Escolar Documentos
Profissional Documentos
Cultura Documentos
1266 Journal of the AMERICAN DIETETIC ASSOCIATION © 2009 by the American Dietetic Association
and vegetarian diets: Diets devoid of erations, concern for the environ- ketplace with new levels of fortifica-
all flesh foods, but also include egg ment, and animal welfare factors. tion. These products and dietary sup-
(ovo) and/or dairy (lacto) products. Vegetarians also cite economic rea- plements, which are widely available in
However, these very broad cat- sons, ethical considerations, world supermarkets and natural foods stores,
egories mask important variations hunger issues, and religious beliefs as can add substantially to vegetarians’
within vegetarian diets and dietary their reasons for following their cho- intakes of key nutrients such as cal-
practices. These variations within sen eating pattern. cium, iron, zinc, vitamin B-12, vitamin
vegetarian diets make absolute cat- D, riboflavin, and long-chain n-3 fatty
egorization of vegetarian dietary acids. With so many fortified products
practices difficult and may be one of Consumer Trends available today, the nutritional status
the sources of unclear relationships In 2006, based on a nationwide poll, of the typical vegetarian today would
between vegetarian diets and other approximately 2.3% of the US adult be expected to be greatly improved
factors. Grade IIⴝFair. population (4.9 million people) consis- from that of a vegetarian 1 to 2 decades
In this article, the term vegetarian tently followed a vegetarian diet, ago. This improvement would be
will be used to refer to people choosing stating that they never ate meat, fish, enhanced by the greater awareness
a lacto-ovo-, lacto-, or vegan vegetarian or poultry (2). About 1.4% of the US among the vegetarian population of
diet unless otherwise specified. adult population was vegan (2). In what constitutes a balanced vegetarian
Whereas lacto-ovo-, lacto-, and 2005, according to a nationwide poll, diet. Consequently older research data
vegan-vegetarian diets are those 3% of 8- to 18-year-old children and may not represent the nutritional sta-
most commonly studied, practitioners adolescents were vegetarian; close to tus of present-day vegetarians.
may encounter other types of vegetar- 1% were vegan (3).
ian or near-vegetarian diets. For ex- Many consumers report an interest
ample, people choosing macrobiotic in vegetarian diets (4) and 22% report Health Implications of Vegetarian Diets
diets typically describe their diet as regular consumption of meatless sub- Vegetarian diets are often associated
vegetarian. The macrobiotic diet is stitutes for meat products (5). Addi- with a number of health advantages,
based largely on grains, legumes, and tional evidence for the increasing in- including lower blood cholesterol levels,
vegetables. Fruits, nuts, and seeds terest in vegetarian diets includes the lower risk of heart disease, lower blood
are used to a lesser extent. Some peo- emergence of college courses on vege- pressure levels, and lower risk of hy-
ple following a macrobiotic diet are tarian nutrition and on animal rights; pertension and type 2 diabetes. Vege-
not truly vegetarian because they eat the proliferation of Web sites, period- tarians tend to have a lower body mass
limited amounts of fish. The tradi- icals, and cookbooks with a vegetar- index (BMI) and lower overall cancer
tional Asian-Indian diet is predomi- ian theme; and the public’s attitude rates. Vegetarian diets tend to be lower
nantly plant based and is frequently toward ordering a vegetarian meal in saturated fat and cholesterol, and
lacto-vegetarian although changes of- when eating away from home. have higher levels of dietary fiber, mag-
ten occur with acculturation, includ- Restaurants have responded to this nesium and potassium, vitamins C and
ing greater consumption of cheese interest in vegetarian diets. A survey E, folate, carotenoids, flavonoids, and
and a movement away from a vege- of chefs found that vegetarian dishes other phytochemicals. These nutri-
tarian diet. A raw foods diet may be a were considered “hot” or “a perennial tional differences may explain some of
vegan diet, consisting mainly or ex- favorite” by 71%; vegan dishes by 63% the health advantages of those follow-
clusively of uncooked and unproc- (6). Fast-food restaurants are begin- ing a varied, balanced vegetarian diet.
essed foods. Foods used include fruits, ning to offer salads, veggie burgers, However, vegans and some other vege-
vegetables, nuts, seeds, and sprouted and other meatless options. Most uni- tarians may have lower intakes of vita-
grains and beans; in rare instances versity foodservices offer vegetarian min B-12, calcium, vitamin D, zinc, and
unpasteurized dairy products and options. long-chain n-3 fatty acids.
even raw meat and fish may be used. Recently, outbreaks of food-borne ill-
Fruitarian diets are vegan diets ness associated with the consumption
based on fruits, nuts, and seeds. Veg- New Product Availability of domestically grown and imported
etables that are classified botanically The US market for processed vegetar- fresh fruits, sprouts, and vegetables
as fruits like avocado and tomatoes ian foods (foods like meat analogs, that have been contaminated by Sal-
are commonly included in fruitarian nondairy milks, and vegetarian en- monella, Escherichia coli, and other
diets; other vegetables, grains, beans, trees that directly replace meat or micro-organisms have been seen.
and animal products are excluded. other animal products) was estimated Health advocacy groups are calling for
Some people will describe them- to be $1.17 billion in 2006 (7). This stricter inspection and reporting proce-
selves as vegetarian but will eat fish, market is forecast to grow to $1.6 bil- dures and better food-handling prac-
chicken, or even meat. These self-de- lion by 2011 (7). tices.
scribed vegetarians may be identified The availability of new products, in-
in research studies as semivegetarians. cluding fortified foods and convenience
Individual assessment is required to foods, would be expected to have an NUTRITION CONSIDERATIONS FOR
accurately evaluate the nutritional impact on the nutrient intake of vege- VEGETARIANS
quality of the diet of a vegetarian or a tarians who choose to eat these foods. Protein
self-described vegetarian. Fortified foods such as soy milks, meat Plant protein can meet protein re-
Common reasons for choosing a analogs, juices, and breakfast cereals quirements when a variety of plant
vegetarian diet include health consid- are continually being added to the mar- foods is consumed and energy needs
ported to be leaner and to have lower Macronutrient and Energy Intake. Four Vegetarians did not meet dietary
serum cholesterol levels (50,56). primary research studies were identi- standard (in at least one country) for:
fied that examined maternal macro- ● vitamin B-12 (in the United King-
nutrient intake during lacto-ovo- or dom);
Pregnant and Lactating Women lacto- vegetarian pregnancy (58-61). ● iron (in the United States, for both
The nutrient and energy needs of None focused on pregnant vegans. vegetarians and omnivores);
pregnant and lactating vegetarian EAL Conclusion Statement: Limited re- ● folate (in Germany, though lower
women do not differ from those of search on non-US populations indi- rate of deficiency than among omni-
nonvegetarian women with the excep- cates that the macronutrient intake vores); and
tion of higher iron recommendations of pregnant vegetarians is similar to ● zinc (in the United Kingdom).
for vegetarians. Vegetarian diets can that of nonvegetarians with the fol-
be planned to meet the nutrient needs lowing exceptions (as percentages of EAL Conclusion Statement: Grade IIIⴝ
of pregnant and lactating women. Ev- energy intake): Limited.
idence-based analysis of the research
literature was used to evaluate exist- Micronutrient Bioavailability. Six studies
● pregnant vegetarians receive statis-
ing research on vegetarian pregnancy (five non-US, one with combined US
(57). Seven questions for evidence- tically lower levels of protein than
and non-US samples; all but one of pos-
analysis were identified: pregnant nonvegetarians; and
itive quality) were identified that ex-
● pregnant vegetarians receive statis-
amined the bioavailability of different
tically higher levels of carbohydrates
● How do macronutrient and energy micronutrients in vegetarian vs non-
than pregnant nonvegetarians.
intake in pregnant vegetarians dif- vegetarian pregnant women (58,63,64,
fer from intakes in pregnant omni- 66,67,69). Of the micronutrients exam-
vores? It is important to note, however, ined in the research, only serum B-12
● Are birth outcomes different for that none of the studies report a clin- levels were significantly lower in non-
mothers who maintain a vegetarian ically significant difference in macro- vegan-vegetarians than nonvegetar-
vs an omnivorous diet during preg- nutrient intake. In other words, none ians. In addition, one study reported
nancy? of the studies report a protein defi- that lower B-12 levels are more likely
● How do macronutrient and energy ciency in pregnant vegetarians. to be associated with high serum total
intake in pregnant vegans differ Grade IIIⴝLimited. homocysteine in lacto-ovo-vegetarians
from intakes in pregnant omnivores? EAL Conclusion Statement: No research than low meat eaters or omnivores.
● Are birth outcomes different for was identified that focused on macro- Whereas zinc levels were not signifi-
mothers who maintain a vegan vs nutrient intakes among pregnant veg- cantly different between nonvegan-
an omnivorous diet during preg- ans. Grade VⴝNot Assignable. vegetarians and nonvegetarians, vege-
nancy? tarians who have a high intake of
● What are patterns of micronutrient Birth Outcomes. Four cohort studies calcium may be at risk for zinc defi-
intake among pregnant vegetarians? were identified that examined the rela- ciency (because of the interaction be-
● What is the bioavailability of differ- tionship between maternal macronu- tween phytate, calcium, and zinc).
ent micronutrients in pregnant veg- trient intake during pregnancy and Based on limited evidence, plasma fo-
etarians? birth outcomes such as birth weight late levels may actually be higher
● What are birth outcomes associated and length (59-62). None of the studies among some vegetarian groups than
with the micronutrient intake of focused on pregnant vegans. nonvegetarians.
maternal vegetarian diets? EAL Conclusion Statement: Limited re- EAL Conclusion Statement: Grade IIIⴝ
search on non-US populations indi- Limited.
The complete results of this evidence- cates that there are no significant
based analysis can be found on the EAL health differences in babies born to Micronutrients and Birth Outcome EAL Con-
Web site (www.adaevidencelibrary.com) nonvegan vegetarian mothers vs non- clusion Statement: Limited evidence
and are summarized below. vegetarians. Grade IIIⴝLimited. from seven studies (all outside the
American Dietetic Association (ADA) position adopted by the House of Delegates Leadership Team on October 18,
1987, and reaffirmed on September 12, 1992; September 6, 1996; June 22, 2000; and June 11, 2006. This position is
in effect until December 31, 2013. ADA authorizes republication of the position, in its entirety, provided full and
proper credit is given. Readers may copy and distribute this paper, providing such distribution is not used to indicate
an endorsement of product or service. Commercial distribution is not permitted without the permission of ADA.
Requests to use portions of the position must be directed to ADA headquarters at 800/877-1600, ext. 4835, or
ppapers@eatright.org.
Authors: Winston J. Craig, PhD, MPH, RD (Andrews University, Berrien Springs, MI); Ann Reed Mangels, PhD,
RD, LDN, FADA (The Vegetarian Resource Group, Baltimore, MD).
Reviewers: Pediatric Nutrition and Sports, Cardiovascular, and Wellness Nutrition dietetic practice groups
(Catherine Conway, MS, RD, YAI/National Institute for People with Disabilities, New York, NY); Sharon Denny,
MS, RD (ADA Knowledge Center, Chicago, IL); Mary H. Hager, PhD, RD, FADA (ADA Government Relations,
Washington, DC); Vegetarian Nutrition dietetic practice group (Virginia Messina, MPH, RD, Nutrition Matters, Inc.,
Port Townsend, WA); Esther Myers, PhD, RD, FADA (ADA Scientific Affairs, Chicago, IL); Tamara Schryver, PhD,
MS, RD (General Mills, Bloomington, MN); Elizabeth Tilak, MS, RD (WhiteWave Foods, Inc, Broomfield, CO);
Jennifer A. Weber, MPH, RD (ADA Government Relations, Washington, DC).
Association Positions Committee Workgroup: Dianne K. Polly, JD, RD, LDN (chair); Katrina Holt, MPH, MS, RD;
Johanna Dwyer, DSc, RD (content advisor).
The authors thank the reviewers for their many constructive comments and suggestions. The reviewers were not
asked to endorse this position or the supporting paper.