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Critical Reviews in Food Science and... 2023To summarize and evaluate the evidence on the health impact of a vegan diet, we conducted an umbrella review of systematic reviews and meta-analyses. PubMed, Cochrane...
To summarize and evaluate the evidence on the health impact of a vegan diet, we conducted an umbrella review of systematic reviews and meta-analyses. PubMed, Cochrane Library, Web of Science and Epistemonikos were searched up to September 2021. Meta-analyses were recalculated by using a random effects model. The certainty of evidence (CoE) was evaluated by the GRADE approach. For the general healthy population, a vegan diet was effective for reducing body weight [MD (95% CI): -2.52 kg (-3.06, -1.98), n = 8 RCTs; moderate CoE] and was associated with further health benefits (with low CoE), including a lower risk of cancer incidence [SRR (95% CI): 0.84 (0.75, 0.95), n = 2] and a trend for lower risk of all-cause mortality [SRR (95% CI): 0.87 (0.75, 1.01), n = 2], as well as lower ApoB levels [MD (95% CI): -0.19 µmol/L (-0.23, -0.15), n = 7 RCTs). The findings suggested adverse associations for a vegan diet with risk of fractures [SRR (95% CI): 1.46 (1.03, 2.07), n = 3; low CoE]. For persons with diabetes or at high CVD risk, a vegan diet reduced measures of adiposity, total cholesterol, LDL and improved glycemic control (CoE moderate to low). A vegan diet may have the potential for the prevention of cardiometabolic health, but it may also impair bone health. More well-conducted primary studies are warranted.
Topics: Humans; Diet, Vegan; Systematic Reviews as Topic; Body Weight; Neoplasms; Risk Assessment
PubMed: 37962057
DOI: 10.1080/10408398.2022.2075311 -
Nutricion Hospitalaria Nov 2023The number of people following plant-based diets to a greater or lesser degree is increasing, but the more restrictive a diet, the greater the risk of nutritional...
The number of people following plant-based diets to a greater or lesser degree is increasing, but the more restrictive a diet, the greater the risk of nutritional deficiencies. The childhood stage is a stage of great physical and maturational growth, therefore, nutritional deficiencies at this stage can have serious and sometimes permanent consequences. People who follow restrictive diets of any kind, such as plant-based diets, should receive support from specialized staff to ensure that their diets are varied and balanced, as is desirable in any case.
Topics: Child; Humans; Vegans; Diet, Vegetarian; Nutritional Requirements; Diet, Vegan; Vegetarians; Malnutrition
PubMed: 37929910
DOI: 10.20960/nh.04949 -
Adolescent Medicine: State of the Art... 2016There is no diet that is recommended for all individuals. Some special diets (eg, gluten-free for celiac disease) are necessary for health and quality of life. Other... (Review)
Review
There is no diet that is recommended for all individuals. Some special diets (eg, gluten-free for celiac disease) are necessary for health and quality of life. Other diets may be recommended for a short period of time to aid in symptom relief but may not be recommended for the long- term (eg, LFD). Popular diets continue to come and go with varying levels of success. When considering adolescents, continued growth and development are most important, and restrictive diets can lead to nutrient inadequacies and poor growth. Before making any recommendation, it is important to consider the goal of the diet and the cost versus benefits associated with following the diet. Adherence is always a challenge, regardless of the type of diet implemented. If a special diet is not warranted for the health, safety, and desired quality of life of the individual, it should not be implemented.
Topics: Adolescent; Diet Fads; Diet, Carbohydrate-Restricted; Diet, Gluten-Free; Diet, Mediterranean; Diet, Paleolithic; Diet, Vegan; Diet, Vegetarian; Fasting; Humans
PubMed: 27363236
DOI: No ID Found -
Eating and Weight Disorders : EWD Feb 2021The number of individuals following a vegetarian diet has increased in the last 50 years. Although the causal connection between orthorexic behaviors and vegetarianism... (Review)
Review
BACKGROUND
The number of individuals following a vegetarian diet has increased in the last 50 years. Although the causal connection between orthorexic behaviors and vegetarianism remains widely assumed, evidence in support of this assumption has been largely inconsistent.
OBJECTIVE
The purpose of the study was to conduct a review of the relationship between vegetarian diet and orthorexic eating behavior and to give future directions in this area.
METHODS
A search of the literature within PubMed/Medline was conducted. The search terms were "orthorexia", "orthorexic", "orthorexia and vegetarian", "orthorexia and vegan" and "orthorexia and vegetarianism". Out of 117 journal articles, 14 met the predefined inclusion criteria and were analyzed.
RESULTS
The results demonstrated that following a vegetarian diet was found to be related to orthorexic eating behaviors (in 11 out of 14 studies).
CONCLUSION
Further longitudinal research is needed to investigate whether following a vegetarian diet serves as a risk factor in the development of orthorexia nervosa.
LEVEL OF EVIDENCE
Level V, narrative review.
Topics: Diet, Vegan; Diet, Vegetarian; Feeding Behavior; Feeding and Eating Disorders; Humans; Vegans; Vegetarians
PubMed: 31784944
DOI: 10.1007/s40519-019-00816-3 -
Clinics in Dermatology 2023Plant-based diets and veganism are receiving increased attention for many reasons. Leading international nutrition organizations have determined that a well-planned and...
Plant-based diets and veganism are receiving increased attention for many reasons. Leading international nutrition organizations have determined that a well-planned and balanced plant-based diet is protective against such chronic diseases as obesity, diabetes, and cardiovascular diseases. Many physicians may be unaware of its potential advantages, especially in the field of dermatology, and for this reason the vegan diet is often discouraged. Although the literature about diet in dermatology is limited, the introduction of foods of plant origin, vitamin B12 supplements, and elimination of animal products may have a protective role in skin diseases. There may be many benefits of a vegan diet for patients with acne, psoriasis, and atopic dermatitis.
Topics: Humans; Diet, Vegan; Dermatitis, Atopic; Psoriasis; Skin Diseases; Acne Vulgaris; Diet
PubMed: 36191666
DOI: 10.1016/j.clindermatol.2022.09.008 -
International Journal of Environmental... Jul 2020Vegetarian and vegan weaning have increasing popularity among parents and families. However, if not correctly managed, they may lead to wrong feeding regimens, causing... (Review)
Review
BACKGROUND
Vegetarian and vegan weaning have increasing popularity among parents and families. However, if not correctly managed, they may lead to wrong feeding regimens, causing severe nutritional deficiencies requiring specific nutritional support or even the need for hospitalization.
AIM
To assess the prevalence of vegetarian and vegan weaning among Italian families and to provide an up-to-date narrative review of supporting evidence.
MATERIALS AND METHODS
We investigated 360 Italian families using a 40-item questionnaire. The narrative review was conducted searching scientific databases for articles reporting on vegetarian and vegan weaning.
RESULTS
8.6% of mothers follow an alternative feeding regimen and 9.2% of infants were weaned according to a vegetarian or vegan diet. The breastfeeding duration was longer in vegetarian/vegan infants (15.8 vs. 9.7 months; < 0.0001). Almost half of parents (45.2%) claim that their pediatrician was unable to provide sufficient information and adequate indications regarding unconventional weaning and 77.4% of parents reported the pediatrician's resistance towards alternative weaning methods. Nine studies were suitable for the review process. The vast majority of authors agree on the fact that vegetarian and vegan weaning may cause severe nutritional deficiencies, whose detrimental effects are particularly significant in the early stages of life.
DISCUSSION AND CONCLUSION
Our results show that alternative weaning methods are followed by a significant number of families; in half of the cases, the family pediatrician was not perceived as an appropriate guide in this delicate process. To date, consistent findings to support both the safety and feasibility of alternative weaning methods are still lacking. Since the risk of nutritional deficiencies in the early stages of life is high, pediatricians have a pivotal role in guiding parents and advising them on the most appropriate and complete diet regimen during childhood. Efforts should be made to enhance nutritional understanding among pediatricians as an unsupervised vegetarian or vegan diet can cause severe nutritional deficiencies with possible detrimental long-term effects.
Topics: Breast Feeding; Child; Diet, Vegan; Diet, Vegetarian; Female; Humans; Infant; Surveys and Questionnaires; Vegans; Vegetarians; Weaning
PubMed: 32635592
DOI: 10.3390/ijerph17134835 -
Food Research International (Ottawa,... Feb 2021Vegan consumers represent an attractive economic target for the food industry with demand of products with health benefits, such as probiotic products. This review aimed... (Review)
Review
Vegan consumers represent an attractive economic target for the food industry with demand of products with health benefits, such as probiotic products. This review aimed to explore the so called vegan probiotic products by providing an overview of the commercial and studied products and their associated in vitro/in vivo health-promoting effects, and discuss the effect of probiotics on the technological and sensory properties in a range of products. The factors that impact on the probiotic survival, the main challenges and the trends of this market niche are presented. Vegan probiotic products may improve the lipid profile and the immune system, manage the diabetes, reduce Helicobacter pylori-associated diseases, have anticarcinogenic properties, and improve the general well-being. Fermented and non-fermented beverages are the main vegan probiotic products. The survival of probiotic cultures is dependent on the processing steps, food matrix, probiotic strain and the form of incorporation into the matrix, storage conditions, and addition of prebiotic components. Probiotics may alter the chemical composition, acidity, color, and acceptance of vegan foods and beverages but products with suitable probiotic survival, physicochemical characteristics, technological properties, and sensory acceptance can be obtained. However, the source of the strain may compromise the vegan status since most of those currently available are not isolated from vegetable matrices. Therefore, short-term marketing strategies should focus not only on the vegan public but also on those consumers that want to reduce the consumption of animal-derived products, besides seeking new non-animal derived strains.
Topics: Animals; Beverages; Functional Food; Humans; Prebiotics; Probiotics; Vegans
PubMed: 33648260
DOI: 10.1016/j.foodres.2020.110033 -
Frontiers in Public Health 2022Worldwide, there is an increasing demand for plant-based food due to sustainable, health, ethical, religious, philosophical, and economic reasons. In Brazil, 14% of the...
Worldwide, there is an increasing demand for plant-based food due to sustainable, health, ethical, religious, philosophical, and economic reasons. In Brazil, 14% of the population declares themselves vegetarians, and a noticeable increase in the consumption of vegan products is also noted. Substitution of animal dairy and egg is challenging from both sensory and nutritional aspects. Yet, there are no data regarding the nutritional value and ingredients of Brazilian commercial dairy and egg substitutes. Therefore, this study aimed to analyze the nutritional composition and used ingredients in Brazilian commercial vegan alternatives to dairy and eggs to provide information for Brazilian consumers of these products. A cross-sectional quantitative study was carried out in three steps: (i) sample mapping. (ii) data collection, and (iii) statistical analysis. A total of 152 samples were included. No differences were found between the energy value and total fat of vegan products and their animal counterparts. Vegan products showed higher amounts of carbohydrates and dietary fiber, and only the vegan versions of beverages and cheeses showed less protein than their counterparts. Cashews, rice, coconut, and soy were the most used ingredients in dairy substitutes. Emulsions of oil, starch, and isolated protein were used in vegan egg products. Most vegan beverages presented sugar in their composition. Vegan alternatives of dairy and eggs might be suitable for substituting their animal counterparts, but given that traditional versions of cheeses and milk are sources of protein in omnivorous diets, for equivalent nutritional replacement in vegan products, it is necessary to improve the protein content of their vegan counterparts.
Topics: Animals; Humans; Vegans; Milk; Brazil; Cross-Sectional Studies; Diet
PubMed: 36407978
DOI: 10.3389/fpubh.2022.964734 -
Journal of the American Nutrition... 2022The impact of a vegan diet on sprint interval exercise performance is unknown. Thus, the purpose of the present study was to compare performance during a sprint interval...
OBJECTIVE
The impact of a vegan diet on sprint interval exercise performance is unknown. Thus, the purpose of the present study was to compare performance during a sprint interval exercise between omnivores and vegans.
METHODS
Nine healthy omnivores (4 men and 5 women) and nine healthy vegans (4 men and 5 women), with similar levels of daily physical activity, performed four bouts (5-min rest between bouts) of a 30-s all-out sprint exercise on a cycle ergometer. Peak power, mean power, fatigue index, and time to reach maximal power output in each bout were recorded.
RESULTS
There was a higher peak power in bouts 1 and 2 compared with bouts 3 and 4 ( < 0.02), and a higher mean power in bout 1 compared with bouts 2, 3 and 4 ( < 0.02). However, for all bouts, there were no significant difference between omnivores and vegans in peak power (7.60 ± 1.55 . 8.16 ± 1.27, 7.52 ± 1.6 7.61 ± 0.73, 7.00 ± 1.44 . 7.00 ± 1.05 and 6.95 ± 1.42 . 6.49 ± 0.90 W.kg, all > 0.05) and in mean power (5.35 ± 0.93 . 5.69 ± 0.84, 5.10 ± 0.88 . 5.21 ± 0.49, 4.79 ± 0.81 . 4.79 ± 0.45 and 4.81 ± 0.81 . 4.69 ± 0.47 W.kg, all > 0.05). Fatigue index and time to reach maximal power output were not affected by diet or bouts (all > 0.05).
CONCLUSIONS
These findings indicate that a vegan diet does not compromise sprint interval exercise performance.
Topics: Diet, Vegan; Ergometry; Exercise; Fatigue; Female; Humans; Male; Vegans
PubMed: 33783319
DOI: 10.1080/07315724.2021.1893862 -
The Journal of Nutrition Sep 2022The 2020-2025 Dietary Guidelines for Americans (2020 DGA) recommend 3 dietary patterns for Americans, including a Healthy Vegetarian Dietary Pattern (HVDP).
BACKGROUND
The 2020-2025 Dietary Guidelines for Americans (2020 DGA) recommend 3 dietary patterns for Americans, including a Healthy Vegetarian Dietary Pattern (HVDP).
OBJECTIVES
The objective of this study was to assess whether nutritionally adequate dairy-free and vegan adaptations to the HVDP can be modeled with foods already in the DGA.
METHODS
Using similar food pattern modeling procedures as the 2020 DGA, the nutrient composition of 2 alternative models-dairy-free and vegan-of the 1800-, 2000-, 2200-, and 2400-kcal/d HVDPs was assessed. The dairy food group was replaced with a dairy alternative group comprised of soy milk and soy yogurt fortified with calcium, vitamin A, and vitamin D. For the vegan model, eggs were replaced with equal proportions of vegetarian protein foods.
RESULTS
Dairy-free and vegan models required minimal changes to the HVDP. Cup-equivalents and/or ounce-equivalents of vegetables, fruits, grains, oils, and discretionary calories remained unchanged. Content of total fat, polyunsaturated fat, linoleic acid (18:2n-6), linolenic acid, iron, copper, vitamin D, riboflavin, vitamin B-12, and vitamin K increased in both models by ≥10% (all comparisons relative to the original HVDP). Choline increased ≥25% in the dairy-free models. Protein decreased 11% in both 1800-kcal/d models and 10% in both 2000-kcal/d models. Sodium, cholesterol, zinc, and phosphorus decreased across all energy levels in both models, and selenium decreased in the vegan model. Carbohydrate, fiber, saturated fat, EPA, DHA, calcium, magnesium, potassium, vitamin A, vitamin E, vitamin C, thiamin, folate, and vitamin B-6 changed ≤10%. Both models contained adequate nutrients to meet Dietary Reference Intakes (DRIs) for most age and sex groups for which 1800-, 2000-, 2200-, and 2400-kcal/d diets are appropriate. Zinc was the only nutrient below the DRI for males.
CONCLUSIONS
The dairy-free and vegan HVDP models could help adults who do not consume dairy foods and/or other animal products to meet nutrition recommendations.
Topics: Calcium; Calcium, Dietary; Diet; Diet, Vegetarian; Humans; Male; United States; United States Department of Agriculture; Vegans; Vitamin A; Vitamin D; Vitamins; Zinc
PubMed: 35485767
DOI: 10.1093/jn/nxac100