Background/Aims:Dietary composition has been shown to affect acid-base homeostasis and bone health in humans. We investigated the potential renal acid load (PRAL) and the estimated diet-dependent net ...acid load (net endogenous acid production, NEAP) in adult vegans and evaluated the relationships between NEAP, food groups and intake of bone health-related nutrients. Methods: The German Vegan Study (GVS) is a cross-sectional study. Data from healthy men (n = 67) and women (n = 87), aged 21–75 years, who fulfilled the study criteria (vegan diet for ≧1 year prior to study start; age ≧18 years, and no pregnancy/childbirth during the last 12 months) were included in the analysis. NEAP values were calculated from diet composition using two models: one based on the protein/potassium quotient and another taking into account an anthropometry-based loss of urinary organic anions. Results:Mean daily intakes of phosphorus, potassium, sodium, magnesium and vitamin C were above, and vitamin D and calcium below Dietary Reference Intake (DRI). Regardless of the model used, the diet in the GVS was characterized by a nearly neutral NEAP. A strong correlation was observed between the NEAP values of the two models (rs = 0.873, p < 0.001). Only the consumption of fruits decreased constantly across the increasing quartiles of NEAP. Conclusions: It can be hypothesized that vegan diets do not affect acid-base homeostasis. With respect to bone health, the significance of this finding needs further investigation.
Advances in nutrition research during the past few decades recommended the contribution of vegetarian diets for improving human health and reducing risk diseases. In current study, six innovative ...ready-to-use and ready-to-eat chickpea-based vegan diets (CVDs) incorporating different vegetables (cauliflower, taro, green zucchini, pea, bean and spinach) at 20% were prepared. These formulated CVDs with 30% chickpea were supplemented by additional edible ingredients. Herein, fate of nutritional and bioactive compounds of those CVDs was investigated. Chemical composition, minerals content, bioactive compounds and antioxidant activity of CVDs before and after cooking were determined. Ready-to-eat CVDs were organoleptically evaluated after frying cooking. Results of composite analysis indicated 67.13 to 71.65, 25.02 to 33.96, 1.87 to 2.36, 7.83 to 9.15, 8.14 to 8.84 and 46.79 to 56.16% for moisture, crude protein, lipids, ash, fiber, and carbohydrates contents in ready-to-use CVDs, respectively. Significant differences (p<0.05) were found between macro- and micro-nutrients content of ready-to-use and ready-to-eat as well as caloric value of CVDs. The ready-to-use CVDs exhibit appropriate content of ascorbic acid, chlorophylls, carotenoids, flavonoids, and flavonols which basically depends on their ingredients. Frying process dramatically reduced the ascorbic acid, chlorophylls, carotenoids, flavonoids, and flavonols contents. High organoleptic acceptability of readyto- eat CVDs was noticed to confirm the consumer attractiveness further. In conclusion, the possibility of healthy ready-to-eat and ready-to-use CVDs incorporated with common consumed vegetables manufacturing could provide a promising approach for improving the human health and dietary pattern practices.
A case is reported of a 14 month old boy with severe dietary vitamin B-12 deficiency caused by his mother’s vegan diet. Cinical, electroencephalography (EEG), and haematological findings are ...described. Cranial magnetic resonance imaging (MRI) showed severe frontal and frontoparietal cranial atrophy. Vitamin B-12 supplements led to a rapid improvement of haematological and neurological symptoms. Serum vitamin B-12 and urinary methylmalonate excretion were normal 10 days after treatment began. After six weeks, EEG was normal and cranial MRI after 10 weeks showed complete disappearance of all structural abnormalities. Cognitive and language development, however, remained seriously retarded at the age of 2 years. It is concluded that infantile vitamin B-12 deficiency induced by maternal vegan diets may cause lasting neurodisability even though vitamin B-12 supplementation leads to rapid resolution of cerebral atrophy and electroencephalographic abnormality.
In this engaging inquiry, originally published in 1989 and now fully updated for the twenty-first century, Warren J. Belasco considers the rise of the "countercuisine" in the 1960s, the subsequent ...success of mainstream businesses in turning granola, herbal tea, and other "revolutionary" foodstuffs into profitable products; the popularity of vegetarian and vegan diets; and the increasing availability of organic foods.
From reviews of the previous edition:
"Although Red Zinger never became our national drink, food and eating changed in America as a result of the social revolution of the 1960s. According to Warren Belasco, there was political ferment at the dinner table as well as in the streets. In this lively and intelligent mixture of narrative history and cultural analysis, Belasco argues that middle-class America eats differently today than in the 1950 because of the way the counterculture raised the national consciousness about food."-Joan Jacobs Brumberg, The Nation
"This book documents not only how cultural rebels created a new set of foodways, brown rice and all, but also how American capitalists commercialized these innovations to their own economic advantage. Along the way, the author discusses the significant relationship between the rise of a 'countercuisine' and feminism, environmentalism, organic agriculture, health consciousness, the popularity of ethnic cuisine, radical economic theory, granola bars, and Natural Lite Beer. Never has history been such a good read!"-The Digest: A Review for the Interdisciplinary Study of Food
"Now comes an examination of . . . the sweeping change in American eating habits ushered in by hippiedom in rebellion against middle-class America. . . . Appetite for Change tells how the food industry co-opted the health-food craze, discussing such hip capitalists as the founder of Celestial Seasonings teas; the rise of health-food cookbooks; how ethnic cuisine came to enjoy new popularity; and how watchdog agencies like the FDA served, arguably, more often as sleeping dogs than as vigilant ones."-Publishers Weekly
"A challenging and sparkling book. . . . In Belasco's analysis, the ideology of an alternative cuisine was the most radical thrust of the entire counterculture and the one carrying the most realistic and urgently necessary blueprint for structural social change."-Food and Foodways
"Here is meat, or perhaps miso, for those who want an overview of the social and economic forces behind the changes in our food supply. . . . This is a thought-provoking and pioneering examination of recent events that are still very much part of the present."-Tufts University Diet and Nutrition Letter
Describe dietary practices of U.S. raw foods leaders, examine diet rationale, attitudes and health practices of raw foodists.
Nonexperimental, descriptive, using semistructured qualitative interview ...data.
Purposeful (nonrandom) sample of 17 U.S. raw foods leaders, including 11 males and 6 females. Leaders were targeted to provide insights into practices modeled for larger community.
Attitudes, practices, and beliefs of individuals consuming a raw foods diet.
Text analysis and simple descriptive statistics.
Subjects averaged 13 years on the diet (range: 3–32 years). Twelve subjects reported a diet at least 85% raw. All diets were primarily vegan. Primary constituents included fruits and juices, vegetables, nuts and seeds, and vegetable fats. Subjects consumed no dairy, eggs, meat, fish, poultry, commercial sweets or alcohol in a typical week. Only one subject used a commercial, nonfood-based supplement weekly (vitamin B12). Six subjects consumed food-based supplements, and remainder used no supplements at all. On average, subjects met or exceeded recommended intakes of vegetables, fruits, and fats and did not meet recommendations for calcium-rich foods, protein-rich foods, and grains.
Those counseling raw foodists must understand the rationale and practices that characterize this eating style. Further research is needed on larger populations to validate findings and determine the extent to which reported health benefits may compare to those from other vegetarian diets. Further studies should examine food-handling and preparation practices in relation to food safety and raw produce.
Prospective cohort studies suggest a lower risk of ischemic heart disease (IHD) in vegetarians and populations or groups consuming largely plant-based diets than in regular meat eaters. Systematic ...reviews and meta-analyses of both observational and intervention studies show similar beneficial effects on cardiovascular risk factors, notably body fatness, blood pressure, LDL cholesterol, and diabetes, and the intervention studies suggest that the effects are due to dietary attributes rather than simply a consequence of other attributes associated with the generally healthy lifestyles adopted by many individuals choosing predominantly plant-based diets. Vegetarians have also been shown to have a lower tendency to thrombosis and lower levels of inflammatory markers, which may also contribute to lower cardiovascular risk. Some individual foods that are important components of vegetarian diets, including nuts, whole grains, and some fruits and vegetables and dietary patterns based predominantly on plant-based foods but not necessarily vegetarian strictly speaking reduce IHD risk. Relatively high intakes of dietary fiber, naturally occurring unsaturated vegetable oils, antioxidant nutrients, potassium, and low intakes of saturated fat are attributes of plant-based diets that may contribute to these beneficial effects. There is no convincing evidence that total avoidance of meat and meat products confers cardioprotection per se.
Fibromyalgia and Diet Hänninen, Osmo; Rauma, Anna-Lissa
Nutrition and Rheumatic Disease
Book Chapter
The pathophysiology of fibromyalgia is not known. Its prevalence is approx 3 to 5%. Females are affected more often than males.
• The most pathogenomic features are multiple bilateral tender points. ...The other symptoms include chronic pain, sleep disturbances, and fatigue, which may lead to psychological distress.
• Fibromyalgia symptoms and time course are individually variable.
• Gastrointestinal symptoms may also occur, and circulatory disturbances in the brain have been described.
• There is no special therapeutic diet for this disease. All patients with rheumatoid diseases may have nutritional deficiencies. Vegan diets may be helpful for pain relief and modification in fibromyalgia. Physical activity helps maintain proper food intake and rest.
Problemática nutricional de los niños vegetarianos y veganos Jiménez-Ortega, Ana Isabel; Martínez-García, Rosa M; Salas-González, María Dolores ...
Nutrición hospitalaria : organo oficial de la Sociedad Española de Nutrición Parenteral y Enteral,
11/2023, Volume:
40, Issue:
spe2
Journal Article
Open access
Resumen Está aumentando el número de personas que siguen dietas basadas en vegetales en mayor o menor grado, pero cuanto más restrictiva es una dieta, más riesgos existen de presentar deficiencias ...nutricionales. La etapa infantil es una etapa de gran crecimiento físico y madurativo, por ello, las deficiencias nutricionales en esta etapa pueden acarrear consecuencias graves y, en ocasiones, permanentes. Las personas que siguen dietas restrictivas de cualquier tipo, como son las dietas basadas en vegetales, deben recibir apoyo de personal especializado para conseguir que sus dietas sean variadas y equilibradas, como es deseable en cualquier caso.
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