Body composition assessment of vegetarian-vegan and omnivore young women – an exploratory study (original) (raw)
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Body composition analysis for healthy Italian vegetarians
Acta Diabetologica, 2003
The elementary nutritional needs of vegetarians are totally, or in great part, supplied by vegetarian food; thus the body composition of vegetarians could differ from that of omnivorous persons. The objective of the present study was to compare healthy Italian vegetarians to healthy omnivorous individuals in terms of body composition, determined using dual X-ray absorptiometry. The study population consisted of 20 vegetarians [mean age (±SD), 34.78±15.07 years; mean BMI, 22.41±2.15 kg/m2] and 10 omnivorous persons matched for age and BMI. We found no significant differences between the two groups in terms of fat mass, lean body mass, soft tissue, bone mineral content, or bone mineral density. These findings suggest that the vegetarian diet does not induce negative alterations in body composition.
Healthier Body Composition in Vegetarian Men Compared to Omnivorous Men
Journal of Nutrition & Food Sciences, 2016
Background: Previous studies have shown associations between vegetarian (VEG) diet and a healthy lifestyle and the maintenance of adequate body composition evaluated by anthropometric parameters. Objective: To analyze whether vegetarian men have higher rates of adequate nutritional status compared to omnivorous (OMN) men, evaluated by various methods. Methods: In this observational study, from 745 individuals from São Paulo, we enrolled 44 OMN and 44 VEG apparently healthy men participants in the CARVOS Study were evaluated by two 24-h dietary recalls, body mass index (BMI), circumference measurements, waist-hip ratio (WHR), skinfolds, and by BIA. Results: OMN men had the highest percentage of overweight/obesity based on BMI (70.4%, P=0.001), WHR (15.9%, P=0.026), waist circumference (50%, P=0.001), arm circumference (20.5%, P=0.001), tricipital skinfold (77.3%, P=0.008), % body fat by total of skinfolds (77.3%, P=0.001), and % body fat by BIA (47.7%, P=0.001). Multiple logistic regression showed that being OMN compared to being VEG significantly increased the risk of overweight/obesity (OR 12.12, CI 3.7 to 39.4); inadequate waist circumference (OR 8.39, CI 2.4 to 28.9); inadequate WHR (OR 9.85, CI 1.1 to 86.7); obesity by total of skinfolds (OR 6.2, CI 1.9 to 20.3), high % body fat by total of skinfolds (OR 8.93, CI 2.5 to 32.0) and by BIA (OR 5.7, IC 1.7-19.0). Conclusion: Vegetarian men have higher rates of adequate nutrition and a lower prevalence of overweight according to BMI, excess abdominal fat, and excess body fat estimated by circumferences, skinfold measurement, and by BIA.
Nutrients
Background: This study assessed the possible dependencies between nutritional habits and body composition among subjects with different dietary habits. Materials: A total of 196 healthy (aged 18–50 yrs) participants were enrolled in the study and divided into 4 groups according to their diet: vegans-VEGAN (n = 53), lacto/ovo-vegetarians—VEGE (n = 52), pescatarians-PESCA (n = 28), and omnivores-OMN (n = 43). Methods: The Food Frequency Questionnaire (FFQ) was used, and body composition was assessed on the In-Body120 analyzer. Results: Our result revealed in OMN + PESCA groups a higher average consumption frequency of sweets (p = 0.024), cheese/plant cheese (p < 0.001), eggs and egg dishes/egg substitutes (p < 0.001), butter, margarine/plant margarine (p < 0.001), cream /plant cream (p = 0.018), wine and cocktails (p = 0.028), vodka (p = 0.039) and lower of natural cottage cheese/tofu/tempeh (p < 0.001), vegetable oils (p = 0.036), legumes (p < 0.001) and nuts and seeds...
Nutritional Adequacy of Vegetarian and Omnivore Dietary Intakes
Journal of Nutrition and Health Sciences, 2014
Vegetarian diets take numerous forms with the exclusion of animal products being a shared factor. The most common variation is a lacto-ovo vegetarian diet, which excludes meat, fish and poultry but includes dairy and eggs . A vegan diet excludes all animal products so that meat, poultry, fish, dairy, eggs, gelatin, honey, animal derived additives and colours obtained from animal skeletons are not consumed . A fruitarian diet is a modified, more controlled version of the vegan diet that is primarily associated with the consumption of raw or dried fruits thus making this the least common of all vegetarian diets consumed and the one most likely to be lacking in essential nutrients . Interestingly, some individuals consider themselves to be vegetarian despite consuming meat products and a recent survey even reports a daily meat intake of approximately 80 grams by some selfidentified vegetarians . Consequently, research concerning vegetarianism can be limited by the definition of a vegetarian diet and the motivating factors for being vegetarian [4].
Ergonomics, 2005
To cite this Article Alewaeters, K. , Clarys, P. , Hebbelinck, M. , Deriemaeker, P. and Clarys, J. P. 'Cross-sectional analysis of BMI and some lifestyle variables in Flemish vegetarians compared with non-vegetarians', Ergonomics, 48: 11,
Nutrients, 2017
Background: There is a growing trend for vegetarian and vegan diets in many Western countries. Epidemiological evidence suggesting that such diets may help in maintaining good health is rising. However, dietary and sociodemographic characteristics of vegetarians and vegans are not well known. The aim of this cross-sectional study was to describe sociodemographic and nutritional characteristics of self-reported, adult vegetarians and vegans, compared to meat-eaters, from the French NutriNet-Santé study. Methods: Participants were asked if they were following a specific diet. They were then classified into three self-reported diet groups: 90,664 meat-eaters, 2370 vegetarians, and 789 vegans. Dietary data were collected using three repeated 24-h dietary records. Multivariable polytomic logistic regression models were perfomed to assess the association between the sociodemographic characteristics and type of diet. The prevalence of nutrient intake inadequacy was estimated, by sex and age for micronutrients, as well as by type of self-reported diet. Results: Compared with meat-eaters, vegetarians were more likely to have a higher educational level, whereas vegans had a lower education level. Compared with meat-eaters, vegetarians were more likely to be women, younger individuals, and to be self-employed or never employed rather than managerial staff. Vegetarians and vegans substituted animal protein-dense products with a higher consumption of plant protein-dense products (e.g., soy-based products or legumes). Vegetarians had the most balanced diets in terms of macronutrients, but also had a better adherence to French dietary guidelines. Vegetarians exhibited a lower estimated prevalence of inadequacies for micronutrients such as antioxidant vitamins (e.g., for vitamin E, 28.9% for vegetarian women <55 years of age vs. 41.6% in meat-eaters) while vegans exhibited a higher estimated prevalence of inadequacies for some nutrients, in particular vitamin B12 (69.9% in men and 83.4% in women <55 years of age), compared to meat-eaters. Conclusions: Our study highlighted that, overall, self-reported vegetarians and vegans may meet nutritional recommendations.
Nutritional Status of Flemish Vegetarians Compared with Non-Vegetarians: A Matched Samples Study
Nutrients, 2010
The present study compares the nutritional status of vegetarian (V) with non-vegetarian (NV) subjects. A three-day food record and a health questionnaire were completed by 106 V and 106 NV matched for following characteristics: sex, age, BMI, physical activity, tobacco use and alcohol consumption. Total energy intake was not significantly different (men: V: 2,346 ± 685 kcal/d; NV: 2,628 ± 632 kcal/d; p = 0.078; women: V: 1,991 ± 539 kcal/d; NV: 1,973 ± 592 kcal/d; p = 0.849). Macronutrients intake differed significantly between the V and NV subjects for protein (men: V:12.7 ± 2.3 E%; NV:15.3 ± 4.5 E%; p = 0.003; women: V: 13.2 ± 2.3 E%; NV:16.0 ± 4.0 E%; p < 0.001), fat (men: V: 29.3 ± 8.4 E%; NV: 33.8 ± 5.3 E%; p = 0.010; women: V: 29.7 ± 6.9 E%; NV: 34.7 ± 9.0 E%; p < 0.001), and carbohydrate (men: V: 55.3 ± 10.1 E%; NV: 47.4 ± 6.9 E%; p < 0.001; women: V: 55.1 ± 7.6 E%; NV: 47.2 ± 8.2 E%; p < 0.001). The intake of most minerals was significantly different between the V and the NV subjects. V had a lower sodium intake, higher calcium, zinc, and iron intake compared to the NV subjects. Our results clearly indicate that a vegetarian diet can be adequate to sustain the
Nutritional Imbalances in a Mexican Vegan Community: A Comparative Pilot Study
2019
The vegan diet excludes animal-derived product consumption and health advantages had been reported when followed. However, heterogeneous eating habits, food availability, and sociocultural characteristics among regions could lead to different physiological results. The objective of this case-control cross-sectional pilot study was to analyze body composition, daily nutrients consumption, and basic serum biomarkers as a general overview of the health status of Mexican adults with a vegan diet for ≥3 years, randomly paired with omnivores. Body composition was assessed through bioelectric impedance analysis. Eating patterns were evaluated and daily nutrients intake was calculated. A complete blood count, glycated hemoglobin, cobalamin, and creatinine serum concentrations were analyzed. We hypothesized certain nutrient deficits and specific biomarker impairments originated from cultural particularities driving food selection in Mexicans following a plant-based diet. Body composition did...
Comparative Analysis of Flexitarian, Vegetarian and Vegan Diets
Élelmiszervizsgálati Közlemények
Background: Healthy eating is one of the main factors of maintaining health. Certain diets such as flexitarian, vegetarian and vegan can be associated with a healthy lifestyle. These diets have recently become more common. Aim: This review aims to summarize the characteristics of a flexitarian, vegetarian, and vegan diet by comparing these specific nutritional trends through the processed literature. Methods: Electronic searches were performed on the Google Scholar database, Medline, PubMed, and Science Direct. The manuscript summarizes publications on flexitarian, vegetarian, and vegan diets. Furthermore, it examines the relationships between different nutritional trends as well. Result: The summarized vegan (100% plant-based diet), vegetarian (plant-rich diet), and flexitarian (plantbased with high-quality meat consumption diet) have become the focus of results through this literature. Conclusion: Flexitarian, vegetarian and vegan diets contribute to a healthy lifestyle and sustai...