Abstract
Vegan and vegetarian diets are becoming increasingly popular in the UK. Due to the avoidance of animal products there can be significant differences in nutrient intakes between meat-eaters and vegetarians, and especially vegans. Importantly, research has identified that both vegans and vegetarians may be vulnerable to low intakes of some micronutrients. The aim of this study was to investigate micronutrient intake in omnivorous, vegetarian and vegan women. In total, 62 women (26 omnivores, 16 vegetarians, 20 vegans, mean age 31.6 ± 12.4 y, mean BMI 24.1 ± 1.6 kg/m2) completed 4-day diet diaries. Diet intake data was analyzed using Nutritics and nutrient intake levels were compared with national dietary recommendations (RNIs). Statistical analysis was performed using SPSS, with differences between the groups identified using ANOVA with post-hoc Bonferroni correction. All groups recorded intakes of vitamin D, iron, iodine and selenium below RNI. The vegan group had significantly lower intakes of vitamin D, vitamin B12, calcium, selenium and iodine than vegetarians and omnivores (p < 0.05), with particularly low intakes of selenium (24.7 ± 11.9 μg) and iodine (24.4 ± 12.7 μg). These results suggest that adult women in the UK are at risk of low intakes of several vitamins and minerals, with the exclusion of animal products conferring an additional vulnerability, particularly with respect to selenium and iodine, both of which play important roles in thyroid hormone production. This study highlights iodine and selenium intakes to be a concern amongst women who follow vegan diets, and the necessity of further research to identify if low intake translates to biochemical markers and functional status.
Highlights
In recent years the UK has witnessed an increase in the availability and popularity of animal-free food and drink
In this article we report the results from an analysis of nutrient intakes in adult women following omnivorous, vegan or vegetarian diets
The main aim of this study was to identify whether adult women in England following omnivorous, vegan or vegetarian diets were vulnerable to insufficient intakes in key micronutrients
Summary
In recent years the UK has witnessed an increase in the availability and popularity of animal-free food and drink. In 2018, one in six food products launched in the UK claimed to be vegan or contain no animal ingredients [1]. Sales of non-dairy milks increased by 9.4% between 2016 and 2017 [1] whilst UK supermarket chain Sainsburys report a 65% increase in sales of plant-based products year-on-year [2]. These trends are driven by consumers, with as many as one third (33.5%) reporting that they are cutting down on or cutting out meat altogether, with the majority (21%) adopting a flexible or “flexitarian approach,” 9.5% becoming vegetarian and 3% vegan [3]. Health is the primary motivation cited for reducing meat intake, both in reaction to health scares and efforts to improve overall health, with concerns over meat production, including animal cruelty and the climate change impact commonly cited [5, 6]
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