Tags

Type your tag names separated by a space and hit enter

[Nutritional risk factors of a vegetarian diet in adult lacto-ovo vegetarians].
Bratisl Lek Listy. 2000; 101(1):38-43.BL

Abstract

Risk nutritional factors of alternative alimentation detected in childhood were evaluated in a group of adult lactoovovegetarians (n = 47). The levels of iron, calcium, zinc, total proteins, gluthatione, plasmatic profile of fatty acids and the lipoperoxidation product in correlation with the values of antioxidative vitamins were studied. The results are compared with mean sample upon mixed nutrition (omnivores n = 42). In both groups were the mean values of iron, calcium and zinc in physiological range, but significantly lower in vegetarians. In the alternative nutrition group was in 21 percent of probands hyposiderinemia detected (vs 5 percent in the omnivores group), in 19 percent of probands hypocalcemia (vs 9 percent) and in 6 percent hypozincemia (vs 0 percent). Full-bodied mixture of milk proteins, egg proteins and vegetable sources in lactoovovegetarians ensured sufficient protein saturation and caused significantly higher level of blood gluthatione (intake also in food). Increased value of fatty acid peroxidation index was not due to increased lipoperoxidation in lactoovovegetarians--significantly lower levels of conjugated fatty acid dienes were determined. This was ensured by sufficient protection by means of essential antioxidants--the levels of vitamins E, C, beta-carotene are in vegetarians significantly higher. These are overtreshold values representing reduced risk of free-radical diseases. Lactoovovegetarians had significantly higher content of linoleic and alpha-linoleic acids in plasma. Values of polyunsaturated fatty acids with C20 and C22 and 3-6 double bonds were similar to values in omnivores. In probands on alternative nutrition with iron deficit was significantly lower activity of delta 6 desaturase determined. (Tab. 3, Ref. 45.)

Authors+Show Affiliations

Research Institute of Nutrition, Bratislava, Slovakia.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

English Abstract
Journal Article

Language

slo

PubMed ID

10824411

Citation

Krajcovicova-Kudlackova, M, et al. "[Nutritional Risk Factors of a Vegetarian Diet in Adult Lacto-ovo Vegetarians]." Bratislavske Lekarske Listy, vol. 101, no. 1, 2000, pp. 38-43.
Krajcovicova-Kudlackova M, Simoncic R, Bederova A, et al. [Nutritional risk factors of a vegetarian diet in adult lacto-ovo vegetarians]. Bratisl Lek Listy. 2000;101(1):38-43.
Krajcovicova-Kudlackova, M., Simoncic, R., Bederova, A., Klvanova, J., Magalova, T., Grancicova, E., & Brtkova, A. (2000). [Nutritional risk factors of a vegetarian diet in adult lacto-ovo vegetarians]. Bratislavske Lekarske Listy, 101(1), 38-43.
Krajcovicova-Kudlackova M, et al. [Nutritional Risk Factors of a Vegetarian Diet in Adult Lacto-ovo Vegetarians]. Bratisl Lek Listy. 2000;101(1):38-43. PubMed PMID: 10824411.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - [Nutritional risk factors of a vegetarian diet in adult lacto-ovo vegetarians]. AU - Krajcovicova-Kudlackova,M, AU - Simoncic,R, AU - Bederova,A, AU - Klvanova,J, AU - Magalova,T, AU - Grancicova,E, AU - Brtkova,A, PY - 2000/5/29/pubmed PY - 2000/6/17/medline PY - 2000/5/29/entrez SP - 38 EP - 43 JF - Bratislavske lekarske listy JO - Bratisl Lek Listy VL - 101 IS - 1 N2 - Risk nutritional factors of alternative alimentation detected in childhood were evaluated in a group of adult lactoovovegetarians (n = 47). The levels of iron, calcium, zinc, total proteins, gluthatione, plasmatic profile of fatty acids and the lipoperoxidation product in correlation with the values of antioxidative vitamins were studied. The results are compared with mean sample upon mixed nutrition (omnivores n = 42). In both groups were the mean values of iron, calcium and zinc in physiological range, but significantly lower in vegetarians. In the alternative nutrition group was in 21 percent of probands hyposiderinemia detected (vs 5 percent in the omnivores group), in 19 percent of probands hypocalcemia (vs 9 percent) and in 6 percent hypozincemia (vs 0 percent). Full-bodied mixture of milk proteins, egg proteins and vegetable sources in lactoovovegetarians ensured sufficient protein saturation and caused significantly higher level of blood gluthatione (intake also in food). Increased value of fatty acid peroxidation index was not due to increased lipoperoxidation in lactoovovegetarians--significantly lower levels of conjugated fatty acid dienes were determined. This was ensured by sufficient protection by means of essential antioxidants--the levels of vitamins E, C, beta-carotene are in vegetarians significantly higher. These are overtreshold values representing reduced risk of free-radical diseases. Lactoovovegetarians had significantly higher content of linoleic and alpha-linoleic acids in plasma. Values of polyunsaturated fatty acids with C20 and C22 and 3-6 double bonds were similar to values in omnivores. In probands on alternative nutrition with iron deficit was significantly lower activity of delta 6 desaturase determined. (Tab. 3, Ref. 45.) SN - 0006-9248 UR - https://www.unboundmedicine.com/medline/citation/10824411/[Nutritional_risk_factors_of_a_vegetarian_diet_in_adult_lacto_ovo_vegetarians]_ L2 - https://medlineplus.gov/vegetariandiet.html DB - PRIME DP - Unbound Medicine ER -