Non-vegetarians Research Articles

A comprehensive review of healthy effects of vegetarian diets

AimsA comprehensive review comparing the effect of vegetarian (V) and non-vegetarian (NV) diets on the major cardiometabolic diseases’ outcomes was performed. Data synthesisWe performed literature research (up to December 31, 2022) of the evidence separately for vascular disease (VD), obesity (OB), dyslipidemia (Dysl), hypertension (HPT), type 2 diabetes (T2D), metabolic syndrome (MetS), analyzing only cohort studies and randomized controlled studies (RCTs) and comparing the effect of V and NV diets. Cohort studies showed advantages of V diets compared to NV diets on incidence and/or mortality risk for ischemic heart disease, overweight and OB risk. Most cohort studies showed V had lower risk of HPT and lower blood pressure (BP) than NV and V diets had positive effects on T2D risk or plasma parameters. The few cohort studies on the risk of MetS reported mixed results. In RCTs, V diets, mainly low-fat-vegan ones, led to greater weight loss and improved glycemic control than NV diets and in the only one RCT a partial regression of coronary atherosclerosis. In most RCTs, V diets significantly reduced LDL-C levels (but also decreased HDL-C levels) and BP. ConclusionsIn this comprehensive review of the association between V diets and cardiometabolic outcomes, we found that following this type of diet may help to prevent most of these diseases. However, the non-uniformity of the studies, due to ethnic, cultural, and methodological differences, does not allow for generalizing the present results and drawing definitive conclusions. Further, well-designed studies are warranted to confirm the consistency of our conclusions.

Similar body composition, muscle size and strength adaptations to resistance training in lacto-ovo-vegetarians and non-vegetarians.

There is a popular belief that meat consumption is necessary to optimize adaptations to strength training (ST), but evidence to support this hypothesis is scarce. Therefore, this study aimed to compare ST adaptations in lacto-ovo-vegetarians (LOV) and non-vegetarians (NV) with adjusted protein intake per meal. Sixty-four LOV and NV performed 12 weeks of ST and were instructed to ingest at least 20 g of protein, in each main meal during the experimental period. Quadriceps femoris muscle thickness (QFMT), knee extension one-repetition maximum (1RM) and isometric peak torque (PT), as well as participants' body composition were assessed before and after the intervention. Dietary intake was assessed throughout the study. After 12 weeks similar increases in QFMT (LOV: 9.2 ± 5.4; NV: 8.1±5.5mm), knee extension 1RM (LOV: 24.7±11.1; NV: 21.6±9.8 kg) and PT (LOV: 29.8±33.4; NV: 17.5±19.4 N.m) and lean body mass (LOV: 1.3±0.9; NV: 1.4±1.4 kg), alongside a decrease in body fat mass (LOV: -0.5±1.6; NV -0.8±1.6 kg), were observed in both groups at the end of the training period (p<0.05). LOV had lower protein consumption than NV throughout the study (p<0.05), but participants reached intake of at least 1.2 g of protein/kg/day during the experimental period. In conclusion, LOV and NV displayed similar improvements in muscle mass, strength and in body composition after 12 weeks of ST, suggesting that meat consumption and higher protein intake in NV did not bring about further benefits to early adaptations to ST.

Dietary patterns and hip fracture in the Adventist Health Study 2: combined vitamin D and calcium supplementation mitigate increased hip fracture risk among vegans

Concerns regarding the adequacy of vegetarian diets with respect to fracture risk continue. We aimed to explore the influence of 5 previously defined dietary patterns on hip fracture risk and whether this association is modified by concomitant calcium and vitamin D supplementation. The Adventist Health Study 2 is a prospective cohort study in which participants were enrolled during 2002-2007; proportional hazards regression analyses were used to estimate fracture risk. Participants reside throughout the United States and Canada. A total of 34,542 non-Hispanic white peri- and postmenopausal women and men 45 y and older responded to the biennial hospital history form and were followed for a median of 8.4 y. The study identified 679 incident hip fractures during 249,186 person-years of follow-up. Fracture risk varied according to dietary pattern, with a clear effect modification by concurrent supplementation with both vitamin D and calcium. In multivariable models, including adjustment for calcium and vitamin D supplementation, female vegans had 55% higher risk of hip fracture (HR: 1.55; 95% CI: 1.06, 2.26) than nonvegetarians (NVEGs), whereas there was no association between diet pattern and hip fracture risk in men. When further stratifying females on supplement use with both vitamin D and calcium, vegans taking both supplements were at no greater risk of hip fracture than the subjects with other dietary patterns including the NVEGs. Without combined supplementation of both vitamin D and calcium, female vegans are at high risk of hip fracture. However, with supplementation the excessive risk associated with vegans disappeared. Further research is needed to confirm the adequacy of a vegan diet supplemented with calcium and vitamin D with respect to risk of fracture.

Effect of vegetarian versus non-vegetarian diet on resting cardiovascular parameters and their response to mental stress

Background: From time, immemorial dietary modifications have been used to improve the overall health, combat diseases, and/or prevent their occurrence. Inclusion of meat especially in large amounts has been hypothesized to lead to various ill effects, while adopting variants of vegetarian diet is said to afford healthy benefits. Aims and Objectives: This study aims to delineate the role of dietary patterns on the resting cardiovascular parameters and their reactivity to laboratory mental stress. Materials and Methods: Thirty-five subjects meeting the inclusion criteria were recruited and divided based on their dietary preferences into vegetarians (V) and non-vegetarians (NV). They underwent heart rate (HR) and blood pressure (BP) measurements under basal as well as during the mental stress protocol (serial subtraction task). These parameters were compared between the two groups using unpaired t-test, with significance being considered when P < 0.05. Results: The resting values of HR (bpm) (V-85.69 ± 8.96, NV-83.84 ± 10.61), systolic BP (SBP) (mm of Hg) (V-101.06 ± 9.32, NV-101.42 ± 7.81), and diastolic BPs (DBPs) (mm of Hg) (V-70.13 ± 7.74, NV-71.21 ± 6.20) were similar in both the groups, and their response to mental stress was also alike. Conclusion: The resting values of HR and BPs (SBP and DBP) were similar in both the groups, and the amplitude of rise in these parameters on application of mental stress test protocol was not affected by the type of diet being consumed.

Study of relationship between physiological factors and handgrip strength on bone mineral density in healthy men and women - A cross-sectional study

Background: Age, gender, diet, and body mass index (BMI) are important physiological factors that can affect muscle strength and bone mineral density (BMD). Obesity and osteoporosis are two important and developing public health problems worldwide. Aims and Objectives: This study aims to know the relationship between physiological factors such as age, gender, diet, BMI, and handgrip strength (HGS) on BMD in healthy men and women. Materials and Methods: A total of 198 participants of age 30–70 years were included in the study. BMI was calculated using Quetelet index. Measurement of HGS was done using a handgrip dynamometer following standard methods. HGS max in kg and endurance time (ET) in seconds were recorded. BMD was recorded using bone sonometer, in the distal end of tibia. Results: Age had a weak negative correlation with BMD, HGS max, and ET. BMD had a weak negative correlation with BMI though statistically not significant. BMI among vegetarian (V) and non-vegetarian (NV) group with normal BMI range, occurrence of osteoporosis was higher among vegetarian. In overweight/obese, osteoporosis was higher among NV, though statistically not significant. There was no significant gender difference in BMD between V and NV. ET was statistically significant in NV females. HGS max and ET were higher among NV males but statistically not significant. Conclusion: There is no significant relation between BMI, diet, and HGS max on BMD in V and NV. Hence, we can conclude that well-planned and balanced vegetarian diet is equally nutritious as NV diet for good muscle strength and bone composition.

Association between vegetarian diets and cardiovascular risk factors in non-Hispanic white participants of the Adventist Health Study-2.

The association between dietary patterns and CVD risk factors among non-Hispanic whites has not been fully studied. Data from 650 non-Hispanic white adults who participated in one of two clinical sub-studies (about 2 years after the baseline) of the Adventist Health Study-2 (AHS-2) were analysed. Four dietary patters were identified using a validated 204-item semi-quantitative FFQ completed at enrolment into AHS-2: vegans (8·3%), lacto-ovo-vegetarians (44·3%), pesco-vegetarians (10·6%) and non-vegetarians (NV) (37·3%). Dietary pattern-specific prevalence ratios (PR) of CVD risk factors were assessed adjusting for confounders with or without BMI as an additional covariable. The adjusted PR for hypertension, high total cholesterol and high LDL-cholesterol were lower in all three vegetarian groups. Among the lacto-ovo-vegetarians the PR were 0·57 (95% CI 0·45, 0·73), 0·72 (95% CI 0·59, 0·88) and 0·72 (95% CI 0·58, 0·89), respectively, which remained significant after additionally adjusting for BMI. The vegans and the pesco-vegetarians had similar PR for hypertension at 0·46 (95% CI 0·25, 0·83) and 0·62 (95% CI 0·42, 0·91), respectively, but estimates were attenuated and marginally significant after adjustment for BMI. Compared with NV, the PR of obesity and abdominal adiposity, as well as other CVD risk factors, were significantly lower among the vegetarian groups. Similar results were found when limiting analyses to participants not being treated for CVD risk factors, with the vegans having the lowest mean BMI and waist circumference. Thus, compared with the diet of NV, vegetarian diets were associated with significantly lower levels of CVD risk factors among the non-Hispanic whites.

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

Background and aimsThe 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. Methods and resultsWe 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 < 0.001 each for PV, LOV and SV), and with IL-6 (p < 0.05 each for PV, LOV and SV). Mediation by BMI was not evident between 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). ConclusionThe lower CRP and IL-6 concentrations among vegetarians may be mediated by BMI.

Electromyogram, hand grip strength and time to fatigue in matched samples of vegetarians and non-vegetarians

Background: Nutritional content of diet of vegetarian (V) and non-vegetarian (NV) differs in terms of food composition, and vegetarian diets are often low in protein, probably causing a difference in body composition, structure and strength characteristics. Aims and Objectives: To compare the electromyogram (EMG), hand grip strength (HGS) and time to fatigue in matched groups V and NV. Materials and Methods: Anthropometrically matched 50 V and 50 NV males in the age group 17-19 were recruited for the study. HGS and EMG were recorded with the help of grip force transducer and EMG electrodes using Power lab 8/30 series with dual bioamplifier (AD Instruments Australia, Model No. ML870). Student’s t-test (two-tailed, independent) was used to find the significance of study parameters between two groups. Results: There was no statistically significant difference in HGS, time to fatigue and EMG when compared between matched NV and V. Conclusion: HGS, time to fatigue and EMG where comparable for V and NV.

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

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.

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

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 < 0.01, Student's t test). A multivariate analysis demonstrated that there was no association between the fMN and factors such as age, sex, intake of vitamins/minerals, serum folic acid and vitamin B12 levels, physical activity, and body mass index. The mean Hb adduct levels of acrylamide and glycidamide showed no significant differences between 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 < 0.04) between the two groups. These data suggest that the 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.

Anthropometric Measureme nts, Dietary Intake and Lipid Profile of Hypertensive Young Adults (25-35 years): A Comparison Between Vegetarians and Non Vegetarians

Increasing prevalence of hypertension is a major health concern.Dietary habits and food choices play an important role in maintaining lipid levels.The aim of this study was to investigate the impact of dietary habits on lipid profile of young adult hypertensive males. Two hundred vegetarians (V) and two hundred non vegetarians (NV) stage I hypertensive young adult men from age group 25-35 yrs. Anthropometric indices like weight, height, waist circumference (WC), hip circumference (HC) and mid-upper-arm circumference (MUAC) were measured. Body mass index (BMI) and waist hip ratio (WHR) were computed using standard equations. 24 hour’s food intake data for each subject was collected for consecutive 3 days and energy and energy yielding nutrients were computed. Total cholesterol (T-C), low density lipoprotein cholesterol (LDL-C), high density lipoprotein cholesterol (HDL-C) and triglyceride (TG) levels were estimated. Very low density lipoprotein cholesterol (VLDL-C) was computed using standard equation.Insignificant difference was noticed between V and NV for BMI, WC and HC. In contrast, MUAC of NV was found to be significantly higher than V. NV had higher mean daily intake of energy, protein and fat but low mean daily consumption of carbohydrate as compared to V.NV had higher mean values of systolic blood pressure (SBP) (p&gt;0.05) and diastolic blood pressure (DBP) (0.01&lt;p&lt;0.05) than V. 30% NV were obese grade II. TC and LDL-C of NV were greater than V but HDL-C and TG of V were greater than NV (p&gt;0.05). TC, LDL-C and VLDL-C among NV correlated positively (p&lt;0.01) with body weight (r 0.5340, 0.4841 and 0.5921, respectively). Stronger relationships existed between HDL-C and body weight among both groups. BP, BMI and MUAC were more among NV than V. V showed better lipid profile than NV. This could be attributed to higher intake of energy and fat among NV.

Vegetarians have higher risk for inadequate intake of iron, zinc, and vitamin B12 compared to non‐vegetarians even when considering use of dietary supplements

Iron, zinc, and vitamin B12 have long been considered nutrients of concern for vegetarians, and vitamin D and calcium are of concern for both vegetarians (V) and non‐vegetarians (NV). Little data exist on the effect of supplementation on usual intakes of these nutrients, especially in V. Dietary intake from the National Health and Nutrition Examination Survey (2001 – 2008) was used to determine usual nutrient intake, with and without supplement use, for V and NV using the National Cancer Institute method. The percentage of each group having inadequate intakes (less than Estimated Average Requirements) was determined. Vegetarians were defined as those who did not report consuming meat, poultry, or fish on day one of the survey, representing a lacto‐ovo vegetarian dietary pattern. In subjects 19 years and greater (N=18,954), inadequacy for vitamin D and calcium was similar for V (n=1,138) and NV (n=17,816); over 65% of V and NV had inadequate intake of vitamin D, and over 35% had inadequate intake of calcium despite supplementation. Vegetarians had higher (p&lt;0.01) prevalence of inadequate intake than NV for iron (16% vs 7%), zinc (51% vs 10%), and vitamin B12 (28% vs 2%) from food. When considering both food and supplements, inadequacy remained higher for V for iron, zinc, and vitamin B12 (12% vs 5%, 35% vs 7%, and 18% vs 1%, respectively). Although this reflects improvement with supplementation, iron, zinc, and vitamin B12 remain nutrients of concern for vegetarians.

Comparison of vegetarian and non‐vegetarian diets to 2010 Dietary Guidelines

The 2010 Dietary Guidelines recommend that Americans increase vegetable and whole grain intake, minimize intake of added sugars and solid fats, and control calorie intake. Typical American diets fall short of goals for healthy eating patterns, but vegetarian diets are thought to be more consistent with dietary guidelines. Dietary intake from the National Health and Nutrition Examination Survey (2001 – 2008) was used to determine usual intake of foods, as MyPyramid equivalents, for vegetarians (V) and non‐vegetarians (NV), using the National Cancer Institute method. Vegetarians were defined as those who did not report consuming meat, poultry, or fish on day one of the survey, representing a lacto‐ovo vegetarian dietary pattern. In subjects 19 years and greater (N=18,954), calorie intake was 1697±41 kcal for V (n=1,138) and 2213±10 kcal for NV (n=17,816). Total vegetable intake was higher for NV; however, intake of white potatoes was twice as high for NV than for V (p&lt;0.001). When compared on a calorie adjusted basis (per 1000 kcal), total vegetable intake for V was 0.77 cup equivalents vs 0.75 for NV. Whole grain and legume consumption was higher for V than for NV (p&lt;0.001), and was twice as high per 1000 kcal. Added sugar, discretionary solid fat, and discretionary oil intakes were higher for NV than for V, although per 1000 kcal, added sugar for V was 9.5 tsp equivalents vs 8.8 for NV, and discretionary oil for V was 9.3g vs 8.7g for NV. While deficits exist for both V and NV, the V diet pattern is more advantageous in terms of 2010 Dietary Guidelines recommendations.

Arterial Stiffness Responses To Lower-body Low-intensity Resistance Exercise In Vegetarian And Non-vegetarian Women

Arterial stiffness is associated with increased cardiovascular disease and mortality. Lower-body low-intensity resistance exercise (LIRE) with slow eccentric phase appears to not evoke an acute increase in arterial stiffness (pulse wave velocity, PWV). Vegetarians (VEG) have better cardiovascular profiles than non-vegetarians (NV), but their arterial stiffness and acute responses to LIRE are unknown. PURPOSE: To evaluate the PWV responses after an acute bout of LIRE in VEG and NV. METHODS: We evaluated healthy females (N = 25, 25.1 ± 5.9 y, BMI 23.2 ± 3.4) who were VEG (n = 12, 25.2 ± 6.1 y, BMI 23.8 ± 3.5) or NV (n = 13, 24.3 ± 5.8 y, BMI 22.6 3.3) for at least 1 y. They underwent a LIRE bout consisting of 3 sets of 20 repetition maximum (leg press, leg flexion, calf raises, leg extension) with 1 min of interset rest and lifting velocity of 2 s concentric and 3 s eccentric phases. Brachial-ankle (baPWV), carotid-femoral (cfPWV), and femoral-ankle (faPWV) PWV, heart rate (HR), systolic (SBP) and diastolic blood pressure (DBP), and mean (MAP) were taken before (REST) and at 3 (PE3), 20 (PE20), and 40 (PE40) min post-exercise. RESULTS: Subject characteristics and resting cardiovascular measures were similar in both groups. BaPWV and faPWV were significantly (*p < 0.05) decreased through the post-exercise period in both groups. SBP was significantly (*p < 0.05) increased at PE3 in both groups. MAP and HR were significantly (*p < 0.05) increased through the post-exercise period in both groups. CONCLUSION: Lower-body LIRE with slow movement acutely decreased systemic and peripheral PWV. The lack of increase in cfPWV was dissociated from the increase in MAP. Diet appears to not have influence on cardiovascular responses to lower-body LIRE in young healthy women.

63. Vegetarian Diets and Mental Health in Adolescents with Anorexia Nervosa

Depression is prevalent among adolescents with anorexia nervosa (AN). Depressive symptoms often worsen with weight loss and malnourishment, hindering recovery. It is unknown whether a vegetarian diet, consumed by about half of girls with AN, may be associated with a higher depression index or other mental health problems. We undertook a study to evaluate differences in dietary intake for vegetarian (V) and non-vegetarian (NV) adolescents with AN, and to assess whether there was an association between dietary preference, nutrient intake, and mental health problems (depression levels and anxiety).

Health aspects, nutrition and physical characteristics in matched samples of institutionalized vegetarian and non-vegetarian elderly (&gt; 65yrs)

BackgroundEpidemiological studies indicate that a well balanced vegetarian diet offers several health benefits including a lower prevalence of prosperity diseases in vegetarians compared to omnivores. It was the purpose of the present study to compare nutritional and physical characteristics in matched samples of institutionalized vegetarian (V) and non-vegetarian (NV) elderly.MethodsTwenty-two female and 7 male V (females: 84.1 ± 5.1yrs, males: 80.5 ± 7.5yrs) and 23 female and 7 male NV (females: 84.3 ± 5.0yrs, males: 80.6 ± 7.3yrs) participated. All subjects were over 65 years of age, and free of major disease or physical handicap. Dietary intake, blood profile, anthropometrics, and handgrip strength were determined.ResultsMean daily energy intake was 6.8 ± 2.0MJ in V females, and 8.0 ± 1.4MJ in the NV females, only the V did not reach the recommended value of 7.8 MJ. Male V and NV had a mean daily energy intake of 8.7 ± 1.6MJ and 8.7 ± 1.2MJ respectively (RDI: 8.8 MJ). Mean carbohydrate intake was significantly below the RDI in NV only (female V: 47.8 ± 7.5E%, female NV: 43.3 ± 4.6E%, male V: 48.1 ± 6.4E%, male NV: 42.3 ± 3.6E%), while protein (female V: 17.3 ± 3.4E%, female NV: 19.5 ± 3.5E%, male V: 17.8 ± 3.4E%, male NV: 21.0 ± 2.0E%), and saturated fat intake (female V: 25.4 ± 8.2 g/day, female NV: 32.2 ± 6.9 g/day, male V: 31.4 ± 12.9 g/day, male NV: 33.4 ± 4.7 g/day) were too high in both V and NV. Mean micronutrient intakes met the RDI's in all 4 groups. Mean blood concentrations for vitamin B12, folic acid, iron, and calcium were normal in all 4 groups. Mean zinc blood serum was below the reference value in all groups, whereas estimated zinc intake was in agreement with the RDI. The mean blood cholesterol concentration was above the 200 mg/dl upper limit in the V group (213 ± 40 mg/dl) and below that limit in the NV (188 ± 33 mg/dl) group. Mean BMI was 26.1 ± 4.7 kg/m2 in the female V, 26.8 ± 3.7 kg/m2 in the female NV, 23.5 ± 3.7 kg/m2 in the male V, and 25.2 ± 4.2 kg/m2 in the male NV. V and NV scored below the reference values for the handgrip strength test.ConclusionsGenerally, our results show a similar profile for V and NV concerning dietary intake, blood values, and physical characteristics. Attention should be paid to the intake of mono- and disaccharides and saturated fats in the diet of both V and NV. This study indicates that a vegetarian lifestyle has no negative impact on the health status at older age.

Association between Hair Mineral Content and Nutritional Status in Vegetarians and Non-Vegetarians

Previous studies have shown that plant-based vegetarian diets, which typically contain a variety of antioxidants and dietary fiber, help reduce the risk of heart disease, diabetes, obesity, and cancer. However, some studies have reported that vegetarian diets can lead to deficiencies in protein and trace minerals compared to non-vegetarian diets. This study was conducted to compare anthropometric measurements, blood parameters, dietary intake, and hair mineral status in long-term vegetarians (MV; moderate vegan, LV; lacto-ovo vegetarian) and non-vegetarians (NV). Thirty MV (12 males, 18 females; mean age, 50.58 ± 5.05 years), 15 LV(11 males, four females; mean age, 49.45 ± 4.97 years), and 30 NV (15 males, 15 females: mean age, 48.90 ± 3.62 years) participated. No significant differences were observed for age. height, weight, or body mass index, but body fat was significant lower in MV and LV males than that in NV males. White blood cell counts of MV, LV, and NV male subjects were significantly different. Dietary intake data showed that plant protein and plant iron intake were significantly higher in MV and LV than those in NY. Animal protein, animal fat, and animal iron intake were significantly higher in NV than those in MV and LY. A hair mineral analysis showed that calcium and iron were higher in the hair of MV and LV than those in NY. Zinc concentration in hair was not significantly different among the groups. The results suggest that vegetarian diets are adequate to sustain mineral status to at least the same degree as that of non-vegetarian diets.

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

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.

Nutrition, Physique, Muscular Strength And Health Aspects In Vegetarian And Non-vegetarian Seniors (&gt;65yrs)

Epidemiological studies on vegetarians indicate that a well balanced vegetarian diet offers several health benefits. The prevalence of prosperity diseases is significantly lower in vegetarians compared to omnivores. PURPOSE: It was the purpose of the present study to compare the health and physical fitness status in a group of vegetarian (V) and non-vegetarian (NV) seniors. METHODS: Twenty three female and 7 male NV aged >65 years (female: 84.3±5.0yrs, male: 80.6±7.3yrs) and 22 female and 7 male V aged >65 years (female: 84.1±5.1yrs, male: 80.5±7.5yrs) participated. All subjects were free of major disease or physical handicap. Medical history, dietary analysis (FFQ), blood profile, anthropometrics, and muscular strength were registered. RESULTS: Mean BMI was 26.8±3.7 kg/m2 in the female NV subjects, 26.1±4.7 kg/m2 in the female V subjects, 25.2±4.2 kg/m2 in the male NV subjects and 23.5±3.7 kg/m2 in the male V subjects (p>0.05). The general questionnaire revealed a lower morbidity in the V subjects compared to the NV subjects, with lower use of medication (52%) in the V subjects compared to the NV (77%) (p<0.05). Mean daily energy intake was 8.0±1.4 MJ in the NV females, whereas the 6.8±2.0 MJ in V females did not reach the recommended value of 7.8 MJ (p<0.05). Male V and NV groups had a mean daily energy intake of 8.7±1.6 MJ and 8.7±1.2 MJ respectively (ref: 8.8 MJ). Mean carbohydrate intake was too low (V: 47.9±7.0E%, NV: 42.8±4.1E%), while protein (V: 17.5±3.4E%, NV: 20.3±2.7E%), and fat intake (V: 33.7±7.5E%, NV: 33.9±3.7E%) were too high (p<0.05). Mean vitamin and mineral intakes met the RDA's in both groups. Blood concentrations for vitamin B12, Folic acid, Fe, and Ca were normal in both groups. Zn blood serum was below the reference value in both groups, while estimated Zn intake was sufficient. The mean blood cholesterol concentration was below the 200 mg/dl upper limit in the NV (182±45mg/dl) group and above that limit in the V group (213±40mg/dl). Both groups scored under the reference values for the strength tests. CONCLUSIONS: Comparing V and NV seniors our results show a similar profile for both groups concerning nutritional intake (except for energy intake between the female groups), blood values (except for cholesterol), physical performance capacity and body composition. V had a lower morbidity and use of medication.

Metabolic characteristics of breakfast-vegetarian (BV) elderly people in rural Taiwan

Breakfast-vegetarianism (BV) is a special dietary habit in Chinese society, which is related to religious beliefs rather than health concerns. The purpose of this study was to compare metabolic characteristics of community-living middle-aged and elderly BV and non-vegetarians (NVs) in Taiwan. In 2000, people aged over 40 in I-Lan County were invited for study. In total, 367 people (mean age: 62.0 ± 11.2 years, 57.8% female) participated in this study and 68 of them were BV. The BV subjects were less likely to consume oily food (29.4% vs. 43.1%, p = 0.025), to smoke (5.9% vs. 23.1%, p < 0.001) and to habitually consume alcohol (2.9% vs. 19.1%, p < 0.001). Compared with NVs, the BVs were more prone to be females (86.8% vs. 44.7%, p < 0.001), having lower glomerular filtration rate (GFR) (64.5 ± 13.7 vs. 69.9 ± 14.6 ml/(kg min), p = 0.006), higher prevalence of metabolic syndrome (69.1% vs. 45.8%, p < 0.001) and chronic kidney disease (CKD) (44.1% vs. 22.7%, p < 0.001). By using logistic regression, females and chronic kidney disease were independently associated with the breakfast-vegetarianism. In conclusion, Taiwanese BVs seemed to lead a healthier life, but their metabolic characteristics were not significantly different from the NVs. Outcome study is needed to clarify the impact of BV habits on health.