Possible Health Risks in Subjects With Dominant Plant Food Consumption

Abstract

In two groups of apparently healthy non-obese non-smoking women aged 20-30 years -79 vegetarians (39 lacto-ovo-vegetarians /plant food, dairy products, eggs/, 40 semi-vegetarians /as lacto-ovo-vegetarians with addition of white meat and fish consumption/) and 81 non-vegetarians (control group on traditional mixed diet) were analyzed the dietary questionnaires of foodfrequency and measured the blood concentrations of vitamins B9, C, -carotene, B12, D and concentrations of iron. Young women in both groups had similar values of body mass index, concentrations of vitamin C, vitamin B9 and -carotene. In vegetarian vs. non-vegetarian group was found the significantly increased daily intake of fiber, whole grain products, pulses, seeds and nuts. These finding suggest that both nutritional groups had the similar nutritional regimen from view of fruit and vegetables and different from view of other key vegetarian food commodities. Vitamin B12, vitamin D and long-chain n-3 fatty acids are not contained in plant food. Bioavailability of iron from food can be lower in presence of phytic acid (from whole grain products and pulses) and fiber (pulses, seeds, nuts, whole grains). In group of lacto-ovo-vegetarians (narrow range of animal food consumption) vs. non-vegetarian or semivegetarian groups were found the significantly reduced concentrations of vitamin B12, vitamin D and iron with a greater incidence of deficient values (49 % vs. 13 and 15 % for vitamin B12, 67 % vs. 46 and 50 % for vitamin D, 44 % vs. 20 and 30 % for iron). Long-chain n-3 fatty acid intake (eicosapentaenoic and docosahexaenoic) in lacto-ovo-vegetarian group was significantly reduced and very low (no fish consumption) in comparison to non-vegetarians and semivegetarians. Intake of these acids in semi-vegetarians vs. non-vegetarians was non-significantly increased. The substrate for long-chain n-3 fatty acid biosynthesis --linolenic acid was significantly more consumed in vegetarian groups (mainly from linseeds). The findings suggest that limited consumption of 41 animal food and dominant consumption of plant food can be connected with possible health risks (higher incidence of deficient values of vitamin B12, vitamin D, iron and long-chain n-3 fatty acids).Keywords: vegetarian nutrition, vitamin B12, vitamin D, iron, n-3 fatty acids ABSTRAKT V dvoch skupinách subjektívne zdravých neobéznych žien veku 20-30 rokov -79 vegetariánov (39 lakto-ovo-vegetariánov /rastlinná potrava, mliečne výrobky, vajíčka/, 40 semi-vegetariánov /ako lakto-ovo-vegetariáni s prídavkom konzumácie bieleho mäsa a rýb/) a 81 nevegetariánov (kontrolná skupina na tradičnej zmiešanej strave) boli analyzované dietetické dotazníky frekvencie konzumácie a merané v krvi koncentrácie vitamínov B9, C, -karoténu, B12, D a koncentrácie železa. Mladé ženy oboch skupín mali rovnaké hodnoty body mass indexu a koncentrácií vitamínu C, vitamínu B9 a -karoténu. V skupine vegetariánov vz nevegetariánska skupina bol zistený signifikantne zvýšený denný príjem vlákniny, celozrnných produktov, st...

A non-contact measuring device for determining poultry eggs weight

“…The analysis shows that suitable classification methods are those that use simplified calculation procedures and can be used in technical tools placed directly on the production line (Kudlackova et al, 2013;Kumar and Annamalai, 2014;Wang et al, 2014) because they accelerate the computational process and reduce the time for sorting eggs. Transmission spectra in the visible and near infrared region were used to predict the change in internal egg characteristics (Titova et al, 2012).…”