Fig 1 - uploaded by Karen Jaceldo-Siegl
Content may be subject to copyright.
Comparative consumption of major food groups by vegetarians and non-vegetarians. The relative mean (the ratio of the standardised mean in g for each vegetarian dietary pattern to the standardised mean in g for the non-vegetarian dietary pattern) quantity (in g) is shown for each major food group after adjustment for age (seven categories), sex and race (black v. non-black) by direct standardisation and after standardisation to an 8368 kJ/d (2000 kcal/d) diet. , Vegan v. non-vegetarian; , lacto-ovo-vegetarian v. non-vegetarian; , pesco-vegetarian v. non-vegetarian; , semi-vegetarian v. non-vegetarian.
Source publication
Vegetarian dietary patterns have been reported to be associated with a number of favourable health outcomes in epidemiological studies, including the Adventist Health Study 2 (AHS-2). Such dietary patterns may vary and need further characterisation regarding foods consumed. The aims of the present study were to characterise and compare the food con...
Context in source publication
Context 1
... in the consumption of major food groups among the dietary patterns, expressed as the relative mean consumption of each food group for each vegetarian dietary pattern compared with the mean consumption of that food group for the non-vegetarian dietary pattern, after adjustment for age, sex and race and standardisation to an 8368 kJ/d (2000 kcal/d) diet, are graphically illustrated in Fig. 1. As expected, given the definitions of dietary patterns, vegetarians consumed less meat, eggs and dairy products when compared with non-vegetarians. Vegans and lacto-ovo- vegetarians consumed negligible amounts of meats and pesco-vegetarians and semi-vegetarians consumed much less meat when compared with non-vegetarians. Vegans consumed the lowest amounts of eggs and dairy products and non-vegetarians the highest amounts, with the other veg- etarian groups consuming intermediate amounts. Vegetarians also consumed lower amounts of added fats, sweets, snack foods and non-water beverages: in each case, vegans con- sumed the lowest amounts, non-vegetarians the highest amounts and the other vegetarian groups intermediate amounts. Vegans consumed less than one-third of the quantity of non-water beverages daily consumed by non-vegetarians and less than one-fifth of the amount of sweets. On the other hand, vegetarians consumed higher amounts of most of the other major groups of foods of plant origin when com- pared with non-vegetarians, including legumes, soya foods and meat analogues, nuts and seeds, grains, potatoes, avoca- dos, fruits and vegetables. In the case of almost all the major plant food groups -legumes, soya foods and meat analogues, nuts and seeds, grains, potatoes, avocados, fruits and vegetables -vegans were found to consume the highest amounts of daily energy from these food groups, non- vegetarians the lowest amounts and the other vegetarian groups intermediate amounts. 10·1 17·4 0·0 0·0 6·6 10·0 21·2 38·3 10·17 Whole grains 187·3 150·1 35·4 73·9 148·8 262·8 385·2 0·9 7·53 Refined grains 105·9 95·0 21·9 42·1 79·0 139·6 220·7 0·6 7·11 Mixed grains 3·2 14·2 0·0 0·0 0·0 0·0 7·5 76·7 12·43 Legumes 62·0 63·0 10·2 23·2 43·3 80·9 134·5 3·9 4·98 Meat analogues 45·2 54·3 0·0 9·3 31·3 61·6 103·9 16·2 7·53 Soyabeans and tofu 16·5 33·5 0·0 0·0 6·0 12·8 57·7 41·4 5·77 Soya milk 63·6 139·5 0·0 0·0 0·0 70·1 236·7 59·2 1·84 Peanuts 2·5 6·0 0·0 0·0 1·2 1·8 7·7 38·2 25·02 Peanut butter 5·3 7·8 0·0 1·1 2·3 6·9 12·7 19·2 24·60 Tree nuts 10·0 15·6 0·0 1·4 4·1 13·3 25·5 13·9 25·56 Mixed nuts 2·8 6·5 0·0 0·0 1·3 2·0 8·4 41·0 24·85 Seeds 3·0 7·7 0·0 0·0 0·0 2·2 9·3 52·3 23·81 Unprocessed red meat 7·2 17·1 0·0 0·0 0·0 8·0 20·7 64·0 Food consumption by dietary pattern: minor food ...
Similar publications
Knowledge in the role of plant-based diets on health had been shaped in part by cohort studies on vegetarians. We revisited publications from two ongoing longitudinal studies comprising large proportions of vegetarians—the Adventist Health Study-2 (AHS-2) and the European Prospective Investigation into Cancer and Nutrition-Oxford (EPIC-Oxford)—to d...
Citations
... It has also been described that vegetarians, in addition to reduced meat intake, ate less refined grains, added fats, sweets, snacks foods, and caloric beverages than did nonvegetarians and had increased consumption of a wide variety of plant foods [65]. Such a dietary pattern seems responsible for a reduction of hyperinsulinemia, one of the possible factors for colorectal cancer risk related to diet and food intake [66,67]. ...
Context
Cardiovascular diseases (CVDs) and cancer are the two main leading causes of death and disability worldwide. Suboptimal diet, poor in vegetables, fruits, legumes and whole grain, and rich in processed and red meat, refined grains, and added sugars, is a primary modifiable risk factor. Based on health, economic and ethical concerns, plant-based diets have progressively widespread worldwide.
Objective
This umbrella review aims at assessing the impact of animal-free and animal-products-free diets (A/APFDs) on the risk factors associated with the development of cardiometabolic diseases, cancer and their related mortalities.
Data sources
PubMed and Scopus were searched for reviews, systematic reviews, and meta-analyses published from 1st January 2000 to 31st June 2023, written in English and involving human subjects of all ages. Primary studies and reviews/meta-analyses based on interventional trials which used A/APFDs as a therapy for people with metabolic diseases were excluded.
Data extraction
The umbrella review approach was applied for data extraction and analysis. The revised AMSTAR-R 11-item tool was applied to assess the quality of reviews/meta-analyses.
Results
Overall, vegetarian and vegan diets are significantly associated with better lipid profile, glycemic control, body weight/BMI, inflammation, and lower risk of ischemic heart disease and cancer. Vegetarian diet is also associated with lower mortality from CVDs. On the other hand, no difference in the risk of developing gestational diabetes and hypertension were reported in pregnant women following vegetarian diets. Study quality was average. A key limitation is represented by the high heterogeneity of the study population in terms of sample size, demography, geographical origin, dietary patterns, and other lifestyle confounders.
Conclusions
Plant-based diets appear beneficial in reducing cardiometabolic risk factors, as well as CVDs, cancer risk and mortality. However, caution should be paid before broadly suggesting the adoption of A/AFPDs since the strength-of-evidence of study results is significantly limited by the large study heterogeneity alongside the potential risks associated with potentially restrictive regimens.
... Plant-based diets include natural adaptability, allowing for the inclusion of diverse dietary preferences and limits [183]. These variations encompass vegetarianism, which excludes animal products except for dairy and eggs, and veganism, which excludes all animal products [184]. Within this range, athletes may choose to follow a flexitarian strategy, which involves including plant-based meals while not completely eliminating animal products [179]. ...
The intricate interplay between plant-based nutrition, antioxidants, and their impact on athletic performance forms the cornerstone of this comprehensive review. Emphasizing the pivotal importance of dietary choices in the realm of sports, this paper sets the stage for an in-depth exploration of how stress and physical performance are interconnected through the lens of nutrition. The increasing interest among athletes in plant-based diets presents an opportunity with benefits for health, performance, and recovery. It is essential to investigate the connection between sports, plants, and antioxidants. Highlighting the impact of nutrition on recovery and well-being, this review emphasizes how antioxidants can help mitigate oxidative stress. Furthermore, it discusses the growing popularity of plant-based diets among athletes. It elaborates on the importance of antioxidants in combating radicals addressing stress levels while promoting cellular health. By identifying rich foods, it emphasizes the role of a balanced diet in ensuring sufficient intake of these beneficial compounds. Examining stress within the context of sports activities, this review provides insights into its mechanisms and its impact on athletic performance as well as recovery processes. This study explores the impact of plant-based diets on athletes including their types, potential advantages and challenges. It also addresses the drawbacks of relying on plant-based diets, concerns related to antioxidant supplementation and identifies areas where further research is needed. Furthermore, the review suggests directions for research and potential innovations in sports nutrition. Ultimately it brings together the aspects of sports, plant-based nutrition, and antioxidants to provide a perspective for athletes, researchers and practitioners. By consolidating existing knowledge, it offers insights that can pave the way for advancements in the ever-evolving field of sports nutrition.
... Vegetarians consume more vegetables, whole grains, and nuts while away from purine-rich meat and seafood. 10,11 Compared with omnivores, vegetarians are considered to have a lower concentration of uric acid. However, there are some vegetarians who are still in the status of hyperuricemia. ...
Background
Vegetarian diets have been shown to lower the risks of hyperuricemia and gout. Little is known about the risk factors of hyperuricemia in vegetarians.
Methods
This community-based retrospective case-control study was conducted to establish prediction models for hyperuricemia. From 5 September 2005 to 31 December 2016, 7331 adult vegetarians were recruited at Taipei Tzu Chi Hospital. Hyperuricemia was defined as a serum uric acid concentration greater than 7 mg/dL.
Results
There were 593 (8.1%) vegetarians with hyperuricemia and 6738 (91.9 %) without hyperuricemia. We stepwise built up three models for predicting hyperuricemia in vegetarians. The full model (Model 3) has the highest area under the receiver operating characteristic curve (AUROC, 85.52%). Additionally, the AUROC of Model 3 is 77.97% and 84.85% in vegetarians with or without prior gout history, respectively. Moreover, male gender, hyperlipidemia, body mass index, and serum albumin are independent risk factors for hyperuricemia in vegetarians. In contrast, estimated glomerular filtration rate and proteinuria are independently associated with lower risks of hyperuricemia in vegetarians.
Conclusion
Our study revealed that risk factors for hyperuricemia, which includes clinical characteristics, account for more than 85% of discriminatory performance in Taiwanese vegetarians. This model may be helpful for monitoring and preventing hyperuricemia in the population.
... Н. П. Огарёва". Саранск; 15 ГБУ РС (Я) "Республиканский центр общественного здоровья и медицинской профилактики". Якутск; 16 ФГАОУ ВО "Северо-Восточный федеральный университет им. ...
... Стоит отметить, что вопрос меньшего потребления соли вегетарианцами и веганами пока неочевиден. Данные международных исследований неоднозначны: одни авторы отмечают более низкое потребление добавленной соли лицами, ограничивающими животные продукты в рационе, другие -выявляют более высокое присутствие соли в питании веганов, третьи же -не находят разницы 4 [14][15][16][17]. ...
... В различиях показателя ИзбП добавленного сахара значимых результатов получено не было. Некоторые авторы указывают на высокое потребление переработанных продуктов лицами, соблюдающими преимущественно растительные рационы, что, по мнению авторов, продиктовано стремлением к вкусовому разнообразию [14,15]. Продукты с глубокой степенью переработки содержат высокое содержание добавленных соли и сахара, что суммарно будет оказывать негативное влияние на рацион, снижая его исходную протективность. ...
At the present time, there is a growing trend of vegetarian diets, even in countries with a traditional Nordic diet.
Aim. To study the prevalence and characteristics of vegetarian diets in the Russian population at the present stage.
Material and methods. The analysis included data from representative samples of the adult population 25-74 years old, examined within three sections of the Epidemiology of Cardiovascular Diseases and their Risk Factors in Regions of Russian Federation (ESSE-RF) study in 20132014, 2017 and 2020-2022. A total of 57351 participants (24862 men and 32489 women) were analyzed. Nutrition assessment was carried out using the frequency method. Restrictive diets include semi-vegetarian, vegetarian and vegan diets. Data are presented as frequencies and odds ratios (OR) with 95% confidence intervals (CI).
Results. The prevalence of restrictive diets in the Russian population according to three sections of the ESSE-RF study was 3,1%. There is an increase in the prevalence of these diets from 2,7% in 2013, to 3,6% in 2017 and 3,3% in 2020-2022. Men are less likely than women to exclude red meat from their diet (OR 0,55 [0,49-0,61], p<0,05), as are married individuals (0,58 [0,52-0,64], p<0,05). Persons with higher education more often follow a semi-vegetarian diet (OR 1,15 [1,04-1,27], p<0,05). With age, the refusal to consume red meat in the population increases (p<0,001). A semi-vegetarian diet is associated with a lower likelihood of general (OR 0,84 [0,71-0,99], p=0,037) and abdominal obesity (0,78 [0,52-0,64], p<0,001), hypertriglyceridemia (0,82 [0,73-0,92], p=0,001) and hyperglycemia (0,81 [0,67-0,97], p=0,021). The probability of hypertension is lower among people who limit the consumption of animal products (semi-vegetarians (OR 0,85 [0,76-0,95], p=0,004) and vegetarians (0,62 [0,42-0,92], p=0,018), as well as hypercholesterolemia: in semi-vegetarians (0,90 [0,81-0,99], p=0,041), in vegetarians (0,68 [0,47-0,97], p=0,035) and in vegans (0,37 [0,15-0,91], p=0,030).
Conclusion. In the Russian population, individuals following vegetarian diets (3,1% of the population) have a healthier profile of nutritional risk factors.
... Protein ingestion stimulates muscle protein synthesis rates and represents a key factor in 31 maintaining skeletal muscle mass (1,2). The muscle protein synthetic response to protein 32 ingestion is driven by the post-prandial increase in circulating essential amino acid 33 concentrations (3,4), with leucine being of particular relevance (5-7). As such the anabolic 34 properties of a protein are largely determined by the amino acid composition of the protein (3), 35 as well as the protein digestion and amino acid absorption kinetics (8- 10). ...
... Vegetarian diets can be designed to supply enough bioavailable iron (65) , but the iron status of vegetarians is low, although evidence of iron deficiency, such as a higher risk of iron-deficiency anaemia, is lacking (66) . The relationship between vegetarian diets and iron status appears to vary considerably, and one source of variation might be the nature of the food consumed instead of meat, which in traditional vegetarian populations (such as in the UK and among north-American Adventists) is legumes and vegetarian alternatives (31,67) . In populations that have turned more recently towards a meatless diet in western countries, PBMA is probably a more common alternative (4) , raising possible concerns about nutritional quality in general (68) . ...
Plant-based substitutes (PBS) are seen as a convenient way to transition to a more plant-based diet, but their potential health benefits and nutritional concerns remain debated. Based on a review of the literature, it is concluded here that the primary risk of insufficient nutrient intake with PBS concerns iron and calcium, which are critical to the nutritional value of PBS. Other risks were identified but these would depend on the characteristics of the overall diet, as is the case for iodine in a diet containing no seafood or dairy, and vitamin B12 in a vegetarian/vegan diet. Conversely, the use of PBS is also expected to confer some benefits for long-term health because it would result in higher fibre intakes (in the case of meat PBS) and lower SFA intakes (but higher PUFA/MUFA intakes), but attention should be paid to a potential increase in sodium intake with PBS of meat products. In fact, a recurring finding in this review was that PBS is a very heterogeneous food category involving considerable variations in ingredient and nutrient composition, and whose design could be improved in order to foster nutritional and health benefits. The latter also depend on the animal food that is being replaced and are only deemed likely when PBS replace red meat. The fortification of PBS with key nutrients such as iron and calcium may constitute an actionable public health solution to further shift the balance in favour of PBS in the context of the current dietary transition in western countries.
... The vegetarian and vegan market has experienced substantial growth, particularly in the ready meals and convenience food sectors [5]. It is estimated that meat analogues contribute significantly to human diets which exclude animal flesh and their derivatives [18]. Meat-alternative products are aimed primarily at vegetarians, vegans, pescetarians, or flexitarians, as well as those seeking to diversify their diets [19]. ...
Increasing numbers of individuals follow plant-based diets. This has sparked interest in the nutritional evaluation of the meat substitute sector. Nutritional understanding of these products is vital as plant-based eating becomes more common. For example, animal products are rich sources of iron and zinc, and plant-based foods could be inadequate in these minerals. The main aim was to analyse the mineral composition and absorption from a range of plant-based meat-free burgers and compare them to a typical beef burger. Total and bioaccessible mineral contents of plant-based burgers and a beef burger were determined using microwave digestion and in vitro simulated gastrointestinal digestion, respectively. Mineral bioavailability was analysed by in vitro simulated gastrointestinal digestion of foods, followed by exposure of Caco-2 cells to the sample digests and assessment of mineral uptake. Mineral quantification for all samples was achieved using inductively coupled ICP-optical emission spectrometry (ICP-OES). The content of minerals varied significantly amongst the burgers. Significantly greater quantities of Fe and Zn were found in the beef burger compared to most meat substitutes. Bioaccessible Fe was significantly higher in the beef compared to most of the plant-based meat alternatives; however, bioavailable Fe of most plant-based burgers was comparable to beef (p > 0.05). Similarly, bioaccessible Zn was significantly (p < 0.001) higher from the beef burger. Moreover, beef was superior regarding bioavailable Zn (p ≤ 0.05–0.0001), with only the mycoprotein burger displaying comparable Zn bioavailability (p > 0.05). Beef is an excellent source of bioaccessible Fe and Zn compared to most plant-based substitutes; however, these plant-based substitutes were superior sources of Ca, Cu, Mg and Mn. The quantity of bioaccessible and absorbable Fe varies dramatically among the meat alternatives. Plant-based burgers have the potential to provide adequate quantities of iron and zinc to those consuming such burgers as part of a varied diet. Thus, guiding consumer choices will depend on the variety of the vegetable constituents and their iron nutritional quality in different burgers.
... They are not, however, intended to reflect exact dietary recommendations. We model the removal of ASF groups from the BASE scenario in progressive stages that reflect how people typically approach transitions to a more plant-based diet 7,31 : no red meat (NRM), pescatarian (PESC), vegetarian (VEG) and vegan (VGN). Calories lost from meat, seafood, eggs and dairy elimination are replaced with legumes, fruits and vegetables. ...
Potential external cost savings associated with the reduction of animal-sourced foods remain poorly understood. Here we combine life cycle assessment principles and monetarization factors to estimate the monetary worth of damage to human health and ecosystems caused by the environmental impacts of food production. We find that, globally, approximately US$2 of production-related external costs were embedded in every dollar of food expenditure in 2018—corresponding to US$14.0 trillion of externalities. A dietary shift away from animal-sourced foods could greatly reduce these ‘hidden’ costs, saving up to US$7.3 trillion worth of production-related health burden and ecosystem degradation while curbing carbon emissions. By comparing the health effects of dietary change from the consumption versus the production of food, we also show that omitting the latter means underestimating the benefits of more plant-based diets. Our analysis reveals the substantial potential of dietary change, particularly in high and upper-middle-income countries, to deliver socio-economic benefits while mitigating climate change.
... Reducing the risk of systemic diseases such as cardiovascular disease (CVD) Lowering the risk of certain cancers and diabetes mellitus type II. 1 However, critics of vegetarianism often highlight the lack of protein and vitamin B12, both of which are considered to be key nutrients. 2 A systematic literature review by Galchenko et al. 3 explores the topic of protein deficiency within the vegetarian group and argues that vegans are more at risk, due to insufficient intake of the amino acid methionine. ...
... Although vegans, vegetarians and pescatarians are likely to consume more meat and dairy substitute products than omnivores, few existing studies have examined substitute consumption based on adherence to different plant-based diets (7,24,25). Furthermore, studies that assess contributions to the intake of macronutrients and salt and raw ingredients from meat and dairy substitute products also are lacking. In a recently published study investigating dietary habits amongst Norwegians adhering to different types of plant-based diets, 49% of the vegans, 33% of the vegetarians and 32% of the pescatarians reported daily consumption of dairy substitutes (26), and 25% reported weekly consumption of meat substitutes. ...
Background: An increasing number of people adhere to plant-based diets, and the market for plant-based meat and dairy substitute products has been expanding rapidly. Objective: To examine total intake of macronutrients and salt in a sample of Norwegian vegans, vegetarians and pescatarians; the consumption frequency of plant-based meat and dairy substitutes and raw ingredients used in these products; and the contribution to total macronutrient and salt intake from these products. Design: A cross-sectional design using single 24-h dietary recall to assess the intake of macronutrients, salt and substitute products that the participants (n = 158 Norway residents [age 18–60 years]: vegans [n = 83]; vegetarians [n = 47]; pescatarians [n = 28]) consumed. The chi-square test with pairwise comparisons and the Kruskal-Wallis test with post hoc test were used to compare differences between diet groups. Macronutrient and salt intake were assessed relative to the Nordic Nutrition Recommendations (NNR). Results: Dietary macronutrient intake fell within NNR recommendations, with a favourable distribution of fatty acids and high levels of dietary fibre. Most of the vegans (90%), vegetarians (68%) and pescatarians (64%) consumed meat or dairy substitutes. The main raw ingredient in the substitute products was soy, followed by oats and peas. Overall, substitute products contributed to 12% of total energy and 16% of total salt intake. The substitute products contributed to higher saturated fatty acid (SFA) intake amongst vegans (27% of total SFA intake) compared with vegetarians (10%) and pescatarians (8%). Moreover, substitute products contributed to higher protein intake in vegans (19%) compared with pescatarians (7%). Conclusion: Most participants consumed meat or dairy substitute products, suggesting that these products are included regularly in Norwegian plant-based diets. Furthermore, substitute products may contribute to dietary fat, SFA and protein intake amongst vegans.
