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AbstractThis cross-sectional study investigated ultra-processed food (UPF) consumption and its association with overweight among Brazilian vegetarian adults (n = 925). Data were collected using a self-administered structured online questionnaire. The prevalence of overweight was 26.2% (95% confidence interval [CI] 23.3–29.1). The median UPF consumption was 1.8 times/day (1.0–3.1 interquartile range [IQR]). The multivariable generalised linear model identified an increase in overweight probability as the UPF intake – categorised into quintiles – increases (prevalence ratio [PR] 1.08 [95%CI 1.01–1.17]). Additionally, age (PR 1.03 [95%CI 1.02–1.04]), eating more than three meals/day away from home (PR 1.56 [95%CI 1.08–2.23]), duration of vegetarianism (PR 0.98 [95%CI 0.97–0.99]) and living in the wealthiest regions in the country (PR 1.35 [95%CI 1.06–1.71]) were associated with overweight. Although vegetarians have a lower average UPF intake and overweight prevalence than the general population, UPF exposure can still lead to excessive weight gain or maintenance. This study endorses generalising the Brazilian Dietary Guidelines for the vegetarian population. [ABSTRACT FROM AUTHOR]

There is a growing trend worldwide towards greater awareness of food labelling systems in the fight against global challenges such as unhealthy nutrition and obesity. Nearly 30 governments have approved various front-of-package (FOP) labelling systems, and many countries plan to adopt them. However, since there is no legal regulation regarding FOP labelling systems in Türkiye, nutrition and health-related statements appear on many packaged food products. Although these statements enable consumers to make healthy food choices, they also have the potential to mislead consumers by supporting the perception that foods lacking essential nutritional components or containing potentially harmful substances are healthy. This study examined FOP labelling systems used worldwide, and nutrition and health-related statements on the front of 1336 packaged foods in 6 categories in Türkiye were analysed. Although it varies in each category, the most common expressions are generally recommended daily amount (%14.5), fat (%16), sugar (%9.9), vitamin- mineral (%5.1), and protein (%9.4). Additionally, salt (%0,9), vegan (%2), additive (%11.6) and fibre content (%6.8) information is also commonly declared. As a result, the implementation of effective labeling regulations in Turkey can enhance public health and mitigate the adverse effects of unhealthy nutrition on society. [ABSTRACT FROM AUTHOR]

Purpose: The potential benefits of vegetarian diets in reducing cognitive impairment have garnered attention due to existing mixed results; hence, our study aims to examine the impact of vegetarianism on cognitive function and neuropsychological status among urban community-dwelling adults from Telangana. Methods: The dietary patterns were self-reported and dietary data collected using a Food Frequency Questionnaire while cognitive function was assessed using Mini-Mental State Examination (MMSE) and depression, anxiety, and stress (DASS-21) questionnaire for psychological measures. Adults (N = 304) aged 40 years and above, who followed either a vegetarian or non-vegetarian diet for at least 6 months prior to data collection, scored MMSE ≥ 19 indicating mild cognitive impairment, and were recruited using convenience sampling. Results: Among the participants, vegetarians (n = 155) exhibited significantly better mood states compared to non-vegetarians (n = 149), as indicated by lower scores on the DASS subscales for depression (10.0 ± 0.06 vs. 17.0 ± 0.07, p = < 0.001), anxiety (4.0 ± 0.05 vs. 6.0 ± 0.07, p = 0.005), and stress (8.0 ± 0.02 vs. 10.0 ± 0.05, p = 0.007). Vegetarians also demonstrated superior cognitive functioning compared to non-vegetarians, as indicated by higher MMSE scores (26.0 ± 0.04 vs. 24.0 ± 0.03, p = < 0.001). MMSE scores were inversely correlated with depression, anxiety, and stress for vegetarians (ρ = − 0.371, p = 0.000; ρ = − 0.027, p = 0.734; and ρ = − 0.105, p = 0.914), respectively. Similar to the vegetarians group, MMSE scores were negatively correlated with depression (ρ = − 0.059), but the correlation is not significant. Conclusion: Vegetarianism exerted a positive influence on the cognitive and neuropsychological status of the investigated population. Nevertheless, additional research is required to comprehend the underlying mechanisms that elucidate the long-term effects of vegetarianism and plant-based nutritional interventions on brain health. [ABSTRACT FROM AUTHOR]

Indigenous leafy vegetables (ILVs) play a role in food security, health, and income generation. Most of these vegetables are a treasured source of vitamins and are frequently used as a supplement for staple diets. However, there are concerns regarding the determinants that condition the use of ILVs for different purposes among rural households. As much as South Africa is known to be food-sufficient at the national level, the same cannot be said at the household level. This is because some households, particularly in rural areas, have been battling with food insecurity and lacking means of earning a living. One way some rural households may seek to cope with the threat of food and nutrition insecurity is to include indigenous vegetables in their daily diets. Therefore, this study analyzed the determinants of the use of ILVs by rural households in Alfred Nzo District, Eastern Cape Province of South Africa. A sample of 106 rural households was considered using a simple random sampling method through a lottery technique, and crosssectional primary data was collected using a questionnaire via face-to-face interviews. Household heads were used as units of analysis. The study used a multinomial logistic regression model to analyze the determinants for different uses of ILVs. Results revealed that the age of a household head, education status, nutrition, and health benefits from ILVs positively influence the households to use ILVs as an income or food source. Household size, gender of a household head, farm income, employment status of a household head, and seasonal production or availability of ILVs negatively influenced households to use ILVs as an income or food source. The results further revealed that the age of a household head, farm income, nutrition, and health benefits from ILVs positively influenced the households to use ILVs as a medicinal or food source. On the other hand, household size, education status, employment status of a household head, and seasonal production or availability of ILVs negatively influenced households to use ILVs as medicinal or food sources. The study recommends that South Africa use public governments to encourage and create awareness of the economic and social value of ILVs and strengthen the use of ILVs in the communities, particularly vulnerable communities, and groups. [ABSTRACT FROM AUTHOR]

Copyright of Food & Health (2602-2834) is the property of Scientific Web Journals (SWJ) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Zoophilologica: Polish Journal of Animal Studies is the property of Wydawnictwo Uniwersytetu Slaskiego and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Background: Tools for measuring adherence to sustainable healthy diets among children and adolescents are lacking. Objective: To advance methods for measuring adherence to sustainable healthy diets among children and adolescents by adapting an existing index, compare scores obtained using the original and adapted versions of the index in a sample of Chilean children, and describe the adapted index association with diet characteristics. Methods: The Planetary Health Diet Index (PHDI) was adapted to better reflect children's and adolescents' nutritional requirements. The adapted index (PHDI-C) comprises 16 components with a maximum score of 150 points. PHDI-C was piloted among a sample of 958 Chilean children (3–6 years) using dietary data collected in 2016 through single 24-h recalls. A decision tree and food disaggregation methodology were developed to guide the calculation of scores. Scores obtained using the original and adapted versions of the index were compared. Linear regression models adjusted by child's gender and age were fitted to explore associations between total PHDI-C score, dietary recall characteristics and nutritional composition of children's diets. Results: PHDI accounted for 75.7% of children's total caloric intake, whereas PHDI-C accounted for 99.6%. PHDI & PHCI-C scores were low among this sample of children; however, mean total score was lower when using PHDI compared to PHDI-C [40.7(12.1) vs 50.1(14.6)]. Children's scores were very low for nuts & peanuts, legumes, dark green vegetables, whole cereals, tubers & potatoes, and added sugars components across both indices, but were higher for dairy products and eggs & white meats components when using the PHDI-C due to adjustments made to ensure nutritional adequacy. Mean total PHDI-C score was significantly lower on weekends and special occasions, and significantly higher when children reported having a special diet (e.g., vegetarian). Total PHDI-C score was negatively associated with total sugars, saturated fats, trans fats, and animal-based protein intake, and positively associated with total protein, plant-based protein, total carbohydrates, and total fibre intake. Conclusions: This study provides a replicable method for measuring adherence to sustainable healthy diets among children and adolescents that can be used to monitor trends and measure the effectiveness of actions targeting improving children's diets. [ABSTRACT FROM AUTHOR]

In recent years, there has been a shift towards a greater demand for more nutritious and healthier foods, emphasizing the role of diets in human well-being. Edible Alliums, including common onions, garlic, chives and green onions, are staples in diverse cuisines worldwide and are valued specifically for their culinary versatility, distinct flavors and nutritional and medicinal properties. Green onions are widely cultivated and traded as a spicy vegetable. The mild, onion-like flavor makes the crop a pleasant addition to various dishes, serving as a staple ingredient in many world cuisines, particularly in Eastern Asian countries such as China, Japan and the Republic of Korea. The green pseudostems, leaves and non-developed bulbs of green onions are utilized in salads, stir-fries, garnishes and a myriad of culinary preparations. Additionally, green onions have a rich historical background in traditional medicine and diets, capturing the attention of chefs and the general public. The status of the crop as an important food, its culinary diversity and its nutraceutical and therapeutic value make it a subject of great interest in research. Therefore, the present review has examined the distribution, culinary, nutritional and therapeutic significance of green onions, highlighting the health benefits derived from the consumption of diets with this aromatic vegetable crop as a constituent. [ABSTRACT FROM AUTHOR]

Plant-based diets are growing in popularity worldwide due to the importance of reducing the population's ecological footprint as well as an emerging role in the prevention and treatment of chronic human diseases. In adults, plant-based diets have been shown to be beneficial for preventing and controlling conditions that are common in patients with chronic kidney disease (CKD), such as obesity, hypertension, type 2 diabetes, dyslipidemia, and metabolic acidosis. Emerging evidence suggests that the higher fiber content of plant-based diets may help to modulate production of uremic toxins through beneficial shifts in the gut microbiome. The effects of the plant-based diet on progression of CKD remain controversial, and there are no data to support this in children. However, knowledge that the bioavailability of potassium and phosphorus from plant-based foods is reduced has led to recent changes in international kidney-friendly diet recommendations for children with CKD. The new guidelines advise that high potassium fruits and vegetables should no longer be automatically excluded from the kidney-friendly diet. In fact, a plant-based diet can be safely implemented in children with CKD through building the diet around whole, high fiber foods, avoiding processed foods and using recommended cooking methods to control potassium. The health benefits of the plant-based diet compared to omnivorous diets in children with CKD need investigation. [ABSTRACT FROM AUTHOR]

Background: Potassium regulation in the body is primarily done in the kidney. In addition to this, hyperkalemia, occurs in approximately 10% of individuals with chronic kidney disease (CKD) and is associated with elevated all-cause mortality. Individuals with CKD are often told to restrict dietary potassium (K), however, this recommendation is based on low quality evidence. Reduced quality of life, limited dietary choices and nutritional deficiencies are all potential negative outcomes that may occur when restricting dietary K in CKD patients. There is a need for randomized controlled trials investigating the impact of dietary K modification on serum K concentrations in people with CKD. Methods: A randomized 2-period crossover design comparing a liberalized K fruit and vegetable diet where participants will be required to consume ~ 3500 mg of dietary K daily, to a standard K restricted diet where participants will be required to consume < 2000 mg of dietary K daily. All participants will begin on a liberalized K run-in period for 2 weeks where they will receive fruit and vegetables home deliveries and for safety will have clinical chemistry, including serum potassium measurements taken after 1 week. Participants will then be randomized into either liberalized K or standard K diet for six weeks and then crossover to the other intervention for another 6 weeks after a 2-week washout period. Discussion: 30 male and female CKD outpatients, ≥ 18 years of age, who have an estimated glomerular filtration rate (eGFR) between 15 and 45 ml/min/1.73m2 and serum K between 4.5 and 5.5 mEq/L. This design would have greater than 80% power to detect a difference of 0.35 mEq/L serum K between groups. Anthropometric measurements, clinical chemistry, dietary recalls, physical function assessments, as well as a quality of life assessments will also be measured in this trial. These findings will provide high quality evidence for, or against, recommendations for dietary K restriction in individuals living with CKD. The removal of K restriction could provide individuals living with CKD more dietary choice leading to improved dietary status and quality of life. Trial Registration: This trial has received approval from the University of Manitoba Research Ethics board (HS25191 (B2021:104)). [ABSTRACT FROM AUTHOR]

This study aimed to explore the factors associated with the consumption of meat vs. meatless meals and to assess the applicability of a multi-state model to describe transitions between lunch and dinner. Fifteen thousand four hundred and eight main meals (lunch and dinner) from a sample of adults (18–84 years, n = 3852) from the Portuguese Food, Nutrition and Physical Activity Survey (IAN-AF 2015–2016) were categorised as meat, fish, ovolactovegetarian or snack. Adjusted generalised-mixed-effects models were used to explore the associations and a time-homogeneous Markov-multi-state model was applied to study the transitions. Women, older and higher educated individuals presented higher odds of consuming meatless meals and lower hazard of transitioning to meat in the following main meal. Strategies for replacing meat with more sustainable foods should be specific towards different population groups. Studying transitions across main meals, using multi-state models, can support the development of feasible, realistic and group-specific strategies to replace meat and promote dietary variety. [ABSTRACT FROM AUTHOR]

Copyright of Zeitschrift für Religionswissenschaft is the property of De Gruyter and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Purpose: This paper aims to present an overview of the definitions of "plant-based and "vegetarian diets" adopted by different organizations worldwide, proposing new standard definitions and discussing the notion of vegetarianism as a restrictive dietary pattern. Methods: An extensive literature review on the different definitions of vegetarian and plant-based diets was conducted. Definitions of different international vegetarian and vegan organizations were also taken into account. Objective definitions for vegetarian and plant-based diets, as well as for their subcategories, were proposed. Other aspects related to how vegetarian diets are viewed and defined were also discussed. Results: We proposed that a vegetarian diet should be defined as "a dietary pattern that excludes meat, meat-derived foods, and, to different extents, other animal products". This definition would include, among others, ovolactovegetarian and vegan diets. The proposed definition for a plant-based diet was "a dietary pattern in which foods of animal origin are totally or mostly excluded". Other types of diets, such as flexitarian and pescetarian diets, could be considered plant-based. A vegetarian diet should not be considered restrictive. Instead, terms such as alternative or non-conventional could be used to define it and to distinguish it from the conventional diet adopted by most of the Western population. Conclusion: This paper was able to elaborate objective definitions of vegetarian and plant-based diets. Standardizing nomenclatures may reduce misinterpretation and confusion in this field of study. [ABSTRACT FROM AUTHOR]

This commentary on a case suggests why health care organizations have responsibilities to serve food to their patients, guests, and employees that is ethically, nutritionally, culturally, and religiously appropriate. This article also investigates how inclusive, equitable, sustainable food services are key dimensions of health care organizations' civic and stewardship responsibilities to individuals and communities. [ABSTRACT FROM AUTHOR]

Background: In many Westernised countries, children do not consume a sufficient amount of vegetables for optimal health and development. Child-feeding guidelines have been produced to address this, but often only promote offering vegetables at midday/evening meals and snack times. With guidance having limited success in increasing children's vegetable intake at a population level, novel approaches to address this must be developed. Offering vegetables to children at breakfast time in nursery/kindergarten settings has the potential to increase children's overall daily vegetable consumption as children typically attend nursery/kindergarten and many routinely eat breakfast there. However, the feasibility and acceptability of this intervention (Veggie Brek) to children and nursery staff has not been investigated. Methods: A feasibility and acceptability cluster randomised controlled trial (RCT) was undertaken in eight UK nurseries. All nurseries engaged in one-week baseline and follow-up phases before and after an intervention/control period. Staff in intervention nurseries offered three raw carrot batons and three cucumber sticks alongside children's main breakfast food each day for three weeks. Control nurseries offered children their usual breakfast. Feasibility was assessed by recruitment data and nursery staff's ability to follow the trial protocol. Acceptability was assessed by children's willingness to eat the vegetables at breakfast time. All primary outcomes were assessed against traffic-light progression criteria. Staff preference for collecting data via photographs versus using paper was also assessed. Further views about the intervention were obtained through semi-structured interviews with nursery staff. Results: The recruitment of parents/caregivers willing to provide consent for eligible children was acceptable at 67.8% (within the amber stop–go criterion) with 351 children taking part across eight nurseries. Both the feasibility and acceptability of the intervention to nursery staff and the willingness of children to consume the vegetables met the green stop–go criteria, with children eating some part of the vegetables in 62.4% (745/1194) of instances where vegetables were offered. Additionally, staff preferred reporting data using paper compared to taking photographs. Conclusions: Offering vegetables to children at breakfast time in nursery/kindergarten settings is feasible and acceptable to children and nursery staff. A full intervention evaluation should be explored via a definitive RCT. Trial registration: NCT05217550. [ABSTRACT FROM AUTHOR]

Cowpea (Vigna unguiculata L. Walp) is an important grain legume which is rich in proteins, minerals and vitamins. Cowpea production is gradually increasing in South Africa and its utilisation and consumption must be matched with its production to balance demand and supply in order to enhance job creation, income generation as well as increased diversity of nutrition and dietary intake of the rural communities. Recent reports have indicated that Limpopo province is food and nutrition insecure where 2-6 year old children are malnourished and stunted. Inadequate nutrition is an ongoing problem in rural South African communities especially in the Limpopo province due to poor diversity of daily dietary intake. Majority of poor rural populations depend on a sole-maize diet with occasional vegetables added when available. The utilisation of cowpea produce and diversity of nutrition is poor due to inadequate or poor agro-processing, which leads to few markets or utilisation channels for uptake. Given the above background, this study was conducted to train farmers on agro-processing of cowpea into different menus. The training will improve dietary intake of farmers in addition to enhanced dietary diversity to ameliorate the problem of malnutrition and over dependence on solemaize diets. This study reports on the training conducted for one hundred and twenty five farmers on agro-processing of cowpea to produce different novel products. Different recipes were employed to produce the products. Results show that 125 farmers were trained on the preparation of Akara and Moin-moin, porridge and fortification of cereal-based meals with cowpea products. The training increased the knowledge and skills of farmers on preparation of novel menus that never existed in South Africa, which will increase their dietary intake to enhance dietary diversity as well as ameliorate the problem of malnutrition and over dependence on sole maize diets. The training will also enhance the market channels for cowpea production, which will increase the demand and supply of cowpea in addition to enhanced food security and nutrition. It is recommended that such training on the novel products be extended to schools, restaurants, correctional services, hospitals and other provinces in South Africa for a greater impacts. [ABSTRACT FROM AUTHOR]

Several reports have shown that more plant-based dietary patterns provide a higher intake of antioxidants compared to diets rich in meat and animal products. Data on the intake of key nutrients in cardiovascular disease (CVD) prevention in relation to particular diets in countries of Central and Eastern Europe are scarce. The aim of this study was to assess quality of nutrition and CVD characteristics in a representative sample of Polish adults following different dietary patterns. Special regard was paid to the intake of natural antioxidants. The study comprised 13,318 (7159 females) randomly selected adults aged ≥ 20 years participating in the National Multicentre Health Surveys WOBASZ and WOBASZ II. The subjects were categorized into groups of omnivores (92.4%), flexitarians (7.4%) and vegetarians (0.16%) according to type of diet using the Food Frequency Questionnaire and 24 h dietary recall. The obtained results showed that neither flexitarians nor vegetarians represented better dietary habits or lifestyle behaviors compared to omnivores. Flexitarians had significantly lower daily energy intake than omnivores, but their diet was rich in total fat (above 30% of daily energy consumption) and low in fiber. Omnivores declared a higher consumption of fresh vegetables (p < 0.001), fresh fruit (p < 0.01), coffee (p < 0.01) and tea (p < 0.05, in women only) than flexitarians. Omnivores had significantly higher intake of natural antioxidants (vitamin C, E, zinc in both genders and vitamin A in men) as compared with flexitarians. Among women, the highest adherence to the intake of recommended amounts of antioxidant nutrients was noted among omnivores. Among men, vegetarians had the highest proportion of meeting the guidelines for vitamin A (77.8%), E (66.7%) and C (66.7%), while the lowest proportions were found in flexitarians (69.9%, 39.5% and 32.4%, respectively). The groups did not differ in terms of smoking and physical activity level. There were no significant differences in the analyzed CVD characteristics between omnivores and flexitarians. In women, vegetarians had substantially lower BMI than omnivores (p < 0.05) and flexitarians (p < 0.05) and a lower mean serum glucose compared with omnivores (p < 0.01) and flexitarians (p < 0.05). Vegetarians had lower prevalence of hypertension and obesity than meat eaters. In conclusion, the results of the current research showed an inappropriate intake of several nutrients, including highly potent antioxidants, irrespective of the dietary regimen. Flexitarians did not have a more favorable CVD profile than omnivores. Taking into account the growing popularity of diets with reduced animal products, there is a need to elaborate strategies providing Polish adults with guidance regarding properly balanced nutrition. [ABSTRACT FROM AUTHOR]

Copyright of SWS - Rundschau is the property of Verein fur interdisziplinare sozialwissenschaftliche Studien und Analysen and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The questionnaire survey and the study of 1334 people living in the north of the European part of the Russian Federation, of which 970 are women and 364 are men, was conducted. 707 residents of the Arkhangelsk region and 627 residents of the Nenets Autonomous Okrug. The results of the questionnaire were analyzed depending on the appetite state (decreased -102 respondents, increased - 276, normal appetite – 1096, as well as dietary compliance – 124 and adherence to vegetarianism – 139). The most pronounced combined defects of immune protection (deficiency of phagocytic protection, deficiency of the content of natural killers and T-helpers) occur in people who have been eating mainly cereals and bread for a long time. Increased appetite in people over 55 years of age is associated with the frequency of chronic diseases of the gastrointestinal tract (35.7%) and increased tolerance to food antigens (52.3%). [ABSTRACT FROM AUTHOR]

Background Research has shown that vegetarian diets have a low environmental impact, but few studies have examined the environmental impacts and nutritional adequacy of these diets together, even though vegetarian diets can lead to nutritional issues. Objectives Our objective was to optimize and compare 6 types of diets with varying degrees of plant foods (lacto-, ovolacto-, and pescovegetarian diets and diets with low, medium, and high meat content) under nutritional constraints. Methods Consumption data in 30,000 participants were derived from the French NutriNet-Santé cohort using an FFQ. Diets were optimized by a nonlinear algorithm minimizing the diet deviation while meeting multiple constraints at both the individual and population levels: nonincrease of the cost and environmental impacts (as partial ReCiPe accounting for greenhouse gas emissions, cumulative energy demand, and land occupation, distinguishing production methods: organic and conventional), under epidemiologic, nutritional (based on nutrient reference values), and acceptability (according to the diet type) constraints. Results Optimized diets were successfully identified for each diet type, except that it was impossible to meet the EPA (20:5n–3) + DHA (22:6n–3) requirements in lacto- and ovolactovegetarians. In all cases, meat consumption was redistributed or reduced and the consumption of legumes (including soy-based products), whole grains, and vegetables were increased, whereas some food groups, such as potatoes, fruit juices, and alcoholic beverages, were entirely removed from the diets. The lower environmental impacts (as well as individual indicators) observed for vegetarians could be attained even when nutritional references were reached except for long-chain n–3 (omega-3) fatty acids. Conclusions A low-meat diet could be considered as a target for the general population in the context of sustainable transitions, although all diets tested can be overall nutritionally adequate (except for n–3 fatty acids) when planned appropriately. This trial was registered at clinicaltrials.gov as NCT03335644. [ABSTRACT FROM AUTHOR]

Background: Hyperphosphatemia is linked to increased mortality and morbidity in patients on hemodialysis. Currently, the phosphate intake and dialytic removal in predominantly vegetarian patients on twice-weekly dialysis is not well studied. Materials and Methods: This prospective, study recruited patients on twice-weekly dialysis of at least 3 months duration. Baseline clinical variables were measured. Dietary protein and phosphorus intake was assessed using a validated food frequency questionnaire. Phosphate binder use was assessed, hourly blood was collected for serum phosphorus during dialysis, and spent dialysate was collected to estimate cumulative phosphorus removal during the session. Results: Forty (67%) of the 60 patients studied were vegetarians. Twenty-eight (48%) were hyperphosphatemic, and 15 (25%) had serum parathormone (PTH) >500 pg/ml. The mean phosphorus intake was 1247 (±312) mg/day, the mean serum phosphorus was 5.49 (±2.01) mg/dl, and the mean dialytic phosphorus removal was 910 (±383) mg/session. Up to 67% of the study population took calcium-based phosphate binders, 25% took sevelamer carbonate, and 40% took activated vitamin D preparation. The lowest tertiles of phosphorus intake correlated with low energy-adjusted protein intake and hypoalbuminemia. Hyperphosphatemic subjects had better nutritional indices (mid-upper arm circumference and body mass index). Dietary intake and serum phosphorus levels were not mutually associated, but both were strongly correlated with total phosphorus removal in the spent dialysate. Serum phosphorus levels fell by 32% by the first hour of hemodialysis. Conclusion: Twice-weekly dialysis is often practised in resource-limited Asian countries. However, due to a predominantly vegetarian diet, hyperphosphatemia was noted only in up to half of the patients, despite twice-weekly hemodialysis schedules. This reinforces the fact that plant-based dietary phosphate is less well absorbed. [ABSTRACT FROM AUTHOR]

Background. Insulin resistance is one of the major metabolic disorders. The composition of one’s diet has a crucial effect on the risk of developing this disorder and is a key component of treatment. Following a vegetarian diet seems to be promising for health benefits. Objectives. The aim of the study is to assess the eating habits of women suffering from insulin resistance following vegetarian and non-vegetarian diets. Material and methods. The survey was conducted among 248 women between the age of 18 to 64 in Poland from January to March 2022. The research tool was a website survey questionnaire. The analysis was performed using the Statistica 10 program. The data obtained was subjected to statistical analysis using the chi-square test. Results were considered significant at p ≤ 0.05. Results. Women on a vegetarian diet had the correct body weight more often (47.4%) compared to those following a traditional diet (40.5%) or not following any diet (38.5%). 69.3% of vegetarians assessed their nutritional knowledge as better than good. Women on a plant-based diet included legumes in their diet and consumed vegetables much more often than others. Attitudes towards plantbased meat substitutes and plant-based dairy substitutes were significantly more positive among vegetarians than others. Conclusions. Women with insulin resistance on a vegetarian diet often have better nutritional choices compared to women on a traditional diet or those not following any diet. These promising findings may be helpful in preventing and treating this disorder. However, the amount of research and results is insufficient and requires further analyses on a larger group of subjects. [ABSTRACT FROM AUTHOR]

At the turn of the xixth and xxth centuries, whereas meat consumption was supported by mainstream medicine and becoming widespread in Western societies, the French and Belgian vegetarian movement evolving in vegetarian circles led by physicians and hygienists was trying to prove scientifically the physical and ethical benefits of a vegetarian diet. This paper deals with the methods that were chosen to offer scientific evidence, in spite of the controversial nature of such results, by focusing on three inquiries whose authors, whether men or women, diverge in their dealings with the scientific field and the vegetarian movement. The paper also shows that the medical inquiry is a fairly adaptable form integrating physiological, experimental and social data, which makes it a relevant tool for the vegetarian movement self-appropriation in order to enhance its legitimacy, especially in the field of social reform. h

The aim of this study was to investigate the impact of a mindfulness intervention (IG) compared to an inactive control group (CG) on explicit and implicit attitudes toward vegetarian and meat-based foods, nutrition behavior measures, trait mindfulness and wellbeing. In the IG (N = 66), we implemented a mindfulness-based intervention consisting of eight weekly group sessions online, along with an additional half-day session held on campus. The CG (N = 71) received no intervention or training. We employed a pre-/post-intervention design involving questionnaires (trait mindfulness, wellbeing, sustainable nutrition behavior scale), an online supermarket scenario, as well as an explicit rating task and an implicit association task using pictures of vegetarian and meat-based foods. Additionally, a voluntary follow-up testing was conducted two months after the final group session. No intervention effects were observed on explicit and implicit attitudes, wellbeing, or nutrition behavior measures. However, there was an increase in trait mindfulness within the IG. Exploratory cross-sectional findings indicated that trait mindfulness facets such as "Acting with Awareness" and "Outer Awareness", along with explicit attitudes, were significant predictors of self-reported sustainable consumption behavior. Additionally, sex and explicit attitudes were identified as significant predictors of vegetarian consumption behavior in the online supermarket task. Our findings could not substantiate previous claims regarding the potential causal effects of mindfulness practice on sustainable consumption behavior, specifically in the realm of sustainable and vegetarian nutrition, as well as subjective wellbeing. Future studies may benefit from implementing longer-term mindfulness-based interventions and considering other potential decisive factors, such as connectedness to nature and others. Integrating training elements focusing on these specific variables into the intervention could be valuable. [ABSTRACT FROM AUTHOR]

The article offers diets and nutrition briefs. Topics include American College of Gastroenterology (ACG) issued new clinical practice guidelines for gastroparesis, which is characterized by symptoms suggesting retention of food in the stomach and evidence of delayed gastric emptying; and why Vitamin D supplements are widely prescribed and used to benefit bone health, definitive data on whether these supplements reduce fractures in the general population have been inconsistent.

Background. Polycystic ovary syndrome (PCOS) is the most diagnosed endocrine disorder among women of reproductive age. Dietary intervention is recommended as first-line treatment of PCOS. The type of diet (vegetarian or non-vegetarian) and daily eating habits can play a key role in the treatment of this disease. Objectives. The study aims to assess the eating habits of women suffering from PCOS following vegetarian and non-vegetarian diets. Material and methods. The study was conducted from January to March 2022 among 233 women between the age of 19 to 57. The research tool was a website survey questionnaire with single choice and open questions on eating habits, age, weight, height, place of residence and education. The data obtained was subjected to statistical analysis using the chi-squared test. Results were considered significant at p ≤ 0.05. Results. Vegetarians were observed to eat more vegetables than the rest of the women. Over a quarter of these women’s diets included legumes at least once a day compared to the respondents following a traditional diet (n = 4; 3.9%) and those not on any diet (n = 2; 5.3%). Both health condition and nutrition were better assessed by vegetarians. More than half of the study participants, apart from PCOS, also struggled with insulin resistance. The non-vegetarian group had a greater percentage of patients suffering from both issues. Conclusions. Women with polycystic ovary syndrome who follow a vegetarian diet often have better eating habits than non-vegetarian. These results suggest that plant-based diets may be effective in treating PCOS. However, information on this is limited, particularly in Poland. [ABSTRACT FROM AUTHOR]

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Background: Vegetables are an essential element in healthy diets, but intakes are low around the world and there is a lack of systematic knowledge on how to improve diets through food system approaches. Methods: This scoping review assessed how studies of food systems for healthy diets have addressed the role of vegetables in low- and middle-income countries. We apply the PRISMA guidelines for scoping reviews to narratively map the literature to an accepted food systems framework and identify research gaps. Results: We found 1383 relevant articles, with increasing numbers over 20 years. Only 6% of articles looked at low-income countries, and 93% looked at single-country contexts. Over half of articles assessed vegetables as a food group, without looking at diversity within the food group. 15% looked at traditional vegetables. Issues of physical access to food were among the least studied food system topics in our review (7% of articles). Only 15% of articles used a comprehensive food system lens across multiple dimensions. There is also a research gap on the impacts of different policy and practice interventions (13% of articles) to enable greater vegetable consumption. Conclusions: Food system studies necessarily drew on multiple disciplines, methods and metrics to describe, analyze, and diagnose parts of the system. More work is needed across disciplines, across contexts, and across the food system, including understanding interventions and trade-offs, and impacts and change for diets particularly of marginalized population groups. Filling these gaps in knowledge is necessary in order to work toward healthy vegetable-rich diets for everyone everywhere. [ABSTRACT FROM AUTHOR]

A health belief model is used to evaluate people's beliefs about health problems and predict engagement in health-promoting behaviors. Overweight and obesity are health problems that could be corrected by healthier diet. Eighty-seven employees of the Taipei Tzu Chi Hospital participated in a month-long program that offered 500-calorie vegetarian meals. The health belief model questionnaire was designed and administered. Body composition (weight, body mass index, body fat, body water, and muscle mass) was measured weekly. Additionally, the number of meals taken and visits to nutrition consultants were analyzed. Overall, a higher perceived susceptibility was related to a decrease in weight, body fat, and muscle. Higher perceived benefits or higher perceived barriers were both related to a decrease in weight and body fat, but to an increase in body water and muscle. In the overweight or obese group, a significant correlation was found between perceived barriers and weight. No significant relationship was found between the health belief model and the total number of meals or number of visits to nutrition consultants. Perceived benefits and barriers were significantly related to changes in weight, body fat, body water, and muscle. With vegetarian meal plans as the cue for action, the health belief model can be utilized to predict changes in body composition. [ABSTRACT FROM AUTHOR]

The study tested the effects of a vegan diet on cardiometabolic outcomes and quality of life among healthcare employees during the COVID-19 pandemic. Overweight hospital employees were enrolled and randomly assigned (in a 1:1 ratio) to an intervention group, which was asked to follow a low-fat vegan diet, or a control group, asked to make no diet changes. However, due to COVID-19 disruptions, all participants remained on their usual diets from March to June (12 weeks), creating a de facto control period, and all (n = 12) started the vegan diet with online classes in June, which continued for 12 weeks. Nine participants completed all final assessments. A crossover ANOVA was used for statistical analysis of differences in cardiovascular health during the control period and during the intervention. Despite the ongoing crisis, body weight decreased (treatment effect −5.7 kg [95% CI −9.7 to −1.7]; P =.01); fasting plasma glucose decreased (−11.4 mg/dL [95% CI −18.8 to −4.1]; P =.007); total and LDL-cholesterol decreased (−30.7 mg/dL [95% CI −53.8 to −7.5]; P =.02; and −24.6 mg/dL [−44.8 to −4.3]; P =.02, respectively); diastolic blood pressure decreased (−8.5 mm Hg [95% CI −16.3 to −.7]; P =.03); and quality of life increased (P =.005) during the intervention period, compared with the control period. A vegan diet improved cardiometabolic outcomes and quality of life in healthcare workers at the height of the COVID-19 pandemic. [ABSTRACT FROM AUTHOR]

Whole foods plant-based approaches to eating place an emphasis on the intake of fruits, vegetables, whole grains, and legumes and have many health benefits. While there are key nutrients and phytochemicals that can contribute to the purported health benefits, practitioners and patients should also be advised of key nutrients for which intake may be compromised when following this dietary pattern. With careful planning and utility of dietary supplements, individuals can achieve optimal intake of calcium, iron, vitamin D, omega 3 fatty acid—docosahexaenoic acid (DHA), and vitamin B12 and experience the health benefits of a dietary fiber and a host of phytochemicals. This article presents the health benefits of these food substances and approaches for overcoming nutrients of concern when following whole food plant-based eating patterns. [ABSTRACT FROM AUTHOR]

The 15-day Jumpstart was developed as an evidence-based, affordable, standardized, replicable, and scalable program, designed to demonstrate quickly to patients that changing what they eat can improve their health. The program was designed using the principles of the self-determination theory of motivation and personality. Patients were instructed to eat an Esselstyn-compliant, whole-food plant-based diet consisting of vegetables, fruits, whole grains, and legumes. Of the 389 participants in the program from September 2018 to February 2020, average weight loss was 5.8 pounds (7.3 for those whose body mass index was >30), average systolic blood pressure drop was 6.8 points (16.8 points for those with systolic blood pressure >140), average drop in cholesterol was 26 points (44 points for those with a cholesterol >200), average drop in low-density lipoprotein was 19 points (33 points for those with a low-density lipoprotein >100), and average drop in fasting blood sugar was 5.1 points (28.4 points for those starting in the diabetic range); P value was <.005 for fasting blood sugar and <.001 for all other comparisons. A 15-day program that helps patients adopt an Esselstyn-style whole-food plant-based diet, through education, individualized medical feedback, social support, and facilitated small group work, rapidly improves health. [ABSTRACT FROM AUTHOR]

Diet is increasingly considered a major contributor to the chronic disease burden in Western societies. Plant-based diets are becoming more mainstream as a way to reduce disease risk and improve quality of life. Clinicians who understand the health benefits and risks associated with various plant-based diets can provide helpful advice to their patients. This article discusses six common beliefs about plant-based diets and reviews guidelines for plant-based eating. [ABSTRACT FROM AUTHOR]

Post‐transplant diabetes mellitus is associated with long‐term immunosuppression and weight gain, and is related to an increased risk of cardiovascular disease, accelerated loss of graft and increased mortality. There is an absence of strong evidence‐based dietary guidelines for the prevention and management of post‐transplant diabetes mellitus in kidney transplant recipients. The aim of this study was to systematically review all dietary evidence for kidney transplant recipients on clinical outcomes relating to diabetes, patient‐reported outcomes and economic outcomes. A comprehensive literature search was conducted in August 2020 using the databases Medline, Embase, CENTRAL and CINAHL. Studies were critically appraised using Cochrane risk of bias tools and GRADE. A total of 12 studies and 1928 participants were included. Four papers focused on diet and exercise, one paper on diet only, two papers on magnesium supplementation, one paper on magnesium and fibre intake, two papers on Mediterranean diet, one paper on marine n‐3 fatty acid supplementation and one paper on fruit and vegetable intake. There were no significant effects on outcomes relating to dietary counselling, magnesium supplementation, magnesium and fibre intake or marine n‐3 fatty acid supplementation. Low‐quality evidence supports the Mediterranean diet in reducing the risk of post‐transplant diabetes mellitus and fasting plasma glucose levels. Low‐quality evidence suggests vegetable intake being associated with a lower risk of post‐transplant diabetes mellitus. This review demonstrates limited evidence for dietary interventions in the prevention and management of diabetes in post‐kidney transplantation. The findings suggest that further high‐quality research with robust study designs is required. SUMMARY AT A GLANCE: This systematic review demonstrates limited evidence for dietary interventions in the prevention and management of diabetes in post‐kidney transplantation. There are low‐quality evidence supporting the Mediterranean diet and vegetable intake in reducing the risk of post‐transplant diabetes mellitus. [ABSTRACT FROM AUTHOR]

Objective: Arterial stiffness is a strong predictor of cardiovascular mortality, and often precedes elevations in blood pressure. This cross-sectional pilot study examined differences in arterial stiffness, blood pressure, cardiometabolic markers, anthropometric outcomes, and inflammation in vegetarians and matched omnivores. Participants were healthy, non-smoking adults (18–65 years old) adhering to either a vegetarian/vegan or omnivore diet. Omnivores were matched to vegetarians using broad body mass index (BMI) categories. Results: Arterial stiffness trended higher in omnivores versus vegetarians (7.0 ± 1.5 and 6.8 ± 1.1 m/s, respectively; p = 0.073). This trend was mainly driven by the male omnivores (p = 0.006 for gender effect and p = 0.294 for eating pattern effect). Omnivores displayed higher HDL concentrations compared to vegetarians, 63.8 ± 18.5 and 55.2 ± 16.9 mg/dL; however, total cholesterol/HDL ratio did not vary significantly between groups; p = 0.310. In men, a vegetarian eating pattern may reduce arterial stiffness; however, this benefit may be limited in women, particularly those who are premenopausal. Future research should examine arterial stiffness and cardiometabolic health outcomes in younger versus older female vegetarians, as these data can provide valuable insights on the role of plant-based eating patterns on arterial stiffness and cardiometabolic health. [ABSTRACT FROM AUTHOR]

This article investigates the ideas of correct and modern nutrition during the early communist period in Bulgaria and outlines their relationship to previously existing ideas and practices. The research reveals the multiple influences of pre-communist food ideologies, particularly those of the vegetarian movement that flourished in the country in the 1920s and 1930s. It questions the propaganda claim that the communist regime introduced a radically new understanding of and approach to nutrition. It also suggests that there were significant differences between the attitudes towards meatless diets in Eastern European communist countries. The hostility towards vegetarianism was not equally strong and consistent across the bloc, and despite the evident influence of Soviet teachings focused on meat-based, protein-rich diets, nutritionists introducedmeatless diet "through the back door". [ABSTRACT FROM AUTHOR]

On 15 July 1908 The Times advertised a talk on 'personal experiences in spirit-photography and the scientific aspect of spiritualism', due to take place that night at the Eustace Miles Restaurant. Attendees could look forward to not only 'exhibitions of spirit writing', but also to enjoying a 'flesh-free' meal afterwards. This entertainment speaks to confluence of spiritualist belief and vegetarian ideals that was played out elsewhere in societies, private seances and public demonstrations. Beyond a shared commitment to progressive causes, they held in common a belief in the purity of vegetable foods and the corrupting nature of flesh. Mediums were encouraged to avoid meat and disputes over the proper diet for believers raged through the movement's periodicals. This article examines how the language of dietetics and the science of nutrition functioned in the séance, and what this reveals of the tricky negotiation of immateriality and corporality in spiritualist discourse. [ABSTRACT FROM AUTHOR]

This review assessed obesity patterns, physical activity (PA) levels, and dietary habits among LGBTQ adults aged 18 years and older. The research was systematically reviewed using PRISMA guidelines. Four combinations of keywords were used to extract articles from research databases. Articles were included if they met the inclusion and exclusion criteria. A total of nineteen articles were included with seventeen studies focused on sexual minorities (i.e., LB = 7, L-only = 3, LB and questioning = 2, LGB = 3, LGBT =1, and GB men and MSM =1). Only two studies were conducted among gender minorities. All studies, except four, had non-experimental designs. Experimental studies assessed the effectiveness of five weight-related interventions (duration = 12 to 16 weeks) and included weekly educational sessions. Instruments used to assess study variables were either indirect (i.e., obesity) or self-reported (i.e., PA and dietary habits). BMI and WHtR ranged from 26.35 to 40.6 and 0.58 to 0.71, respectively. LGBTQ adults, except lesbians residing in urban areas, were less likely to meet PA recommendations (n = 8 non-experimental studies) and incorporate fruits and vegetables in their diets (n = 8 non-experimental studies). Mindfulness, gym-based programs, and pedometer-based programs were effective in improving overweight and obesity status, PA level, and fruit and vegetable consumption among LB adults. Future studies should focus on transgender individuals and assess various dietary variables to provide an overall analysis of their behaviors. Research should examine the effectiveness of interventions that incorporate group-based educational sessions and utilize self-regulatory skills to address weight issues, physical inactivity, and unhealthy dietary habits. [ABSTRACT FROM AUTHOR]