Risks and benefits of vegan and vegetarian diets in children

2021 ◽  
pp. 1-6
Author(s):  
Mairead E. Kiely
Keyword(s):  
Public Awareness ◽  
Essential Fatty Acids ◽  
Environmental Benefits ◽  
Vegan Diet ◽  
Vitamin B ◽  
Life Stages ◽  
Case Histories ◽  
Neurological Damage ◽  
Risks And Benefits ◽  
Vegetarian Diets

In parallel with increased public awareness of the health and environmental benefits of consuming a plant-based diet, the numbers of people who identify as vegan has increased sharply. The question of whether vegetarian and vegan diets are appropriate for children is a longstanding and unresolved controversy. The more restrictive the diet and the younger the child, the greater the risk of nutritional deficiency. Nutrients of potential concern are protein quantity and quality, iron, zinc, selenium, calcium, riboflavin, vitamins A, D, B12 and essential fatty acids. Although intakes and status of some nutrients (e.g. vitamin D and iron) are low in many children, vegan children are particularly susceptible due to inadequate supply and/or excess dietary fibre as well as other components that limit bioavailability. Although position papers from North America state that well-planned vegetarian and vegan diets, supplemented appropriately, are suitable for all life stages, European statements include strong recommendations to parents that vegan diets should not be adopted by children without medical and dietetic supervision. Case histories of malnutrition and serious harm persist, including irreversible neurological damage due to vitamin B12 deficiency among un-supplemented children. The evidence available to evaluate the nutritional appropriateness of vegetarian diets for children is inadequate and dated. Although nutritionally adequate vegetarian diets are more easily achieved, successful provision of a complete vegan diet for a young child requires substantial commitment, expert guidance, planning, resources and supplementation.

scholarly journals Effects of a 3-month dietary intervention with a lacto-ovo-vegetarian diet on vitamin B12 levels in a group of omnivores: results from the CARDIVEG (Cardiovascular Prevention with Vegetarian Diet) study

2018 ◽  
Vol 121 (7) ◽  
pp. 756-762
Author(s):  
M. Dinu ◽  
G. Pagliai ◽  
F. Cesari ◽  
B. Giusti ◽  
A. M. Gori ◽  
...  
Keyword(s):  
Intervention Study ◽  
Dietary Intervention ◽  
Cardiovascular Prevention ◽  
Vegetarian Diet ◽  
Vitamin B ◽  
Life Stages ◽  
Subgroup Analyses ◽  
Study Population ◽  
Diet Study ◽  
Circulating Levels

AbstractPrevious studies have suggested that vegetarianism can result in a reduction of vitamin B12 circulating levels. The aim of the present study was to investigate the effects of a 3-month dietary intervention with a lacto-ovo-vegetarian diet (VD) on the levels of circulating vitamin B12 in a group of omnivores. We analysed fifty-four omnivorous subjects who followed a VD as a first dietary intervention within the CARDIVEG (Cardiovascular Prevention with Vegetarian Diet) study, a dietary intervention study. VD resulted in a significant reduction (P<0·001) of 51·2 % of vitamin B12 intake and in a significant reduction (P=0·005) of 6·2 % of the circulating levels of vitamin B12 (–24·5 pg/ml). Changes in vitamin B12 intake were significantly correlated with changes in circulating levels of vitamin B12 (R 0·61, P<0·001). Subgroup analyses showed that reduction in circulating vitamin B12 levels was more evident in participants who were younger, overweight, non-smokers and had hypercholesterolaemia. A logistic regression analysis showed that a reduction in vitamin B12 intake greater than the first quartile of the delta changes obtained in the study population (–28·5 %) conferred a significantly higher risk of experiencing a decrease in circulating vitamin B12 levels (OR 10·1; 95 % CI 1·3, 76·1). In conclusion, a 3-month VD period determined a significant reduction in circulating levels of vitamin B12, being significantly correlated with the reduction in vitamin B12 intake. Although a well-planned VD can provide adequate nutrition across all life stages, special care must be taken to ensure adequate vitamin B12 intake and to help prevent deficiency.

Health Implications of a Vegetarian Diet

2011 ◽  
Vol 6 (3) ◽  
pp. 250-267 ◽  
Author(s):  
Kate Marsh ◽  
Carol Zeuschner ◽  
Angela Saunders
Keyword(s):  
Health Benefits ◽  
Saturated Fat ◽  
Vegetarian Diet ◽  
Whole Grains ◽  
Vegan Diet ◽  
Eating Pattern ◽  
Nutritional Needs ◽  
Vegetarian Diets ◽  
Treatment Of Obesity ◽  
Chronic Health Problems

There is now a significant amount of research that demonstrates the health benefits of vegetarian and plant-based diets, which have been associated with a reduced risk of obesity, diabetes, heart disease, and some types of cancer as well as increased longevity. Vegetarian diets are typically lower in fat, particularly saturated fat, and higher in dietary fiber. They are also likely to include more whole grains, legumes, nuts, and soy protein, and together with the absence of red meat, this type of eating plan may provide many benefits for the prevention and treatment of obesity and chronic health problems, including diabetes and cardiovascular disease. Although a well-planned vegetarian or vegan diet can meet all the nutritional needs of an individual, it may be necessary to pay particular attention to some nutrients to ensure an adequate intake, particularly if the person is on a vegan diet. This article will review the evidence for the health benefits of a vegetarian diet and also discuss strategies for meeting the nutritional needs of those following a vegetarian or plant-based eating pattern.

scholarly journals Health effects of vegetarian and vegan diets

2006 ◽  
Vol 65 (1) ◽  
pp. 35-41 ◽  
Author(s):  
Timothy J. Key ◽  
Paul N. Appleby ◽  
Magdalena S. Rosell
Keyword(s):  
Fatty Acids ◽  
Health Effects ◽  
Fruits And Vegetables ◽  
Plasma Cholesterol ◽  
Cholesterol Concentration ◽  
Vitamin B ◽  
Cross Sectional ◽  
Western Countries ◽  
Vegetarian Diets ◽  
Long Chain

Vegetarian diets do not contain meat, poultry or fish; vegan diets further exclude dairy products and eggs. Vegetarian and vegan diets can vary widely, but the empirical evidence largely relates to the nutritional content and health effects of the average diet of well-educated vegetarians living in Western countries, together with some information on vegetarians in non-Western countries. In general, vegetarian diets provide relatively large amounts of cereals, pulses, nuts, fruits and vegetables. In terms of nutrients, vegetarian diets are usually rich in carbohydrates, n−6 fatty acids, dietary fibre, carotenoids, folic acid, vitamin C, vitamin E and Mg, and relatively low in protein, saturated fat, long-chain n−3 fatty acids, retinol, vitamin B12 and Zn; vegans may have particularly low intakes of vitamin B12 and low intakes of Ca. Cross-sectional studies of vegetarians and vegans have shown that on average they have a relatively low BMI and a low plasma cholesterol concentration; recent studies have also shown higher plasma homocysteine concentrations than in non-vegetarians. Cohort studies of vegetarians have shown a moderate reduction in mortality from IHD but little difference in other major causes of death or all-cause mortality in comparison with health-conscious non-vegetarians from the same population. Studies of cancer have not shown clear differences in cancer rates between vegetarians and non-vegetarians. More data are needed, particularly on the health of vegans and on the possible impacts on health of low intakes of long-chain n−3 fatty acids and vitamin B12. Overall, the data suggest that the health of Western vegetarians is good and similar to that of comparable non-vegetarians.

scholarly journals The nutritional adequacy of plant-based diets

1999 ◽  
Vol 58 (2) ◽  
pp. 265-269 ◽  
Author(s):  
T. A. B. Sanders
Keyword(s):  
Growth And Development ◽  
Normal Growth ◽  
Vitamin B ◽  
Plant Origin ◽  
Nutritional Adequacy ◽  
Bioactive Substances ◽  
Vegetarian Diets

The nutritional adequacy of plant-based diets is discussed. Energy and protein intakes are similar for plant-based diets compared with those containing meat. Fe and vitamin B12 are the nutrients most likely to be found lacking in such diets. Bioactive substances present in foods of plant origin significantly influence the bioavailability of minerals and requirements for vitamins. Well-balanced vegetarian diets are able to support normal growth and development. It is concluded that meat is an optional rather than an essential constituent of human diets.

scholarly journals The cognitive contexts of beliefs about the healthiness of meat

2002 ◽  
Vol 5 (1) ◽  
pp. 37-45 ◽  
Author(s):  
Emma Lea ◽  
Anthony Worsley
Keyword(s):  
Health Beliefs ◽  
Information Sources ◽  
Health Benefits ◽  
South Australia ◽  
Meat Consumption ◽  
Environmental Benefits ◽  
Perceived Barriers ◽  
Social Concerns ◽  
Vegetarian Diets ◽  
Negative Predictor

AbstractObjective:The overall aim of this study was to examine a variety of belief and demographic factors that are associated with the perception that meat is intrinsically unhealthy.Design:State-wide survey (written questionnaire) that included questions on meat and nutrition beliefs, perceived barriers and benefits of vegetarian diets, personal values, number of vegetarian friends and family members, and use and trust of health/nutrition/food information sources.Setting:South Australia.Subjects:Six hundred and one randomly selected South Australians and 106 non-randomly selected vegetarians and semi-vegetarians.Results:For all respondents considered as a group, the most important predictors of the belief that meat is intrinsically unhealthy were the perceived benefits of vegetarian diets (all positive predictors). These included: (1) the perceived links between vegetarianism, peace and increased contentment; (2) animal welfare and environmental benefits; and (3) health benefits. There were differences between different dietary groups however. For non-vegetarians, social concerns about vegetarianism (positive) were most important, followed by health and non-health benefits (positive) of vegetarianism. Red meat appreciation was the strongest (positive) predictor for vegetarians, with health benefits of vegetarianism (positive) and education (negative predictor) also important.Conclusions:The implications of the findings for health and other issues are discussed. Judgements about the healthiness of meat are likely to be related to moral and environmental beliefs and, for non-vegetarians, to social concerns about vegetarianism, in addition to health beliefs. These need to be considered if any attempts are made to influence meat consumption.

scholarly journals A Systematic Review of the Association Between Vegan Diets and Risk of Cardiovascular Disease

2021 ◽  
Author(s):  
Jeenan Kaiser ◽  
Kim R van Daalen ◽  
Arjun Thayyil ◽  
Mafalda Tasso de Almeida Ribeiro Reis Cocco ◽  
Daniela Caputo ◽  
...  
Keyword(s):  
Systematic Review ◽  
Cardiovascular Disease ◽  
Ischemic Stroke ◽  
Intima Media Thickness ◽  
Protective Role ◽  
Environmental Benefits ◽  
Vegan Diet ◽  
High Quality Research ◽  
Animal Products ◽  
Evaluation Approach

ABSTRACT Background Plant-based diets are gaining attention globally due to their environmental benefits and perceived health-protective role. A vegan diet may have cardiovascular benefits; however, evidence remains conflicting and insufficiently assessed. Objectives We evaluated the utility of the vegan diet in cardiovascular disease (CVD) prevention. Methods We conducted a systematic review of studies evaluating the association between vegan diets and cardiovascular outcomes. We searched 5 databases (Ovid MEDLINE, EMBASE, Web of Science, Scopus, and OpenGrey) through 31 October 2020. Four investigators independently screened the full texts for inclusion, assessed quality, and extracted data from published reports. Results Out of the 5729 identified records, 7 were included, comprising over 73,000 participants, of whom at least 7661 were vegans. Three studies, with at least 73,426 individuals (including at least 7380 vegans), examined risks of primary cardiovascular events (total CVD, coronary heart disease, acute myocardial infarction, total stroke, hemorrhagic stroke, and ischemic stroke) in individuals who followed a vegan diet compared to those who did not. None of the studies reported a significantly increased or decreased risk of any cardiovascular outcome. One study suggested that vegans were at greater risk of ischemic stroke compared to individuals who consumed animal products (HR, 1.54; 95% CI, 0.95–2.48). Yet in another study, vegans showed lower common carotid artery intima-media thickness (0.56 ± 0.1 mm vs. 0.74 ± 0.1 mm in controls; P &lt; 0.001), and in 3 studies of recurrent CVD events, vegans had 0–52% lower rates. Furthermore, endothelial function did not differ between vegans and nonvegans. Using the Grading of Recommendations Assessment, Development and Evaluation approach, evidence was deemed to be of low to very low strength/quality. Conclusions Among the Western populations studied, evidence weakly demonstrates associations between vegan diets and risk of CVDs, with the direction of associations varying with the specific CVD outcome tested. However, more high-quality research on this topic is needed. This study was registered at PROSPERO as CRD42019146835.

scholarly journals A Preventable Cause of Hypotonia in Infants: Case Report of Two Infants with Vitamin B12 Deficiency

2021 ◽  
Vol 3 (2) ◽  
pp. 48-51
Author(s):  
Akhrif M ◽  
Saghir S ◽  
Kmari M ◽  
Ourrai A ◽  
Hassani A ◽  
...  
Keyword(s):  
Vitamin B12 ◽  
Clinical Signs ◽  
Vitamin B12 Deficiency ◽  
Vegan Diet ◽  
Cortical Atrophy ◽  
Neurological Damage ◽  
Delay In Diagnosis ◽  
Raising Awareness ◽  
B12 Deficiency ◽  
High Level

Introduction: Innate deficits in the metabolism or transport of vitamin B12 are exceptional. The main cause of vitamin B12 deficiency in infants is secondary to maternal deficiency. Maternal deficiency can have a vegan diet, low socio-economic level (developing countries) and a high level of development with a poor diet) or digestive pathologies responsible for a lack of absorption. The clinical signs are not very specific (developmental delay, pallor, hypotonia, vomiting and diarrhoea), which explains the frequent delay in diagnosis. The pathophysiology of the neurological damage, which is still uncertain, is thought to be secondary to a defect in myelination with altered nerve conduction and cortical atrophy. The aim of this work is to underline the importance of raising awareness of vitamin B12 deficiency in order to avoid its profound neurological repercussions, especially as substitution treatment allows an improvement or a reversibility of the neurological damage and raises the question of the possibility of screening new-borns. Materials and Methods: We report the case of two infants aged 6 months and 10 months with hypotonia and psychomotor regression from an early age, whose biological examination revealed pancytopenia with a collapsed vitamin B12 level in both infants and both mothers.

scholarly journals Knowledge of Health Professionals Regarding Vegetarian Diets from Pregnancy to Adolescence: An Observational Study

Nutrients ◽  
2019 ◽  
Vol 11 (5) ◽  
pp. 1149 ◽  
Author(s):  
Maria Enrica Bettinelli ◽  
Elena Bezze ◽  
Laura Morasca ◽  
Laura Plevani ◽  
Gabriele Sorrentino ◽  
...  
Keyword(s):  
Service Learning ◽  
Health Professionals ◽  
Dietary Habits ◽  
Vegetarian Diet ◽  
Life Cycles ◽  
Vegan Diet ◽  
Cross Sectional Survey ◽  
Cross Sectional ◽  
Correct Definition ◽  
Vegetarian Diets

The number of people adopting vegetarian diets is constantly increasing, and many among them are young parents who decide to share their diet with their children. The aim of this study was to investigate health professionals’ knowledge regarding the adoption of vegetarian diets from pregnancy to adolescence. A cross-sectional survey was conducted. The administered questionnaire, which was based on the recommendations of the most up-to-date guidelines, included two macro areas: The first investigated the sociodemographic and professional profile of the interviewees and the second addressed the knowledge of the participants regarding vegetarian diets. A total of 418 health professionals in Italy were interviewed, of whom 65.8% were nursing staff. Among the participants, 79.9% had not attended a nutrition course in the previous five years. A correct definition of a vegetarian/vegan diet was provided by 34.1% of the participants. The answers regarding knowledge of nutrients were correct in 20% of cases, whereas correct answers to questions assessing knowledge of the risk and benefits of a vegetarian diet and the adoption of a vegetarian diet throughout the life cycle were given by 45% and 39.4% of the participants, respectively. A significant correlation between the items of the second macro area that investigated the knowledge and dietary habits of the participants was found for seven items. The results of the study indicate that health professionals do not have complete and exhaustive knowledge about vegetarian diets and lack information on health outcomes and the adoption of a vegetarian diet throughout the different life cycles and nutrients. Improving pre- and in-service learning opportunities in vegetarian nutrition for health professionals is strongly advisable.

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