Abstract
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.
Highlights
Vegetarian people do not eat meat or seafood, or products containing these foods.A lacto-ovo vegetarian eating pattern is based on grains, vegetables, fruits, legumes, seeds, nuts, dairy products, and eggs [1]
Our results clearly indicate that a vegetarian diet can be adequate to sustain the Nutrients 2010, 2 nutritional demands to at least the same degree as that of omnivores
Studies have pointed out that the effect of a vegetarian diet and a higher intake of plant based food sources may be social class specific [21,22]. Both groups had a high educational level, the V subjects had an even higher educational level compared to the NV subjects
Summary
Vegetarian people do not eat meat (including fowl) or seafood, or products containing these foods. Vegetarian diets can provide several health benefits [6,7,8,9] These positive health-related outcomes in vegetarians can be influenced by factors other than dietary practices. The matched samples principle uses samples of subjects that have been matched to eliminate individual differences and that are respectively subjected to the control and the experimental condition [11,12,13]. In such a design, every vegetarian subject is compared with a non-vegetarian subject matched for possible confounding factors. Matched samples were formed based on the following parameters: sex, age, body mass index (BMI), physical activity, tobacco use and alcohol consumption
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