Abstract
It is the position of the American Dietetic Association and Dietitians of Canada that
appropriately planned vegetarian diets are healthful, nutritionally adequate, and
provide health benefits in the prevention and treatment of certain diseases. Approximately
2.5% of adults in the United States and 4% of adults in Canada follow vegetarian diets.
A vegetarian diet is defined as one that does not include meat, fish, or fowl. Interest
in vegetarianism appears to be increasing, with many restaurants and college foodservices
offering vegetarian meals routinely. Substantial growth in sales of foods attractive
to vegetarians has occurred, and these foods appear in many supermarkets. This position
paper reviews the current scientific data related to key nutrients for vegetarians,
including protein, iron, zinc, calcium, vitamin D, riboflavin, vitamin B-12, vitamin
A, n-3 fatty acids, and iodine. A vegetarian, including vegan, diet can meet current
recommendations for all of these nutrients. In some cases, use of fortified foods
or supplements can be helpful in meeting recommendations for individual nutrients.
Well-planned vegan and other types of vegetarian diets are appropriate for all stages
of the life cycle, including during pregnancy, lactation, infancy, childhood, and
adolescence. Vegetarian diets offer a number of nutritional benefits, including lower
levels of saturated fat, cholesterol, and animal protein as well as higher levels
of carbohydrates, fiber, magnesium, potassium, folate, and antioxidants such as vitamins
C and E and phytochemicals. Vegetarians have been reported to have lower body mass
indices than nonvegetarians, as well as lower rates of death from ischemic heart disease;
vegetarians also show lower blood cholesterol levels; lower blood pressure; and lower
rates of hypertension, type 2 diabetes, and prostate and colon cancer. Although a
number of federally funded and institutional feeding programs can accommodate vegetarians,
few have foods suitable for vegans at this time. Because of the variability of dietary
practices among vegetarians, individual assessment of dietary intakes of vegetarians
is required. Dietetics professionals have a responsibility to support and encourage
those who express an interest in consuming a vegetarian diet. They can play key roles
in educating vegetarian clients about food sources of specific nutrients, food purchase
and preparation, and any dietary modifications that may be necessary to meet individual
needs. Menu planning for vegetarians can be simplified by use of a food guide that
specifies food groups and serving sizes. J Am Diet Assoc. 2003;103:748-765.
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-an indigenously fermented bread.Article info
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