1.
Low Intakes of Iodine and Selenium Amongst Vegan and Vegetarian Women Highlight a Potential Nutritional Vulnerability.
Fallon, N, Dillon, SA
Frontiers in nutrition. 2020;7:72
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Plant-based food sales have grown in recent years, driven by consumers who are cutting down or cutting out meat and animal products. Avoiding animal products can mean differing nutrient intakes to those that eat meat and the consequences of not meeting nutritional requirements in women of child- bearing age can affect future generations. This cross-sectional study of 62 females aimed to determine the nutrient intakes of omnivorous, vegan, and vegetarian diets. The results showed substantial variability in the intakes of nutrients between the diets. Omnivorous and vegetarian diets were lacking in fibre, with the vegan group being the only group to reach adequate intakes. Omnivorous diets exceeded government recommended intakes of sugar. Fat intake was higher in the omnivorous and vegetarian diets compared to the vegan diet, but none of the groups exceeded recommended daily intakes. Several vitamins and minerals differed between the groups with vegans not reaching daily recommended intakes of iodine, vitamin B12, and calcium and both vegetarians and vegans failing to reach recommended intakes of selenium. Omnivores and vegetarians failed to reach recommended intakes of vitamin K. It was concluded that nutrient intakes vary with diet type and that vegans may be vulnerable to inadequate intakes of key vitamins and minerals. However vegan diets are lower in protein and fat, and high in fibre. Despite differences, it appears that all three diets are considered healthy by government standards. This study could be used by healthcare professionals to understand areas of concern in vegan diets and that some vegans may need additional advice to meet nutritional requirements, especially when considering vitamins and minerals.
Abstract
Vegan and vegetarian diets are becoming increasingly popular in the UK. Due to the avoidance of animal products there can be significant differences in nutrient intakes between meat-eaters and vegetarians, and especially vegans. Importantly, research has identified that both vegans and vegetarians may be vulnerable to low intakes of some micronutrients. The aim of this study was to investigate micronutrient intake in omnivorous, vegetarian and vegan women. In total, 62 women (26 omnivores, 16 vegetarians, 20 vegans, mean age 31.6 ± 12.4 y, mean BMI 24.1 ± 1.6 kg/m 2 ) completed 4-day diet diaries. Diet intake data was analyzed using Nutritics and nutrient intake levels were compared with national dietary recommendations (RNIs). Statistical analysis was performed using SPSS, with differences between the groups identified using ANOVA with post-hoc Bonferroni correction. All groups recorded intakes of vitamin D, iron, iodine and selenium below RNI. The vegan group had significantly lower intakes of vitamin D, vitamin B12, calcium, selenium and iodine than vegetarians and omnivores (p < 0.05), with particularly low intakes of selenium (24.7 ± 11.9 μg) and iodine (24.4 ± 12.7 μg). These results suggest that adult women in the UK are at risk of low intakes of several vitamins and minerals, with the exclusion of animal products conferring an additional vulnerability, particularly with respect to selenium and iodine, both of which play important roles in thyroid hormone production. This study highlights iodine and selenium intakes to be a concern amongst women who follow vegan diets, and the necessity of further research to identify if low intake translates to biochemical markers and functional status.
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Nutrition Interventions in Rheumatoid Arthritis: The Potential Use of Plant-Based Diets. A Review.
Alwarith, J, Kahleova, H, Rembert, E, Yonas, W, Dort, S, Calcagno, M, Burgess, N, Crosby, L, Barnard, ND
Frontiers in nutrition. 2019;6:141
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Rheumatoid arthritis (RA) is a chronic autoimmune disease characterised by joint pain and inflammation with both genetic and modifiable risk factors. Research suggests a plant-based diet may play a role in management and remission. The aim of this review was to summarize the associations between plant-based diet patterns and RA symptoms. Current studies indicate an association between improvements in RA symptoms with weight loss and with plant-based diets. Based on these findings, the authors conclude excess weight and diets that include animal products may exacerbate symptoms associated with RA, whereas plant-based diets may help reduce pain and inflammation in these patients. The authors suggest further research is needed to test the effectiveness of plant-based diets on patients with RA.
Abstract
Rheumatoid arthritis (RA), a chronic inflammatory autoimmune disease, affects roughly 1% of the world's population. RA pathogenesis remains unclear, but genetic factors account for 50-60% of the risk while the remainder might be linked to modifiable factors, such as infectious diseases, tobacco smoking, gut bacteria, and nutrition. Dietary triggers may play an inciting role in the autoimmune process, and a compromised intestinal barrier may allow food components or microorganisms to enter the blood stream, triggering inflammation. In addition, excessive body weight may affect pharmacotherapy response and the likelihood of disease remission, as well as the risk of disease mortality. Evidence suggests that changes in diet might play an important role in RA management and remission. Several studies have shown improvements in RA symptoms with diets excluding animal products. Studies have also shown that dietary fiber found in these plant-based foods can improve gut bacteria composition and increase bacterial diversity in RA patients, thus reducing their inflammation and joint pain. Although some of the trigger foods in RA patients are individualized, a vegan diet helps improve symptoms by eliminating many of these foods. This review examines the potential role of a plant-based diet in mediating RA symptoms. Further research is needed to test the effectiveness of plant-based diets on joint pain, inflammation, and quality of life in patients with RA.
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Vegan Nutrition for Mothers and Children: Practical Tools for Healthcare Providers.
Baroni, L, Goggi, S, Battaglino, R, Berveglieri, M, Fasan, I, Filippin, D, Griffith, P, Rizzo, G, Tomasini, C, Tosatti, MA, et al
Nutrients. 2018;11(1)
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Vegan diets have grown in popularity and so healthcare practitioners need to be adequately educated to be able to give advice, as if they are properly planned, they can give adequate nutrition throughout all stages of life. This review study aimed to summarise the findings of the Scientific Society for Vegetarian Nutrition (SSNV) on vegan diets throughout pregnancy, breastfeeding, infancy, and childhood to provide recommendations for healthcare professionals. The paper starts by defining a well-planned vegan diet as high in a variety of whole or minimally processed plant foods, which meets the required amount of energy. In addition, minimising vegetable fats and avoiding trans fats to not displace other nutrient-dense foods is a requirement of a vegan diet with sufficient nutrition. Adequate amounts of calcium are also needed to be a complete vegan diet and vitamin B12, and vitamin D should be obtained from alternative sources, which are lacking in plant-based diets. The paper then goes on to recommend sources and requirements of protein, fibre, omega-3 fatty acids, iron, zinc, iodine, calcium, vitamin D, and vitamin B12 in vegans during pregnancy, lactation, infancy, and childhood. Many positives of a vegan diet were outlined such as increased fibre benefitting gut bacteria and high iron intakes. It was concluded that adequately planned vegan diets can provide sufficient nutrition at all stages of pregnancy and early life and instances of malnutrition in vegans is usually due to an inappropriate diet. Healthcare professionals could use this paper to understand what defines a complete vegan diet and sources of critical nutrients to ensure that vegan clients and patients are receiving adequate nutrient amounts.
Abstract
As the number of subjects choosing vegan diets increases, healthcare providers must be prepared to give the best advice to vegan patients during all stages of life. A completely plant-based diet is suitable during pregnancy, lactation, infancy, and childhood, provided that it is well-planned. Balanced vegan diets meet energy requirements on a wide variety of plant foods and pay attention to some nutrients that may be critical, such as protein, fiber, omega-3 fatty acids, iron, zinc, iodine, calcium, vitamin D, and vitamin B12. This paper contains recommendations made by a panel of experts from the Scientific Society for Vegetarian Nutrition (SSNV) after examining the available literature concerning vegan diets during pregnancy, breastfeeding, infancy, and childhood. All healthcare professionals should follow an approach based on the available evidence in regard to the issue of vegan diets, as failing to do so may compromise the nutritional status of vegan patients in these delicate periods of life.
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A plant-based diet for the prevention and treatment of type 2 diabetes.
McMacken, M, Shah, S
Journal of geriatric cardiology : JGC. 2017;14(5):342-354
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Type 2 diabetes is rising worldwide and increasing evidence indicates that dietary and lifestyle choices are key drivers of insulin resistance. Research on plant-based diets (PBDs) shows lower rates of type 2 diabetes, obesity, hypertension, hyperlipidaemia, cardiovascular disease and cancer. The aim of this review is to analyze the evidence supporting the use of PBDs for the prevention and treatment of type 2 diabetes and explore potential mechanisms of action. The existing literature points to the fact that PBDs simultaneously reduce the risk factors for cardiovascular disease including obesity, hypertension, hyperlipidaemia and inflammation. The proposed mechanism by which PBDs reduce insulin resistance is through the high fiber, antioxidant and magnesium content, all of which have been shown to promote insulin sensitivity. Based on this analysis, the authors conclude the PBD is highly beneficial for preventing and treating type 2 diabetes. Additionally, the authors agree with the mounting evidence for utilising a PBD to reduce the burden of diabetes and improve health overall.
Abstract
The prevalence of type 2 diabetes is rising worldwide, especially in older adults. Diet and lifestyle, particularly plant-based diets, are effective tools for type 2 diabetes prevention and management. Plant-based diets are eating patterns that emphasize legumes, whole grains, vegetables, fruits, nuts, and seeds and discourage most or all animal products. Cohort studies strongly support the role of plant-based diets, and food and nutrient components of plant-based diets, in reducing the risk of type 2 diabetes. Evidence from observational and interventional studies demonstrates the benefits of plant-based diets in treating type 2 diabetes and reducing key diabetes-related macrovascular and microvascular complications. Optimal macronutrient ratios for preventing and treating type 2 diabetes are controversial; the focus should instead be on eating patterns and actual foods. However, the evidence does suggest that the type and source of carbohydrate (unrefined versus refined), fats (monounsaturated and polyunsaturated versus saturated and trans), and protein (plant versus animal) play a major role in the prevention and management of type 2 diabetes. Multiple potential mechanisms underlie the benefits of a plant-based diet in ameliorating insulin resistance, including promotion of a healthy body weight, increases in fiber and phytonutrients, food-microbiome interactions, and decreases in saturated fat, advanced glycation endproducts, nitrosamines, and heme iron.