Search

Approximately one-in-ten reproductive age adults in the USA follow a plant-based diet, yet there is limited information on the influence of vegan and vegetarian diets on the mineral composition of breast milk. This study explored the major and trace mineral composition in breast milk and associations with maternal diet patterns. We used a cross-sectional design to collect a single sample of breast milk from individuals following vegan (n 23), vegetarian (n 19) and omnivore (n 21) diet patterns. Plant-based diet (n 42) was defined as following either vegan or vegetarian diets. Sixteen minerals were assessed using inductively coupled plasma mass spectrometry and inductively coupled plasma optical emission spectrometry. Data were evaluated using traditional statistical techniques and five different machine learning approaches. The distribution of Se (median; quartile 1 and 3) was significantly different between groups (vegetarians 21, 18–26 µg/l; vegans 19, 18–25 µg/l and omnivores 17, 14–20 µg/l; P = 0·007) using a Kruskal–Wallis test. Machine learning techniques also identified Se as a potential biomarker for differentiating breast milk by maternal diet pattern. Individuals following a plant-based diet generally had a lower BMI, higher breast milk Se and lower breast milk I and Fe concentrations compared with those following omnivore diets. This suggests that maternal dietary pattern (plant-based v. omnivore) may be helpful clinical information to consider when caring for the breast-feeding dyad, with the strongest evidence related to differences in Se concentration. [ABSTRACT FROM AUTHOR]

Objective: To assess factors important to college baseball players regarding intention to eat a healthful diet within the Theory of Planned Behavior. Design: A survey based on the Theory of Planned Behavior was administered during the 2006 summer league season from 5 of the Northern Division teams of the Coastal Plain League. Participants: Male undergraduate college baseball players (mean [standard deviation (SD)] age 20.25 [1.12]). Phenomenon of Interest: Prediction of behavioral intention to eat a healthful diet. Analysis: Regression analysis was used to assess how well the variables of the Theory of Planned Behavior predicted behavioral intention to eat a healthful diet. Results: Attitude, subjective norms, and perceived behavior control variables accounted for 72% of the variance in behavioral intention to eat a healthful diet. Attitude had the greatest influence on intention ([beta] = 0.383, P less than 0.001), followed by subjective norms ([beta] = 0.291, P less than 0.001), and perceived behavioral control ([beta] = 0.269, P less than 0.001). Athletes' daily schedule and their perception of the impact of a healthful diet on their focus and concentration had the biggest impact on intention to eat healthful food. Conclusions and Implications: University athletic administration must emphasize providing access to healthful food, especially during the season, both at home and while traveling to games. (Contains 3 tables and 2 figures.)

Objective: To identify beliefs about eating 2.5 cups of vegetables and to assess how well these beliefs predict intention to eat them. Design: A survey based on the Theory of Planned Behavior. Setting: Two public high schools in 2 counties in eastern North Carolina. Participants: 157 ninth-grade students (mean age = 14.71 years [SD = 0.82]). Analysis: Regression analysis was performed to assess how well the variables of the Theory of Planned Behavior predicted behavioral intention to eat 2.5 cups of vegetables. Findings: Attitude, subjective norms, and perceived behavioral control predicted 77.2% of variance of intention to eat 2.5 cups of vegetables (F [3, 154] = 178.05, P less than 0.001). Attitude was the strongest predictor (beta = 0.434, P less than 0.001), followed by subjective norms (beta = 0.372, P less than 0.001) and perceived behavioral control (beta = 0.159, P less than 0.021). Conclusions and Implications: Factors such as impact of parents and peers, availability of vegetables at home and in school, and making sure that vegetables offered to teens are tasty are important in increasing their intention to eat the recommended amount of vegetables. These factors could help education campaigns targeted toward teens be more successful. (Contains 3 tables.)

A study to identify specific beliefs regarding eating two cups of fruits among 9th-grade students revealed that peer leaders may have key influence on intentions to eat fruits. The study, which used the Theory of Planned Behavior, was conducted on students attending two public high schools in Eastern North Carolina. Key results and applications are presented.

Atherosclerosis develops over a long period of time and often begins in childhood. The goal of this study was to make a cross-sectional assessment of the pattern of cardiovascular disease risk factors among Australian vegetarian (n = 49) and nonvegetarian (n = 639) 14- to 17-year-old participants from New South Wales, Australia. Vegetarians had statistically significant lower mean total (4.05 vs 4.4 mmol/L; P <.001) and low-density lipoprotein (LDL) cholesterol (2.18 vs 2.55 mmol/L; P <.001) and lower incidence of abnormal total and LDL cholesterol (31.1% vs 46.2%, P =.036, having total cholesterol ≥4.4 mmol/L and 13.3% vs 29.6%, P =.021, having LDL cholesterol ≥2.84 mmol/L). Vegetarians had a higher diastolic BP (72.0 vs 69.7 mm Hg; P =.038). No statistically significant difference was found in other risk factors including high-density lipoprotein cholesterol (P =.83), triglycerides (P =.601), systolic blood pressure (P =.727), body mass index (P =.159), plasma glucose (P =.09), C-reactive protein (P =.527), or homocysteine (P =.45). The prevalence rate with 3 or more risk factors was 12.2% among vegetarians and 13.9% among nonvegetarians (P =.156). The high percentage of abnormal total cholesterol in both diet groups and, in addition, LDL cholesterol in nonvegetarians is a cause of concern and underlines the need for lifestyle change. [ABSTRACT FROM AUTHOR]

INTRODUCTION Vegan diets are free of all flesh foods, eggs, dairy products, and sometimes honey. In the last decade, the prevalence of a vegan diet in Europe has increased by 350% (Ferrara et al., 2017). In Great Britain, the number of vegans quadrupled between 2014 and 2018 (Nils-Gerritt, 2020) in spite of recommendations from several organizations within Europe against adhering to a vegan diet in pregnancy, infancy, and childhood (Lemale et al., 2019; Fewtrell et al., 2017; Richter et al., 2016). These recommendations are based on a high risk of nutrient deficiencies, including B12, iron and docosahexaenoic acid (DHA), among vegans. B12 is the biggest concern (Pawlak & Bell, 2017; Richter et al., 2016; Sanders, 2009). Foods of plant origin do not contain B12 unless they are fortified (Herbert, 1988) and the requirement for B12 is higher both in pregnancy and lactation, compared to other stages of the lifecycle (European Food Safety Authority, EFSA, 2015). Studies with vegans, mainly non-pregnant and non-lactating adults, show a high prevalence of B12 deficiency (Pawlak et al., 2013) and dozens of case reports have been published describing B12 deficiency symptoms among children breastfed by vegan mothers and/or receiving a vegan diet (Daphna et al., 2010). Yet there are benefits as well of a vegan diet in both adulthood and childhood. These include a lower risk of developing type 2 diabetes, some cancers, ischemic heart disease and of becoming obese (Tong et al., 2019; Pawlak, 2017; Turner-McGrievy et al., 2017; Tantamango-Bartley et al, 2013). Plant protein intake decreases, while animal protein increases the risk of ovulatory infertility (Chavarro et al., 2008). Beef intake by pregnant women has been associated with lower testosterone concentration in male children (Swan et al., 2007) and barbecued meat in pregnancy has been associated with a significant deficit in birth weight (Jedrychowski et al., 2012). Vegan diets do not require killing animals for food, are friendlier to the environment, and have less impact on global warming. Therefore, although a vegan diet carries a high risk of nutrient deficiencies, in light of its many benefits, it is appropriate that health professionals should support vegans, rather than discouraging them, and provide education in how to optimize nutrient intake. The goal of this paper is to review information about B12 among vegans and offer guidelines for practitioners supporting vegan pregnant and lactating women and their children. [ABSTRACT FROM AUTHOR]

58 Special Olympics athletes were studied to determine the prevalence of obesity and risk of diet-related diseases. Adults with intellectual disabilities are more prone to obesity and secondary health problems. Food consumption patterns are also studied.

Dentists often act as primary care physicians. If they are able to identify symptoms of vitamin B12 deficiency, dentists can identify the problem at the early stage of the pathology. They can make appropriate referrals to specialists who can make a diagnosis and recommend treatment. Effective treatment may be possible at the stage before neurological symptoms occur, preventing irreversible changes to the body. Vitamin B12 (cobalamin) plays an essential role in many metabolic processes, including biosynthesis of nucleic acids. The clinical manifestations of vitamin B12 deficiency are highly polymorphic and depend on many factors. This review presents fundamental information about the structure of vitamin B12, its dietary sources, up-to-date understanding of its role in the human body and the most important consequences of its deficiency, including manifestations within the mucous membrane of the oral cavity. Due to the fact that a large percentage of adults and elderly patients have an undiagnosed vitamin B12 deficiency it is prudent to screen for vitamin B12 status. Methylmalonic acid and/or holotranscobalamin II (holoTCII) have been proposed to be the most sensitive assessment methods. Among high risk groups (e.g. the elderly, vegetarians, people with gastrointestinal health conditions), screening should be recommended at each annual examination. [ABSTRACT FROM AUTHOR]

The goal of this study was to review published data on iron status among vegetarian adults. Thirteen original articles met the inclusion criteria. Among female vegetarians, the percentage of the sample with ferritin <12 µg/L or <12 ng/mL ranged from 12% to 79%. An inadequate hemoglobin concentration ranged from 6% to 30.3%. Among males, the range of ferritin <12 µg/L across studies was from 1.7% to 29%. The prevalence of hemoglobin below deficiency cutoff ranged from 0% to 15.3%. A higher percentage of vegetarian females, compared to nonvegetarian participants, had ferritin below deficiency cutoff in all but one study (34% vs 0%, 47% vs 42%, 18% vs 13%, 27.8% vs 6.5% among Catholic nuns and 19.4% among college students, 79% Indian, and 56% Caucasian vegetarian vs 27% of nonvegetarian). Serum ferritin was lower in male vegetarians than male nonvegetarians in each study (11% among vegans and 21% among vegetarians compared to 6% and 7% among high and moderate meat consumers, 3% of vegetarians, and 25% vegans vs 0% of nonvegetarians, 29% vs 7%, 9% vs 0%). Vegetarians have a high prevalence of depleted iron stores. A higher proportion of vegetarians, compared to nonvegetarians, had iron deficiency anemia. This is especially true for premenopausal vegetarian women. [ABSTRACT FROM AUTHOR]