Document Type

Article

Publication Date

1-5-2009

Abstract

Recently, vegetarian diets have experienced an increase in popularity. Avegetarian diet is associated with many health benefits because of its higher content of fiber, folic acid, vitamins C and E, potassium, magnesium, and many phytochemicals and a fat content that is more unsaturated. Compared with other vegetarian diets, vegan diets tend to contain less saturated fat and cholesterol and more dietary fiber. Vegans tend to be thinner, have lower serum cholesterol, and lower blood pressure, reducing their risk of heart disease. However, eliminating all animal products from the diet increases the risk of certain nutritional deficiencies. Micronutrients of special concern for the vegan include vitamins B-12 and D, calcium, and long-chain n-3 (omega-3) fatty acids. Unless vegans regularly consume foods that are fortified with these nutrients, appropriate supplements should be consumed. In some cases, iron and zinc status of vegans may also be of concern because of the limited bioavailability of these minerals. © 2009 American Society for Nutrition.

Journal Title

American Journal of Clinical Nutrition

Volume

89

Issue

5

DOI

https://doi.org/10.3945/ajcn.2009.26736N

First Department

Population Health, Nutrition & Wellness

Acknowledgements

Retrieved February 15, 2021 from https://academic.oup.com/ajcn/article/89/5/1627S/4596952

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