Nutrient intake and vitamin status of healthy French vegetarians and nonvegetarians

Millet, Pascal; Guilland, Jean-Claude; Fuchs, F.; Klepping, J

doi:10.1093/ajcn/50.4.718

Cited by 80 publications

(60 citation statements)

References 39 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…However it can also be due to absorptive process impairments provoked by gastric atrophy and malabsorption from food, quite frequent in elderly people (Allen, 2008). Strict vegetarianism is also associated with low vitamin B12 intake values (Craig, 2009;Millet, Guilland, Fuchs, & Klepping, 1989). Vitamin B12 deficiency is the main cause of megaloblastic anemia.…”

Section: Vitamin B12 In Meatmentioning

confidence: 99%

Meat nutritional composition and nutritive role in the human diet

2013

View full text Add to dashboard Cite

a b s t r a c t a r t i c l e i n f oMeat has exerted a crucial role in human evolution and is an important component of a healthy and well balanced diet due to its nutritional richness. The present review attempts to sum up meats role and importance in human nutrition as well as examine some pejorative beliefs about meat consumption. Meat is a valuable source of high biological value protein, iron, vitamin B12 as well as other B complex vitamins, zinc, selenium and phosphorus. Fat content and fatty acid profile, a constant matter of concern when referring to meat consumption, is highly dependent on species, feeding system as well as the cut used. Pork meat can have the highest fat content but poultry skin is not far behind. It is also crucial to distinguish meat cuts from other meat products especially regarding its association with disease risk. As in other dietary components, moderation is advisable but meat has been shown to be an important component of a balanced diet.

show abstract

Section: Vitamin B12 In Meatmentioning

confidence: 99%

Meat nutritional composition and nutritive role in the human diet

2013

View full text Add to dashboard Cite

show abstract

“…3,4 Previous studies have shown considerable differences in BMI and nutrient intakes between meat-eaters and vegetarians. [5][6][7] The Oxford cohort of the European Prospective Investigation into Cancer and Nutrition (EPICOxford) intentionally recruited a high proportion of nonmeat-eaters, including a large number of vegans. 8 In this study, we assessed differences in BMI between different diet groups in EPIC-Oxford and evaluated the contribution of major dietary and lifestyle factors to these differences.…”

Section: Introductionmentioning

confidence: 99%

Diet and body mass index in 38 000 EPIC-Oxford meat-eaters, fish-eaters, vegetarians and vegans

et al. 2003

View full text Add to dashboard Cite

OBJECTIVE:To compare body mass index (BMI) in four diet groups (meat-eaters, fish-eaters, vegetarians and vegans) in the Oxford cohort of the European Prospective Investigation into Cancer and Nutrition (EPIC-Oxford) and to investigate lifestyle and dietary factors associated with any observed differences. DESIGN: Cross-sectional analysis of self-reported dietary, anthropometric and lifestyle data. PARTICIPANTS: A total of 37 875 healthy men and women aged 20-97 y participating in EPIC-Oxford. RESULTS: Age-adjusted mean BMI was significantly different between the four diet groups, being highest in the meat-eaters (24.41 kg/m 2 in men, 23.52 kg/m 2 in women) and lowest in the vegans (22.49 kg/m 2 in men, 21.98 kg/m 2 in women). Fisheaters and vegetarians had similar, intermediate mean BMI. Differences in lifestyle factors including smoking, physical activity and education level accounted for less than 5% of the difference in mean age-adjusted BMI between meat-eaters and vegans, whereas differences in macronutrient intake accounted for about half of the difference. High protein (as percent energy) and low fibre intakes were the dietary factors most strongly and consistently associated with increasing BMI both between and within the diet groups. CONCLUSIONS: Fish-eaters, vegetarians and especially vegans had lower BMI than meat-eaters. Differences in macronutrient intakes accounted for about half the difference in mean BMI between vegans and meat-eaters. High protein and low fibre intakes were the factors most strongly associated with increasing BMI.

show abstract

“…When methionine is consumed in excess, Hcy is metabolized by a transsulfuration pathway (conversion from Hcy to cysteine) that requires vitamin B 6 as the essential cofactor. Under conditions of a negative methionine balance, Hcy is primarily disposed via two methionine-conserving pathways.…”

Section: Introductionmentioning

confidence: 99%

Homocysteine Levels in Vegetarians versus Omnivores

Krajcovicová-Kudlácková¹,

Blažı́ček²,

Kopcová³

et al. 2000

Ann Nutr Metab

View full text Add to dashboard Cite

Vitamin B₁₂, folate, and vitamin B₆ are the main determinants of homocysteinemia. The vegan diet provides no vitamin B₁₂, but also less strict forms of alternative nutrition may suffer from a deficit of this vitamin. The plasma homocysteine level was measured in alternative nutrition groups of adults (lacto- and lactoovovegetarians, n = 62; vegans, n = 32) and compared with the levels in a group consuming traditional diet (n = 59), omnivores). In the group of vegetarians the average homocysteine level is 13.18 vs. 10.19 μmol/l in omnivores; the frequency of hyperhomocysteinemia is 29 vs. 5% in omnivores. In the group of vegans the average homocysteine value is 15.79 μmol/l (53% of the individual values exceeded 15 μmol/l). Omnivores consume the recommended amount of methionine; however, in individuals consuming an alternative diet, the intake of methionine is deficient (assessed by food frequency questionnaire; lower content of methionine in plant proteins). Under conditions of lower methionine availability the remethylation pathway prevails; therefore, vitamin B₁₂ and folate were evaluated in relation to the homocysteine level. The serum vitamin B₁₂ levels are significantly lower in the alternative nutrition groups (214.8 pmol/l in vegetarians, 140.1 pmol/l in vegans vs. 344.7 pmol/l in omnivores); a deficit (<179.0 pmol/l) was found in 26% of the vegetarians and in 78% of the vegans vs. 0% in omnivores. The serum folate levels were within the range of reference values in all groups; however, they were significantly lower in omnivores. The results show that the mild hyperhomocysteinemia in alternative nutrition is a consequence of vitamin B₁₂ deficiency.

show abstract

Nutrient intake and vitamin status of healthy French vegetarians and nonvegetarians

Cited by 80 publications

References 39 publications

Meat nutritional composition and nutritive role in the human diet

Meat nutritional composition and nutritive role in the human diet

Diet and body mass index in 38 000 EPIC-Oxford meat-eaters, fish-eaters, vegetarians and vegans

Homocysteine Levels in Vegetarians versus Omnivores

Contact Info

Product

Resources

About