The Almond (Prunus dulcis): Chemical Properties, Utilization, and Valorization of Coproducts

Almonds ( Prunus dulcis) are one of the most consumed tree-nuts worldwide, with commercial production in arid environments such as California, Spain, and Australia. The high consumption of almonds is partly due to their versatile usage in products such as gluten-free flour and dairy alternatives as well as them being a source of protein in vegetarian diets. They contain high concentrations of health-promoting compounds such as Vitamin E and have demonstrated benefits for reducing the risk of cardiovascular disease and improving vascular health. In addition, almonds are the least allergenic tree nut and contain minute quantities of cyanogenic glycosides. Production has increased significantly in the past two decades with 3.12 billion pounds of kernel meat produced in California alone in 2020 (USDA 2021), leading to a new emphasis on the valorization of the coproducts (e.g., hulls, shells, skins, and blanch water). This article presents a review of the chemical composition of almond kernels (e.g., macro and micronutrients, phenolic compounds, cyanogenic glycosides, and allergens) and the current research exploring the valorization of almond coproducts. Expected final online publication date for the Annual Review of Food Science and Technology, Volume 13 is March 2022. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.

Assessment of the knowledge of nutritional recommendations and way of nutrition in vegetarians and vegans

Background. People following a vegetarian diet can obtain all the essential nutrients from a variety of foods. Among the nutrients, protein, iron, calcium, zinc, and vitamins B12 and D3 require special attention. Objective. To assess the knowledge of dietary recommendations among different groups of vegetarians and the diet they follow. Material and methods. The study involved a total of 390 subjects (360 women and 30 men), aged 18–60 years, who were following different vegetarian diets. The study was conducted in November 2020 via Facebook using the Computerassisted web interviewing (CAWI) method. Participation in the study was voluntary and anonymous, and sample selection was intentional (participants were members of groups for vegetarians in Facebook). Statistical analysis was carried out using the Chi2 test, using Statistica 13.3 (at p=0.05). Results. To develop the results, the respondents were divided into 4 groups according to their diet: vegan, pescovegetarian, lactovegetarian, and people following other types of diets. The body mass index of nearly 2/3 of the respondents was within the normal range, and more than 80% of the respondents rated their health as good or very good. An analysis of the frequency of consumption of food products showed that, regardless of the type of vegetarian diet they followed, the participants adhered to the principles of proper nutrition. The respondents who rated their nutritional knowledge as very good were more likely to consume vegetables, fruits, legumes, and whole-grain cereals, and rarely consumed sweet and salty snacks, alcoholic and energizing drinks, or fast food. Vegans more frequently consumed fruits, vegetables, legumes, vegetable fats, and vegetable substitutes for meat and dairy products compared to other vegetarians. In addition to plant products, pesco- and lactovegetarians included selected animal-derived products in their food rations, thus skillfully diversifying the diet. More than 80% of the vegetarians used dietary supplements, mainly vitamins D and B12. Conclusions. Regardless of the type of vegetarian diet followed, the participants seemed to be aware of how to balance their diet and the ingredients that should be supplemented, even though a vast majority of them did not consult a diet specialist.

Host Factors Affect the Gut Microbiome More Significantly than Diet Shift

The determining factors of the composition of the gut microbiome are one of the main interests in current science. In this work, we compared the effect of diet shift (DS) from heavily relying on meatatarian diets to vegetarian diets and physical exercise (EX) on the composition of the gut microbiome after 3 months. Although both DS and EX affected the composition of the gut microbiome, the patterns of alteration were different. The α-diversity analyzed by InvSimpson, Shannon, Simpson, and Evenness showed that both EX and DS affected the microbiome, causing it to become more diverse, but EX affected the gut microbiome more significantly than DS. The β-diversity analyses indicated that EX and DS modified the gut microbiome in two different directions. Co-occurrence network analysis confirmed that both EX and DS modified the gut microbiome in different directions, although EX modified the gut microbiome more significantly. Most notably, the abundance of Dialister succinatiphilus was upregulated by EX, and the abundances of Bacteroides fragilis, Phascolarctobacterium faecium, and Megasphaera elsdenii were downregulated by both EX and DS. Overall, EX modulated the composition of the gut microbiome more significantly than DS, meaning that host factors are more important in determining the gut microbiome than diets. This work also provides a new theoretical basis for why physical exercise is more health-beneficial than vegetarian diets.

The Impact of Vegan and Vegetarian Diets on Physical Performance and Molecular Signaling in Skeletal Muscle

Muscular adaptations can be triggered by exercise and diet. As vegan and vegetarian diets differ in nutrient composition compared to an omnivorous diet, a change in dietary regimen might alter physiological responses to physical exercise and influence physical performance. Mitochondria abundance, muscle capillary density, hemoglobin concentration, endothelial function, functional heart morphology and availability of carbohydrates affect endurance performance and can be influenced by diet. Based on these factors, a vegan and vegetarian diet possesses potentially advantageous properties for endurance performance. Properties of the contractile elements, muscle protein synthesis, the neuromuscular system and phosphagen availability affect strength performance and can also be influenced by diet. However, a vegan and vegetarian diet possesses potentially disadvantageous properties for strength performance. Current research has failed to demonstrate consistent differences of performance between diets but a trend towards improved performance after vegetarian and vegan diets for both endurance and strength exercise has been shown. Importantly, diet alters molecular signaling via leucine, creatine, DHA and EPA that directly modulates skeletal muscle adaptation. By changing the gut microbiome, diet can modulate signaling through the production of SFCA.

Vegetarian Diet - Dealing with Efficiency and Deficiency of It - A Review

BACKGROUND There is already a large amount of evidence demonstrating the health benefits of vegetarian and plant-based diets along with lower incidence of obesity, diabetes, heart disease and certain forms of cancer as well as improved lifespan. Vegetarian diets tend to be lower in fat, particularly saturated fat and higher in dietary fiber. Consuming more whole grains, legumes, nuts, soy protein along with the absence of red meat, this form of eating plan will have many benefits for the prevention and treatment of obesity and chronic health conditions, including diabetes and cardiovascular disease (CVD). Whereas an excellently-planned vegetarian or vegan diet may fulfil all nutritional needs of an individual person. It may be important to pay careful attention to certain nutrients to maintain an appropriate intake, especially if the person is on a vegan diet. Legumes, such as soy, dried beans, peas, and lentils, are also important for a vegan diet because they are great sources of sugar, protein, iron, zinc, and calcium. It is important to ingest nuts and seeds as they increase essential fat intake and help to meet the energy and protein needs. Fortified foods (including vitamin B-12, calcium, and vitamin D) must be eaten since they are the only acceptable sources for certain vitamins in the vegan diet. This article will review the evidence of the health benefits of a vegetarian diet and also address strategies for meeting the nutritional needs of those adopting a vegetarian or plantbased eating pattern, and summarize the characteristics and benefits of vegetarian diets in the general population and the possible beneficial effects of such diet on phosphate balance, insulin sensitivity, and the control of metabolic acidosis in chronic kidney disease (CKD) patients. KEY WORDS Nutrients, Vitamin B12, Zinc, Omega 3 Fatty Acids

Differences Between Omnivores and Vegetarians in Personality Profiles, Values, and Empathy: A Systematic Review

Numerous medical studies have documented vegetarian diets as having various health benefits. Studies have also compared vegetarians with other dietary groups from a socio-psychological perspective. The objective of this review is to investigate the differences between vegetarians and omnivores in terms of their personality profiles, values, and empathy skills. A search was conducted across three electronic databases. Non-randomized, observational, cross-sectional, and cohort studies were eligible. Outcomes provided information about the differences between the above-mentioned dietary groups regarding their personality profiles, values, and empathy skills. A shortened version of the Newcastle–Ottawa Scale was used to assess the risk of bias for the included studies. Of the 2,513 different studies found, 25 (total number of participants n = 23,589) were ultimately included. These studies indicate that vegetarians significantly differ from omnivores in their personalities, values, and ability to be empathetic. Omnivorism is associated with an increased orientation toward social dominance, greater right-wing authoritarianism, and, in line with this, a stronger tendency to be prejudiced. Vegetarianism is associated with greater openness and empathy. The values of vegetarians are based more on universalism, hedonism, stimulation, and self-direction, whereas the values of omnivores are based more on the idea of power. To answer a narrowly defined and clear question, issues such as animal ethics, animal rights, and environmental protection are not considered in this review. The findings of this review, showing marked differences in personality correlating to the choice of diet and the increasing influence of plant-based diets on a global level, indicate that further studies about vegetarianism are warranted.

Lipid profile in Polish women following lacto-ovo-vegetarian and vegan diets – preliminary study.

The European Atherosclerosis Society and American College of Cardiology and American Heart Association guidelines have introduced several new recommendations, according to which vegetarian diets are concerned as beneficial for the cardiovascular system. This study was aimed to investigate the lipid profile in 56 healthy Polish young women – 13 vegans, 18 lacto-ovo-vegetarians and 25 omnivores. HDL cholesterol concentrations were higher in the vegans and vegetarians than in the omnivores. LDL cholesterol levels were lower in the vegans than in both other diet groups. The use of a vegetarian – especially vegan – diet in Polish conditions is associated with a favorable lipid profile and may have cardioprotective effects.

First thousand days of life and vegetarian diets

The first thousand days of a child's life have important role in their future health. The adequacy of nutrition during this period critically affects the growth of the child, the development of his functional abilities, the full formation of all body systems. A well-planned mother's diet is important during pre-conception, during pregnancy and lactation. The choice of a vegetarian or vegan diet often occurs even in the pre-conception period, and at the onset of pregnancy, vegetarian women most often do not change their type of diet. Due to the risk of a number of nutrient deficiencies, the use of plant-based diets during pregnancy and lactation requires high awareness of mothers regarding diet planning, as well as special attention from pediatricians and nutritionists due to the increased nutritional risks.