Search

Se determinan los beneficios y riesgos de una dieta vegana y se identifican los vacíos en el conocimiento en torno a su impacto en la salud. En este contexto, se lleva a cabo una revisión de la literatura publicada en PubMed y Google Académico. Múltiples estudios evidencian efectos benéficos de la dieta vegana como un menor riesgo de presentar enfermedades cardiovasculares, obesidad o diabetes mellitus tipo 2. En contraste, se le asocia con un incremento en el riesgo de fracturas, trastornos ortoréxicos, anemia megaloblástica, entre otros. No se puede afirmar que la dieta vegana tiene más riesgos que beneficios o viceversa, sino más bien se debe evaluar el riesgo-beneficio en cada persona. Al final, se identifican múltiples vacíos en el conocimiento.

Introduction: Introduction: vegan diets exclude the consumption of animal-derived products, and health advantages have been reported when followed. However, heterogeneous eating habits, food availability, and sociocultural characteristics among regions could lead to different physiological results. Case reports: twelve patients following a strict vegan diet for an uninterrupted period of ≥ 3 years were subjected to clinical assessment. Patients significantly exceeded the suggested intake for sugar, presented six mineral deficiencies, and exhibited three vitamins below the recommended consumption. We further identified hyperglycemia, hypertriglyceridemia, subnormal serum vitamin B12 concentrations, as well as macrocytosis and microcytic anemia in several participants. Discussion: this Mexican vegan diet is strongly influenced by endemic and cultural adaptations that could limit the benefits reported in other populations. Professional guidance is required to avoid specific deficiencies with potential repercussions. We urge country-specific vegan guidelines considering local eating habits, food availability, and sociocultural perspectives around food. [ABSTRACT FROM AUTHOR]

Resumo O vegetarianismo é uma prática que exclui carnes e pode evitar outros produtos de origem animal. Esta última modalidade está muito associada ao veganismo, uma filosofia que defende a libertação animal. Aderir a tais condições implica no seguimento de algumas normas que norteiam comportamentos alimentares e interações sociais. Partindo desse pressuposto, objetivou-se avaliar o nível de concordância, entre vegetarianos e veganos, quanto a regras que descrevem comportamentos alimentares. A pesquisa contou com 398 participantes, sendo 198 não estritos e 200 estritos, que responderam a um questionário on-line autoaplicável. Os dados, analisados via teste t, apontaram maiores níveis de concordância com comportamentos mais restritos entre vegetarianos estritos e veganos os quais também relataram maior embasamento em valores. Este estudo, que trouxe uma ótica de análise para os comportamentos alimentares em termos de localização de reforços, pode contribuir com novas práticas em saúde direcionadas às pessoas vegetarianas e veganas.

La leche de arroz es una bebida no láctea a base de plantas elaborada principalmente con arroz molido y agua. Se comercializa como un sustituto vegano de la leche de vaca, fácil de digerir y apto para personas alérgicas. Al igual que otras bebidas a base de plantas, la leche de arroz generalmente tiene un color blanco opaco o beige y una textura cremosa que se asemeja a la leche de vaca. Esta publicación describe cómo se elabora la leche de arroz, sus ingredientes y perfil de nutrientes, y los posibles beneficios para la salud y riesgos del consumo. This new 5-page publication of the UF/IFAS Food Science and Human Nutrition Department is the Spanish translation of FSHN20-50/FS412, Plant-Based Milks: Rice, written by Meagan Lamothe, Daniela Rivero-Mendoza, and Wendy J. Dahl. https://edis.ifas.ufl.edu/fs428

Introduction: Aquafaba is a by-product of chickpeas (Cicer arietinum L.) that may represent an interesting alternative for providing foam formation, at the same time as being a vegetal ingredient that has pleasant physicochemical and sensory characteristics in culinary vegan recipes. Objective: Standardize the homemade process to obtain aquafaba, with the aim of using it in vegan recipes. Material and Methods: After soaking chickpeas overnight, different proportions of chickpea and water (v/v) were used during the cooking process, in six experiments. The homemade aquafaba samples were analyzed with regard to foam formation and stability, and the results were compared to those of egg white, in order to determine the best proportion of grain:water for developing a vegan chocolate mousse. The samples of standard (egg white) and vegan (aquafaba) mousse went through an acceptability test using a 9-point structured hedonic scale (n= 95 untrained tasters). Results: The foam obtained from egg white presented lower stability (p<0.05), while the aquafaba obtained from a 2:3 grain:water proportion formed foam more quickly, when compared to that obtained from other experiments. This same sample did not present any significant difference in foam formation and stability, compared to the other samples and was selected for the vegan mousse preparation, which did not differ in terms of flavor (p>0.05) and presented better means in the other features evaluated, when compared to standard mousse (p<0.05). Conclusion: The homemade chickpea (Cicer arietinum L.) aquafaba obtained from a 2:3 proportion of grain:water (v/v) presented viability for culinary application in vegan mousse. [ABSTRACT FROM AUTHOR]

Numerous diets for losing weight, building strength, and managing a range of cardiovascular, neurologic, and skin diseases have become popular in recent years. The ketogenic diet and intermittent fasting in particular have shown promising results in clinical and sports medicine. The Mediterranean diet, in turn, is widely recognized for its numerous health benefits. Also popular are the paleo diet and vegan and gluten-free diets. Positive effects on inflammatory conditions, such as psoriasis, atopic dermatitis, hidradenitis suppurativa, and acne, have been observed in patients who practice intermittent fasting or follow ketogenic or Mediterranean diets. This last choice may also protect against certain skin cancers. We review the role of several popular diets in the management of skin disorders., (Copyright © 2023 AEDV. Publicado por Elsevier España, S.L.U. All rights reserved.)

Objective: To compare signs and symptoms among omnivorous and vegetarian adults. Methods: The present study is developed descriptive, quantitative and cross-sectional. The investigated population consisted of two groups: omnivores and vegetarians. Hundred individuals comprised a non-probability sampling. Questionário de rastreamento metabólico (QRM), Bristol Stool Scale and constipation questionnaire were used to compare the diets with the signs and symptoms of food hypersensitivity. Results: When comparing the QRM between the groups, the percentage of vegetarian individuals considered healthy was 20.9% compared to 9.1% in omnivores. In addition, 16.4% of vegetarians had low hypersensitivity, while no omnivorous individual fit this classification. Another positive result found in favor of vegetarianism was that 66.7% of omnivores had moderate hypersensitivity, and only 34% of vegetarians were classified as moderate. Regarding these comparisons, there was significance of p = 0.003 between the groups. Nevertheless, there was no significant difference between vegan and omnivorous individuals inherent to the Bristol Scale. Conclusion: Vegetarian patients, compared to omnivorous patients, showed more favorable clinical responses pertaining to signs and symptoms of food hypersensitivity. However, further studies addressing the vegetarianism into scenario of gut health are imperative, in which new controlled-clinical trials are pivotal especially towards investigation of biomarkers in order to complement the clinical findings. [ABSTRACT FROM AUTHOR]

Objective: To use Google Trends to explore the trends of interest of the Spanish population regarding information related to different types of diets, focused on those that are popular and with evidence-based studies, over the last 10years., Material and Methods: The search trends referred to the terms «Mediterranean diet», «ketogenic diet», «low fat diet», «intermittent fasting» and «vegan diet» were analyzed. The relative search volumes (RSV) of the terms were compared. The direction of the trend was studied using the Spearman's correlation coefficient (SC)., Results: «Mediterranean diet» was the most widely searched term, with a median RSV of 16 (interquartile range [IQR] 6; range 8-100), though it exhibited a decreasing chronological trend (SC=-0.216). It was followed by «ketogenic diet», with an RSV of 8 (IQR 9; range 1-57); «vegan diet», with an RSV of 4 (IQR 5; range 0-16); «intermittent fasting», with an RSV of 2 (IQR 5; range 0-27), and «low fat diet», with an RSV of 1.16 (IQR 0; range 0-2). The term with the best correlation over time was «intermittent fasting» (SC=0.96), followed by «ketogenic diet» (SC=0.91) and «vegan diet» (SC=0.85)., Conclusions: In Spain, the interest of the population in information about the Mediterranean diet is greater than for other diets. However, in recent years there has been a progressive increase in interest (measured as RSV) in other diets such as the ketogenic diet, vegan diet or intermittent fasting, and there has been a decrease in interest in the Mediterranean diet. The low fat diet does not generate interest in the Spanish population., (Copyright © 2020 SEEN y SED. Publicado por Elsevier España, S.L.U. All rights reserved.)