The Experts below are selected from a list of 15156 Experts worldwide ranked by ideXlab platform
Gary E Fraser - One of the best experts on this subject based on the ideXlab platform.
-
plasma urine and adipose tissue biomarkers of dietary intake differ between Vegetarian and non Vegetarian diet groups in the adventist health study 2
Journal of Nutrition, 2019Co-Authors: Fayth L Miles, Joan Sabaté, Karen Jaceldosiegl, Synnove F Knutsen, Jan Irene Lloren, Ella Haddad, Gary E FraserAbstract:BACKGROUND Differences in food composition, nutrient intake, and various health outcomes have been reported for Vegetarians and non-Vegetarians in the Adventist Health Study-2 (AHS-2) cohort. OBJECTIVE We sought to determine whether biomarkers of dietary intake also differed between individuals classified as Vegetarian (vegan, lacto-ovo-Vegetarian, pesco-Vegetarian, semi-Vegetarian) and non-Vegetarians based on patterns of consumption of meat, dairy, and eggs. METHODS Fasting plasma, overnight urine, and adipose tissue samples were collected from a representative subset of AHS-2 participants classified into 5 diet groups (vegan, lacto-ovo-Vegetarian, pesco-Vegetarian, semi-Vegetarian, non-Vegetarian) who also completed food-frequency questionnaires. Diet-related biomarkers including carotenoids, isoflavones, enterolactone, saturated and polyunsaturated fatty acids, and vitamins were analyzed in 840 male and female participants. Multiple linear regression was used to examine the association between diet pattern and biomarker abundance, comparing each of 4 Vegetarian dietary groups to non-Vegetarians, and adjusted mean values were calculated. Bonferroni correction was applied to control for multiple testing. RESULTS Vegans had higher plasma total carotenoid concentrations (1.6-fold, P < 0.0001), and higher excretion of urinary isoflavones (6-fold, P < 0.0001) and enterolactone (4.4-fold) compared with non-Vegetarians. Vegans had lower relative abundance of saturated fatty acids including myristic, pentadecanoic, palmitic, and stearic acids (P < 0.0001). Vegans had higher linoleic acid (18:2ω-6) relative to non-Vegetarians (23.3% compared with 19.1%) (P < 0.0001), and a higher proportion of total ω-3 fatty acids (2.1% compared with 1.6%) (P < 0.0001). Results overall were similar but less robust for lacto-ovo- and pesco-Vegetarians. 1-Methylhistidine was 92% lower in vegans, and lower in lacto-ovo- and pesco-Vegetarians by 90% and 80%, respectively, relative to non-Vegetarians (P < 0.0001). CONCLUSION AHS-2 participants following vegan, and lacto-ovo- or pesco-Vegetarian diet patterns have significant differences in plasma, urine, and adipose tissue biomarkers associated with dietary intakes compared with those who consume a non-Vegetarian diet. These findings provide some validation for the prior classification of dietary groups within the AHS-2 cohort.
-
A New Approach to Assess Lifetime Dietary Patterns Finds Lower Consumption of Animal Foods with Aging in a Longitudinal Analysis of a Health-Oriented Adventist Population
MDPI AG, 2017Co-Authors: Marcia C. T. Martins, Jing Fan, Karen Jaceldo-siegl, Michael Orlich, Andrew Mashchak, Gary E FraserAbstract:Life-course diet patterns may impact risk of disease, but little is known about dietary trends with aging. In a retrospective longitudinal analysis we estimated lifetime intake of animal products and adherence to Vegetarian dietary patterns among 51,082 Adventist Health Study-2 (AHS-2) subjects using data from a reliable life-course dietary (meats, dairy, eggs) questionnaire. Results showed a marked tendency to consume fewer animal products (in total) in older years and to reduce consumption of meat, poultry and fish, but not eggs or dairy. Among the 29% of elderly subjects who during their lifetime kept the same dietary pattern (LTS) were: LTS-vegans (1.1%), LTS-lacto-ovo Vegetarians (31.2%), LTS-pesco Vegetarians (0.49%), LTS-semi Vegetarians (3.7%), and LTS-non-Vegetarians (63.5%). Among the 71% of switchers were “Converters” (59.7%) who moved towards and “Reverters” (9.1%) who moved away from Vegetarian diets, and Multiverters (31.2%), who had moved in both directions. LTS-non-Vegetarians, and also reverters, were more overweight and showed a less healthy lifestyle than others. We conclude that the dietary patterns are dynamic with strong trends to reduce animal foods and to adopt more Vegetarian patterns with aging. The disease experience of subjects with different lifetime dietary patterns can be compared
-
Type of Vegetarian diet, body weight, and prevalence of Type 2 diabetes. Diabetes Care 2009; 32: 791–796
2016Co-Authors: Serena Tonstad, Terry Butler Drph, Ru Yan Msc, Gary E FraserAbstract:OBJECTIVE — We assessed the prevalence of type 2 diabetes in people following different types of Vegetarian diets compared with that in nonVegetarians. RESEARCH DESIGN AND METHODS — The study population comprised 22,434 men and 38,469 women who participated in the Adventist Health Study-2 conducted in 2002– 2006. We collected self-reported demographic, anthropometric, medical history, and lifestyle data from Seventh-Day Adventist church members across North America. The type of Vegetarian diet was categorized based on a food-frequency questionnaire. We calculated odds ratios (ORs) and 95 % CIs using multivariate-adjusted logistic regression. RESULTS — Mean BMI was lowest in vegans (23.6 kg/m2) and incrementally higher in lacto-ovo Vegetarians (25.7 kg/m2), pesco-Vegetarians (26.3 kg/m2), semi-Vegetarians (27.3 kg/m2), and nonVegetarians (28.8 kg/m2). Prevalence of type 2 diabetes increased from 2.9 % in vegans to 7.6 % in nonVegetarians; the prevalence was intermediate in participants consuming lacto-ovo (3.2%), pesco (4.8%), or semi-Vegetarian (6.1%) diets. After adjustment for age, sex, ethnicity, education, income, physical activity, television watching, sleep habits, alcohol use, and BMI, vegans (OR 0.51 [95 % CI 0.40–0.66]), lacto-ovo Vegetarians (0.54 [0.49–0.60]), pesco-Vegetarians (0.70 [0.61–0.80]), and semi-Vegetarians (0.76 [0.65–0.90]) had a lower risk of type 2 diabetes than nonVegetarians. CONCLUSIONS — The 5-unit BMI difference between vegans and nonVegetarians indicates a substantial potential of Vegetarianism to protect against obesity. Increased conformity to veg-etarian diets protected against risk of type 2 diabetes after lifestyle characteristics and BMI were taken into account. Pesco- and semi-Vegetarian diets afforded intermediate protection. Diabetes Care 32:791–796, 2009 V egetarian diets may play a beneficialrole in promoting health and pre-venting obesity (1–3). Vegetarian-ism encompasses a spectrum of eating patterns: from diets that leave out all ani-mal meats and products (vegan) to diets that include eggs, milk, and milk prod-ucts (lacto-ovo Vegetarian) or even fish in addition to eggs, milk, and milk products (pesco-Vegetarian). A previous study has indicated that BMI increases when a wider spectrum of animal products are eaten
-
Nutrient Profiles of Vegetarian and NonVegetarian Dietary Patterns
Journal of the Academy of Nutrition and Dietetics, 2013Co-Authors: Nico S. Rizzo, Joan Sabaté, Karen Jaceldo-siegl, Gary E FraserAbstract:Abstract Background Differences in nutrient profiles between Vegetarian and nonVegetarian dietary patterns reflect nutritional differences that can contribute to the development of disease. Objective Our aim was to compare nutrient intakes between dietary patterns characterized by consumption or exclusion of meat and dairy products. Design We conducted a cross-sectional study of 71,751 subjects (mean age=59 years) from the Adventist Health Study 2. Data were collected between 2002 and 2007. Participants completed a 204-item validated semi-quantitative food frequency questionnaire. Dietary patterns compared were nonVegetarian, semi-Vegetarian, pesco Vegetarian, lacto-ovo Vegetarian, and strict Vegetarian. Analysis of covariance was used to analyze differences in nutrient intakes by dietary patterns and was adjusted for age, sex, and race. Body mass index and other relevant demographic data were reported and compared by dietary pattern using χ 2 tests and analysis of variance. Results Many nutrient intakes varied significantly between dietary patterns. NonVegetarians had the lowest intakes of plant proteins, fiber, beta carotene, and magnesium compared with those following Vegetarian dietary patterns, and the highest intakes of saturated, trans , arachidonic, and docosahexaenoic fatty acids. The lower tails of some nutrient distributions in strict Vegetarians suggested inadequate intakes by a portion of the subjects. Energy intake was similar among dietary patterns at close to 2,000 kcal/day, with the exception of semi-Vegetarians, who had an intake of 1,707 kcal/day. Mean body mass index was highest in nonVegetarians (mean=28.7 [standard deviation=6.4]) and lowest in strict Vegetarians (mean=24.0 [standard deviation=4.8]). Conclusions Nutrient profiles varied markedly among dietary patterns that were defined by meat and dairy intakes. These differences are of interest in the etiology of obesity and chronic diseases.
-
Vegetarian dietary patterns and mortality in adventist health study 2
JAMA Internal Medicine, 2013Co-Authors: Michael J Orlich, Joan Sabaté, Pramil N Singh, Karen Jaceldosiegl, Jing Fan, Synnove F Knutsen, Lawrence W Beeson, Gary E FraserAbstract:Results:There were 2570 deaths among 73308 participants during a mean follow-up time of 5.79 years. The mortality rate was 6.05 (95% CI, 5.82-6.29) deaths per 1000 person-years. The adjusted hazard ratio (HR) for all-cause mortality in all Vegetarians combined vs nonVegetarians was 0.88 (95% CI, 0.80-0.97). The adjusted HR for all-cause mortality in vegans was 0.85 (95% CI, 0.73-1.01);inlacto-ovo‐Vegetarians,0.91(95%CI,0.821.00);inpesco-Vegetarians,0.81(95%CI,0.69-0.94);and in semi-Vegetarians, 0.92 (95% CI, 0.75-1.13) compared with nonVegetarians. Significant associations with Vegetarian diets were detected for cardiovascular mortality,noncardiovascularnoncancermortality,renalmortality,andendocrinemortality.Associationsinmenwere larger and more often significant than were those in women.
Joan Sabaté - One of the best experts on this subject based on the ideXlab platform.
-
sexual dimorphism in cardiovascular disease risk and risk factors among Vegetarians an exploration of the potential mechanisms
Current Atherosclerosis Reports, 2019Co-Authors: Michelle Adams, Joan SabatéAbstract:The goal of this review is to explore the potential mechanisms behind the observed phenomenon of sexual dimorphism in cardiovascular disease (CVD) risk among Vegetarians. To date, research has primarily focused on the association between Vegetarian diets and CVD risk factors and events. However, few publications have explored gender differences in the point estimates of risk of CVD in Vegetarians. Current data suggest that following a Vegetarian diet is associated with a larger CVD risk reduction in males. Although not a completely novel observation, recent systematic reviews have reported sexual dimorphism in CVD outcomes among Vegetarians. Data regarding other conditions of which metabolic dysfunction is a fundamental component, such as metabolic syndrome and diabetes, provide insight into potential mechanisms that may explain differences in CVD risk among male and female Vegetarians. Evidence from observational studies suggests that a Vegetarian diet is cardioprotective for both men and women. Differences in the point estimates of relative risk of major CVD outcomes for both genders when compared with their respective omnivorous counterparts raise the question of whether or not the benefits may be attenuated in women and whether this difference may be due to a combination of several behavioral and biological factors. Differences in dietary intake patterns and hormonal shifts which affect inflammation, body fat distribution, and metabolic syndrome risk have adverse effects on women as they age. Clinical trials comparing CVD outcomes in men and women who follow a Vegetarian diet are needed to confirm the observed dimorphism in cohort studies and to elucidate the potential mechanisms that may explain this phenomenon. Currently, studies assessing the impact of other cardioprotective dietary interventions, such as the Mediterranean diet, indicate that there may be a physiological basis for the divergent outcomes of men and women who are given the same dietary intervention. Further research investigating the dietary habits of males and females, as well as other potential confounding lifestyle factors, is needed.
-
plasma urine and adipose tissue biomarkers of dietary intake differ between Vegetarian and non Vegetarian diet groups in the adventist health study 2
Journal of Nutrition, 2019Co-Authors: Fayth L Miles, Joan Sabaté, Karen Jaceldosiegl, Synnove F Knutsen, Jan Irene Lloren, Ella Haddad, Gary E FraserAbstract:BACKGROUND Differences in food composition, nutrient intake, and various health outcomes have been reported for Vegetarians and non-Vegetarians in the Adventist Health Study-2 (AHS-2) cohort. OBJECTIVE We sought to determine whether biomarkers of dietary intake also differed between individuals classified as Vegetarian (vegan, lacto-ovo-Vegetarian, pesco-Vegetarian, semi-Vegetarian) and non-Vegetarians based on patterns of consumption of meat, dairy, and eggs. METHODS Fasting plasma, overnight urine, and adipose tissue samples were collected from a representative subset of AHS-2 participants classified into 5 diet groups (vegan, lacto-ovo-Vegetarian, pesco-Vegetarian, semi-Vegetarian, non-Vegetarian) who also completed food-frequency questionnaires. Diet-related biomarkers including carotenoids, isoflavones, enterolactone, saturated and polyunsaturated fatty acids, and vitamins were analyzed in 840 male and female participants. Multiple linear regression was used to examine the association between diet pattern and biomarker abundance, comparing each of 4 Vegetarian dietary groups to non-Vegetarians, and adjusted mean values were calculated. Bonferroni correction was applied to control for multiple testing. RESULTS Vegans had higher plasma total carotenoid concentrations (1.6-fold, P < 0.0001), and higher excretion of urinary isoflavones (6-fold, P < 0.0001) and enterolactone (4.4-fold) compared with non-Vegetarians. Vegans had lower relative abundance of saturated fatty acids including myristic, pentadecanoic, palmitic, and stearic acids (P < 0.0001). Vegans had higher linoleic acid (18:2ω-6) relative to non-Vegetarians (23.3% compared with 19.1%) (P < 0.0001), and a higher proportion of total ω-3 fatty acids (2.1% compared with 1.6%) (P < 0.0001). Results overall were similar but less robust for lacto-ovo- and pesco-Vegetarians. 1-Methylhistidine was 92% lower in vegans, and lower in lacto-ovo- and pesco-Vegetarians by 90% and 80%, respectively, relative to non-Vegetarians (P < 0.0001). CONCLUSION AHS-2 participants following vegan, and lacto-ovo- or pesco-Vegetarian diet patterns have significant differences in plasma, urine, and adipose tissue biomarkers associated with dietary intakes compared with those who consume a non-Vegetarian diet. These findings provide some validation for the prior classification of dietary groups within the AHS-2 cohort.
-
The Design, Development and Evaluation of the Vegetarian Lifestyle Index on Dietary Patterns among Vegetarians and Non-Vegetarians
MDPI AG, 2018Co-Authors: Joan Sabaté, Pramil N Singh, Karen Jaceldo-sieglAbstract:Traditionally, healthful diets and lifestyles have been examined only in relation to single nutrients, foods, or food groups in terms of dietary exposure. An alternative approach is to conceptualize an index based on Vegetarian food pyramid guidelines as a measure of overall diet and lifestyle quality. Our objectives were to: (1) develop the Vegetarian Lifestyle Index (VLI); and (2) evaluate adherence to the Vegetarian Food Guide Pyramid (VFGP) among a low-risk population of Adventists. The index was based on the operationalization of 14 dietary and lifestyle components. All components were equally weighted. Higher score reflected greater adherence to the VFGP. The analytic sample (n = 90,057) comprised 47.7% non-Vegetarians, 5.6% semi-, 10.1% pesco-, and 29.0% lacto-ovo-Vegetarians, and 7.7% vegans, of which 1.1% were current smokers and 9.9% were alcohol consumers. Population mean VLI score was 7.43 (SD = 1.75) ranging from 1 to 12.5. Non-Vegetarians (6.14; 95% confidence interval (CI), 6.06–6.21) had a significantly lower mean compared to semi- (7.31; 95% CI, 7.22–7.40), pesco- (7.41; 95% CI, 7.32–7.49), and lacto-ovo-Vegetarians (8.16; 95% CI, 8.08–8.24), as well as vegans (8.88; 95% CI, 8.78–8.96). Vegetarians scored on average 1.18 to 2.73 more points than their non-Vegetarian counterparts. Results demonstrate that the index has strong discriminant ability across distinct dietary patterns. Additionally, the VLI provides a useful measure of diet and lifestyle adherence to further refine Vegetarian food pyramid guidelines
-
Beyond Meatless, the Health Effects of Vegan Diets: Findings from the Adventist Cohorts
Nutrients, 2014Co-Authors: Lap T. Le, Joan SabatéAbstract:Vegetarians, those who avoid meat, and vegans, additionally avoiding dairy and eggs, represent 5% and 2%, respectively, of the US population. The aim of this review is to assess the effects of Vegetarian diets, particularly strict Vegetarian diets (i.e., vegans) on health and disease outcomes. We summarized available evidence from three prospective cohorts of Adventists in North America: Adventist Mortality Study, Adventist Health Study, and Adventist Health Study-2. Non-Vegetarian diets were compared to Vegetarian dietary patterns (i.e., vegan and lacto-ovo-Vegetarian) on selected health outcomes. Vegetarian diets confer protection against cardiovascular diseases, cardiometabolic risk factors, some cancers and total mortality. Compared to lacto-ovo-Vegetarian diets, vegan diets seem to offer additional protection for obesity, hypertension, type-2 diabetes, and cardiovascular mortality. Males experience greater health benefits than females. Limited prospective data is available on Vegetarian diets and body weight change. Large randomized intervention trials on the effects of Vegetarian diet patterns on neurological and cognitive functions, obesity, diabetes, and other cardiovascular outcomes are warranted to make meaningful recommendations.
-
Nutrient Profiles of Vegetarian and NonVegetarian Dietary Patterns
Journal of the Academy of Nutrition and Dietetics, 2013Co-Authors: Nico S. Rizzo, Joan Sabaté, Karen Jaceldo-siegl, Gary E FraserAbstract:Abstract Background Differences in nutrient profiles between Vegetarian and nonVegetarian dietary patterns reflect nutritional differences that can contribute to the development of disease. Objective Our aim was to compare nutrient intakes between dietary patterns characterized by consumption or exclusion of meat and dairy products. Design We conducted a cross-sectional study of 71,751 subjects (mean age=59 years) from the Adventist Health Study 2. Data were collected between 2002 and 2007. Participants completed a 204-item validated semi-quantitative food frequency questionnaire. Dietary patterns compared were nonVegetarian, semi-Vegetarian, pesco Vegetarian, lacto-ovo Vegetarian, and strict Vegetarian. Analysis of covariance was used to analyze differences in nutrient intakes by dietary patterns and was adjusted for age, sex, and race. Body mass index and other relevant demographic data were reported and compared by dietary pattern using χ 2 tests and analysis of variance. Results Many nutrient intakes varied significantly between dietary patterns. NonVegetarians had the lowest intakes of plant proteins, fiber, beta carotene, and magnesium compared with those following Vegetarian dietary patterns, and the highest intakes of saturated, trans , arachidonic, and docosahexaenoic fatty acids. The lower tails of some nutrient distributions in strict Vegetarians suggested inadequate intakes by a portion of the subjects. Energy intake was similar among dietary patterns at close to 2,000 kcal/day, with the exception of semi-Vegetarians, who had an intake of 1,707 kcal/day. Mean body mass index was highest in nonVegetarians (mean=28.7 [standard deviation=6.4]) and lowest in strict Vegetarians (mean=24.0 [standard deviation=4.8]). Conclusions Nutrient profiles varied markedly among dietary patterns that were defined by meat and dairy intakes. These differences are of interest in the etiology of obesity and chronic diseases.
Roman Pawlak - One of the best experts on this subject based on the ideXlab platform.
-
is vitamin b12 deficiency a risk factor for cardiovascular disease in Vegetarians
American Journal of Preventive Medicine, 2015Co-Authors: Roman PawlakAbstract:The goal of this paper is to describe the role of vitamin B 12 deficiency in cardiovascular disease development among Vegetarians. Vegetarians have a high prevalence of vitamin B 12 deficiency. Deficiency of this vitamin is associated with a variety of atherogenic processes that are mainly, but not exclusively, due to vitamin B 12 deficiency–induced hyperhomocysteinemia. Each 5-μmol/L increase above 10 μmol/L of serum homocysteine is associated with a 20% increased risk of circulatory health problems. Mean homocysteine concentration >10 μmol/L among Vegetarians was reported in 32 of 34 reports. Macrocytosis associated with vitamin B 12 deficiency is also associated with fatal and non-fatal coronary disease, myocardial infarction, stroke, and other circulatory health problems. Compared with non-Vegetarians, Vegetarians have an improved profile of the traditional cardiovascular disease risk factors, including serum lipids, blood pressure, serum glucose concentration, and weight status. However, not all studies that assessed cardiovascular disease incidence among Vegetarians reported a protective effect. Among studies that did show a lower prevalence of circulatory health problems, the effect was not as pronounced as expected, which may be a result of poor vitamin B 12 status due to a Vegetarian diet. Vitamin B 12 deficiency may negate the cardiovascular disease prevention benefits of Vegetarian diets. In order to further reduce the risk of cardiovascular disease, Vegetarians should be advised to use vitamin B 12 supplements.
-
how prevalent is vitamin b12 deficiency among Vegetarians
Nutrition Reviews, 2013Co-Authors: Roman Pawlak, Scott Parrott, Sudha Raj, Diana Cullumdugan, Debbie LucusAbstract:Vegetarians are at risk for vitamin B12 (B12) deficiency due to suboptimal intake. The goal of the present literature review was to assess the rate of B12 depletion and deficiency among Vegetarians and vegans. Using a PubMed search to identify relevant publications, 18 articles were found that reported B12 deficiency rates from studies that identified deficiency by measuring methylmalonic acid, holo-transcobalamin II, or both. The deficiency rates reported for specific populations were as follows: 62% among pregnant women, between 25% and almost 86% among children, 21–41% among adolescents, and 11–90% among the elderly. Higher rates of deficiency were reported among vegans compared with Vegetarians and among individuals who had adhered to a Vegetarian diet since birth compared with those who had adopted such a diet later in life. The main finding of this review is that Vegetarians develop B12 depletion or deficiency regardless of demographic characteristics, place of residency, age, or type of Vegetarian diet. Vegetarians should thus take preventive measures to ensure adequate intake of this vitamin, including regular consumption of supplements containing B12.
Shah Ebrahim - One of the best experts on this subject based on the ideXlab platform.
-
the association between a Vegetarian diet and cardiovascular disease cvd risk factors in india the indian migration study
PLOS ONE, 2014Co-Authors: Krithiga Shridhar, Preet K Dhillon, Liza Bowen, Sanjay Kinra, A V Bharathi, Dorairaj Prabhakaran, K S Reddy, Shah EbrahimAbstract:Background Studies in the West have shown lower cardiovascular disease (CVD) risk among people taking a Vegetarian diet, but these findings may be confounded and only a minority selects these diets. We evaluated the association between Vegetarian diets (chosen by 35%) and CVD risk factors across four regions of India. Methods Study participants included urban migrants, their rural siblings and urban residents, of the Indian Migration Study from Lucknow, Nagpur, Hyderabad and Bangalore (n = 6555, mean age-40.9 yrs). Information on diet (validated interviewer-administered semi-quantitative food frequency questionnaire), tobacco, alcohol, physical history, medical history, as well as blood pressure, fasting blood and anthropometric measurements were collected. Vegetarians ate no eggs, fish, poultry or meat. Using robust standard error multivariate linear regression models, we investigated the association of Vegetarian diets with blood cholesterol, low density lipoprotein (LDL), high density lipoprotein (HDL), triglycerides, fasting blood glucose (FBG), systolic (SBP) and diastolic blood pressure (DBP). Results Vegetarians (32.8% of the study population) did not differ from non-Vegetarians with respect to age, use of smokeless tobacco, body mass index, and prevalence of diabetes or hypertension. Vegetarians had a higher standard of living and were less likely to smoke, drink alcohol (p<0.0001) and were less physically active (p = 0.04). In multivariate analysis, Vegetarians had lower levels of total cholesterol (β = −0.1 mmol/L (95% CI: −0.03 to −0.2), p = 0.006), triglycerides (β = −0.05 mmol/L (95% CI: −0.007 to −0.01), p = 0.02), LDL (β = −0.06 mmol/L (95% CI: −0.005 to −0.1), p = 0.03) and lower DBP (β = −0.7 mmHg (95% CI: −1.2 to −0.07), p = 0.02). Vegetarians also had decreases in SBP (β = −0.9 mmHg (95% CI: −1.9 to 0.08), p = 0.07) and FBG level (β = −0.07 mmol/L (95% CI: −0.2 to 0.01), p = 0.09) when compared to non-Vegetarians. Conclusion We found beneficial association of Vegetarian diet with cardiovascular risk factors compared to non-Vegetarian diet.
-
nutritional profile of indian Vegetarian diets the indian migration study ims
Nutrition Journal, 2014Co-Authors: Krithiga Shridhar, Preet K Dhillon, Liza Bowen, Sanjay Kinra, A V Bharathi, Dorairaj Prabhakaran, K S Reddy, Shah EbrahimAbstract:The cardiovascular and other health benefits and potential harms of protein and micronutrient deficiency of Vegetarian diets continue to be debated. Study participants included urban migrants, their rural siblings and urban residents (n = 6555, mean age - 40.9 yrs) of the Indian Migration Study from Lucknow, Nagpur, Hyderabad and Bangalore. Information on diet (validated interviewer-administered semi-quantitative food frequency questionnaire), tobacco, alcohol, physical activity, medical histories, as well as blood pressure, fasting blood and anthropometric measurements were collected. Nutrient databases were used to calculate nutrient content of regional recipes. Vegetarians ate no eggs, fish, poultry and meat. Using multivariate linear regression with robust standard error model, we compared the macro- and micro-nutrient profile of Vegetarian and non-Vegetarian diets. Vegetarians, (32.8% of the population), consumed greater amounts of legumes, vegetables, roots and tubers, dairy and sugar, while non-Vegetarians had a greater intake of cereals, fruits, spices, salt (p < 0.01), fats and oils. Vegetarians had a higher socioeconomic status, and were less likely to smoke, drink alcohol (p < 0.0001) and engage in less physical activity (p = 0.04). On multivariate analysis, Vegetarians consumed more carbohydrates (β = 7.0 g/day (95% CI: 9.9 to 4.0), p < 0.0001), vitamin C (β = 8.7 mg/day (95% CI: 4.3 to13.0), p < 0.0001) and folate (β = 8.0 mcg/day (95% CI: 3.3 to 12.7), p = 0.001) and lower levels of fat (β = −1.6 g/day (95% CI: −0.62 to −2.7), p = 0.002), protein (β = −6.4 g/day (95% CI: −5.8 to −7.0), p < 0.0001), vitamin B12 (β = −1.4 mcg/day (95% CI: −1.2 to −1.5), p < 0.0001) and zinc (β = −0.6 mg/day (95% CI: −0.4 to −0.7), p < 0.0001). Overall, Indian Vegetarian diets were found to be adequate to sustain nutritional demands according to recommended dietary allowances with less fat. Lower vitamin B12 bio-availability remains a concern and requires exploration of acceptable dietary sources for Vegetarians.
Timothy J. Key - One of the best experts on this subject based on the ideXlab platform.
-
Vegetarian diet as a risk factor for symptomatic gallstone disease
European Journal of Clinical Nutrition, 2017Co-Authors: T J Mcconnell, Paul N. Appleby, Timothy J. KeyAbstract:Previous small studies have shown either no difference or a lower risk of symptomatic gallstone disease in Vegetarians than in non-Vegetarians. This study examined the incidence of symptomatic gallstone disease in a cohort of British Vegetarians and non-Vegetarians, and investigated the associations between nutrient intake and risk of symptomatic gallstone disease. The data were analysed from 49 652 adults enroled in the European Prospective Investigation into Cancer and Nutrition (EPIC)-Oxford study, one-third of whom were Vegetarian. The linked databases of hospital records were used to identify incident cases. Risk by diet group was estimated using Cox proportional hazards models. Further analysis quantified risk by intakes of selected macronutrients. There were 1182 cases of symptomatic gallstone disease during 687 822 person-years of follow-up (mean=13.85 years). There was a large significant association between increasing body mass index (BMI) and risk of developing symptomatic gallstone disease (overall trend P<0.001). After adjustment for BMI and other risk factors, Vegetarians had a moderately increased risk compared with non-Vegetarians (HR: 1.22; 95% CI: 1.06–1.41; P=0.006). Although starch consumption was positively associated with gallstones risk (P=0.002 for trend), it did not explain the increased risk in Vegetarians. There is a highly significant association of increased BMI with risk of symptomatic gallstone disease. After adjusting for BMI, there is a small but statistically significant positive association between Vegetarian diet and symptomatic gallstone disease.
-
Health effects of Vegetarian and vegan diets
The Proceedings of the Nutrition Society, 2006Co-Authors: Timothy J. Key, Paul N. Appleby, Magdalena S RosellAbstract:Vegetarian diets do not contain meat, poultry or fish; vegan diets further exclude dairy products and eggs. Vegetarian and vegan diets can vary widely, but the empirical evidence largely relates to the nutritional content and health effects of the average diet of well-educated Vegetarians living in Western countries, together with some information on Vegetarians in nonWestern countries. In general, Vegetarian diets provide relatively large amounts of cereals, pulses, nuts, fruits and vegetables. In terms of nutrients, Vegetarian diets are usually rich in carbohydrates, n-6 fatty acids, dietary fibre, carotenoids, folic acid, vitamin C, vitamin E and Mg, and relatively low in protein, saturated fat, long-chain n-3 fatty acids, retinol, vitamin B12 and Zn; vegans may have particularly low intakes of vitamin B12 and low intakes of Ca. Crosssectional studies of Vegetarians and vegans have shown that on average they have a relatively low BMI and a low plasma cholesterol concentration; recent studies have also shown higher plasma homocysteine concentrations than in non-Vegetarians. Cohort studies of Vegetarians have shown a moderate reduction in mortality from IHD but little difference in other major causes of death or all-cause mortality in comparison with health-conscious non-Vegetarians from the same population. Studies of cancer have not shown clear differences in cancer rates between Vegetarians and non-Vegetarians. More data are needed, particularly on the health of vegans and on the possible impacts on health of low intakes of long-chain n-3 fatty acids and vitamin B12. Overall, the data suggest that the health of Western Vegetarians is good and similar to that of comparable non-Vegetarians.
-
long chain n 3 polyunsaturated fatty acids in plasma in british meat eating Vegetarian and vegan men
The American Journal of Clinical Nutrition, 2005Co-Authors: Magdalena S Rosell, Paul N. Appleby, Zoue Lloydwright, Thomas A B Sanders, Naomi E Allen, Timothy J. KeyAbstract:BACKGROUND: Plasma concentrations of long-chain n-3 polyunsaturated fatty acids are lower in Vegetarians and in vegans than in omnivores. No data are available on whether these concentrations differ between long- and short-term Vegetarians and vegans. OBJECTIVES: We compared plasma fatty acid composition in meat-eaters, Vegetarians, and vegans and examined whether the proportions of eicosapentaenoic acid (20:5n-3; EPA), docosapentaenoic acid (22:5n-3; DPA), and docosahexaenoic acid (22:6n-3; DHA) were related to the subjects' duration of adherence to their diets or to the proportions of plasma linoleic acid (18:2n-6; LA) and [alpha]-linolenic acid (18:3n-3; ALA). DESIGN: The present cross-sectional study included 196 meat-eating, 231 Vegetarian, and 232 vegan men in the United Kingdom. Information on anthropometry, diet, and smoking habits was obtained through a questionnaire. Total fatty acid composition in plasma was measured. RESULTS: The proportions of plasma EPA and DHA were lower in the Vegetarians and in the vegans than in the meat-eaters, whereas only small differences were seen for DPA. Plasma EPA, DPA, and DHA proportions were not significantly associated with the duration of time since the subjects became Vegetarian or vegan, which ranged from 20 y. In the Vegetarians and the vegans, plasma DHA was inversely correlated with plasma LA. CONCLUSIONS: The proportions of plasma long-chain n-3 fatty acids were not significantly affected by the duration of adherence to a Vegetarian or vegan diet. This finding suggests that when animal foods are wholly excluded from the diet, the endogenous production of EPA and DHA results in low but stable plasma concentrations of these fatty acids.
