Nutritional adequacy of plant-based diets for weight management: observations from the NHANES

Abstract

Observational studies have shown that body mass indexes of vegetarians are lower than those of nonvegetarians and that caloric intake of vegetarians is typically lower than that of nonvegetarians, suggesting that a vegetarian diet could be an approach for weight management. However, vegetarians may be at risk of inadequate intakes of certain vitamins and minerals. Population-based studies indicate that vegetarians have lower mean intakes of vitamin B-12 and zinc and higher intakes of fiber, magnesium, and vitamins A, C, and E than do nonvegetarians. Usual intake data suggest a similar prevalence of inadequacy between vegetarians and nonvegetarians for magnesium and vitamins A, C, and E, with both groups at high risk of inadequate intakes of these nutrients. These same data report that vegetarians have a higher prevalence of inadequacy for iron, vitamin B-12, protein, and zinc than do nonvegetarians. Although mean intake data suggest that a vegetarian diet may be a useful approach for weight management, combined with energy restriction it may have a detrimental effect on diet quality. Mean intakes of fiber, vitamins A and C, magnesium, and iron were significantly lower for vegetarians with energy intakes ≥ 500 kcal below Estimated Energy Requirements than for vegetarians who did not restrict energy. Vegetarian diets should be recommended for weight management; however, care should be taken to optimize food intake to provide adequate intakes of nutrients of concern when energy restriction is used in conjunction with a vegetarian dietary pattern. At any caloric amount, vegetarians should optimize intakes of vitamin B-12, zinc, and protein; and both vegetarians and nonvegetarians need to increase intakes of calcium, magnesium, fiber, and vitamins A, C, and E.

Food Intake Patterns of Self-identified Vegetarians Among the U.S. Population, 2007-2010

“…Therefore, caution is needed when interpreting vegetarian dietary practices based on self-reports. Additionally, a consistent characterization of vegetarian dietary patterns should be carefully developed and examined in research studies 17 Self-identified vegetarians in this study, reported per 1000 kcal consuming more fruits, vegetables, and whole grains and less empty calories (calories from solid fats and added sugars) compared to non-vegetarians. Similar findings were found in a previous study .…”

Methyl-Metabolite Depletion Elicits Adaptive Responses to Support Heterochromatin Stability and Epigenetic Persistence

“…Such fluctuations could be stimulated by periods of prolonged fasts, chronic intake of foods lacking essential cofactors (i.e. vegan and vegetarian dietary patterns), and circadian regulated changes in metabolite availability (Farmer, 2014; Schmidt et al, 2016; Krishnaiah et al, 2017).…”

“…Intracellular SAM abundance is dependent on the catalysis of its obligatory precursor metabolite, the essential amino acid methionine (Met). Consumption of popular diets containing low quantities of Met (fish, vegetarian, and vegan) have been shown to significantly correlate with decreased plasma Met concentrations (Farmer, 2014; Schmidt et al, 2016). This link provides an opportunity for diet to directly influence intracellular SAM availability.…”

Asupan Zat Gizi Dan Status Gizi Anak Vegetarian Dan Non Vegetarian Kelas 3-6 Sekolah Dasar Di Bhaktivedanta Dharma School

“…Jenis penelitian analitik observasional dengan rancangan cross sectional. Sampel 7 Perbedaan ini disebabkan oleh karena anak vegetarian terutama pada kelompok vegan hanya mendapat asupan protein dari sumber protein nabati yaitu kacang-kacangan dan hasil olahannya, mereka berpantangan mengonsumsi daging, unggas, ikan, telur, susu dan hasil olahannya yang merupakan kelompok makanan tinggi protein. 9 Permasalahan asupan protein yang kurang pada anak vegetarian dapat ditangani dengan meningkatkan asupan protein secara kuantitas maupun kualitas Peningkatan asupan protein secara kuantitas pada anak vegan dapat dilakukan dengan meningkatkan porsi makanan nabati tinggi protein seperti biji-bijian, kacang-kacangan, diantaranya kedelai dan hasil olahannya, sedangkan pada kelompok lacto-vegetarian maupun lacto-ovo vegetarian dapat diimbangi dengan peningkatan konsumsi telur dan susu.…”