| Title | Position of the American Dietetic Association: vegetarian diets. | | Author(s) | Craig WJ, Mangels AR, American Dietetic Association | | Institution | Andrews University, Berrien Springs, MI, USA. | | Source | J Am Diet Assoc 2009 Jul; 109(7):1266-82. | | MeSH | Adolescent
Adult
Aged
Aged, 80 and over
Child
Child, Preschool
Chronic Disease
Diet, Vegetarian
Dietary Proteins
Dietetics
Fatty Acids, Omega-3
Female
Humans
Infant
Infant, Newborn
Male
Middle Aged
Minerals
Nutrition Policy
Nutritional Physiological Phenomena
Nutritional Requirements
Pregnancy
Societies
United States
Vitamins
Young Adult
| | Abstract | It is the position of the American Dietetic Association that appropriately planned vegetarian diets, including total vegetarian or vegan diets, are healthful, nutritionally adequate, and may provide health benefits in the prevention and treatment of certain diseases. Well-planned vegetarian diets are appropriate for individuals during all stages of the life cycle, including pregnancy, lactation, infancy, childhood, and adolescence, and for athletes. A vegetarian diet is defined as one that does not include meat (including fowl) or seafood, or products containing those foods. This article reviews the current data related to key nutrients for vegetarians including protein, n-3 fatty acids, iron, zinc, iodine, calcium, and vitamins D and B-12. A vegetarian diet can meet current recommendations for all of these nutrients. In some cases, supplements or fortified foods can provide useful amounts of important nutrients. An evidence- based review showed that vegetarian diets can be nutritionally adequate in pregnancy and result in positive maternal and infant health outcomes. The results of an evidence-based review showed that a vegetarian diet is associated with a lower risk of death from ischemic heart disease. Vegetarians also appear to have lower low-density lipoprotein cholesterol levels, lower blood pressure, and lower rates of hypertension and type 2 diabetes than nonvegetarians. Furthermore, vegetarians tend to have a lower body mass index and lower overall cancer rates. Features of a vegetarian diet that may reduce risk of chronic disease include lower intakes of saturated fat and cholesterol and higher intakes of fruits, vegetables, whole grains, nuts, soy products, fiber, and phytochemicals. The variability of dietary practices among vegetarians makes individual assessment of dietary adequacy essential. In addition to assessing dietary adequacy, food and nutrition professionals can also play key roles in educating vegetarians about sources of specific nutrients, food purchase and preparation, and dietary modifications to meet their needs. | | Language | eng | | Pub Type(s) | Journal Article
Practice Guideline
| | PubMed ID | 19562864 |
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