Vejetaryen Beslenme Türleri (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.

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Edible Far Eastern Ferns as a Dietary Source of Long-Chain Polyunsaturated Fatty Acids

Foods ◽

10.3390/foods10061220 ◽

2021 ◽

Vol 10 (6) ◽

pp. 1220

Author(s):

Eduard V. Nekrasov ◽

Vasily I. Svetashev

Keyword(s):

Fatty Acids ◽

Polyunsaturated Fatty Acids ◽

Russian Far East ◽

Far East ◽

Dry Weight ◽

Pteridium Aquilinum ◽

Fern Species ◽

Vegetarian Diets ◽

Far Eastern ◽

Long Chain

Young fronds of ferns are consumed as a vegetable in many countries. The aim of this study was to analyze three fern species that are available for sale in the Russian Far East as dietary sources in terms of fatty acids that are important for human physiology: arachidonic acid (20:4n-6, ARA), eicosapentaenoic acid (20:5n-3, EPA) and other valuable long-chain polyunsaturated fatty acids. The content of ARA and EPA was 5.5 and 0.5 mg/g dry weight, respectively, in Pteridium aquilinum, 4.1 and 1.1 in Matteuccia struthiopteris, and 2.2 and 0.8 in Osmundastrum asiaticum. Salted fronds of P. aquilinum contained less these fatty acids than the raw fronds, with a decrease of up to 49% for ARA and 65% for EPA. These losses were less pronounced or even insignificant in dried fronds. Cooked ferns preserved significant portions of the long-chain polyunsaturated fatty acids: cooked P. aquilinum contained 4.4 mg/g dry weight ARA and 0.3 mg/g dry weight EPA. The ferns may provide a supplemental dietary source of these valuable long-chain polyunsaturated fatty acids, especially for vegetarian diets.

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Efficacy of Popular Diets Applied by Endurance Athletes on Sports Performance: Beneficial or Detrimental? A Narrative Review

Nutrients ◽

10.3390/nu13020491 ◽

2021 ◽

Vol 13 (2) ◽

pp. 491

Author(s):

Aslı Devrim-Lanpir ◽

Lee Hill ◽

Beat Knechtle

Keyword(s):

Gastrointestinal Symptoms ◽

Endurance Performance ◽

Endurance Athletes ◽

Intermittent Fasting ◽

Nutritional Strategy ◽

Current Perspective ◽

Vegetarian Diets ◽

Fat Diets ◽

The Impact ◽

Harsh Conditions

Endurance athletes need a regular and well-detailed nutrition program in order to fill their energy stores before training/racing, to provide nutritional support that will allow them to endure the harsh conditions during training/race, and to provide effective recovery after training/racing. Since exercise-related gastrointestinal symptoms can significantly affect performance, they also need to develop strategies to address these issues. All these factors force endurance athletes to constantly seek a better nutritional strategy. Therefore, several new dietary approaches have gained interest among endurance athletes in recent decades. This review provides a current perspective to five popular diet approaches: (a) vegetarian diets, (b) high-fat diets, (c) intermittent fasting diets, (d) gluten-free diet, and (e) low fermentable oligosaccharides, disaccharides, monosaccharides and polyols (FODMAP) diets. We reviewed scientific studies published from 1983 to January 2021 investigating the impact of these popular diets on the endurance performance and health aspects of endurance athletes. We also discuss all the beneficial and harmful aspects of these diets, and offer key suggestions for endurance athletes to consider when following these diets.

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Vegetarian diets and mortality

Evidence-Based Practice ◽

10.1097/01.ebp.0000540547.16890.18 ◽

2014 ◽

Vol 17 (1) ◽

pp. 5

Author(s):

Nil Das

Keyword(s):

Vegetarian Diets

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Position of The American Dietetic Association: Vegetarian diets

Journal of the American Dietetic Association ◽

10.1016/s0002-8223(21)01979-9 ◽

1988 ◽

Vol 88 (3) ◽

pp. 351 ◽

Cited By ~ 1

Author(s):

ADA REPORTS

Keyword(s):

American Dietetic Association ◽

Vegetarian Diets

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Omega‐3 polyunsaturated fatty acids and vegetarian diets

The Medical Journal of Australia ◽

10.5694/mja11.11507 ◽

2013 ◽

Vol 199 (S4) ◽

Cited By ~ 3

Author(s):

Angela V Saunders ◽

Brenda C Davis ◽

Manohar L Garg

Keyword(s):

Fatty Acids ◽

Polyunsaturated Fatty Acids ◽

Omega 3 ◽

Vegetarian Diets

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Health Implications of a Vegetarian Diet

American Journal of Lifestyle Medicine ◽

10.1177/1559827611425762 ◽

2011 ◽

Vol 6 (3) ◽

pp. 250-267 ◽

Cited By ~ 21

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.

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Health effects of vegetarian and vegan diets

Proceedings of The Nutrition Society ◽

10.1079/pns2005481 ◽

2006 ◽

Vol 65 (1) ◽

pp. 35-41 ◽

Cited By ~ 178

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.

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