed to PCDD/Fs emission from incinerators.

Lipid profiles of vegetarian and non-vegetarian children at risk of overweight or obesity

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Arie Purwana

2010-10-01

Full Text Available Background The type, amount, and composition of a diet may affect the levels of cholesterol in blood. Itis believed that children adhering to a vegetarian diet have lower total cholesterol levels and lower body mass indexes compared to children with non-vegetarian (omnivorous diets. We wish to compare cholesterol levels of vegetarian and non-vegetarian Indonesian children who are at risk of overweight or obesity. Objective To compare lipid profiles of vegetarian and no-vegetarian children who are at risk for overweight or obesity. Methods We performed a cross-sectional study in January and February 2010. Subjects for this study came from Denpasar, Bali. Subjects filled questionnaires as well as underwent history-taking, anthropometric measurements, and blood testing. We performed lipid profile analyses on their blood samples. We used the independent t test and Mann-Whitney test for statistical analysis of the data. The level of significance was set at P <0.05. Results Our study included forty-four children at risk for overweight or obesity with a vegetarian or non-vegetarian diet. We found that vegetarian children had lower mean total cholesterol (144 mg/dL than that of non-vegetarian children (171 mg/dL, a statistically significant difference of P=0.014. In addition, vegetarian children had lower mean triglyceride levels (150 mg/dL than those of nonvegetarian children (264 mg/dL, a statistically significant difference of P =0 .025. Conclusion Among Balinese children at risk of overweight or obesity, vegetarians have significantly lower mean total cholesterol and triglyceride levels than non-vegetarians.

Vegetarian Diets in the Prevention and Treatment of Type 2 Diabetes.

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Kahleova, Hana; Pelikanova, Terezie

2015-01-01

Observational studies show that prevalence of type 2 diabetes is 1.6 to 2 times lower in vegetarians than in the general population, even after adjustment for differences in body mass index (BMI). Clinical interventional trials demonstrated that vegetarian diets lead to a greater weight loss and greater reduction in fasting plasma glucose, HbA1c, blood lipids, and hypoglycemic medication than a conventional hypocaloric diet in subjects with type 2 diabetes. We found a greater reduction in visceral fat and greater improvements in insulin resistance and oxidative stress markers with a vegetarian compared to a conventional hypocaloric diabetic diet. Vegetarian diets are sustainable in the long term and may elicit desirable improvements not only in physical health but also in mental health. The American Dietetic Association states that well-planned vegetarian diets are healthy and nutritionally adequate and they may be beneficial in prevention and treatment of some illnesses. Larger clinical trials are needed to confirm the effectiveness and promote the inclusion of vegetarian diets in dietary guidelines for prevention and treatment of type 2 diabetes.

Vegetarian Dietary Patterns and the Risk of Colorectal Cancers

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Orlich, Michael J.; Singh, Pramil N.; Sabaté, Joan; Fan, Jing; Sveen, Lars; Bennett, Hannelore; Knutsen, Synnove F.; Beeson, W. Lawrence; Jaceldo-Siegl, Karen; Butler, Terry L.; Herring, R. Patti; Fraser, Gary E.

2015-01-01

IMPORTANCE Colorectal cancers are a leading cause of cancer mortality, and their primary prevention by diet is highly desirable. The relationship of vegetarian dietary patterns to colorectal cancer risk is not well established. OBJECTIVE To evaluate the association between vegetarian dietary patterns and incident colorectal cancers. DESIGN, SETTING, AND PARTICIPANTS The Adventist Health Study 2 (AHS-2) is a large, prospective, North American cohort trial including 96 354 Seventh-Day Adventist men and women recruited between January 1, 2002, and December 31, 2007. Follow-up varied by state and was indicated by the cancer registry linkage dates. Of these participants, an analytic sample of 77 659 remained after exclusions. Analysis was conducted using Cox proportional hazards regression, controlling for important demographic and lifestyle confounders. The analysis was conducted between June 1, 2014, and October 20, 2014. EXPOSURES Diet was assessed at baseline by a validated quantitative food frequency questionnaire and categorized into 4 vegetarian dietary patterns (vegan, lacto-ovo vegetarian, pescovegetarian, and semivegetarian) and a nonvegetarian dietary pattern. MAIN OUTCOMES AND MEASURES The relationship between dietary patterns and incident cancers of the colon and rectum; colorectal cancer cases were identified primarily by state cancer registry linkages. RESULTS During a mean follow-up of 7.3 years, 380 cases of colon cancer and 110 cases of rectal cancer were documented. The adjusted hazard ratios (HRs) in all vegetarians combined vs nonvegetarians were 0.78 (95% CI, 0.64–0.95) for all colorectal cancers, 0.81 (95%CI, 0.65–1.00) for colon cancer, and 0.71 (95% CI, 0.47–1.06) for rectal cancer. The adjusted HR for colorectal cancer in vegans was 0.84 (95% CI, 0.59–1.19); in lacto-ovo vegetarians, 0.82 (95% CI, 0.65–1.02); in pescovegetarians, 0.57 (95% CI, 0.40–0.82); and in semivegetarians, 0.92 (95% CI, 0.62–1.37) compared with

Cardiorespiratory Fitness and Peak Torque Differences between Vegetarian and Omnivore Endurance Athletes: A Cross-Sectional Study

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Heidi M. Lynch

2016-11-01

Full Text Available In spite of well-documented health benefits of vegetarian diets, less is known regarding the effects of these diets on athletic performance. In this cross-sectional study, we compared elite vegetarian and omnivore adult endurance athletes for maximal oxygen uptake (VO2 max and strength. Twenty-seven vegetarian (VEG and 43 omnivore (OMN athletes were evaluated using VO2 max testing on the treadmill, and strength assessment using a dynamometer to determine peak torque for leg extensions. Dietary data were assessed using detailed seven-day food logs. Although total protein intake was lower among vegetarians in comparison to omnivores, protein intake as a function of body mass did not differ by group (1.2 ± 0.3 and 1.4 ± 0.5 g/kg body mass for VEG and OMN respectively, p = 0.220. VO2 max differed for females by diet group (53.0 ± 6.9 and 47.1 ± 8.6 mL/kg/min for VEG and OMN respectively, p < 0.05 but not for males (62.6 ± 15.4 and 55.7 ± 8.4 mL/kg/min respectively. Peak torque did not differ significantly between diet groups. Results from this study indicate that vegetarian endurance athletes’ cardiorespiratory fitness was greater than that for their omnivorous counterparts, but that peak torque did not differ between diet groups. These data suggest that vegetarian diets do not compromise performance outcomes and may facilitate aerobic capacity in athletes.

Comparative Study of Serum Leptin and Insulin Resistance Levels Between Korean Postmenopausal Vegetarian and Non-vegetarian Women.

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Kim, Mi-Hyun; Bae, Yun-Jung

2015-07-01

The present study was conducted to compare serum leptin and insulin resistance levels between Korean postmenopausal long-term semi-vegetarians and non-vegetarians. Subjects of this study belonged to either a group of postmenopausal vegetarian women (n = 54), who maintained a semi-vegetarian diet for over 20 years or a group of non-vegetarian controls. Anthropometric characteristics, serum leptin, serum glucose, serum insulin, insulin resistance (HOMA-IR; Homeostasis Model Assessment of Insulin Resistance), and nutrient intake were compared between the two groups. The vegetarians showed significantly lower body weight (p vegetarians. The HOMA-IR of the vegetarians was significantly lower than that of the non-vegetarians (p vegetarian diet might be related to lower insulin resistance independent of the % of body fat in postmenopausal women.

Kondisi oral higiene dan karies gigi pada vegetarian dan non vegetarian di Maha Vihara Maitreya Medan

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Prawira, Albert

2011-01-01

Perbedaan pola makan antara vegetarian dan non vegetarian dapat mempengaruhi kesehatan gigi dan mulut. Tujuan penelitian adalah untuk mengetahui kondisi oral higiene dan karies gigi pada umat vegetarian dan non vegetarian di Maha Vihara Maitreya Medan. Jenis penelitian adalah survei deskriptif. Sampel terdiri atas 74 vegetarian dan 65 non vegetarian. Pemeriksaan oral higiene dan karies gigi masing-masing menggunakan indeks OHIS Greene dan Vermillion dan indeks DMFT Klein, se...

Is vitamin B12 deficiency a risk factor for cardiovascular disease in vegetarians?

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Pawlak, Roman

2015-06-01

The goal of this paper is to describe the role of vitamin B12 deficiency in cardiovascular disease development among vegetarians. Vegetarians have a high prevalence of vitamin B12 deficiency. Deficiency of this vitamin is associated with a variety of atherogenic processes that are mainly, but not exclusively, due to vitamin B12 deficiency-induced hyperhomocysteinemia. Each 5-μmol/L increase above 10 μmol/L of serum homocysteine is associated with a 20% increased risk of circulatory health problems. Mean homocysteine concentration >10 μmol/L among vegetarians was reported in 32 of 34 reports. Macrocytosis associated with vitamin B12 deficiency is also associated with fatal and non-fatal coronary disease, myocardial infarction, stroke, and other circulatory health problems. Compared with non-vegetarians, vegetarians have an improved profile of the traditional cardiovascular disease risk factors, including serum lipids, blood pressure, serum glucose concentration, and weight status. However, not all studies that assessed cardiovascular disease incidence among vegetarians reported a protective effect. Among studies that did show a lower prevalence of circulatory health problems, the effect was not as pronounced as expected, which may be a result of poor vitamin B12 status due to a vegetarian diet. Vitamin B12 deficiency may negate the cardiovascular disease prevention benefits of vegetarian diets. In order to further reduce the risk of cardiovascular disease, vegetarians should be advised to use vitamin B12 supplements. Copyright © 2015 American Journal of Preventive Medicine. Published by Elsevier Inc. All rights reserved.

Vegetarian, vegan or meat eater. The pros and the cons.

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Ball, M

1997-11-01

This article discusses the potential health benefits of a vegetarian diet, while highlighting some potential problems that may occur if such a dietary regimen is adopted, particularly in certain groups. It emphasises the importance of health professionals contributing to people's knowledge of nutrition in order to allow them to choose a healthy diet, whether they are vegetarian or meat eaters.

Vegetarian Diet: How to Get the Best Nutrition

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Healthy Lifestyle Nutrition and healthy eating A well-planned vegetarian diet is a healthy way to meet your nutritional needs. Find ... marketplace. In: American Dietetic Association Complete Food and Nutrition Guide. 4th ed. Hoboken, N.J.: John Wiley & ...

The Netherlands Cohort Study−Meat Investigation Cohort; a population-based cohort over-represented with vegetarians, pescetarians and low meat consumers.

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Gilsing, Anne M J; Weijenberg, Matty P; Goldbohm, R Alexandra; Dagnelie, Pieter C; van den Brandt, Piet A; Schouten, Leo J

2013-11-29

Vegetarian diets have been associated with lower risk of chronic disease, but little is known about the health effects of low meat diets and the reliability of self-reported vegetarian status. We aimed to establish an analytical cohort over-represented with vegetarians, pescetarians and 1 day/week meat consumers, and to describe their lifestyle and dietary characteristics. In addition, we were able to compare self-reported vegetarians with vegetarians whose status has been confirmed by their response on the extensive food frequency questionnaire (FFQ). Embedded within the Netherlands Cohort Study (n = 120,852; including 1150 self-reported vegetarians), the NLCS-Meat Investigation Cohort (NLCS-MIC) was defined by combining all FFQ-confirmed-vegetarians (n = 702), pescetarians (n = 394), and 1 day/week meat consumers (n = 1,396) from the total cohort with a random sample of 2-5 days/week- and 6-7 days/week meat consumers (n = 2,965 and 5,648, respectively). Vegetarians, pescetarians, and 1 day/week meat consumers had more favorable dietary intakes (e.g., higher fiber/vegetables) and lifestyle characteristics (e.g. lower smoking rates) compared to regular meat consumers in both sexes. Vegetarians adhered to their diet longer than pescetarians and 1 day/week meat consumers. 75% of vegetarians with a prevalent cancer at baseline had changed to this diet after diagnosis. 50% of self-reported vegetarians reported meat or fish consumption on the FFQ. Although the misclassification that occurred in terms of diet and lifestyle when merely relying on self-reporting was relatively small, the impact on associations with disease risk remains to be studied. We established an analytical cohort over-represented with persons at the lower end of the meat consumption spectrum which should facilitate prospective studies of major cancers and causes of death using ≥20.3 years of follow-up.

Towards a reduced meat diet: Mindset and motivation of young vegetarians, low, medium and high meat-eaters.

Science.gov (United States)

de Boer, Joop; Schösler, Hanna; Aiking, Harry

2017-06-01

This study provides insight into differences and similarities in the mindset and motivation of four dietary groups (young self-declared vegetarians, low, medium and high meat-eaters) to support the development of strategies for a general transition to a less meat-based diet. The paper highlights the value of the identity concept for our understanding of both vegetarians and meat eaters. The analysis involves a comparison of the four dietary groups focusing on the strength and the profile of their food-related motivation and their reasons for and against frequent meat eating. To check for the generalizability of the results, the analyses were performed in two samples of adults (aged 18-35) in the Netherlands (native Dutch, n = 357, and second generation Chinese Dutch, n = 350). In both samples, the vegetarians had the same level of food-related motivation as the other groups, but a different motivational profile and distinctive, taste- and animal-welfare related reasons to justify their abstinence from eating meat. The low and medium meat-eaters often considered health a reason to eat meat as well as to moderate meat eating, plus they liked to vary their meals. In these aspects they were different from both the vegetarians and the high meat-eaters. The findings are relevant for (non) governmental organizations that aim to influence dietary choices, as well as for businesses that operate in the market of meat substitutes. Copyright © 2017 Elsevier Ltd. All rights reserved.

Effect Of Fasting And Vegetarian Diet On The Improvement Of Rheumatoid Arthritis

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Khalvat A

2005-07-01

Full Text Available Background: The high incidence of Rheumatoid Arthritis (RA, the conventional treatments and the experimental observations have shown that by taking particular foods or omitting some foods form ordinary diet, the disease symptoms of the patients reduce. The interesting point is that fasting lowers the objective and subjective indexes of disease activities in most patients who suffer from rheumatoid arthritis. The effects of a short-time fast and subsequent vegetarian diets for one year, on the rheumatoid arthritis patients were studied in this research. Materials and Methods: 52 patients (40 females and 12 males with definite rheumatoid arthritis, based on the American College of Rheumatology (ACR criteria were selected and duly studied with single blind method. 28 patients were selected after one month fasting at Ramadan. From the tenth day, a vegetarian diet was prescribed for them. This diet was continued for three moths. After three moths, the diet was changed to a combination of milk, vegetables and fruits. Two of the patients left the study at the end of Ramadan. A group of 24 non-fasting patients with ordinary food diet were selected as control group. Results: In the patients subject of study (with the average age of 39+14.5 and average 36 months disease, after four weeks of fasting under vegetarian diet, significant improvement was found in many of their disease indexes based on ACR criteria, such as joint pain and joint swelling, length of morning stiffness and responds to a health evaluation questionnaires. These suitable effects have still remained the same after one year. With respect to the findings, it is concluded that fasting and a changed diet had left significant effects on all calculated indexes. Although short time fasting had suitable effects in most patients suffering from rheumatoid arthritis, almost in all cases, the disease recurred when the patient returned to his/her ordinary food diet. Conclusion: The results of the

Is the Prevalence of Gallbladder Polyp Different between Vegetarians and General Population?

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Jo, Hee Bum; Lee, Jun Kyu; Choi, Min Young; Han, In Woong; Choi, Han Seok; Kang, Hyoun Woo; Kim, Jae Hak; Lim, Yun Jeong; Koh, Moon Soo; Lee, Jin Ho

2015-11-01

Gallbladder polyps (GBP) are a common clinical finding that can express malignant potential. The aim of this study was to evaluate whether vegetarianism protects against GBP, together with other putative risk factors. A retrospective, cross-sectional study was conducted with subjects who received a health check-up from July 2005 to December 2011. Korean Buddhist priests, who are obligatory vegetarians by religious belief, were identified as vegetarians (vegetarian group) and compared with a non-vegetarian control group sampled from those coming for health check-ups at the same institution. Out of 18,483 subjects, GBP were found in 810 (4.4%). Al though GBP tended to be less common in the vegetarian group (23 [3.5%] out of 666) than in control group (787 [4.4%] out of 17,817), the difference was insignificant statistically (p=0.233). By logistic regression, old age (OR=1.61, 95% CI=1.1 9-2.26 for 30-39 years; OR=1.47, 95% CI=1.08-1.98 for 40-49 years), male gender (OR=1.51, 95% CI=1.31-1.75), high BMI (OR=1.18, 95% CI=1.00-1.39 for ≥ 23.0 kg/m(2) and vegetarianism.

Prevalence of hyperthyroidism according to type of vegetarian diet.

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Tonstad, Serena; Nathan, Edward; Oda, Keiji; Fraser, Gary E

2015-06-01

Vegetarian diets may be associated with low prevalence of autoimmune disease, as observed in rural sub-Saharan Africans. Graves' disease, an autoimmune disorder, is the most common cause of hyperthyroidism. We studied prevalence of hyperthyroidism according to dietary pattern in a population with a high proportion of vegetarians. Cross-sectional prevalence study. The association between diet and prevalence of hyperthyroidism was examined using multivariate logistic regression analyses controlling for sociodemographic characteristics and salt use. The Adventist Health Study-2 conducted in the USA and Canada. Church members (n 65 981) provided demographic, dietary, lifestyle and medical history data by questionnaire. The prevalence of self-reported hyperthyroidism was 0·9 %. Male gender (OR=0·32; 95 % CI 0·26, 0·41) and moderate or high income (OR=0·67; 95 % CI 0·52, 0·88 and OR=0·73; 95 % CI 0·58, 0·91, respectively) protected against hyperthyroidism, while obesity and prevalent CVD were associated with increased risk (OR=1·25; 95 % CI 1·02, 1·54 and OR=1·92; 95 % CI 1·53, 2·42, respectively). Vegan, lacto-ovo and pesco vegetarian diets were associated with lower risk compared with omnivorous diets (OR=0·49; 95 % CI 0·33, OR=0·72, 0·65; 95 % CI 0·53, 0·81 and OR=0·74; 95 % CI 0·56, 1·00, respectively). Exclusion of all animal foods was associated with half the prevalence of hyperthyroidism compared with omnivorous diets. Lacto-ovo and pesco vegetarian diets were associated with intermediate protection. Further study of potential mechanisms is warranted.

How to eat: 1 vegetarianism, religion and law

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Irma Kroeze

2012-07-01

Full Text Available The approach of Critical Legal Studies that law is a cultural artefact that can be criticised is taken as point of departure in this paper. This insight is applied to food as a very important cultural artefact that permeates virtually every aspect of our personal and social lives. The paper then examines three types of restrictive diets, namely Kosher food production, halal food rules and vegetarianism. From this study it concludes that all three perform a vital social function of providing adherents with a unifying and identifying set of rules to foster social coherence. But it also provides adherents with a strong moral foundation that serves to justify a sense of moral superiority. Most importantly, all three these diets rest on a modernist view of morality in which absolute, unquestioning and universal truths are possible. It therefore serves to provide certainty in the postmodern condition of uncertainty and relativism. For that reason this study concludes that vegetarianism is the new religion – it provides people who no longer believe in traditional religions with a new certainty.

Soy Goes to School: Acceptance of Healthful, Vegetarian Options in Maryland Middle School Lunches

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Lazor, Kathleen; Chapman, Nancy; Levine, Elyse

2010-01-01

Background: Soyfoods provide healthful options for school breakfasts and lunches that are lower in saturated fat, cholesterol, fat, and calories and can help meet demands for vegetarian choices. Researchers tested acceptance of soy-based options substituted for popular lunch items with a diverse student population. Methods: Researchers conducted a…

HUBUNGAN POLA KONSUMSI ALA VEGETARIAN TERHADAP LEMAK VISCERAL

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Dini Lestrina

2017-01-01

Full Text Available Vegetarian, vegan and non-vegan, can lower the risk of metabolic syndrome disease caused by central obesity by measuring waist circumference and the general obesity by assessing Body Mass Index (BMI. One of alternative to prevent can be done by changing the pattern of diet habits from omnivores (the consumption of animal products and vegetable and dairy become vegetarian (vegetable and dairy product consumption. The purpose of this study was to analyze differences in waist circumference and BMI in terms of nutrient intake in the vegetarian community members Indonesia Vegetarian Society (IVS at the age of 30-58 years in Maha Vihara Maitreya Medan. This study was an observational with cross sectional design. These research subjects are divided into two groups, 42 vegans and 42 non-vegans selected by screening, and then determined by purposive sampling. Nutrient intake data collected by interview using the 24-hour recall, while the antropometry measurement using a measuring tape, scales and microtoise. Analysis were done using Independent T-test. The results showed there’s difference of waist circumference between vegan and non vegan (p = 0.008, but there is no difference of IMT (p = 0105. Statistically,  energy and protein intake was not different (p> 0.05, however, there were differences found in carbohydrate intake (p = 0.001 and total fat (p = 0.005 in the vegan and non vegan. The continue research on the diet of vegan vegetarian adverse event to metabolic syndrome and the characteristics of the food based on local cultural wisdom needs to be done.

Improvement of bioavailability for iron from vegetarian meals by ascorbic acid

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Sritongkul, N.; Tuntawiroon, M.; Pleehachinda, R.; Suwanik, R.

1996-01-01

There are two kinds of iron in the diet with respect to the mechanism of absorption, heme-iron which is present as haemoglobin or myoglobin in meat and blood products, and, non-heme iron which is the main source of dietary iron. The bioavailability of the non-heme food iron is much lower than heme-iron. Vegetarian diets contain only non-heme iron. Iron intake from vegetarian meals are generally satisfied with the requirements, however, the bioavailabilities for non-heme iron is determined not only by iron content byt also the balance between different dietary factors enhancing and inhibiting iron absorption. The main enhancing factor in vegetarian meals is ascorbic acid in fruits and vegetables, inhibitors are phytate in cereals and grains, and tannins in some spices and vegetables. It has been reported that iron deficiency is one of the common micronutrient problems associated with unplanned vegetarian diets. In the present study the absorption of non-heme iron was measured from 2 vegetarian meals containing considerable amounts of phytate and tannin. The extrinsic tay method ( 59 Fe/ 55 Fe) was used to labelled the non-heme iron. The mean percentage absorption of non-heme iron from both meals was slightly different due to differences in their dietary contents. Their initial percentages iron absorption were apparent low (3.5% and 4.1%), however, the absorption progressively increased with increase in the level of ascorbic acid, 2-3 times with 100 mg and 4-5 times with 200 mg of ascorbic acid. The average amount of iron absorbed per 2000 kcal increased from 0.37 mg to 0.86 mg and 1.45 mg with the addition of 100 mg and 200 mg ascorbic acid respectively (p < 0.001). Considering the limited caloric intakes and the iron content in the meals, the amount of iron absorbed from vegetarian meals without ascorbic acid was not able to meet certain requirements for children, adolescents and menstruating women. The minimal requirement for dietary iron needed to be absorbed is

Improvement of bioavailability for iron from vegetarian meals by ascorbic acid

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Sritongkul, N; Tuntawiroon, M; Pleehachinda, R; Suwanik, R [Siriraj Hospital Medical School, Bangkok (Thailand). Section of Nuclear Medicine

1996-12-01

There are two kinds of iron in the diet with respect to the mechanism of absorption, heme-iron which is present as haemoglobin or myoglobin in meat and blood products, and, non-heme iron which is the main source of dietary iron. The bioavailability of the non-heme food iron is much lower than heme-iron. Vegetarian diets contain only non-heme iron. Iron intake from vegetarian meals are generally satisfied with the requirements, however, the bioavailabilities for non-heme iron is determined not only by iron content byt also the balance between different dietary factors enhancing and inhibiting iron absorption. The main enhancing factor in vegetarian meals is ascorbic acid in fruits and vegetables, inhibitors are phytate in cereals and grains, and tannins in some spices and vegetables. It has been reported that iron deficiency is one of the common micronutrient problems associated with unplanned vegetarian diets. In the present study the absorption of non-heme iron was measured from 2 vegetarian meals containing considerable amounts of phytate and tannin. The extrinsic tay method ({sup 59}Fe/ {sup 55}Fe) was used to labelled the non-heme iron. The mean percentage absorption of non-heme iron from both meals was slightly different due to differences in their dietary contents. Their initial percentages iron absorption were apparent low (3.5% and 4.1%), however, the absorption progressively increased with increase in the level of ascorbic acid, 2-3 times with 100 mg and 4-5 times with 200 mg of ascorbic acid. The average amount of iron absorbed per 2000 kcal increased from 0.37 mg to 0.86 mg and 1.45 mg with the addition of 100 mg and 200 mg ascorbic acid respectively (p < 0.001). Considering the limited caloric intakes and the iron content in the meals, the amount of iron absorbed from vegetarian meals without ascorbic acid was not able to meet certain requirements for children, adolescents and menstruating women. The minimal requirement for dietary iron needed to be

The prevalence and risk factors for gallstone disease in taiwanese vegetarians.

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Yen-Chun Chen

Full Text Available Gallstone disease (GSD and its complications are major public health issues globally. Although many community-based studies had addressed the risk factors for GSD, little is known about GSD prevalence and risk factors among Taiwanese vegetarians.This study included 1721 vegetarians who completed a questionnaire detailing their demographics, medical history, and life-styles. GSD was ascertained by ultrasonography or surgical history of cholecystectomy for GSD. The predictive probability of GSD for male and female vegetarians was estimated from the fitted model.The prevalence of GSD was 8.2% for both male and female vegetarians. The risk of GSD is similar in men and women across all age groups, and increases steadily with increasing age. For male vegetarians, age (OR: 1.04; 95% CI: 1.00-1.08 and serum total bilirubin level (OR: 2.35; 95% CI: 1.31-4.22 predict risk for GSD. For female vegetarians, age (OR: 1.03; 95% CI: 1.01-1.05, BMI (OR: 1.07; 95% CI: 1.01-1.13, and alcohol consumption (OR: 7.85; 95% CI: 1.83-33.73 are associated with GSD. GSD is not associated with type of vegetarian diet, duration of vegetarianism, low education level, physical inactivity, diabetes, coronary artery disease, cerebral vascular accident, chronic renal failure, hepatitis C virus infection, and lipid abnormalities. GSD is also not associated with age at menarche, postmenopausal status, and multiparity in female vegetarians.Risk factors useful for predicting GSD in vegetarians are (1 age and total bilirubin level in men, and (2 age, BMI, and alcohol consumption in women. Many previously identified risk factors for general population does not seem to apply to Taiwanese vegetarians.

The prevalence and risk factors for gallstone disease in taiwanese vegetarians.

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Chen, Yen-Chun; Chiou, Chia; Lin, Ming-Nan; Lin, Chin-Lon

2014-01-01

Gallstone disease (GSD) and its complications are major public health issues globally. Although many community-based studies had addressed the risk factors for GSD, little is known about GSD prevalence and risk factors among Taiwanese vegetarians. This study included 1721 vegetarians who completed a questionnaire detailing their demographics, medical history, and life-styles. GSD was ascertained by ultrasonography or surgical history of cholecystectomy for GSD. The predictive probability of GSD for male and female vegetarians was estimated from the fitted model. The prevalence of GSD was 8.2% for both male and female vegetarians. The risk of GSD is similar in men and women across all age groups, and increases steadily with increasing age. For male vegetarians, age (OR: 1.04; 95% CI: 1.00-1.08) and serum total bilirubin level (OR: 2.35; 95% CI: 1.31-4.22) predict risk for GSD. For female vegetarians, age (OR: 1.03; 95% CI: 1.01-1.05), BMI (OR: 1.07; 95% CI: 1.01-1.13), and alcohol consumption (OR: 7.85; 95% CI: 1.83-33.73) are associated with GSD. GSD is not associated with type of vegetarian diet, duration of vegetarianism, low education level, physical inactivity, diabetes, coronary artery disease, cerebral vascular accident, chronic renal failure, hepatitis C virus infection, and lipid abnormalities. GSD is also not associated with age at menarche, postmenopausal status, and multiparity in female vegetarians. Risk factors useful for predicting GSD in vegetarians are (1) age and total bilirubin level in men, and (2) age, BMI, and alcohol consumption in women. Many previously identified risk factors for general population does not seem to apply to Taiwanese vegetarians.

The Inconsistent Vegetarian

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van der Kooi, Merle E.

2010-01-01

Vegetarians are often charged with inconsistency. They are told that, if they refrain from meat consumption, they should also refrain from the consumption of all animal products. The central question this paper addresses is whether the requirement of consistency means that vegetarians should become

A vegetarian dietary pattern as a nutrient-dense approach to weight management: an analysis of the national health and nutrition examination survey 1999-2004.

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Farmer, Bonnie; Larson, Brian T; Fulgoni, Victor L; Rainville, Alice J; Liepa, George U

2011-06-01

Population-based studies have shown that vegetarians have lower body mass index than nonvegetarians, suggesting that vegetarian diet plans may be an approach for weight management. However, a perception exists that vegetarian diets are deficient in certain nutrients. To compare dietary quality of vegetarians, nonvegetarians, and dieters, and to test the hypothesis that a vegetarian diet would not compromise nutrient intake when used to manage body weight. Cross-sectional analysis of National Health and Nutrition Examination Survey (1999-2004) dietary and anthropometric data. Diet quality was determined using United States Department of Agriculture's Healthy Eating Index 2005. Participants included adults aged 19 years and older, excluding pregnant and lactating women (N = 13,292). Lacto-ovo vegetarian diets were portrayed by intakes of participants who did not eat meat, poultry, or fish on the day of the survey (n = 851). Weight-loss diets were portrayed by intakes of participants who consumed 500 kcal less than their estimated energy requirements (n = 4,635). Mean nutrient intakes and body mass indexes were adjusted for energy, sex, and ethnicity. Using analysis of variance, all vegetarians were compared to all nonvegetarians, dieting vegetarians to dieting nonvegetarians, and nondieting vegetarians to nondieting nonvegetarians. Mean intakes of fiber, vitamins A, C, and E, thiamin, riboflavin, folate, calcium, magnesium, and iron were higher for all vegetarians than for all nonvegetarians. Although vegetarian intakes of vitamin E, vitamin A, and magnesium exceeded that of nonvegetarians (8.3 ± 0.3 vs 7.0 ± 0.1 mg; 718 ± 28 vs 603 ± 10 μg; 322 ± 5 vs 281 ± 2 mg), both groups had intakes that were less than desired. The Healthy Eating Index score did not differ for all vegetarians compared to all nonvegetarians (50.5 ± 0.88 vs 50.1 ± 0.33, P = 0.6). These findings suggest that vegetarian diets are nutrient dense, consistent with dietary guidelines, and

Exposure to contaminants and nutritional intakes in a French vegetarian population.

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Fleury, S; Rivière, G; Allès, B; Kesse-Guyot, E; Méjean, C; Hercberg, S; Touvier, M; Bemrah, N

2017-11-01

The NutriNet Santé study collected, on a voluntary basis, the dietary consumption of French vegetarian populations (N = 1766, including 188 vegan individuals) from 18 to 81 years (18-77 years for the vegan). Taking advantage of the availability of contamination data generated in the context of the second French total diet study, dietary exposures of French vegetarian populations to several contaminants were estimated. Results showed that exposures to persistent organic pollutants (PCBs, PCDD/Fs for instance) was dramatically lower than those of the general French population due to the non consumption of food of animal origins. On the other hand, exposures to phytoestrogens, some mycotoxins (T2 and HT2 toxins) and some trace elements (Cd, Al, Sn, Ni) were higher in the vegetarian population compared to those of the general population. Despite some limitations of this approach (both the consumption study and the total diet study were not aimed to estimate dietary exposure of the vegetarian populations), this study showed that dietary habits can dramatically influence the exposure of some contaminants. Copyright © 2017 Elsevier Ltd. All rights reserved.

The Netherlands Cohort Study – Meat Investigation Cohort; a population-based cohort over-represented with vegetarians, pescetarians and low meat consumers

Science.gov (United States)

2013-01-01

Background Vegetarian diets have been associated with lower risk of chronic disease, but little is known about the health effects of low meat diets and the reliability of self-reported vegetarian status. We aimed to establish an analytical cohort over-represented with vegetarians, pescetarians and 1 day/week meat consumers, and to describe their lifestyle and dietary characteristics. In addition, we were able to compare self-reported vegetarians with vegetarians whose status has been confirmed by their response on the extensive food frequency questionnaire (FFQ). Study methods Embedded within the Netherlands Cohort Study (n = 120,852; including 1150 self-reported vegetarians), the NLCS-Meat Investigation Cohort (NLCS-MIC) was defined by combining all FFQ-confirmed-vegetarians (n = 702), pescetarians (n = 394), and 1 day/week meat consumers (n = 1,396) from the total cohort with a random sample of 2–5 days/week- and 6–7 days/week meat consumers (n = 2,965 and 5,648, respectively). Results Vegetarians, pescetarians, and 1 day/week meat consumers had more favorable dietary intakes (e.g. higher fiber/vegetables) and lifestyle characteristics (e.g. lower smoking rates) compared to regular meat consumers in both sexes. Vegetarians adhered to their diet longer than pescetarians and 1 day/week meat consumers. 75% of vegetarians with a prevalent cancer at baseline had changed to this diet after diagnosis. 50% of self-reported vegetarians reported meat or fish consumption on the FFQ. Although the misclassification that occurred in terms of diet and lifestyle when merely relying on self-reporting was relatively small, the impact on associations with disease risk remains to be studied. Conclusion We established an analytical cohort over-represented with persons at the lower end of the meat consumption spectrum which should facilitate prospective studies of major cancers and causes of death using ≥20.3 years of follow-up. PMID:24289207

Environmental impact of omnivorous, ovo-lacto-vegetarian, and vegan diet.

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Rosi, Alice; Mena, Pedro; Pellegrini, Nicoletta; Turroni, Silvia; Neviani, Erasmo; Ferrocino, Ilario; Di Cagno, Raffaella; Ruini, Luca; Ciati, Roberto; Angelino, Donato; Maddock, Jane; Gobbetti, Marco; Brighenti, Furio; Del Rio, Daniele; Scazzina, Francesca

2017-07-21

Food and beverage consumption has a great impact on the environment, although there is a lack of information concerning the whole diet. The environmental impact of 153 Italian adults (51 omnivores, 51 ovo-lacto-vegetarians, 51 vegans) and the inter-individual variability within dietary groups were assessed in a real-life context. Food intake was monitored with a 7-d dietary record to calculate nutritional values and environmental impacts (carbon, water, and ecological footprints). The Italian Mediterranean Index was used to evaluate the nutritional quality of each diet. The omnivorous choice generated worse carbon, water and ecological footprints than other diets. No differences were found for the environmental impacts of ovo-lacto-vegetarians and vegans, which also had diets more adherent to the Mediterranean pattern. A high inter-individual variability was observed through principal component analysis, showing that some vegetarians and vegans have higher environmental impacts than those of some omnivores. Thus, regardless of the environmental benefits of plant-based diets, there is a need for thinking in terms of individual dietary habits. To our knowledge, this is the first time environmental impacts of three dietary regimens are evaluated using individual recorded dietary intakes rather than hypothetical diet or diets averaged over a population.

Orthorexic and restrained eating behaviour in vegans, vegetarians, and individuals on a diet.

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Barthels, Friederike; Meyer, Frank; Pietrowsky, Reinhard

2018-04-01

Orthorexic eating behaviour, restrained eating, and veganism/vegetarianism are food selection strategies sharing several characteristics. Since there are no studies investigating their interrelationships, aim of the present study was to analyse orthorexic and restrained eating behaviour in (1) a sample of vegans and vegetarians and (2) a sample of individuals on a diet to lose weight. Division of samples according to pre-defined criteria in (1) vegans (n = 114), vegetarians (n = 63), individuals with rare meat consumption (n = 83) and individuals with frequent meat consumption (n = 91) and in (2) participants on a diet with dietary change (n = 104), without dietary change (n = 37) and a control group of individuals not on a diet (n = 258). Orthorexic eating behaviour was assessed with the Düsseldorfer Orthorexie Skala and restrained eating was assessed with the Restraint Eating Scale. Vegans and vegetarians do not differ in orthorexic eating behaviour, but both groups score higher in orthorexic eating behaviour than individuals consuming red meat. There are no differences regarding restrained eating. Individuals on a diet with dietary change score higher in both orthorexic and restrained eating, than individuals without dietary change and individuals not on a diet. Individuals who restrict their eating behaviour, either predominantly due to ethical reasons or with the intention to lose weight, display more orthorexic eating behaviour than individuals not limiting their food consumption. Further research is needed to investigate whether veganism, vegetarianism, or frequent dieting behaviour serve as risk factors for orthorexia. Level V, cross-sectional descriptive study.

Selected Cardiovascular Risk Markers in Vegetarians and Subjects of General Population.

Science.gov (United States)

Valachovičová, Martina; Príbojová, Jana; Urbánek, Vladimír; Bírošová, Lucia

2017-12-01

Besides genetic factors there are environmental effects including nutritional habits which can influence the risk of age-related diseases. The aim of the study was to assess the age dependence of selected cardiovascular risk markers in two groups of subjects with different nutritional pattern. In 470 long-term vegetarians and 478 subjects of general population the following indicators were measured: total cholesterol, HDL-cholesterol, triacylglycerol, glucose, insulin concentrations, LDL-cholesterol, atherogenic index and insulin resistance IR(HOMA) were also calculated in studied subjects. Obtained data were evaluated according to age decades. Vegetarian vs. non-vegetarian concentrations of total cholesterol, LDL-cholesterol, insulin, and values of atherogenic index and IR(HOMA) were significantly reduced in all age decades. Vegetarian vs. non-vegetarian triacalglycerol concentrations were significantly reduced from 4th–7th decade. Vegetarian average decade values of all lipid parameters were in reference range. In non-vegetarian group, the risk average values of total cholesterol (>5.2 mmol/l) were found from 5th–7th decade, LDL-cholesterol (>3.3 mmol/l) in 7th decade and atherogenic index (>4) in 6th–7th decade. In vegetarians vs. non-vegetarians were noted the average decade values for total cholesterol ranging from 4.01–4.59 vs. 4.48–5.67 mmol/l, for triacylglycerols 1.00–1.33 vs. 1.13–1.74 mmol/l, for LDL-cholesterol 2.03–2.58 vs. 2.43–3.49 mmol/l, for atherogenic index 2.72–3.31 vs. 3.05–4.21 and for IR(HOMA) 0.99–1.15 vs. 1.15–1.84. Our data show significantly reduced mean age decade values of lipid and non-lipid cardiovascular risk markers in all adult vegetarians. Smaller changes of markers between decades compared to non-vegetarians document a protective effect of vegetarian nutrition in prevention of cardiovascular disease. Copyright© by the National Institute of Public Health, Prague 2017

Arterial function of carotid and brachial arteries in postmenopausal vegetarians

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Su T

2011-08-01

omnivores. Prevention of vitamin B12 deficiency might be beneficial for cardiovascular health in vegetarians.Keywords: postmenopausal women, vegetarians, carotid stiffness, brachial arterial distensibility

Vitamin B12 among Vegetarians: Status, Assessment and Supplementation

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Gianluca Rizzo

2016-11-01

Full Text Available Cobalamin is an essential molecule for humans. It acts as a cofactor in one-carbon transfers through methylation and molecular rearrangement. These functions take place in fatty acid, amino acid and nucleic acid metabolic pathways. The deficiency of vitamin B12 is clinically manifested in the blood and nervous system where the cobalamin plays a key role in cell replication and in fatty acid metabolism. Hypovitaminosis arises from inadequate absorption, from genetic defects that alter transport through the body, or from inadequate intake as a result of diet. With the growing adoption of vegetarian eating styles in Western countries, there is growing focus on whether diets that exclude animal foods are adequate. Since food availability in these countries is not a problem, and therefore plant foods are sufficiently adequate, the most delicate issue remains the contribution of cobalamin, which is poorly represented in plants. In this review, we will discuss the status of vitamin B12 among vegetarians, the diagnostic markers for the detection of cobalamin deficiency and appropriate sources for sufficient intake, through the description of the features and functions of vitamin B12 and its absorption mechanism.

Vitamin B12 among Vegetarians: Status, Assessment and Supplementation.

Science.gov (United States)

Rizzo, Gianluca; Laganà, Antonio Simone; Rapisarda, Agnese Maria Chiara; La Ferrera, Gioacchina Maria Grazia; Buscema, Massimo; Rossetti, Paola; Nigro, Angela; Muscia, Vincenzo; Valenti, Gaetano; Sapia, Fabrizio; Sarpietro, Giuseppe; Zigarelli, Micol; Vitale, Salvatore Giovanni

2016-11-29

Cobalamin is an essential molecule for humans. It acts as a cofactor in one-carbon transfers through methylation and molecular rearrangement. These functions take place in fatty acid, amino acid and nucleic acid metabolic pathways. The deficiency of vitamin B12 is clinically manifested in the blood and nervous system where the cobalamin plays a key role in cell replication and in fatty acid metabolism. Hypovitaminosis arises from inadequate absorption, from genetic defects that alter transport through the body, or from inadequate intake as a result of diet. With the growing adoption of vegetarian eating styles in Western countries, there is growing focus on whether diets that exclude animal foods are adequate. Since food availability in these countries is not a problem, and therefore plant foods are sufficiently adequate, the most delicate issue remains the contribution of cobalamin, which is poorly represented in plants. In this review, we will discuss the status of vitamin B12 among vegetarians, the diagnostic markers for the detection of cobalamin deficiency and appropriate sources for sufficient intake, through the description of the features and functions of vitamin B12 and its absorption mechanism.

Representations of Death Among Italian Vegetarians: An Ethnographic Research on Environment, Disgust and Transcendence

OpenAIRE

Ines Testoni; Tommaso Ghellar; Maddalena Rodelli; Loriana De Cataldo; Adriano Zamperini

2017-01-01

This paper focuses on the motives for vegetarian choices in contemporary Italian food culture, with specific reference to the role of the representations of death. The study adopts a qualitative research design aimed at an in-depth exploration of the reasons for avoiding meat, following an ethnographic method. Twenty-two participants (55% women, 45% men) aged 19-74, all vegetarians or vegans, mainly from Northern and Central Italy, were involved. Data from the Interpretative Phenomenological ...

Prevalence in running events and running performance of endurance runners following a vegetarian or vegan diet compared to non-vegetarian endurance runners: the NURMI Study.

Science.gov (United States)

Wirnitzer, Katharina; Seyfart, Tom; Leitzmann, Claus; Keller, Markus; Wirnitzer, Gerold; Lechleitner, Christoph; Rüst, Christoph Alexander; Rosemann, Thomas; Knechtle, Beat

2016-01-01

Beneficial and detrimental effects of various vegetarian and vegan diets on the health status are well known. Considering the growing background numbers of vegetarians and vegans, the number of vegetarian and vegan runners is likely to rise, too. Therefore, the Nutrition and Running High Mileage (NURMI) Study was designed as a comparative study to investigate the prevalence of omnivores, vegetarians, and vegans in running events and to detect potential differences in running performance comparing these three subgroups. The NURMI Study will be conducted in three steps following a cross-sectional design. Step 1 will determine epidemiological aspects of endurance runners (any distance) using a short standardized questionnaire. Step 2 will investigate dietary habits and running history from eligible participants (capable of running a half-marathon at least) using an extended standardized questionnaire. Step 3 will collect data after a running event on finishing time and final ranking as well as a post-race rating of perceived exertion, mood status, nutrient and fluid intake during the race. Our study will provide a major contribution to overcome the lack of data on the prevalence and running performance of vegetarian and vegan runners in endurance running events. We estimate the prevalence of vegetarians and vegans participating in a running event to be less compared to the respective proportion of vegetarians and vegans to the general population. Furthermore we will validate the subject's self-assessment of their respective diet. This comparative study may identify possible effects of dietary behavior on running performance und may detect possible differences between the respective subgroups: omnivorous, vegetarian and vegan runners. Trial registration Current controlled trials, ISRCTN73074080.

A New Approach to Assess Lifetime Dietary Patterns Finds Lower Consumption of Animal Foods with Aging in a Longitudinal Analysis of a Health-Oriented Adventist Population

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Martins, Marcia C. T.; Jaceldo-Siegl, Karen; Fan, Jing; Mashchak, Andrew

2017-01-01

Life-course diet patterns may impact risk of disease, but little is known about dietary trends with aging. In a retrospective longitudinal analysis we estimated lifetime intake of animal products and adherence to vegetarian dietary patterns among 51,082 Adventist Health Study-2 (AHS-2) subjects using data from a reliable life-course dietary (meats, dairy, eggs) questionnaire. Results showed a marked tendency to consume fewer animal products (in total) in older years and to reduce consumption of meat, poultry and fish, but not eggs or dairy. Among the 29% of elderly subjects who during their lifetime kept the same dietary pattern (LTS) were: LTS-vegans (1.1%), LTS-lacto-ovo vegetarians (31.2%), LTS-pesco vegetarians (0.49%), LTS-semi vegetarians (3.7%), and LTS-non-vegetarians (63.5%). Among the 71% of switchers were “Converters” (59.7%) who moved towards and “Reverters” (9.1%) who moved away from vegetarian diets, and Multiverters (31.2%), who had moved in both directions. LTS-non-vegetarians, and also reverters, were more overweight and showed a less healthy lifestyle than others. We conclude that the dietary patterns are dynamic with strong trends to reduce animal foods and to adopt more vegetarian patterns with aging. The disease experience of subjects with different lifetime dietary patterns can be compared. PMID:29027960

Dietary adherence and acceptability of five different diets, including vegan and vegetarian diets, for weight loss: The New DIETs study.

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Moore, Wendy J; McGrievy, Michael E; Turner-McGrievy, Gabrielle M

2015-12-01

The goal of the present study was to examine dietary adherence and acceptability among participants from the New DIETs study who were randomized to one of four plant-based diets (vegan, vegetarian, pesco-vegetarian, semi-vegetarian) or an omnivore diet. Primary outcomes at two- and six months included dietary adherence (24-hour dietary recalls), weight loss and changes in animal product intake (mg cholesterol) by adherence status, Three-Factor Eating Questionnaire (TFEQ), Power of Food Scale (PFS), dietary acceptability (Food Acceptability Questionnaire), and impact of diet preference on adherence. No differences were found in dietary adherence or changes in FAQ, TFEQ, or PFS among the groups. At six months, non-adherent vegan and vegetarian participants (n=16) had a significantly greater decrease in cholesterol intake (-190.2 ± 199.2 mg) than non-adherent pesco-vegetarian/semi-vegetarian (n=15, -2.3 ± 200.3 mg, P=0.02) or omnivore participants (n=7, 17.0 ± 36.0, P=0.04). Non-adherent vegan/vegetarian participants lost significantly more weight at six months (-6.0 ± 6.7%) than non-adherent omnivore participants (-0.4 ± 0.6%, P=0.04). Dietary preference had no impact on adherence at six months. Due to equal rates of adherence and acceptability among the diet groups, instructing participants to follow vegan or vegetarian diets may have a greater impact on weight loss and animal product intake than providing instruction in more moderate approaches even among non-adherent participants. Copyright © 2015 Elsevier Ltd. All rights reserved.

Associations between Nut Consumption and Health Vary between Omnivores, Vegetarians, and Vegans

Directory of Open Access Journals (Sweden)

Rachel C. Brown

2017-11-01

Full Text Available Regular nut consumption is associated with reduced risk factors for chronic disease; however, most population-based studies lack consideration of effect modification by dietary pattern. The UK Women’s Cohort Study (UKWCS provides an ideal opportunity to examine relationships between nut consumption and chronic disease risk factors in a large sample with diverse dietary patterns. Nut and nutrient intake from 34,831 women was estimated using a food frequency questionnaire among self-identified omnivores, vegetarians and vegans. In this cross-sectional analysis, higher nut consumption was associated with lower body weight (difference between highest and lowest consumption categories from adjusted model: 6.1 kg; 95% CI: 4.7, 7.6 body mass index (BMI, 2.4 units difference; 95% CI: 1.9, 2.9, and waist circumference (2.6 cm difference; 95% CI: 1.4, 3.8 (all p for linear trend < 0.001. Higher nut consumption was also associated with reduced prevalence of high cholesterol and high blood pressure; having a history of heart attack, diabetes and gallstones; and markers of diet quality (all adjusted p for linear trend ≤ 0.011. Higher nut consumption appeared overall to be associated with greater benefits amongst omnivores compared to vegetarians and vegans. Findings support existing literature around beneficial effects of nut consumption and suggest that benefits may be larger among omnivores. Nut promotion strategies may have the highest population impact by specifically targeting this group.

Attenuated associations between increasing BMI and unfavorable lipid profiles in Chinese Buddhist vegetarians.

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Zhang, Hui-Jie; Han, Peng; Sun, Su-Yun; Wang, Li-Ying; Yan, Bing; Zhang, Jin-Hua; Zhang, Wei; Yang, Shu-Yu; Li, Xue-Jun

2013-01-01

Obesity is related to hyperlipidemia and risk of cardiovascular disease. Health benefits of vegetarian diets have well-documented in the Western countries where both obesity and hyperlipidemia were prevalent. We studied the association between BMI and various lipid/lipoprotein measures, as well as between BMI and predicted coronary heart disease probability in lean, low risk populations in Southern China. The study included 170 Buddhist monks (vegetarians) and 126 omnivore men. Interaction between BMI and vegetarian status was tested in the multivariable regression analysis adjusting for age, education, smoking, alcohol drinking, and physical activity. Compared with omnivores, vegetarians had significantly lower mean BMI, blood pressures, total cholesterol, low density lipoprotein cholesterol, high density lipoprotein cholesterol, total cholesterol to high density lipoprotein ratio, triglycerides, apolipoprotein B and A-I, as well as lower predicted probability of coronary heart disease. Higher BMI was associated with unfavorable lipid/lipoprotein profile and predicted probability of coronary heart disease in both vegetarians and omnivores. However, the associations were significantly diminished in Buddhist vegetarians. Vegetarian diets not only lower BMI, but also attenuate the BMI-related increases of atherogenic lipid/ lipoprotein and the probability of coronary heart disease.

Lower C-reactive protein and IL-6 associated with vegetarian diets are mediated by BMI.

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Jaceldo-Siegl, K; Haddad, E; Knutsen, S; Fan, J; Lloren, J; Bellinger, D; Fraser, G E

2018-03-13

The mechanism by which vegetarian diets are associated with less inflammation is not clear. We investigated the role of BMI as a mediator in the relationship between vegetarian diet and concentrations of C-reactive protein (CRP), and the cytokines IL-6, IL-10 and TNF-α. We used data from participants of the Adventist Health Study 2 (AHS-2) Calibration (n = 893) and Biological Manifestations of Religion (n = 478) sub-studies. Vegetarian diet variations were determined based on reported intake of animal products assessed by FFQ. Combining all participants, the proportion of non-vegetarians (NVs), partial vegetarians (PVs), lacto-ovo vegetarians (LOVs), and strict vegetarians (SVs) was 44%, 16%, 31%, and 9%, respectively. NV and PV participants were older than other dietary groups, and non-vegetarians had the highest BMI. Mediation analyses supported the mediating effect of BMI in associations of vegetarian diet with CRP (p vegetarian diet and the biomarkers IL-10 and TNF-α. A direct pathway was significant only in the association between strict vegetarians and CRP (p = 0.017). The lower CRP and IL-6 concentrations among vegetarians may be mediated by BMI. Copyright © 2018 The Italian Society of Diabetology, the Italian Society for the Study of Atherosclerosis, the Italian Society of Human Nutrition, and the Department of Clinical Medicine and Surgery, Federico II University. Published by Elsevier B.V. All rights reserved.

Periodontal conditions in vegetarians: a clinical study.

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Staufenbiel, I; Weinspach, K; Förster, G; Geurtsen, W; Günay, H

2013-08-01

Investigations about possible correlations between vegetarian diet and periodontal conditions are rare and characterized by small case numbers. The aim of this clinical study was to investigate the influence of a vegetarian diet on periodontal parameters with an appropriate sample size. A total of 200 patients, 100 vegetarians and 100 non-vegetarians, were included in the study. All patients were examined including a full mouth assessment of the periodontal and dental conditions. In addition, a questionnaire was handed out to ask for patients' oral hygiene habits and level of education. For statistical analysis the Mann-Whitney Test (χ(2) for analysis of the questionnaire) was applied (level of significance: Pvegetarians versus 41.72 years non-vegetarians). Vegetarians had significantly lower probing pocket depths (P=0.039), bleeding on probing (P=0.001), periodontal screening index (P=0.012), a better hygiene index (Pvegetarians. Furthermore, vegetarians had a higher level of education (PVegetarians revealed better periodontal conditions (less inflammation signs, less periodontal damage and a better dental home care). However, it should be considered that vegetarians are not only avoiding meat in their nutrition but are also characterized by an overall healthier life style.

Reduced risk for metabolic syndrome and insulin resistance associated with ovo-lacto-vegetarian behavior in female Buddhists: a case-control study.

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Chiang, Jui-Kun; Lin, Ying-Lung; Chen, Chi-Ling; Ouyang, Chung-Mei; Wu, Ying-Tai; Chi, Yu-Chiao; Huang, Kuo-Chin; Yang, Wei-Shiung

2013-01-01

The association of vegetarian status with the risk of metabolic syndrome (MetS) is not clear. In Asia, Buddhists often have vegetarian behavior for religious rather than for health reasons. We hypothesize that the vegetarian in Buddhism is associated with better metabolic profiles, lower risk for the MetS and insulin resistance (IR). We enrolled 391 female vegetarians (~80% lacto-ovo-vegetarians) and 315 non-vegetarians from health-checkup clinics at a Buddhist hospital in Taiwan. The vegetarian status was associated with lower body mass index, smaller waist circumference, lower total cholesterol, lower low density lipoprotein-cholesterol (LDL-C), and lower HDL-C in multivariate linear regression analyses. Despite having lower HDL-C level, the vegetarians had significantly lower total cholesterol/HDL-C and LDL-C/HDL-C ratios. After adjusting the other covariates, the risks for the MetS were lower for ovo-lacto-vegetarians of 1-11 years and >11 years respectively by 54% (odds ratio [OR] =0.46, 95%C.I.:0.26-0.79) and 57% (OR=0.43, 95%C.I.:0.23-0.76) compared to non-vegetarians by the IDF criteria. Likewise, they were lower respectively by 45% (OR=0.55, 95%C.I.:0.32-0.92) and 42% (OR=0.58, 95%C.I.:0.33-0.997), for the MetS by the modified NCEP criteria. In the subgroup of non-diabetic subjects, the vegetarians also had lower risk for IR by HOMA compared to the non-vegetarians (OR=0.71, 95%C.I.:0.48-1.06). The vegetarian behavior, mainly lacto-ovo-vegetarian, related to Buddhism, although not meant for its health effects, is associated with reduced risk for the MetS and IR and may potentially provide metabolic and cardiovascular protective effects in women.

Relationship between Matern al Nutritional Status and Infant Birth Weight of Vegetarians in DKI Jakarta

OpenAIRE

Sandra Fikawati; Dwi Wahyuni; Ahmad Syafiq

2012-01-01

Infant’s birth weight, especially low birth weight (LBW), are  intergenerational issues that will affect the cycle of life. Vegetarian diets are at risk because limited food consumption could cause nutrient deficiencies. This retrospective study aims to determine the relationship between maternal nutritional status (pre-pregnancy body mass index (BMI) and weight gain during pregnancy) and infant’s birth weight among vegetarians in Jakarta. The total sample of 85 children aged...

Vegetarian, vegan diets and multiple health outcomes: A systematic review with meta-analysis of observational studies.

Science.gov (United States)

Dinu, Monica; Abbate, Rosanna; Gensini, Gian Franco; Casini, Alessandro; Sofi, Francesco

2017-11-22

Beneficial effects of vegetarian and vegan diets on health outcomes have been supposed in previous studies. Aim of this study was to clarify the association between vegetarian, vegan diets, risk factors for chronic diseases, risk of all-cause mortality, incidence, and mortality from cardio-cerebrovascular diseases, total cancer and specific type of cancer (colorectal, breast, prostate and lung), through meta-analysis. A comprehensive search of Medline, EMBASE, Scopus, The Cochrane Library, and Google Scholar was conducted. Eighty-six cross-sectional and 10 cohort prospective studies were included. The overall analysis among cross-sectional studies reported significant reduced levels of body mass index, total cholesterol, LDL-cholesterol, and glucose levels in vegetarians and vegans versus omnivores. With regard to prospective cohort studies, the analysis showed a significant reduced risk of incidence and/or mortality from ischemic heart disease (RR 0.75; 95% CI, 0.68 to 0.82) and incidence of total cancer (RR 0.92; 95% CI 0.87 to 0.98) but not of total cardiovascular and cerebrovascular diseases, all-cause mortality and mortality from cancer. No significant association was evidenced when specific types of cancer were analyzed. The analysis conducted among vegans reported significant association with the risk of incidence from total cancer (RR 0.85; 95% CI, 0.75 to 0.95), despite obtained only in a limited number of studies. This comprehensive meta-analysis reports a significant protective effect of a vegetarian diet versus the incidence and/or mortality from ischemic heart disease (-25%) and incidence from total cancer (-8%). Vegan diet conferred a significant reduced risk (-15%) of incidence from total cancer.

The association of diet and thrombotic risk factors in healthy male vegetarians and meat-eaters.

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Li, D; Sinclair, A; Mann, N; Turner, A; Ball, M; Kelly, F; Abedin, L; Wilson, A

1999-08-01

The aim of this study was to assess thrombosis tendency in subjects who were habitual meat-eaters compared with those who were habitual vegetarians. Cross-sectional comparison of habitual meat-eaters and habitual vegetarians. Free living subjects. One hundred and thirty-nine healthy male subjects (vegans n = 18, ovolacto vegetarians n = 43, moderate-meat-eaters n = 60 and high-meat-eaters n = 18) aged 20-55 y who were recruited in Melbourne. Dietary intake was assessed using a semi-quantitative Food Frequency Questionnaire. The parameters of thrombosis were measured by standard methods. Saturated fat and cholesterol intakes were significantly higher and polyunsaturated fat (PUFA) was significantly lower in the meat-eaters compared with vegetarians. In the meat-eaters, the platelet phospholipids AA levels were significantly higher than in the vegetarians, but there was no increase in ex vivo platelet aggregation and plasma 11-dehydro thromboxane B2 levels. Vegetarians, especially the vegans, had a significantly increased mean collagen and ADP stimulated ex vivo whole blood platelet aggregation compared with meat-eaters. The vegan group had a significantly higher mean platelet volume than the other three dietary groups. However, meat-eaters had a significantly higher cluster of cardiovascular risk factors compared with vegetarians, including increased body mass index, waist to hip ratio, plasma total cholesterol (TC), triacylglycerol and LDL-C levels, ratio of TC/HDL-C and LDL-C/HDL-C and plasma factor VII activity. Consumption of meat is not associated with an increased platelet aggregation compared with vegetarian subjects.

Vegetarian dietary patterns and the risk of breast cancer in a low-risk population.

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Penniecook-Sawyers, Jason A; Jaceldo-Siegl, Karen; Fan, Jing; Beeson, Larry; Knutsen, Synnove; Herring, Patti; Fraser, Gary E

2016-05-28

Among cancers in American women, breast cancer (BC) has the second highest incidence and mortality. The association of BC with diet has been inconsistent. Studies that evaluate associations with dietary patterns are less common and reflect an individual's whole diet. We associated dietary patterns with the risk of BC in American women of the Adventist Health Study-2 (AHS-2), a prospective cohort of 96 001 subjects recruited between 2002 and 2007. Answers to a previously validated FFQ were used to classify subjects to vegan, lacto-ovo-vegetarian, pesco-vegetarian, semi-vegetarian and non-vegetarian dietary patterns. Incident BC were identified by matching AHS-2 subjects to data from forty-eight state cancer registries. Statistical analyses used proportional hazard regression analyses with covariates that were chosen a priori. From 50 404 female participants (26 193 vegetarians), we identified 892 incident BC cases, with 478 cases among vegetarians. As compared with non-vegetarians, all vegetarians combined did not have a significantly lower risk (hazard ratio (HR) 0·97; CI 0·84, 1·11; P=0·64). However, vegans showed consistently lower (but non-significant) point estimates when compared with non-vegetarians (all cases: HR 0·78; CI 0·58, 1·05; P=0·09). In summary, participants in this cohort who follow a vegetarian dietary pattern did not experience a lower risk of BC as compared with non-vegetarians, although lower risk in vegans is possible. These findings add to the very limited literature associating vegetarian diets with BC risk and can assist nutritionists when evaluating the impact of these diets. The findings will also motivate further evaluation of vegan diets and their special characteristics.

Dietas vegetarianas e desempenho esportivo Vegetarian diets and sports performance

Directory of Open Access Journals (Sweden)

Lucas Guimarães Ferreira

2006-08-01

Full Text Available As evidências atuais apontam benefícios da dieta vegetariana para a saúde humana. Contudo, a partir da adoção de práticas vegetarianas mais restritivas, confirmam-se os riscos à saúde. As dietas vegetarianas são caracterizadas pelo elevado consumo de carboidratos, fibras, magnésio, potássio, folato e antioxidantes, podendo apresentar deficiências em aminoácidos e ácidos graxos essenciais, cálcio, zinco, ferro e cobalamina. Pesquisas experimentais em humanos indicam que vegetarianos e não-vegetarianos apresentam capacidade aeróbica semelhante. Em relação ao desempenho em atividades de força e potência muscular, as pesquisas são escassas, mas as existentes não apontam diferenças significativas. Situações de risco cardiovascular têm sido confirmadas, devido ao provável quadro de hiperhomocisteinemia, em decorrência da baixa ingestão de cobalamina. As dietas vegetarianas são isentas de creatina, o que resulta em estoques musculares mais baixos nessa população. Possivelmente ocorrem alterações hormonais e metabólicas em resposta às dietas vegetarianas, como baixos níveis de testosterona e androstenediona. A função imune parece não ser prejudicada. Dessa forma, a prática de dietas vegetarianas apresenta-se compatível com a prática esportiva cotidiana, desde que bem planejada para evitar deficiências nutricionais.Current evidences show benefits of a vegetarian diet for human health. However, when a stricter vegetarian diet is adopted, health risks are confirmed. Vegetarian diets are characterized by a high intake of carbohydrates, fibers, magnesium, potassium, folate and antioxidants and may result in a low intake of amino acids, essential fatty acids, calcium, zinc, iron and cobalamin. Experimental human researches indicate that both vegetarians and non-vegetarians present similar aerobic capacity. Regarding muscular strength and power, researches are scarce but the existent ones do not report significant

Vegetarian diet reduces the risk of hypertension independent of abdominal obesity and inflammation: a prospective study.

Science.gov (United States)

Chuang, Shao-Yuan; Chiu, Tina H T; Lee, Chun-Yi; Liu, Ting-Ting; Tsao, Chwen Keng; Hsiung, Chao A; Chiu, Yen-Feng

2016-11-01

A vegetarian diet may prevent elevation of blood pressures and lower the risk for hypertension through lower degrees of obesity, inflammation, and insulin resistance. This study investigated the association between a vegetarian diet and hypertension incidence in a cohort of Taiwanese adult nonsmokers and examined whether this association was mediated through inflammation, abdominal obesity, or insulin resistance (using fasting glucose as a proxy). This matched cohort study was from the 1994-2008 MJ Health Screening Database. Each vegetarian was matched with five nonvegetarians by age, sex, and study site. The analysis included 4109 nonsmokers (3423 nonvegetarians and 686 vegetarians), followed for a median of 1.61 years. The outcome includes hypertension incidence, as well as SBP and DBP levels. Regression analysis was performed to assess the association between vegetarian diet and hypertension incidence or future blood pressure levels in the presence/absence of potential mediators. Vegetarians had a 34% lower risk for hypertension, adjusting for age and sex (odds ratio: 0.66, 95% confidence interval: 0.50-0.87; SBP: -3.3 mmHg, P vegetarian diet and hypertension appeared to be consistent across age groups. Taiwanese vegetarians had lower incidence of hypertension than nonvegetarians. Vegetarian diets may protect against hypertension beyond lower abdominal obesity, inflammation, and insulin resistance.

Maternal vegetarianism and neurodevelopment of children enrolled in The Danish National Birth Cohort

DEFF Research Database (Denmark)

Larsen, Pernille Stemann; Andersen, Anne-Marie Nybo; Uldall, Peter

2014-01-01

Clinical observations suggest that children born to vegan mothers may be at risk of severe neurodevelopmental impairments due to vitamin B12 (1-3), which is to be expected, as this vitamin is exclusively found in food of animal origin (4). Thus, children born to all vegetarians, not just vegans......, may be at increased risk of impaired neurodevelopment if they have an insufficient intake of dietary supplements (5). As a result, it has been suggested that mothers should be warned about the impact of vegetarianism, in particular a vegan diet, during childbearing. The aim of this study was to use...

[Vegetarian Diets in Children? - An Assessment from Pediatrics and Nutrition Science].

Science.gov (United States)

Kersting, Mathilde; Kalhoff, Hermann; Melter, Michael; Lücke, Thomas

2018-02-01

In Germany, the "Dietary Schedule for the 1st year of life" and the "Optimised Mixed Diet" for children and adolescents serve as scientifically based and generally applicable dietary concepts throughout the period of growth and development. Vegetarian diets as the lacto-ovo-vegetarian diet (exclusion of meat, fish) and the vegan diet (exclusion of all food groups of animal origin) need to be evaluated for their potential to safely meet the high and specific requirements for growth and development. In this regard, high-quality studies are needed. In individuals on lacto-ovo-vegetarian diets, the safe supply with critical nutrients should be checked by thorough dietary history, possibly additional laboratory tests in risk situations like pregnancy, infancy and toddlerhood. Children on pure vegan diet need ongoing elaborate dietary strategies and continuous supplementation at any age, similar to nutritional management in children with metabolic disorders. A vegan diet is disadvised during all periods with intense growth and development. © Georg Thieme Verlag KG Stuttgart · New York.

Iron Status of Vegetarian Children: A Review of Literature.

Science.gov (United States)

Pawlak, Roman; Bell, Kami

2017-01-01

Iron is considered a nutrient of concern for vegetarians. In children, inadequate iron status may lead to anemia and poor growth. Thirteen original manuscripts met the inclusion criteria. Various biochemical markers of iron status, such as hemoglobin (Hb) and serum ferritin, were used. Seven of the 13 studies reported the prevalence of iron deficiency separately for vegetarians and non-vegetarians. Five out of 7 showed a higher prevalence of iron deficiency among the vegetarian participants, while the other 2 showed a higher prevalence of iron deficiency among non-vegetarians. A wide range of iron deficiency prevalence, from 4.3% of vegetarian participants in one study to 73% having ferritin vegetarian children varies considerably from one study to another. The wide variation in the prevalence of inadequate iron status was consistent for studies from industrial and developing countries. The physiological significance of low iron status among vegetarians reported in some studies is unknown. © 2017 S. Karger AG, Basel.

Is vegetarianism healthy for children?

Science.gov (United States)

Cofnas, Nathan

2018-02-23

According to the Academy of Nutrition and Dietetics' influential position statement on vegetarianism, meat and seafood can be replaced with milk, soy/legumes, and eggs without any negative effects in children. The United States Department of Agriculture endorses a similar view. The present paper argues that the Academy of Nutrition and Dietetics ignores or gives short shrift to direct and indirect evidence that vegetarianism may be associated with serious risks for brain and body development in fetuses and children. Regular supplementation with iron, zinc, and B 12 will not mitigate all of these risks. Consequently, we cannot say decisively that vegetarianism or veganism is safe for children.

Relationship between Matern al Nutritional Status and Infant Birth Weight of Vegetarians in DKI Jakarta

Directory of Open Access Journals (Sweden)

Sandra Fikawati

2012-06-01

Full Text Available Infant’s birth weight, especially low birth weight (LBW, areintergenerational issues that will affect the cycle of life.Vegetarian diets are at risk because limited food consumption could cause nutrient deficiencies. This retrospective studyaims to determine the relationship between maternal nutritional status (pre-pregnancy body mass index (BMI and weight gain during pregnancy and infant’s birth weight among vegetarians in Jakarta. The total sample of 85 children aged 1 month to 5 years was selected purposively. Results showed that the mean of pre-pregnancy BMI of vegetarian mothers is 20.2 kg/m2 (±2.2 kg/m2, pregnancy weight gain is 15.5 kg (±6.4 kg and infant’s birth weight is 3212 gs (±417.7 gs. Pre-pregnancy BMI and pregnancy weight gain were significantly associated with infant’s birth weight of vegetarians. There is no relationship between pre-pregnancy BMI and pregnancy weight gain. Multivariate analysis found that pre-pregnancy BMI, protein, vitamin B12, iron, and Zn intakes and sex has relationship with infant’s birthweight. It is recommended that vegetarian mothers should get information about the importance of pre-pregnancy nutrition, optimal pregnancy weight gain, and maintaining adequate intake of protein, vitamin B12, iron, and Zn during pregnancy

Bacterial Composition, Genotoxicity, and Cytotoxicity of Fecal Samples from Individuals Consuming Omnivorous or Vegetarian Diets

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Federici, Ermanno; Prete, Roberta; Lazzi, Camilla; Pellegrini, Nicoletta; Moretti, Massimo; Corsetti, Aldo; Cenci, Giovanni

2017-01-01

This study analyzes the composition of viable fecal bacteria and gut toxicology biomarkers of 29 healthy volunteers, who followed omnivorous, lacto-ovo-vegetarian, or vegan diets. In particular, the research was focused on the prevalence of some representative viable bacteria from the four dominant phyla (Firmicutes, Bacteroidetes, Proteobacteria, Actinobacteria) commonly present in human feces, in order to evaluate the relationship between microorganisms selected by the habitual dietary patterns and the potential risk due to fecal water (FW) genotoxicity and cytotoxicity, considered as biomarkers for cancer risk and protective food activity. The relative differences of viable bacteria among dietary groups were generally not statistically significant. However, compared to omnivores, lacto-ovo-vegetarians showed low levels of total anaerobes. Otherwise, vegans showed total anaerobes counts similar to those of omnivores, but with lower number of bifidobacteria and the highest levels of bacteria from the Bacteroides–Prevotella genera. FW genotoxicity of lacto-ovo-vegetarians resulted significantly lower either in relation to that of omnivores and vegans. Lacto-ovo-vegetarians also showed the lowest levels of cytotoxicity, while the highest were found for vegans. These results highlighted that lacto-ovo-vegetarian diet was particularly effective in a favorable modulation of microbial activity, thus contributing to a significant reduction of the genotoxic and cytotoxic risk in the gut. PMID:28293225

Bacterial Composition, Genotoxicity, and Cytotoxicity of Fecal Samples from Individuals Consuming Omnivorous or Vegetarian Diets.

Science.gov (United States)

Federici, Ermanno; Prete, Roberta; Lazzi, Camilla; Pellegrini, Nicoletta; Moretti, Massimo; Corsetti, Aldo; Cenci, Giovanni

2017-01-01

This study analyzes the composition of viable fecal bacteria and gut toxicology biomarkers of 29 healthy volunteers, who followed omnivorous, lacto-ovo-vegetarian, or vegan diets. In particular, the research was focused on the prevalence of some representative viable bacteria from the four dominant phyla (Firmicutes, Bacteroidetes, Proteobacteria, Actinobacteria) commonly present in human feces, in order to evaluate the relationship between microorganisms selected by the habitual dietary patterns and the potential risk due to fecal water (FW) genotoxicity and cytotoxicity, considered as biomarkers for cancer risk and protective food activity. The relative differences of viable bacteria among dietary groups were generally not statistically significant. However, compared to omnivores, lacto-ovo-vegetarians showed low levels of total anaerobes. Otherwise, vegans showed total anaerobes counts similar to those of omnivores, but with lower number of bifidobacteria and the highest levels of bacteria from the Bacteroides-Prevotella genera. FW genotoxicity of lacto-ovo-vegetarians resulted significantly lower either in relation to that of omnivores and vegans. Lacto-ovo-vegetarians also showed the lowest levels of cytotoxicity, while the highest were found for vegans. These results highlighted that lacto-ovo-vegetarian diet was particularly effective in a favorable modulation of microbial activity, thus contributing to a significant reduction of the genotoxic and cytotoxic risk in the gut.

Mortality in vegetarians and comparable nonvegetarians in the United Kingdom.

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Appleby, Paul N; Crowe, Francesca L; Bradbury, Kathryn E; Travis, Ruth C; Key, Timothy J

2016-01-01

Vegetarians and others who do not eat meat have been observed to have lower incidence rates than meat eaters of some chronic diseases, but it is unclear whether this translates into lower mortality. The purpose of this study was to describe mortality in vegetarians and comparable nonvegetarians in a large United Kingdom cohort. The study involved a pooled analysis of data from 2 prospective studies that included 60,310 persons living in the United Kingdom, comprising 18,431 regular meat eaters (who ate meat ≥5 times/wk on average), 13,039 low (less-frequent) meat eaters, 8516 fish eaters (who ate fish but not meat), and 20,324 vegetarians (including 2228 vegans who did not eat any animal foods). Mortality by diet group for each of 18 common causes of death was estimated with the use of Cox proportional hazards models. There were 5294 deaths before age 90 in >1 million y of follow-up. There was no significant difference in overall (all-cause) mortality between the diet groups: HRs in low meat eaters, fish eaters, and vegetarians compared with regular meat eaters were 0.93 (95% CI: 0.86, 1.00), 0.96 (95% CI: 0.86, 1.06), and 1.02 (95% CI: 0.94, 1.10), respectively; P-heterogeneity of risks = 0.082. There were significant differences in risk compared with regular meat eaters for deaths from circulatory disease [higher in fish eaters (HR: 1.22; 95% CI: 1.02, 1.46)]; malignant cancer [lower in fish eaters (HR: 0.82; 95% CI: 0.70, 0.97)], including pancreatic cancer [lower in low meat eaters and vegetarians (HR: 0.55; 95% CI: 0.36, 0.86 and HR: 0.48; 95% CI: 0.28, 0.82, respectively)] and cancers of the lymphatic/hematopoietic tissue [lower in vegetarians (HR: 0.50; 95% CI: 0.32, 0.79)]; respiratory disease [lower in low meat eaters (HR: 0.70; 95% CI: 0.53, 0.92)]; and all other causes [lower in low meat eaters (HR: 0.74; 95% CI: 0.56, 0.99)]. Further adjustment for body mass index left these associations largely unchanged. United Kingdom-based vegetarians and

Vegetarian diet and all-cause mortality: Evidence from a large population-based Australian cohort - the 45 and Up Study.

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Mihrshahi, Seema; Ding, Ding; Gale, Joanne; Allman-Farinelli, Margaret; Banks, Emily; Bauman, Adrian E

2017-04-01

The vegetarian diet is thought to have health benefits including reductions in type 2 diabetes, hypertension, and obesity. Evidence to date suggests that vegetarians tend to have lower mortality rates when compared with non-vegetarians, but most studies are not population-based and other healthy lifestyle factors may have confounded apparent protective effects. The aim of this study was to evaluate the association between categories of vegetarian diet (including complete, semi and pesco-vegetarian) and all-cause mortality in a large population-based Australian cohort. The 45 and Up Study is a cohort study of 267,180 men and women aged ≥45years in New South Wales (NSW), Australia. Vegetarian diet status was assessed by baseline questionnaire and participants were categorized into complete vegetarians, semi-vegetarians (eat meat≤once/week), pesco-vegetarians and regular meat eaters. All-cause mortality was determined by linked registry data to mid-2014. Cox proportional hazards models quantified the association between vegetarian diet and all-cause mortality adjusting for a range of potential confounding factors. Among 243,096 participants (mean age: 62.3years, 46.7% men) there were 16,836 deaths over a mean 6.1years of follow-up. Following extensive adjustment for potential confounding factors there was no significant difference in all-cause mortality for vegetarians versus non-vegetarians [HR=1.16 (95% CI 0.93-1.45)]. There was also no significant difference in mortality risk between pesco-vegetarians [HR=0.79 (95% CI 0.59-1.06)] or semi-vegetarians [HR=1.12 (95% CI 0.96-1.31)] versus regular meat eaters. We found no evidence that following a vegetarian diet, semi-vegetarian diet or a pesco-vegetarian diet has an independent protective effect on all-cause mortality. Copyright © 2016 Elsevier Inc. All rights reserved.

Probiotic lactic acid bacteria for applications in vegetarian food products

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Charernjiratrakul, W.

2007-07-01

Full Text Available Total of 225 isolates of lactic acid bacteria were isolated from 152 samples of various fermented foods. The strains were investigated for their probiotic properties based on stability in bile salt (0.30% and high acidity (pH 3, growth under both aerobic and anaerobic conditions, ability to grow without vitamin B12. According to the above criteria, 40 isolates were selected. Using an agar spot method, 16 isolates were able to inhibit Salmonella typhimurium, S. typhi, S. enteritidis, S. paratyphi and 4 strains of E. coli O157 : H7 as clear zone greater than 10 mm. Moreover, utilization of protein or fat or starch was also considered. Only 5 isolates were able to utilize protein and further selected for antibiotics sensitivity test. The selected isolates were susceptible to following antibiotics: ampicillin, chloramphenicol, erythromycin , kanamycin, tetracycline and vancomycin; however they were resistant to ceptazidime and norfloxacin. They all showed better growth in vegetarian medium (coconut juice medium than MRS medium both under static and shaking conditions. Five active isolates were identified as Lactobacillus plantarum LL13, LN18, LP11, LS35 and Pediococcus pentosaceus LT02 by API 50 CH system. All cultures grew well in carrot juice by reducing pH from 6.4 to below 4.0 after 24 h of fermentation at 35oC. The lactic cultures in fermented carrot juice lost their viability about 2 log cycles after 15 days of cold storage at 4oC.

Long-chain n-3 polyunsaturated fatty acids in plasma in British meat-eating, vegetarian, and vegan men.

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Rosell, Magdalena S; Lloyd-Wright, Zouë; Appleby, Paul N; Sanders, Thomas A B; Allen, Naomi E; Key, Timothy J

2005-08-01

Plasma concentrations of long-chain n-3 polyunsaturated fatty acids are lower in vegetarians and in vegans than in omnivores. No data are available on whether these concentrations differ between long- and short-term vegetarians and vegans. We compared plasma fatty acid composition in meat-eaters, vegetarians, and vegans and examined whether the proportions of eicosapentaenoic acid (20:5n-3; EPA), docosapentaenoic acid (22:5n-3; DPA), and docosahexaenoic acid (22:6n-3; DHA) were related to the subjects' duration of adherence to their diets or to the proportions of plasma linoleic acid (18:2n-6; LA) and alpha-linolenic acid (18:3n-3; ALA). The present cross-sectional study included 196 meat-eating, 231 vegetarian, and 232 vegan men in the United Kingdom. Information on anthropometry, diet, and smoking habits was obtained through a questionnaire. Total fatty acid composition in plasma was measured. The proportions of plasma EPA and DHA were lower in the vegetarians and in the vegans than in the meat-eaters, whereas only small differences were seen for DPA. Plasma EPA, DPA, and DHA proportions were not significantly associated with the duration of time since the subjects became vegetarian or vegan, which ranged from 20 y. In the vegetarians and the vegans, plasma DHA was inversely correlated with plasma LA. The proportions of plasma long-chain n-3 fatty acids were not significantly affected by the duration of adherence to a vegetarian or vegan diet. This finding suggests that when animal foods are wholly excluded from the diet, the endogenous production of EPA and DHA results in low but stable plasma concentrations of these fatty acids.

[Diet peculiarities. Vegetarianism, veganism, crudivorism, macrobiotism].

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Debry, G

1991-04-11

People who refuse to eat meat animal products mostly adhere to vegetarianism, veganism, crudivorism or macrobiotism, But these food habits are only one part of life-style chosen for spiritual, ethic or hygienic and healthy motivations. Except vitamin B12 deficiencies these regimens do not produce other deficiencies if they are correctly followed and if the energy intake is in agreement with the RDA'S. They reduce the risks of metabolic diseases, coronaropathies, arterial hypertension, colon cancer, diverticular disease of the colon, kidney and gallstones. Nevertheless crudivorism and macrobiotism are associated with high risks of deficiencies especially in children and pregnant women.

Nutritional intake of various groups of Flemish vegetarians

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2011-01-01

Background The most recent national nutritional survey (2004) indicates that 1.2% of the Flemish population follows a vegetarian diet. Information on nutritional intake in vegetarians in this population is scarce. Objective The aim of the present study is to describe the nutritional intake and dietary adequacy of various groups of Flemish vegetarians. Materials and methods Nutritional intake was assessed in various vegetarian groups from different study designs: young children (aged 1 to 10 y; n = 27) (Group 1), adolescents and adults (aged 11 to 32 y; n = 50) (Group 2), college students (aged 18 to 24 y; n= 24) (Group 3), life-long vegetarians (aged 14 to 71 y; n = 36) (Group 4) and adults (aged 20 to 98; n= 106) (Group 5). Additionally, blood samples were collected and analysed in groups 3 and 4. Comparisons were made with standard references or with omnivores (Group 3). Results Nutritional intake was found to be close to the Belgian RDA. However, all groups showed a number of outliers with an intake of some nutrients above or below the RDAs. Blood biochemistry showed low cholesterol, iron and vitamin B12 levels in vegetarians when comparing respectively with omnivores pairs (Group 3) and with reference values (Group 4). Conclusions Data collected in Flemish vegetarians indicate that a vegetarian diet may be adequate. However, the outliers in all groups show that proper dietary planning is advisable.

The association between a vegetarian diet and cardiovascular disease (CVD) risk factors in India: the Indian Migration Study.

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Shridhar, Krithiga; Dhillon, Preet Kaur; Bowen, Liza; Kinra, Sanjay; Bharathi, Ankalmadugu Venkatsubbareddy; Prabhakaran, Dorairaj; Reddy, Kolli Srinath; Ebrahim, Shah

2014-01-01

Studies in the West have shown lower cardiovascular disease (CVD) risk among people taking a vegetarian diet, but these findings may be confounded and only a minority selects these diets. We evaluated the association between vegetarian diets (chosen by 35%) and CVD risk factors across four regions of India. Study participants included urban migrants, their rural siblings and urban residents, of the Indian Migration Study from Lucknow, Nagpur, Hyderabad and Bangalore (n = 6555, mean age-40.9 yrs). Information on diet (validated interviewer-administered semi-quantitative food frequency questionnaire), tobacco, alcohol, physical history, medical history, as well as blood pressure, fasting blood and anthropometric measurements were collected. Vegetarians ate no eggs, fish, poultry or meat. Using robust standard error multivariate linear regression models, we investigated the association of vegetarian diets with blood cholesterol, low density lipoprotein (LDL), high density lipoprotein (HDL), triglycerides, fasting blood glucose (FBG), systolic (SBP) and diastolic blood pressure (DBP). Vegetarians (32.8% of the study population) did not differ from non-vegetarians with respect to age, use of smokeless tobacco, body mass index, and prevalence of diabetes or hypertension. Vegetarians had a higher standard of living and were less likely to smoke, drink alcohol (pvegetarians had lower levels of total cholesterol (β =  -0.1 mmol/L (95% CI: -0.03 to -0.2), p = 0.006), triglycerides (β =  -0.05 mmol/L (95% CI: -0.007 to -0.01), p = 0.02), LDL (β =  -0.06 mmol/L (95% CI: -0.005 to -0.1), p = 0.03) and lower DBP (β =  -0.7 mmHg (95% CI: -1.2 to -0.07), p = 0.02). Vegetarians also had decreases in SBP (β =  -0.9 mmHg (95% CI: -1.9 to 0.08), p = 0.07) and FBG level (β =  -0.07 mmol/L (95% CI: -0.2 to 0.01), p = 0.09) when compared to non-vegetarians. We found beneficial association of vegetarian diet with cardiovascular risk factors compared to non-vegetarian

Exposure to endocrine disrupting chemicals among residents of a rural vegetarian/vegan community.

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Tordjman, Karen; Grinshpan, Laura; Novack, Lena; Göen, Thomas; Segev, Dar; Beacher, Lisa; Stern, Naftali; Berman, Tamar

2016-12-01

Endocrine-disrupting chemicals (EDCs) are increasingly thought to be involved in the rising prevalence of disorders such as obesity, diabetes, and some hormone-dependent cancers. Several lines of evidence have indicated that vegetarian and vegan diets may offer some protection from such diseases. We hypothesized that exposure to selected EDCs among residents of the unique vegetarian/vegan community of Amirim would be lower than what has recently been reported for the omnivorous population in the first Israel Biomonitoring Study (IBMS). We studied 42 Amirim residents (29 vegetarians/13 vegans; 24 women/18men, aged 50.7±13.7y). Subjects answered detailed lifestyle, and multipass, memory-based 24-hr dietary recall questionnaires. Concentrations of bisphenol A (BPA), 11 phthalate metabolites, and the isoflavone phytoestrogens (genistein and daidzein) were determined by GC or LC tandem mass-spectrometry on a spot urine sample. The results were compared to those obtained following the same methodology in the Jewish subgroup of the IBMS (n=184). While a vegetarian/vegan nutritional pattern had no effect on exposure to BPA, it seemed to confer a modest protection (~21%) from exposure to high molecular weight phthalates. Furthermore, the summed metabolites of the high molecular weight phthalate DiNP were 36% lower in vegans compared to vegetarians (P<0.05). In contrast, Amirim residents exhibited a level of exposure to isoflavone phytoestrogens about an order of magnitude higher than in the IBMS (P<0.001). In Israel, a country whose inhabitants demonstrate exposure to EDCs comparable to that of the US and Canada, a voluntary lifestyle of vegetarianism and preference for organic food has a modest, but possibly valuable, impact on exposure to phthalates, while it is associated with a very steep increase in the exposure to phytoestrogens. Major reduction in exposure to EDCs will require regulatory actions. Copyright © 2016 Elsevier Ltd. All rights reserved.

Pleasure, pursuit of health or negotiation of identity? Personality correlates of food choice motives among young and middle-aged women.

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Lindeman, M; Stark, K

1999-08-01

The clustering of four food choice motives (health, weight concern, pleasure and ideological reasons) and the relationship between personality and the food choice motives were analysed among young and middle-aged women in two studies. The personality variables included personal strivings, magical beliefs about food, awareness and internalization of thinness pressures, appearance and weight dissatisfaction, depression, self-esteem and symptoms of eating disorders. Study 1 was done with 171 young and middle-aged women. In Study 2, with data provided by 118 senior high-school girls, one cluster of girls who did not regard any of the food choice motives as important was found, otherwise the food choice clusters were fairly similar in both studies. They were labelled as health fosterers, gourmets, ideological eaters, health dieters and distressed dieters. Only the second dieter group, distressed dieters, showed low psychological well-being and symptoms of disordered eating. The results also indicated that ideological food choice motives (i.e. expression of one's identity via food) were best predicted by vegetarianism, magical beliefs about food and health, and personal strivings for ecological welfare and for understanding self and the world. Copyright 1999 Academic Press.

A comparative study of lipid profile and autonomic functions in vegetarian and non-vegetarian postmenopausal women

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Arunima Chaudhuri

2013-01-01

Full Text Available Background: The prevalence of dyslipedaemia, autonomic dysfunction leading to cardiovascular diseases, increases with menopause and an ageing population. Autonomic dysfunction as measured by lower heart rate variability is an established risk factor for cardiac death. Diet and nutrition have been extensively investigated as risk factors for major cardiovascular diseases and are also linked to other cardiovascular risk factors. Objectives: To compare lipid profile and autonomic functions of postmenopausal women on vegetarian and non- vegetarian diet. Materials and Methods: 120 Postmenopausal women (menopausal duration and age-matched without any gross systemic disease from an Industrial population were selected. Sixty women were on vegetarian diet and 60 on non-vegetarian diet. BMI and waist/hip ratios were calculated, lipid profile was analyzed, and autonomic function tests were carried out. A comparison was done between the two groups using Students t test. Pearson′s correlation coefficient was calculated between the independent variable (lipid profile parameters and the dependent variables (deep breath test, valsalva ratio, 30:15 ratio, OTT, IHG, CPT to understand the effect of lipid profile on autonomic control of heart. Results : Significant increases in total cholesterol, triglyceride, LDL, cholesterol/HDL ratio were noticed in women on non-vegetarian diet. Results of autonomic function tests, i.e. valsalva ratio, deep breath test, 30: 15R-R intervals ratio, isometric hand grip test, cold pressor test, and orthostatic tolerance test were significantly worsened in postmenopausal women on non-vegetarian diet. Conclusion: Dietary factors may be an important cause of alteration of lipid metabolism. Increased cholesterol decreases heart rate variability and increased LDL cholesterol decreases baroreceptor sensitivity thereby worsening autonomic functions in postmenopausal women.

Social and cultural aspects of vegetarianism and its perceptions

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Aleš Črnič

2012-12-01

Full Text Available The article describes the basic characteristics of vegetarianism and presents the results of an empirical survey conducted on a representative sample of adult inhabitants of the two biggest cities in Slovenia, Ljubljana and Maribor. The main findings include an evaluation of the extent of the researched phenomenon, who and why decides to become a vegetarian and a detailed analysis of perceptions of vegetarianism and veganism among the general population. Special attention is paid to various socio-cultural factors from which the social class structure of Slovenian vegetarians can be estimated, as well as the social distribution of the perception of vegetarianism among Slovenians.

Is vegetarian diet associated with a lower risk of breast cancer in Taiwanese women?

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Chang, Yao-Jen; Hou, Yi-Cheng; Chen, Li-Ju; Wu, Jing-Hui; Wu, Chao-Chuan; Chang, Yun-Jau; Chung, Kuo-Piao

2017-10-10

Studies on the relationship between vegetarian diet and breast cancer in Asian populations are limited. This study aimed to investigate the relationship between vegetarian diet, dietary patterns, and breast cancer in Taiwanese women. This case-control study compared the dietary patterns of 233 breast cancer patients and 236 age-matched controls. A questionnaire about vegetarian diets and 28 frequently-consumed food items was administered to these 469 patients in the surgical department of Taipei Tzu Chi Hospital. Serum biochemical status was also examined. There were no significant differences between the two groups for age, education, family history, oral contraceptive usage, or regular exercise. However, the cancer group presented with both a higher body mass index and an older age of primiparity (P diet, high isoflavone intake, and high albumin levels were inversely associated with breast cancer risk (P diets show as protective role against breast cancer risk, while meat and processed meat dietary patterns are associated with a higher breast cancer risk.

The association between a vegetarian diet and cardiovascular disease (CVD risk factors in India: the Indian Migration Study.

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Krithiga Shridhar

Full Text Available Studies in the West have shown lower cardiovascular disease (CVD risk among people taking a vegetarian diet, but these findings may be confounded and only a minority selects these diets. We evaluated the association between vegetarian diets (chosen by 35% and CVD risk factors across four regions of India.Study participants included urban migrants, their rural siblings and urban residents, of the Indian Migration Study from Lucknow, Nagpur, Hyderabad and Bangalore (n = 6555, mean age-40.9 yrs. Information on diet (validated interviewer-administered semi-quantitative food frequency questionnaire, tobacco, alcohol, physical history, medical history, as well as blood pressure, fasting blood and anthropometric measurements were collected. Vegetarians ate no eggs, fish, poultry or meat. Using robust standard error multivariate linear regression models, we investigated the association of vegetarian diets with blood cholesterol, low density lipoprotein (LDL, high density lipoprotein (HDL, triglycerides, fasting blood glucose (FBG, systolic (SBP and diastolic blood pressure (DBP.Vegetarians (32.8% of the study population did not differ from non-vegetarians with respect to age, use of smokeless tobacco, body mass index, and prevalence of diabetes or hypertension. Vegetarians had a higher standard of living and were less likely to smoke, drink alcohol (p<0.0001 and were less physically active (p = 0.04. In multivariate analysis, vegetarians had lower levels of total cholesterol (β =  -0.1 mmol/L (95% CI: -0.03 to -0.2, p = 0.006, triglycerides (β =  -0.05 mmol/L (95% CI: -0.007 to -0.01, p = 0.02, LDL (β =  -0.06 mmol/L (95% CI: -0.005 to -0.1, p = 0.03 and lower DBP (β =  -0.7 mmHg (95% CI: -1.2 to -0.07, p = 0.02. Vegetarians also had decreases in SBP (β =  -0.9 mmHg (95% CI: -1.9 to 0.08, p = 0.07 and FBG level (β =  -0.07 mmol/L (95% CI: -0.2 to 0.01, p = 0.09 when compared to non-vegetarians.We found beneficial association of

Mortality in vegetarians and comparable nonvegetarians in the United Kingdom123

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Appleby, Paul N; Crowe, Francesca L; Bradbury, Kathryn E; Travis, Ruth C

2016-01-01

Background: Vegetarians and others who do not eat meat have been observed to have lower incidence rates than meat eaters of some chronic diseases, but it is unclear whether this translates into lower mortality. Objective: The purpose of this study was to describe mortality in vegetarians and comparable nonvegetarians in a large United Kingdom cohort. Design: The study involved a pooled analysis of data from 2 prospective studies that included 60,310 persons living in the United Kingdom, comprising 18,431 regular meat eaters (who ate meat ≥5 times/wk on average), 13,039 low (less-frequent) meat eaters, 8516 fish eaters (who ate fish but not meat), and 20,324 vegetarians (including 2228 vegans who did not eat any animal foods). Mortality by diet group for each of 18 common causes of death was estimated with the use of Cox proportional hazards models. Results: There were 5294 deaths before age 90 in >1 million y of follow-up. There was no significant difference in overall (all-cause) mortality between the diet groups: HRs in low meat eaters, fish eaters, and vegetarians compared with regular meat eaters were 0.93 (95% CI: 0.86, 1.00), 0.96 (95% CI: 0.86, 1.06), and 1.02 (95% CI: 0.94, 1.10), respectively; P-heterogeneity of risks = 0.082. There were significant differences in risk compared with regular meat eaters for deaths from circulatory disease [higher in fish eaters (HR: 1.22; 95% CI: 1.02, 1.46)]; malignant cancer [lower in fish eaters (HR: 0.82; 95% CI: 0.70, 0.97)], including pancreatic cancer [lower in low meat eaters and vegetarians (HR: 0.55; 95% CI: 0.36, 0.86 and HR: 0.48; 95% CI: 0.28, 0.82, respectively)] and cancers of the lymphatic/hematopoietic tissue [lower in vegetarians (HR: 0.50; 95% CI: 0.32, 0.79)]; respiratory disease [lower in low meat eaters (HR: 0.70; 95% CI: 0.53, 0.92)]; and all other causes [lower in low meat eaters (HR: 0.74; 95% CI: 0.56, 0.99)]. Further adjustment for body mass index left these associations largely unchanged

THE BEST ATHLETES IN ANCIENT ROME WERE VEGETARIAN!

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Umile Giuseppe Longo

2008-12-01

advantages to provide slowly absorbed carbohydrates, to be provide high energy, and to be easily digestible. It provided good intestinal ballast, and was able to restore the energy reserves of the organism (Fornaris and Aubert, 1998; Lemon et al., 1992. The best fighters in the ancient world were essentially vegetarian.Protein requirements for strength-trained or training athletes are elevated above those of sedentary individuals (Lemon et al., 1992. However, the Institute of Medicine concluded that the evidence for increased requirements for physically active individuals was not compelling, and suggested that the recommended dietary allowance (RDA of 0.8 g of protein per kilogram of body weight per day was appropriate for healthy adults undertaking resistance or endurance exercise (Washington, 2002. The question of whether vegetarianism is associated with beneficial or detrimental effects on athletic performance has also been considered (Nieman, 1988, 1999. Observational studies of vegetarian and non-vegetarian athletes (Hanne et al., 1986 have found no differences in performance or fitness associated with the amount of animal protein consumed. Short-term interventional studies in which subjects consumed vegetarian or non-vegetarian diets for test periods (ranging from 2 to 6 wk also detected no difference in performance parameters based on the presence or absence of foods derived from animal tissues (Nieman, 1988. In line with these findings, previous reviews of the scientific literature have concluded that a well-planned and varied vegetarian diet can meet the needs of athletes, as it was for Roman gladiators or legionnaires

A new threat to public health: organochlorines and food.

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Hall, R H

1992-01-01

Ambient levels of persistent toxic chemicals, chemicals that persist for decades in the environment, have reached levels high enough to affect the health of children. The organochlorines (PCBs, DDT and the dioxin family) accumulate in human adipose tissue. Pregnant women pass the contamination to their fetuses. The developing nervous system is the most vulnerable. Neurobehavioral deficits, including short-term memory loss, are detected in children born to mothers at the high end of the distribution curve of organochlorines. Humans are not alone in their susceptibility to these subtle effects. Wildlife exposed to the same spectrum of organochlorines as humans suffer a variety of behavioral changes. Rats and Rhesus monkeys fed diets containing the organochlorines under laboratory conditions exhibit behavioral changes that persist into adulthood. For humans, food provides 80 percent of organochlorine contamination. Meat, fish, dairy and commercial fruit are the main sources. A vegetarian diet including unsprayed fruit minimizes contamination. The ultimate solution to this public health problem is elimination of the organochlorines from the environment.

Serum uric acid concentrations in meat eaters, fish eaters, vegetarians and vegans: a cross-sectional analysis in the EPIC-Oxford cohort.

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Schmidt, Julie A; Crowe, Francesca L; Appleby, Paul N; Key, Timothy J; Travis, Ruth C

2013-01-01

Circulating concentrations of uric acid may be affected by dietary components such as meat, fish and dairy products, but only a few studies have compared uric acid concentrations among individuals who exclude some or all of these foods from their diet. The aim of this study was to investigate differences in serum uric acid concentrations between meat eaters, fish eaters, vegetarians and vegans. A sample of 670 men and 1,023 women (424 meat eaters, 425 fish eaters, 422 vegetarians and 422 vegans, matched on age and sex) from the European Prospective Investigation into Cancer and Nutrition Oxford cohort were included in this cross-sectional analysis. Diet was assessed using a semi-quantitative food frequency questionnaire and serum concentrations of uric acid were measured. Mean concentrations of uric acid by diet group were calculated after adjusting for age, body mass index, calcium and alcohol intake. In both men and women, serum uric acid concentrations differed significantly by diet group (pvegans had the highest concentration (340, 95% confidence interval 329-351 µmol/l), followed by meat eaters (315, 306-324 µmol/l), fish eaters (309, 300-318 µmol/l) and vegetarians (303, 294-312 µmol/l). In women, serum uric acid concentrations were slightly higher in vegans (241, 234-247 µmol/l) than in meat eaters (237, 231-242 µmol/l) and lower in vegetarians (230, 224-236 µmol/l) and fish eaters (227, 221-233 µmol/l). Individuals consuming a vegan diet had the highest serum concentrations of uric acid compared to meat eaters, fish eaters and vegetarians, especially in men. Vegetarians and individuals who eat fish but not meat had the lowest concentrations of serum uric acid.

Nutritional status and phytate:zinc and phytate x calcium:zinc dietary molar ratios of lacto-ovo vegetarian Trappist monks: 10 years later.

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Harland, B F; Smith, S A; Howard, M P; Ellis, R; Smith, J C

1988-12-01

A nutrition assessment of 16 members of a community of lacto-ovo vegetarian Trappist monks was conducted in 1977. Plasma zinc was found to be low-normal, which was attributed primarily to high intakes of phytate-containing foods. Individual and group counseling were instituted over a 10-year period in an attempt to emphasize the importance of wise food selection within the constraints of lacto-ovo vegetarianism. In 1987, a more comprehensive nutrition assessment of 21 members of the same community was performed. Food composites were analyzed, and 3-day instead of 24-hour dietary records were kept. Intakes of phytate-containing foods had decreased from 4,569 to 972 mg/day; intake of dietary zinc had increased from 7.4 to 9.7 mg/day; and the phytate:zinc molar ratio had decreased from 67 to 14 for the years 1977 and 1987, respectively. An analyzed phytate:zinc molar ratio of 9.8 and an analyzed phytate x calcium:zinc molar ratio of 0.3 were representative of the 1987 community. Both were within normal ranges. Plasma zinc had risen to upper-normal levels. The 1987 nutrition assessment showed that it is possible to be adequately nourished with a lacto-ovo vegetarian diet provided one has proper knowledge of the phytate-containing foods and the methods for compensating with foods of greater mineral density (primarily zinc).

DNA Methylation of T1R1 Gene in the Vegetarian Adaptation of Grass Carp Ctenopharyngodon idella.

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Cai, Wenjing; He, Shan; Liang, Xu-Fang; Yuan, Xiaochen

2018-05-02

Although previous studies have indicated importance of taste receptors in food habits formation in mammals, little is known about those in fish. Grass carp is an excellent model for studying vegetarian adaptation, as it shows food habit transition from carnivore to herbivore. In the present study, pseudogenization or frameshift mutations of the umami receptors that hypothesized related to dietary switch in vertebrates, were not found in grass carp, suggesting other mechanisms for vegetarian adaptation in grass carp. T1R1 and T1R3 strongly responded to L-Arg and L-Lys, differing from those of zebrafish and medaka, contributing to high species specificity in amino acid preferences and diet selection of grass carp. After food habit transition of grass carp, DNA methylation levels were higher in CPG1 and CPG3 islands of upstream control region of T1R1 gene. Luciferase activity assay of upstream regulatory region of T1R1 (-2500-0 bp) without CPG1 or CPG3 indicated that CPG1 and CPG3 might be involved in transcriptional regulation of T1R1 gene. Subsequently, high DNA methylation decreased expression of T1R1 in intestinal tract. It could be a new mechanism to explain, at least partially, the vegetarian adaptation of grass carp by regulation of expression of umami receptor via epigenetic modification.

Blood pressure of omnivorous and semi-vegetarian postmenopausal women and their relationship with dietary and hair concentrations of essential and toxic metals.

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Rodenas, S; Sánchez-Muniz, F J; Bastida, S; Sevillano, M I; Larrea Marín, T; González-Muñoz, M J

2011-01-01

This study aims to ascertain the relationships between mineral consumption, hair mineral content, and blood pressure. The study involved 26 postmenopausal women from enclosed religious communities, 14 were semi-vegetarians and 12 were omnivores. Mineral dietary assessment was performed using a 14-d precise weight method and Food tables. Hair mineral levels were measured by means Inductively Coupled Plasma Mass Spectrometry (ICP-MS) and Inductively Coupled Plasma Atomic Emission Spectrometry (ICP-OES). Multivariable stepwise linear regression analyses were performed to find out the variables that affected most blood pressure. In general terms, the omnivorous diet contained a significantly higher mineral content than the semi-vegetarian one. The mineral intake from both diets implied no health risk to the women studied, as their estimated daily intake (EDI) of toxic elements such as Cd and Pb was lower than their respective provisional tolerable weekly intake (PTWI) of these minerals. Hair of the semi-vegetarians contained higher amounts of Al (p < 0.01), Ba (p < 0.01), K (p < 0.001), Na (p < 0.001), Pb (p < 0.001) and Mn (p < 0.01) but lower levels of Ca (p < 0.05) and Zn (p < 0.05) than that of their omnivorous counterparts. The omnivores presented significantly higher systolic (p < 0.01) and diastolic (p < 0.05) pressures than the semi-vegetarians. Levels of hair Co (R² = 0.328; p = 0.032) and hair K (R² = 0.409; p = 0.014)) were explicative for systolic and diastolic blood pressure, respectively. Several dietary mineral and hair contents were higher in semi-vegetarian women suggesting that the hair is an important mineral excretion via contributing to maintain blood pressure at low levels.

Efforts to overcome vegetarian-induced dissonance among meat eaters.

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Rothgerber, Hank

2014-08-01

Meat eaters face dissonance whether it results from inconsistency ("I eat meat; I don't like to hurt animals"), aversive consequences ("I eat meat; eating meat harms animals"), or threats to self image ("I eat meat; compassionate people don't hurt animals"). The present work proposes that there are a number of strategies that omnivores adopt to reduce this dissonance including avoidance, dissociation, perceived behavioral change, denial of animal pain, denial of animal mind, pro-meat justifications, reducing perceived choice, and actual behavioral change. The presence of vegetarians was speculated to cause meat eating to be a scrutinized behavior, remind meat eaters of their discomfort, and undermine the effectiveness of these strategies. It was therefore hypothesized that exposure to a description of a vegetarian would lead omnivores to embrace dissonance-reducing strategies. Supporting this hypothesis, participants who read a vignette about a vegetarian denied animal mind more than participants who read about a gluten-free individual. It was also hypothesized that omnivores would be sensitive to individual differences between vegetarians and would demonstrate using dissonance-reducing strategies more when the situation failed to provide cognitions consonant with eating meat or to reduce dissonant cognitions. Four experiments supported this prediction and found that authentic vegetarians, vegetarians freely making the decision to abandon meat, consistent vegetarians, and anticipating moral reproach from vegetarians produced greater endorsement of dissonance-reducing strategies than their counterpart conditions. Copyright © 2014 Elsevier Ltd. All rights reserved.

Plasma isoflavones in Malaysian men according to vegetarianism and by age.

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Hod, Rafidah; Kouidhi, Wided; Ali Mohd, Mustafa; Husain, Ruby

2016-01-01

Epidemiological studies indicate lower prevalences of breast and prostate cancers and cardiovascular disease in Southeast Asia where vegetarianism is popular and diets are traditionally high in phytoestrogens. This study assessed plasma isoflavones in vegetarian and non-vegetarian Malaysian men according to age. Daidzein, genistein, equol (a daidzein metabolite), formononetin, biochanin A, estrone, estradiol and testosterone were measured by validated liquid chromatography tandem mass spectrometry (LCMSMS). Plasma isoflavone and sex hormone concentrations were measured in 225 subjects according to age (18-34, 35-44 and 45-67 years old). In all age groups, vegetarians had a higher concentration of circulating isoflavones compared with non-vegetarians especially in the 45-67 year age group where all isoflavones except equol, were significantly higher in vegetarians compared with omnivores. By contrast, the 18-34 year group had a significantly higher concentration of daidzein in vegetarians and significantly higher testosterone and estrone concentrations compared with non-vegetarians. In this age group there were weak correlations between estrone, estradiol and testosterone with some of the isoflavones. This human study provides the first Malaysian data for the phytoestrogen status of vegetarian and nonvegetarian men.

Vegetarian on purpose: Understanding the motivations of plant-based dieters.

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Rosenfeld, Daniel L; Burrow, Anthony L

2017-09-01

Much recent research has explored vegetarians' dietary motivations, recurrently highlighting the significant influence they exert on how people view themselves and others. For vegetarians and other plant-based dieters, dietary motivations have been theorized to be a central aspect of identity. Yet not all plant-based dieters are motivated to follow their diets; rather, some face aversions and constraints. In this paper, we propose that motivations, aversions, and constraints constitute three distinct reasons for consuming a plant-based diet. After conceptually distinguishing motivations from aversions and constraints, we critically evaluate the advantages and disadvantages of two conceptual frameworks that exist for studying these motivations systematically: the ethical-health framework and the Unified Model of Vegetarian Identity (UMVI) motivational orientations framework. Importantly, these frameworks serve different purposes, and their suitability often depends on the research question at hand. Particularly given an increasing prevalence of plant-based dieting, cultivating a more holistic understanding of these two frameworks is necessary for advancing this discipline. Directions for future research are discussed. Copyright © 2017 Elsevier Ltd. All rights reserved.

Vegetarianism and colorectal cancer risk in a low-selenium environment: effect modification by selenium status? A possible factor contributing to the null results in British vegetarians.

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Sobiecki, Jakub G

2017-08-01

Despite the consistent findings of lower total cancer incidence in vegetarians than in meat-eaters in the UK, the results of studies of colorectal cancer (CRC) risk in British vegetarians have largely been null. This was in contrast to the hypothesis of a decreased risk of CRC in this population due to null intake of red and processed meats and increased intake of fibre. Although the data are inconsistent, it has been suggested that selenium (Se) status may influence CRC risk. A literature review was performed of studies on CRC risk in vegetarians, Se intakes and status in vegetarians, and changes of Se intakes and status in the UK throughout the follow-up periods of studies on CRC risk in British vegetarians. Vegetarians in the UK and other low-Se areas were found to have low Se intakes and status compared to non-vegetarians. There was some evidence of a reverse J-shaped curve of Se intakes and status in the UK throughout the last three decades. These presumed patterns were followed by the changes in CRC mortality or incidence in British vegetarians during this period. Available data on Se intake and status in British vegetarians, as well as the relationship between their secular changes in the UK and changes in CRC risk in this dietary group, are compatible with the hypothesis that low Se status may contribute to the largely null results of studies of CRC risk in vegetarians in the UK.

Serum uric acid concentrations in meat eaters, fish eaters, vegetarians and vegans: a cross-sectional analysis in the EPIC-Oxford cohort.

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Julie A Schmidt

Full Text Available INTRODUCTION: Circulating concentrations of uric acid may be affected by dietary components such as meat, fish and dairy products, but only a few studies have compared uric acid concentrations among individuals who exclude some or all of these foods from their diet. The aim of this study was to investigate differences in serum uric acid concentrations between meat eaters, fish eaters, vegetarians and vegans. SUBJECTS AND METHODS: A sample of 670 men and 1,023 women (424 meat eaters, 425 fish eaters, 422 vegetarians and 422 vegans, matched on age and sex from the European Prospective Investigation into Cancer and Nutrition Oxford cohort were included in this cross-sectional analysis. Diet was assessed using a semi-quantitative food frequency questionnaire and serum concentrations of uric acid were measured. Mean concentrations of uric acid by diet group were calculated after adjusting for age, body mass index, calcium and alcohol intake. RESULTS: In both men and women, serum uric acid concentrations differed significantly by diet group (p<0.0001 and p = 0.01, respectively. The differences between diet groups were most pronounced in men; vegans had the highest concentration (340, 95% confidence interval 329-351 µmol/l, followed by meat eaters (315, 306-324 µmol/l, fish eaters (309, 300-318 µmol/l and vegetarians (303, 294-312 µmol/l. In women, serum uric acid concentrations were slightly higher in vegans (241, 234-247 µmol/l than in meat eaters (237, 231-242 µmol/l and lower in vegetarians (230, 224-236 µmol/l and fish eaters (227, 221-233 µmol/l. CONCLUSION: Individuals consuming a vegan diet had the highest serum concentrations of uric acid compared to meat eaters, fish eaters and vegetarians, especially in men. Vegetarians and individuals who eat fish but not meat had the lowest concentrations of serum uric acid.

Comparison of Renal Function and Other Predictors in Lacto-Ovo Vegetarians and Omnivores With Chronic Kidney Disease.

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Chang, Chou-Yueh; Chang, Horng-Rong; Lin, Hsing-Chun; Chang, Han-Hsin

2018-03-13

Objective Vegetarian diets have been shown to increase the risk of certain nutritional deficiencies, such as iron. As a number of patients with chronic kidney disease (CKD) in Taiwan are lacto-ovo vegetarians, the aim of this study was to investigate the effects of different proportions and sources of protein in lacto-ovo vegetarian and omnivorous diets, as well as the influence of adequate dietary protein intake, on renal function and nutritional status of Taiwanese patients with stage 3 to stage 5 CKD. Methods This is a cross-sectional study. In total, 100 outpatients with stage 3 to stage 5 CKD were enrolled in this study, including 40 lacto-ovo vegetarians and 60 omnivores. Subjects were divided into the lacto-ovo vegetarian group and omnivorous group based on dietary protein patterns. The indicators of renal function included estimated glomerular filtration rate (eGFR), creatinine, and blood urea nitrogen (BUN). Albumin, hemoglobin (Hb), and red blood cell count (RBC) measurements served as nutritional indicators. The levels of dietary energy and protein, as well as protein sources (plant or animal), were also analyzed. Results The levels of serum phosphate and triglycerides were significantly lower in the lacto-ovo vegetarian group than in the omnivore group, suggesting that lacto-ovo vegetarian diets have both phosphate-lowering and lipid-lowering effects, which could reduce the development of hyperphosphatemia and dyslipidemia. However, since all groups consumed higher than the recommended amounts of protein diet intake, no significant differences were observed in other renal function indices between the two groups. Conclusion Although a larger cohort study is necessary, the findings of this study could help patients with CKD to make healthier food choices and be used to support future medical nutritional therapies.

Hubungan Asupan Zat Gizi dengan Trigliserida dan Kadar Glukosa Darah pada Vegetarian

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Ginta Siahaan

2015-06-01

Currently, there has been a growing number of people in the world and in Indonesia that becomes vegetarian, where the survey conducted by American Dietetic Asscociation (ADA shows the number of vegetarians in 2006 is around 4,9 billion (2,3% adult in American becoming vegetarian and  1,4 % becoming vegan vegetarian while in Canada, 900 adult population becomes vegetarian. The number of Vegetarians in Indonesia which is  listed in IVS that was established in 1998  was around 5000 members and increased to 6000 members in 2000 while the number of IVSs in Medan city in 2013 was 2000 people.For the first/preliminary study done by researcher of 49 vegetarians in Maha Vihara Maitreya 26 October 2013, there was 32% of vegetarians having blood cholesterol levels more than normal. The purpose of the research was to know the relationship between energy intake, carbohydrate and fiber with triglycerides and blood glucose levels on vegetarian. This study was an observational method and used cross sectional design. Sample collected used purposive sampling method, while to analyze the data,  Pearson correlation was used. The Conclusion is if p0,05 H0 is then accepted. The results showed the correlation between energy intake of carbohydrates and fiber with triglycerides and blood glucose level sample of vegetarian community, where the relation has a closeness to moderate and strong level. For it is suggested that vegetarians need to keep a balance between energy consumption, carbohydrate and fiber. Key word : nutrition intake, blood sugar levels, blood triglycerides levels, vegetarian

Do vegetarian marketing campaigns promote a vegan diet?

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James, Waters

2015-01-01

This paper examines whether vegetarian marketing campaigns promote a vegan diet. Our trivariate model of omnivorous, vegetarian, and vegan consumption is estimated using twenty years of UK data. For short-lived campaigns, we find no persistent effect, but observe a rise and fall in vegan numbers during adjustment. For long-running campaigns, we find that for every person who adopts a vegetarian diet in such a campaign, around 0.34 people adopt a vegan diet. In a campaign to market veganis...

Vegetarian Diet: Will It Help Me Lose Weight?

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... Lifestyle Weight loss If I switch to a vegetarian diet, will I lose weight? Answers from Katherine Zeratsky, R.D., L.D. Not necessarily. A vegetarian diet is not inherently a weight-loss diet, ...

Associations between Nut Consumption and Health Vary between Omnivores, Vegetarians, and Vegans.

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Brown, Rachel C; Gray, Andrew R; Tey, Siew Ling; Chisholm, Alexandra; Burley, Victoria; Greenwood, Darren C; Cade, Janet

2017-11-06

Regular nut consumption is associated with reduced risk factors for chronic disease; however, most population-based studies lack consideration of effect modification by dietary pattern. The UK Women's Cohort Study (UKWCS) provides an ideal opportunity to examine relationships between nut consumption and chronic disease risk factors in a large sample with diverse dietary patterns. Nut and nutrient intake from 34,831 women was estimated using a food frequency questionnaire among self-identified omnivores, vegetarians and vegans. In this cross-sectional analysis, higher nut consumption was associated with lower body weight (difference between highest and lowest consumption categories from adjusted model: 6.1 kg; 95% CI: 4.7, 7.6) body mass index (BMI, 2.4 units difference; 95% CI: 1.9, 2.9), and waist circumference (2.6 cm difference; 95% CI: 1.4, 3.8) (all p for linear trend vegans. Findings support existing literature around beneficial effects of nut consumption and suggest that benefits may be larger among omnivores. Nut promotion strategies may have the highest population impact by specifically targeting this group.

Bone status and adipokine levels in children on vegetarian and omnivorous diets.

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Ambroszkiewicz, Jadwiga; Chełchowska, Magdalena; Szamotulska, Katarzyna; Rowicka, Grażyna; Klemarczyk, Witold; Strucińska, Małgorzata; Gajewska, Joanna

2018-03-23

protein, phosphorus, magnesium and fiber intakes) in vegetarian children. Prepubertal children on a vegetarian diet had significantly lower total and lumbar spine BMD z-scores, but absolute values of bone mineral density did not differ. BMD z-scores did not correlate with bone metabolism markers and nutritional variables, but were positively associated with anthropometric parameters. Lower leptin levels in vegetarian children reflect lower body fat. Longitudinal studies are necessary to evaluate the impact of the observed association on bone health at adulthood. Copyright © 2018 Elsevier Ltd and European Society for Clinical Nutrition and Metabolism. All rights reserved.

The Assessment of Bone Regulatory Pathways, Bone Turnover, and Bone Mineral Density in Vegetarian and Omnivorous Children.

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Ambroszkiewicz, Jadwiga; Chełchowska, Magdalena; Szamotulska, Katarzyna; Rowicka, Grażyna; Klemarczyk, Witold; Strucińska, Małgorzata; Gajewska, Joanna

2018-02-07

Vegetarian diets contain many beneficial properties as well as carry a risk of inadequate intakes of several nutrients important to bone health. The aim of the study was to evaluate serum levels of bone metabolism markers and to analyze the relationships between biochemical bone markers and anthropometric parameters in children on vegetarian and omnivorous diets. The study included 70 prepubertal children on a lacto-ovo-vegetarian diet and 60 omnivorous children. Body composition, bone mineral content (BMC), and bone mineral density (BMD) were assessed by dual-energy X-ray absorptiometry. Biochemical markers-bone alkaline phosphatase (BALP), C-terminal telopeptide of type I collagen (CTX-I), osteoprotegerin (OPG), nuclear factor κB ligand (RANKL), sclerostin, and Dickkopf-related protein 1 (Dkk-1)-were measured using immunoenzymatic assays. In vegetarians, we observed a significantly higher level of BALP ( p = 0.002) and CTX-I ( p = 0.027), and slightly lower spine BMC ( p = 0.067) and BMD ( p = 0.060) than in omnivores. Concentrations of OPG, RANKL, sclerostin, and Dkk-1 were comparable in both groups of children. We found that CTX-I was positively correlated with BMC, total BMD, and lumbar spine BMD in vegetarians, but not in omnivores. A well-planned vegetarian diet with proper dairy and egg intake does not lead to significantly lower bone mass; however, children following a lacto-ovo-vegetarian diet had a higher rate of bone turnover and subtle changes in bone regulatory markers. CTX-I might be an important marker for the protection of vegetarians from bone abnormalities.

Becoming a Vegetarian

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... the world, vegetarianism is largely a matter of economics: Meat costs a lot more than, say, beans ... your body needs. Vitamin B12 B12 is an essential vitamin found in animal products, including eggs and ...

Vegan-vegetarian diets in pregnancy: danger or panacea? A systematic narrative review.

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Piccoli, G B; Clari, R; Vigotti, F N; Leone, F; Attini, R; Cabiddu, G; Mauro, G; Castelluccia, N; Colombi, N; Capizzi, I; Pani, A; Todros, T; Avagnina, P

2015-04-01

Although vegan-vegetarian diets are increasingly popular, no recent systematic reviews on vegan-vegetarian diets in pregnancy exist. To review the literature on vegan-vegetarian diets and pregnancy outcomes. PubMed, Embase, and the Cochrane library were searched from inception to September 2013 for pregnancy and vegan or vegetarian Medical Subject Headings (MeSH) and free-text terms. Vegan or vegetarian diets in healthy pregnant women. We excluded case reports and papers analysing vegan-vegetarian diets in poverty and malnutrition. Searching, paper selection, and data extraction were performed in duplicate. The high heterogeneity of the studies led to a narrative review. We obtained 262 full texts from 2329 references; 22 selected papers reporting maternal-fetal outcomes (13) and dietary deficiencies (nine) met the inclusion criteria. None of the studies reported an increase in severe adverse outcomes or in major malformations, except one report of increased hypospadias in infants of vegetarian mothers. Five studies reported vegetarian mothers had lower birthweight babies, yet two studies reported higher birthweights. The duration of pregnancy was available in six studies and was similar between vegan-vegetarians and omnivores. The nine heterogeneous studies on microelements and vitamins suggest vegan-vegetarian women may be at risk of vitamin B12 and iron deficiencies. The evidence on vegan-vegetarian diets in pregnancy is heterogeneous and scant. The lack of randomised studies prevents us from distinguishing the effects of diet from confounding factors. Within these limits, vegan-vegetarian diets may be considered safe in pregnancy, provided that attention is paid to vitamin and trace element requirements. © 2015 Royal College of Obstetricians and Gynaecologists.

Cancer in British vegetarians: updated analyses of 4998 incident cancers in a cohort of 32,491 meat eaters, 8612 fish eaters, 18,298 vegetarians, and 2246 vegans.

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Key, Timothy J; Appleby, Paul N; Crowe, Francesca L; Bradbury, Kathryn E; Schmidt, Julie A; Travis, Ruth C

2014-07-01

Vegetarian diets might affect the risk of cancer. The objective was to describe cancer incidence in vegetarians and nonvegetarians in a large sample in the United Kingdom. This was a pooled analysis of 2 prospective studies including 61,647 British men and women comprising 32,491 meat eaters, 8612 fish eaters, and 20,544 vegetarians (including 2246 vegans). Cancer incidence was followed through nationwide cancer registries. Cancer risk by vegetarian status was estimated by using multivariate Cox proportional hazards models. After an average follow-up of 14.9 y, there were 4998 incident cancers: 3275 in meat eaters (10.1%), 520 in fish eaters (6.0%), and 1203 in vegetarians (5.9%). There was significant heterogeneity between dietary groups in risks of the following cancers: stomach cancer [RRs (95% CIs) compared with meat eaters: 0.62 (0.27, 1.43) in fish eaters and 0.37 (0.19, 0.69) in vegetarians; P-heterogeneity = 0.006], colorectal cancer [RRs (95% CIs): 0.66 (0.48, 0.92) in fish eaters and 1.03 (0.84, 1.26) in vegetarians; P-heterogeneity = 0.033], cancers of the lymphatic and hematopoietic tissue [RRs (95% CIs): 0.96 (0.70, 1.32) in fish eaters and 0.64 (0.49, 0.84) in vegetarians; P-heterogeneity = 0.005], multiple myeloma [RRs (95% CIs): 0.77 (0.34, 1.76) in fish eaters and 0.23 (0.09, 0.59) in vegetarians; P-heterogeneity = 0.010], and all sites combined [RRs (95% CIs): 0.88 (0.80, 0.97) in fish eaters and 0.88 (0.82, 0.95) in vegetarians; P-heterogeneity = 0.0007]. In this British population, the risk of some cancers is lower in fish eaters and vegetarians than in meat eaters. © 2014 American Society for Nutrition.

Vegetarian diet as a risk factor for symptomatic gallstone disease.

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McConnell, T J; Appleby, P N; Key, T J

2017-06-01

Previous small studies have shown either no difference or a lower risk of symptomatic gallstone disease in vegetarians than in non-vegetarians. This study examined the incidence of symptomatic gallstone disease in a cohort of British vegetarians and non-vegetarians, and investigated the associations between nutrient intake and risk of symptomatic gallstone disease. The data were analysed from 49 652 adults enroled in the European Prospective Investigation into Cancer and Nutrition (EPIC)-Oxford study, one-third of whom were vegetarian. The linked databases of hospital records were used to identify incident cases. Risk by diet group was estimated using Cox proportional hazards models. Further analysis quantified risk by intakes of selected macronutrients. There were 1182 cases of symptomatic gallstone disease during 687 822 person-years of follow-up (mean=13.85 years). There was a large significant association between increasing body mass index (BMI) and risk of developing symptomatic gallstone disease (overall trend Pvegetarians had a moderately increased risk compared with non-vegetarians (HR: 1.22; 95% CI: 1.06-1.41; P=0.006). Although starch consumption was positively associated with gallstones risk (P=0.002 for trend), it did not explain the increased risk in vegetarians. There is a highly significant association of increased BMI with risk of symptomatic gallstone disease. After adjusting for BMI, there is a small but statistically significant positive association between vegetarian diet and symptomatic gallstone disease.

Lipid Profile and Atherogenic Index of Plasma (AIP in Vegetarians

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AN Wahida Sultana

2015-01-01

Full Text Available Background: Diet deficient in fresh fruits and vegetables are associated with an increased risk of coronary diseases. Low levels of vitamin C, vitamin E and other antioxidants may enhance the production of oxidized LDL and are important independent risk factors for coronary disease. Objective: To make a comparative evaluation of lipid profile and atherogenic index of plasma (AIP between vegetarians and nonvegetarians. Materials and Methods: This case-control study was carried out in the Department of Biochemistry of Bangabandhu Sheikh Mujib Medical University (BSMMU, Dhaka between July 2011 to June 2012. Vegetarian and nonvegetarian subjects of male sex were the study population. Vegetarians were considered as cases while nonvegetarians as controls. After proper ethical consideration a total of 30 vegetarians and 40 nonvegetarians were consecutively included in the study based on predefined inclusion and exclusion criteria. Laboratory investigations were done in the Department of Biochemistry, BSMMU, Dhaka. Results: The vegetarians had significantly lower total cholesterol and LDLcholesterol than the nonvegetarians (p=0.000 and p=0.000 respectively. Serum HDL cholesterol was also lower among the vegetarians (p=0.002 and triglycerides were almost identical in both the groups (p=0.272. Conclusion: The study reveals lower level of total cholesterol, LDLcholesterol and HDL-cholesterol in vegetarians. No difference regarding triglycerides and AIP was found between the groups. So, the findings of this study do not indicate any superiority of vegetarian diet in control and prevention of cardiac diseases.

Does a vegetarian diet reduce the occurrence of diabetes?

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Snowdon, D A; Phillips, R L

1985-01-01

We propose the hypothesis that a vegetarian diet reduces the risk of developing diabetes. Findings that have generated this hypothesis are from a population of 25,698 adult White Seventh-day Adventists identified in 1960. During 21 years of follow-up, the risk of diabetes as an underlying cause of death in Adventists was approximately one-half the risk for all US Whites. Within the male Adventist population, vegetarians had a substantially lower risk than non-vegetarians of diabetes as an underlying or contributing cause of death. Within both the male and female Adventist populations, the prevalence of self-reported diabetes also was lower in vegetarians than in non-vegetarians. The associations observed between diabetes and meat consumption were apparently not due to confounding by over- or under-weight, other selected dietary factors, or physical activity. All of the associations between meat consumption and diabetes were stronger in males than in females. PMID:3985239

B-vitamin status and concentrations of homocysteine in Austrian omnivores, vegetarians and vegans.

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Majchrzak, D; Singer, I; Männer, M; Rust, P; Genser, D; Wagner, K-H; Elmadfa, I

2006-01-01

A vegetarian diet is considered to promote health and longevity and reduce the risk of cardiovascular diseases and cancer. However, a vegetarian diet may be deficient in some nutrients. Exclusion of animal products in vegetarian diets may affect the status of certain B-vitamins, and further cause the rise of plasma homocysteine concentration. The nutritional status of various B-vitamins (B(1), B(2), B(6), B(12), folic acid) and the concentration of homocysteine in blood plasma of omnivores (n = 40), vegetarians (n = 36) and vegans (n = 42) in Austria was evaluated. The evaluation was done using the functional parameters erythrocyte transketolase (ETK), glutathione reductase (EGR) and glutamic oxaloacetic transaminase (EGOT) activation coefficients. Enzyme activity was measured photometrically. The quantity of vitamins B(1), B(2) and B(6) in urine and the concentrations of vitamin B(6) and homocysteine in plasma were determined by HPLC methods with fluorescence detection. Plasma concentration of vitamin B(12) and folic acid were measured with radioimmunoassay. Most of the subjects showed a satisfying vitamin B(1) status. Vegans presented a significantly lower mean plasma vitamin B(12) concentration than omnivores and vegetarians and deficiency in 2.4% of the volunteers but the highest mean value of plasma folate among the investigated groups. A deficient status of folate was found in 18% of omnivores and in approximately 10% of vegans and vegetarians. The status of riboflavin is considered to be deficient in about 10% of omnivores and vegetarians and in over 30% of vegans. According to the activation coefficient of GOT, approximately one third of all subjects showed vitamin B(6) deficiency. Elevated homocysteine concentration in plasma was observed in 66% of the vegans and about 45-50% of the omnivores and vegetarians. Vegan subjects had significantly higher mean plasma homocysteine levels than omnivores. Thiamin and folate need not be a problem in a well

Assessing the Influence of Vegan, Vegetarian and Omnivore Oriented Westernized Dietary Styles on Human Gut Microbiota: A Cross Sectional Study.

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Losasso, Carmen; Eckert, Ester M; Mastrorilli, Eleonora; Villiger, Jorg; Mancin, Marzia; Patuzzi, Ilaria; Di Cesare, Andrea; Cibin, Veronica; Barrucci, Federica; Pernthaler, Jakob; Corno, Gianluca; Ricci, Antonia

2018-01-01

Diet and lifestyle have a strong influence on gut microbiota, which in turn has important implications on a variety of health-related aspects. Despite great advances in the field, it remains unclear to which extent the composition of the gut microbiota is modulated by the intake of animal derived products, compared to a vegetable based diet. Here the specific impact of vegan, vegetarian, and omnivore feeding type on the composition of gut microbiota of 101 adults was investigated among groups homogeneous for variables known to have a role in modulating gut microbial composition such as age, anthropometric variables, ethnicity, and geographic area. The results displayed a picture where the three different dietetic profiles could be well distinguished on the basis of participant's dietetic regimen. Regarding the gut microbiota; vegetarians had a significantly greater richness compared to omnivorous. Moreover, counts of Bacteroidetes related operational taxonomic units (OTUs) were greater in vegans and vegetarians compared to omnivores. Interestingly considering the whole bacterial community composition the three cohorts were unexpectedly similar, which is probably due to their common intake in terms of nutrients rather than food, e.g., high fat content and reduced protein and carbohydrate intake. This finding suggests that fundamental nutritional choices such as vegan, vegetarian, or omnivore do influence the microbiota but do not allow to infer conclusions on gut microbial composition, and suggested the possibility for a preferential impact of other variables, probably related to the general life style on shaping human gut microbial community in spite of dietary influence. Consequently, research were individuals are categorized on the basis of their claimed feeding types is of limited use for scientific studies, since it appears to be oversimplified.

Suggestions for crops grown in controlled ecological life-support systems, based on attractive vegetarian diets

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Salisbury, F. B.; Clark, M. A.

1996-01-01

Assuming that crops grown in controlled ecological life-support systems (CELSS) should provide a basis for meals that are both nutritious and attractive (to taste and vision), and that CELSS diets on the moon or Mars or in space-craft during long voyages will have to be mostly vegetarian, a workshop was convened at the Johnson Space Center, Houston, Texas, U.S.A. on 19 to 21 January, 1994. Participants consisted of trained nutritionists and others; many of the approximately 18 presenters who discussed possible diets were practicing vegetarians, some for more than two decades. Considering all the presentations, seven conclusions (or points for discussion) could be formulated: nutritious vegetarian diets are relatively easily to formulate, vegetarian diets are healthy, variety is essential in vegetarian diets, some experiences (e.g., Bios-3 and Biosphere 2) are relevant to planning of CELSS diets, physical constraints will limit the choice of crops, a preliminary list of recommended crops can be formulated, and this line of research has some potential practical spinoffs. The list of crops and the reasons for including specific crops might be of interest to professionals in the field of health and nutrition as well as to those who are designing closed ecological systems.

Suggestions for crops grown in controlled ecological life-support systems, based on attractive vegetarian diets

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Salisbury, F. B.; Clark, M. A. Z.

Assuming that crops grown in controlled ecological life-support systems (CELSS) should provide a basis for meals that are both nutritious and attractive (to taste and vision), and that CELSS diets on the moon or Mars or in space-craft during long voyages will have to be mostly vegetarian, a workshop was convened at the Johnson Space Center, Houston, Texas, U.S.A. on 19 to 21 January, 1994. Participants consisted of trained nutritionists and others; many of the approximately 18 presenters who discussed possible diets were practicing vegetarians, some for more than two decades. Considering all the presentations, seven conclusions (or points for discussion) could be formulated: nutritious vegetarian diets are relatively easily to formulate, vegetarian diets are healthy, variety is essential in vegetarian diets, some experiences (e.g., Bios-3 and Biosphere 2) are relevant to planning of CELSS diets, physical constraints will limit the choice of crops, a preliminary list of recommended crops can be formulated, and this line of research has some potential practical spinoffs. The list of crops and the reasons for including specific crops might be of interest to professionals in the field of health and nutrition as well as to those who are designing closed ecological systems.

Motives underlying healthy eating: using the Food Choice Questionnaire to explain variation in dietary intake.

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Pollard, T M; Steptoe, A; Wardle, J

1998-04-01

The Food Choice Questionnaire (FCQ), which measures the reported importance to a given individual of nine factors underlying food choice, and a food frequency questionnaire, were administered to 241 participants, who were also required to classify their diet as either 'standard', 'low in red meat' or 'vegetarian'. Respondents describing their diet as low in red meat attributed greater importance to health, natural content, weight control and ethical concern in their food choice than did those who described their diets as standard, whereas vegetarians differed significantly from those with a standard diet only on the score for ethical concern. Differences between men and women and between students and non-students in the frequency of consumption of a number of foods were shown to be mediated by differences in the importance attached to FCQ factors. Thus the generally healthier diets of women compared to men appeared to be accounted for by the greater importance attributed by women to weight control, natural content and ethical concerns.

Vegetarianism and Eating Disorder Risk Behavior in Adolescents from São Paulo, Brazil

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Camilla CP Estima

2014-01-01

Full Text Available Objective: To evaluate eating disorders risk behaviors and unhealthy weight control practices among adolescents who consider themselves as vegetarians and those who are omnivorous.Material and Methods: A cross-sectional study was conducted in 12 technical schools in the city of São Paulo, Brazil. The sample included 1167 adolescents (51% female, aged 14 to 19 (mean age, 16. Adolescents stated whether they  were currently vegetarian, and the sample was dichotomized as vegetarian and non-vegetarian. The two groups were compared as regards weight status, eating disorder risk behavior, unhealthy weight control methods and the perception of healthy eating.Results: About 4% of the sample was currently vegetarian, most of them female (70.8%, and females were 2.89 times more likely to be vegetarian than males. No relationship was found between the vegetarian status and unhealthy weight control behavior; however the vegetarian group considered their diet to be healthier than the non-vegetarian group (P=.04.Conclusions: The frequency of vegetarianism, as well the frequency of eating disorder risk behaviors had no association in this adolescent sample from São Paulo, Brazil.

Micronutrient status and intake in omnivores, vegetarians and vegans in Switzerland.

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Schüpbach, R; Wegmüller, R; Berguerand, C; Bui, M; Herter-Aeberli, I

2017-02-01

Vegetarian and vegan diets have gained popularity in Switzerland. The nutritional status of individuals who have adopted such diets, however, has not been investigated. The aim of this study was to assess the intake and status of selected vitamins and minerals among vegetarian and vegan adults living in Switzerland. Healthy adults [omnivores (OVs), n OV  = 100; vegetarians (VGs), n VG  = 53; vegans (VNs), n VN  = 53] aged 18-50 years were recruited, and their weight and height were measured. Plasma concentrations of the vitamins A, C, E, B1, B2, B6, B12, folic acid, pantothenic acid, niacin, biotin and β-carotene and of the minerals Fe, Mg and Zn and urinary iodine concentration were determined. Dietary intake was assessed using a three-day weighed food record, and questionnaires were issued in order to assess the physical activity and lifestyle of the subjects. Omnivores had the lowest intake of Mg, vitamin C, vitamin E, niacin and folic acid. Vegans reported low intakes of Ca and a marginal consumption of the vitamins D and B12. The highest prevalence for vitamin and mineral deficiencies in each group was as follows: in the omnivorous group, for folic acid (58 %); in the vegetarian group, for vitamin B6 and niacin (58 and 34 %, respectively); and in the vegan group, for Zn (47 %). Despite negligible dietary vitamin B12 intake in the vegan group, deficiency of this particular vitamin was low in all groups thanks to widespread use of supplements. Prevalence of Fe deficiency was comparable across all diet groups. Despite substantial differences in intake and deficiency between groups, our results indicate that by consuming a well-balanced diet including supplements or fortified products, all three types of diet can potentially fulfill requirements for vitamin and mineral consumption.

Long-term vegetarians have low oxidative stress, body fat, and cholesterol levels.

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Kim, Mi Kyung; Cho, Sang Woon; Park, Yoo Kyoung

2012-04-01

Excessive oxidative stress and abnormal blood lipids may cause chronic diseases. This risk can be reduced by consuming an antioxidant- and fiber-rich vegetarian diet. We compared biomarkers of oxidative stress, antioxidant capacity, and lipid profiles of sex- and age-matched long-term vegetarians and omnivores in Korea. Forty-five vegetarians (23 men and 22 women; mean age, 49.5 ± 5.3 years), who had maintained a vegetarian diet for a minimum of 15 years, and 30 omnivores (15 men and 15 women; mean age, 48.9 ± 3.6 years) participated in this study. Their 1-day, 24-h recall, and 2-day dietary records were analyzed. Oxidative stress was measured by the levels of diacron reactive oxygen metabolites (d-ROM). Antioxidant status was determined by the biological antioxidant potential (BAP) and levels of endogenous antioxidant enzymes such as superoxide dismutase, catalase, and glutathione peroxidase. We observed that vegetarians had a significantly lower body fat percentage (21.6 ± 6.4%) than that of omnivores (25.4 ± 4.6%; P vegetarians than those in omnivores (331.82 ± 77.96 and 375.80 ± 67.26 Carratelli units; P vegetarians and omnivores were 173.73 ± 31.42 mg/dL and 193.17 ± 37.89 mg/dL, respectively (P vegetarians and omnivores, respectively, indicating that vegetarians had significantly lower lipid levels. Thus, oxidative stress, body fat, and cholesterol levels were lower in long-term vegetarians than those in omnivores.

Cancer in British vegetarians: updated analyses of 4998 incident cancers in a cohort of 32,491 meat eaters, 8612 fish eaters, 18,298 vegetarians, and 2246 vegans1234

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Key, Timothy J; Appleby, Paul N; Crowe, Francesca L; Bradbury, Kathryn E; Schmidt, Julie A; Travis, Ruth C

2014-01-01

Background: Vegetarian diets might affect the risk of cancer. Objective: The objective was to describe cancer incidence in vegetarians and nonvegetarians in a large sample in the United Kingdom. Design: This was a pooled analysis of 2 prospective studies including 61,647 British men and women comprising 32,491 meat eaters, 8612 fish eaters, and 20,544 vegetarians (including 2246 vegans). Cancer incidence was followed through nationwide cancer registries. Cancer risk by vegetarian status was estimated by using multivariate Cox proportional hazards models. Results: After an average follow-up of 14.9 y, there were 4998 incident cancers: 3275 in meat eaters (10.1%), 520 in fish eaters (6.0%), and 1203 in vegetarians (5.9%). There was significant heterogeneity between dietary groups in risks of the following cancers: stomach cancer [RRs (95% CIs) compared with meat eaters: 0.62 (0.27, 1.43) in fish eaters and 0.37 (0.19, 0.69) in vegetarians; P-heterogeneity = 0.006], colorectal cancer [RRs (95% CIs): 0.66 (0.48, 0.92) in fish eaters and 1.03 (0.84, 1.26) in vegetarians; P-heterogeneity = 0.033], cancers of the lymphatic and hematopoietic tissue [RRs (95% CIs): 0.96 (0.70, 1.32) in fish eaters and 0.64 (0.49, 0.84) in vegetarians; P-heterogeneity = 0.005], multiple myeloma [RRs (95% CIs): 0.77 (0.34, 1.76) in fish eaters and 0.23 (0.09, 0.59) in vegetarians; P-heterogeneity = 0.010], and all sites combined [RRs (95% CIs): 0.88 (0.80, 0.97) in fish eaters and 0.88 (0.82, 0.95) in vegetarians; P-heterogeneity = 0.0007]. Conclusion: In this British population, the risk of some cancers is lower in fish eaters and vegetarians than in meat eaters. PMID:24898235

Vegetarian Footwear.

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Oswald, James M.

Although going barefoot is the easiest way for a vegetarian to deal with the problem of footwear, it is an impractical solution for those who are faced with harsh weather conditions. There are many nonleather, natural, and synthetic man-made material sandals, boots, and shoes. For the person who needs foot protection, there is a company that has…

Representations of Death Among Italian Vegetarians: An Ethnographic Research on Environment, Disgust and Transcendence

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Ines Testoni

2017-08-01

Full Text Available This paper focuses on the motives for vegetarian choices in contemporary Italian food culture, with specific reference to the role of the representations of death. The study adopts a qualitative research design aimed at an in-depth exploration of the reasons for avoiding meat, following an ethnographic method. Twenty-two participants (55% women, 45% men aged 19-74, all vegetarians or vegans, mainly from Northern and Central Italy, were involved. Data from the Interpretative Phenomenological Analysis were examined according to the qualitative thematic analysis: the results show the role of death in the construction of disgust towards meat, running parallel with an emphasis on spirituality, ethical treatment of animals and the environment as reasons for avoiding meat, in particular, the concern-generating disgust and its relationship with the representation of death as a contaminating essence. The basis of disgust lies in this connection, from which the idea that oral consumption of contaminants characterized by corruptive properties, passing through the flesh of dead animals to humans, derives. The role of anti-speciesism is considered as a latent perspective, which may influence the vegetarian and vegan choices.

Representations of Death Among Italian Vegetarians: An Ethnographic Research on Environment, Disgust and Transcendence.

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Testoni, Ines; Ghellar, Tommaso; Rodelli, Maddalena; De Cataldo, Loriana; Zamperini, Adriano

2017-08-01

This paper focuses on the motives for vegetarian choices in contemporary Italian food culture, with specific reference to the role of the representations of death. The study adopts a qualitative research design aimed at an in-depth exploration of the reasons for avoiding meat, following an ethnographic method. Twenty-two participants (55% women, 45% men) aged 19-74, all vegetarians or vegans, mainly from Northern and Central Italy, were involved. Data from the Interpretative Phenomenological Analysis were examined according to the qualitative thematic analysis: the results show the role of death in the construction of disgust towards meat, running parallel with an emphasis on spirituality, ethical treatment of animals and the environment as reasons for avoiding meat, in particular, the concern-generating disgust and its relationship with the representation of death as a contaminating essence. The basis of disgust lies in this connection, from which the idea that oral consumption of contaminants characterized by corruptive properties, passing through the flesh of dead animals to humans, derives. The role of anti-speciesism is considered as a latent perspective, which may influence the vegetarian and vegan choices.

High Vegetable Fats Intake Is Associated with High Resting Energy Expenditure in Vegetarians.

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Montalcini, Tiziana; De Bonis, Daniele; Ferro, Yvelise; Carè, Ilaria; Mazza, Elisa; Accattato, Francesca; Greco, Marta; Foti, Daniela; Romeo, Stefano; Gulletta, Elio; Pujia, Arturo

2015-07-17

It has been demonstrated that a vegetarian diet may be effective in reducing body weight, however, the underlying mechanisms are not entirely clear. We investigated whether there is a difference in resting energy expenditure between 26 vegetarians and 26 non-vegetarians and the correlation between some nutritional factors and inflammatory markers with resting energy expenditure. In this cross-sectional study, vegetarians and non-vegetarians were matched by age, body mass index and gender. All underwent instrumental examinations to assess the difference in body composition, nutrient intake and resting energy expenditure. Biochemical analyses and 12 different cytokines and growth factors were measured as an index of inflammatory state. A higher resting energy expenditure was found in vegetarians than in non-vegetarians (p = 0.008). Furthermore, a higher energy from diet, fibre, vegetable fats intake and interleukin-β (IL-1β) was found between the groups. In the univariate and multivariable analysis, resting energy expenditure was associated with vegetarian diet, free-fat mass and vegetable fats (p vegetarian's diet, i.e., vegetable fats. Furthermore, we showed that IL-10 was positively associated with resting energy expenditure in this population.

Assessing the Influence of Vegan, Vegetarian and Omnivore Oriented Westernized Dietary Styles on Human Gut Microbiota: A Cross Sectional Study

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Carmen Losasso

2018-03-01

Full Text Available Diet and lifestyle have a strong influence on gut microbiota, which in turn has important implications on a variety of health-related aspects. Despite great advances in the field, it remains unclear to which extent the composition of the gut microbiota is modulated by the intake of animal derived products, compared to a vegetable based diet. Here the specific impact of vegan, vegetarian, and omnivore feeding type on the composition of gut microbiota of 101 adults was investigated among groups homogeneous for variables known to have a role in modulating gut microbial composition such as age, anthropometric variables, ethnicity, and geographic area. The results displayed a picture where the three different dietetic profiles could be well distinguished on the basis of participant’s dietetic regimen. Regarding the gut microbiota; vegetarians had a significantly greater richness compared to omnivorous. Moreover, counts of Bacteroidetes related operational taxonomic units (OTUs were greater in vegans and vegetarians compared to omnivores. Interestingly considering the whole bacterial community composition the three cohorts were unexpectedly similar, which is probably due to their common intake in terms of nutrients rather than food, e.g., high fat content and reduced protein and carbohydrate intake. This finding suggests that fundamental nutritional choices such as vegan, vegetarian, or omnivore do influence the microbiota but do not allow to infer conclusions on gut microbial composition, and suggested the possibility for a preferential impact of other variables, probably related to the general life style on shaping human gut microbial community in spite of dietary influence. Consequently, research were individuals are categorized on the basis of their claimed feeding types is of limited use for scientific studies, since it appears to be oversimplified.

Oral Candidal Carriage in Subjects with Pure Vegetarian and Mixed Dietary Habits.

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Patil, Shankargouda; Rao, Roopa S; Raj, A Thirumal; Sanketh, D S; Sarode, Sachin; Sarode, Gargi

2017-07-01

Candida albicans being a part of the normal oral microbial flora is one of the most commonly isolated species from the oral cavity. Recent studies have shown a steady rise in the number of non C. albicans species, which are relatively resistant to common antifungal agents and are being recognized as potential pathogens. It is vital to ascertain the predisposing factors leading to such a shift in the oral candidal flora. To estimate the prevalence of candidal species among vegetarians and non-vegetarians. Clinical data including age, gender, and diet preference of 238 participants were noted. Participants with a history of systemic disorders, oral prosthesis, salivary gland disorders and habits such as smoking, alcoholism, and tobacco usage were excluded from the study. The participants were asked to gargle a 10 ml solution of phosphate buffered saline for one minute before depositing the same in a sterile container. The samples were cultured using Hicrome agar media. Data analysis was carried out using Statistical Package for Social Sciences (SPSS software) version 10.5 and differences between individual groups were tested by Chi-square test. Among 238 samples, 127 (53.3%) samples were positive for Candida . The candidal prevalence in vegetarians (68.5%) was higher than non-vegetarians (40.7%). C. albicans was the most common species to be isolated in both vegetarians (35.1%) and non-vegetarians (39.2%). Candida glabrata and Candida tropicalis showed a higher prevalence in vegetarians (30.5% and 10.1%, respectively) in comparison to non-vegetarians (8.4% and 2.3%, respectively). Candida krusei was isolated only from vegetarians (4.6%). Results indicate that diet plays a major role in oral candidal prevalence and species specificity which in turn may predispose the vegetarians toward these pathogenic organisms.

Comparison of Sociodemographic and Nutritional Characteristics between Self-Reported Vegetarians, Vegans, and Meat-Eaters from the NutriNet-Santé Study

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Baudry, Julia; Méjean, Caroline; Péneau, Sandrine; Hercberg, Serge

2017-01-01

Background: There is a growing trend for vegetarian and vegan diets in many Western countries. Epidemiological evidence suggesting that such diets may help in maintaining good health is rising. However, dietary and sociodemographic characteristics of vegetarians and vegans are not well known. The aim of this cross-sectional study was to describe sociodemographic and nutritional characteristics of self-reported, adult vegetarians and vegans, compared to meat-eaters, from the French NutriNet-Santé study. Methods: Participants were asked if they were following a specific diet. They were then classified into three self-reported diet groups: 90,664 meat-eaters, 2370 vegetarians, and 789 vegans. Dietary data were collected using three repeated 24-h dietary records. Multivariable polytomic logistic regression models were perfomed to assess the association between the sociodemographic characteristics and type of diet. The prevalence of nutrient intake inadequacy was estimated, by sex and age for micronutrients, as well as by type of self-reported diet. Results: Compared with meat-eaters, vegetarians were more likely to have a higher educational level, whereas vegans had a lower education level. Compared with meat-eaters, vegetarians were more likely to be women, younger individuals, and to be self-employed or never employed rather than managerial staff. Vegetarians and vegans substituted animal protein-dense products with a higher consumption of plant protein-dense products (e.g., soy-based products or legumes). Vegetarians had the most balanced diets in terms of macronutrients, but also had a better adherence to French dietary guidelines. Vegetarians exhibited a lower estimated prevalence of inadequacies for micronutrients such as antioxidant vitamins (e.g., for vitamin E, 28.9% for vegetarian women vegans exhibited a higher estimated prevalence of inadequacies for some nutrients, in particular vitamin B12 (69.9% in men and 83.4% in women vegans may meet nutritional

Comparison of Sociodemographic and Nutritional Characteristics between Self-Reported Vegetarians, Vegans, and Meat-Eaters from the NutriNet-Santé Study.

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Allès, Benjamin; Baudry, Julia; Méjean, Caroline; Touvier, Mathilde; Péneau, Sandrine; Hercberg, Serge; Kesse-Guyot, Emmanuelle

2017-09-15

There is a growing trend for vegetarian and vegan diets in many Western countries. Epidemiological evidence suggesting that such diets may help in maintaining good health is rising. However, dietary and sociodemographic characteristics of vegetarians and vegans are not well known. The aim of this cross-sectional study was to describe sociodemographic and nutritional characteristics of self-reported, adult vegetarians and vegans, compared to meat-eaters, from the French NutriNet-Santé study. Participants were asked if they were following a specific diet. They were then classified into three self-reported diet groups: 90,664 meat-eaters, 2370 vegetarians, and 789 vegans. Dietary data were collected using three repeated 24-h dietary records. Multivariable polytomic logistic regression models were perfomed to assess the association between the sociodemographic characteristics and type of diet. The prevalence of nutrient intake inadequacy was estimated, by sex and age for micronutrients, as well as by type of self-reported diet. Compared with meat-eaters, vegetarians were more likely to have a higher educational level, whereas vegans had a lower education level. Compared with meat-eaters, vegetarians were more likely to be women, younger individuals, and to be self-employed or never employed rather than managerial staff. Vegetarians and vegans substituted animal protein-dense products with a higher consumption of plant protein-dense products (e.g., soy-based products or legumes). Vegetarians had the most balanced diets in terms of macronutrients, but also had a better adherence to French dietary guidelines. Vegetarians exhibited a lower estimated prevalence of inadequacies for micronutrients such as antioxidant vitamins (e.g., for vitamin E, 28.9% for vegetarian women vegans exhibited a higher estimated prevalence of inadequacies for some nutrients, in particular vitamin B12 (69.9% in men and 83.4% in women vegans may meet nutritional recommendations.

Vegetarian Eco-feminist Consciousness in Carol Ann Duffy’s Poetry

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Jie Zhou

2015-07-01

Full Text Available This paper discusses vegetarian eco-feminist consciousness in Carol Ann Duffy’s poetry by close analysis of two poems, namely “The Dolphins” and “A Healthy Diet” from her poem collection Standing Female Nude. The former is a dramatic monologue of a dolphin, which is exploited by people, and the latter is a dramatic monologue of an omnipotent observer in a restaurant. Both poems criticized the species-ism, and together, they showed the poet’s vegetarian eco-feminist consciousness. A close reading of the two poems from the eco-feminist perspective helps the reader understand why Carol Ann Duffy is honored as the first woman poet laureate in British history, and better understand vegetarian eco-feminism and its influence in British society. Keywords: eco-feminism; consciousness, species-ism, vegetarian, animal, diet

Serum homocysteine level in vegetarians in District Tharparker, Sindh

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Kapoor, Aneel; Zuberi, Nudrat Anwar; Rathore, M. Imran; Baig, Mukhtiar

2015-01-01

Objectives: The aim of present study was to investigate serum homocysteine levels in apparently healthy vegetarians and ominvores in Mithi, district Tharparker, Sindh, Pakistan. Methods: This study was conducted in the Department of Biochemistry, Basic Medical Sciences Institute (BMSI), Jinnah Postgraduate Medical Center (JPMC), Karachi and blood samples were collected from Mithi, district Tharparker, Sindh, Pakistan, in 2012. One hundred vegetarian and one hundred omnivores (age ranging from 20-40 years) were enrolled for this study. Serum homocysteine levels were measured by the chemiluminescence enzyme immunoassay method. Results: Serum homocysteine (Hcy) level was considerably higher (p15µmol/L compared to omnivores 6%, (p15µmol/L serum Hcy level in vegetarian group and 6.9% male and 3.5% females had >15µmol/L serum Hcy level in omnivores group, but the difference was not significant in any group. Conclusion: Vegetarians are more prone to develop hyperhomocysteinemia, so they are at high risk to develop cardiovascular disease. PMID:25878628

Digging a Vegetarian Diet: Plant-Based Eating Can Reap Rewards

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... Strict vegetarians may even forego honey made by bees. But vegetarians also tend to miss out on ... that account for other factors. One of the world’s largest studies of plant-based diets is now ...

Dietary greenhouse gas emissions of meat-eaters, fish-eaters, vegetarians and vegans in the UK.

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Scarborough, Peter; Appleby, Paul N; Mizdrak, Anja; Briggs, Adam D M; Travis, Ruth C; Bradbury, Kathryn E; Key, Timothy J

The production of animal-based foods is associated with higher greenhouse gas (GHG) emissions than plant-based foods. The objective of this study was to estimate the difference in dietary GHG emissions between self-selected meat-eaters, fish-eaters, vegetarians and vegans in the UK. Subjects were participants in the EPIC-Oxford cohort study. The diets of 2,041 vegans, 15,751 vegetarians, 8,123 fish-eaters and 29,589 meat-eaters aged 20-79 were assessed using a validated food frequency questionnaire. Comparable GHG emissions parameters were developed for the underlying food codes using a dataset of GHG emissions for 94 food commodities in the UK, with a weighting for the global warming potential of each component gas. The average GHG emissions associated with a standard 2,000 kcal diet were estimated for all subjects. ANOVA was used to estimate average dietary GHG emissions by diet group adjusted for sex and age. The age-and-sex-adjusted mean (95 % confidence interval) GHG emissions in kilograms of carbon dioxide equivalents per day (kgCO 2 e/day) were 7.19 (7.16, 7.22) for high meat-eaters ( > = 100 g/d), 5.63 (5.61, 5.65) for medium meat-eaters (50-99 g/d), 4.67 (4.65, 4.70) for low meat-eaters ( vegans. In conclusion, dietary GHG emissions in self-selected meat-eaters are approximately twice as high as those in vegans. It is likely that reductions in meat consumption would lead to reductions in dietary GHG emissions.

Obesity, diabetes, hypertension, and vegetarian status among Seventh-Day Adventists in Barbados: preliminary results.

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Brathwaite, Noel; Fraser, Henry S; Modeste, Naomi; Broome, Hedy; King, Rosaline

2003-01-01

A population-based sample of Seventh-Day Adventists was studied to determine the relationship between vegetarian status, body mass index (BMI), obesity, diabetes mellitus (DM), and hypertension, in order to gain a better understanding of factors influencing chronic diseases in Barbados. A systematic sampling from a random start technique was used to select participants for the study. A standard questionnaire was used to collect data on demographic and lifestyle characteristics, to record anthropometrics and blood pressure measurements, and to ascertain the hypertension and diabetes status of participants. The sample population consisted of 407 Barbadian Seventh-Day Adventists (SDAs), who ranged in age from 25 to 74 years. One hundred fifty-three (37.6%) participants were male, and 254 (62.4%) were female, and 43.5% were vegetarians. The prevalence rates of diabetes and hypertension were lower among long-term vegetarians, compared to non-vegetarians, and long-term vegetarians were, on average, leaner than non-vegetarians within the same cohort. A significant association was observed between a vegetarian diet and obesity (vegetarian by definition P=.04, self-reported vegetarian P=.009) in this population. Other components of the study population lifestyle should be further analyzed to determine the roles they may plan in lessening the prevalence rates of obesity, diabetes, and hypertension.

Fibromyalgia syndrome improved using a mostly raw vegetarian diet: An observational study

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Speight Neal

2001-09-01

Full Text Available Abstract Background Fibromyalgia engulfs patients in a downward, reinforcing cycle of unrestorative sleep, chronic pain, fatigue, inactivity, and depression. In this study we tested whether a mostly raw vegetarian diet would significantly improve fibromyalgia symptoms. Methods Thirty people participated in a dietary intervention using a mostly raw, pure vegetarian diet. The diet consisted of raw fruits, salads, carrot juice, tubers, grain products, nuts, seeds, and a dehydrated barley grass juice product. Outcomes measured were dietary intake, the fibromyalgia impact questionnaire (FIQ, SF-36 health survey, a quality of life survey (QOLS, and physical performance measurements. Results Twenty-six subjects returned dietary surveys at 2 months; 20 subjects returned surveys at the beginning, end, and at either 2 or 4 months of intervention; 3 subjects were lost to follow-up. The mean FIQ score (n = 20 was reduced 46% from 51 to 28. Seven of the 8 SF-36 subscales, bodily pain being the exception, showed significant improvement (n = 20, all P for trend Conclusion This dietary intervention shows that many fibromyalgia subjects can be helped by a mostly raw vegetarian diet.

The need for the vegetarian crew for long-term LSS

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Gorgolewski, S.

The long-term space missions pose very stringent demands on the high degree of closure levels. One obvious requirements is to assure the human crew a steady state self-supporting and self-regenerating LSS environment. The strictly vegetarian crew is the primary requirement to minimize the cost and weight of the spacecraft. This ensures the minimal matter circulation problems, because we can also use for food as many as possible fuly edible plants with nex to none, non digestable plant tissues. One important task is to select a range of plants which should satisfy the nutritional needs of the crew for a long-term, in the range of several years. Preliminary fitotron experiments with lettuce, demonstrated that one can achieve this goal, with a plant which is wholy edible even with the roots. This has been achieved with the use of several teens times stronger electrical field, than the 130 V/m fair weather global atmospheric electrical field. More experiments are in progress for the extension of the list of such vegetarian food. The selection of suitable plants which meet these highly demanding selection criteria, has to be done and can be done in ground based experiments. Plants ensure one important requirements of a closed loop CO2 and O2 circulation with the vegetarian crew in the loop. Extensive research programs are needed for this purpose using large ground based instalations like the Biosphere 2. The success of the use of electrical fields as replacement of gravitational field in the fitotron which proved the dominating role over gravity, of several kV/m electical field intensities. It also proves the feasibility of improving the crop productivity in ground based greenhouses, provided that we do restore inside the missing in "normal" designs our global electrical field. The fair weather electrical field (not to mention the enhanced field) is the missing vital environmental factor which has been systematically "overlooked" in practically all greenhouses. It is

Absence, Deviance and Unattainable Ideals--Discourses on Vegetarianism in the Swedish School Subject Home and Consumer Studies

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Bohm, Ingela; Lindblom, Cecilia; Åbacka, Gun; Bengs, Carita; Hörnell, Agneta

2016-01-01

Objective: This study aimed to describe Discourses on vegetarian food in the Swedish school subject Home and Consumer Studies. Design: The study involved the observation of naturally occurring classroom talk, with audio recording and in some cases video-taping. Setting: The study was conducted during Home and Consumer Studies lessons in five…

Comparison of Sociodemographic and Nutritional Characteristics between Self-Reported Vegetarians, Vegans, and Meat-Eaters from the NutriNet-Santé Study

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Benjamin Allès

2017-09-01

Full Text Available Background: There is a growing trend for vegetarian and vegan diets in many Western countries. Epidemiological evidence suggesting that such diets may help in maintaining good health is rising. However, dietary and sociodemographic characteristics of vegetarians and vegans are not well known. The aim of this cross-sectional study was to describe sociodemographic and nutritional characteristics of self-reported, adult vegetarians and vegans, compared to meat-eaters, from the French NutriNet-Santé study. Methods: Participants were asked if they were following a specific diet. They were then classified into three self-reported diet groups: 90,664 meat-eaters, 2370 vegetarians, and 789 vegans. Dietary data were collected using three repeated 24-h dietary records. Multivariable polytomic logistic regression models were perfomed to assess the association between the sociodemographic characteristics and type of diet. The prevalence of nutrient intake inadequacy was estimated, by sex and age for micronutrients, as well as by type of self-reported diet. Results: Compared with meat-eaters, vegetarians were more likely to have a higher educational level, whereas vegans had a lower education level. Compared with meat-eaters, vegetarians were more likely to be women, younger individuals, and to be self-employed or never employed rather than managerial staff. Vegetarians and vegans substituted animal protein-dense products with a higher consumption of plant protein-dense products (e.g., soy-based products or legumes. Vegetarians had the most balanced diets in terms of macronutrients, but also had a better adherence to French dietary guidelines. Vegetarians exhibited a lower estimated prevalence of inadequacies for micronutrients such as antioxidant vitamins (e.g., for vitamin E, 28.9% for vegetarian women <55 years of age vs. 41.6% in meat-eaters while vegans exhibited a higher estimated prevalence of inadequacies for some nutrients, in particular vitamin B

Nutritional Supplementation with Chlorella pyrenoidosa Lowers Serum Methylmalonic Acid in Vegans and Vegetarians with a Suspected Vitamin B₁₂ Deficiency.

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Merchant, Randall Edward; Phillips, Todd W; Udani, Jay

2015-12-01

Since vitamin B12 occurs in substantial amounts only in foods derived from animals, vegetarians and particularly vegans are at risk of developing deficiencies of this essential vitamin. The chlorella used for this study is a commercially available whole-food supplement, which is believed to contain the physiologically active form of the vitamin. This exploratory open-label study was performed to determine if adding 9 g of Chlorella pyrenoidosa daily could help mitigate a vitamin B12 deficiency in vegetarians and vegans. Seventeen vegan or vegetarian adults (26-57 years of age) with a known vitamin B12 deficiency, as evidenced by a baseline serum methylmalonic acid (MMA) level above 270 nmol/L at screening, but who otherwise appeared healthy were enrolled in the study. Each participant added 9 g of C. pyrenoidosa to their daily diet for 60 ± 5 days and their serum MMA, vitamin B12, homocysteine (Hcy) levels as well as mean corpuscular volume (MCV), hemoglobin (Hgb), and hematocrit (Hct) were measured at 30 and 60 days from baseline. After 30 and 60 days, the serum MMA level fell significantly (P < .05) by an average ∼34%. Fifteen of the 17 (88%) subjects showed at least a 10% drop in MMA. At the same time, Hcy trended downward and serum vitamin B12 trended upward, while MCV, Hgb, and Hct appeared unchanged. The results of this work suggest that the vitamin B12 in chlorella is bioavailable and such dietary supplementation is a natural way for vegetarians and vegans to get the vitamin B12 they need.

Vegetarian diet in Guenon and Mangabey monkeys of Moukalaba ...

African Journals Online (AJOL)

To order to know any differences and similarities between Mangabeys and Guenons study of their vegetarian diet was conducted for 10 months between 2013 and 2014 in Moukalaba-Doudou National Park, Gabon. By using the direct observation method, we identified 84 plant species integral to the vegetarian diet of these ...

THE ACCEPTANCE OF SUSTAINABLE FOOD CONCEPT: A QUALITATIVE EXPLORATION IN STENDEN UNIVERSITY HOTEL, THE NETHERLANDS

OpenAIRE

Sia Tjun Han; Wahyuniwati Wahyudi

2017-01-01

As customers concern more about the environment, sustainable food demands, which are locally produced, organic, seasonal, and vegetarian or semi-vegetarian, are increasing. Besides, Theory of Planned Behavior (TPB) explains that behavior is guided by intentions with the factors of attitude, subjective norm, and perceived behavioral control to predict food choices; food purchasing habits and intake; and attitudes and preferences. Therefore, the research purpose is to examine customers’ accepta...

Health effects of vegan diets.

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Craig, Winston J

2009-05-01

Recently, vegetarian diets have experienced an increase in popularity. A vegetarian diet is associated with many health benefits because of its higher content of fiber, folic acid, vitamins C and E, potassium, magnesium, and many phytochemicals and a fat content that is more unsaturated. Compared with other vegetarian diets, vegan diets tend to contain less saturated fat and cholesterol and more dietary fiber. Vegans tend to be thinner, have lower serum cholesterol, and lower blood pressure, reducing their risk of heart disease. However, eliminating all animal products from the diet increases the risk of certain nutritional deficiencies. Micronutrients of special concern for the vegan include vitamins B-12 and D, calcium, and long-chain n-3 (omega-3) fatty acids. Unless vegans regularly consume foods that are fortified with these nutrients, appropriate supplements should be consumed. In some cases, iron and zinc status of vegans may also be of concern because of the limited bioavailability of these minerals.

Iodine status and thyroid function of Boston-area vegetarians and vegans.

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Leung, Angela M; Lamar, Andrew; He, Xuemei; Braverman, Lewis E; Pearce, Elizabeth N

2011-08-01

Adequate dietary iodine is required for normal thyroid function. The iodine status and thyroid function of U.S. vegetarians and vegans have not been previously studied. Environmental perchlorate and thiocyanate (inhibitors of thyroid iodine uptake) exposures may adversely affect thyroid function. The objective of the study was to assess the iodine status and thyroid function of U.S. vegetarians (consume plant based products, eggs, milk; abstain from meat, poultry, fish, shellfish) and vegans (avoid all animal products) and whether these may be affected by environmental perchlorate and thiocyanate exposures. This was a cross-sectional assessment of urinary iodine, perchlorate, and thiocyanate concentrations and serum thyroid function in Boston-area vegetarians and vegans. One hundred forty-one subjects (78 vegetarians, 63 vegans) were recruited; one vegan was excluded. Median urinary iodine concentration of vegans (78.5 μg/liter; range 6.8-964.7 μg/liter) was lower than vegetarians (147.0 μg/liter; range 9.3-778.6 μg/liter) (P vegans (630 μg/liter; range 108-3085 μg/liter) was higher than vegetarians (341 μg/liter; range 31-1963 μg/liter) (P vegans may be at risk for low iodine intake, and vegan women of child-bearing age should supplement with 150 μg iodine daily. Environmental perchlorate and thiocyanate exposures are not associated with thyroid dysfunction in these groups.

High Vegetable Fats Intake Is Associated with High Resting Energy Expenditure in Vegetarians

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Tiziana Montalcini

2015-07-01

Full Text Available It has been demonstrated that a vegetarian diet may be effective in reducing body weight, however, the underlying mechanisms are not entirely clear. We investigated whether there is a difference in resting energy expenditure between 26 vegetarians and 26 non-vegetarians and the correlation between some nutritional factors and inflammatory markers with resting energy expenditure. In this cross-sectional study, vegetarians and non-vegetarians were matched by age, body mass index and gender. All underwent instrumental examinations to assess the difference in body composition, nutrient intake and resting energy expenditure. Biochemical analyses and 12 different cytokines and growth factors were measured as an index of inflammatory state. A higher resting energy expenditure was found in vegetarians than in non-vegetarians (p = 0.008. Furthermore, a higher energy from diet, fibre, vegetable fats intake and interleukin-β (IL-1β was found between the groups. In the univariate and multivariable analysis, resting energy expenditure was associated with vegetarian diet, free-fat mass and vegetable fats (p < 0.001; Slope in statistic (B = 4.8; β = 0.42. After adjustment for cytokines, log10 interleukin-10 (IL-10 still correlated with resting energy expenditure (p = 0.02. Resting energy expenditure was positively correlated with a specific component of the vegetarian’s diet, i.e., vegetable fats. Furthermore, we showed that IL-10 was positively associated with resting energy expenditure in this population.

Coaching the Vegetarian Athlete

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Mandali, Swarna L.

2011-01-01

Good nutrition is important for optimal athletic performance. Adolescent athletes often depend on their coaches for nutritional information on weight management, dietary supplements, and dietary practices. Some dietary practices, such as vegetarianism, have the potential to be harmful to the adolescent athlete if not followed with careful…

Perbedaan Kadar Kolesterol Ldl dan Hdl antara Wanita Vegetarian Tipe Vegan dan Non-vegan

OpenAIRE

Edyanto, Ermia; Puruhita, Niken

2012-01-01

Background: Studies which investigated different risk for cardiovascular disease in vegetarian reported that each vegetarian diet type had different lipid serum level. Elevated LDL cholesterol level and reduced HDL cholesterol level are independent risk factors for coronary heart disease. This study was aimed to compare levels on LDL and HDL cholesterol between vegetarian vegan and non-vegan.Methods: Two groups of vegetarian women, 23 people in each group of vegan and non-vegan, participated ...

NUTRITIONAL STATUS OF SUBJECTS WITH DOMINANT PLANT FOOD CONSUMPTION

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Viera Pauková

2011-07-01

Full Text Available In three groups of apparently healthy subjects – vegetarians (plant food, dairy products, eggs, semi-vegetarians (as vegetarians with addition of white meat consumption and non-vegetarians (control group on traditional mixed diet were analyzed the dietary questionnaires of consumption frequency  and measured the values of lipid profile, insulin resistance, homocysteine with determinants (vitamins B6, B9, B12 and plasma antioxidative vitamins (C,E, beta-carotene. Vegetarians and semi-vegetarians consumed the significantly reduced amount of cholesterol, saturated fatty acids, methionine, lysine, vitamin B12 and on the other hand, they have the significantly higher daily intake of polyunsaturated fatty acids, linoleic acid, alpha-linolenic acid, fiber, plant proteins, arginine, glycine, serine, alanine, folic acid (vitamin B9, vitamin B6, vitamins C,E and beta-carotene. Alternative nutrition groups vs. non-vegetarians have the significantly reduced concentrations of total and LDL-cholesterol, triacylglycerols, insulin as well as values of atherogenic index and insulin resistance. The vegetarian (but not semi-vegetarian value of homocysteine is significantly increased as a consequence of the significantly reduced and low concentration of vitamin B12. Other two determinants of homocysteine degradation were significantly increased in serum of alternative nutrition groups. The both vegetarian groups have the significantly higher plasma concentrations of antioxidative vitamins and these values are in range of effective free radical disease reduction. The results  of favourable values of cardiovascular risk markers and antioxidants document a beneficial effect of vegetarian nutrition in prevention of degenerative age-related diseases. doi:10.5219/148

Short-Term Lacto-Ovo-Vegetarian Diet And Blood Rheology In ...

African Journals Online (AJOL)

Background: Previous epidemiological studies have found a decrease cardiovascular disease risk and reduced level of haemorheological parameters in adult vegetarians. It is not quite known if the duration of consumption of vegetarian diet affects the level of these parameters. Objective: To evaluate the effects of short term ...

Feeding holy bodies: A study on the social meanings of a vegetarian diet to Seventh-day Adventist church pioneers

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Ruben Sánchez

2016-06-01

Full Text Available Ten years ago National Geographic magazine reported that the Loma Linda Seventh-day Adventist population is one of the communities in the world that lives longer and with a higher quality of life thanks in part to the biological benefits of a vegetarian diet. Along with National Geographic, other media outlets have reported since then that the Adventist religious community considers a plant-based diet a very important factor for a healthy lifestyle. Adventists have been promoting this type of diet worldwide for more than 150 years. This article is an attempt to understand from a social-scientific perspective the origin of the importance they lend to diet and see whether this helps explain why approximately 150 years after the founding of the church, diet remains crucial for Adventists around the world. The conclusion proposed is that Adventists understood the adoption of a plant-based diet as a special divine instruction in order to nourish their new identity as a special people differentiated from the rest of society. This was possible through a desecularisation of diet that placed food in the moral category of the Adventist belief system. Keywords: Seventh-day Adventist Church; vegetarian diet; religion; health; desecularisation; identity

Taiwanese vegetarians and omnivores: dietary composition, prevalence of diabetes and IFG.

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Tina H T Chiu

Full Text Available INTRODUCTION: Vegetarian diets have been shown to improve glucose metabolism and reduce risk for diabetes in Westerners but whether Chinese vegetarian diets have the same benefits is unknown. METHODS: We evaluated the association between diet and diabetes/impaired fasting glucose (IFG among 4384 Taiwanese Buddhist volunteers and identified diabetes/IFG cases from a comprehensive review of medical history and fasting plasma glucose. RESULTS: Vegetarians had higher intakes of carbohydrates, fiber, calcium, magnesium, total and non-heme iron, folate, vitamin A, and lower intakes of saturated fat, cholesterol, and vitamin B12. Besides avoiding meat and fish, vegetarians had higher intakes of soy products, vegetables, whole grains, but similar intakes of dairy and fruits, compared with omnivores. The crude prevalence of diabetes in vegetarians versus omnivores is 0.6% versus 2.3% in pre-menopausal women, 2.8% versus 10% in menopausal women, and 4.3% versus 8.1% in men. Polytomous logistic regression adjusting for age, body mass index, family history of diabetes, education, leisure time physical activity, smoking and alcohol, showed that this vegetarian diet was negatively associated with diabetes and IFG in men (OR for diabetes: 0.49, 95% CI: 0.28-0.89; OR for IFG: 0.66, 95% CI: 0.46-0.95; in pre-menopausal women (OR for diabetes: 0.26, 95% CI: 0.06-1.21; OR for IFG: 0.60, 95% CI: 0.35-1.04; and in menopausal women (OR for diabetes: 0.25, 95% CI: 0.15-0.42; OR for IFG: 0.73, 95% CI: 0.56-0.95. CONCLUSION: We found a strong protective association between Taiwanese vegetarian diet and diabetes/IFG, after controlling for various potential confounders and risk factors.

Health and dietary traits of organic food consumers: results from the NutriNet-Santé study.

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Baudry, Julia; Méjean, Caroline; Péneau, Sandrine; Galan, Pilar; Hercberg, Serge; Lairon, Denis; Kesse-Guyot, Emmanuelle

2015-12-28

The dietary and health traits of organic food (OF) consumers have not been comprehensively described. The aim of this study was to identify factors associated with OF consumption. Data were collected from 54 283 participants from the NutriNet-Santé cohort using self-administered web-based questionnaires. Occasional organic food consumers and regular organic food consumers (ROFC) were compared with non-organic food consumers (NOFC) using logistical regression providing an OR and 95 % CI. Adherence to the French food-based guidelines and interactions between nutritional knowledge and OF consumption in adherence to dietary guidelines were investigated. Medical history was also assessed in relation to OF consumption. Compared with NOFC, ROFC were more likely to be vegetarian (OR 9·93; 95 % CI 7·42, 13·29 in women; OR 13·07; CI 7·00, 24·41 in men) and were less likely to be aware of nutritional guidelines regarding meat consumption (OR 0·37; CI 0·34, 0·40 in women; OR 0·41; CI 0·36, 0·47 in men). Compared with NOFC, ROFC had a lower risk of type II diabetes, hypertension and CVD; however, this effect was only significant for men. In contrast, organic consumers were more likely to report food allergies. Consuming OF appeared to affect the relationship between nutritional knowledge and adequate intake of meat/poultry/seafood/eggs and starchy food among both sexes. Our study provides new insights into the diet- and health-related behaviours of OF consumers in a large sample of participants residing in France. This should be taken into account in future studies investigating relationships between health and OF consumption.

Can Vegetarian Diet Reverse Diabetes?

OpenAIRE

KOMENAN, Alexis

2016-01-01

Diabetes is a metabolic disease that continues to grow. However, the incurable nature of the disease is questioned within the scientific community. The author examines the work of two experts concerning the cure of diabetes by a vegetarian diet.

Vegetarian-style dietary pattern during adolescence has long-term positive impact on bone from adolescence to young adulthood: a longitudinal study.

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Movassagh, Elham Z; Baxter-Jones, Adam D G; Kontulainen, Saija; Whiting, Susan; Szafron, Michael; Vatanparast, Hassan

2018-02-28

The amount of bone accrued during adolescence is an important determinant of later osteoporosis risk. Little is known about the influence of dietary patterns (DPs) on the bone during adolescence and their potential long-term implications into adulthood. We examined the role of adolescent DPs on adolescent and young adult bone and change in DPs from adolescence to young adulthood. We recruited participants from the Saskatchewan Pediatric Bone Mineral Accrual Study (1991-2011). Data from 125 participants (53 females) for adolescent analysis (age 12.7 ± 2 years) and 115 participants (51 females) for adult analysis (age 28.2 ± 3 years) were included. Bone mineral content (BMC) and areal bone mineral density (aBMD) of total body (TB), femoral neck (FN) and lumbar spine (LS) were measured using dual-energy X-ray absorptiometry. Adolescent dietary intake data from multiple 24-h recalls were summarized into 25 food group intakes and were used in the principal component analysis to derive DPs during adolescence. Associations between adolescent DPs and adolescent or adult BMC/BMD were analyzed using multiple linear regression and multivariate analysis of covariance while adjusting for sex, age, the age of peak height velocity, height, weight, physical activity and total energy intake. Generalized estimating equations were used for tracking DPs. We derived five DPs including "Vegetarian-style", "Western-like", "High-fat, high-protein", "Mixed" and "Snack" DPs. The "Vegetarian-style" DP was a positive independent predictor of adolescent TBBMC, and adult TBBMC, TBaBMD (P adolescent TBaBMD and young adult TBBMC, TBaBMD, FNBMC and FNaBMD were 5%, 8.5%, 6%, 10.6% and 9% higher, respectively, in third quartile of "Vegetarian-style" DP compared to first quartile (P adolescence to adulthood. There were an upward trend in adherence to "Vegetarian-style" DP and an downward trend in adherence to "High-fat, high-protein" DP from adolescence to young adulthood (P�

Serum homocysteine, folate, vitamin B12 and total antioxidant status in vegetarian children.

Science.gov (United States)

Ambroszkiewicz, J; Klemarczyk, W; Chełchowska, M; Gajewska, J; Laskowska-Klita, T

2006-01-01

The results of several studies point to the positive role of vegetarian diets in reducing the risk of diabetes, some cancers and cardiovascular diseases. However, exclusion of animal products in vegetarian diets may affect the cobalamin status and cause an elevation of the plasma homocysteine level. The aim of this study was to assess the effect of vegetarian diets on serum concentrations of homocysteine, folate, vitamin B12 and total antioxidant status (TAS) in children. The study included 32 vegetarians (including 5 vegans), age 2-10 years. Dietary constituents were analyzed using a local nutritional programme. Serum homocysteine, folate and vitamin B12 were determined with fluorescence and chemiluminescence immunoassays. The concentration of TAS was measured by a colorimetric method. Average daily energy intake and the percentage of energy from protein, fat and carbohydrates in the diets of the studied children were just above or similar to the recommended amounts. It could be shown that vegetarian diets contain high concentrations of folate. In vegan diets it even exceeds the recommended dietary allowance. Mean daily intake of vitamin B12 in the studied diets was adequate but in vegans was below the recommended range. The serum concentrations of homocysteine, folate, vitamin B12 and TAS in vegetarian children remained within the physiological range. The presented data indicate that vegetarian children, contrary to adults, have enough vitamin B12 in their diet (excluding vegans) and normal serum concentrations of homocysteine, folate and vitamin B12. Therefore, in order to prevent deficiencies in the future, close monitoring of vegetarian children (especially on a vegan diet) is important to make sure that they receive adequate quantities of nutrients needed for healthy growth.

Association between history of tuberculosis and vegetarianism from a nationally representative survey in India

NARCIS (Netherlands)

P. Arora (Paul); P. Jha (Prabhat); N.J.D. Nagelkerke (Nico)

2011-01-01

textabstractA vegetarian diet has been implicated as a risk factor for tuberculosis (TB) among South Asians in the United Kingdom. To explore whether this is also the case in India, we analysed data from the nationally representative National Family Health Survey-3 (2006) which collected information

Beyond Meatless, the Health Effects of Vegan Diets: Findings from the Adventist Cohorts

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Lap Tai Le

2014-05-01

Full Text Available Vegetarians, those who avoid meat, and vegans, additionally avoiding dairy and eggs, represent 5% and 2%, respectively, of the US population. The aim of this review is to assess the effects of vegetarian diets, particularly strict vegetarian diets (i.e., vegans on health and disease outcomes. We summarized available evidence from three prospective cohorts of Adventists in North America: Adventist Mortality Study, Adventist Health Study, and Adventist Health Study-2. Non-vegetarian diets were compared to vegetarian dietary patterns (i.e., vegan and lacto-ovo-vegetarian on selected health outcomes. Vegetarian diets confer protection against cardiovascular diseases, cardiometabolic risk factors, some cancers and total mortality. Compared to lacto-ovo-vegetarian diets, vegan diets seem to offer additional protection for obesity, hypertension, type-2 diabetes, and cardiovascular mortality. Males experience greater health benefits than females. Limited prospective data is available on vegetarian diets and body weight change. Large randomized intervention trials on the effects of vegetarian diet patterns on neurological and cognitive functions, obesity, diabetes, and other cardiovascular outcomes are warranted to make meaningful recommendations.

Beyond meatless, the health effects of vegan diets: findings from the Adventist cohorts.

Science.gov (United States)

Le, Lap Tai; Sabaté, Joan

2014-05-27

Vegetarians, those who avoid meat, and vegans, additionally avoiding dairy and eggs, represent 5% and 2%, respectively, of the US population. The aim of this review is to assess the effects of vegetarian diets, particularly strict vegetarian diets (i.e., vegans) on health and disease outcomes. We summarized available evidence from three prospective cohorts of Adventists in North America: Adventist Mortality Study, Adventist Health Study, and Adventist Health Study-2. Non-vegetarian diets were compared to vegetarian dietary patterns (i.e., vegan and lacto-ovo-vegetarian) on selected health outcomes. Vegetarian diets confer protection against cardiovascular diseases, cardiometabolic risk factors, some cancers and total mortality. Compared to lacto-ovo-vegetarian diets, vegan diets seem to offer additional protection for obesity, hypertension, type-2 diabetes, and cardiovascular mortality. Males experience greater health benefits than females. Limited prospective data is available on vegetarian diets and body weight change. Large randomized intervention trials on the effects of vegetarian diet patterns on neurological and cognitive functions, obesity, diabetes, and other cardiovascular outcomes are warranted to make meaningful recommendations.

Nutritional assessment in vegetarians and vegans: questions clinicians should ask.

Science.gov (United States)

Plotnikoff, Gregory A

2012-12-01

Not all who adhere to vegetarian, vegan or other special diets have nutritionally sound eating habits. The clinical consequences of an insufficiently mindful vegetarian or vegan diet include many common symptoms such as anxiety, brain fog, depression, fatigue, insomnia, neuropathies and other neurologic dysfunction. Patients with such symptoms who report having a vegetarian or vegan diet, or a diet that severely restricts meat consumption, require a slightly expanded differential diagnosis. The challenge is to identify which patients require closer attention. This article lists questions to use to quickly assess for potential dietary drivers of clinical symptoms. In many cases, simple nutritional interventions, through diet and/or supplementation, can resolve or minimize problematic symptoms.

Reported attitudes and beliefs toward soy food consumption of soy consumers versus nonconsumers in natural foods or mainstream grocery stores.

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Schyver, Tamara; Smith, Chery

2005-01-01

To examine the attitudes and beliefs of soy foods consumers (SCs) versus nonconsumers (NCs). Seven focus groups were conducted. Mainstream or natural foods grocery stores. Fifty-three participants, ages 18 to 91 years. Focus groups included discussions on lifestyle practices, beliefs about soy, conversion to soy consumption, and suggestions on how to increase soy consumption. Common themes were identified, coded, and compared using NVivo computer software. Barriers to soy consumption included soy's image, a lack of familiarity with how to prepare soy foods, and a perception that soy foods were an inadequate flavor substitute for animal-based products. SCs' conversion to regular consumption was initiated by food intolerances, an increased interest in health, or an adoption of a vegetarian or natural foods lifestyle and was sustained because they enjoyed the flavor. Many participants did not know why soy was considered healthful, whereas others identified it as "heart healthy," a source of protein, and good for women's health. Some SCs had become concerned regarding the controversy surrounding breast cancer and soy consumption. Improving soy's image and educating consumers on its preparation could increase soy consumption.

Temporality in British young women's magazines: food, cooking and weight loss.

Science.gov (United States)

Spencer, Rosemary J; Russell, Jean M; Barker, Margo E

2014-10-01

The present study examines seasonal and temporal patterns in food-related content of two UK magazines for young women focusing on food types, cooking and weight loss. Content analysis of magazines from three time blocks between 1999 and 2011. Desk-based study. Ninety-seven magazines yielding 590 advertisements and 148 articles. Cluster analysis of type of food advertising produced three clusters of magazines, which reflected recognised food behaviours of young women: vegetarianism, convenience eating and weight control. The first cluster of magazines was associated with Christmas and Millennium time periods, with advertising of alcohol, coffee, cheese, vegetarian meat substitutes and weight-loss pills. Recipes were prominent in article content and tended to be for cakes/desserts, luxury meals and party food. The second cluster was associated with summer months and 2010 issues. There was little advertising for conventional foods in cluster 2, but strong representation of diet plans and foods for weight loss. Weight-loss messages in articles focused on short-term aesthetic goals, emphasising speedy weight loss without giving up nice foods or exercising. Cluster 3 magazines were associated with post-New Year and 2005 periods. Food advertising was for everyday foods and convenience products, with fewer weight-loss products than other clusters; conversely, article content had a greater prevalence of weight-loss messages. The cyclical nature of magazine content - indulgence and excess encouraged at Christmas, restraint recommended post-New Year and severe dieting advocated in the summer months - endorses yo-yo dieting behaviour and may not be conducive to public health.

Leonardo Da Vinci and stroke - vegetarian diet as a possible cause.

Science.gov (United States)

Oztürk, Serefnur; Altieri, Marta; Troisi, Pina

2010-01-01

Leonardo da Vinci (April 15, 1452 to May 2, 1519) was an Italian Renaissance architect, musician, anatomist, inventor, engineer, sculptor, geometer, and painter. It has been gleaned from the many available historical documents that da Vinci was a vegetarian who respected and loved animals, and that he suffered from right hemiparesis in the last 5 years of his life. A vegetarian diet has both positive and negative influences on the cerebrovascular system. In this report, a possible relation between a vegetarian diet and stroke is discussed from various perspectives as related to Leonardo da Vinci's stroke. Copyright (c) 2010 S. Karger AG, Basel.

Potential Role of Vegetarianism on Nutritional and Cardiovascular Status in Taiwanese Dialysis Patients: A Case-Control Study.

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Shih-Hsiang Ou

Full Text Available Cardiovascular disease remains the most common cause of death for patients on chronic dialysis. End stage renal disease patients undergoing dialysis imposed to reduce phosphorus intake, which likely contributes to development of vegetarian diet behaviors. Vegetarian diets are often lower in protein content, in contradiction to the recommendation that a high protein diet is followed by patients undergoing dialysis. The purpose of the study was to investigate the effects of a vegetarian diet on the nutritional and cardiovascular status of dialysis patients.A study of 21 vegetarian dialysis patients and 42 age- and sex-matched non-vegetarian dialysis patients selected as controls was conducted in the Kaohsiung Veterans General Hospital. Brachial-ankle pulse wave velocity and biochemistry data including total homocysteine levels, serum lipid profiles, high-sensitivity C-reactive protein, vitamin D levels, albumin, and normalized protein catabolic rate were measured.Compared with the non-vegetarian control group, vegetarian subjects had lower body weight, body mass index, serum phosphate, blood urea nitrogen, serum creatinine, vitamin D, uric acid, albumin, and normalized protein catabolic rate (p < 0.05. The vegetarian group showed higher brachial-ankle pulse wave velocity than the non-vegetarian group (1926.95 ± 456.45 and 1684.82 ± 309.55 cm/sec, respectively, p < 0.05. After adjustment for age, albumin, pre-dialysis systolic blood pressure, and duration of dialysis, vegetarian diet remained an independent risk factor for brachial-ankle pulse wave velocity.The present study revealed that patients on dialysis who follow vegetarian diets may experience subclinical protein malnutrition and vitamin D deficiency that could offset the beneficial cardiovascular effects of vegetarianism.

Role of Vegetarian Diet in preventing diabetes in population practicing sedentary lifestyle: A case study in Eastern region of India

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Ardhendu Bhusan Praharaj

2017-10-01

Full Text Available India in twenty-first century has seen a rapid transformation in dietary convention, with immoderate intake of calorie-rich food along with a sedentary lifestyle. The prevalence of type 2 diabetes (T2D is quite alarming and observed to be 1.6 to 2 times as high among non-vegetarians (NV compared to vegetarians. Dietary factors and physical activity are two major factors in T2D predisposition and disease management. Recent studies have shown that physical activity and vegetarian diets improve insulin sensitivity and glycemic control. The current investigation was carried out to observe the effect of diet in two Indian communities practicing sedentary lifestyle through a retrospective cross-sectional study. Depending on the lacto vegetarian diet (LV and non-vegetarian dietary patterns in individuals, the study population was divided into two groups. Two Indian communities namely Jain and Marwari as LV and Odia as NV those are residing in Bhubaneswar, Odisha were considered for this study. The survey was conducted from January 2015 to April 2015. A total of 403 participants (253 male and 150 female aged 30-80 years were enrolled in the study. Individuals undergoing medication for any known diseases, such as diabetes mellitus, rheumatoid arthritis, etc. including pregnant women or those with polycystic ovarian syndrome were also excluded from the study. Fasting blood samples were analyzed for blood sugar, glycated hemoglobin (HbA1C, and lipid profile. Body mass index (BMI and waist circumference (WC measurements were also recorded. The incidence of T2D was lower in lacto-vegetarian (1.7% than in NV group (5.3% despite similar lipid profiles and BMI/WC between these two groups. Fasting blood sugar (FBS was positively correlated with LDL and VLDL levels and negatively correlated with HDL, only in lacto-vegetarian group. The study ignited that although the sedentary lifestyle and fat-rich diet of the LV group had an effect on individual’s overall

The comparative study of the brain MR elastography between Chinese vegetarians and omnivores

International Nuclear Information System (INIS)

Liu Guangrui; Gao Peiyi; Lin Yan; Wang Xiaochun; Xue Jing; Sui Binbin; Ma Li; Wang Chen; Shen Mi

2009-01-01

Objective: To compare the shear stiffness of brain of parenchyma in Chinese vegetarians and omnivores by MR elastography examination. Methods: Twenty vegetarians and 20 omnivores were enrolled. They were matched with sex and age. Each vegetarian described himself or herself as a keeping vegetarian with more than 1 year of experience. Brain MRE examination was performed on each subject and the shear stiffness of brain parenchamy was measured by local frequency estimation (LFE) algorithm in four location(white matter and gray matter in frontal and parietal lobe). Randomized block ANOVA was used to analyze the shear stiffness of four locations. Meanwhile, the correlation between shear stiffness and age was analyzed. Independent sample t-test was used to compare the shear stiffness of two groups. The correlation between shear stiffness and vegetarian time was also analyzed. Results: The shear stiffness in four locations was (26.8±6.4),(12.7±2.8),(19.4±3.6),(10.5±2.8) kPa (1 kPa=7.5 mm Hg). There was significant difference among the four locations (F=174.48, P 0.05). The shear stiffness of frontal white matter was significantly lower in the vegetarians than in the omnivores [(23.7±6.4) and (29.9±4.8) kPa, t=3.45, P 0.3; (9.8±2.4) and (11.1±3.1) kPa; t=1.42, P>0.1]. There was no significant correlation between shear stiffness of brain parenchyma and vegetarian time (r=0.070, -0.003, -0.195,0.177, P>0.05). Conclusions: Compared with omnivore's, the shear stiffness of brain parenchyma was lower in vegetarians. The shear stiffness of brain parenchyma may be affected by the diet. (authors)

Serum Hepcidin and Soluble Transferrin Receptor in the Assessment of Iron Metabolism in Children on a Vegetarian Diet.

Science.gov (United States)

Ambroszkiewicz, Jadwiga; Klemarczyk, Witold; Mazur, Joanna; Gajewska, Joanna; Rowicka, Grażyna; Strucińska, Małgorzata; Chełchowska, Magdalena

2017-12-01

The aim of this study was to assess the effect of vegetarian diet on iron metabolism parameters paying special attention to serum hepcidin and soluble transferrin receptor (sTfR) concentrations in 43 prepubertal children (age range 4.5-9.0 years) on vegetarian and in 46 children on omnivorous diets. There were no significant differences according to age, weight, height, and body mass index (BMI) between vegetarian and omnivorous children. Vegetarians had similar intake of iron and vitamin B 12 and a significantly higher intake of vitamin C (p vegetarians. Hematologic parameters and serum iron concentrations were within the reference range in both groups of children. Serum transferrin levels were similar in all subjects; however, ferritin concentrations were significantly (p vegetarians than in omnivores. In children on a vegetarian diet, median hepcidin levels were lower (p vegetarians. We did not find significant associations with concentration of sTfR and selected biochemical, anthropometric, and dietary parameters in any of the studied groups of children. As hematologic parameters and iron concentrations in vegetarians and omnivores were comparable and ferritin level was lower in vegetarians, we suggest that inclusion of novel markers, in particular sTfR (not cofounded by inflammation) and hepcidin, can better detect subclinical iron deficiency in children following vegetarian diets.

Vegetarian Diets in the Prevention and Management of Diabetes and Its Complications

Science.gov (United States)

2017-01-01

IN BRIEF Epidemiological studies have found a lower prevalence of type 2 diabetes among vegetarians compared to nonvegetarians. This reduced risk is likely a function of improved weight status, higher intake of dietary fiber, and the absence of animal protein and heme iron in the diet. Interventional studies have shown that vegetarian diets, especially a vegan diet, are effective tools in glycemic control and that these diets control plasma glucose to a greater level than do control diets, including diets traditionally recommended for patients with diabetes (e.g., diets based on carbohydrate counting). Vegetarian diets are associated with improvement in secondary outcomes such as weight reduction, serum lipid profile, and blood pressure. Studies indicate that vegetarian diets can be universally used in type 2 diabetes prevention and as tools to improve blood glucose management. PMID:28588373

Animal ethics profiling of vegetarians, vegans and meat-eaters

DEFF Research Database (Denmark)

Lund, Thomas Bøker; McKeegan, Dorothy E. F.; Cribbin, Clare

2016-01-01

The aims of this study were to identify the animal ethical profile of vegetarians, vegans, and meat-eaters. Using questionnaire data collected in 2013 (n = 356), we measured propensity to subscribe to five different po- sitions within animal ethics based on a novel measure of animal ethical stance......), but predominantly the utilitarian position. Propensity to hold animal rights and re- lational views increased with the number of meat products not consumed by meat-eaters. Vegans and vegetarians revealed more consistent animal ethics viewpoints, especially the vegan group which had a very high propen- sity to hold...... an animal rights position. Vegetarians were also inclined to hold the animal rights position, but additionally had a tendency to draw on utilitarian reasoning. Subscription to animal rights views was a defining char- acteristic of vegans regardless of the number of years they had followed the diet, while...

Health foods and foods with health claims in Japan

International Nuclear Information System (INIS)

Ohama, Hirobumi; Ikeda, Hideko; Moriyama, Hiroyoshi

2006-01-01

The terms 'nutraceuticals' and 'dietary or food supplements' are not very popular in Japan as compared to most of other countries. However, the concept of 'functional foods', which benefits the structure and function of the human body, is known as a result of research studies initiated on the health benefits of foods in 1984. The Ministry of Education organized a national research and development project to evaluate the functionalities of various foods. Researchers from diverse scientific fields succeeded to define new functions of food, successfully incorporating the previously recognized functions of nutrition, sensory/satisfaction and physiological effects of ingredients in foods. Some of the food manufacturers and distributors unfortunately capitalized on such food functionalities to promote 'health foods' by claiming drug-like effects and violating laws. In 1991, the Ministry of Health and Welfare (MHW) now as the Ministry of Health, Labor and Welfare (MHLW) introduced a 'foods for specified health uses' (FOSHU) system, for the control of such exaggerated and misleading claims. The other reason for such enforcement is due to an increase in the population of elderly people and lifestyle-related diseases that include obesity, diabetes mellitus, high blood pressure, cerebro- and cardiovascular diseases and cancer. In 2001, a new regulatory system, 'foods with health claims' (FHC) with a 'foods with nutrient function claims' (FNFC) system and newly established FOSHU was introduced. In addition, MHLW has changed the existing FOSHU, FNFC and other systems in 2005. Such changes include the new subsystems of FOSHU such as (1) standardized FOSHU (2) qualified FOSHU and (3) disease risk reduction claims for FOSHU. In the present chapter, two guidelines that require good manufacturing practice (GMP) and self-investigative systems for ensuring the safety of raw materials used for products in the dosage forms such as capsules, tablets, etc. have been discussed. Furthermore

Do food blogs serve as a source of nutritionally balanced recipes? An analysis of 6 popular food blogs.

Science.gov (United States)

Schneider, Elizabeth P; McGovern, Emily E; Lynch, Colleen L; Brown, Lisa S

2013-01-01

To determine whether sampled food blogs provide nutritionally balanced recipes. Two entree recipes per season, per year (2010-2011) were selected from 6 highly ranked food blogs (n = 96). Food Processor Nutrition and Fitness software was used to analyze sodium, saturated fat, and energy content. Analysis was separated by protein type (vegetarian, poultry, red meat, and seafood). Recipes met energy recommendations but were excessive in saturated fat and sodium. Vegetarian and seafood recipes were significantly lower in risk nutrients compared with red meat and poultry recipes. Red meat recipes were not significantly different from poultry recipes for risk nutrients studied; poultry recipes were higher in sodium and energy compared with red meat recipes. The public should be aware of the nutritional limitations of popular food blogs; dietitians could assist in modifying blog recipes for individuals and partner with bloggers to improve the nutritional profile of recipes. Copyright © 2013 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.

Decompression sickness in a vegetarian diver: are vegetarian divers at risk? A case report

NARCIS (Netherlands)

van Hulst, Robert A.; van der Kamp, Wim

2010-01-01

We present a case of a diver who suffered decompression sickness (DCS), but who also was a strict vegetarian for more than 10 years. He presented with symptoms of tingling of both feet and left hand, weakness in both legs and sensory deficits for vibration and propriocepsis after two deep dives with

Perbedaan Kadar Kolesterol Total Dan Trigliserida Pada Wanita Vegetarian Tipe Vegan Dan Non-vegan

OpenAIRE

Pamungkas, Mira Rizky; Margawati, Ani

2013-01-01

Latar Belakang : Wanita vegetarian non-vegan berisiko memiliki kadar kolesterol total dan trigliserida yang tinggi dibandingkan dengan vegan. Hal tersebut berkaitan dengan vegetarian non-vegan masih mengkonsumsi produk hewani antara lain susu, telur dan produk olahannya. Selain itu, faktor usia, lama menjadi vegetarian, indeks massa tubuh (IMT), aktivitas fisik menjadi faktor yang tidak dapat diabaikan. Metode : Desain penelitian cross sectional dengan pendekatan kuantitatif kualitatif. Jum...

Retort process modelling for Indian traditional foods.

Science.gov (United States)

Gokhale, S V; Lele, S S

2014-11-01

Indian traditional staple and snack food is typically a heterogeneous recipe that incorporates varieties of vegetables, lentils and other ingredients. Modelling the retorting process of multilayer pouch packed Indian food was achieved using lumped-parameter approach. A unified model is proposed to estimate cold point temperature. Initial process conditions, retort temperature and % solid content were the significantly affecting independent variables. A model was developed using combination of vegetable solids and water, which was then validated using four traditional Indian vegetarian products: Pulav (steamed rice with vegetables), Sambar (south Indian style curry containing mixed vegetables and lentils), Gajar Halawa (carrot based sweet product) and Upama (wheat based snack product). The predicted and experimental values of temperature profile matched with ±10 % error which is a good match considering the food was a multi component system. Thus the model will be useful as a tool to reduce number of trials required to optimize retorting of various Indian traditional vegetarian foods.

Comparative analysis of bone mineral density and incidence of osteoporosis in vegetarians and omnivores

International Nuclear Information System (INIS)

Chen Qingfu; Yang Shuyu; Yan Bing; Liu Changqin; Shi Xiulin; Zhang Hujie; Yu Yaxin; Wang Liying; Li Xuejun

2010-01-01

Objective: To study the changes of bone mineral density and incidence of osteoporosis in vegetarians. Methods: Dual energy X-ray absorptiometry was used to measure the bone mineral densities of spine, neck of femur and greater trochanter in 62 vegetarians (vegetarian group) and 60 normal age-matched men(control group). Results: Compared with control group, the bone mineral densities(tms · cm -2 ) of spine, neck of femur and greater trochanter in vegetarians were evidently decreased (0.752 ± 0.075 vs 1.014 ± 0.096, 0.697 ± 0.071 vs 1.003 ± 0.111, 0.713 ± 0.083 vs 1.011 ± 0.097, P<0.001) and the incidences of osteoporosis and osteopenia were increased (40.3% υs 13.3%, 19.3% υs 5.0%, P<0.001). Conclusion: Vegetarians have lower bone mineral density and higher incidences of osteoporosis and osteopenia than omnivores. (authors)

Perbedaan Sindrom Metabolik Pada Wanita Vegetarian Tipe Vegan Dan Non Vegan

OpenAIRE

Setiyani, Diah Ari; Wirawanni, Yekti

2012-01-01

Latar Belakang: Sindrom metabolik adalah kumpulan kelainan metabolik yang dikaitkan dengan peningkatan risiko penyakit kardiovaskular. Diet vegetarian terutama vegan dapat berperan dalam penurunan risiko sindrom metabolik, tetapi masih didapatkan penelitian yang menyatakan bahwa vegan berisiko sindrom metabolik bahkan lebih tinggi daripada non vegan. Penelitian ini bertujuan untuk mengetahui perbedaan sindrom metabolik pada wanita vegetarian vegan dan non vegan. Metode: Penelitian ini dilakuk...

Estimated net acid excretion inversely correlates with urine pH in vegans, lacto-ovo vegetarians, and omnivores.

Science.gov (United States)

Ausman, Lynne M; Oliver, Lauren M; Goldin, Barry R; Woods, Margo N; Gorbach, Sherwood L; Dwyer, Johanna T

2008-09-01

Diet affects urine pH and acid-base balance. Both excess acid/alkaline ash (EAA) and estimated net acid excretion (NAE) calculations have been used to estimate the effects of diet on urine pH. This study's goal was to determine if free-living vegans, lacto-ovo vegetarians, and omnivores have increasingly acidic urine, and to assess the ability of EAA and estimated NAE calculations to predict urine pH. This study used a cross-sectional design. This study assessed urine samples of 10 vegan, 16 lacto-ovo vegetarian, and 16 healthy omnivorous women in the Boston metropolitan area. Six 3-day food records from each dietary group were analyzed for EAA content and estimated NAE, and correlations with measured urine pH were calculated. The mean (+/- SD) urine pH was 6.15 +/- 0.40 for vegans, 5.90 +/- 0.36 for lacto-ovo vegetarians, and 5.74 +/- 0.21 for omnivores (analysis of variance, P = .013). Calculated EAA values were not significantly different among the three groups, whereas mean estimated NAE values were significantly different: 17.3 +/- 14.5 mEq/day for vegans, 31.3 +/- 8.5 mEq/day for lacto-ovo vegetarians, and 42.6 +/- 13.2 mEq/day for omnivores (analysis of variance, P = .01). The average deattenuated correlation between urine pH and EAA was 0.333; this value was -0.768 for estimated NAE and urine pH, with a regression equation of pH = 6.33 - 0.014 NAE (P = .02, r = -0.54). Habitual diet and estimated NAE calculations indicate the probable ranking of urine pH by dietary groups, and may be used to determine the likely acid-base status of an individual; EAA calculations were not predictive of urine pH.

Eating Animals to Build Rapport: Conducting Research as Vegans or Vegetarians

Directory of Open Access Journals (Sweden)

Katie MacDonald

2014-12-01

Full Text Available Notions of hospitality, community, and the fostering of rapport and connection are foundational concerns for conducting research across difference. Drawing on methodological literature, this paper considers how access to various communities and “good” data is structured by the notion that in order to develop rapport researchers accept the “food”, specifically “meat” offered by their hosts. When researchers are vegetarians or vegans, this can entail a conflict in which questions of hospitality, relationships, and responsibility to ethical commitments come to the fore. As such, we analyze methodological literature in which the logic of nonhuman animal sacrifice is considered a means to the ends of research through the development of “rapport”—often coded as an ethical relationship of respect to the participant. We draw on experiences of veg*n researchers to explore how this assumption functions to position the consumption of meat as a necessary undertaking when conducting research, and in turn, denies nonhuman animal subjecthood. We interrogate the assumption that culture and communities are static inasmuch as this literature suggests ways to enter and exit spaces leaving minimal impact, and that posits participants will not trust researchers nor understand their decisions against eating nonhuman animals. We argue that because food consumption is figured as a private and individual choice, animals are not considered subjects in research. Thus, we articulate a means to consider vegan and/or vegetarians politics, not as a marker of difference, but as an attempt to engage in ethical relationships with nonhuman animals. In so doing, we call for the inclusion of nonhuman animals in relationships of hospitality, and thereby attempt to politicize the practice of food consumption while conducting research.

Multielemental analysis of vegetarian human diets and dietary components by neutron activation

International Nuclear Information System (INIS)

Samudralwar, D.L.; Garg, A.N.

1994-01-01

Two vegetarian diet samples representative of the Indian sub-continent were prepared (in raw form) by the proportionate blending method for adolescent and adult age groups. These along with its components, viz. wheat, rice flours and pulses, were analyzed for 12 minor and trace elements by instrumental neutron activation analysis (INAA) and high resolution γ-ray spectrometry. Bowen's kale was also analyzed to check the accuracy of the method. The concentrations of Br, Co, Cu, Fe, K, Mn and P are comparable to the non-vegetarian American and European diets. Zinc concentrations are however lower than the recommended dietary allowances (RDA) and the western non-vegetarian diets. (orig.)

Multielemental analysis of vegetarian human diets and dietary components by neutron activation

Energy Technology Data Exchange (ETDEWEB)

Samudralwar, D.L. (Nagpur Univ. (India). Dept. of Chemistry); Garg, A.N. (Nagpur Univ. (India). Dept. of Chemistry)

1994-03-01

Two vegetarian diet samples representative of the Indian sub-continent were prepared (in raw form) by the proportionate blending method for adolescent and adult age groups. These along with its components, viz. wheat, rice flours and pulses, were analyzed for 12 minor and trace elements by instrumental neutron activation analysis (INAA) and high resolution [gamma]-ray spectrometry. Bowen's kale was also analyzed to check the accuracy of the method. The concentrations of Br, Co, Cu, Fe, K, Mn and P are comparable to the non-vegetarian American and European diets. Zinc concentrations are however lower than the recommended dietary allowances (RDA) and the western non-vegetarian diets. (orig.)

Vejetaryen Olmayı Seçmek / Choosing to be Vegetarian

Directory of Open Access Journals (Sweden)

Esra SAHTİYANCI ÖZTARHAN

2018-02-01

Full Text Available Koreli yazar Han Kang Vejetaryen isimli romanına kadın kahraman Yonğhe’nin vejetaryen olmaya karar vermesi ile başlar. Bu kararı onu ve çevresindekileri de etkileyecek bir karardır. En başta sadece yemek seçimleriyle ilgili görünen bu durum, önce kahramanın ailesi ile ilişkilerini etkiler. Daha sonra ise Yonğhe, yemek yemeyi tamamen reddederek kendi kimliği ile ilgili bir karar verir. Oldukça basit gibi görünen yemek yemeyi seçmesi ya da yememeyi seçmesi onun kendini yok etmesine kadar giden süreci de anlatır. Yazar, romanda kadın kahramanın yemek seçimleri üzerinden yemeğin toplumsal cinsiyet rolleri ile olan ilişkisini sorgular. Romanda et yemek erkek egemen düzenin bir metaforudur. Yonğhe de önce et yemeyi reddederek sonra da bedenine alacağı bütün besinleri reddederek sisteme kendi bedeniyle karşı gelir. Böylelikle yemek yeme eyleminin ve seçimlerinin kimlikle olan ilişkisi de anlatılır. / Han Kang’s novel Vegetarian is the story of a woman heroine who refuses to eat meat and choses to be a vegetarian in medias res. This choice of her would be affecting not only her but also the people beside her. This situation at first seems like a personal choice. However the outcomes would also be affecting her relationship with her family as well. As the novel progresses, she who refuses to eat anything which would lead to her destruction. The novel questions the relationship between food consumption, food choices and gender roles. Meat consumption is regarded as a metaphor of the patriarchal system throughout the novel. Therefore, the woman heroine Yonğhe refuses the system and challenges with her own body. This way the novel analyses the act of eating and choosing food and its relation with identity.

Vegetarianism. New Horizons in Nutrition.

Science.gov (United States)

Arnold, Justine; Grogan, Jane, Ed.

This instructional handbook is one of a series of ten packets designed to form a comprehensive course in nutrition for secondary students. This unit examines the vegetarian diet as a viable alternative, and at the same time, it introduces the topics of protein and vitamin B12. It contains a page of teaching suggestions, a pre-test for the…

A model of the dynamics of household vegetarian and vegan rates in the U.K.

Science.gov (United States)

Waters, James

2018-05-14

Although there are many studies of determinants of vegetarianism and veganism, there have been no previous studies of how their rates in a population jointly change over time. In this paper, we present a flexible model of vegetarian and vegan dietary choices, and derive the joint dynamics of rates of consumption. We fit our model to a pseudo-panel with 23 years of U.K. household data, and find that while vegetarian rates are largely determined by current household characteristics, vegan rates are additionally influenced by their own lagged value. We solve for equilibrium rates of vegetarianism and veganism, show that rates of consumption return to their equilibrium levels following a temporary event which changes those rates, and estimate the effects of campaigns to promote non-meat diets. We find that a persistent vegetarian campaign has a significantly positive effect on the rate of vegan consumption, in answer to an active debate among vegan campaigners. Copyright © 2018 Elsevier Ltd. All rights reserved.

Eating Serial: Beatrice Lindsay, Vegetarianism, and the Tactics of Everyday Life in the Late Nineteenth Century

Directory of Open Access Journals (Sweden)

Liam Young

2015-01-01

Full Text Available This paper derives from research I conducted in the archives of the Vegetarian Society, in Manchester, in October 2011 on the figure of Beatrice Lindsay, a graduate from Girton College, Cambridge, who, in 1885, became the first female editor of the Society’s journal, the Dietetic Reformer and Vegetarian Messenger. In addition to her position as editor, Lindsay contributed a monthly column on “New Foods” in which she displayed her fluency with scientific terminology not simply to advocate the vegetarian diet, but to make the diet practicable for readers. I argue that her column uses the serial form of the periodical, which presents novel content within a regular structure, to shape inchoate vegetarianism: she gradually constituted the emerging diets, habits, and bodies of vegetarians by, each month, introducing readers to novel content (“new foods” within a recurrent form.

Adherence to a Vegetarian Diet and Diabetes Risk: A Systematic Review and Meta-Analysis of Observational Studies

Directory of Open Access Journals (Sweden)

Yujin Lee

2017-06-01

Full Text Available We quantitatively assessed the association between a vegetarian diet and diabetes risk using pooled estimates from observational studies. Electronic database searches for articles published from January 1980 to May 2016 were independently performed by two investigators, and 13 articles (14 studies were identified. The pooled odds ratio (OR for diabetes in vegetarians vs. non-vegetarians was 0.726 (95% confidence interval (CI: 0.608, 0.867. In the subgroup analyses, this inverse association was stronger for the studies conducted in the Western Pacific region (OR 0.514, 95% CI: 0.304, 0.871 and Europe/North America (OR 0.756, 95% CI: 0.589, 0.971 than studies conducted in Southeast Asia (OR 0.888, 95% CI: 0.718, 1.099. No study had a substantial effect on the pooled effect size in the influence analysis, and the Egger’s (p = 0.465 and Begg’s tests (p = 0.584 revealed no publication bias. This meta-analysis indicates that a vegetarian diet is inversely associated with diabetes risk. Our results support the need for further investigations into the effects of the motivations for vegetarianism, the duration of the adherence to a vegetarian diet, and type of vegetarian on diabetes risk.

Adherence to a Vegetarian Diet and Diabetes Risk: A Systematic Review and Meta-Analysis of Observational Studies

Science.gov (United States)

Lee, Yujin; Park, Kyong

2017-01-01

We quantitatively assessed the association between a vegetarian diet and diabetes risk using pooled estimates from observational studies. Electronic database searches for articles published from January 1980 to May 2016 were independently performed by two investigators, and 13 articles (14 studies) were identified. The pooled odds ratio (OR) for diabetes in vegetarians vs. non-vegetarians was 0.726 (95% confidence interval (CI): 0.608, 0.867). In the subgroup analyses, this inverse association was stronger for the studies conducted in the Western Pacific region (OR 0.514, 95% CI: 0.304, 0.871) and Europe/North America (OR 0.756, 95% CI: 0.589, 0.971) than studies conducted in Southeast Asia (OR 0.888, 95% CI: 0.718, 1.099). No study had a substantial effect on the pooled effect size in the influence analysis, and the Egger’s (p = 0.465) and Begg’s tests (p = 0.584) revealed no publication bias. This meta-analysis indicates that a vegetarian diet is inversely associated with diabetes risk. Our results support the need for further investigations into the effects of the motivations for vegetarianism, the duration of the adherence to a vegetarian diet, and type of vegetarian on diabetes risk. PMID:28613258

Food health branding

DEFF Research Database (Denmark)

Chrysochou, Polymeros

elements convey a healthy brand image depends on context factors external to the company (e.g. regulation), and internal ones (e.g. corporate branding strategy, brand type, product type, type of communication strategies, the brand management stage and the manager's capability). Moreover, the marketing mix...... and contributing towards healthier food choices. However, branding a food product based on the value of health is not an easy practice as strategies employed may often fail to convey the value of health. In addition, a potential conflict may be apparent between branding the value of health and the ethical norms...... in conveying a healthy brand image and how health brands are dealt with in the public discourse. The second study explores consumers' associations with food and health, perceptions of food healthfulness, and how these differ between gender and age groups. The third study identifies health-related segments...

Colombo cabri or vegetarian meal: wherein lies the power?

Directory of Open Access Journals (Sweden)

Meritxell Martín-i-Pardo

2006-05-01

Full Text Available “Colombo Cabri or Vegetarian Meal” montre que certains aliments sont utilisés pour définir deux sectes Hindouistes concurrentes en Guadeloupe, dans les Antilles françaises. Ces groupes expriment des identités différentes concurrentes en termes de visibilité et de revendication de pouvoir pour contrôler l’avenir de l’Hindouisme sur l’île. Ces deux entités, identifiées à juste titre comme Hindouistes « traditionalistes » d’une part et « globalistes » d’autre part, mettent en œuvre une rhétorique pour légitimer leurs différentes revendications qui passe par l’adoption ou le rejet du « colombo », un curry de viandes marinées dans cette sauce, comme repas rituel de la secte dont le discours vise à dicter le droit chemin de la communauté Hindouiste de l’île.“Colombo Cabri or Vegetarian Meal” argues that certain foods are used to configure two competing sectarian Hindu groups in Guadeloupe, French West Indies. These groups configure different identities to compete for the attention and claim effective power to control the future of Hinduism on the island. What are appropriately identified as “traditionalist” and “globalist” Hindus define a rhetoric for legitimating their different claims by appropriating or rejecting “colombo,” a curry of meats simmered in this sauce, as the ritual meal for the sect whose narrative rightly claims to define the correct path for the Hindu community on the island.

Lacto-Vegetarian Diet and Correlation of Fasting Blood Sugar with Lipids in Population Practicing Sedentary Lifestyle.

Science.gov (United States)

Praharaj, Ardhendu Bhusan; Goenka, Ramesh Kumar; Dixit, Sujata; Gupta, Manoj Kumar; Kar, Shantanu Kumar; Negi, Sapna

2017-01-01

Rising burden of diabetes in India requires quick intervention that integrates policies and programs for effective prevention and control of disease. This retrospective cross-sectional study was conducted to observe effect of diet in two Indian communities practicing sedentary lifestyle. Fasting blood samples were analyzed for blood sugar, glycated-hemoglobin (HbA1C), and lipid profile. Body mass index (BMI) and waist circumference (WC) measurements were recorded. Diabetes incidence was lower in lacto-vegetarian (1.7%) than in non-vegetarian group (5.3%) despite similar lipid profiles and BMI/WC between the groups. Fasting blood sugar (FBS) was positively correlated with LDL and VLDL levels and negatively correlated with HDL, only in lacto-vegetarian group. Study suggests: (1) Indian lacto-vegetarian diet has beneficial effects on diabetes incidence irrespective of high body weight and sedentary lifestyle; (2) intervention to reduce body lipids, such as lipid-lowering drugs and exercise, may have greater effect in reducing FBS levels in this lacto-vegetarian group.

THE ACCEPTANCE OF SUSTAINABLE FOOD CONCEPT: A QUALITATIVE EXPLORATION IN STENDEN UNIVERSITY HOTEL, THE NETHERLANDS

Directory of Open Access Journals (Sweden)

Sia Tjun Han

2017-09-01

Full Text Available As customers concern more about the environment, sustainable food demands, which are locally produced, organic, seasonal, and vegetarian or semi-vegetarian, are increasing. Besides, Theory of Planned Behavior (TPB explains that behavior is guided by intentions with the factors of attitude, subjective norm, and perceived behavioral control to predict food choices; food purchasing habits and intake; and attitudes and preferences. Therefore, the research purpose is to examine customers’ acceptance of The Netherlands restaurant implementing sustainable food concept using TPB. Data analysis of 10 semi structured interviews shows that the customers of Restaurant NL are more likely guided by external factors of subjective norms: work related dine-in; others’ encouragement to eat more healthy and more responsibly, as the intentions are to have sustainable benefits.

Feeding Vegetarian and Vegan Infants and Toddlers

Science.gov (United States)

... vegan eating patterns are healthy for infants and toddlers. Time and attention are necessary to help young children, vegetarian or not, get all the nutrients they need for normal growth and development. For the first six months, all babies do ...

Food Choice Architecture: An Intervention in a Secondary School and its Impact on Students' Plant-based Food Choices.

Science.gov (United States)

Ensaff, Hannah; Homer, Matt; Sahota, Pinki; Braybrook, Debbie; Coan, Susan; McLeod, Helen

2015-06-02

With growing evidence for the positive health outcomes associated with a plant-based diet, the study's purpose was to examine the potential of shifting adolescents' food choices towards plant-based foods. Using a real world setting of a school canteen, a set of small changes to the choice architecture was designed and deployed in a secondary school in Yorkshire, England. Focussing on designated food items (whole fruit, fruit salad, vegetarian daily specials, and sandwiches containing salad) the changes were implemented for six weeks. Data collected on students' food choice (218,796 transactions) enabled students' (980 students) selections to be examined. Students' food choice was compared for three periods: baseline (29 weeks); intervention (six weeks); and post-intervention (three weeks). Selection of designated food items significantly increased during the intervention and post-intervention periods, compared to baseline (baseline, 1.4%; intervention 3.0%; post-intervention, 2.2%) χ(2)(2) = 68.1, p food items during the intervention period, compared to baseline. The study's results point to the influence of choice architecture within secondary school settings, and its potential role in improving adolescents' daily food choices.

Vegetarian Students in Their First Year of College: Are They at Risk for Restrictive or Disordered Eating Behaviors?

Science.gov (United States)

Trautmann, Julianne; Rau, Stephanie I.; Wilson, Mardell A.; Walters, Connor

2008-01-01

This study compared restrictive and disordered eating behaviors in vegetarian versus non-vegetarian first-year college students. The Dutch Eating Behavior Questionnaire (DEBQ) and the abbreviated Eating Attitudes Test (EAT-26) were used to assess eating behaviors (n=330). The mean restrictive DEBQ and the EAT-26 scores of vegetarians were…

Effect of L-carnitine supplementation on the body carnitine pool, skeletal muscle energy metabolism and physical performance in male vegetarians.

Science.gov (United States)

Novakova, Katerina; Kummer, Oliver; Bouitbir, Jamal; Stoffel, Sonja D; Hoerler-Koerner, Ulrike; Bodmer, Michael; Roberts, Paul; Urwyler, Albert; Ehrsam, Rolf; Krähenbühl, Stephan

2016-02-01

More than 95% of the body carnitine is located in skeletal muscle, where it is essential for energy metabolism. Vegetarians ingest less carnitine and carnitine precursors and have lower plasma carnitine concentrations than omnivores. Principle aims of the current study were to assess the plasma and skeletal muscle carnitine content and physical performance of male vegetarians and matched omnivores under basal conditions and after L-carnitine supplementation. Sixteen vegetarians and eight omnivores participated in this interventional study with oral supplementation of 2 g L-carnitine for 12 weeks. Before carnitine supplementation, vegetarians had a 10% lower plasma carnitine concentration, but maintained skeletal muscle carnitine stores compared to omnivores. Skeletal muscle phosphocreatine, ATP, glycogen and lactate contents were also not different from omnivores. Maximal oxygen uptake (VO2max) and workload (P max) per bodyweight (bicycle spiroergometry) were not significantly different between vegetarians and omnivores. Sub-maximal exercise (75% VO2max for 1 h) revealed no significant differences between vegetarians and omnivores (respiratory exchange ratio, blood lactate and muscle metabolites). Supplementation with L-carnitine significantly increased the total plasma carnitine concentration (24% in omnivores, 31% in vegetarians) and the muscle carnitine content in vegetarians (13%). Despite this increase, P max and VO2max as well as muscle phosphocreatine, lactate and glycogen were not significantly affected by carnitine administration. Vegetarians have lower plasma carnitine concentrations, but maintained muscle carnitine stores compared to omnivores. Oral L-carnitine supplementation normalizes the plasma carnitine stores and slightly increases the skeletal muscle carnitine content in vegetarians, but without affecting muscle function and energy metabolism.

Zinc Status of Vegetarians during Pregnancy: A Systematic Review of Observational Studies and Meta-Analysis of Zinc Intake.

Science.gov (United States)

Foster, Meika; Herulah, Ursula Nirmala; Prasad, Ashlini; Petocz, Peter; Samman, Samir

2015-06-05

Pregnant women are vulnerable to a low zinc status due to the additional zinc demands associated with pregnancy and foetal development. The present systematic review explores the relationship between habitual vegetarian diets and dietary zinc intake/status during pregnancy. The association between vegetarian diets and functional pregnancy outcome also is considered. A literature search was conducted of MEDLINE; PubMed; Embase; the Cochrane Library; Web of Science; and Scopus electronic databases up to September 2014. Six English-language observational studies qualified for inclusion in the systematic review. A meta-analysis was conducted that compared the dietary zinc intake of pregnant vegetarian and non-vegetarian (NV) groups; the zinc intake of vegetarians was found to be lower than that of NV (-1.38 ± 0.35 mg/day; p vegetarian nor NV groups met the recommended dietary allowance (RDA) for zinc. In a qualitative synthesis; no differences were found between groups in serum/plasma zinc or in functional outcomes associated with pregnancy. In conclusion; pregnant vegetarian women have lower zinc intakes than NV control populations and both groups consume lower than recommended amounts. Further information is needed to determine whether physiologic adaptations in zinc metabolism are sufficient to meet maternal and foetal requirements during pregnancy on a low zinc diet.

Organic food consumption during pregnancy is associated with different consumer profiles, food patterns and intake: the KOALA Birth Cohort Study.

Science.gov (United States)

Simões-Wüst, Ana Paula; Moltó-Puigmartí, Carolina; van Dongen, Martien Cjm; Dagnelie, Pieter C; Thijs, Carel

2017-08-01

To find out how the consumption of organic food during pregnancy is associated with consumer characteristics, dietary patterns and macro- and micronutrient intakes. Cross-sectional description of consumer characteristics, dietary patterns and macro- and micronutrient intakes associated with consumption of organic food during pregnancy. Healthy, pregnant women recruited to a prospective cohort study at midwives' practices in the southern part of the Netherlands; to enrich the study with participants adhering to alternative lifestyles, pregnant women were recruited through various specific channels. Participants who filled in questionnaires on food frequency in gestational week 34 (n 2786). Participant groups were defined based on the share of organic products within various food types. Consumers of organic food more often adhere to specific lifestyle rules, such as vegetarianism or anthroposophy, than do participants who consume conventional food only (reference group). Consumption of organic food is associated with food patterns comprising more products of vegetable origin (soya/vegetarian products, vegetables, cereal products, bread, fruits, and legumes) and fewer animal products (milk and meat), sugar and potatoes than consumed in conventional diets. These differences translate into distinct intakes of macro- and micronutrients, including higher retinol, carotene, tocopherol and folate intakes, lower intakes of vitamin D and B12 and specific types of trans-fatty acids in the organic groups. These differences are seen even in groups with low consumption of organic food. Various consumer characteristics, specific dietary patterns and types of food intake are associated with the consumption of organic food during pregnancy.

Food choice ideologies: the modern manifestations of normative and humanist views of the world.

Science.gov (United States)

Lindeman, M; Sirelius, M

2001-12-01

Two studies examined whether everyday food choice motives (FCMs) and abstract values constitute food choice ideologies (FCIs), whether these ideologies reflect the same normativism-humanism polarity as Tomkins' theory suggests to reflect ideologies in general, and whether various dietary groups endorse FCIs in different ways. In Study 1, 82 female participants filled in the Food Choice Questionnaire, a short version of Schwartz's Value Survey, and Tomkins' Polarity Scale. The results reflected four FCIs: ecological ideology (EI), health ideology (HI), pleasure ideology (PI) and convenience ideology (CI). Study 2 (N=144) replicated the results for ecological and health ideologies but not for pleasure and convenience ideologies. In both studies, EI, which was typical for vegetarians, was associated with a humanist view of the world, whereas HI was related to a normative view of the world. The results suggest that food choice has become a new site where one expresses one's philosophy of life.

Food intake diet and sperm characteristics in a blue zone: a Loma Linda Study.

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Orzylowska, Eliza M; Jacobson, John D; Bareh, Gihan M; Ko, Edmund Y; Corselli, Johannah U; Chan, Philip J

2016-08-01

The study examined the effect the life-long vegetarian diet on male fertility and focused on vegetarians living in the Loma Linda blue zone, a demographic area known for life longevity. The objective was to compare sperm characteristics of vegetarian with non-vegetarian males. The cross-sectional observational study was based on semen analyses of 474 males from 2009 to 2013. Patients categorized themselves as either life-long lacto-ovo vegetarians (N=26; vegetable diet with dairy and egg products), vegans (N=5; strictly vegetables with no animal products) or non-vegetarians (N=443; no diet restrictions). Sperm quality was assessed using a computer-aided sperm analyzer and strict morphology and chromatin integrity were manually evaluated. Lacto-ovo vegetarians had lower sperm concentration (50.7±7.4M/mL versus non-vegetarians 69.6±3.2M/mL, mean±S.E.M.). Total motility was lower in the lacto-ovo and vegan groups (33.2±3.8% and 51.8±13.4% respectively) versus non-vegetarians (58.2±1.0%). Vegans had lowest hyperactive motility (0.8±0.7% versus lacto-ovo 5.2±1.2 and non-vegetarians 4.8±0.3%). Sperm strict morphologies were similar for the 3 groups. There were no differences in rapid progression and chromatin integrity. The study showed that the vegetables-based food intake decreased sperm quality. In particular, a reduction in sperm quality in male factor patients would be clinically significant and would require review. Furthermore, inadequate sperm hyperactivation in vegans suggested compromised membrane calcium selective channels. However, the study results are cautiously interpreted and more corroborative studies are needed. Copyright © 2016 Elsevier Ireland Ltd. All rights reserved.

Urinary concentrations of organophosphate and carbamate pesticides in residents of a vegetarian community.

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Berman, T; Göen, T; Novack, L; Beacher, L; Grinshpan, L; Segev, D; Tordjman, K

2016-11-01

Few population studies have measured urinary levels of pesticides in individuals with vegan, vegetarian, or organic diets. The objectives of this study were to evaluate whether a vegan/vegetarian diet was associated with increased exposure to organophosphate and carbamate pesticides, and to evaluate the impact of organic consumption on pesticide exposure in vegans and vegetarians. In the current pilot study conducted in 2013-2014, we collected spot urine samples and detailed 24h recall dietary data in 42 adult residents of Amirim, a vegetarian community in Northern Israel. We measured urinary levels of non-specific organophosphate pesticide metabolites (dialkylphosphates, (DAPs)) and specific metabolites of the current-use pesticides chlorpyrifos (3,5,6-trichloro-2-pyridinol (TCPy)), propoxur (-isopropoxyphenol (IPPX)), and carbaryl (1-naphthol). Six DAP metabolites were detected in between 67 and 100% of urine samples, with highest geometric mean concentrations for dimethylphosphate (19.2μg/g). Creatinine-adjusted median concentrations of total DAPs and of TCPy were significantly higher in Amirim residents compared to the general Jewish population in Israel (0.29μmol/g compared to 0.16, p25% of the produce they consume is organic (0.065μmol/L compared to 0.22, pvegetarian community, a positive association between vegetable intake and urinary levels of a chlorpyrifos specific metabolite, and lower levels of total dimethyl phosphate in individuals reporting higher intake of organic produce. Results suggest that consumption of organic produce may offer some protection from increased exposure to organophosphate pesticide residues in vegetarians. Copyright © 2016 Elsevier Ltd. All rights reserved.

Reduced protein bound uraemic toxins in vegetarian kidney failure patients treated by haemodiafiltration.

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Kandouz, Sakina; Mohamed, Ali Shendi; Zheng, Yishan; Sandeman, Susan; Davenport, Andrew

2016-10-01

Introduction Indoxyl sulfate (IS) and p cresyl sulfate (PCS) are protein bound toxins which accumulate with chronic kidney disease. Haemodiafiltration (HDF) increases middle molecule clearances and has been suggested to increase IS and PCS clearance. We therefore wished to establish whether higher convective clearances with HDF would reduce IS and PCS concentrations. Methods We measured total plasma IS and PCS in a cohort of 138 CKD5d patients treated by On-line HDF (Ol-HDF), by high pressure liquid chromatography. Findings Mean patient age was 64.6 ± 16.5 years, 60.1% male, 57.3% diabetic, median dialysis vintage 25.9 months (12.4-62.0). The mean ICS concentration was 79.8 ± 56.4 umol/L and PCS 140.3 ± 101.8 umol/L. On multivariate analysis, IS was associated with serum albumin (β 4.31,P vegetarian diet(β-28.3, P = 0.048) and PCS negatively with log C reactive protein (β-75.8, P vegetarian diet (β-109, P = 0.001). Vegetarian patients had lower IS and PCS levels (median 41.5 (24.2-71.9) vs. 78.1 (49.5-107.5) and PCS (41.6 (14.2-178.3) vs. 127.3 (77.4-205.6) µmol/L, respectively, P Vegetarian patients had lower preOl-HDF serum urea, and phosphate (13.8 ±3.8 vs. 18.4 ± 5.2 mmol/L, and 1.33 ± 0.21 vs. 1.58 ± 0.45 mmol/L), and estimated urea nitrogen intake (1.25 ± 0.28 vs. 1.62 ± 0.5 g/kg/day), respectively, all P vegetarian diet had reduced IS and PCS concentrations. Although this could be due to differences in dietary protein intake, a vegetarian diet may also potentially reduce IS and PCS production by the intestinal microbiome. © 2016 International Society for Hemodialysis.

Vegetarianism, low meat consumption and the risk of colorectal cancer in a population based cohort study.

Science.gov (United States)

Gilsing, Anne M J; Schouten, Leo J; Goldbohm, R Alexandra; Dagnelie, Pieter C; van den Brandt, Piet A; Weijenberg, Matty P

2015-08-28

To study how a vegetarian or low meat diet influences the risk of colorectal cancer compared to a high meat diet, and to assess the explanatory role of factors associated with these diets. In the Netherlands Cohort Study - Meat Investigation Cohort (NLCS-MIC) (cohort of 10,210 individuals including 1040 self-defined vegetarians), subjects completed a baseline questionnaire in 1986, based on which they were classified into vegetarians (n = 635), pescetarians (n = 360), 1 day/week- (n = 1259), 2-5 day/week- (n = 2703), and 6-7 day/week meat consumers (n = 5253). After 20.3 years of follow-up, 437 colorectal cancer cases (307 colon, 92 rectal) were available. A non-significantly decreased risk of CRC for vegetarians, pescetarians, and 1 day/week compared to 6-7 day/week meat consumers was observed (age/sex adjusted Hazard Ratios (HR): 0.73(0.47-1.13), 0.80(0.47-1.39), and 0.72(0.52-1.00), respectively). Most of the differences in HR between these groups could be explained by intake of dietary fiber and soy products. Other (non-)dietary factors characteristic for a vegetarian or low meat diet had negligible individual effects, but attenuated the HRs towards the null when combined. Vegetarians, pescetarians, and 1 day/week meat eaters showed a non-significantly decreased risk of colorectal cancer compared to 6-7 day/week meat consumers, mainly due to differences in dietary pattern other than meat intake.

Food health branding

DEFF Research Database (Denmark)

Chrysochou, Polymeros

2010-01-01

The soaring rates of dietary-related diseases have increased the need for interventions in consumers' healthy eating behaviour. The two main avenues followed so far have focused on either making consumers change their food choices or improving the nutrition content of food products. Both avenues...... are said to have limitations since consumers often base their choices on heuristics that simplify their choices, such as brands. Therefore, branding is considered an important tool in communicating the value of health and contributing towards healthier food choices. However, branding a food product based...... on the value of health is not an easy practice as strategies employed may often fail to convey the value of health. Based on a case study approach drawn from the Danish food industry, this paper has two objectives: 1) provide a line of insight on how marketing mix elements are used to convey a healthy brand...

Associations between Vitamin B-12 Status and Oxidative Stress and Inflammation in Diabetic Vegetarians and Omnivores.

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Lee, Yau-Jiunn; Wang, Ming-Yang; Lin, Mon-Chiou; Lin, Ping-Ting

2016-02-26

Diabetes is considered an oxidative stress and a chronic inflammatory disease. The purpose of this study was to investigate the correlations between vitamin B-12 status and oxidative stress and inflammation in diabetic vegetarians and omnivores. We enrolled 154 patients with type 2 diabetes (54 vegetarians and 100 omnivores). Levels of fasting glucose, glycohemoglobin (HbA1c), lipid profiles, oxidative stress, antioxidant enzymes activity, and inflammatory makers were measured. Diabetic vegetarians with higher levels of vitamin B-12 (>250 pmol/L) had significantly lower levels of fasting glucose, HbA1c and higher antioxidant enzyme activity (catalase) than those with lower levels of vitamin B-12 (≤ 250 pmol/L). A significant association was found between vitamin B-12 status and fasting glucose (r = -0.17, p = 0.03), HbA1c (r = -0.33, p = 0.02), oxidative stress (oxidized low density lipoprotein-cholesterol, r = -0.19, p = 0.03), and antioxidant enzyme activity (catalase, r = 0.28, p = 0.01) in the diabetic vegetarians; vitamin B-12 status was significantly correlated with inflammatory markers (interleukin-6, r = -0.33, p vegetarian diet.

Functional Foods for Women's Health.

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Lindeman, Alice K.

2002-01-01

Describes functional foods for women's health (foods or food ingredients that provide health benefits beyond basic nutrition), explaining that both whole and modified foods can be included as functional foods. The paper discusses the history, regulation, and promotion of functional foods; consumer interest in functional foods; how to incorporate…

Is a vegetarian diet safe to follow during pregnancy? A systematic review and meta-analysis of observational studies.

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Tan, Chang; Zhao, Yudi; Wang, Suqing

2018-04-05

Whether a vegetarian diet is appropriate for pregnancy remains unclear. This study aimed to determine the association between vegetarian diet during pregnancy and various maternal-fetal outcomes. PubMed-Medline, EMBASE, and Cochrane Library databases were searched for relevant articles published by August 30, 2017. Quantitative data were analyzed by a random-effects model with pooled odds ratios or weighted mean difference (WMD) and 95% confidence interval as aggregate estimations. A total of 19 observational studies were identified for each of meta-analysis and narrative review. The overall estimated relation between vegetarian pregnancy and low birth weight (LBW) was marginally significant (1.27 (0.98, 1.65), P = 0.07, I 2 = 0%). Asian (India/Nepal) vegetarian mothers exhibited increased risks to deliver a baby with LBW (1.33 (1.01, 1.76), P = 0.04, I 2 = 0%). However, the WMD of neonatal birth weight in five studies suggested no difference between vegetarians and omnivores. Given the high heterogeneity of the included studies, lack of high-quality evidence, and limited studies included for each category, we failed to reach conclusive results regarding the risks of hypospadias, intrauterine growth retardation, maternal anemia, and gestational diabetes mellitus. Asian vegetarian mothers presented increased risks to deliver babies with LBW than those of omnivores. Large-scale prospective studies focusing on pre- and/or early gestational nutrition will help clarify the correlation between vegetarian diet and various pregnancy outcomes.

Zinc Status of Vegetarians during Pregnancy: A Systematic Review of Observational Studies and Meta-Analysis of Zinc Intake

Directory of Open Access Journals (Sweden)

Meika Foster

2015-06-01

Full Text Available Pregnant women are vulnerable to a low zinc status due to the additional zinc demands associated with pregnancy and foetal development. The present systematic review explores the relationship between habitual vegetarian diets and dietary zinc intake/status during pregnancy. The association between vegetarian diets and functional pregnancy outcome also is considered. A literature search was conducted of MEDLINE; PubMed; Embase; the Cochrane Library; Web of Science; and Scopus electronic databases up to September 2014. Six English-language observational studies qualified for inclusion in the systematic review. A meta-analysis was conducted that compared the dietary zinc intake of pregnant vegetarian and non-vegetarian (NV groups; the zinc intake of vegetarians was found to be lower than that of NV (−1.38 ± 0.35 mg/day; p < 0.001; and the exclusion of low meat eaters from the analysis revealed a greater difference (−1.53 ± 0.44 mg/day; p = 0.001. Neither vegetarian nor NV groups met the recommended dietary allowance (RDA for zinc. In a qualitative synthesis; no differences were found between groups in serum/plasma zinc or in functional outcomes associated with pregnancy. In conclusion; pregnant vegetarian women have lower zinc intakes than NV control populations and both groups consume lower than recommended amounts. Further information is needed to determine whether physiologic adaptations in zinc metabolism are sufficient to meet maternal and foetal requirements during pregnancy on a low zinc diet.

A vegan or vegetarian diet substantially alters the human colonic faecal microbiota.

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Zimmer, J; Lange, B; Frick, J-S; Sauer, H; Zimmermann, K; Schwiertz, A; Rusch, K; Klosterhalfen, S; Enck, P

2012-01-01

Consisting of ≈10(14) microbial cells, the intestinal microbiota represents the largest and the most complex microbial community inhabiting the human body. However, the influence of regular diets on the microbiota is widely unknown. We examined faecal samples of vegetarians (n=144), vegans (n=105) and an equal number of control subjects consuming ordinary omnivorous diet who were matched for age and gender. We used classical bacteriological isolation, identification and enumeration of the main anaerobic and aerobic bacterial genera and computed absolute and relative numbers that were compared between groups. Total counts of Bacteroides spp., Bifidobacterium spp., Escherichia coli and Enterobacteriaceae spp. were significantly lower (P=0.001, P=0.002, P=0.006 and P=0.008, respectively) in vegan samples than in controls, whereas others (E. coli biovars, Klebsiella spp., Enterobacter spp., other Enterobacteriaceae, Enterococcus spp., Lactobacillus spp., Citrobacter spp. and Clostridium spp.) were not. Subjects on a vegetarian diet ranked between vegans and controls. The total microbial count did not differ between the groups. In addition, subjects on a vegan or vegetarian diet showed significantly (P=0.0001) lower stool pH than did controls, and stool pH and counts of E. coli and Enterobacteriaceae were significantly correlated across all subgroups. Maintaining a strict vegan or vegetarian diet results in a significant shift in the microbiota while total cell numbers remain unaltered.

Food synergies for improving bioavailability of micronutrients from plant foods.

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Nair, K Madhavan; Augustine, Little Flower

2018-01-01

Plant foods are endowed with micronutrients but an understanding of bioavailability is essential in countries primarily dependent on plant based foods. Bioavailability depends majorly on food synergies. This review examines the nature of certain food synergies and methods to screen and establish it as a strategy to control micronutrient deficiency in the populations. Strong evidence on the synergistic effect of inclusion of vitamin C rich fruits and non-vegetarian foods in enhancing the bioavailability of iron has been demonstrated. Fat is found to be synergistic for vitamin A absorption. Red wine and protein have been explored for zinc absorption and effect of fat has been studied for vitamin D. Methods for screening of bioavailability, and biomarkers to demonstrate the synergistic effects of foods are required. Translation of food synergy as a strategy requires adaptation to the context and popularization of intelligent food synergies. Copyright © 2016 Elsevier Ltd. All rights reserved.

Food restriction followed by refeeding with a casein- or whey-based diet differentially affects the gut microbiota of pre-pubertal male rats.

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Masarwi, Majdi; Solnik, Hadas Isaac; Phillip, Moshe; Yaron, Sima; Shamir, Raanan; Pasmanic-Chor, Metsada; Gat-Yablonski, Galia

2018-01-01

Researchers are gaining an increasing understanding of host-gut microbiota interactions, but studies of the role of gut microbiota in linear growth are scarce. The aim of this study was to investigate the effect of food restriction and refeeding with different diets on gut microbiota composition in fast-growing rats. Young male Sprague-Dawley rats were fed regular rat chow ad libitum (control group) or subjected to 40% food restriction for 36 days followed by continued restriction or ad libitum refeeding for 24 days. Three different diets were used for refeeding: regular vegetarian protein chow or chow in which the sole source of protein was casein or whey. In the control group, the composition of the microbiota remained stable. Food restriction for 60 days led to a significant change in the gut microbiota at the phylum level, with a reduction in the abundance of Firmicutes and an increase in Bacteroidetes and Proteobacteria. Rats refed with the vegetarian protein diet had a different microbiota composition than rats refed the casein- or whey-based diet. Similarities in the bacterial population were found between rats refed vegetarian protein or a whey-based diet and control rats, and between rats refed a casein-based diet and rats on continued restriction. There was a significant strong correlation between the gut microbiota and growth parameters: humerus length, epiphyseal growth plate height, and levels of insulin-like growth factor 1 and leptin. In conclusion, the type of protein in the diet significantly affects the gut microbiota and, thereby, may affect animal's health. Copyright © 2017 Elsevier Inc. All rights reserved.

A vegetarian diet does not protect against nonalcoholic fatty liver disease (NAFLD): A cross-sectional study between Buddhist priests and the general population.

Science.gov (United States)

Choi, Sung Hun; Oh, Dong Jun; Kwon, Ki Hwan; Lee, Jun Kyu; Koh, Moon Soo; Lee, Jin Ho; Kang, Hyoun Woo

2015-07-01

There is limited data that supports a role for a vegetarian diet in nonalcoholic fatty liver disease (NAFLD). The aim of this study is to evaluate the relationship between vegetarian diets and NAFLD, considering metabolic syndrome and obesity. This is a cross-sectional, retrospective study comparing the prevalence of NAFLD of 615 Buddhist priests and age-, sex-, Body mass index (BMI)-and presence/absence of metabolic syndrome-matched controls who underwent routine health checkups in a health promotion center. Diagnosis and severity of NAFLD was determined based on ultrasonographic findings. The prevalence of NAFLD was not statistically significantly different between the Buddhist priests and the general population (29.9% vs. 25.05%, p=0.055). The Buddhist priest group had higher serum albumin, serum aspartate aminotransferase (AST), serum alanine aminotransferase (ALT), and serum triglyceride levels and lower serum total bilirubin, serum fasting glucose, and serum high density lipoprotein (HDL) levels than the general population group. In univariate analysis and multivariate analysis, NAFLD was associated with old age, male gender, increased BMI, increased waist circumference, metabolic syndrome, high albumin, high glucose, high AST, high ALT, high gamma glutamyl transpeptidase (GGT), high triglycerides, low HDL, high low density lipoprotein (LDL), and high total cholesterol. The vegetarian diet does not protect against NAFLD.

Politics in food markets: alternative modes of qualification and engaging

Directory of Open Access Journals (Sweden)

Daniel Carvalho de Rezende

2014-06-01

Full Text Available Consumers are increasingly practicing an alternative model of politics when they make food choices influenced by civic concerns. The new markets that emerge in this context carry specific modes of qualification that makes food products valuable not only for their intrinsic properties, but also for features associated with their production and distribution. This paper aims to describe the different modes of political qualification and consumer engagement that operate in food markets based on secondary data collected in papers, books, certification norms, and websites. Three distinct "political food markets" are identified: a Fair Trade; b sustainable agriculture; and c vegetarian. Whilst the latter is based on a boycott of "bad" products, the other two focus on "good" alternatives. Different types of political engagement are associated to these markets, ranging from a delegation form in Fair Trade, empowered consumption in sustainable agriculture, to a lifestyle engagement regarding vegetarianism. Market devices such as certification play a major role in the growth of these markets, but also affect the type of engagement that is solicited from consumers.

Penggunaan Bahan Pengisi terhadap Mutu Nugget Vegetarian Berbahan Dasar Tahu dan Tempe

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Syarifah Rohaya

2013-02-01

Full Text Available The purpose of this study was to compare different sources of flours and protein sources based on soya bean products in producing vegetarian nugget. Factorial experimental design with three replications was employed where wheat, sweet potato, sago and banana flour as one factor, and tempeh and tofu as another factor. Moisture and raw protein content of vegetarian nuggets produced in this study was in accordance with the Indonesia Standard (SNI. Moisture was less than 60 percent and raw protein was above 12 percent. The highest organoleptic test was obtained from the nugget made of the combination of sago as filler and tofu as protein source. The nugget contained 60.00, 14.89, 28.89 and 2.00 percent of moisture, raw protein, raw fat and ash content, respectively. The organoleptic scores were 2.70, 3.58, 3.50, 3.53 and 3.62 for color, aroma, taste, texture and springiness, respectively. Keywords: nugget, vegetarian nugget, filler

One health and food safety

DEFF Research Database (Denmark)

Wielinga, Peter; Schlundt, Jørgen

2014-01-01

Many, if not most, of all important zoonoses relate in some way to animals in the food production chain. Therefore food becomes an important vehicle for many zoonotic pathogens. One of the major issues in food safety over the latest decades has been the lack of cross-sectoral collaboration across...... the food production chain. Major food safety events have been significantly affected by the lack of collaboration between the animal health, the food control, and the human health sector. One Health formulates clearly both the need for, and the benefit of cross-sectoral collaboration. Here we will focus...... on the human health risk related to zoonotic microorganisms present both in food animals and food derived from these animals, and typically transmitted to humans through food. Some diseases have global epidemic- or pandemic-potential, resulting in dramatic action from international organizations and national...

Vegetarianism, low meat consumption and the risk of colorectal cancer in a population based cohort study

Science.gov (United States)

Gilsing, Anne M. J.; Schouten, Leo J.; Goldbohm, R. Alexandra; Dagnelie, Pieter C.; van den Brandt, Piet A.; Weijenberg, Matty P.

2015-01-01

To study how a vegetarian or low meat diet influences the risk of colorectal cancer compared to a high meat diet, and to assess the explanatory role of factors associated with these diets. In the Netherlands Cohort Study – Meat Investigation Cohort (NLCS-MIC) (cohort of 10,210 individuals including 1040 self-defined vegetarians), subjects completed a baseline questionnaire in 1986, based on which they were classified into vegetarians (n = 635), pescetarians (n = 360), 1 day/week- (n = 1259), 2–5 day/week- (n = 2703), and 6-7 day/week meat consumers (n = 5253). After 20.3 years of follow-up, 437 colorectal cancer cases (307 colon, 92 rectal) were available. A non-significantly decreased risk of CRC for vegetarians, pescetarians, and 1 day/week compared to 6-7 day/week meat consumers was observed (age/sex adjusted Hazard Ratios (HR): 0.73(0.47–1.13), 0.80(0.47–1.39), and 0.72(0.52–1.00), respectively). Most of the differences in HR between these groups could be explained by intake of dietary fiber and soy products. Other (non-)dietary factors characteristic for a vegetarian or low meat diet had negligible individual effects, but attenuated the HRs towards the null when combined. Vegetarians, pescetarians, and 1 day/week meat eaters showed a non-significantly decreased risk of colorectal cancer compared to 6-7 day/week meat consumers, mainly due to differences in dietary pattern other than meat intake. PMID:26316135

Inadequate Iodine Intake in Population Groups Defined by Age, Life Stage and Vegetarian Dietary Practice in a Norwegian Convenience Sample.

Science.gov (United States)

Brantsæter, Anne Lise; Knutsen, Helle Katrine; Johansen, Nina Cathrine; Nyheim, Kristine Aastad; Erlund, Iris; Meltzer, Helle Margrete; Henjum, Sigrun

2018-02-17

Inadequate iodine intake has been identified in populations considered iodine replete for decades. The objective of the current study is to evaluate urinary iodine concentration (UIC) and the probability of adequate iodine intake in subgroups of the Norwegian population defined by age, life stage and vegetarian dietary practice. In a cross-sectional survey, we assessed the probability of adequate iodine intake by two 24-h food diaries and UIC from two fasting morning spot urine samples in 276 participants. The participants included children ( n = 47), adolescents ( n = 46), adults ( n = 71), the elderly ( n = 23), pregnant women ( n = 45), ovo-lacto vegetarians ( n = 25), and vegans ( n = 19). In all participants combined, the median (95% CI) UIC was 101 (90, 110) µg/L, median (25th, 75th percentile) calculated iodine intake was 112 (77, 175) µg/day and median (25th, 75th percentile) estimated usual iodine intake was 101 (75, 150) µg/day. According to WHOs criteria for evaluation of median UIC, iodine intake was inadequate in the elderly, pregnant women, vegans and non-pregnant women of childbearing age. Children had the highest (82%) and vegans the lowest (14%) probability of adequate iodine intake according to reported food and supplement intakes. This study confirms the need for monitoring iodine intake and status in nationally representative study samples in Norway.

Food Sources of Important Nutrients (for Vegetarians)

Science.gov (United States)

... include dairy products, calcium can be obtained from plant-based foods, but the amount of calcium that ... or fat-free milk, yogurt and cheese Fortified plant-based milks such as soy or almond Fortified ...

Calcium bioavailability of vegetarian diets in rats: potential application in a bioregenerative life-support system

Science.gov (United States)

Nickel, K. P.; Nielsen, S. S.; Smart, D. J.; Mitchell, C. A.; Belury, M. A.

1997-01-01

Calcium bioavailability of vegetarian diets containing various proportions of candidate crops for a controlled ecological life-support system (CELSS) was determined by femur 45Ca uptake. Three vegetarian diets and a control diet were labeled extrinsically with 45Ca and fed to 5-wk old male rats. A fifth group of rats fed an unlabeled control diet received an intraperitoneal (IP) injection of 45Ca. There was no significant difference in mean calcium absorption of vegetarian diets (90.80 +/- 5.23%) and control diet (87.85 +/- 5.25%) when calculated as the percent of an IP dose. The amounts of phytate, oxalate, and dietary fiber in the diets did not affect calcium absorption.

The impact of health claims and food deprivation levels on health risk perceptions of fast-food restaurants.

Science.gov (United States)

Cadario, Romain

2016-01-01

We examined the effect of health claims and food deprivation levels on the health risk perceptions of fast-food restaurants. Consistent with previous research, we used a within-subjects experimental design to manipulate the health claims of fast-food restaurants using real brands: Subway, expressing strong health claims vs. McDonald's, expressing weak health claims. Participants who did not have access to nutrition information were asked to estimate the health risk associated with food items that were slightly more caloric for Subway than McDonald's (640 kcal vs. 600 kcal). We collected data through a web survey with a sample consisting of 414 American adults. Based on the USDA Food Insufficiency Indicator, participants were classified into two categorical food deprivation levels: food sufficiency and food insufficiency. We find that risk perceptions for obesity, diabetes and cardiac illnesses are lower (higher) for the restaurant with stronger (lower) health claims, i.e., Subway (McDonald's). Moreover, we also find that food deprivation levels moderate this effect, such that health risk underestimation is aggravated for individuals who suffer from food insufficiency. More precisely, we find that food insufficient individuals are more responsive to health claims, such that they perceive less health risk than food sufficient individuals for the restaurant with stronger health claims (Subway). Exploring the underlying mechanism of the latter effect, we found that dietary involvement mediates the relationship between food deprivation levels and health risk perceptions for the restaurant with stronger health claims (Subway). These results provide an interdisciplinary contribution in consumer psychology and public health. Copyright © 2015 Elsevier Ltd. All rights reserved.

Reduced levels of potential circulating biomarkers of cardiovascular diseases in apparently healthy vegetarian men.

Science.gov (United States)

Navarro, Julio Acosta; de Gouveia, Luiza Antoniazzi; Rocha-Penha, Lilliam; Cinegaglia, Naiara; Belo, Vanessa; Castro, Michele Mazzaron de; Sandrim, Valeria Cristina

2016-10-01

Several evidences report that a vegetarian diet is protector against cardiovascular diseases. Few studies have demonstrated the circulating profile of cardiovascular biomarkers in vegetarians. Therefore, the aims of the current study were compared the plasma concentrations of myeloperoxidase (MPO), metalloproteinase (MMP)-9, MMP-2, tissue inhibitor of MMP (TIMP)-1 and TIMP-2 between healthy vegetarian (Veg) and healthy omnivorous (Omn). Using ELISA and multiplexed bead immunoassay, we measured in plasma from 43 Veg and 41 Omn the cardiovascular biomarkers concentrations cited above. We found significant lower concentrations of MPO, MMP-9, MMP-2 and MMP-9/TIMP-1 ratio in Veg compared to Omn (all Pvegetarian diet is associated with a healthier profile of cardiovascular biomarkers compared to omnivorous. Copyright © 2016 Elsevier B.V. All rights reserved.

Vegan Food Guide

Science.gov (United States)

... practiced is the form of vegetarianism known as veganism . A vegan doesn't consume any animal-derived ... dye derived from the cochineal insect) Why Vegan? Veganism (also known as strict vegetarianism or pure vegetarianism), ...

DHAid™ – The vegetarian source

Directory of Open Access Journals (Sweden)

Freitas Ulla

2008-07-01

Full Text Available In humans, DHA occurs naturally as a cell membrane fatty acid in the brain, retina, testes and sperm, and has been reported to be essential in the development of these organs and cells. There it is crucial for the functioning of embedded proteins, i.e. rhodopsin for vision and postsynaptic receptors for neurotransmission. In phospholipids in general, DHA contributes to membrane properties such as fluidity, flexibility and permeability. A deficiency in DHA can lead to memory loss, learning disabilities and impaired visual acuity. Limited storage of DHA in adipose tissue suggests that a continuous supply is needed. These facts clearly demonstrate the physiological importance of DHA for humans and have resulted, for example, in the recommendation of increasing dietary intake of DHA during pregnancy and lactation. Also in the maintenance of cardiovascular health, DHA plays an important role. DHAid™ is a pure vegetarian source of omega-3 docosahexaenoic acid (DHA. It is produced from microalgae in a controlled process in fermentation vessels by the Swiss life-science company Lonza. Due to its renewable sources, DHAid™ is environmentally friendly. DHAid™ is allergen free and is free of potential contaminants that are discussed for seafood.

EU Food Health Law

DEFF Research Database (Denmark)

Edinger, Wieke Willemijn Huizing

to human health because of other factors, such as their nutritional composition. The growing prevalence of obesity and non-communicable diseases are examples of contemporary health challenges that are difficult to fit into the rather narrow concept of food safety risks in the GFL. The conclusion is that EU...... of harmonising measures that could facilitate a better consumer protection from non-safety health risks at the EU level. The EU legislature should use this legislative competence to fill in the regulatory grey area. Two possible ways forward to better integrate food health into the EU food law framework...

Health Food Supplements (Health Food Highly Nutritious From Chlorella And Oil Catfish (Pangasius hypopthalmus

Directory of Open Access Journals (Sweden)

Syahrul Syahrul

2017-02-01

Full Text Available AbstractThe utilization of microalgae as a food ingredient considered effective, because in addition to alternative food sources also contains nutrients chlorella microalgae in particular is very good for health. This microalgae rich in protein (60.5%, fat (11%, carbohydrates (20.1%, water, dietary fiber, vitamins and minerals Besides these microalgae contain pigments (chlorophyll, tocopherol and the active component (antimicrobial and antioxidants. This is what underlies microalgae is very useful to be used as a source of raw materials of health food supplements. Currently the health food supplements have become a necessity for people to maintain their health in order to remain vibrant. This study aims to produce high nutritious health food supplements from raw material chlorella enriched with fish protein concentrate and oil catfish. The method used in the manufacture of high nutritious health food supplement is a method of microencapsulation with different formulations. The results showed that the best formulations based on the profile of amino acids, fatty acids and standards AAE per day especially essential fatty acids oleic and linoleic is formulation B (chlorella 2%, 1% fish oil and fish protein concentrate 1%.

Impact of a 3-Months Vegetarian Diet on the Gut Microbiota and Immune Repertoire

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Chenchen Zhang

2018-04-01

Full Text Available The dietary pattern can influence the immune system directly, but may also modulate it indirectly by regulating the gut microbiota. Here, we investigated the effect of a 3-months lacto-ovo-vegetarian diet on the diversity of gut microbiota and the immune system in healthy omnivorous volunteers, using high-throughput sequencing technologies. The short-term vegetarian diet did not have any major effect on the diversity of the immune system and the overall composition of the metagenome. The prevalence of bacterial genera/species with known beneficial effects on the intestine, including butyrate-producers and probiotic species and the balance of autoimmune-related variable genes/families were, however, altered in the short-term vegetarians. A number of bacterial species that are associated with the expression level of IgA, a key immunoglobulin class that protects the gastrointestinal mucosal system, were also identified. Furthermore, a lower diversity of T-cell repertoire and expression level of IgE, as well as a reduced abundance of inflammation-related genes in the gut microbiota were potentially associated with a control group with long-term vegetarians. Thus, the composition and duration of the diet may have an impact on the balance of pro-/anti-inflammatory factors in the gut microbiota and immune system.

Food sovereignty, food security and health equity: a meta-narrative mapping exercise

Science.gov (United States)

Weiler, Anelyse M.; Hergesheimer, Chris; Brisbois, Ben; Wittman, Hannah; Yassi, Annalee; Spiegel, Jerry M.

2015-01-01

There has been growing policy interest in social justice issues related to both health and food. We sought to understand the state of knowledge on relationships between health equity—i.e. health inequalities that are socially produced—and food systems, where the concepts of ‘food security’ and ‘food sovereignty’ are prominent. We undertook exploratory scoping and mapping stages of a ‘meta-narrative synthesis’ on pathways from global food systems to health equity outcomes. The review was oriented by a conceptual framework delineating eight pathways to health (in)equity through the food system: 1—Multi-Scalar Environmental, Social Context; 2—Occupational Exposures; 3—Environmental Change; 4—Traditional Livelihoods, Cultural Continuity; 5—Intake of Contaminants; 6—Nutrition; 7—Social Determinants of Health and 8—Political, Economic and Regulatory context. The terms ‘food security’ and ‘food sovereignty’ were, respectively, paired with a series of health equity-related terms. Combinations of health equity and food security (1414 citations) greatly outnumbered pairings with food sovereignty (18 citations). Prominent crosscutting themes that were observed included climate change, biotechnology, gender, racialization, indigeneity, poverty, citizenship and HIV as well as institutional barriers to reducing health inequities in the food system. The literature indicates that food sovereignty-based approaches to health in specific contexts, such as advancing healthy school food systems, promoting soil fertility, gender equity and nutrition, and addressing structural racism, can complement the longer-term socio-political restructuring processes that health equity requires. Our conceptual model offers a useful starting point for identifying interventions with strong potential to promote health equity. A research agenda to explore project-based interventions in the food system along these pathways can support the identification of ways to

Food sovereignty, food security and health equity: a meta-narrative mapping exercise.

Science.gov (United States)

Weiler, Anelyse M; Hergesheimer, Chris; Brisbois, Ben; Wittman, Hannah; Yassi, Annalee; Spiegel, Jerry M

2015-10-01

There has been growing policy interest in social justice issues related to both health and food. We sought to understand the state of knowledge on relationships between health equity--i.e. health inequalities that are socially produced--and food systems, where the concepts of 'food security' and 'food sovereignty' are prominent. We undertook exploratory scoping and mapping stages of a 'meta-narrative synthesis' on pathways from global food systems to health equity outcomes. The review was oriented by a conceptual framework delineating eight pathways to health (in)equity through the food system: 1--Multi-Scalar Environmental, Social Context; 2--Occupational Exposures; 3--Environmental Change; 4--Traditional Livelihoods, Cultural Continuity; 5--Intake of Contaminants; 6--Nutrition; 7--Social Determinants of Health and 8--Political, Economic and Regulatory context. The terms 'food security' and 'food sovereignty' were, respectively, paired with a series of health equity-related terms. Combinations of health equity and food security (1414 citations) greatly outnumbered pairings with food sovereignty (18 citations). Prominent crosscutting themes that were observed included climate change, biotechnology, gender, racialization, indigeneity, poverty, citizenship and HIV as well as institutional barriers to reducing health inequities in the food system. The literature indicates that food sovereignty-based approaches to health in specific contexts, such as advancing healthy school food systems, promoting soil fertility, gender equity and nutrition, and addressing structural racism, can complement the longer-term socio-political restructuring processes that health equity requires. Our conceptual model offers a useful starting point for identifying interventions with strong potential to promote health equity. A research agenda to explore project-based interventions in the food system along these pathways can support the identification of ways to strengthen both food

Calcium, nutrient and food intake of Greek Orthodox Christian monks during a fasting and non-fasting week.

Science.gov (United States)

Papadaki, Angeliki; Vardavas, Constantine; Hatzis, Christos; Kafatos, Anthony

2008-10-01

To assess the Ca, nutrient and food intake of Greek Orthodox Christian monks during a vegetarian-type fasting week, compared with their normal diet. Dietary data collection (using 7 d weighed food records), anthropometric and blood pressure measurements, as well as serum glucose and lipid analyses, were performed during Palm Sunday week (fasting) and the week following Pentecost Sunday (non-fasting). Mean daily nutrient and food (g/d) intakes were calculated from the food records. The study took place in two monasteries in the Municipality of Heraklion, Crete. The study involved ten healthy monks aged 25-65 years, with BMI > 30 kg/m2, who had been performing fasts for the last 24.4 (SD 10.4) years and lived in monasteries in Crete during April-June 2005. Nutrient and food intake profiles were more favourable during the fasting week, when participants had lower intakes of total and saturated fat and trans-fatty acids, and higher intakes of dietary fibre, Fe, folate, legumes and fish/seafood. Ca intake was lower when participants fasted, whereas consumption of dairy products, meat and eggs increased significantly in the non-fasting week. Systolic blood pressure was significantly higher, whereas blood lipid levels were more favourable during the fasting week. The periodic vegetarianism recommended by the Greek Orthodox Church contributes to the favourable profiles of several biomarkers of health among this sample of monks. The fasting rituals described are an important component of the traditional diet of Crete and should be emphasised in nutrition education programmes promoting this Mediterranean eating pattern.

Health Branding in the Consumer Food Marketplace

DEFF Research Database (Denmark)

Hansen, Torben; Uth Thomsen, Thyra; Beckmann, Suzanne C.

2014-01-01

An increasing complexity in the food marketplace makes healthy food choices more difficult for consumers. Several studies suggest that consumers therefore seem to rely on heuristics instead of computing all product attributes. Based on a survey (n=504) covering three different food products, four...... competency, and postpurchase stress are able to explain a substantial proportion of the variance in demand for food health branding....... consumer segments with different levels of demand for food health branding were identified. The results suggest that discriminating constructs such as product-specific food health information seeking, general food health involvement, product-specific food health involvement, product-specific food health...

Household food insecurity and child health.

Science.gov (United States)

Schmeer, Kammi K; Piperata, Barbara A

2017-04-01

Food insecurity, the lack of consistent access to sufficient quality and quantity of food, affects an estimated 800 million people around the world. Although household food insecurity is generally associated with poor child nutrition and health in the USA, we know less about household food insecurity and child health in developing countries. Particularly lacking is research assessing how associations between household food insecurity and children's health outcomes may differ by child age and among children beyond age 5 years in low-income settings. We use data from a population-based sample of households with children ages 3-11 years (N = 431) in León, Nicaragua to consider how household food insecurity is associated with three measures of child health: illness, anaemia and low height-for-age. Our results provide new evidence that even mild household food insecurity is detrimental to children's health; and that child age conditions the associations between household food insecurity and child health. We find that food insecurity is especially harmful to health during early childhood, but continues to have significant associations with health into middle childhood (up to ages 7-8 years). We discuss the potential implications of these results for future child health research and policies in low-income countries. © 2016 John Wiley & Sons Ltd. © 2016 John Wiley & Sons Ltd.

Food Choice Architecture: An Intervention in a Secondary School and its Impact on Students’ Plant-based Food Choices

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Hannah Ensaff

2015-06-01

Full Text Available With growing evidence for the positive health outcomes associated with a plant-based diet, the study’s purpose was to examine the potential of shifting adolescents’ food choices towards plant-based foods. Using a real world setting of a school canteen, a set of small changes to the choice architecture was designed and deployed in a secondary school in Yorkshire, England. Focussing on designated food items (whole fruit, fruit salad, vegetarian daily specials, and sandwiches containing salad the changes were implemented for six weeks. Data collected on students’ food choice (218,796 transactions enabled students’ (980 students selections to be examined. Students’ food choice was compared for three periods: baseline (29 weeks; intervention (six weeks; and post-intervention (three weeks. Selection of designated food items significantly increased during the intervention and post-intervention periods, compared to baseline (baseline, 1.4%; intervention 3.0%; post-intervention, 2.2% χ2(2 = 68.1, p < 0.001. Logistic regression modelling also revealed the independent effect of the intervention, with students 2.5 times as likely (p < 0.001 to select the designated food items during the intervention period, compared to baseline. The study’s results point to the influence of choice architecture within secondary school settings, and its potential role in improving adolescents’ daily food choices.

Innovations in food technology for health.

Science.gov (United States)

Hsieh, Yun-Hwa Peggy; Ofori, Jack Appiah

2007-01-01

Modern nutritional science is providing ever more information on the functions and mechanisms of specific food components in health promotion and/or disease prevention. In response to demands from increasingly health conscious consumers, the global trend is for food industries to translate nutritional information into consumer reality by developing food products that provide not only superior sensory appeal but also nutritional and health benefits. Today's busy life styles are also driving the development of healthy convenience foods. Recent innovations in food technologies have led to the use of many traditional technologies, such as fermentation, extraction, encapsulation, fat replacement, and enzyme technology, to produce new health food ingredients, reduce or remove undesirable food components, add specific nutrient or functional ingredients, modify food compositions, mask undesirable flavors or stabilize ingredients. Modern biotechnology has even revolutionized the way foods are created. Recent discoveries in gene science are making it possible to manipulate the components in natural foods. In combination with biofermentation, desirable natural compounds can now be produced in large amounts at a low cost and with little environmental impact. Nanotechnology is also beginning to find potential applications in the area of food and agriculture. Although the use of new technologies in the production of health foods is often a cause for concern, the possibility that innovative food technology will allow us to produce a wide variety of food with enhanced flavor and texture, while at the same time conferring multiple health benefits on the consumer, is very exciting.

Estimated dietary intakes of nitrates in vegetarians compared to a traditional diet in Poland and acceptable daily intakes: is there a risk?

Science.gov (United States)

Mitek, Marta; Anyzewska, Anna; Wawrzyniak, Agata

2013-01-01

Vegetarian diets, by definition, are rich in vegetables and so may have high levels of nitrates, that can elicit both positive or negative effects on the human body. Exposure to nitrates can thus be potentially higher for this population group. To estimate dietary nitrates intakes in Polish vegetarians and compare these with the Polish average. A sample of 86 vegetarians were surveyed via a questionnaire to determine nitrate intake for those adopting a vegetarian diet. Nitrate intakes for the average Pole were obtained from the Central Statistical Office. The domestic intake of nitrate, per average person, during 2000-2009, ranged from 115.5 to 133.7 mg NaNO3 with a mean of 125 mg NaNO3 of which 35.4% constituted the Acceptable Daily Intake (ADI). For vegetarians, the corresponding levels ranged from 37.3 to 2054.3 mg NaNO3 with a mean intake of 340.1 mg NaNO3 of which 95.8% represented the ADI. This was almost twice more than values obtained from calculating nitrate intakes of a typical 7-day vegetarian menu; 104.5 to 277.6 mg NaNO3, with a mean 175.9 mg NaNO3 with the 49.1% making up the ADI. The nitrate intakes in the tested vegetarians were 140 to 270% higher than ones for the average Pole, however in both cases the ADI was not exceeded. Nevertheless, the higher intake of nitrates so observed in vegetarians can be hazardous to some from this population group.

A systematic review and meta-analysis of changes in body weight in clinical trials of vegetarian diets.

Science.gov (United States)

Barnard, Neal D; Levin, Susan M; Yokoyama, Yoko

2015-06-01

In observational studies, vegetarians generally have lower body weights compared with omnivores. However, weight changes that occur when vegetarian diets are prescribed have not been well quantified. We estimated the effect on body weight when vegetarian diets are prescribed. We searched PubMed, EMBASE, and the Cochrane Central Register of Controlled Trials for articles through December 31, 2013. Additional articles were identified from reference lists. We included intervention trials in which participants were adults, interventions included vegetarian diets of ≥4 weeks' duration without energy intake limitations, and effects on body weight were reported. Two investigators independently extracted data using predetermined fields. Estimates of body weight change, comparing intervention groups to untreated control groups, were derived using a random effects model to estimate the weighted mean difference. To quantify effects on body weight of baseline weight, sex, age, study duration, study goals, type of diet, and study authorship, additional analyses examined within-group changes for all studies reporting variance data. We identified 15 trials (17 intervention groups), of which 4 included untreated controls. Prescription of vegetarian diets was associated with a mean weight change of -3.4 kg (95% CI -4.4 to -2.4; Pbody weight, suggesting potential value for prevention and management of weight-related conditions. Copyright © 2015 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.

Food health law

DEFF Research Database (Denmark)

Edinger, Wieke Willemijn Huizing

2014-01-01

risks to human health of foods with, e.g., negative nutritional features. While EU food safety legislation seems successful in preventing food-borne illnesses, public focus has shifted to the growing prevalence of lifestyle-related illnesses. There is convincing scientific evidence of a correlation...... between obesity and non-communicable diseases, on the one hand, and unhealthy food on the other. The EU has taken initiatives to stop this development, but these are directed at guiding consumer choice rather than at regulating foods from the point of view of their composition and nutritional value...

Plasma concentrations of 25-hydroxyvitamin D in meat eaters, fish eaters, vegetarians and vegans: results from the EPIC-Oxford study.

Science.gov (United States)

Crowe, Francesca L; Steur, Marinka; Allen, Naomi E; Appleby, Paul N; Travis, Ruth C; Key, Timothy J

2011-02-01

Vegetarians and vegans exclude certain food sources of vitamin D from their diet, but it is not clear to what extent this affects plasma concentrations of 25-hydroxyvitamin D (25(OH)D). The objective was to investigate differences in vitamin D intake and plasma concentrations of 25(OH)D among meat eaters, fish eaters, vegetarians and vegans. A cross-sectional analysis. United Kingdom. Plasma 25(OH)D concentrations were measured in 2107 white men and women (1388 meat eaters, 210 fish eaters, 420 vegetarians and eighty-nine vegans) aged 20-76 years from the European Prospective Investigation into Cancer and Nutrition (EPIC)-Oxford cohort. Plasma 25(OH)D concentrations reflected the degree of animal product exclusion and, hence, dietary intake of vitamin D; meat eaters had the highest mean intake of vitamin D (3·1 (95 % CI 3·0, 3·2) μg/d) and mean plasma 25(OH)D concentrations (77·0 (95 % CI 75·4, 78·8) nmol/l) and vegans the lowest (0·7 (95 % CI 0·6, 0·8) μg/d and 55·8 (95 % CI 51·0, 61·0) nmol/l, respectively). The magnitude of difference in 25(OH)D concentrations between meat eaters and vegans was smaller (20 %) among those participants who had a blood sample collected during the summer months (July-September) compared with the winter months (38 %; January-March). The prevalence of low plasma concentrations of 25(OH)D (vegans than in meat and fish eaters; diet is an important determinant of plasma 25(OH)D in this British population.

Food Patterns, Lifestyle, and Hypertension

Directory of Open Access Journals (Sweden)

Golnaz Arjmand

2016-06-01

Full Text Available High blood pressure (BP is considered as a strong predisposing factor for cardiovascular diseases (CVD Environmental and genetic factors may have a role in high blood pressures. Nutrition has a potential role in the prevention of hypertension and its sequelae. Effect of lowering blood pressure by modification of complex dietary patterns may be the result of synergism between the various components of certain foods or food combinations rather than of the specific effect of a particular nutrient. Vegetarian Diet, Mediterranean Diet, and Dash Diet are three food patterns which have been associated with lowering BP. Vegetarian Diet are characterized by high intake of legumes, nuts, vegetables, and fruits. A relatively high polyunsaturated to saturated fat ratio will make by this kind of diet. Low fat content and high potassium, magnesium, and fiber content of this diet, all factors possibly cooperating to the reduction of blood pressure. Mediterranean Diet has low animal and dairy products as well as saturated fatty acids and cholesterol; it is rich in plant food, legumes, fiber, and antioxidant vitamins with olive oil as the main source of fat. The dietary approaches to stop hypertension (DASH is a success process in control of hypertension, which emphasizes vegetables and fruits and dairy foods with low-fat, it also includes more nuts, poultry, fish, and, whole grains and lower amounts of red meat, fats, sweets, and sugar-containing beverages. DASH diet is poorer in total and saturated fat and cholesterol and richer in potassium, magnesium, calcium, and fiber in comparison to the habitual Western diet. In conclusion, although multiple dietary factors can influence on BP and each factor has a modest effect; the combined effects of those factors can be substantial. In the current study, we review food patterns, lifestyle, and their relationship with hypertension and the possible mechanisms involved.

Promoting Food Safety and Food Security in Rural Tourism Destination

Directory of Open Access Journals (Sweden)

Sikhiram N.

2014-01-01

Full Text Available This study was conducted at two villages, Ban Mae Kampong, Mae On, Chiang Mai and Ban Pa Miang, Muang, Lampang, Northern Thailand. This community is supported by Thai government tourism ministry to develop their skills in order to create and offer rural tourism. The study focus on community member groups who are involved with rural tourism activities; Homestay members, food preparation management members, tour guides, community leader groups, in order to assess the acceptance, collaboration and preparation of safety indigenous food menu and food security management where will support rural tourism community objectives. This study was carried out as in a participatory stage which included various seminars and workshops of rural tourism management concluded from homestay services, Thai herbs medication beneficiary, basic and applied nutrition concepts, indigenous healthy food productivity with standardized recipes, food safety handling and food security management for preparing food for themselves as well as suitable for tourism consumption. In addition of this useful vegetarian calendar information, which is highly appropriate serving as a tool for their daily meal management.

Minimalizacja cierpienia zwierząt a wegetarianizm [Minimisation of animal suffering and vegetarianism

Directory of Open Access Journals (Sweden)

Krzysztof Saja

2013-06-01

Full Text Available The article is a reductio ad absurdum of assumptions which are shared by a largenumber of followers of the animal welfare movement and utilitarianism. I arguethat even if we accept the main ethical arguments for a negative moral assessmentof eating meat we should not promote vegetarianism but rather beefism (eating onlymeat from beef cattle. I also argue that some forms of vegetarianism, i.e. ichtivegetarianism,can be much more morally worse than normal meat diet. In order to justifythese thesis I show that there are significant moral differences in the consumptionof animal products from different species.

Dispelling myths about a new healthful food can be more motivating than promoting nutritional benefits: the case of Tofu.

Science.gov (United States)

Wansink, Brian; Shimizu, Mitsuru; Brumberg, Adam

2014-04-01

This study examines what factors impact the adoption of certain types of healthy foods, such as Tofu, by future nutritional gatekeepers. Information on perceived facilitators and barriers to the utilization of barriers would be obtained via interviews and surveys. In-depth laddering interviews and an online survey during 2012 were utilized. The in-depth laddering interviews were conducted with 83 young women and new mothers (non-vegetarians and non-Asians) who were enthusiastic lovers of Tofu. 502 women from the target demographic (between 20 and 35, non-Asian) were recruited from a national panel and surveyed online in 2012. Based on the interviews, 21 primary reasons for trying Tofu (facilitators) and 10 reasons that might be preventative (barriers) were identified. A key finding was that facilitators were not motivating factors for why women adopted Tofu into their diets. Instead, barriers explained more than 44% of the variance for not adopting tofu. When encouraging nutritional gatekeepers to add Tofu to their household diets, it may be more effective to focus on changing the barriers. This study suggests that nutritionists and health practitioners may be more successful in encouraging the adoption of healthy new foods by dispelling their misconceptions rather than focusing on their nutritional benefits. Copyright © 2014 Elsevier Ltd. All rights reserved.

Nutrient intake and hormonal status of premenopausal vegetarian Seventh-day Adventists and premenopausal nonvegetarians.

Science.gov (United States)

Shultz, T D; Leklem, J E

1983-01-01

The relationship between dietary nutrients and plasma estrone, estradiol-17 beta, estriol, dehydroepiandrosterone sulfate, and prolactin levels was investigated in 14 premenopausal Seventh-day Adventist vegetarian (SV) women and 9 premenopausal non-Seventh-day Adventist nonvegetarian (NV) women. The SV subjects consumed less fat, especially saturated fat, and used significantly less fried food than the NV subjects. Plasma levels of estrone and estradiol-17 beta in the SV subjects were significantly lower than in the NV subjects. SV estradiol-17 beta and estriol levels were positively correlated with linoleic acid and protein intake, while NV prolactin levels were significantly correlated with intakes of oleic and linoleic acids and total fat. The data suggest that specific dietary nutrients were related to the hormonal milieu of these SV and NV subjects.

Working toward Healthy and Sustainable Diets: The "Double Pyramid Model" Developed by the Barilla Center for Food and Nutrition to Raise Awareness about the Environmental and Nutritional Impact of Foods.

Science.gov (United States)

Ruini, Luca Fernando; Ciati, Roberto; Pratesi, Carlo Alberto; Marino, Massimo; Principato, Ludovica; Vannuzzi, Eleonora

2015-01-01

The Barilla Center for Food and Nutrition has produced an updated version of the traditional food pyramid based on the Mediterranean diet in order to assess the simultaneous impact that food has on human health and the environment. The Double Pyramid Model demonstrates how the foods recommended to be consumed most frequently are also those exerting less environmental impact, whereas the foods that should be consumed less frequently are those characterized by a higher environmental impact. The environmental impacts resulting from three different menus were compared. All menus were equally balanced and comparable in terms of nutrition, but they differed in relation to the presence of absence of animal flesh and animal products. The first dietary pattern (omnivorous) included both animal flesh and products; the second (lacto-ovo-vegetarian) included animal products (eggs and dairy) but no flesh; and the third (vegan) was solely plant-based. The results obtained suggest that a diet based on the principles of the Mediterranean diet, as suggested by the Double Pyramid, generates a lower environmental impact compared to diets that are heavily based on daily meat consumption.

Food Safety: MedlinePlus Health Topic

Science.gov (United States)

... Food and Drug Administration) Also in Spanish Animal Cloning and Food Safety (Food and Drug Administration) Chemicals ... Bethesda, MD 20894 U.S. Department of Health and Human Services National Institutes of Health Page last updated ...

Water-Food-Nutrition-Health Nexus: Linking Water to Improving Food, Nutrition and Health in Sub-Saharan Africa.

Science.gov (United States)

Mabhaudhi, Tafadzwanashe; Chibarabada, Tendai; Modi, Albert

2016-01-06

Whereas sub-Saharan Africa's (SSA) water scarcity, food, nutrition and health challenges are well-documented, efforts to address them have often been disconnected. Given that the region continues to be affected by poverty and food and nutrition insecurity at national and household levels, there is a need for a paradigm shift in order to effectively deliver on the twin challenges of food and nutrition security under conditions of water scarcity. There is a need to link water use in agriculture to achieve food and nutrition security outcomes for improved human health and well-being. Currently, there are no explicit linkages between water, agriculture, nutrition and health owing to uncoordinated efforts between agricultural and nutrition scientists. There is also a need to develop and promote the use of metrics that capture aspects of water, agriculture, food and nutrition. This review identified nutritional water productivity as a suitable index for measuring the impact of a water-food-nutrition-health nexus. Socio-economic factors are also considered as they influence food choices in rural communities. An argument for the need to utilise the region's agrobiodiversity for addressing dietary quality and diversity was established. It is concluded that a model for improving nutrition and health of poor rural communities based on the water-food-nutrition-health nexus is possible.

Public health aspects of food irradiation

International Nuclear Information System (INIS)

Kaferstein, F.

1997-01-01

Post-harvest losses due to sprouting, insect infestation and spoilage by microorganisms is a serious problem in many countries and commonly aggravates the problem of food shortages. In addition, many developing countries also depend largely on agricultural produce, such as grain, tuber and tropical fruit, as major export crops to earn foreign exchange. The use of ionizing radiation as an effective means of disinfecting and/or prolonging the self-life of several food products has been well documented in a number of developing countries. The World health organization (WHO) encourages its Member States to consider all measures to eliminate or reduce food borne pathogens in food and improve their supplies of safe and nutritious food. In regard to its contribution to food safety, food irradiation may be one of the most significant contributions to public health to be made by food science and technology since the introduction of pasteurization. Because the promotion of a safe, nutritious and adequate food supply is an essential component of its primary health care strategy, WHO is concerned that the unwarranted rejection or limitation of this process may endanger public health and deprive consumers of the choice of foods processed for safety. (Author)

Public health aspects of food irradiation

Energy Technology Data Exchange (ETDEWEB)

Kaferstein, F [Director, Programme of Food Safety and Food Aid, WHO, CH-1211, Geneva 27, (Switzerland)

1998-12-31

Post-harvest losses due to sprouting, insect infestation and spoilage by microorganisms is a serious problem in many countries and commonly aggravates the problem of food shortages. In addition, many developing countries also depend largely on agricultural produce, such as grain, tuber and tropical fruit, as major export crops to earn foreign exchange. The use of ionizing radiation as an effective means of disinfecting and/or prolonging the self-life of several food products has been well documented in a number of developing countries. The World health organization (WHO) encourages its Member States to consider all measures to eliminate or reduce food borne pathogens in food and improve their supplies of safe and nutritious food. In regard to its contribution to food safety, food irradiation may be one of the most significant contributions to public health to be made by food science and technology since the introduction of pasteurization. Because the promotion of a safe, nutritious and adequate food supply is an essential component of its primary health care strategy, WHO is concerned that the unwarranted rejection or limitation of this process may endanger public health and deprive consumers of the choice of foods processed for safety. (Author)

Public health aspects of food irradiation

Energy Technology Data Exchange (ETDEWEB)

Kaferstein, F. [Director, Programme of Food Safety and Food Aid, WHO, CH-1211, Geneva 27, (Switzerland)

1997-12-31

Post-harvest losses due to sprouting, insect infestation and spoilage by microorganisms is a serious problem in many countries and commonly aggravates the problem of food shortages. In addition, many developing countries also depend largely on agricultural produce, such as grain, tuber and tropical fruit, as major export crops to earn foreign exchange. The use of ionizing radiation as an effective means of disinfecting and/or prolonging the self-life of several food products has been well documented in a number of developing countries. The World health organization (WHO) encourages its Member States to consider all measures to eliminate or reduce food borne pathogens in food and improve their supplies of safe and nutritious food. In regard to its contribution to food safety, food irradiation may be one of the most significant contributions to public health to be made by food science and technology since the introduction of pasteurization. Because the promotion of a safe, nutritious and adequate food supply is an essential component of its primary health care strategy, WHO is concerned that the unwarranted rejection or limitation of this process may endanger public health and deprive consumers of the choice of foods processed for safety. (Author)

Fundus Autofluorescence Captured With a Nonmydriatic Retinal Camera in Vegetarians Versus Nonvegetarians.

Science.gov (United States)

Kommana, Sumana S; Padgaonkar, Pooja; Mendez, Nicole; Wu, Lesley; Szirth, Bernard; Khouri, Albert S

2015-09-09

A baseline level of lipofuscin in the retinal pigment epithelium (RPE) is inevitable with age, but increased levels due to increased oxidative stress can result in deleterious vision loss at older ages. As earlier detection of differences in levels can lead to superior preventative management, we studied the relationship between lipofuscin accumulation and dietary lifestyle (vegetarian vs. nonvegetarian) in the younger, healthy South Asian population using retinal fundus autofluorescence (FAF) imaging. In this pilot study, we examined 37 healthy subjects (average age 23 years ± 1) all undergoing similar stress levels as medical students at Rutgers New Jersey Medical School. Levels of lipofuscin concentrations were imaged using a FAF retinal camera (Canon CX-1). Two images (color and FAF) were captured of the left eye and included in the analysis. FAF quantitative scoring was measured in 2 regions of the captured image, the papillo-macular region (P) and the macula (M), by determining the grayscale score of a 35.5 mm(2) rectangle in the respective regions. Standardized scores (corrected to remove baseline fluorescence) were then obtained. Means, standard deviations, and t tests were performed for comparisons. Fundus autofluorescence scores of regions P and M were significantly different (P vegetarians had statistically significant lower levels of autofluorescence. These findings can have potential implications regarding long-term retinal health and risk for developing certain diseases over decades in subjects at risk for vision-threatening diseases. © 2015 Diabetes Technology Society.

The Brain Functional Networks Associated to Human and Animal Suffering Differ among Omnivores, Vegetarians and Vegans

Science.gov (United States)

Filippi, Massimo; Riccitelli, Gianna; Falini, Andrea; Di Salle, Francesco; Vuilleumier, Patrik; Comi, Giancarlo; Rocca, Maria A.

2010-01-01

Empathy and affective appraisals for conspecifics are among the hallmarks of social interaction. Using functional MRI, we hypothesized that vegetarians and vegans, who made their feeding choice for ethical reasons, might show brain responses to conditions of suffering involving humans or animals different from omnivores. We recruited 20 omnivore subjects, 19 vegetarians, and 21 vegans. The groups were matched for sex and age. Brain activation was investigated using fMRI and an event-related design during observation of negative affective pictures of human beings and animals (showing mutilations, murdered people, human/animal threat, tortures, wounds, etc.). Participants saw negative-valence scenes related to humans and animals, alternating with natural landscapes. During human negative valence scenes, compared with omnivores, vegetarians and vegans had an increased recruitment of the anterior cingulate cortex (ACC) and inferior frontal gyrus (IFG). More critically, during animal negative valence scenes, they had decreased amygdala activation and increased activation of the lingual gyri, the left cuneus, the posterior cingulate cortex and several areas mainly located in the frontal lobes, including the ACC, the IFG and the middle frontal gyrus. Nonetheless, also substantial differences between vegetarians and vegans have been found responding to negative scenes. Vegetarians showed a selective recruitment of the right inferior parietal lobule during human negative scenes, and a prevailing activation of the ACC during animal negative scenes. Conversely, during animal negative scenes an increased activation of the inferior prefrontal cortex was observed in vegans. These results suggest that empathy toward non conspecifics has different neural representation among individuals with different feeding habits, perhaps reflecting different motivational factors and beliefs. PMID:20520767

A Comparison of Eating Attitudes Between Vegans/Vegetarians and Nonvegans/Nonvegetarians in Terms of Orthorexia Nervosa.

Science.gov (United States)

Çiçekoğlu, Pınar; Tunçay, Güzin Yasemin

2018-04-01

This descriptive study was performed to compare signs of orthorexia nervosa and eating habits and attitudes of vegans/vegetarians and nonvegans/nonvegetarians. The study sample included 62 people, of whom 31 were vegan/vegetarian and 31 were nonvegan/nonvegetarian. Data were gathered with a personal characteristics form, Orthorexia Nervosa Evaluation Scale-11, Eating Attitudes Test-40 and Maudsley Obsessive Compulsive Inventory. There were not any significant differences between scores for Orthorexia Nervosa Evaluation Scale-11, Eating Attitudes Test-40 and Maudsley Obsessive Compulsive Inventory (p>0,05). As scores for Orthorexia Nervosa Evaluation Scale-11 decreased, predisposition to orthorexia nervosa increased. Therefore, although correlation coefficients were negative, they were considered positive. There was a significant, negative relation between Eating Habits Test-40 scores and Orthorexia Nervosa Evaluation Scale-11 scores (r=-0.290, p=0.002) and between Maudsley Obsessive Compulsive Inventory scores and Orthorexia Nervosa Evaluation Scale-11 scores (r=-0.319, p=0.012). As poor eating habits and obsessive symptoms increased, so did orthorectic symptoms. In light of obtained results, it seems that people become vegan/vegetarian mainly for ethical reasons and that veganism/vegetarianism is not associated with obsession of healthy eating. Copyright © 2017 Elsevier Inc. All rights reserved.

Vegetarian Diet in Chronic Kidney Disease—A Friend or Foe

Science.gov (United States)

Gluba-Brzózka, Anna; Franczyk, Beata; Rysz, Jacek

2017-01-01

Healthy diet is highly important, especially in patients with chronic kidney disease (CKD). Proper nutrition provides the energy to perform everyday activities, prevents infection, builds muscle, and helps to prevent kidney disease from getting worse. However, what does a proper diet mean for a CKD patient? Nutrition requirements differ depending on the level of kidney function and the presence of co-morbid conditions, including hypertension, diabetes, and cardiovascular disease. The diet of CKD patients should help to slow the rate of progression of kidney failure, reduce uremic toxicity, decrease proteinuria, maintain good nutritional status, and lower the risk of kidney disease-related secondary complications (cardiovascular disease, bone disease, and hypertension). It has been suggested that plant proteins may exert beneficial effects on blood pressure, proteinuria, and glomerular filtration rate, as well as results in milder renal tissue damage when compared to animal proteins. The National Kidney Foundation recommends vegetarianism, or part-time vegetarian diet as being beneficial to CKD patients. Their recommendations are supported by the results of studies demonstrating that a plant-based diet may hamper the development or progression of some complications of chronic kidney disease, such as heart disease, protein loss in urine, and the progression of kidney damage. However, there are sparse reports suggesting that a vegan diet is not appropriate for CKD patients and those undergoing dialysis due to the difficulty in consuming enough protein and in maintaining proper potassium and phosphorus levels. Therefore, this review will focus on the problem as to whether vegetarian diet and its modifications are suitable for chronic kidney disease patients. PMID:28394274

Vegetarian Diet in Chronic Kidney Disease-A Friend or Foe.

Science.gov (United States)

Gluba-Brzózka, Anna; Franczyk, Beata; Rysz, Jacek

2017-04-10

Healthy diet is highly important, especially in patients with chronic kidney disease (CKD). Proper nutrition provides the energy to perform everyday activities, prevents infection, builds muscle, and helps to prevent kidney disease from getting worse. However, what does a proper diet mean for a CKD patient? Nutrition requirements differ depending on the level of kidney function and the presence of co-morbid conditions, including hypertension, diabetes, and cardiovascular disease. The diet of CKD patients should help to slow the rate of progression of kidney failure, reduce uremic toxicity, decrease proteinuria, maintain good nutritional status, and lower the risk of kidney disease-related secondary complications (cardiovascular disease, bone disease, and hypertension). It has been suggested that plant proteins may exert beneficial effects on blood pressure, proteinuria, and glomerular filtration rate, as well as results in milder renal tissue damage when compared to animal proteins. The National Kidney Foundation recommends vegetarianism, or part-time vegetarian diet as being beneficial to CKD patients. Their recommendations are supported by the results of studies demonstrating that a plant-based diet may hamper the development or progression of some complications of chronic kidney disease, such as heart disease, protein loss in urine, and the progression of kidney damage. However, there are sparse reports suggesting that a vegan diet is not appropriate for CKD patients and those undergoing dialysis due to the difficulty in consuming enough protein and in maintaining proper potassium and phosphorus levels. Therefore, this review will focus on the problem as to whether vegetarian diet and its modifications are suitable for chronic kidney disease patients.

Effects of Vegetarian Diets on Blood Lipids: A Systematic Review and Meta-Analysis of Randomized Controlled Trials.

Science.gov (United States)

Wang, Fenglei; Zheng, Jusheng; Yang, Bo; Jiang, Jiajing; Fu, Yuanqing; Li, Duo

2015-10-27

Vegetarian diets exclude all animal flesh and are being widely adopted by an increasing number of people; however, effects on blood lipid concentrations remain unclear. This meta-analysis aimed to quantitatively assess the overall effects of vegetarian diets on blood lipids. We searched PubMed, Scopus, Embase, ISI Web of Knowledge, and the Cochrane Library through March 2015. Studies were included if they described the effectiveness of vegetarian diets on blood lipids (total cholesterol, low-density lipoprotein cholesterol, high-density lipoprotein cholesterol, and triglyceride). Weighted mean effect sizes were calculated for net changes by using a random-effects model. We performed subgroup and univariate meta-regression analyses to explore sources of heterogeneity. Eleven trials were included in the meta-analysis. Vegetarian diets significantly lowered blood concentrations of total cholesterol, low-density lipoprotein cholesterol, high-density lipoprotein cholesterol, and non-high-density lipoprotein cholesterol, and the pooled estimated changes were -0.36 mmol/L (95% CI -0.55 to -0.17; PVegetarian diets did not significantly affect blood triglyceride concentrations, with a pooled estimated mean difference of 0.04 mmol/L (95% CI -0.05 to 0.13; P=0.40). This systematic review and meta-analysis provides evidence that vegetarian diets effectively lower blood concentrations of total cholesterol, low-density lipoprotein cholesterol, high-density lipoprotein cholesterol, and non-high-density lipoprotein cholesterol. Such diets could be a useful nonpharmaceutical means of managing dyslipidemia, especially hypercholesterolemia. © 2015 The Authors. Published on behalf of the American Heart Association, Inc., by Wiley Blackwell.

Measurement of ethical food choice motives.

Science.gov (United States)

Lindeman, M; Väänänen, M

2000-02-01

The two studies describe the development of three complementary scales to the Food Choice Questionnaire developed by Steptoe, Pollard & Wardle (1995). The new items address various ethical food choice motives and were derived from previous studies on vegetarianism and ethical food choice. The items were factor analysed in Study 1 (N=281) and the factor solution was confirmed in Study 2 (N=125), in which simple validity criteria were also included. Furthermore, test-retest reliability was assessed with a separate sample of subjects (N=36). The results indicated that the three new scales, Ecological Welfare (including subscales for Animal Welfare and Environment Protection), Political Values and Religion, are reliable and valid instruments for a brief screening of ethical food choice reasons. Copyright 2000 Academic Press.

High compliance with dietary recommendations in a cohort of meat eaters, fish eaters, vegetarians, and vegans: results from the European Prospective Investigation into Cancer and Nutrition–Oxford study☆☆☆

Science.gov (United States)

Sobiecki, Jakub G.; Appleby, Paul N.; Bradbury, Kathryn E.; Key, Timothy J.

2016-01-01

The aim of this study was to investigate differences in dietary intakes between 30 251 participants in the European Prospective Investigation into Cancer and Nutrition–Oxford study, comprising 18 244 meat eaters, 4 531 fish eaters, 6 673 vegetarians, and 803 vegans aged 30 to 90 years who completed semiquantitative food frequency questionnaires. We hypothesized that these groups characterized by varying degrees of animal product exclusion have significantly different intakes of many nutrients, with possible implications for dietary adequacy and compliance with population dietary goals. Nutrient intakes were estimated including fortification in foods, but excluding dietary supplements. Dietary supplementation practices were also evaluated. Highly significant differences were found in estimated nutrient intakes between meat eaters and vegans, with fish eaters and vegetarians usually having intermediate values. Meat eaters had the highest energy intakes, followed by fish eaters and vegetarians, whereas vegans had the lowest intakes. Vegans had the highest intakes of polyunsaturated fatty acids, dietary fiber, vitamins C and E, folate, magnesium, iron, and copper. Meat eaters had the highest intake of saturated fatty acids, protein, vitamin B2, vitamin B12, vitamin D, zinc, and iodine. Fish eaters had the highest intakes of calcium and selenium. There were no statistically significant differences in sodium and potassium intakes between dietary groups. With the exception of sodium intake, compliance with population dietary goals was high across diet groups. The results suggested a high prevalence of inadequacy for dietary vitamin B12 and iodine in vegans. The diet groups under study showed striking differences in dietary intakes, with possible implications for compliance with dietary recommendations, as well as cardiometabolic diseases risk. PMID:27101764

Water-Food-Nutrition-Health Nexus: Linking Water to Improving Food, Nutrition and Health in Sub-Saharan Africa

Directory of Open Access Journals (Sweden)

Tafadzwanashe Mabhaudhi

2016-01-01

Full Text Available Whereas sub-Saharan Africa’s (SSA water scarcity, food, nutrition and health challenges are well-documented, efforts to address them have often been disconnected. Given that the region continues to be affected by poverty and food and nutrition insecurity at national and household levels, there is a need for a paradigm shift in order to effectively deliver on the twin challenges of food and nutrition security under conditions of water scarcity. There is a need to link water use in agriculture to achieve food and nutrition security outcomes for improved human health and well-being. Currently, there are no explicit linkages between water, agriculture, nutrition and health owing to uncoordinated efforts between agricultural and nutrition scientists. There is also a need to develop and promote the use of metrics that capture aspects of water, agriculture, food and nutrition. This review identified nutritional water productivity as a suitable index for measuring the impact of a water-food-nutrition-health nexus. Socio-economic factors are also considered as they influence food choices in rural communities. An argument for the need to utilise the region’s agrobiodiversity for addressing dietary quality and diversity was established. It is concluded that a model for improving nutrition and health of poor rural communities based on the water-food-nutrition-health nexus is possible.

[Food and beverages available in automatic food dispensers in health care facilities of the Portugal North Health Region].

Science.gov (United States)

Rodrigues, Filipa Gomes; Ramos, Elisabete; Freitas, Mário; Neto, Maria

2010-01-01

Patients and health staff frequently need to stay in health care facilities for quite a long time. Therefore, it's necessary to create the conditions that allow the ingestion of food during those periods, namely through the existence of automatic food dispensers. However, the available food and beverages might not always be compatible with a healthy diet. The aim of this work was to evaluate if the food and beverages available in automatic food dispensers in public Ambulatory Care Facilities (ACF) and Hospitals of the Portugal North Health Region were contributing to a healthy diet, during the year of 2007. A questionnaire was elaborated and sent to the Coordinators of the Health Sub-Regions and to the Hospital Administrators. The questionnaire requested information about the existence of automatic food dispensers in the several departments of each health care facility, as well as which food and beverages were available and most sold. Afterwards, the pre-processing of the results involved the classification of the food and beverages in three categories: recommended, sometimes recommended and not recommended. The questionnaire reply ratio was 71% in ACF and 83% in Hospitals. Automatic food dispensers were available in all the Hospitals and 86.5% of ACF. It wasn't possible to acquire food in 37% of the health facility departments. These departments were all located in ACF. The more frequently available beverages in departments with automatic food dispensers were coffee, still water, tea, juices and nectars and soft drinks. Still water, coffee, yogurt, juices and nectars and soft drinks were reported as the most sold. The more frequently avaliable food items were chocolate, recommended cookies, not recommended cakes, recommended sandwiches and sometimes recommended croissants. The food items reported as being the most sold were recommended sandwiches, chocolate, recommended cookies, sometimes recommended croissants and not recommended cookies. The beverages in the

High compliance with dietary recommendations in a cohort of meat eaters, fish eaters, vegetarians, and vegans: results from the European Prospective Investigation into Cancer and Nutrition-Oxford study.

Science.gov (United States)

Sobiecki, Jakub G; Appleby, Paul N; Bradbury, Kathryn E; Key, Timothy J

2016-05-01

The aim of this study was to investigate differences in dietary intakes between 30251 participants in the European Prospective Investigation into Cancer and Nutrition-Oxford study, comprising 18 244 meat eaters, 4 531 fish eaters, 6 673 vegetarians, and 803 vegans aged 30 to 90 years who completed semiquantitative food frequency questionnaires. We hypothesized that these groups characterized by varying degrees of animal product exclusion have significantly different intakes of many nutrients, with possible implications for dietary adequacy and compliance with population dietary goals. Nutrient intakes were estimated including fortification in foods, but excluding dietary supplements. Dietary supplementation practices were also evaluated. Highly significant differences were found in estimated nutrient intakes between meat eaters and vegans, with fish eaters and vegetarians usually having intermediate values. Meat eaters had the highest energy intakes, followed by fish eaters and vegetarians, whereas vegans had the lowest intakes. Vegans had the highest intakes of polyunsaturated fatty acids, dietary fiber, vitamins C and E, folate, magnesium, iron, and copper. Meat eaters had the highest intake of saturated fatty acids, protein, vitamin B2, vitamin B12, vitamin D, zinc, and iodine. Fish eaters had the highest intakes of calcium and selenium. There were no statistically significant differences in sodium and potassium intakes between dietary groups. With the exception of sodium intake, compliance with population dietary goals was high across diet groups. The results suggested a high prevalence of inadequacy for dietary vitamin B12 and iodine in vegans. The diet groups under study showed striking differences in dietary intakes, with possible implications for compliance with dietary recommendations, as well as cardiometabolic diseases risk. Copyright © 2015 The Authors. Published by Elsevier Inc. All rights reserved.

Harmonization of Food-Frequency Questionnaires and Dietary Pattern Analysis in 4 Ethnically Diverse Birth Cohorts.

Science.gov (United States)

de Souza, Russell J; Zulyniak, Michael A; Desai, Dipika; Shaikh, Mateen R; Campbell, Natalie C; Lefebvre, Diana L; Gupta, Milan; Wilson, Julie; Wahi, Gita; Atkinson, Stephanie A; Teo, Koon K; Subbarao, Padmaja; Becker, Allan B; Mandhane, Piushkumar J; Turvey, Stuart E; Sears, Malcolm R; Anand, Sonia S

2016-11-01

Canada is an ethnically diverse nation, which introduces challenges for health care providers tasked with providing evidence-based dietary advice. We aimed to harmonize food-frequency questionnaires (FFQs) across 4 birth cohorts of ethnically diverse pregnant women to derive robust dietary patterns to investigate maternal and newborn outcomes. The NutriGen Alliance comprises 4 prospective birth cohorts and includes 4880 Canadian mother-infant pairs of predominantly white European [CHILD (Canadian Healthy Infant Longitudinal Development) and FAMILY (Family Atherosclerosis Monitoring In earLY life)], South Asian [START (SouTh Asian birth cohoRT)-Canada], or Aboriginal [ABC (Aboriginal Birth Cohort)] origins. CHILD used a multiethnic FFQ based on a previously validated instrument designed by the Fred Hutchinson Cancer Research Center, whereas FAMILY, START, and ABC used questionnaires specifically designed for use in white European, South Asian, and Aboriginal people, respectively. The serving sizes and consumption frequencies of individual food items within the 4 FFQs were harmonized and aggregated into 36 common food groups. Principal components analysis was used to identify dietary patterns that were internally validated against self-reported vegetarian status and externally validated against a modified Alternative Healthy Eating Index (mAHEI). Three maternal dietary patterns were identified-"plant-based," "Western," and "health-conscious"-which collectively explained 29% of the total variability in eating habits observed in the NutriGen Alliance. These patterns were strongly associated with self-reported vegetarian status (OR: 3.85; 95% CI: 3.47, 4.29; r 2 = 0.30, P < 0.001; for a plant-based diet), and average adherence to the plant-based diet was higher in participants in the fourth quartile of the mAHEI than in the first quartile (mean difference: 46.1%; r 2 = 0.81, P < 0.001). Dietary data collected by using FFQs from ethnically diverse pregnant women can be

Claiming health in food products

DEFF Research Database (Denmark)

Lähteenmäki, Liisa

2013-01-01

Health-related information is increasingly used on food products to convey their benefits. Health claims as a subcategory of these messages link the beneficial component, functions or health outcomes with specific products. For consumers, health claims seem to carry the message of increased...... healthiness, but not necessarily making the product more appealing. The wording of the claim seems to have little impact on claim perception, yet the health image of carrier products is important. From consumer-related factors the relevance and attitudes towards functional foods play a role, whereas socio......-demographic factors have only minor impact and the impact seems to be case-dependent. Familiarity with claims and functional foods increase perceived healthiness and acceptance of these products. Apparently consumers make rather rational interpretations of claims and their benefits when forced to assess...

Vegan and vegetarianism as a life styleYaşam tarzı olarak vegan ve vejetaryenlik

OpenAIRE

Tunçay Son, Güzin Yasemin; Bulut, Meryem

2016-01-01

Vegan and vegetarianism that becomes an increasing trend day by day is a life style and a life philosophy and a bioethical approach. The reason of choosing for being a vegan/ vegetarian differs according to people’s preferences. These may be; respecting for a living things’ life, taking an ethical position against exploitation of animals, reducing ecological damage, being healthy and religious purposes. Most people believe that the nature and animals just exist for the sake of them. According...

Conservatism predicts lapses from vegetarian/vegan diets to meat consumption (through lower social justice concerns and social support).

Science.gov (United States)

Hodson, Gordon; Earle, Megan

2018-01-01

Lapses from vegetarian and vegan (i.e., veg*n) food choices to meat consumption are very common, suggesting that sustaining veg*nism is challenging. But little is known about why people return to eating animals after initially deciding to avoid meat consumption. Several potential explanatory factors include personal inconvenience, meat cravings, awkwardness in social settings, or health/nutrition concerns. Here we test the degree to which political ideology predicts lapsing to meat consumption. Past research demonstrates that political ideology predicts present levels of meat consumption, whereby those higher in right-wing ideologies eat more animals, even after controlling for their hedonistic liking of meat (e.g., Dhont & Hodson, 2014). To what extent might political ideology predict whether one has lapsed from veg*n foods back to meat consumption? In a largely representative US community sample (N = 1313) of current and former veg*ns, those higher (vs. lower) in conservatism exhibited significantly greater odds of being a former than current veg*n, even after controlling for age, education, and gender. This ideology-lapsing relation was mediated (i.e., explained) by those higher (vs. lower) in conservatism: (a) adopting a veg*n diet for reasons less centered in justice concerns (animal rights, environment, feeding the poor); and (b) feeling socially unsupported in their endeavor. In contrast, factors such as differential meat craving or lifestyle inconvenience played little mediational role. These findings demonstrate that ideology and justice concerns are particularly relevant to understanding resilience in maintaining veg*n food choices. Implications for understanding why people eat meat, and how to develop intervention strategies, are discussed. Copyright © 2017 Elsevier Ltd. All rights reserved.

Urban environment and health: food security.

Science.gov (United States)

Galal, Osman; Corroon, Meghan; Tirado, Cristina

2010-07-01

The authors examine the impact of urbanization on food security and human health in the Middle East. Within-urban-population disparities in food security represent one of the most dramatic indicators of economic and health disparities. These disparities are reflected in a double burden of health outcomes: increasing levels of chronic disease as well as growing numbers of undernourished among the urban poor. These require further comprehensive solutions. Some of the factors leading to food insecurity are an overdependence on purchased food commodities, lack of sufficient livelihoods, rapid reductions in peripheral agricultural land, and adverse impacts of climate change. The Food and Agriculture Organization of the United Nations (FAO) Food Security Framework is used to examine and compare 2 cities in the Middle East: Amman, Jordan, and Manama, Bahrain.

Vegetarian Diet in Chronic Kidney Disease—A Friend or Foe

Directory of Open Access Journals (Sweden)

Anna Gluba-Brzózka

2017-04-01

Full Text Available Healthy diet is highly important, especially in patients with chronic kidney disease (CKD. Proper nutrition provides the energy to perform everyday activities, prevents infection, builds muscle, and helps to prevent kidney disease from getting worse. However, what does a proper diet mean for a CKD patient? Nutrition requirements differ depending on the level of kidney function and the presence of co-morbid conditions, including hypertension, diabetes, and cardiovascular disease. The diet of CKD patients should help to slow the rate of progression of kidney failure, reduce uremic toxicity, decrease proteinuria, maintain good nutritional status, and lower the risk of kidney disease-related secondary complications (cardiovascular disease, bone disease, and hypertension. It has been suggested that plant proteins may exert beneficial effects on blood pressure, proteinuria, and glomerular filtration rate, as well as results in milder renal tissue damage when compared to animal proteins. The National Kidney Foundation recommends vegetarianism, or part-time vegetarian diet as being beneficial to CKD patients. Their recommendations are supported by the results of studies demonstrating that a plant-based diet may hamper the development or progression of some complications of chronic kidney disease, such as heart disease, protein loss in urine, and the progression of kidney damage. However, there are sparse reports suggesting that a vegan diet is not appropriate for CKD patients and those undergoing dialysis due to the difficulty in consuming enough protein and in maintaining proper potassium and phosphorus levels. Therefore, this review will focus on the problem as to whether vegetarian diet and its modifications are suitable for chronic kidney disease patients.

Ecological determinants of health: food and environment on human health.

Science.gov (United States)

Li, Alice M L

2017-04-01

Human health and diseases are determined by many complex factors. Health threats from the human-animal-ecosystems interface (HAEI) and zoonotic diseases (zoonoses) impose an increasing risk continuously to public health, from those emerging pathogens transmitted through contact with animals, food, water and contaminated environments. Immense challenges forced on the ecological perspectives on food and the eco-environments, including aquaculture, agriculture and the entire food systems. Impacts of food and eco-environments on human health will be examined amongst the importance of human interventions for intended purposes in lowering the adverse effects on the biodiversity. The complexity of relevant conditions defined as factors contributing to the ecological determinants of health will be illuminated from different perspectives based on concepts, citations, examples and models, in conjunction with harmful consequential effects of human-induced disturbances to our environments and food systems, together with the burdens from ecosystem disruption, environmental hazards and loss of ecosystem functions. The eco-health literacy should be further promoting under the "One Health" vision, with "One World" concept under Ecological Public Health Model for sustaining our environments and the planet earth for all beings, which is coincidentally echoing Confucian's theory for the environmental ethics of ecological harmony.

Could targeted food taxes improve health?

Science.gov (United States)

Mytton, Oliver; Gray, Alastair; Rayner, Mike; Rutter, Harry

2007-08-01

To examine the effects on nutrition, health and expenditure of extending value added tax (VAT) to a wider range of foods in the UK. A model based on consumption data and elasticity values was constructed to predict the effects of extending VAT to certain categories of food. The resulting changes in demand, expenditure, nutrition and health were estimated. Three different tax regimens were examined: (1) taxing the principal sources of dietary saturated fat; (2) taxing foods defined as unhealthy by the SSCg3d nutrient scoring system; and (3) taxing foods in order to obtain the best health outcome. Consumption patterns and elasticity data were taken from the National Food Survey of Great Britain. The health effects of changing salt and fat intake were from previous meta-analyses. (1) Taxing only the principal sources of dietary saturated fat is unlikely to reduce the incidence of cardiovascular disease because the reduction in saturated fat is offset by a rise in salt consumption. (2) Taxing unhealthy foods, defined by SSCg3d score, might avert around 2,300 deaths per annum, primarily by reducing salt intake. (3) Taxing a wider range of foods could avert up to 3,200 cardiovascular deaths in the UK per annum (a 1.7% reduction). Taxing foodstuffs can have unpredictable health effects if cross-elasticities of demand are ignored. A carefully targeted fat tax could produce modest but meaningful changes in food consumption and a reduction in cardiovascular disease.

The Eyes of That Cow: Eating Animals and Theorizing Vegetarianism in James Joyce’s Ulysses

Directory of Open Access Journals (Sweden)

Peter Adkins

2017-07-01

Full Text Available At the end of the nineteenth century more than half of Ireland’s entire land surface was being used for the raising of livestock, most of which was transported through Dublin on its way to England to be slaughtered and eaten. The same period saw the development of a new social phenomena of vegetarianism amongst Ireland’s intellectuals and literary figures. This article focuses on James Joyce’s portrayal of livestock, meat and vegetarianism in Ulysses, examining how the novel engages with the politics of cattle raising, the emergence of industrialized animal slaughter and the ethics of meat eating at the turn of the twentieth century. Attending to the ways in which Joyce both historicizes and theorizes the lives of animals and the production of meat, this article places Ulysses in dialogue with recent writings on animal ethics by Jacques Derrida and J. M. Coetzee and the emergence of what is being termed “vegan studies” to suggest a vegetarian reading of Joyce’s novel.

Organic food - food quality and potential health effects

OpenAIRE

Mie, Axel; Wivstad, Maria

2015-01-01

In this report, we try to approach the question “Is organic food healthier than conventional food?” from a scientific perspective. We can conclude that science does not provide a clear answer to this question. A small number of animal studies and epidemiological studies on health effects from the consumption of organic vs. conventional feed/food have been performed. These studies indicate that the production system of the food has some influence on the immune system of the consuming animal or...

Subsistence Food Production Practices: An Approach to Food Security and Good Health.

Science.gov (United States)

Rankoana, Sejabaledi A

2017-10-05

Food security is a prerequisite for health. Availability and accessibility of food in rural areas is mainly achieved through subsistence production in which community members use local practices to produce and preserve food. Subsistence food production ensures self-sufficiency and reduction of poverty and hunger. The main emphasis with the present study is examining subsistence farming and collection of edible plant materials to fulfill dietary requirements, thereby ensuring food security and good health. Data collected from a purposive sample show that subsistence crops produced in the home-gardens and fields, and those collected from the wild, are sources of grain, vegetables and legumes. Sources of grain and legumes are produced in the home-gardens and fields, whereas vegetables sources are mostly collected in the wild and fewer in the home-gardens. These food sources have perceived health potential in child and maternal care of primary health care.

MyFoodAdvisor

Science.gov (United States)

... Pot Salad Dressings & Condiments Sandwiches Sauces Sides Snacks Vegan Vegetarian Salads Lunch Dinner Soup My Likes Ingredients ... Pot Salad Dressings & Condiments Sandwiches Sauces Sides Snacks Vegan Vegetarian Salads Lunch Dinner Soup Apply Cancel Reset ...

Mapping the Lisbon Potential Foodshed in Ribatejo e Oeste: A Suitability and Yield Model for Assessing the Potential for Localized Food Production

Directory of Open Access Journals (Sweden)

Andreia Saavedra Cardoso

2017-11-01

Full Text Available Research on food planning has been recently proposed in North American and European planning to account for how cities might change their food provision to respond to the rising demands for a more sustainable and ethical food system. The purpose of this paper was to evaluate the agro-ecological potential of the Lisbon city region, Ribatejo e Oeste, to increase its Regional Food Self-Reliance (RFSR, through adopting demand restraint and food system relocalization approaches to food system sustainability. Three new diet scenarios were considered: meat-based, plant-based and strict vegetarian, defined in accordance with healthy dietary patterns. We used agro-climatic and agro-edaphic agricultural suitability models to evaluate the agro-ecological potential for RFSR, and proposed the use of Foodshed Landscape Plans within a landscape planning methodology. Results showed the extent of local food production that could improve food self-reliance, with 72%, 76%, 84% of total food needs in the meat-based, plant-based, and strict vegetarian scenarios, respectively. Thus, food system transformation by means of relocalization, is therefore ecologically feasible and would ensure the sustainable use of the ecological basis of food security. Additionally, a dietary transition would imply significant land sparing, which strengthens the demand restraint perspective for a transition to food system sustainability.

INAA of trace elements in Indian vegetarian diet and its adequacy vis-a-vis Recommended Dietary Allowances

International Nuclear Information System (INIS)

Singh, V.; Garg, A.N.

1997-01-01

There has been an increasing awareness concerning the adequacy of trace elements in diet as their deficiency or excess may cause abnormal changes in the biochemical processes. Typical Indian vegetarian diet and dietary components such as cereals, grains, pulses, vegetables and spices have been analysed for 19 elements (Br, Cl, Co, Cr, Cu, Fe, Hg, K, Mn, Mo, Na, P, Rb, Sb, Sc, Se, Sr, Th and Zn) by instrumental neutron activation analysis (INAA). Several Standard Reference Materials (SRMs) were analysed for quality assurance. Based on the elemental contents, the daily dietary intake has been calculated and the data compared with those from other countries, Recommended Dietary Allowances (RDAs) and permissible body burden. It has been observed that, although vegetarian, the Indian diet has an adequate content of essential trace elements compared to non-vegetarian oriental (Japan and Taiwan) and western (Germany, Denmark and USA) diets. (author)

Plasma concentrations and intakes of amino acids in male meat-eaters, fish-eaters, vegetarians and vegans: a cross-sectional analysis in the EPIC-Oxford cohort.

Science.gov (United States)

Schmidt, J A; Rinaldi, S; Scalbert, A; Ferrari, P; Achaintre, D; Gunter, M J; Appleby, P N; Key, T J; Travis, R C

2016-03-01

We aimed to investigate the differences in plasma concentrations and in intakes of amino acids between male meat-eaters, fish-eaters, vegetarians and vegans in the Oxford arm of the European Prospective Investigation into Cancer and Nutrition. This cross-sectional analysis included 392 men, aged 30-49 years. Plasma amino acid concentrations were measured with a targeted metabolomic approach using mass spectrometry, and dietary intake was assessed using a food frequency questionnaire. Differences between diet groups in mean plasma concentrations and intakes of amino acids were examined using analysis of variance, controlling for potential confounding factors and multiple testing. In plasma, concentrations of 6 out of 21 amino acids varied significantly by diet group, with differences of -13% to +16% between meat-eaters and vegans. Concentrations of methionine, tryptophan and tyrosine were highest in fish-eaters and vegetarians, followed by meat-eaters, and lowest in vegans. A broadly similar pattern was seen for lysine, whereas alanine concentration was highest in fish-eaters and lowest in meat-eaters. For glycine, vegans had the highest concentration and meat-eaters the lowest. Intakes of all 18 dietary amino acids differed by diet group; for the majority of these, intake was highest in meat-eaters followed by fish-eaters, then vegetarians and lowest in vegans (up to 47% lower than in meat-eaters). Men belonging to different habitual diet groups have significantly different plasma concentrations of lysine, methionine, tryptophan, alanine, glycine and tyrosine. However, the differences in plasma concentrations were less marked than and did not necessarily mirror those seen for amino acid intakes.

Determination of mammalian deoxyribonucleic acid (DNA) in commercial vegetarian and vegan diets for dogs and cats.

Science.gov (United States)

Kanakubo, K; Fascetti, A J; Larsen, J A

2017-02-01

The determination of undeclared ingredients in pet food using different analytical methods has been reported in recent years, raising concerns regarding adequate quality control, dietary efficacy and the potential for purposeful adulteration. The objective of this study was to determine the presence or absence of mammalian DNA using multiplex polymerase chain reaction (PCR) on diets marketed as vegetarian or vegan for dogs and cats. The diets were tested in duplicate; two samples were purchased approximately 3 to 4 months apart with different lot numbers. Multiplex PCR-targeted mitochondrial DNA with two species-specific primers was used to amplify and sequence two sections of the cytochrome b gene for each of the 11 mammalian species. Half of the diets assessed (7/14) were positive for one or more undeclared mammalian DNA source (bovine, porcine, or ovine), and the result was repeatable for one or more species in six diets. While most of the detected DNA was found at both time points, in some cases, the result was positive only at one time point, suggesting the presence may have been due to unintentional cross-contact with animal-sourced ingredients. DNA from feline, cervine, canine, caprine, equine, murine (mouse and rat) and leporine was not identified in any samples. However, evidence of mammalian DNA does not confirm adulteration by the manufacturer nor elucidate its clinical significance when consumed by animals that may benefit from a vegetarian or vegan diet. Journal of Animal Physiology and Animal Nutrition © 2016 Blackwell Verlag GmbH.

Working towards healthy and sustainable diets: the ‘Double Pyramid Model’ developed by the Barilla Center for Food & Nutrition to raise awareness about the environmental and nutritional impact of foods

Directory of Open Access Journals (Sweden)

Luca Fernando Ruini

2015-05-01

Full Text Available The Barilla Center for Food and Nutrition (BCFN has produced an updated version of the traditional Food Pyramid based on the Mediterranean Diet in order to assess the simultaneous impact that food has on human health and the environment. The Double Pyramid model demonstrates how the foods recommended to be consumed most frequently are also those exerting less environmental impact, whereas the foods that should be consumed more periodically are those characterized by a higher environmental impact. The environmental impacts resulting from three different menus were compared. All menus were equally balanced and comparable in terms of nutrition, but they differed in relation to the presence of absence of animal flesh and animal products. The first dietary pattern (omnivorous included both animal flesh and products; the second (lacto-ovo-vegetarian included animal products (eggs and dairy but no flesh; and the third (vegan was solely plant-based. The results obtained suggest that a diet based on the principles of the Mediterranean Diet, as suggested by the Double Pyramid, generates a lower environmental impact compared to diets that are heavily based on daily meat consumption

The Health Advantage of a Vegan Diet: Exploring the Gut Microbiota Connection

OpenAIRE

Glick-Bauer, Marian; Yeh, Ming-Chin

2014-01-01

This review examines whether there is evidence that a strict vegan diet confers health advantages beyond that of a vegetarian diet or overall healthy eating. Few studies include vegan subjects as a distinct experimental group, yet when vegan diets are directly compared to vegetarian and omnivorous diets, a pattern of protective health benefits emerges. The relatively recent inclusion of vegan diets in studies of gut microbiota and health allows us the opportunity to assess whether the vegan g...

Food for thought: food systems, livestock futures and animal health.

Science.gov (United States)

Wilkinson, Angela

2013-12-01

Global food security, livestock production and animal health are inextricably bound. However, our focus on the future tends to disaggregate food and health into largely separate domains. Indeed, much foresight work is either food systems or health-based with little overlap in terms of predictions or narratives. Work on animal health is no exception. Part of the problem is the fundamental misunderstanding of the role, nature and impact of the modern futures tool kit. Here, I outline three key issues in futures research ranging from methodological confusion over the application of scenarios to the failure to effectively integrate multiple methodologies to the gap between the need for more evidence and power and control over futures processes. At its core, however, a better understanding of the narrative and worldview framing much of the futures work in animal health is required to enhance the value and impact of such exercises.

Working toward Healthy and Sustainable Diets: The “Double Pyramid Model” Developed by the Barilla Center for Food and Nutrition to Raise Awareness about the Environmental and Nutritional Impact of Foods

Science.gov (United States)

Ruini, Luca Fernando; Ciati, Roberto; Pratesi, Carlo Alberto; Marino, Massimo; Principato, Ludovica; Vannuzzi, Eleonora

2015-01-01

The Barilla Center for Food and Nutrition has produced an updated version of the traditional food pyramid based on the Mediterranean diet in order to assess the simultaneous impact that food has on human health and the environment. The Double Pyramid Model demonstrates how the foods recommended to be consumed most frequently are also those exerting less environmental impact, whereas the foods that should be consumed less frequently are those characterized by a higher environmental impact. The environmental impacts resulting from three different menus were compared. All menus were equally balanced and comparable in terms of nutrition, but they differed in relation to the presence of absence of animal flesh and animal products. The first dietary pattern (omnivorous) included both animal flesh and products; the second (lacto-ovo-vegetarian) included animal products (eggs and dairy) but no flesh; and the third (vegan) was solely plant-based. The results obtained suggest that a diet based on the principles of the Mediterranean diet, as suggested by the Double Pyramid, generates a lower environmental impact compared to diets that are heavily based on daily meat consumption. PMID:25988137

Ecological Nutrition: Redefining Healthy Food in Health Care

OpenAIRE

Klein, Kendra C.

2013-01-01

Within what can be called the healthy food in health care (HFHC) movement, a growing coalition of actors are leveraging scientific data on the environmental health impacts of the conventional, industrial food system to inspire and legitimize a range of health care initiatives aligned with alternative agrifood ideals. They are shifting the definition of food-related health from a nutritionism model, eating the right balance of nutrients and food groups, to what I call an ecological nutrition ...

The influence of a whole food vegan diet with Nori algae and wild mushrooms on selected blood parameters.

Science.gov (United States)

Schwarz, Joachim; Dschietzig, Thomas; Schwarz, Jens; Dura, Andreas; Nelle, Esther; Watanabe, Fumio; Wintgens, Karl Florian; Reich, Michael; Armbruster, Franz Paul

2014-01-01

Vegan and vegetarian diets could overcome many diseases of civilization. This study examines whether a whole food vegan diet with Nori algae and wild mushrooms can provide a sufficient quantity of critical nutrients. Five blood samples (Baseline to Time 5) were taken over eight months from 75 subjects (10 vegans without B12 supplementation who consumed Nori algae and wild mushrooms, 20 vegans with supplementation, 40 vegetarians, 5 meat-eaters). Blood was analyzed for blood cell counts, total vitamin B12, holotranscobalamin, homocysteine, methylmalonic acid, vitamin B6, folic acid, ferritin, TSH, zinc, creatinine, vitamin D2 and D3. In the vegan group without supplementation, all means were within the tolerance (holotranscobalamin, homocystein) or normal, except for elevated methylmalonic acid and diminished vitamin D. This group developed significantly higher vitamin D2 levels. The vegan group with B12 supplementation and the vegetarian group showed normal values for all parameters. Vegans following a whole food diet had a borderline supply of vitamin B12. Folic acid, vitamin B6, TSH, iron metabolism, and the blood count were in the normal range. Vegans taking dietary supplements demonstrated satisfactory overall results. An ingestion of sundried mushrooms can contribute to the supply of vitamin D.

Food irradiation and consumer education - the role of food and health professionals

International Nuclear Information System (INIS)

Weaver, V.M.; Marcotte, M.L.

1988-01-01

The role of food and health professionals (food scientists, dietitians, home economists, nurses and nutritionists) could be a crucial component to the acceptance of irradiated food products. While the benefits, uses and safety of food irradiation have been scientifically documented, public awareness of such information has been limited. As decision makers and public educators, food and health professionals provide a liaison between the consumer and industry. Considerations for allaying consumer concern should include; the nutritional adequacy, safety, economics and palatability of properly irradiated products. These professionals can also be instrumental in correctly outlining both the advantages and limitations of food irradiation. The demonstrated advantages are a reduction in the utilization of chemical fumigants, improved organoleptic qualities, increased product shelf-life, and increased food safety. Possible concerns may be the reduction of nutrients and alterations in food palatability. The well informed professional must provide an assessment of all such factors when making recommendations and addressing public issues of concern. Thus, consistent with their professional roles, food and health professionals have an obligation to critically evaluate technological advances, make decisions and convey information to the consumer in a comprehensive, consistent manner. (author)

Food irradiation and consumer education - the role of food and health professionals

Energy Technology Data Exchange (ETDEWEB)

Weaver, V M; Marcotte, M L

1988-01-01

The role of food and health professionals (food scientists, dietitians, home economists, nurses and nutritionists) could be a crucial component to the acceptance of irradiated food products. While the benefits, uses and safety of food irradiation have been scientifically documented, public awareness of such information has been limited. As decision makers and public educators, food and health professionals provide a liaison between the consumer and industry. Considerations for allaying consumer concern should include;the nutritional adequacy, safety, economics and palatability of properly irradiated products. These professionals can also be instrumental in correctly outlining both the advantages and limitations of food irradiation. The demonstrated advantages are a reduction in the utilization of chemical fumigants, improved organoleptic qualities, increased product shelf-life, and increased food safety. Possible concerns may be the reduction of nutrients and alterations in food palatability. The well informed professional must provide an assessment of all such factors when making recommendations and addressing public issues of concern. Thus, consistent with their professional roles, food and health professionals have an obligation to critically evaluate technological advances, make decisions and convey information to the consumer in a comprehensive, consistent manner.

Serum concentrations of vitamin B12 and folate in British male omnivores, vegetarians, and vegans: results from a cross-sectional analysis of the EPIC-Oxford cohort study

Science.gov (United States)

Gilsing, Anne MJ; Crowe, Francesca L; Lloyd-Wright, Zouë; Sanders, Thomas AB; Appleby, Paul N; Allen, Naomi E; Key, Timothy J

2010-01-01

Background/Objectives Vegans and to a lesser extent vegetarians have low average circulating concentrations of vitamin B12; however, the relation between factors such as age or time on these diets and vitamin B12 concentrations is not clear. The objectives were to investigate differences in serum vitamin B12 and folate concentrations between omnivores, vegetarians and vegans and to ascertain whether vitamin B12 concentrations differed by age and time on the diet. Subjects/Methods A cross-sectional analysis involving 689 men (226 omnivores, 231 vegetarians and 232 vegans) from the European Prospective Investigation into Cancer and Nutrition Oxford cohort. Results Mean serum vitamin B12 was highest among omnivores (281, 95% CI: 270-292 pmol/l), intermediate in vegetarians (182, 95% CI: 175-189 pmol/l), and lowest in vegans (122, 95% CI: 117-127 pmol/l). Fifty-two percent of vegans, 7% of vegetarians and one omnivore were classified as vitamin B12 deficient (defined as serum vitamin B12 vegan diet and serum vitamin B12. In contrast, folate concentrations were highest among vegans, intermediate in vegetarians, and lowest in omnivores, but only two men (both omnivores) were categorised as folate deficient (defined as serum folate Vegans have lower vitamin B12 concentrations, but higher folate concentrations, than vegetarians and omnivores. Half of the vegans were categorised as vitamin B12 deficient and would be expected to have a higher risk of developing clinical symptoms related to vitamin B12 deficiency. PMID:20648045

Serum concentrations of vitamin B12 and folate in British male omnivores, vegetarians and vegans: results from a cross-sectional analysis of the EPIC-Oxford cohort study.

Science.gov (United States)

Gilsing, A M J; Crowe, F L; Lloyd-Wright, Z; Sanders, T A B; Appleby, P N; Allen, N E; Key, T J

2010-09-01

Vegans, and to a lesser extent vegetarians, have low average circulating concentrations of vitamin B12; however, the relation between factors such as age or time on these diets and vitamin B12 concentrations is not clear. The objectives of this study were to investigate differences in serum vitamin B12 and folate concentrations between omnivores, vegetarians and vegans and to ascertain whether vitamin B12 concentrations differed by age and time on the diet. A cross-sectional analysis involving 689 men (226 omnivores, 231 vegetarians and 232 vegans) from the European Prospective Investigation into Cancer and Nutrition Oxford cohort. Mean serum vitamin B12 was highest among omnivores (281, 95% CI: 270-292 pmol/l), intermediate among vegetarians (182, 95% CI: 175-189 pmol/l) and lowest among vegans (122, 95% CI: 117-127 pmol/l). In all, 52% of vegans, 7% of vegetarians and one omnivore were classified as vitamin B12 deficient (defined as serum vitamin B12 vegan diet and serum vitamin B12. In contrast, folate concentrations were highest among vegans, intermediate among vegetarians and lowest among omnivores, but only two men (both omnivores) were categorized as folate deficient (defined as serum folate Vegans have lower vitamin B12 concentrations, but higher folate concentrations, than vegetarians and omnivores. Half of the vegans were categorized as vitamin B12 deficient and would be expected to have a higher risk of developing clinical symptoms related to vitamin B12 deficiency.

Health Information Provided by Retail Health Food Outlets

Directory of Open Access Journals (Sweden)

Jaclyn Calder

2000-01-01

Full Text Available Alternative health practices have become increasingly popular in recent years. Many patients visit specific complementary practitioners, while others attempt to educate themselves, trusting advice from employees at local health food stores or the Internet. Thirty-two retail health food stores were surveyed on the nature of the information provided by their staff. A research assistant visited the stores and presented as the mother of a child in whom Crohn’s disease had been diagnosed. Seventy-two per cent (23 of 32 of store employees offered advice, such as to take nutritional and herbal supplements. Of the 23 stores where recommendations were made, 15 (65% based their recommendation on a source of information. Fourteen of the 15 stores using information sources used the same reference book. This had a significant impact on the recommendations; the use of nutritional supplements was favoured. In conclusion, retail health food stores are not as inconsistent as hypothesized, although there are many variances in the types of supplements recommended for the same chronic disease.

Food and Health: Individual, Cultural, or Intellectual Matters?

DEFF Research Database (Denmark)

Coff, Christian Eyde; Nordström, Karin; Jönsson, Håkan

2013-01-01

In personalized nutrition, food is a tool for good health, implying an instrumental relationship between food and health. Food receives a secondary value, whilehealth would appear to be a descriptive biological concept.This article gives an introduction to cultural understandings of food and health...... of personalized nutrition is likely dependent upon the ability to integrate thescientific approach with everyday cultural, emotional, ethical, and sensual understandings of food. Health theories can be divided into two principal rival types—biostatistical and holistic. Biostatistical focuses on survival...... with high levels of vital goals benefit more easily. To reach beyond these groups is likely difficult.This potential injustice should be balanced with global preventive medical programs....

Vitamin B12 Deficiency in Persons with Intellectual Disability in a Vegetarian Residential Care Community

Directory of Open Access Journals (Sweden)

Mohammed Morad

2005-01-01

Full Text Available The goal of this study was to determine the prevalence of vitamin B12 deficiency among intellectually disabled persons in a vegetarian remedial community in Israel. In this community, 47 individuals with intellectual disability (ID live in 7 enlarged families in a kibbutz style agricultural setting. These 47 individuals and 17 of their caregivers were screened for vitamin B12 deficiency. There were 25.5% of the disabled vs. 11.8% of the caregivers found to have levels of vitamin B12 lower than 157 pg/ml. It is concluded that persons with ID in this vegetarian residential care community seemed to be at a higher risk for vitamin B12 deficiency.

Regulations on health/functional foods in Korea

International Nuclear Information System (INIS)

Kim, Ji Yeon; Kim, Dai Byung; Lee, Hyong Joo

2006-01-01

The term 'health/functional food' (HFF) refers to food supplements containing nutrients or other substances (in a concentrated form) that have a nutritional or physiological effect whose purpose is to supplement the normal diet. The Korean Health/Functional Food Act that came into effect in 2004 requires these products to be marketed in measured doses, such as in pills, tablets, capsules, and liquids. HFFs are of two types: generic and product-specific. There are 37 ingredients listed in the act for generic HFFs, and if an HFF contains a new active ingredient that is not included in the generic 37 products, it is considered a product-specific HFF. The standardization, safety, and efficacy of a new active ingredient are reviewed by the Korean Food and Drug Administration in order to receive approval as a product-specific HFF. Conforming with international standards and protecting public health requires constant upgrading of the Health/Functional Food Act

Dietary and hormonal interrelationships among vegetarian Seventh-Day Adventists and nonvegetarian men.

Science.gov (United States)

Howie, B J; Shultz, T D

1985-07-01

The relationship between dietary nutrients and plasma testosterone, 5 alpha-dihydrotestosterone, estradiol-17 beta, luteinizing hormone, and prolactin levels was investigated in 12 Seventh-Day Adventist (SDA) vegetarian (SV), 10 SDA nonvegetarian (SNV), and 8 non-SDA nonvegetarian (NV) men. Fasting blood samples and 3-day dietary intake information were obtained from each subject. The SV subjects consumed significantly more crude and dietary fiber than the SNV and NV subjects, respectively. Plasma levels of testosterone and estradiol-17 beta were significantly lower in the SV than in the omnivores. Additionally, the plasma levels of testosterone and estradiol-17 beta of the combined groups (SV, SNV, and NV) revealed a significant negative relationship with their crude and dietary fiber intakes. These subjects hormonal milieu was related to specific dietary constituents, possibly leading to a decreased plasma concentration of androgen and estrogen in vegetarians. Implications include the possible modification of prostate cancer risk through dietary intervention.

Evaluating the Environmental Consequences of Swedish Food Consumption and Dietary Choices

Directory of Open Access Journals (Sweden)

Michael Martin

2017-12-01

Full Text Available In recent years, a growing interest from consumers to know the origins and contents of foods has put alternative choices, such as organic foods and dietary changes, on the agenda. Dietary choices are important to address, as many studies find that activities related to food production account for nearly 20–30% of anthropogenic greenhouse gas (GHG emissions. Nonetheless, while GHG emissions are important, often other environmental impact categories are not considered in the assessment of the sustainability of different foods, diets and choices. This study aims to quantify the implications of dietary choices for Swedish food consumption on a broad range of environmental impact categories using life cycle assessment to provide insight into the impacts, and potential tradeoffs, associated with certain food products and dietary choices. Scenarios are used to assess the implications of diets with reduced meat, increased Swedish food consumption, increased organic foods, vegan and semi-vegetarian diets. The results indicate that tradeoffs could be possible with certain dietary choices. Increasing Swedish food production and consumption may lead to lower impacts for all impact categories by reducing imports, although limitations in growing season and availability of foods in Sweden allows only for minor increases. The results also indicate that large reductions of greenhouse gas emissions are possible by reducing meat consumption, i.e., by halving meat consumption and through vegan and vegetarian diets. Nonetheless, an increase in vegetable, legume and fruit products may lead to a potential increase in human and ecosystem toxicity. Diets based on nutritional guidelines, show reductions in all impact categories, as these guidelines call for an increase in vegetables and fruits and a reduction in meat consumption. An increase in organic foods showed no significant change in climate impact, although toxicity potential was reduced significantly

Plastic food packaging and health

Directory of Open Access Journals (Sweden)

Raika Durusoy

2011-02-01

Full Text Available Plastics have a wide usage in our daily lives. One of their uses is for food packaging and food containers. The aim of this review is to introduce different types of chemicals that can leach from food packaging plastics into foods and cause human exposure and to mention their effects on health. The types of plastics were reviewed under the 13 headings in Turkish Codex Alimentarius and plastics recycling symbols were provided to enable the recognition of the type of plastic when applicable. Chemicals used during the production and that can cause health risks are investigated under the heading of the relevant type of plastic. The most important chemicals from plastic food packaging that can cause toxicity are styrene, 1,3-butadiene, melamine, formaldehyde, acrylamide, di-2-ethylhexyl phthalate, di-2-ethylhexyl adipate, vinyl chloride and bisphenol A. These chemicals have endocrine disrupting, carcinogenic and/or development disrupting effects. These chemicals may leach into foods depending on the chemical properties of the plastic or food, temperature during packaging, processing and storage, exposure to UV and duration of storage. Contact with fatty/oily or acidic foods, heating of the food inside the container, or drinking hot drinks from plastic cups, use of old and scratched plastics and some detergents increase the risk of leaching. The use of plastic containers and packaging for food and beveradges should be avoided whenever possible and when necessary, less harmful types of plastic should be preferred. [TAF Prev Med Bull 2011; 10(1.000: 87-96

Changing to a vegetarian diet reduces the body creatine pool in omnivorous women, but appears not to affect carnitine and carnosine homeostasis: a randomised trial.

Science.gov (United States)

Blancquaert, Laura; Baguet, Audrey; Bex, Tine; Volkaert, Anneke; Everaert, Inge; Delanghe, Joris; Petrovic, Mirko; Vervaet, Chris; De Henauw, Stefaan; Constantin-Teodosiu, Dumitru; Greenhaff, Paul; Derave, Wim

2018-04-01

Balanced vegetarian diets are popular, although they are nearly absent in creatine and carnosine and contain considerably less carnitine than non-vegetarian diets. Few longitudinal intervention studies investigating the effect of a vegetarian diet on the availability of these compounds currently exist. We aimed to investigate the effect of transiently switching omnivores onto a vegetarian diet for 6 months on muscle and plasma creatine, carnitine and carnosine homeostasis. In a 6-month intervention, forty omnivorous women were ascribed to three groups: continued omnivorous diet (control, n 10), vegetarian diet without supplementation (Veg+Pla, n 15) and vegetarian diet combined with daily β-alanine (0·8-0·4 g/d) and creatine supplementation (1 g creatine monohydrate/d) (Veg+Suppl, n 15). Before (0 months; 0M), after 3 months (3M) and 6 months (6M), a fasted venous blood sample and 24-h urine was collected, and muscle carnosine content was determined by proton magnetic resonance spectroscopy (1H-MRS). Muscle biopsies were obtained at 0M and 3M. Plasma creatine and muscle total creatine content declined from 0M to 3M in Veg+Pla (P=0·013 and P=0·009, respectively), whereas plasma creatine increased from 0M in Veg+Suppl (P=0·004). None of the carnitine-related compounds in plasma or muscle showed a significant time×group interaction effect. 1H-MRS-determined muscle carnosine content was unchanged over 6M in control and Veg+Pla, but increased in Veg+Suppl in soleus (Pvegetarian diet in omnivorous women, which was ameliorated when accompanied by low-dose dietary creatine supplementation. Carnitine and carnosine homeostasis was unaffected by a 3- or 6-month vegetarian diet, respectively.

Exploration of functional food consumption in older adults in relation to food matrices, bioactive ingredients, and health.

Science.gov (United States)

Vella, Meagan N; Stratton, Laura M; Sheeshka, Judy; Duncan, Alison M

2013-01-01

The functional food industry is expanding, yet research into consumer perceptions of functional foods is limited. Older adults could benefit from functional foods due to age-related food and health issues. This research gathered information about functional foods from community-dwelling older adults (n = 200) who completed a researcher-administered questionnaire about consumption, food matrices, bioactive ingredients, and health areas addressed through functional foods. Overall prevalence of functional food consumption was found to be 93.0%. Commonly consumed foods included yogurt with probiotics (56.0%), eggs with omega-3 fatty acids (37.0%), and bread with fiber (35.5%). Functional food matrices primarily consumed were yogurt (51.5%), bread (44.0%), and cereal (40.0%). The primary functional food bioactive consumed was dietary fiber (79.5%). Most participants (86.2%) indicated that they consume functional foods to improve health, and the major areas specified were osteoporosis/bone health (67.5%), heart disease (61.0%), and arthritis (55.0%). These results inform health professionals regarding the potential of functional foods to support health among older adults.

A Strategic Analysis of a Vegetarian Quick-Service Franchise

OpenAIRE

McLean, Scott

2011-01-01

The purpose of this report is to assess the potential success rate of Lean, a vegetarian quick-service restaurant franchise currently in its infancy, in both the local Vancouver market where Lean is attempting to launch, as well as assess the potential growth opportunities for franchise locations. The industry analysis done on the foodservice industry indicates that it is a competitive industry that is highly saturated with many players. It also indicates that Lean is attempting to undertake ...

Dietary Identities in Higher Education: Attracting and Accommodating Vegetarian and Vegan Students

Science.gov (United States)

Parks, Rodney L.; Evans, Brett A.

2014-01-01

As adherents of vegetarianism and veganism form a dedicated minority within the United States and constitute comparatively greater proportions of the populations at U.S. colleges and universities, this qualitative study investigates the unique challenges these communities face in higher education. The exploratory study draws upon two sets of…

Peak Oil, Food Systems, and Public Health

Science.gov (United States)

Parker, Cindy L.; Kirschenmann, Frederick L.; Tinch, Jennifer; Lawrence, Robert S.

2011-01-01

Peak oil is the phenomenon whereby global oil supplies will peak, then decline, with extraction growing increasingly costly. Today's globalized industrial food system depends on oil for fueling farm machinery, producing pesticides, and transporting goods. Biofuels production links oil prices to food prices. We examined food system vulnerability to rising oil prices and the public health consequences. In the short term, high food prices harm food security and equity. Over time, high prices will force the entire food system to adapt. Strong preparation and advance investment may mitigate the extent of dislocation and hunger. Certain social and policy changes could smooth adaptation; public health has an essential role in promoting a proactive, smart, and equitable transition that increases resilience and enables adequate food for all. PMID:21778492

Soil, Food Security and Human Health

Science.gov (United States)

Oliver, Margaret

2017-04-01

"Upon this handful of soil our survival depends. Husband it and it will grow food, our fuel, and our shelter and surround us with beauty. Abuse it and the soil will collapse and die, taking humanity with it" Vedas Sanskrit Scripture, 1500 BC. As the world's population increases issues of food security become more pressing as does the need to sustain soil fertility and to minimize soil degradation. Soil and land are finite resources, and agricultural land is under severe competition from many other uses. Lack of adequate food and food of poor nutritional quality lead to under-nutrition of different degrees, all of which can cause ill- or suboptimal-health. The soil can affect human health directly and indirectly. Direct effects of soil or its constituents result from its ingestion, inhalation or absorption. For example, hook worms enter the body through the skin and cause anaemia, and fungi and dust can be inhaled resulting in respiratory problems. The soil is the source of actinomycetes on which our earliest antibiotics are based (actinomycin, neomycin and streptomycin). Furthermore, it is a potential reservoir of new antibiotics with methods such as functional metagenomics to identify antibiotic resistant genes. Indirect effects of soil arise from the quantity and quality of food that humans consume. Trace elements can have both beneficial and toxic effects on humans, especially where the range for optimal intake is narrow as for selenium. Deficiencies of four trace elements, iodine, iron, selenium and zinc, will be considered because of their substantial effects on human health. Relations between soil and human health are often difficult to extricate because of the many confounding factors present such as the source of food, social factors and so on. Nevertheless, recent scientific understanding of soil processes and factors that affect human health are enabling greater insight into the effects of soil on our health. Multidisciplinary research that includes soil

Using the Implicit Association Test and the Implicit Relational Assessment Procedure to Measure Attitudes toward Meat and Vegetables in Vegetarians and Meat-Eaters

Science.gov (United States)

Barnes-Holmes, Dermot; Murtagh, Louise; Barnes-Holmes, Yvonne; Stewart, Ian

2010-01-01

The current study aimed to assess the implicit attitudes of vegetarians and non-vegetarians towards meat and vegetables, using the Implicit Association Test (IAT) and the Implicit Relational Assessment Procedure (IRAP). Both measures involved asking participants to respond, under time pressure, to pictures of meat or vegetables as either positive…

Ensuring right to organic food in public health system.

Science.gov (United States)

Pashkov, Vitalii; Batyhina, Olena; Leiba, Liudmyla

2018-01-01

Introduction: Human health directly depends on safety and quality of food. In turn, quality and safety of food directly depend on its production conditions and methods. There are two main food production methods: traditional and organic. Organic food production is considered safer and more beneficial for human health. Aim: to determine whether the organic food production method affects human health. Materials and methods: international acts, data of international organizations and conclusions of scientists have been examined and used in the study. The article also summarizes information from scientific journals and monographs from a medical and legal point of view with scientific methods. This article is based on dialectical, comparative, analytic, synthetic and comprehensive research methods. The problems of effects of food production methods and conditions on human health have been analyzed within the framework of the system approach. Conclusions: Food production methods and conditions ultimately affect the state and level of human health. The organic method of production activity has a positive effect on human health.

Functional Dehydrated Foods for Health Preservation

Directory of Open Access Journals (Sweden)

R. M. S. C. Morais

2018-01-01

Full Text Available The market of functional foods has experienced a huge growth in the last decades due to the increased consumers’ awareness in a healthy lifestyle. Dried fruits constitute good snacks, in alternative to salty or sweet ones, and food ingredients due to their taste and nutritional/health benefits. Bioactive molecules are interesting sources to develop functional foods, as they play a major role in improving the health status and minimizing disease risks. The bioactive compounds most widely discussed in literature are presented in this review, for example, polyphenols, phytosterols, and prebiotics. Different technologies to dry bioproducts for producing functional foods or ingredients are presented. New drying techniques for the preservation of bioactive compounds are proposed, focusing more specifically on dielectric drying. A discussion on the techniques that can be used to optimize drying processes is performed. An overview on dehydrated plant based foods with probiotics is provided. The microorganisms used, impregnation procedures, drying methods, and evaluated parameters are presented and discussed. The principal bioactive compounds responsible for nutritional and health benefits of plant derived dried food products—fruits and vegetables, fruits and vegetables by-products, grains, nuts, and algae—are presented. Phytochemical losses occurring during pretreatments and/or drying processes are also discussed.

Food and Health Inequalities in European Union

DEFF Research Database (Denmark)

Robertson, Aileen

Food and Inequalities in European Union Dr. Aileen Robertson, Public Health Nutritionist at the Metropolitan University College, Copenhagen. Dr. Robertson focused on food and inequality in light of the increased prevalence of overweight and obesity in Europe. On average over 50% of Europeans...... public procurement; 3) more democratic sustainable food systems with fairer prices to producers; 4) realise that food and nutrition policies are at the heart of achieving all 17 Sustainable Development Goals and the COP21climate goals; 5) a ‘Health in All Policies’ approach applied to CAP reform...

21 CFR 1250.35 - Health of persons handling food.

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2010-04-01

... 21 Food and Drugs 8 2010-04-01 2010-04-01 false Health of persons handling food. 1250.35 Section 1250.35 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) REGULATIONS UNDER CERTAIN OTHER ACTS ADMINISTERED BY THE FOOD AND DRUG ADMINISTRATION INTERSTATE CONVEYANCE...

Can we cut out the meat of the dish? Constructing consumer-oriented pathways towards meat substitution.

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Schösler, Hanna; de Boer, Joop; Boersema, Jan J

2012-02-01

The shift towards a more sustainable diet necessitates less reliance on foods of animal origin. This study presents data from a representative survey of Dutch consumers on their practices related to meat, meat substitution and meat reduction. The practices reflected a cultural gradient of meat substitution options running from other products of animal origin and conventional meat free meals to real vegetarian meals. To investigate feasible substitution options, a variety of meals without meat were presented using photos, which were rated by the participants in terms of attractiveness and chances that they would prepare a similar meal at home. The results demonstrated the influence of meal formats, product familiarity, cooking skills, preferences for plant-based foods and motivational orientations towards food. In particular, a lack of familiarity and skill hampered the preparation of real vegetarian meals. Based on the findings we propose a diversified understanding of meat substitution and we specify four policy-relevant pathways for a transition towards a more plant-based diet, including an incremental change towards more health-conscious vegetarian meals, a pathway that utilizes the trend towards convenience, a pathway of reduced portion size, and practice-oriented change towards vegetarian meals. Copyright © 2011 Elsevier Ltd. All rights reserved.

Food, Tourism and Health: a Possible Sinergy?

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Silvana Hrelia

2015-06-01

Full Text Available Food is a significant aspect of the tourist’s experience of a destination. While the term “wine and food tourism ” is too often addressed only to the taste of the product, the more aseptic definition of “food tourism” wants to focus the attention also on the health properties of local products. Healthy eating is not about strict nutrition philosophies, staying unrealistically thin, or depriving ourselves of the foods we love. Rather, it is about feeling great, having more energy, stabilizing our mood, and keeping ourselves as healthy as possible, all of which can be achieved by learning some nutrition basics and using them in a way that works for us. We can expand our range of healthy food choices and learn how to plan ahead to create and maintain a tasty, healthy diet. Not only the psychological, but also the physical benefits of tourism appear to have gained increasing importance and healthy nutrition represents one of the most important determinants. Food tourism can be considered a potential benefit for human health.Understanding tourists’ needs and wants in terms of healthy food consumption is of paramount importance to hospitality businesses. Food, tourism and health could really be a possible synergy.

Faecal microbiota composition in vegetarians: comparison with omnivores in a cohort of young women in southern India.

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Kabeerdoss, Jayakanthan; Devi, R Shobana; Mary, R Regina; Ramakrishna, Balakrishnan S

2012-09-28

The effect of vegetarian diets on faecal microbiota has been explored largely through culture-based techniques. The present study compared the faecal microbiota of vegetarian and omnivorous young women in southern India. Faecal samples were obtained from thirty-two lacto-vegetarian and twenty-four omnivorous young adult women from a similar social and economic background. Macronutrient intake and anthropometric data were collected. Faecal microbiota of interest was quantified by real-time PCR with SYBR Green using primers targeting 16S rRNA genes of groups, including: Clostridium coccoides group (Clostridium cluster XIVa), Roseburia spp.-Eubacterium rectale, Bacteroides--Prevotella group, Bifidobacterium genus, Lactobacillus group, Clostridium leptum group (Clostridium cluster IV), Faecalibacterium prausnitzii, Ruminococcus productus--C. coccoides, Butyrivibrio, Enterococcus species and Enterobacteriaceae. The groups were matched for age, socio-economic score and anthropometric indices. Intake of energy, complex carbohydrates and Ca were significantly higher in the omnivorous group. The faecal microbiota of the omnivorous group was enriched with Clostridium cluster XIVa bacteria, specifically Roseburia-E. rectale. The relative proportions of other microbial communities were similar in both groups. The butyryl-CoA CoA-transferase gene, associated with microbial butyrate production, was present in greater amounts in the faeces of omnivores, and the levels were highly correlated with Clostridium cluster XIVa and Roseburia-E. rectale abundance and to a lesser extent with Clostridium leptum and F. prausnitzii abundance and with crude fibre intake. Omnivores had an increased relative abundance of Clostridium cluster XIVa bacteria and butyryl-CoA CoA-transferase gene compared with vegetarians, but we were unable to identify the components of the diet responsible for this difference.

The effect of a vegetarian versus conventional hypocaloric diet on serum concentrations of persistent organic pollutants in patients with type 2 diabetes.

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Kahleova, H; Tonstad, S; Rosmus, J; Fisar, P; Mari, A; Hill, M; Pelikanova, T

2016-05-01

The aim of this study was to explore the effect of a vegetarian versus conventional diet on the serum levels of persistent organic pollutants (POPs) in patients with T2D after 12 weeks of dietary intervention and to assess their relationships with metabolic parameters. Men and women with T2D were randomly assigned to follow either a vegetarian diet without fish or meat (n = 37) or an isocaloric conventional antidiabetic diet (n = 37). Both diets were energy restricted (minus 500 kcal/day). All foods were provided to the participants. At randomization (week 0) and 12 weeks, the meal test was performed to assess the β-cell function and serum levels of 24 POPs. Dioxins and dioxin-like POPs were analyzed by isotope dilution high-resolution gas chromatography (HRGC) and mass spectrometry after cleanup of the silica and carbon columns. Non-dioxin-like POPs were analyzed by gas chromatography with an electron capture detector (GC-ECD). Statistical analyses used were repeated-measures analysis of variance (ANOVA), a multivariate regression model, and Pearson's correlations. We observed a statistically nonsignificant trend toward increases in the serum levels of most POPs in response to both hypocaloric diets with no differences between groups. In the groups combined, the change in serum concentrations of total POPs was correlated to changes in HbA1c (r = +0.34; p hypocaloric vegetarian and conventional diets did not reduce the POP levels, possibly due to mobilization of fat stores. Our findings support the relationship between POPs and diabetes, especially β-cell function. ClinicalTrials.gov number, NCT00883038, completed. Copyright © 2016 The Italian Society of Diabetology, the Italian Society for the Study of Atherosclerosis, the Italian Society of Human Nutrition, and the Department of Clinical Medicine and Surgery, Federico II University. Published by Elsevier B.V. All rights reserved.

Dieta vegetariana e níveis de colesterol e triglicérides Vegetarian diet and cholesterol and triglycerides levels

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Simone Grigoletto De Biase

2007-01-01

Full Text Available OBJETIVO: Comparar os valores de triglicérides (TG, colesterol total (CT, lipoproteína de baixa densidade (LDL e lipoproteína de alta densidade (HDL entre indivíduos vegetarianos e onívoros. MÉTODOS: Foram coletadas amostras sangüíneas de 76 indivíduos, de ambos os sexos, que foram separados em quatro grupos de dieta: onívoro, ovolacto, lacto e vegetariano restrito (ou "vegan". Foram dosados: CT, LDL, HDL e TG. RESULTADOS: Para as taxas de CT, LDL e TG, observa-se diferença significante entre as amostras, sendo o maior valor nos onívoros, havendo decréscimo nos vegetarianos, de acordo com o grau de restrição de produtos de origem animal, sendo a menor taxa observada nos "vegans". A média e o desvio padrão do CT foram de 208,09 ± 49,09 mg/dl no grupo de onívoros, e 141,06 ± 30,56 mg/dl no de vegan (p OBJECTIVE: Compare levels of triglyceride (TG, total cholesterol (TC, low density lipoprotein (LDL and high density lipoprotein (HDL among vegetarians and omnivores. METHODS: Blood samples were collected from 76 individuals - both males and females - separated in four different diet groups: omnivores, lacto-ovo vegetarians, lacto vegetarians, and restricted vegetarians (or vegans. Dosing was done for: TC, LDL, HDL and TG. RESULTS: Significant difference was reported for TC, LDL and TG levels among the samples. Higher levels were reported by omnivores, with decreased levels for vegetarians as animal products were restricted, with lowest levels having been reported by vegans. Mean and standard deviation for TC were 208.09 ± 49.09 mg/dl in the group of omnivores, and 141.06 ± 30.56 mg/dl in the group of vegans (p < 0.001. LDL values for omnivores and vegans were respectively: 123.43 ± 42.67 mg/dl and 69.28 ± 29.53 mg/dl (p < 0.001. As for TG, those values were 155.68 ± 119.84 mg/dl and 81.67 ± 81.90 mg/dl (p < 0.01. As for HDL level no difference was reported between the samples, but HDL/TC ratio was significantly higher in

New food product consumer's behaviour: Health literacy and neophobia

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Luis Soares Luis

2016-01-01

Full Text Available Background The development of a new food product aims to respond to consumer ́s concerns related to food and health promotion. Education plays a fundamental role in consumer’s behavior by providing tools that allows them to make informed decisions. Consumer’s empowerment is essential to the success of a health promotion strategy, also the knowledge of health literacy level is important to define a proper health policy. The aim of this study is to evaluate health literacy level and new foods consumption behavior (especially neophobic and neophilic behavior of the Lisbon area residents in Portugal. Methods A questionnaire, that includes the Portuguese version of the Newest Vital Sign, was applied to a stratified sample of 384 individuals (over 15 years old living in the Lisbon area in Portugal distributed accordingly to 2001 Census. Health literacy was evaluated by the Portuguese version of NVS, a tool by which a number of health-related information, in this case nutritional information written in a food label, is used to demonstrate one’s ability to use it to answer to questions. Data analysis was performed in SPSS®, version 19. Results Study results show that there is a close relationship between health literacy and general literacy. It is also clear that health literacy level is low for the majority of the participants and that this factor is relevant in new foods consumption, by positively affecting neophilia. Older individuals, with lower school years attendance and health literacy, are the main consumers with neophobic behavior. Higher health literacy is also directly associated with consumers concerns on how the product was manufactured and on environmental characteristics. There is no statistical association between gender and health literacy, but it is of relevance the fact that an association between health literacy and food neophilia is statistically significant. Conclusion Considering that new food products may improve health