Traditional and alternative nutrition - levels of homocysteine and lipid parameters in adults

Krajcovicová-Kudlácková, M; Blažı́ček, P; Babinská, Katarína; Kopcová, J; Klvanová, J; Béderová, A; Magálová, T

doi:10.1080/00365510050216385

Cited by 18 publications

(7 citation statements)

References 17 publications

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“…This enzyme provides the conversion of ALA to stearidonic acid (substrate for EPA production by -5 desaturase activity). In group of iron deficient lacto-ovo-vegetarians vs. non-vegetarians and iron normal lacto-ovo-vegetarians we found the significantly reduced plasma concentrations of EPA and DHA (0.36 % vs. 0.57 % and 0.53 % EPA, 1.27 % vs. 1.80 % and 1.71 % DHA; fatty acids expressed as % from total fatty acids) (Krajčovičová-Kudláčková et al, 2000b).…”

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confidence: 69%

Possible Health Risks in Subjects With Dominant Plant Food Consumption

Kudlácková¹,

Valachovičová²,

Babinská³

et al. 2013

JCEA

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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...

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confidence: 69%

Possible Health Risks in Subjects With Dominant Plant Food Consumption

Kudlácková¹,

Valachovičová²,

Babinská³

et al. 2013

JCEA

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“…The frequency of hyperhomocysteinemia was 53% in vegans and 28% in vegetarians vs. 5% in omnivores. It was concluded that low lipid risk factors but higher fi ndings of mild hyperhomocysteinemia in vegetarians indicated a diminished protective effect of alternative nutrition in cardiovascular disease prevention [Krajcovicová-Kudlácková et al, 2000].…”

Section: Benefits Of Vegetarianism Versus Risks Of Cerebrovascular DImentioning

confidence: 99%

Leonardo da Vinci and Stroke – Vegetarian Diet as a Possible Cause

Öztürk¹,

Altieri²,

Troisi³

2010

Neurological Disorders in Famous Artists - Part 3

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Leonardo da Vinci (April 15, 1452 to May 2, 1519) was an Italian Renaissance architect, musician, anatomist, inventor, engineer, sculptor, geometer, and painter. It has been gleaned from the many available historical documents that da Vinci was a vegetarian who respected and loved animals, and that he suffered from right hemiparesis in the last 5 years of his life. A vegetarian diet has both positive and negative influences on the cerebrovascular system. In this report, a possible relation between a vegetarian diet and stroke is discussed from various perspectives as related to Leonardo da Vinci's stroke.

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“…It is also suggested that a vegan diet, despite the large quantities of herbal antioxidants, may increase the risk of oxidative stress due to an insufficient supply of vitamin B12 and increased levels of homocysteine, which in turn may increase the oxidative modification of lipids and risk of atherosclerosis [14].…”

Section: Introductionmentioning

confidence: 99%