Details
| Translated title of the contribution | Health outcomes of vegetarian nutrition – An update |
|---|---|
| Original language | German |
| Pages (from-to) | 659-672 |
| Number of pages | 14 |
| Journal | Therapeutische Umschau |
| Volume | 73 |
| Issue number | 11 |
| Publication status | Published - Nov 2016 |
Abstract
Vegetarianism is characterized not by a uniform kind of diet but is practiced in various variants. The two major forms are lacto-ovo-vegetarian and vegan diets. Vegetarians living in Western countries not only differ in their diets but also in their lifestyle from the average population. Vegetarian diets are associated with a 40 – 50% reduced risk of developing type 2 diabetes. Also, vegetarians have a 20 – 30% lower risk of ischemic heart disease. Furthermore, cancer risk is reduced by 8 – 15% in vegetarians, compared with non-vegetarians. However, there are no significant differences in cancer mortality in vegetarians compared with meat eaters. With respect to bone health, vegetarian diets have no benefits. Also, all-cause mortality did not differ between vegetarians and comparable non-vegetarians. Based on a broad food selection, lacto-ovovegetarian diets rich in vegetables, fruits, legumes, whole grains, seeds and nuts, complemented by moderate portions of dairy products and eggs, meets the dietary requirements of adults in the general population (exceptions: Vitamin D and iodine as well as potential deficiencies in iron, zinc and possibly in long-chain omega-3 fatty acids). Risk of nutritional deficiencies is greater by practicing a vegan diet compared to lacto-ovo-vegetarian diets. To avoid nutritional deficiencies, appropriate nutrition knowledge, wider food selection and supplementation of “critical” nutrients or the consumption of fortified foods with Vitamin B 12 and D, iodine and possibly microalgae preparations rich in DHA and EPA is recommended.
ASJC Scopus subject areas
Sustainable Development Goals
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In: Therapeutische Umschau, Vol. 73, No. 11, 11.2016, p. 659-672.
Research output: Contribution to journal › Article › Research
}
TY - JOUR
T1 - Vor- und Nachteile vegetarischer Ernährungsformen – aktueller wissenschaftlicher Kenntnisstand
AU - Ströhle, A.
AU - Hahn, A.
N1 - Publisher Copyright: © 2016 Hogrefe. Copyright: Copyright 2018 Elsevier B.V., All rights reserved.
PY - 2016/11
Y1 - 2016/11
N2 - Vegetarianism is characterized not by a uniform kind of diet but is practiced in various variants. The two major forms are lacto-ovo-vegetarian and vegan diets. Vegetarians living in Western countries not only differ in their diets but also in their lifestyle from the average population. Vegetarian diets are associated with a 40 – 50% reduced risk of developing type 2 diabetes. Also, vegetarians have a 20 – 30% lower risk of ischemic heart disease. Furthermore, cancer risk is reduced by 8 – 15% in vegetarians, compared with non-vegetarians. However, there are no significant differences in cancer mortality in vegetarians compared with meat eaters. With respect to bone health, vegetarian diets have no benefits. Also, all-cause mortality did not differ between vegetarians and comparable non-vegetarians. Based on a broad food selection, lacto-ovovegetarian diets rich in vegetables, fruits, legumes, whole grains, seeds and nuts, complemented by moderate portions of dairy products and eggs, meets the dietary requirements of adults in the general population (exceptions: Vitamin D and iodine as well as potential deficiencies in iron, zinc and possibly in long-chain omega-3 fatty acids). Risk of nutritional deficiencies is greater by practicing a vegan diet compared to lacto-ovo-vegetarian diets. To avoid nutritional deficiencies, appropriate nutrition knowledge, wider food selection and supplementation of “critical” nutrients or the consumption of fortified foods with Vitamin B 12 and D, iodine and possibly microalgae preparations rich in DHA and EPA is recommended.
AB - Vegetarianism is characterized not by a uniform kind of diet but is practiced in various variants. The two major forms are lacto-ovo-vegetarian and vegan diets. Vegetarians living in Western countries not only differ in their diets but also in their lifestyle from the average population. Vegetarian diets are associated with a 40 – 50% reduced risk of developing type 2 diabetes. Also, vegetarians have a 20 – 30% lower risk of ischemic heart disease. Furthermore, cancer risk is reduced by 8 – 15% in vegetarians, compared with non-vegetarians. However, there are no significant differences in cancer mortality in vegetarians compared with meat eaters. With respect to bone health, vegetarian diets have no benefits. Also, all-cause mortality did not differ between vegetarians and comparable non-vegetarians. Based on a broad food selection, lacto-ovovegetarian diets rich in vegetables, fruits, legumes, whole grains, seeds and nuts, complemented by moderate portions of dairy products and eggs, meets the dietary requirements of adults in the general population (exceptions: Vitamin D and iodine as well as potential deficiencies in iron, zinc and possibly in long-chain omega-3 fatty acids). Risk of nutritional deficiencies is greater by practicing a vegan diet compared to lacto-ovo-vegetarian diets. To avoid nutritional deficiencies, appropriate nutrition knowledge, wider food selection and supplementation of “critical” nutrients or the consumption of fortified foods with Vitamin B 12 and D, iodine and possibly microalgae preparations rich in DHA and EPA is recommended.
UR - http://www.scopus.com/inward/record.url?scp=85014903420&partnerID=8YFLogxK
U2 - 10.1024/0040-5930/a000848
DO - 10.1024/0040-5930/a000848
M3 - Artikel
VL - 73
SP - 659
EP - 672
JO - Therapeutische Umschau
JF - Therapeutische Umschau
SN - 0040-5930
IS - 11
ER -