The Influence of a Whole Food Vegan Diet with Nori Algae and Wild Mushrooms on Selected Blood Parameters

Schwarz, Joachim; Dschietzig, Thomas; Schwarz, Jens; Dura, Andreas; Nelle, Esther; Watanabe, Fumio; Wintgens, Karl Florian; Reich, Michael R.; Armbruster, Franz Paul

doi:10.7754/clin.lab.2014.140527

Cited by 8 publications

(6 citation statements)

References 36 publications

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“…Other health-related lifestyle habits, such as sunlight exposure and physical activity, were examined and found to be similarly adopted among different dietary pattern groups. The sunlight exposure was either low or intermediate in all groups including in vegans, therefore the organic supply of vitamin D may be impaired, unless proper replacement of vitamin D is provided with fortified foods or supplements [67,68,69]. Studies show that vitamin D produced through sunlight exposure has a longer half-life than of those obtained from other sources, and helps to maintain serum vitamin D concentrations within the normal range [70,71].…”

Section: Discussionmentioning

confidence: 99%

Healthy Lifestyle Practices among Argentinian Vegetarians and Non-Vegetarians

et al. 2019

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Although current research has contributed to the promotion of whole-food plant-based diets, few studies have examined healthy vegan dietary and lifestyle factors, especially in South America. Therefore, we aimed at investigating the adherence to healthy vegan lifestyle habits among Argentinian vegetarians and omnivorous, using a recently developed vegetarian lifestyle index adapted to the vegan dietary pattern. Also, accessibility of vegetarian foods, and the proportion of household income spent on food were assessed in a cross-sectional approach with 1454 participants. The population was comprised of females (84.9%), singles (55.0%), young-adults (mean age 32.1, standard deviation (SD) = 13.6), employed (50.8%), with high educational levels (50.4%), and low prevalence of both tobacco smoking (7.0%) and frequent alcohol consumption (7.6%). The mean score of adherence to healthy vegan lifestyle habits was 6.64 (SD = 1.72), with higher scores indicating better adherence. Non-vegetarians (5.75; 95% confidence interval (CI), 5.61–5.89) had a significantly lower adjusted mean score compared to semi-(6.32; 95% CI, 6.17–6.47), pesco-(6.99; 95% CI, 6.59–7.39), lacto-ovo-vegetarians (7.10; 95% CI, 6.96–7.24), as well as vegans (8.59; 95% CI, 8.35–8.83). The mean proportion of household income spent on food was significantly lower among vegans compared with other dietary patterns. The whole population that was studied showed a low consumption of whole grains, legumes, vegetables, nuts, and seeds. Although vegans showed a better diet and lifestyle pattern there is a need to improve eating and lifestyle habits to address risk factors for non-communicable diseases in Argentina.

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Section: Discussionmentioning

confidence: 99%

Healthy Lifestyle Practices among Argentinian Vegetarians and Non-Vegetarians

et al. 2019

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“…32,44 Vitamin B 12 Lactone. Some mushrooms, not including H. erinaceus, are reported to contain vitamin B 12 , 45 which is of particular interest to vegetarians, 46 because animal-derived foods are the usual dietary sources of vitamin B 12 . H. erinaceus is, however, reported to contain the biologically inactive vitamin B 12 [c-lactone], 47 and it may be possible to generate the active vitamin from this compound by chemically opening the lactone ring.…”

Section: Journal Of Agricultural and Food Chemistrymentioning

confidence: 99%

Chemistry, Nutrition, and Health-Promoting Properties of Hericium erinaceus (Lion’s Mane) Mushroom Fruiting Bodies and Mycelia and Their Bioactive Compounds

Friedman

2015

J. Agric. Food Chem.

228

164

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The culinary and medicinal mushroom Hericium erinaceus is widely consumed in Asian countries, but apparently not in the United States, for its nutritional and health benefits. To stimulate broader interest in the reported beneficial properties, this overview surveys and consolidates the widely scattered literature on the chemistry (isolation and structural characterization) of polysaccharides and secondary metabolites such as erinacines, hericerins, hericenones, resorcinols, steroids, mono- and diterpenes, and volatile aroma compounds, nutritional composition, food and industrial uses, and exceptional nutritional and health-promoting aspects of H. erinaceus. The reported health-promoting properties of the mushroom fruit bodies, mycelia, and bioactive pure compounds include antibiotic, anticarcinogenic, antidiabetic, antifatigue, antihypertensive, antihyperlipodemic, antisenescence, cardioprotective, hepatoprotective, nephroprotective, and neuroprotective properties and improvement of anxiety, cognitive function, and depression. The described anti-inflammatory, antioxidative, and immunostimulating properties in cells, animals, and humans seem to be responsible for the multiple health-promoting properties. A wide range of research advances and techniques are described and evaluated. The collated information and suggestion for further research might facilitate and guide further studies to optimize the use of the whole mushrooms and about 70 characterized actual and potential bioactive secondary metabolites to help prevent or treat human chronic, cognitive, and neurological diseases.

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“…However, certain concerns have been raised with respect to nutrient adequacy for diets that exclude all foods of animal origin. Without supplementation or the consumption of fortified foods such as plant milks and nutritional yeast, diets with no animal foods may provide inadequate levels of vitamins B12 and D [18,19,20]. Without emphasis on sea vegetables [21] and/or inclusion of iodized salt, they also may provide inadequate levels of iodine [13,22].…”

Section: Introductionmentioning

confidence: 99%

Theoretical Food and Nutrient Composition of Whole-Food Plant-Based and Vegan Diets Compared to Current Dietary Recommendations

et al. 2019

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Public interest in popular diets is increasing, in particular whole-food plant-based (WFPB) and vegan diets. Whether these diets, as theoretically implemented, meet current food-based and nutrient-based recommendations has not been evaluated in detail. Self-identified WFPB and vegan diet followers in the Adhering to Dietary Approaches for Personal Taste (ADAPT) Feasibility Survey reported their most frequently used sources of information on nutrition and cooking. Thirty representative days of meal plans were created for each diet. Weighted mean food group and nutrient levels were calculated using the Nutrition Data System for Research (NDSR) and data were compared to DRIs and/or USDA Dietary Guidelines/MyPlate meal plan recommendations. The calculated HEI-2015 scores were 88 out of 100 for both WFPB and vegan meal plans. Because of similar nutrient composition, only WFPB results are presented. In comparison to MyPlate, WFPB meal plans provide more total vegetables (180%), green leafy vegetables (238%), legumes (460%), whole fruit (100%), whole grains (132%), and less refined grains (−74%). Fiber level exceeds the adequate intakes (AI) across all age groups. WFPB meal plans failed to meet the Recommended Dietary Allowances (RDA)s for vitamin B12 and D without supplementation, as well as the RDA for calcium for women aged 51–70. Individuals who adhere to WFBP meal plans would have higher overall dietary quality as defined by the HEI-2015 score as compared to typical US intakes with the exceptions of calcium for older women and vitamins B12 and D without supplementation. Future research should compare actual self-reported dietary intakes to theoretical targets.

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The Influence of a Whole Food Vegan Diet with Nori Algae and Wild Mushrooms on Selected Blood Parameters

Cited by 8 publications

References 36 publications

Healthy Lifestyle Practices among Argentinian Vegetarians and Non-Vegetarians

Healthy Lifestyle Practices among Argentinian Vegetarians and Non-Vegetarians

Chemistry, Nutrition, and Health-Promoting Properties of Hericium erinaceus (Lion’s Mane) Mushroom Fruiting Bodies and Mycelia and Their Bioactive Compounds

Theoretical Food and Nutrient Composition of Whole-Food Plant-Based and Vegan Diets Compared to Current Dietary Recommendations

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