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Clinical and Translational... Jun 2024High-protein diet is the cornerstone of supportive care for patients living with hepatic encephalopathy. Although any protein source is better than protein restriction,...
High-protein diet is the cornerstone of supportive care for patients living with hepatic encephalopathy. Although any protein source is better than protein restriction, there is uncertainty regarding the benefits of specific protein types. Using a randomized trial, Badal et al. evaluate the effect on ammonia levels and metabolomics from 3 protein sources in burgers made from beef, vegan products, and vegetarian products. The vegan and vegetarian burgers did not raise ammonia and may result in favorable metabolomic profiles.
Topics: Humans; Hepatic Encephalopathy; Diet, Vegetarian; Diet, Vegan; Ammonia; Dietary Proteins; Randomized Controlled Trials as Topic; Brain; Diet, High-Protein; Metabolomics
PubMed: 38916234
DOI: 10.14309/ctg.0000000000000716 -
The Impact Plant-Based Diets Have on Athletic Performance and Body Composition: A Systematic Review.Journal of the American Nutrition... Jun 2024Plant-based diets have gained popularity among athletes in recent years. Some believe that plant-based diets will improve performance owing to higher intakes of... (Review)
Review
Plant-based diets have gained popularity among athletes in recent years. Some believe that plant-based diets will improve performance owing to higher intakes of carbohydrates and antioxidants. Some believe it that will harm performance due to lower intakes of complete protein and creatine. This systemic review was conducted using Covidence software. A literature search of PubMed, Embase (Elsevier), CINAHL Plus (EBSCO), and Web of Science was completed on 22 March 2022. Following the development of clear objectives and a research question that identified the population, intervention, comparison, and outcomes, initial search criteria and keywords were identified. Extracted results totaled 2249, including 797 duplicates. The initial screening resulted in 1437 articles being excluded. The remaining 15 articles proceeded to full-text screening. A final 8 articles were included in the review, with 7 excluded. This paper will review the impact plant-based diets have on athletic performance and body composition in healthy young adults aged 18 to 45 years.
PubMed: 38913935
DOI: 10.1080/27697061.2024.2365755 -
JAMA Network Open Jun 2024Major concerns regarding individuals who adhere to a vegan diet are whether they meet protein and essential amino acid recommendations and how reliant they are on...
IMPORTANCE
Major concerns regarding individuals who adhere to a vegan diet are whether they meet protein and essential amino acid recommendations and how reliant they are on ultraprocessed foods.
OBJECTIVES
To investigate whether individuals who adhere to a vegan diet meet protein and essential amino acid recommendations and, as secondary objectives, to determine ultraprocessed food intake and potential factors associated with inadequate protein intake in this population.
DESIGN, SETTING, AND PARTICIPANTS
This cross-sectional survey study was conducted between September 2021 and January 2023 in Brazil among male and female adults (aged 18 years or older) who adhered to a vegan diet recruited from social media platforms.
EXPOSURE
Adherence to a vegan diet and unprocessed and minimally processed foods and ultraprocessed food consumption.
MAIN OUTCOMES AND MEASURES
Protein and essential amino acid intake and food consumption by processing level were assessed using a 1-day food diary. Nutrient adequacy ratios were calculated by dividing nutrient intake by its recommendation (using scores truncated at 1) for each participant and then finding the mean across participants for each nutrient. The mean adequacy ratio was the mean of all nutrient adequacy ratios.
RESULTS
Of 1014 participants who completed the survey, 774 individuals (median [IQR] age, 29 [24-35] years; 637 female [82.3%]) were confirmed as adhering to a vegan diet and provided adequate food recalls, among whom 558 individuals reported body weight and so had relative protein and amino acid intake values available. The median (IQR) body mass index (calculated as weight in kilograms divided by height in meters squared) of participants was 22.6 (20.3-24.8). The nutrient adequacy ratio of protein was 0.93 (95% CI, 0.91-0.94); for essential amino acids, ratios ranged from 0.90 (95% CI, 0.89-0.92) for lysine to 0.98 (95% CI, 0.97-0.99) for phenylalanine and tyrosine. The mean adequacy ratio for protein and all amino acids was 0.95 (95% CI, 0.94-0.96). The median intake level was 66.5% (95% CI, 65.0%-67.9%) of total energy intake for unprocessed and minimally processed food and 13.2% (95% CI, 12.4%-14.4%) of total energy intake for ultraprocessed food. Adjusted logistic regression models showed that consuming protein supplements (odds ratio [OR], 0.06 [95% CI 0.02-0.14]; P < .001) or textured soy protein (OR, 0.32 [95% CI, 0.17-0.59]; P < .001) was associated with decreased odds of inadequate protein intake. Higher ultraprocessed food intake levels were also associated with decreased odds of inadequate protein intake (eg, fourth vs first quartile of intake: OR, 0.16 [95% CI, 0.07-0.33]; P < .001), and higher unprocessed and minimally processed protein intake levels were associated with increased odds of inadequate protein intake (eg, fourth vs first quartile of intake: OR, 12.42 [95% CI, 5.56-29.51]; P < .001).
CONCLUSIONS AND RELEVANCE
In this study, most individuals who adhered to a vegan diet attained protein and essential amino acid intake recommendations, largely based their diet of unprocessed and minimally processed food, and had a significantly lower proportion of ultraprocessed food intake compared with previous reports. Participants consuming less ultraprocessed food were more likely to have inadequate protein intake, suggesting a significant reliance on ultraprocessed proteins for this population.
Topics: Humans; Female; Male; Adult; Brazil; Cross-Sectional Studies; Dietary Proteins; Vegans; Young Adult; Diet, Vegan; Food Handling; Middle Aged; Eating; Amino Acids; Amino Acids, Essential
PubMed: 38913373
DOI: 10.1001/jamanetworkopen.2024.18226 -
Nutricion Hospitalaria May 2024Pregnancy and lactation represent a complex stage from a nutritional point of view, since energy, protein and micronutrient requirements increase during these stages....
Pregnancy and lactation represent a complex stage from a nutritional point of view, since energy, protein and micronutrient requirements increase during these stages. The literature describes that a well-planned plant-based diet can be sufficient in energy, macronutrients and micronutrients, with the exception of vitamin B12 and n3 polyunsaturated fatty acids, mainly EPA and DHA. During the last few years, adherence to this diet has increased rapidly in the population, so the main objective of this article is to review the current evidence on the intake and concentrations of vitamin B12, EPA and DHA during pregnancy and lactation in women following a plant-based diet. A literature search was performed in PubMed, Scopus, Web of Science and Ovid MedLine using free terms and MESH. Eleven articles were selected in this review. Well-planned vegetarian and vegan diets, with adequate supplementation of vitamin B12, EPA and DHA, are compatible during pregnancy and lactation, being a positive predictor of their content in breast milk. A similar situation was observed in plasma levels in women supplemented with B12. However, it is important to continue with research in this area that considers an adequate dietary anamnesis, integral evaluation of nutritional status, estimation of nutritional requirements and an individualized nutritional plan.
PubMed: 38896115
DOI: 10.20960/nh.05120 -
Frontiers in Nutrition 2024Obstetricians-gynecologists (OB/GYNs) play a critical role for their pregnant patients during their perinatal period, but research on OB/GYNs knowledge, attitudes, and...
BACKGROUND
Obstetricians-gynecologists (OB/GYNs) play a critical role for their pregnant patients during their perinatal period, but research on OB/GYNs knowledge, attitudes, and perceptions regarding plant-based dietary patterns (PBDP) and how this may influence recommendations to patients is lacking. An online cross-sectional survey was conducted to examine OB/GYN's knowledge, attitudes, and perceptions towards a PBDP.
METHODS
Postcards were mailed in June 2023 to a convenience sample of 5,000 OB/GYNs across the US using a mailing list provided by the American College of Obstetricians and Gynecologists. Postcards had a brief study description and a QR code that linked to an online survey asking questions about demographics, behavior (e.g., nutritional habits), and other factors that may influence knowledge, attitudes, and perceptions towards a PBDP for their patients.
RESULTS
Ninety-six OB/GYNs completed the full questionnaire (~2% response rate). Most (92%) felt that it is within an OB/GYN's role to incorporate nutrition education and counseling within practice. However, 72% felt inadequately trained to discuss nutrition and diet-related issues with patients. Despite a perceived lack of nutrition training, 86% reported that a PBDP was safe and health-promoting, and 81% reported that a well-planned PBDP could adequately meet all nutritional needs of pregnant and lactating patients.
CONCLUSION
Findings suggest that OB/GYNs are generally knowledgeable about the components and health benefits of a plant-based diets. However, nutrient adequacy misconceptions and lack of sufficient training to discuss nutrition with patients may result in OB/GYNs not recommending PBDPs to patients. These findings underscore the need to enhance OB/GYN graduate medical education and training by integrating education on PBDPs, therefore improving a clinician's ability to confidently and effectively counsel pregnant persons on this aspect of perinatal care.
PubMed: 38895659
DOI: 10.3389/fnut.2024.1381132 -
Nutrients Jun 2024Benedik et al [...].
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Nutrients Jun 2024We have read the recent narrative review article by Jakše et al [...].
We have read the recent narrative review article by Jakše et al [...].
Topics: Humans; Child; Diet, Vegan
PubMed: 38892703
DOI: 10.3390/nu16111772 -
Nutrients May 2024Type 2 Diabetes Mellitus (T2DM) is a chronic condition with growing worldwide prevalence. Besides genetic factors, a sedentary lifestyle, excess weight, and inadequate... (Review)
Review
Type 2 Diabetes Mellitus (T2DM) is a chronic condition with growing worldwide prevalence. Besides genetic factors, a sedentary lifestyle, excess weight, and inadequate eating habits, characterized by an excess intake of refined carbohydrates and ultra-processed foods, are contributing factors for the development of the disease. In this scenario, promoting a plant-based diet, and limiting animal product consumption while increasing the intake of vegetables, concurrently with healthy lifestyle habits, is a promising strategy to prevent T2DM. This scoping review, carried out between 2017 and 2022, aimed to gather evidence substantiating the benefits of a plant-based diet in T2DM prevention, considering different eating patterns, such as vegetarian, vegan, Mediterranean, and DASH diets. Several studies demonstrate a significant reduction in T2DM incidence among individuals adopting plant-based eating patterns or emphasizing healthy plant-based food alongside decreased intake or exclusion of animal-based foods. There are still no robust data regarding plant-based diets and the prevention of diabetes without loss in body weight. Hence, prospective studies in plant-based diets with weight control are needed. Nevertheless, adopting plant-based diets appears to induce significant weight loss, which is crucial in an obesity-endemic context. Thus, embracing plant-based diets, along with healthy habits, emerges as a relevant strategy in obesity and T2DM prevention.
Topics: Diabetes Mellitus, Type 2; Humans; Diet, Vegetarian; Obesity; Feeding Behavior; Diet, Healthy; Diet, Vegan; Diet, Mediterranean
PubMed: 38892604
DOI: 10.3390/nu16111671 -
Nutrients May 2024The interest in meat alternatives has increased over the years as people embrace more varied food choices because of different reasons. This study aims to analyse the...
BACKGROUND
The interest in meat alternatives has increased over the years as people embrace more varied food choices because of different reasons. This study aims to analyse the nutritional composition of ready-to-use meat alternatives and compare them with meat (products).
METHODS
Nutritional composition values were collected in 2022 of all ready-to-use meat alternatives in Belgian supermarkets, as well as their animal-based counterparts. A one-sample -test was performed to test the nutritional composition of ready-to-use meat alternatives against norm values, while an independent samples -test was used to make the comparison with meat.
RESULTS
Minced meat and pieces/strips/cubes scored favourably on all norm values. Cheeseburgers/schnitzels, nut/seed burgers and sausages contained more than 10 g/100 g total fat. The saturated fat and salt content was lower than the norm value in each category. Legume burgers/falafel contained less than 10 g/100 g protein. Vegetarian/vegan minced meat and bacon contained fewer calories, total and saturated fat, and more fibre compared to their animal-based counterparts.
CONCLUSIONS
Minced meat and pieces/strips/cubes came out as the most favourable categories regarding nutritional composition norm values. Vegetarian/vegan steak came out the least favourable compared to steak, while vegetarian/vegan minced meat and vegetarian/vegan bacon came out the most favourable compared to their animal-based counterparts.
Topics: Belgium; Nutritive Value; Humans; Meat Products; Fast Foods; Diet, Vegetarian; Dietary Fats; Meat; Animals; Supermarkets; Meat Substitutes
PubMed: 38892581
DOI: 10.3390/nu16111648 -
Nutrients May 2024Many of today's recreational runners have changed their diet from omnivorous to vegetarian or vegan for reasons like better sport performance, animal ethics, positive...
Dietary Habits and Race Day Strategies among Flexitarian, Vegetarian, and Vegan Recreational Endurance Runners: A Cross-Sectional Investigation from The NURMI Study (Step 2).
Many of today's recreational runners have changed their diet from omnivorous to vegetarian or vegan for reasons like better sport performance, animal ethics, positive health, eco-aspects, or male infertility. Others have constructed the flexitarian diet due to current trends in sustainable eating. The aim of this investigation was to analyze the dietary habits and race day strategies of recreational endurance runners following current sustainable dietary trends. Recreational endurance runners (18+ years) were invited to complete the standardized online survey on socio-demography/anthropometry, motivations, running/racing history, food frequency, and race day dietary strategy. Chi-squared tests and Wilcoxon tests were used for the statistical analysis. In total, 289 participants submitted the survey; 146 subjects following flexitarian ( = 34), vegetarian ( = 50), or vegan ( = 62) diets were included in the final sample. Significant differences were found across the diet types: BMI ( = 0.018), fruit/vegetable consumption ( < 0.001), and the dietary motive of performance ( = 0.045). The findings suggest that the flexitarian diet may be appropriate for health- and environmentally conscious populations living in a meat-centered society and lacking social support to eat completely vegetarian/vegan. Following a plant-based diet is perceived as easy for health-conscious, athletic populations, and the vegan diet does not require a particularly effortful/complex race day strategy for endurance runners.
Topics: Humans; Male; Cross-Sectional Studies; Adult; Running; Diet, Vegetarian; Diet, Vegan; Feeding Behavior; Female; Middle Aged; Physical Endurance; Vegans; Vegetarians; Recreation; Young Adult; Diet
PubMed: 38892580
DOI: 10.3390/nu16111647