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Background/Objectives. This large, longitudinal follow-up cohort study aimed to explore how being a vegetarian and related factors impacted the incident gastroesophageal reflux disease (GERD) in a comprehensive Taiwanese cohort. Methods. The study cohort was enrolled from the Taiwan Biobank. Vegetarian status, duration of being a vegetarian, type of vegetarian diet, and whether or not the participants had GERD were recorded from self-reported surveys. Associations between vegetarian status, duration, and type of diet with incident GERD were analyzed with multivariate logistic regression with adjustments for confounding variables. Results. After excluding participants with pre-existing GERD, we included 23,714 participants into the study. Multivariable analysis showed that vegetarian status (current vs. never; hazard ratio [HR], 0.697; 95% confidence interval [CI], 0.546 to 0.889; p = 0.004) was significantly inversely associated with incident GERD; conversely, ever being a vegetarian was not associated (p = 0.489). In addition, those who had been a vegetarian for 6 years or more had 0.72 times lower risk of GERD compared to those who had never been a vegetarian (HR, 0.717; 95% CI 0.558 to 0.922, p = 0.009). No significant differences were observed regarding the type of vegetarian diet with incident GERD. Conclusions. The results showed that following a vegetarian diet was an independent protective factor for incident GERD, with a significant protective effect observed in those who adhered to a vegetarian diet for at least 6 years. Future research is warranted to explore the underlying mechanisms and whether adopting a vegetarian diet can decrease the incidence of GERD. [ABSTRACT FROM AUTHOR]

Introduction and purpose Recently, there has been a significant increase in interest in the dynamically developing field of science, nutripsychiatry, which has contributed to an increase in the number of studies conducted assessing the relationship between the use of a vegetarian nutritional model and its potential therapeutic impact on holistically understood mental health. Material and methods For the purposes of this work, a review of the literature available in the PubMed and Google Scholar search engines, was performed using the following keywords: vegetarian diet; depression; psychiatry. Works published before 2015 were excluded from the analysis. During the review of the literature of available scientific texts, attempts were made to comprehensively present the state of current knowledge. State of knowledge Numerous clinical studies support the beneficial effect of a vegetarian diet on mood by improving well-being and lower levels of anxiety and depression. However, there are also studies that did not show a relationship between the diet and the mood of the subjects, as well as studies indicating possible dangers associated with the use of this nutritional model. Conclusions The use of a vegetarian dietary pattern as a potential intervention is a promising method of nonpharmacological support. The amount of available scientific data confirming the beneficial effect of a vegetarian diet on mental health is insufficient to recommend it as a standard form of supporting the treatment of depression. Before implementing a vegetarian nutritional model, it is necessary to assess its safety in the patient and individualize dietary recommendations. [ABSTRACT FROM AUTHOR]

Background/Objectives: Dietary habits are among the most significant determinants of health. The aim of this study was to assess the nutritional quality and cardiovascular profiles of individuals following plant-based diet. Methods: The study population comprised 199 individuals (136 women, 63 men; mean age 33.9  ±  8.9 years) including vegans (VG; n = 50), vegetarians (VN; n = 101) and omnivores (OV; n = 48). In this analysis the following procedures were assessed: a questionnaire interview, anthropometric and blood pressure measurements, and a blood sample collection. Dietary patterns were evaluated using the Food Frequency Questionnaire and a 24-h dietary recall. Results: Vegans exhibited the lowest protein intake relative to the other groups (p < 0.05) and a significantly higher intake of polyunsaturated fatty acids and lower intake of cholesterol compared to VN and OV (p < 0.05). Vegans had significantly lower levels of serum cholesterol, LDL cholesterol, and triglycerides, fasting glucose and high-sensitivity C-reactive protein (p < 0.05). No cases of overweight or obesity were observed among VN and VG participants. No instances of impaired fasting glucose or elevated blood pressure were noted among vegans. Hypercholesterolemia was identified in 56.2% of OV, 26.7% in VN and 16.0% in VG (p < 0.05), elevated blood pressure was recorded in one vegetarian and in 6.2% of OV participants. Conclusions: Our research indicates that plant-based diets are associated with a better cardiovascular profile compared to traditional diets. Moreover, suboptimal intake of essential nutrients, underscores the need for more effective public health interventions and improved nutrition education regardless of dietary patterns. [ABSTRACT FROM AUTHOR]

With increasing concerns about health, animal welfare, and the environment, changes in dietary patterns are emerging, as evidenced by the gradual shift toward plant‐rich diets. To appropriately plan vegetarian meals with high consumer satisfaction that would help promote this dietary pattern and ultimately improve the sustainability of food systems, meal acceptability testing would be crucial. The present work aims to investigate the influence of individual food components' acceptability on the overall meal acceptability in vegetarian diets. Over four taste‐testing periods, 94 panelists of US nationality recruited from Cornell University staff (47 males and 47 females; 30–50 years of age) were asked to rate the acceptability of 41 vegetarian meals containing various food category items, including a main dish, side dish, appetizer, salad, soup, bread, dessert, beverage, and a control food. Each meal included six menu items to ensure the tested foods resembled a typical meal. Consequently, some meals lacked one or more of the nine total food categories. Participants were asked to rate the acceptability of the six meal items and the overall meal acceptability on a 9‐point hedonic scale. Multiple imputation was used to fill in any missing data, and multiple linear regression analysis was then performed. Through this study, a model that predicts the overall meal acceptability of vegetarian diets based on individual meal category components was developed with an R‐squared value of.7033, suggesting that around 70.33% of the variation in overall meal acceptability could be explained by the nine food category predictors. The findings also suggested that the most influential food item on overall meal acceptability was the main dish followed by the side dish. For every unit increase in the acceptability score of the main dish on a 9‐point hedonic scale, the overall meal acceptability increased by 0.324 points. The positive findings would be beneficial to food service providers in designing a vegetarian meal with high meal acceptability. By focusing on optimizing the acceptability of these two key categories, menu planners can effectively elevate customers' satisfaction of their meals. [ABSTRACT FROM AUTHOR]

Objectives: This study aimed to compare the anthropometry and body composition of vegetarian and omnivorous adults living in Portugal, while exploring nutritional and health parameters underlying observed differences. Methods: 425 omnivorous (OMNI), lacto-ovo-vegetarian (LOV), or vegan (VEG) healthy adults were recruited. Anthropometry was measured, and bioelectrical impedance analysis was performed. Participants answered food frequency, sociodemographic, and lifestyle questionnaires. Serum iron, ferritin, and CRP were quantified by spectrophotometry, and serum B12 vitamin and homocysteine were quantified by chemiluminescent microparticle immunoassay. Results: Total protein intake significantly decreased with increasing strictness of vegetarian habits (median (P25; P75) in g/day: 98.6 (79.5; 123.1), 90.4 (65.9; 121.0), and 87.6 (59.8; 118.5) for OMNI, LOV and VEG, respectively; p = 0.020), and carbohydrate intake was the highest in LOV (median (P25; P75) in g/day: 231.5 (178.4; 287.9), 283.9 (227.3; 342.6), and 263.0 (222.0; 348.3) for OMNI, LOV and VEG, respectively; p = 0.001). VEG were the main users of B12 vitamin (93% in VEG vs. 17% in OMNI and 59% in LOV, p = 0.001), and LOV were the main users of iron supplements (29% in LOV vs. 14% in OMNI and 13% in VEG, p = 0.042), respectively. Blood levels of B12 vitamin correlated negatively with blood homocysteine (rs = −0.386, p < 0.001) and positively with % muscle mass (rs = 0.136, p = 0.005). Participants using iron supplements presented higher C-reactive protein (CRP) (p = 0.014) and they had lower % MM (p = 0.003). Finally, when compared to being OMNI, being LOV independently associated with: (a) having +4.8% (p = 0.002) of fat mass, which could be due to higher carbohydrate intake, and (b) having −2.2% (p = 0.043) of muscle mass. Our data suggest that the association between diet and muscle mass could be attenuated in VEG due to B12 supplementation and/or aggravated in LOV due to iron supplementation-associated inflammation. [ABSTRACT FROM AUTHOR]

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 rising interest globally with respect to the health implications of vegetarian or plant-based diets. A growing body of evidence has demonstrated that higher consumption of plant-based foods and the nutrients found in vegetarian and plant-based diets are associated with numerous health benefits, including improved blood pressure, glycemic control, lipid levels, body mass index, and acid-base parameters. Furthermore, there has been increasing recognition that vegetarian and plant-based diets may have potential salutary benefits in preventing the development and progression of chronic kidney disease (CKD). While increasing evidence shows that vegetarian and plant-based diets have nephroprotective effects, there remains some degree of uncertainty about their nutritional adequacy and safety in CKD (with respect to protein-energy wasting, hyperkalemia, etc.). In this review, we focus on the potential roles of and existing data on the efficacy/effectiveness and safety of various vegetarian and plant-based diets in CKD, as well as their practical application in CKD management.

Aim: The present study aimed to determine the profile of micronutrients and inorganic contaminants in the plant-based and dairy food products most consumed by the Portuguese population. Methods: The sampling plan followed the Total Diet Studies (TDS) methodology and included representative samples of the Portuguese vegetarian diet, chosen based on the National Food and Physical Activity Survey. Five main food groups were selected: Grains and grain-based products (n = 48); Dairy products (n = 60); Products for non-standard diets (n = 72); Pulses, dried fruits, and oilseeds (n = 132); and Fruiting vegetables (n = 12). The sampling plan included 324 individual samples, prepared as 27 pooled samples for laboratory analyses. Each pooled sample was analyzed for 13 elements: As, Cd, Co, Cr, Cu, I, Li, Mn, Mo, Pb, Se, Sr, and Zn. The methodology used for the analysis was ICP-MS with samples previously subjected to acid digestion through closed vessel microwave-assisted, except for I, which required an alkaline extraction. Results: The results of this study indicate that food samples from the group of Pulses, dried fruits, and oilseeds had the highest content of Mn, Zn, Mo, and Se. On the other hand, Products for non-standard diets and Dairy products had the highest content of Cu and I, respectively. The As, Cd, and Pb levels were below the limit of quantification for most of the analyzed samples from every food group. Conclusions: This research enabled updating the Portuguese Food Composition Database (FCD), underscoring the importance of regular dietary assessments and the role of FCDs and TDS in safeguarding public health by ensuring nutritional adequacy and safety in the food supply.

Purpose: To investigate the bioavailability of vitamin B12 from nori and to evaluate the required dosage for improving vitamin B12 nutritional status in vegetarians not using supplements. Methods: The study design is an open-label, parallel, dose-response randomized controlled trial. Thirty vegetarians were assigned to control (no nori), low-dose (5 g nori, aiming to provide 2.4 µg vitamin B12 per day), or high-dose (8 g nori, aiming to provide 4 µg vitamin B12 per day) groups. The primary outcome was changes in vitamin B12 status as measured by serum vitamin B12, holotranscobalamin (holoTC), homocysteine (Hcy), and methylmalonic acid (MMA), and a combined score of these four markers (4cB12 score) during the four-week intervention. Dietary vitamin B12 intakes were assessed at baseline and end of the trial with a 17-item food frequency questionnaire designed for vitamin B12 assessment. General linear model was used to compare least square means of changes in each biomarker of vitamin B12 status, among the three groups, while adjusting for respective baseline biomarker. Results: After adjusting for baseline status, nori consumption led to significant improvement in serum vitamin B12 (among-group P-value = 0.0029), holoTC (P = 0.0127), Hcy (P = 0.0225), and 4cB12 (P = 0.0094). Changes in MMA did not differ significantly across groups, but showed within-group pre-post improvement in the low-dose group (median [p25, p75] = -339 [-461, -198] nmol/L). Vitamin B12 status appeared to plateau at low dose (5 g of nori), which compared with control group, improved serum vitamin B12 (lease square mean [95% CI] = + 59 [25, 93] pmol/L, P = 0.0014); holoTC (+ 28.2 [10.1, 46.3] pmol/L, P = 0.0035); Hcy (-3.7 [-6.8, -0.6] µmol/L, p = 0.0226); and 4cB12 score (+ 0.67 [0.24, 1.09], p = 0.0036). High-dose resulted in similar improvements. There was no significant difference between low-dose and high-dose groups in all biomarkers of vitamin B12. Conclusions: Consuming 5 g of nori per day for 4 weeks significantly improved vitamin B12 status in vegetarians. A higher dose (8 g) may not confer additional benefits. Clinical trial registration: ClinicalTrials.gov Identifier: NCT05614960. Date of registration: November 14th 2022. [ABSTRACT FROM AUTHOR]

Purpose: To identify dietary patterns of vegetarian, vegan and omnivore children and adolescents in Germany and to examine associations with nutrient intake. Methods: First, three principal component analyses based on 17–22 food groups were used to identify dietary patterns among vegetarians (n = 145, 3-day weighed dietary records), vegans (n = 110) and omnivores (n = 135) from the cross-sectional Vegetarian and Vegan Children and Youth (VeChi Youth) Study (2017–2019, 6–18 years, 57% girls). Secondly, these patterns were correlated (Spearman correlations) with energy and nutrient intakes. Results: Among vegetarians, 3 dietary patterns were identified ("Animal foods", "Vegetables and fruits", "Meat alternatives and potatoes") accounting for 32.7% of the variance in food group intake. In the vegan group, 4 patterns were identified ("Vegetables and legumes", "Refined carbohydrates", "Meat alternatives and juices", "Fruits and convenience foods") accounting for 43.2% of the variance. Among omnivores, 5 ("Flexitarian", "Vegetables and fruits", "Dairy Products", "meat and convenience foods", "Refined grains and juices") patterns accounting for 43.0% of the variance could be identified. Regardless of diet group, both more favorable dietary patterns ("Vegetables and fruits", "Meat alternatives and potatoes", "Vegetables and legumes", "Fruits and convenience food", "Flexitarian") correlated with higher micronutrient density and less favorable dietary patterns ("Animal foods", "Refined carbohydrates", "Meat alternatives and juices", "Dairy products", "Meat and convenience food", "Refined grains and juices") with unfavorable nutrient profiles were found. Conclusion: Various dietary patterns exist within omnivore, vegetarian, and vegan diets of children and adolescents, which differ in their contribution to nutrient intake. It is therefore necessary to distinguish between different dietary patterns, also within the vegetarian and vegan diet. [ABSTRACT FROM AUTHOR]

Background: Vegetarian diets have grown in popularity partly because they have been linked to numerous health benefits. They are typically high in fiber and antioxidants and low in cholesterol, potentially lowering the risk of chronic diseases. On the other hand, diets established on meat and its products play a significant role in increasing the incidence of non-communicable diseases owing to their increased calorie density and extra saturated fat. Methods: A cross-sectional study was conducted among 121 adults recruited purposively from two Seventh-day Adventist churches in the Ede South Local Government area of Osun State. Results: Most respondents (73.6 %) were non-vegetarian and 26.4% were vegetarian (65.6% semi-vegetarian, 25% lacto-ovo, and 9.4% vegans). Among the non-vegetarians, 4.0% were underweight, 42.0% were of normal weight, 44.0% were overweight, and 10.1 % were obese. Among Vegetarians, 56.3% and 43.7% were of normal weight and overweight, respectively. Conclusion: The prevalence of obesity among non-vegetarians was high, indicating the need for nutritional education intervention on the health benefits of a vegetarian diet.

Abstract Background Choline is a nutrient necessary for the proper functioning of the body with a multidimensional impact on human health. However, comprehensive studies evaluating the dietary intake of choline are limited. The aim of this narrative review is to analyze current trends in choline intake in European and non-European populations. The secondary aim was to discuss possible future choline trends. Methods The search strategy involved a systematic approach to identifying relevant literature that met specific inclusion criteria. Observational studies and randomized clinical trials were searched for in PubMed and Scopus databases from January 2016 to April 2024. This review includes the characteristics of study groups, sample sizes, methods used to assess choline intake and time period, databases used to determine intake, choline intakes, and the main sources of choline in the diet. The review considered all population groups for which information on choline intake was collected. Results In most studies performed in Europe after 2015 choline intake did not exceed 80% of the AI standard value. The mean choline intake for adults in different European countries were 310 mg/day, while the highest value was reported for Polish men at 519 mg/day. In non-European countries, mean choline intakes were 293 mg/day and above. The main reported sources of choline in the diet are products of animal origin, mainly eggs and meat. The available data describing the potential intake of these products in the EU in the future predict an increase in egg intake by another 8% compared to 2008–2019 and a decrease in meat intake by about 2 kg per capita from 2018 to 2030. Conclusions In the last decade, choline intake among adults has been insufficient, both in Europe and outside it. In each population group, including pregnant women, choline intake has been lower than recommended. Future choline intake may depend on trends in meat and egg consumption, but also on the rapidly growing market of plant-based products. However, the possible changes in the intake of the main sources of choline may lead to either no change or a slight increase in overall choline intake.

Introduction: The popularity of vegetarian and vegan diets is linked to various motivations, such as health, ethics, ecology, and social and religious influence. India has the highest proportion of vegetarians and vegans. The practise of these diets is linked to moral and health reasons and environmental concerns. Vegetarianism may also be associated with eating disorders such as orthorexia (ON). Aim: The main aim of this study was to determine the psychosocial aspects of vegetarian diets. Understanding these aspects is crucial for identifying potential risks and developing effective interventions. This study investigated the reasons for following vegetarian diets, the duration of dietary adherence, the occurrence of feelings of restriction in selected situations, and the risk of orthorexia and other eating disorders. Methods: A questionnaire survey was conducted among 186 individuals (82 vegetarians and 104 traditional dieters) between October 2023 and April 2024. The survey was administered via a Computer-Assisted Web Interview (CAWI) using Google Forms, distributed through social media, forums, and private messages. The inclusion criteria for the study group included consent, an age over 18, and a vegetarian diet, excluding those with eating disorders or diseases requiring strict diet therapy. The control group criteria were similar, excluding vegetarians and those requiring special diets. Four unreliable questionnaires were excluded from the analysis. The survey consisted of four sections: metric data, the ORTO-15 questionnaire, the EAT-26 questionnaire, and the TFEQ-13 questionnaire. Results: The main motivations for following vegetarian diets were ethical and environmental (86.9%) and health (32.1%) reasons. Over half of the vegetarians had been following a plant-based diet for over five years. Vegetarians were more likely to feel restricted in restaurants and when grocery shopping. The ORTO-15 results indicate a higher risk of orthorexia among vegetarians (48.8% vs. 29.4% in the control group; p = 0.00673). The EAT-26 questionnaire showed a higher, but not statistically significant, risk of eating disorders among vegetarians (23.8% vs. 14.7%; p = 0.11391). The TFEQ-13 showed no significant differences between groups (Subscale 1: food restriction, p = 0.77279; Subscale 2: lack of control in overeating, p = 0.91935; Subscale 3: eating under the influence of emotions, p = 0.16612). Conclusions: This study concluded that ethical and environmental considerations and a belief in health benefits mainly drive vegetarians. An analysis of BMI revealed no significant differences between groups. The ORTO-15 results suggest a higher risk of orthorexia among vegetarians. The EAT-26 indicated a higher, but not statistically significant, risk of eating disorders among vegetarians and vegans. The TFEQ-13 showed no significant differences in restrictive eating, lack of control in overeating, and emotional eating. Vegetarians were likelier to encounter dietary difficulties in restaurants and shopping but less likely to feel socially excluded. [ABSTRACT FROM AUTHOR]

Vegetarian diets are plant-based diets including all the edible foods from the Plant Kingdom, such as grains, legumes, vegetables, fruits, nuts, and seeds. Dairy and eggs can be added in small amounts in the lacto-ovo-vegetarian subtype, or not at all in the vegan subtype. The abundance of non-processed plant foods—typical of all well-planned diets, including vegetarian ones—can provide the body with numerous protective factors (fiber, phytocompounds), while limiting the intake of harmful nutrients like saturated fats, heme-iron, and cholesterol. The beneficial effects on health of this balance have been reported for many main chronic diseases, in both observational and intervention studies. The scientific literature indicates that vegetarians have a lower risk of certain types of cancer, overall cancer, overweight-obesity, type 2 diabetes, dyslipidemia, hypertension, and vascular diseases. Since the trend of following a vegetarian diet is increasing among citizens of developed countries, the knowledge in the field will benefit from further studies confirming the consistency of these findings and clarifying the effects of vegetarian diets on other controversial topics. [ABSTRACT FROM AUTHOR]

Objectives: Despite the beneficial effects of "vegetarian style" diet on atherosclerosis, it is also proven potentially detrimental to bone health. The influence of muscle health or atherosclerosis on major osteoporotic fracture (MOF) risk in vegetarians has rarely been explored. This prospective study aimed to investigate an association of MOF risk with muscle health and atherosclerosis in vegetarians. Materials and Methods: We conducted a questionnaire survey with the Mini-Nutritional Assessment (MNA) on 39 vegetarians. The 10-year probability of MOF was determined using the Taiwanese Fracture Risk Assessment (FRAX®) calculator. Appendicular skeletal muscle (ASM) mass and bone mineral density were measured with dual-energy X-ray absorptiometry. Physical performance was evaluated using the 6-min walk test (6MWT). Common carotid artery intima-media thickness (ccIMT) was determined using sonography. Serum levels of parathyroid hormone (PTH), Vitamin D, adiponectin, and leptin were measured. Results: Eleven (28.2%) of 39 vegetarians had a moderate-high risk of MOF, defined by FRAX-calculated risk =10%. These subjects had lower ASM (P < 0.005) and 6MWT distances (P < 0.01) but greater ccIMT than those with low risk. The MOF risk was negatively correlated with ASM (r = -0.51, P < 0.001) and 6MWT distances (r = -0.62, P < 0.001) but positively correlated with ccIMT (r = 0.56, P < 0.001). Linear regression analysis revealed that MOF risk scores were negatively associated with ASM and 6MWT distance while positively associated with ccIMT. There was no significant association of MOF risk with MNA scores, serum levels of PTH, Vitamin D, adiponectin, or leptin. Conclusion: Decreased ASM mass, reduced physical performance, and atherosclerosis are significantly associated with MOF risk in vegetarians. [ABSTRACT FROM AUTHOR]

A multicenter cross-sectional study was conducted among 245 experienced Spanish paediatricians, who completed an online survey based on clinically relevant topics in nutrition during the first two years of life and their recommendations to parents in daily clinical practice. Most participants advise about the choking risk associated with baby-led weaning (BLW) and more than 60% consider that infants can receive an insufficient variety and quantity of nutrients with this practice. The general opinion is that there is a lack of evidence for delaying the introduction of gluten and other allergenic foods in the complementary feeding of healthy infants. Most participants agree/strongly agree that two servings of dairy products are the adequate daily amount in a diversified diet and 93.4% disagree/strongly disagree with the use of vegetal beverages under 1 year of life. There is a general agreement to avoid added salt and sugar before 12 months of life, the consideration that organic foods do not have a better nutritional profile than non-organic ones, and the limitations of vegetarian diets especially for adequate provision of micronutrients. Overall, there is an adequate knowledge of the new trends by paediatricians and younger ones seemed more in favor of them and interested in receiving more information on most topics. [ABSTRACT FROM AUTHOR]

Background: The cholinesterase theory stands as the most popular worldwide therapy for Alzheimer’s disease (AD). Given the absence of a cure for AD, a plant-based diet has been repeatedly shown as positive in the prevention of AD, including exploring ready-made products in stores and the development of new functional foods. Goal: This study compared the anti-acetyl- and butyrylcholinesterase activity of thirty-two Polish market soups and five newly formulated soups intended to be functional. Additionally, the research aimed to assess the significance of animal content, distinguishing between vegan and vegetarian options, in cholinesterase inhibition. Materials and methods: The anticholinesterase activity was investigated using a spectrophotometric method, and the inhibitory activity was expressed as % inhibition of the enzyme. The study categorized soups into three groups based on ingredients: those containing animal-derived components, vegetarian soups and vegan soups. Results: Soups exhibited varying levels of activity against acetylcholinesterase (AChE) and butyrylcholinesterase (BChE), indicating differences in their compositions. Composition appeared to be the primary factor influencing anticholinesterase activity, as soups within each group showed significant variability in activity levels. While some commercial soups demonstrated notable anticholinesterase activity, they did not surpass the effectiveness of the optimized soups developed in the laboratory. Certain ingredients were associated with higher anticholinesterase activity, such as coconut, potato, onion, garlic, parsley and various spices and herbs. Conclusions: Vegetarian and vegan soups exhibited comparable or even superior anticholinesterase activity compared to animal-derived soups, highlighting the importance of plant-based ingredients. The study underscores the need for further research to explore the mechanisms underlying the anticholinesterase activity of soups, including the impact of ingredient combinations and processing methods. [ABSTRACT FROM AUTHOR]

The role of bone and muscle as endocrine organs may be important contributing factors for children’s growth and development. Myokines, secreted by muscle cells, play a role in regulating bone metabolism, either directly or indirectly. Conversely, markers of bone metabolism, reflecting the balance between bone formation and bone resorption, can also influence myokine secretion. This study investigated a panel of serum myokines and their relationships with bone metabolism markers in children following vegetarian and omnivorous diets. A cohort of sixty-eight healthy prepubertal children, comprising 44 vegetarians and 24 omnivores, participated in this study. Anthropometric measurements, dietary assessments, and biochemical analyses were conducted. To evaluate the serum concentrations of bone markers and myokines, an enzyme-linked immunosorbent assay (ELISA) was used. The studied children did not differ regarding their serum myokine levels, except for a higher concentration of decorin in the vegetarian group (p = 0.020). The vegetarians demonstrated distinct pattern of bone metabolism markers compared to the omnivores, with lower levels of N-terminal propeptide of type I procollagen (P1NP) (p = 0.001) and elevated levels of C-terminal telopeptide of type I collagen (CTX-I) (p = 0.018). Consequently, the P1NP/CTX-I ratio was significantly decreased in the vegetarians. The children following a vegetarian diet showed impaired bone metabolism with reduced bone formation and increased bone resorption. Higher levels of decorin, a myokine involved in collagen fibrillogenesis and essential for tissue structure and function, may suggest a potential compensatory mechanism contributing to maintaining bone homeostasis in vegetarians. The observed significant positive correlations between myostatin and bone metabolism markers, including P1NP and soluble receptor activator of nuclear factor kappa-B ligand (sRANKL), suggest an interplay between muscle and bone metabolism, potentially through the RANK/RANKL/OPG signaling pathway. [ABSTRACT FROM AUTHOR]

The role of nutrition in preventing non-communicable diseases has been widely studied in recent years, with indications that non-animal-based diets might improve body composition and therefore bring multiple health benefits. For all of these reasons, the main purpose was to compare body composition and metabolic status between vegetarian and omnivorous individuals and relate these values with cardiovascular risk. The present analysis included 176 participants (61 vegetarians and 115 omnivores). Body composition was assessed using a dual-energy X–ray absorptiometry, biochemical parameters obtained from capillary blood, and the 10-year cardiovascular risk (10RCVD) calculated by the QRISK3 score. No statistical differences were found between groups regarding body composition. Concerning metabolic markers, vegetarian individuals showed reduced values of total cholesterol, LDL cholesterol, and non–HDL cholesterol (p < 0.05). There were no differences in 10RCVD between groups. In both diets, moderate correlations between groups were found for cardiovascular risk and visceral adipose tissue. Our results suggest that the vegetarian regimen might be associated with better cardiometabolic biomarkers and better cardiovascular health, although controversial with the body composition trends observed. In conclusion, the results suggest that cardiovascular risk appears to be more influenced by body composition, mainly fat tissue, over dietary patterns itself. [ABSTRACT FROM AUTHOR]

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Background: Choline is a nutrient necessary for the proper functioning of the body with a multidimensional impact on human health. However, comprehensive studies evaluating the dietary intake of choline are limited. The aim of this narrative review is to analyze current trends in choline intake in European and non-European populations. The secondary aim was to discuss possible future choline trends. Methods: The search strategy involved a systematic approach to identifying relevant literature that met specific inclusion criteria. Observational studies and randomized clinical trials were searched for in PubMed and Scopus databases from January 2016 to April 2024. This review includes the characteristics of study groups, sample sizes, methods used to assess choline intake and time period, databases used to determine intake, choline intakes, and the main sources of choline in the diet. The review considered all population groups for which information on choline intake was collected. Results: In most studies performed in Europe after 2015 choline intake did not exceed 80% of the AI standard value. The mean choline intake for adults in different European countries were 310 mg/day, while the highest value was reported for Polish men at 519 mg/day. In non-European countries, mean choline intakes were 293 mg/day and above. The main reported sources of choline in the diet are products of animal origin, mainly eggs and meat. The available data describing the potential intake of these products in the EU in the future predict an increase in egg intake by another 8% compared to 2008–2019 and a decrease in meat intake by about 2 kg per capita from 2018 to 2030. Conclusions: In the last decade, choline intake among adults has been insufficient, both in Europe and outside it. In each population group, including pregnant women, choline intake has been lower than recommended. Future choline intake may depend on trends in meat and egg consumption, but also on the rapidly growing market of plant-based products. However, the possible changes in the intake of the main sources of choline may lead to either no change or a slight increase in overall choline intake. [ABSTRACT FROM AUTHOR]

Nephrolithiasis, commonly known as kidney stone disease, is a prevalent condition with significant morbidity worldwide. Notably, this medical condition is strongly influenced by nutritional habits. Dietary choices play a critical role in both the formation and prevention of kidney stones, highlighting the importance of proper nutrition in managing this disease. This review explores the impact of a vegetarian diet on nephrolithiasis. Evidence suggest that plant-based diets, which excludes animal protein, may contribute to a reduced risk of kidney stone formation. Vegetarian diet could be also considered as higher in fruits and vegetables, so in conclusion, people on plant-based diet have a water-rich food intake. Not only the fluid intake, but also the balance of calcium and oxalates is very important in managing risk of forming kidney stones. This diet typically result in lower acid load, higher urinary pH and increased urinary citrate levels. Everything mentioned is a key preventive strategy against kidney calculi. Nephrolithiasis has undenyable colligation with diet. Patients dietary choices and their lifestyle could strongly influence the course of this disease. Overall, well-planned vegetarian diet may offer protective benefits against nephrolithiasis. It should be individualized and preferably prepared by a professional dietitian. In this case, it is important to remember that our diet plays role similarly in genesis as in recurrence of kidney stone disease. Changing eating habits aims to reduce lithogenic risk factors.

Introduction and purpose Vegan and vegetarian diets are popular due to health, ethical, and ecological benefits, but they risk nutrient deficiencies. This article reviews research on supplementation to meet the nutritional needs of adults on these diets. It provides recommendations for different life stages, including pregnancy, aging, and physical activity, and highlights the risks of excessive or inadequate supplementation, stressing the need for personalized dietary approaches.. Material and method A systematic review of the past decade's literature focused on peer-reviewed articles from databases like PubMed, Google Scholar, and Scopus. It included studies on adults adhering to vegan or vegetarian diets, evaluating supplementation's effects on nutrition and health. The review encompassed observational studies, interventions, meta-analyses, and systematic reviews, using keywords such as "vegan diet," "vegetarian diet," "supplementation," "nutrient deficiencies," and "adult health." State of knowledge Research shows that well-planned vegan or vegetarian diets can be healthy for adults, but often need supplementation to prevent nutrient deficiencies. Clinical studies confirm the efficacy of supplements. Specific groups, like pregnant and lactating women and those with regular physical activity, may need extra vitamins and minerals. Excessive supplementation poses health risks, so a personalized approach considering individual needs, health status, age, and lifestyle is crucial. Conclusions A well-balanced vegan or vegetarian diet, supported by appropriate supplementation, can be beneficial for the health of adults. A personalized approach to supplementation is essential, taking into account specific nutritional needs, pregnancy, health status, age, and lifestyle. Regular monitoring of nutritional status and adjusting supplementation to the body's current needs is crucial for maintaining optimal health.

Last time there are a lot of date, published systematic reviews and meta-analyses about relationship between eating behavior and incidence type 2 diabetes. It is known that more than 80% of cases of type 2 diabetes are associated with obesity. In this regard, the nutritional factor is of particular importance in the formation of treatment goals for patients with type 2 diabetes. Today, the disease is no longer a sentence, because achieving remission of type 2 diabetes is possible with the help of nutritional correction. The results of studies shown that a significant decrease in body weight is a predictor of remission of type 2 diabetes. However, the question of the best dietary recommendations for patients with type 2 diabetes remains open. Various dietary patterns (Mediterranean, paleo diet, DASH system, etc.) contribute to the improvement of glycemia, however, there is not enough data indicating a regression of symptoms of type 2 diabetes. In all likelihood, achieving remission is possible only with a significant reduction in daily caloric intake. The ketogenic diet, especially popular in recent times, also improves glycemic control. At the same time, according to the results of a meta-analysis, carbohydrates from whole grains and cereal fibers should not be neglected, because this category of products helps reduce the risk of developing diabetes.

Objective: Vegetarian diets are becoming increasingly popular. Our aim was to evaluate the association of a vegetarian diet with pregnancy, labor, and newborn’s outcome. Study design: This retrospective case-control study included 150 women on a vegetarian diet and 300 omnivores. The data were collected from Tampere University Hospital pregnancy database from January 2015 to April 2021. Diet was a self-reported variable. Outcomes of interest were compared between the groups. The frequency of small-for-gestational age (SGA) newborns and low birth weight were primary outcomes. Other parameters concerning pregnancy, labor, and newborn served as secondary outcomes. Results: The rate of SGA at the 10 % cutoff was lower in the vegetarian group. Based on a definition of two standard deviations, SGA did not differ between the vegetarian diet group and the control group. The median birthweight was significantly higher in the vegetarian group. Gestational diabetes (GDM) was more common in the vegetarian group, however the numbers of large for gestational age (LGA) newborns were comparable between the study groups. Labor induction was more common, and the second stage of labor was longer in the vegetarian group. Preterm births (< 32+0 and < 37+0 gestational weeks) were more common in the control group. No differences were found in the mean umbilical artery pH value, 1- and 5- minutes Apgar scores or the number of newborns transferred to the neonatal intensive care unit and neonatal ward. The proportions of hypertensive disorders in pregnancy did not differ between the groups. Conclusion: According to our results, a vegetarian diet may be considered safe during pregnancy. It was not associated with an increased risk of pregnancy- or neonatal complications.

Background: Plant-based diets are becoming more and more widespread among the Spanish population, progressively replacing the Mediterranean dietary pattern. Different studies have shown the motivations for adherence to these diets, and others have highlighted some health advantages and disadvantages. Purpose of the study: Further studies are needed to define the socio-demographic determinants that influence the choice of a plant-based diet and to study the relationship that the choice of dietary pattern has on the health and lifestyle habits of the population. Methods: A descriptive, cross-sectional study was conducted on the Spanish population. The NutSo-HH questionnaire, developed and validated by the research team, was used to gather socio-demographic, nutritional, social, and lifestyle information through non-probabilistic snowball sampling. Results: The questionnaire was completed by 22,181 Spanish citizens, of whom only 19,211 were of interest to the study. The socio-demographic variables gender, age, educational level, income level, and place of residence do not seem to influence the prevalence of a plant-based diet (n = 1638) compared to a Mediterranean diet (n = 17,573). People following a vegetarian or vegan diet have a lower BMI, and they consume less fried food, fast food, and ultra-processed dishes and fewer energy drinks or sugary beverages. They also do more exercise and sleep longer hours, smoke less, and consume alcohol less frequently. However, there seem to be more diagnosed eating disorders among people who follow a plant-based diet than those who follow a Mediterranean diet. Conclusions: People who adopt a plant-based diet tend to exhibit healthier lifestyle patterns and consume fewer foods that are detrimental to their health. However, it is essential for such dietary choices to be supervised by healthcare professionals to mitigate the risk of maladaptive behaviors evolving into eating disorders. [ABSTRACT FROM AUTHOR]

We aimed to evaluate the combined effects of a vegetarian diet (VD) and exercise on total cholesterol (TC), low-density lipoprotein cholesterol (LDL-C), high-density lipoprotein cholesterol (HDL-C), triglyceride (TG), systolic blood pressure (SBP), and diastolic blood pressure (DBP) parameters. A literature search was conducted in electronic databases from build to February 27, 2022. Data were synthesized using random effects model and were expressed as standardized mean difference (SMD)/weighted mean difference (WMD) and 95% confidence interval (CI). Overall, 27 trials with 9,251 participants were included. Pooled results indicated that the combination of a VD and exercise significantly reduced TC (SMD: −0.524; 95% CI: −0.602, −0.446; p < 0.001), LDL-C (SMD: −0.379; 95% CI: −0.471, −0.287; p < 0.001), HDL-C (SMD: −0.213; 95% CI: −0.299, −0.126; p < 0.001), TG (SMD: −0.090; 95% CI: −0.160, −0.020; p = 0.012), SBP (WMD: −7.664 mm Hg; 95% CI: −9.219, −6.109 mm Hg; p < 0.001), and DBP (WMD: −4.347 mm Hg; 95% CI: −5.099, −3.596 mm Hg; p < 0.001). These parameters were reduced more following a low-fat VD, or a mixed high-frequency exercise, especially under strict supervision. Surprisingly, the decreased HDL-C due to VD was observed to recover with the prolongation of exercise. [ABSTRACT FROM AUTHOR]

OBJECTIVE: Nutrition plays a significant role in preserving the balance of the human body. Considering each person's particular characteristics, diet can directly and indirectly alter the body's immune response. The purpose of this study is to draw attention to the connection between a vegetarian diet and its impact on oral health. MATERIALS AND METHODS: To determine the connection between a vegetarian diet and dental health, a search of the literature was conducted on the PubMed, Scopus, and Web of Science databases. English language and a publication year between January 1, 2013, and March 1, 2023, were the inclusion criteria for the search. RESULTS: There were 167 articles in total that addressed the subject of interest, and 18 of them were chosen for qualitative analysis. CONCLUSIONS: This study suggests that a vegetarian diet may alter oral health, namely periodontal health, tooth erosion, and oral microbiome. Even if the data collected prevents the effect of a vegetarian diet on oral health from being confirmed, this study acts as a starting point for future, more focused research. [ABSTRACT FROM AUTHOR]

Introduction: Exercise training and vegetarian diets have been accepted as suitable and non-pharmacological methods for improving lifestyle and mitigating obesity, and related metabolic diseases. The aim of this study was to investigate the combined effect of aerobic training and vegetarian diet on lipid profile of adults. Material & Methods: A comprehensive search of English and Persian articles was conducted on databases including PubMed, Web of Science, Scopus, SID, Magiran, and Google Scholar, up to February 2023. Meta-analyses were conducted to compare the effects of aerobic exercise and vegetarian diet on body weight, as well as lipid profile parameters (low-density lipoprotein, high-density lipoprotein, triglyceride and total cholesterol). Standardized mean differences (SMD), weighted mean differences (WMD), and 95% confidence interval (CI) were calculated using a random effect model. Additionally, the I2 test was assessed the heterogeneity, and Funnel plots and Egger tests at a (significance level: 0.1) were employed to identify publication bias. Results: The meta-analysis, comprising 36 studies with 10,795 adults, showed that aerobic exercise and vegetarian diet significantly decreased body weight [WMD=-4.5, (CI: -5.68 to -3.31), p=0.001], low-density lipoprotein [SMD=-0.35, (CI: -0.44 to -0.26), p=0.001], high-density lipoprotein [SMD=-0.16, (CI: -0.29 to -0.03), p=0.01], triglyceride [SMD=-0.11, (CI: -0.17 to -0.05), p=0.001], and total cholesterol [SMD=-0.44, (CI: -0.57 to -0.32), p=0.001]. Data analysis utilized Comperhensive Meta-analysis software version 2. Discussion & Conclusion: The findings of the present meta-analysis showed the important role of exercise and vegetarian diet in improving lipid profiles. Therefore, aerobic exercise and vegetarian diet are recommended as non-pharmacogloical strategies for reducing body weight and improving lipid profiles in adults.

Abstract Background Apolipoproteins have been recently proposed as novel markers of cardiovascular disease (CVD) risk. However, evidence regarding effects of diet on apolipoproteins is limited. Aim To compare the effects of Mediterranean diet (MD) and lacto-ovo vegetarian diet (VD) on apolipoproteins and traditional CVD risk factors in participants with low-to-moderate CVD risk. Methods Fifty-two participants (39 women; 49.1 ± 12.4 years), followed MD and VD for 3 months each. Medical and dietary information was collected at the baseline. Anthropometric parameters and blood samples were obtained at the beginning and the end of interventions. Results MD and VD resulted in significant improvement in anthropometric and lipid profiles. Both diets led to a reduction in most of the inflammatory parameters. As for apolipoproteins, a significant change was observed for ApoC-I after VD (+ 24.4%; p = 0.020). MD led to a negative correlation between ApoC-III and carbohydrates (R = − 0.29; p = 0.039) whereas VD between ApoD and saturated fats (R = − 0.38; p = 0.006). A positive correlation emerged after VD between HDL and ApoD (R = 0.33; p = 0.017) and after MD between plasma triglycerides and ApoC-I (R = 0.32; p = 0.020) and ApoD (R = 0.30; p = 0.031). IL-17 resulted to be positively correlated with ApoB after MD (R = 0.31; p = 0.028) and with ApoC-III after VD (R = 0.32; p = 0.019). Subgroup analysis revealed positive effects on apolipoproteins from both diets, especially in women, individuals older than 50 years-old or with

In recent years, there has been a growing focus on healthy eating. Concerns about general healthiness, food safety, evolving culinary preferences and the shift towards healthier lifestyles are shaping consumers' intentions when it comes to food purchases, impacting the demand for food items that are perceived as healthier than other options. This study aims to enhance our understanding of the significance that consumers place on perceptions of food digestibility, with a specific focus on sweet peppers as a case study. To explore signals linked to consumers' perceptions of digestibility, a questionnaire was administered to 582 Italian consumers. Employing an econometric estimation as the methodological approach, we aim to elucidate the relationship between various factors and the perception of digestibility. The results suggest that intrinsic and extrinsic characteristics of sweet peppers, culinary preparations and sociodemographic traits of consumers may influence perceived digestibility. In conclusion, the study finds that Italian consumers pay significant attention to the digestibility of sweet peppers, and these insights can serve as a valuable tool for the gastronomy sector. This paper introduces novel aspects to the literature, as–to the best of the authors' knowledge–no previous study has explored consumers' perceptions of food digestibility.

Abstract Background Vegetarian diets are currently experiencing increasing popularity and are also becoming more common in pregnant women. Calcium plays a crucial role for skeletal health and for physiologic processes during pregnancy for the mother and foetus. Aims Our study aimed to evaluate calcium intake of vegetarian versus nonvegetarian expectant mothers. Materials and Methods We searched PubMed and retrieved seven studies (six prospective cohort and one cross‐sectional) for inclusion in our random‐effects meta‐analysis. We calculated standardised mean differences (SMD). Results Results showed a significantly higher calcium intake in vegetarian than nonvegetarian pregnant women [SMD: 0.25; 95% confidence interval (CI): 0.14, 0.36]. Discussion Most studies showed that the recommendations for calcium intake during pregnancy (ranging from 700 to 1200 mg/d) were met. Both vegetarian and nonvegetarian pregnant women showed higher calcium intakes in Europe and North America than in Asia. Serum calcium levels did not differ between vegetarian and nonvegetarian pregnant women (SMD: − 0.15; 95% CI: −0.42, 0.11), confirming that the tight regulation of calcium metabolism is not affected by dietary calcium intake. Conclusion To prevent inadequate calcium intake potentially associated with adverse gestational outcomes, we recommend adherence to existing recommendations by means of calcium supplementation (1.5–2 g/d), food fortification strategies, or behavioural interventions.

Objectives: This study aimed to compare the anthropometry and body composition of vegetarian and omnivorous adults living in Portugal, while exploring nutritional and health parameters underlying observed differences. Methods: 425 omnivorous (OMNI), lacto-ovo-vegetarian (LOV), or vegan (VEG) healthy adults were recruited. Anthropometry was measured, and bioelectrical impedance analysis was performed. Participants answered food frequency, sociodemographic, and lifestyle questionnaires. Serum iron, ferritin, and CRP were quantified by spectrophotometry, and serum B12 vitamin and homocysteine were quantified by chemiluminescent microparticle immunoassay. Results: Total protein intake significantly decreased with increasing strictness of vegetarian habits (median (P25; P75) in g/day: 98.6 (79.5; 123.1), 90.4 (65.9; 121.0), and 87.6 (59.8; 118.5) for OMNI, LOV and VEG, respectively; p = 0.020), and carbohydrate intake was the highest in LOV (median (P25; P75) in g/day: 231.5 (178.4; 287.9), 283.9 (227.3; 342.6), and 263.0 (222.0; 348.3) for OMNI, LOV and VEG, respectively; p = 0.001). VEG were the main users of B12 vitamin (93% in VEG vs. 17% in OMNI and 59% in LOV, p = 0.001), and LOV were the main users of iron supplements (29% in LOV vs. 14% in OMNI and 13% in VEG, p = 0.042), respectively. Blood levels of B12 vitamin correlated negatively with blood homocysteine (rs = −0.386, p < 0.001) and positively with % muscle mass (rs = 0.136, p = 0.005). Participants using iron supplements presented higher C-reactive protein (CRP) (p = 0.014) and they had lower % MM (p = 0.003). Finally, when compared to being OMNI, being LOV independently associated with: (a) having +4.8% (p = 0.002) of fat mass, which could be due to higher carbohydrate intake, and (b) having −2.2% (p = 0.043) of muscle mass. Our data suggest that the association between diet and muscle mass could be attenuated in VEG due to B12 supplementation and/or aggravated in LOV due to iron supplementation-associated inflammation.

Despite numerous advances in all areas of cardiovascular care, cardiovascular disease (CVD) is the leading cause of death in the United States (US). There is compelling evidence that interventions to improve diet are effective in cardiovascular disease prevention. This clinical practice statement emphasizes the importance of evidence-based dietary patterns in the prevention of atherosclerotic cardiovascular disease (ASCVD), and ASCVD risk factors, including hyperlipidemia, hypertension, diabetes, and obesity. A diet consisting predominantly of fruits, vegetables, legumes, nuts, seeds, plant protein and fatty fish is optimal for the prevention of ASCVD. Consuming more of these foods, while reducing consumption of foods with saturated fat, dietary cholesterol, salt, refined grain, and ultra-processed food intake are the common components of a healthful dietary pattern. Dietary recommendations for special populations including pediatrics, older persons, and nutrition and social determinants of health for ASCVD prevention are discussed.

Background: Plant-based dietary patterns are a source of different amounts and proportions of fatty acids (FAs) from those in traditional diets. Information about the full FAs profile provided by plant-based diets is widely lacking. The aim of this study was to present the exact serum profiles of FAs among people on a plant-based diet compared with omnivorous subjects. Methods: FAs compositions and inflammation statuses (based on serum C-reactive protein (CRP) levels) were studied in serum samples obtained from 102 female volunteers (divided into four groups: vegans, vegetarians, pescatarians, and omnivores). The quality of the volunteers' diets was assessed based on seven-day dietary records. Results: Both vegans and vegetarians had lower total n-3 PUFAs, EPA, and DHA serum levels than omnivores. Decreased levels of these FAs presumably did not cause inflammation in vegetarians and vegans, as vegetarians had similar serum levels of CRP compared to omnivores, and vegans had even lower levels. Conclusion: The analysis of serum FAs and CRP levels in vegetarians and vegans suggests that factors other than diet alone influence inflammation and overall health status. Further research on long-term plant-based diet users is needed to better understand this issue, and supplementation with EPA and DHA is worth considering in vegans and vegetarians. [ABSTRACT FROM AUTHOR]

Despite a significant increase in the prevalence of vegetarianism and veganism in children in France, data on the care pathway of these children are scarce. This study aimed to describe the characteristics of the medical follow-up of vegan/vegetarian children, to evaluate the medical practices, and to analyze the perceptions of parents. This was a double cross-sectional survey. One questionnaire was sent to parents of vegetarian/vegan children, and the other to French doctors (pediatricians or general practitioners). A total of 241 vegetarian families responded to the study and nearly one quarter (n = 67, 28 %) were unsatisfied with the medical follow-up of their child. Parents considered that their child's diet was responsible for refusing a medical consultation in 11 % (n = 27) of cases. In almost one third of cases (n = 70, 29 %), participants declared that the doctor was unaware of their child's diet. Vitamin B 12 supplementation was commonly used (n = 195, 81 %), mainly by self-medication, and laboratory testing was performed for 30 % (n = 72) of children. Regarding the questionnaire for doctors, most of the participants (n = 318/501, 63 %) reported having vegetarian/vegan children in their cohort. A few of them (n = 70, 14 %) declared they did not systematically screen for meat and fish consumption during consultations. Doctors caring for vegetarian/vegan children had 27 % correct answers to questions regarding the nutrition guidelines. Overall, 36 % of them (n = 117) systematically referred the child to a specialist. The medical follow-up of vegetarian/vegan children in France is very heterogeneous. Parents and doctors alike stressed the need to develop reliable sources of knowledge. A systematic screening of the diet and a referral to a specialist could help to improve the management of vegetarian/vegan children. [ABSTRACT FROM AUTHOR]

Since the beginning of the 21st century, interest in vegan diets has been rapidly increasing in most countries. Misconceptions about vegan diets are widespread among the general population and health professionals. Vegan diets can be health-promoting and may offer certain important advantages compared to typical Western (and other mainstream) eating patterns. However, adequate dietary sources/supplements of nutrients of focus specific to vegan diets should be identified and communicated. Without supplements/fortified foods, severe vitamin B12 deficiency may occur. Other potential nutrients of focus are calcium, vitamin D, iodine, omega-3 fatty acids, iron, zinc, selenium, vitamin A, and protein. Ensuring adequate nutrient status is particularly important during pregnancy, lactation, infancy, and childhood. Health professionals are often expected to be able to provide advice on the topic of vegan nutrition, but a precise and practical vegan nutrition guide for health professionals is lacking. Consequently, it is important and urgent to provide such a set of dietary recommendations. It is the aim of this article to provide vegan nutrition guidelines, based on current evidence, which can easily be communicated to vegan patients/clients, with the goal of ensuring adequate nutrient status in vegans. [ABSTRACT FROM AUTHOR]

Background and Aims: The prevalence of metabolic syndrome (MetS) has reached epidemic levels, mainly attributed to sedentary lifestyles, poor diets, and obesity. Improved health is one of the reasons why people adopt a vegetarian diet. There are now sufficient data to support the health benefits of a vegetarian diet. However, the presumed beneficial health effects of a vegetarian diet are still unclear, particularly in the Indian context. This study assesses MetS among healthy urban adults following vegetarian and nonvegetarian diets and explores the protective role of vegetarian diets if any. Materials and Methods: The present cross-sectional study was conducted on 400 healthy adults (35-60 years). An equal number of vegetarian and nonvegetarian male and female subjects were enrolled as per operational definitions. The prevalence of MetS was based on the NCEP-ATP III criteria. Results: The prevalence of MetS was the same among vegetarians (47.5%) and nonvegetarians (47%, P = 1). Regression analysis showed that the MetS score was significantly associated with age ( β: 0.04, CI: 0.02-0.05, P < 0.001), gender ( β: 0.51, CI: 0.29--0.74, P < 0.001), and physical activity ( β: -0.27, CI: -0.55 to 0.01, P < 0.05). However, there was no significant association found between the prevalence of MetS and the type of diet ( β: 0.13, CI: -0.10 to 0.36, P = 0.261). Conclusions: The study highlights a high prevalence of MetS among healthy urban adults residing in Delhi, India. The data, thus, show that a vegetarian diet did not have any protective impact against MetS, thus highlighting that it is important to consider the variations and quality of the vegetarian diets that negatively affect the body composition and contribute to the development of subsequent risk of developing MetS. [ABSTRACT FROM AUTHOR]

There is rising interest globally with respect to the health implications of vegetarian or plant-based diets. A growing body of evidence has demonstrated that higher consumption of plant-based foods and the nutrients found in vegetarian and plant-based diets are associated with numerous health benefits, including improved blood pressure, glycemic control, lipid levels, body mass index, and acid–base parameters. Furthermore, there has been increasing recognition that vegetarian and plant-based diets may have potential salutary benefits in preventing the development and progression of chronic kidney disease (CKD). While increasing evidence shows that vegetarian and plant-based diets have nephroprotective effects, there remains some degree of uncertainty about their nutritional adequacy and safety in CKD (with respect to protein-energy wasting, hyperkalemia, etc.). In this review, we focus on the potential roles of and existing data on the efficacy/effectiveness and safety of various vegetarian and plant-based diets in CKD, as well as their practical application in CKD management. [ABSTRACT FROM AUTHOR]

Introduction: Exercise training and vegetarian diets have been accepted as suitable and non-pharmacological methods for improving lifestyle and mitigating obesity, and related metabolic diseases. The aim of this study was to investigate the combined effect of aerobic training and vegetarian diet on lipid profile of adults. Material & Methods: A comprehensive search of English and Persian articles was conducted on databases including PubMed, Web of Science, Scopus, SID, Magiran, and Google Scholar, up to February 2023. Meta-analyses were conducted to compare the effects of aerobic exercise and vegetarian diet on body weight, as well as lipid profile parameters (low-density lipoprotein, high-density lipoprotein, triglyceride and total cholesterol). Standardized mean differences (SMD), weighted mean differences (WMD), and 95% confidence interval (CI) were calculated using a random effect model. Additionally, the I2 test was assessed the heterogeneity, and Funnel plots and Egger tests at a (significance level: 0.1) were employed to identify publication bias. Results: The meta-analysis, comprising 36 studies with 10,795 adults, showed that aerobic exercise and vegetarian diet significantly decreased body weight [WMD=-4.5, (CI: -5.68 to -3.31), p=0.001], low-density lipoprotein [SMD=-0.35, (CI: -0.44 to - 0.26), p=0.001], high-density lipoprotein [SMD=-0.16, (CI: -0.29 to -0.03), p=0.01], triglyceride [SMD=-0.11, (CI: -0.17 to -0.05), p=0.001], and total cholesterol [SMD=- 0.44, (CI: -0.57 to -0.32), p=0.001]. Data analysis utilized Comperhensive Metaanalysis software version 2. Discussion & Conclusion: The findings of the present meta-analysis showed the important role of exercise and vegetarian diet in improving lipid profiles. Therefore, aerobic exercise and vegetarian diet are recommended as non-pharmacogloical strategies for reducing body weight and improving lipid profiles in adults. [ABSTRACT FROM AUTHOR]

However, long-term avoidance of animal foods can lead to inadequate intake of essential nutrients like iron and vitamin B-12, critical for maintaining blood health. Iron deficiency is a widespread nutritional problem, especially in vegetarian diets, due to the reduced bioavailability of non-heme iron in plant foods. This study aimed to provide a detailed comparison of anemia frequency and other hematological parameters between vegetarian and omnivorous diets, thereby offering insights into the nutritional adequacy and health outcomes of these dietary habits. Methods: The study adhered to the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) guidelines, utilizing a prospective cohort from the UK Biobank. Participants aged 40-69 years were investigated for anemia prevalence in vegetarian and omnivorous diets. Data collection included informed consent procedures, a touchscreen questionnaire addressing sociodemographic and lifestyle factors, and a computer-assisted personal interview. Blood samples were collected for complete blood cell counts and hematological assays. Statistical analysis involved linear regression models, adjusted for age, sex, menopausal status, and smoking status. Results: The study found that vegetarians and other low or non-meat eaters had slightly lower age-adjusted hemoglobin concentrations and were more likely to be anemic compared to regular meat eaters. However, a well-balanced vegetarian diet did not significantly differ in iron-deficiency anemia incidence compared to omnivores. The study also noted differences in white blood cell parameters and platelet characteristics between diet groups, suggesting potential differences in immune function. Conclusion: The research concluded that a well-planned vegetarian diet does not increase the risk of iron-deficiency anemia compared to omnivorous diets. The key is dietary quality and appropriate planning, ensuring sufficient iron intake to prevent deficiency and support overall health. The findings contribute to the discussion about the adequacy of vegetarian diets and their role in preventing chronic conditions. [ABSTRACT FROM AUTHOR]

The purpose of this study was to investigate the impact of combining aerobic exercise (AE) and vegetarian diet (VD) on blood pressure and body weight in adults with overweight and obesity. The PubMed, Web of Science, Scopus, and Google scholar databases were searched until February 2023 for English articles, and 1065 articles were found. Meta-analyses were performed to compare the impact of aerobic exercise and vegetarian diet on body weight, blood pressure in adults with overweight and obesity. Data analysis was performed using random effect model and weighted mean differences (WMD). The results of meta-analysis of 25 studies with 10192 adults showed that combined aerobic exercise and vegetarian diet significantly decreased in body weight [WMD=-4.63, p=0.001], systolic blood pressure [WMD=-6.94, p=0.001], and diastolic blood pressure [WMD=-4.5, p=0.001], in adults with overweight and obesity. Aerobic training alongside vegetarian diet as a non-medication approach for weight loss and blood pressure control in adults with overweight and/or obesity. In addition, aerobic exercise and vegetarian diet with both types of duration (less than 12 weeks and more than 12 weeks) cause a significant decrease in blood pressure in adults with overweight and obesity. [ABSTRACT FROM AUTHOR]

In recent years, there has been a growing focus on healthy eating. Concerns about general healthiness, food safety, evolving culinary preferences and the shift towards healthier lifestyles are shaping consumers' intentions when it comes to food purchases, impacting the demand for food items that are perceived as healthier than other options. This study aims to enhance our understanding of the significance that consumers place on perceptions of food digestibility, with a specific focus on sweet peppers as a case study. To explore signals linked to consumers' perceptions of digestibility, a questionnaire was administered to 582 Italian consumers. Employing an econometric estimation as the methodological approach, we aim to elucidate the relationship between various factors and the perception of digestibility. The results suggest that intrinsic and extrinsic characteristics of sweet peppers, culinary preparations and sociodemographic traits of consumers may influence perceived digestibility. In conclusion, the study finds that Italian consumers pay significant attention to the digestibility of sweet peppers, and these insights can serve as a valuable tool for the gastronomy sector. This paper introduces novel aspects to the literature, as-to the best of the authors' knowledge-no previous study has explored consumers' perceptions of food digestibility. [ABSTRACT FROM AUTHOR]

It has been broadly reported that the production of animal-derived foods significantly contributes to the environmental footprint of the agri-food sector, considering, among others, such indicators as land use, greenhouse gas emissions, and the water footprint. However, the environmental sustainability aspects of whole diets (i.e., more plant-based vs. meat-containing) have been studied so far to a limited extent, in many cases not taking into consideration various regional settings, which to a great extent determine meat- and other animal-derived foods' substitutes consumed by vegetarians and vegans. The aim of this study was therefore to assess the environmental indicators of vegetarian, vegan, and meat-containing diets of a selected group of Polish consumers. Based on three-day food records of 24 respondents and the published data on the environmental footprint of a range of foodstuffs, the three dietary environmental indicators were calculated. In addition, the results were standardized in terms of dietary protein intake and energy value. The study showed the elimination of meat and other animal-derived foods from the respondents' diet was predominantly motivated by their concerns related to animal welfare issues, which appeared to be a stronger factor than the willingness to reduce the diets' environmental footprint. Following the results standardization, the studied vegetarian and vegan diets were characterized by 47.0% and 64.4% lower carbon footprint, 32.2% and 60.9% lower land use indicators, and 37.1% and 62.9% lower water footprints, respectively, compared to the meat-containing diet. Animal-derived foods, including milk and dairy, appeared to be the main contributors to all three environmental footprint indicators of both the meat-containing and the vegetarian diets. In the vegan group, the environmental footprint was found to be mainly influenced by the consumption of legumes and legume-based foods, cereal products, potatoes, sugar, products containing cocoa and vegetables, with nuts showing especially significant contribution to the fresh water consumption. The study confirms moving towards more plant-based diet has a potential to significantly reduce the diet's environmental footprint. It also contributes to creating a 'roadmap' for consumers, to encourage them to plan their diets responsibly, taking into consideration both the health and the environmental sustainability aspects. [ABSTRACT FROM AUTHOR]

The great popularity of various diets in recent years has led us to reflect on their suitability for our health. The aim of this communication is to review current knowledge on the influence of the most well-known diets on the concentrations of the main steroids and to consider possible mechanisms. The influence of diet on hormone concentrations is expected, but the literature data on this topic are inconsistent and yield conflicting results. The main problem in evaluating these influences is the change in weight that a change in diet induces. This effect needs to be filtered out in order to discover interesting associations between diet and steroid hormones. This is illustrated by the example of the effects of ketogenic diets on testosterone levels in men, where the direct effect of the diet is to reduce testosterone levels, but a number of papers have described increases that are due to diet-related weight loss and the modification of obesity-induced changes. A second major driver is the change in circadian rhythm, and it is necessary to assess hormonal changes induced by changing the time of day of the diet. Such shifts within the circadian rhythm rather than due to a particular type of diet itself are documented by changes in the circadian rhythm of cortisol. [ABSTRACT FROM AUTHOR]

Background: Atopic dermatitis (AD) is rising globally, with genetics and environmental factors both playing crucial roles. Dietary habits during pregnancy are linked to children's allergic disease risk. However, limited studies have explored the association between maternal vegetarian diets during pregnancy and child AD. Therefore, this study aimed to examine the relationship between maternal vegetarian diets during pregnancy and the occurrence of AD in children. Methods: In this study, the Taiwan Birth Cohort Study (TBCS) database was used, comprising a representative national birth cohort of infants born in Taiwan in 2005. Of 24,200 mother–child pairs in the database, 20,172 completed face‐to‐face interviews at 6 and 18 months. Employing a 1:10 matching strategy based on maternal age, education level, and child sex, 408 mothers who followed a vegetarian diet during pregnancy were matched with 4080 nonvegetarian mothers. This resulted in a final dataset of 4488 subjects. Logistic regression was used to explore the association between maternal vegetarian diets during pregnancy and the occurrence of AD in children. Results: Among the TBCS participants, there were 292 (1.8%) mothers who adhered to lacto‐ovo vegetarianism and 116 (0.7%) mothers who adhered to veganism, totaling 408 (2.4%) vegetarians during pregnancy. Compared to children of nonvegetarian mothers, children of mothers who followed a vegetarian diet during pregnancy showed a lower risk of developing AD before 18 months of age (OR = 0.65, 95% CI = 0.45–0.93, p = 0.018). Conclusion: This study suggests that a vegetarian diet during pregnancy may lower the risk of AD in children. It is essential to carry out long‐term follow‐up to fully understand the impact of a mother's diet on allergic conditions. [ABSTRACT FROM AUTHOR]

Background: Vegetarian diets and aerobic exercise are increasingly accepted as a common way to improve lifestyle. Several studies have shown that vegetarian diets combined with aerobic exercise interventions have a significant effect on preventing and reducing the risk of metabolic diseases. Methods: A search of the PubMed, EBSCO, Embase, CENTRAL, and Web of Science databases was conducted for comparative studies of pre- and post-vegetarian diet adoption combined with aerobic exercise interventions on glycemic control and body composition. Qualitative reviews and meta-analyses of fixed and random effects were conducted to pool available data. The results were validated by sensitivity analysis. Results: A total of 27 studies were selected for meta-analysis. Combining the studies included in the meta-analysis showed a mean difference for homeostasis model assessment of insulin resistance of − 0.75 (− 1.08 to − 0.42), fasting plasma glucose of − 0.27(− 0.30 to − 0.23), waist circumference of − 1.10 (− 5.06 to 2.86) and body mass index of − 0.70 (− 1.38 to − 0.01). Conclusion: In summary, our findings suggest that participants who adopted a vegetarian diet combined with aerobic exercise intervention had significantly lower fasting plasma glucose and insulin levels and improved body composition compared to preintervention participants. Level of evidence: Level I, systematic review and meta-analysis. [ABSTRACT FROM AUTHOR]

Traditionally, dietary choices are formed through socialization, social norms and the social environment, while news media seemed to have little impact on people's diets. This article explores whether today's news media consumption and in particular consuming and sharing information about food on social media are associated with following a vegetarian or vegan diet. The data come from a tailor-made survey carried out in Hamburg, Germany, in 2018 (N = 1,214). Making use of probit regression with multiple equations, we analyse the associations between vegetarianism and individual news consumption, having vegetarians in the social environment, and communicating about food, controlling for individual and family characteristics. We find that both regular news consumption via social media and having vegetarian friends or family members is associated with pursuing a vegetarian diet. Moreover, news consumption via social media comes with increased communication about food, suggesting high relevance of social media for pursuing a vegetarian diet. [ABSTRACT FROM AUTHOR]