The Effects of Vegetarian and Vegan Diet during Pregnancy on the Health of Mothers and Offspring

Sebastiani, Giorgia; Barbero, Ana Herranz; Borràs‐Novell, Cristina; Casanova, Miguel Alsina; Aldecoa‐Bilbao, Victoria; Andreu-Férnández, Vicente; Tutusaus, Mireia Pascual; Martínez, Silvia Ferrero; Roig, María Dolores Gómez; Garcı́a-Algar, Óscar

doi:10.3390/nu11030557

Cited by 187 publications

(202 citation statements)

References 149 publications

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“…For the most part, ID in premenopausal women results primarily from an imbalance between nutritional iron intake and physiologic blood loss through menses or previous pregnancy. Decreased dietary iron intake can contribute to this imbalance, as in women following a vegetarian or vegan diet who do not use an iron supplement, or who have iron malabsorption [37,38]. Menstrual blood loss can represent 25-50 mg iron per cycle [33] depending upon the patient's Hct/Hb concentration and the individual pattern of menstruation, and can be substantially greater in patients with menorrhagia [39].…”

Section: Id In Premenopausal Womenmentioning

confidence: 99%

Iron Deficiency and Iron Deficiency Anemia: Implications and Impact in Pregnancy, Fetal Development, and Early Childhood Parameters

2020

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A normal pregnancy consumes 500-800 mg of iron from the mother. Premenopausal women have a high incidence of marginal iron stores or iron deficiency (ID), with or without anemia, particularly in the less developed world. Although pregnancy is associated with a "physiologic" anemia largely related to maternal volume expansion; it is paradoxically associated with an increase in erythrocyte production and erythrocyte mass/kg. ID is a limiting factor for this erythrocyte mass expansion and can contribute to adverse pregnancy outcomes. This review summarizes erythrocyte and iron balance observed in pregnancy; its implications and impact on mother and child; and provides an overview of approaches to the recognition of ID in pregnancy and its management, including clinically relevant questions for further investigation.

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Section: Id In Premenopausal Womenmentioning

confidence: 99%

Iron Deficiency and Iron Deficiency Anemia: Implications and Impact in Pregnancy, Fetal Development, and Early Childhood Parameters

2020

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“…There are, however, some nutritional concerns associated with reducing the levels of animal products in the human diet [59]. In particular, plant-based diets are often deficient in important macronutrients and micronutrients, including high-quality proteins, omega-3 fatty acids, vitamin B 12 , vitamin D, iron, calcium, and iodine [60,61]. Over time, deficiencies in these nutrients could lead to health problems, particularly in infants and the elderly [60,62].…”

Section: Nutritional Fortificationmentioning

confidence: 99%

“…In particular, plant-based diets are often deficient in important macronutrients and micronutrients, including high-quality proteins, omega-3 fatty acids, vitamin B 12 , vitamin D, iron, calcium, and iodine [60,61]. Over time, deficiencies in these nutrients could lead to health problems, particularly in infants and the elderly [60,62]. Consequently, it would be advantageous to supplement plant-based diets with these critical nutrients so as to avoid these deficiencies.…”

Section: Nutritional Fortificationmentioning

confidence: 99%

Development of Next-Generation Nutritionally Fortified Plant-Based Milk Substitutes: Structural Design Principles

McClements

2020

Foods

142

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Consumers are increasingly interested in decreasing their dietary intake of animal-based food products, due to health, sustainability, and ethical concerns. For this reason, the food industry is creating new products from plant-based ingredients that simulate many of the physicochemical and sensory attributes associated with animal-derived foods, including milk, eggs, and meat. An understanding of how the ingredient type, amount, and organization influence the desirable physicochemical, sensory, and nutritional attributes of these plant-based foods is required to achieve this goal. A potential problem with plant-based diets is that they lack key micronutrients, such as vitamin B12, vitamin D, calcium, and ω-3 fatty acids. The aim of this review is to present the science behind the creation of next-generation nutritionally fortified plant-based milk substitutes. These milk-like products may be formed by mechanically breaking down certain plant materials (including nuts, seeds, and legumes) to produce a dispersion of oil bodies and other colloidal matter in water, or by forming oil-in-water emulsions by homogenizing plant-based oils and emulsifiers with water. A brief overview of the formulation and fabrication of plant-based milks is given. The relationship between the optical properties, rheology, and stability of plant-based milks and their composition and structure is then covered. Approaches to fortify these products with micronutrients that may be missing from a plant-based diet are also highlighted. In conclusion, this article highlights how the knowledge of structural design principles can be used to facilitate the creation of higher quality and more sustainable plant-based food products.

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“…Donor milk is often used in the absence or insufficiency of the mother's milk. The composition of human milk varies throughout the lactation period as a result of internal and external factors, such as gestational age, maternal body mass index (BMI), smoking status, and even diet [1][2][3][4][5]. Past studies have demonstrated that the duration of lactation is a primary determinant of some nutrient contents, such as proteins and sodium [1,2,[6][7][8][9][10].…”

Section: Introductionmentioning

confidence: 99%

Role of Daily Milk Volume and Period of Lactation in Nutrient Content of Human Milk: Results from a Prospective Study

Rigourd

Lopera

Cata³

et al. 2020

Nutrients

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Most studies assessing the macronutrient content of human milk are published retrospectively using analyzers that fail to determine sodium content and do not take into account the role of volume in milk composition. We aimed to describe macronutrient content and sodium content in human milk over time, observe any associations between them, and determine the factors associated with the evolution of milk composition. A prospective, longitudinal, monocentric study was undertaken. Contents of protein, fat, and lactose of 102 milk samples from 40 mothers were determined using a human milk analyzer and that of sodium with a flame spectrophotometer. Milk volumes along with clinical data were recorded. Protein content in the fourth quartile of volume was significantly lower than that in the first three, suggesting the existence of a volume threshold for protein content at approximately 445 mL. After multivariate analysis, it was found that maternal age, average volume, and lactation period remained significantly associated with protein content, maternal age remained significantly associated with fat content, and only average volume with sodium content. In consideration of previous findings along with our data, we suggest that extra care should be taken with fortification for feeding preterm infants when the mother’s milk volume is greater than 400–450 mL.

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The Effects of Vegetarian and Vegan Diet during Pregnancy on the Health of Mothers and Offspring

Cited by 187 publications

References 149 publications

Iron Deficiency and Iron Deficiency Anemia: Implications and Impact in Pregnancy, Fetal Development, and Early Childhood Parameters

Iron Deficiency and Iron Deficiency Anemia: Implications and Impact in Pregnancy, Fetal Development, and Early Childhood Parameters

Development of Next-Generation Nutritionally Fortified Plant-Based Milk Substitutes: Structural Design Principles

Role of Daily Milk Volume and Period of Lactation in Nutrient Content of Human Milk: Results from a Prospective Study

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