Dietary intakes and nutrient status of vegetarian preschool children from a British national survey

Abstract

BACKGROUND: Dietary intakes and nutrient status were compared in meat-eaters and non-meat-eaters from the National Diet and Nutrition Survey of children aged 1.5-4.5 years. METHODS: Children (n = 1351) were categorized as 'omnivores' or 'vegetarians', according to whether they consumed meat or meat products during a 4-day dietary record. Blood samples were also obtained for analysis of haematological and biochemical nutrient status. RESULTS: Three per cent of children were 'vegetarian'. They consumed higher proportions of milk and milk products, although this was significant only in older children (P = 0.007), owing to high consumption by the high proportion of Asian children. In vegetarians, energy intakes tended to be lower in both age groups. Percentage energy from protein and fat were lower, while that from carbohydrate was higher compared with omnivores. Cholesterol intakes were lower, significantly so for younger children (P < 0.001). Intakes of micronutrients were either higher (vitamins C and E, potassium) or lower (niacin and sodium) in younger vegetarians compared with omnivores. Energy-adjusted intakes of iron and zinc did not differ significantly from those of omnivores, although both intakes were low in many children (6-20% < LRNI), particularly in the younger group. Haematological and biochemical nutrient status indices showed few differences. Serum ferritin was lower in vegetarians, significantly so in younger children (P = 0.002). Antioxidant vitamin (A, C and E) status tended to be higher in vegetarians, while vitamin B12 intakes and status were more than adequate. Apart from poorer vitamin D intake and status in older Asian vegetarians, very few ethnic differences were observed. CONCLUSIONS: Nutrient intakes and status were generally adequate in preschool children who did not eat meat. Although serum ferritin levels were inferior (particularly in vegetarians under 3 years old), the lower intakes of fat, cholesterol and sodium, and higher antioxidant vitamin intakes and status indices were potentially beneficial. Given a balanced diet, adequate nutrient intakes and status can be maintained without consuming meat.

The Effects of a Vegetarian Diet on Iron Status in Female Students

“…There was also no significant difference in the iron intakes of vegetarian and nonvegetarian children (Thane & Bates, 2000). However, serum ferritin concentrations were lower in vegetarians and significantly lower in younger vegetarians compared to nonvegetarians.…”

“…Lacto-ovo-vegetarians have been defined as those who consume milk, dairy products, and eggs but, allow poultry and fish less than once every fifteen days (Meirelles, Veiga, & Soares, 2001) or once a week (Wilson & Ball, 1999). Other studies allow lacto-ovo-vegetarians to eat meat less than six times per year (Due et al, 2000), or fish products in smaller amount than the nonvegetarians (Thane & Bates, 2000). One study generalized vegetarians as those who eat meat or fish less than once a week (Cade, Burley, & Greenwood, 2004), red meat no more than once a month and chicken or fish no more than once a week (Alexander, Ball, & Mann, 1994;Ball & Bartlett, 1999).…”

“…This may be due to the lack of heme iron, negligible amounts of nonheme iron and calcium, and sizable amounts of vitamin C in dietary supplements (Thane & Bates, 2000). The adoption of some degree of dietary restriction in the form of vegetarianism might be expected to increase the likelihood of using dietary supplements because of concerns about dietary adequacy (Kirk, Cade, Barrett, & Conner, 1999).…”

“…However, serum ferritin concentrations were lower in vegetarians and significantly lower in younger vegetarians compared to nonvegetarians. Researchers concluded that low serum ferritin levels indicate reduced iron stores and are an early reflection of iron deficiency (Thane & Bates, 2000). As evidenced by these studies, iron status and hematological values can be analyzed to determine the iron status of vegetarians and nonvegetarians.…”

“…This study used a three day food record, which has been suggested to be sufficient and used the most for dietary assessments of differences between groups (Huang et al, 1999;Thane & Bates, 2000). Based on this study's average of the three day food record, many positive attributes were seen in the vegetarian diet.…”