Vegetarian diets in childhood and adolescence

Abstract

In Western countries, vegetarian diets are associated with lower intakes of energy, saturated fatty acids and animal protein and higher intakes of fibre and phytochemicals, compared to omnivorous diets. Whether the corresponding health benefits in vegetarians outweigh the risks of nutrient deficiencies has not been fully clarified. It should be noted that vegetarians often have a higher socioeconomic status, follow a more health-conscious lifestyle with higher physical activity, and refrain from smoking more often than non-vegetarians. The nutritional needs of growing children and adolescents can generally be met through a balanced, vegetable-based diet; however, due to their higher nutrient requirements per kilogramme of body weight, vegetarian children have a higher risk for developing nutrient deficiencies than adults. With a vegetarian diet, the mean intakes of some nutrients, such as the omega-3 fatty acid docosahexaenoic acid (DHA), are lower than in omnivores or those eating fish. For other nutrients, such as iron and zinc, the bioavailability from vegetable foodstuffs is reduced when the intake of phytates and fibre is high; thus, the prevalence of iron deficiency can be increased despite high vitamin C intake. In addition, vitamin B12 is only found in animal-source foods. Vitamin B12 should be supplemented in people of all age groups who follow a strict vegan diet without consuming animal products. A vegetarian diet in childhood and adolescence requires good information and supervision by a paediatrician, if necessary, in cooperation with an appropriately trained dietary specialist.

Nutrient Intake and Status of German Children and Adolescents Consuming Vegetarian, Vegan or Omnivore Diets: Results of the VeChi Youth Study

“…As each restriction of food group intake in the diet increases the risk of nutritional deficits, there is a controversy as to whether or not vegetarian and in particular vegan diets are appropriate during growth [ 4 , 5 ]. Several nutrients, i.e., protein, vitamin B12, vitamin B2, calcium and selenium are regarded as critical in vegan diets, in addition to iron, zinc and long-chained n-3-fatty acids in vegetarian diets [ 4 , 6 , 7 ].…”

Scenario Analysis of a Municipality’s Food Purchase to Simultaneously Improve Nutritional Quality and Lower Carbon Emission for Child-Care Centers

“…Sufficient intake of iodine in Denmark in general is ensured by mandatory iodine fortification of household salt and salt used as an ingredient in bread and bakery products [50]. Still, attention must be paid to ensure a healthy and nutritious intake in terms of iodine, as well as protein [37], as children may have preferences for and aversions to certain foods, which can contribute to an increased risk of malnutrition [51].…”

“…Still, iron may be of particular concern because plant-source foods contain only non-heme iron, which is less bioavailable than heme iron [55], and therefore the choices of foods high in iron should be carefully considered. Some studies in children have demonstrated higher rates of iron deficiency among vegetarians vs. omnivores; others, however, have found no significant difference in iron levels [51]. The presence of vitamin C (besides the presence of animal tissue) in the diet increases the bioavailability of iron.…”

Vitamin C Deficiency and the Risk of Osteoporosis in Patients with an Inflammatory Bowel Disease

“…A variety of vegetarian diet is a vegan diet in which all animal products-including milk, eggs, honey-are eliminated. These diets have been associated with a higher risk of deficiency of certain nutrients, particularly protein, vitamin B12, iron, vitamin B2, iodine and n-3 fatty acid [90].…”