Tag: Vegan

Study urges caution and guidelines as more kids go green with diets
[ad_1]
In a recent systematic review published in the journal Nutrients, researchers from the United Kingdom (UK) examined the current evidence on the increasing consumption of plant-based diets (vegan and vegetarian) in children in high-income settings while exploring their associations with children’s health outcomes and providing a roadmap for practice.

Study: Plant-Based Diets in Children: Secular Trends, Health Outcomes, and a Roadmap for Urgent Practice Recommendations and Research—A Systematic Review. Image Credit: Chay_Tee / Shutterstock

Background

The global shift towards plant-based diets, driven by environmental and health concerns, poses implications for children’s health. Increasing adoption of plant-based diets, including vegan and vegetarian, is noted in high-income countries. Limited data on children’s health outcomes reveal potential risks, such as growth restriction and nutrient deficiencies, with contemporary plant-based alternatives being ultra-processed. Concerns remain regarding the impact of additives on the microbiome and preliminary associations with a risk of cardiovascular disease and cancer. Heterogeneous guidelines on plant-based diets for children reflect gaps in nutritional advice. Urgent research is needed to ensure the safety of these diets for children, aligning dietary recommendations globally. Therefore, the researchers in the present review aimed to analyze the trends in plant-based diets among children, assess health outcomes of vegetarian and vegan diets, evaluate the current heterogeneity in dietary advice, and propose research questions to establish safe guidelines for implementing these diets in children.

Secular trends in plant-based diets in children

The prevalence of plant-based diets, including veganism, has significantly increased in high-income countries. In the last decade, Germany saw a 15-fold rise in the number of vegans, and in the UK, 4.5% of the population identified as vegetarian or vegan in 2019, marking a 50% increase. Similar trends are observed in Western Europe, the United States of America (US), and Australia, where up to half of the population is found to reduce animal product intake. Children are also embracing these dietary patterns, with 8% of British children identifying as vegan and 13% as vegetarian, according to a 2021 survey. The surge in plant-based food sales worldwide further reflects this growing trend.

Associations of plant-based diets with child health outcomes (1980s–2013)

Previous studies, often cross-sectional with small samples, showed that children on meat-free diets tended to have comparable or slightly lower anthropometric measures, altered bone metabolism, and varying micronutrient status. However, the evidence remains insufficient to draw firm conclusions on health outcomes. There is also a lack of studies evaluating the serum micronutrient status in vegan children.

Associations of plant-based diets with child health outcomes (2013–2023)

Although vegetarian children’s anthropometric markers align with or are found to be slightly below the reference group, vegan children often display lower weight, height, and fat mass than omnivores, with a slightly increased risk of being stunted and wasted, affecting a limited percentage. Data on vegetarian children suggest a trend of lower bone mineral content and density. For vegan children, lower values persist even after adjusting for bone and body size, accompanied by altered bone metabolism markers.

Both vegetarian and vegan children exhibit signs of vitamin B12 deficiency without supplementation, with approximately 30% not receiving supplementation. Additionally, they show lower iron stores, increased risk of vitamin D deficiency, and potentially inadequate iodine intake. Vegans may also have lower levels of certain nutrients, particularly fat-soluble vitamins. Children on vegan diets exhibit a more favorable lipid profile compared to omnivores, while evidence for vegetarian diets is inconsistent and outcome-specific. The available evidence is limited and of fair to poor quality but reveals consistent associations of plant-based diets with health outcomes in children.

Summary of impacts of vegetarian and vegan diets on a range of children’s health outcomes

Conflicting position statements of medical and nutritional institutions around the world

International guidelines on vegetarian and vegan diets for children vary, with the US and the UK endorsing well-planned vegan diets. On the other hand, many European countries express caution, emphasizing risks and the need for constant medical supervision. Discrepancies in these guidelines suggest the potential influence of plant-based diets beyond health concerns, potentially linked to environmental or animal welfare considerations.

Roadmap for future research

Key research questions remain regarding the varying health impacts of plant-based diets at different developmental stages, the effects of bone-supporting nutrient supplementation, the consequences of emerging ultra-processed plant-based foods, and potential long-term health implications. Urgent practice recommendations providing health professionals with fundamental training, introducing tailored dietary guidelines accommodating regional habits, and establishing clear regulations for nutritional transparency and suitability of ultra-processed plant-based alternatives for children are needed.

Conclusion

In conclusion, children adopting plant-based diets may experience cardiometabolic benefits but face potential risks of nutritional deficiencies that may impact growth, bone health, and developmental outcomes. The heterogeneity in dietary advice reviewed in the study calls for harmonization, urging further research and immediate implementation of practice recommendations for the safe application of vegan and vegetarian diets in children on a global scale.
Journal reference:

Plant-Based Diets in Children: Secular Trends, Health Outcomes, and a Roadmap for Urgent Practice Recommendations and Research—A Systematic Review. Desmond MA. Et al., Nutrients, 16(5):723 (2024), DOI: 10.3390/nu16050723, https://www.mdpi.com/2072-6643/16/5/723
[ad_2]

Source link
March 5, 2024
Flexitarian diet linked to lower cardiovascular risk, study finds
[ad_1]
A new study published in BMC Nutrition examines the cardiovascular risk associated with different dietary patterns.

Study: Plant-based diets and cardiovascular risk factors: a comparison of flexitarians, vegans and omnivores in a cross-sectional study. Image Credit: Antonina Vlasova / Shutterstock.com

How different diets impact cardiovascular health

Omnivorous diets are often rich in meat and meat products, with the average intake in Germany being above the recommended limit of 600 grams each week. High meat intake has been associated with an increased risk of obesity, high blood pressure, insulin resistance, abnormally high blood lipids, and arterial stiffening, all of which are risk factors for cardiovascular disease (CVD).

In contrast, less than 40% of people in Germany are physically active, most of whom spend less than 2.5 hours every week in physical activity. However, moderate activity could reduce the risk of atherosclerosis, a prime risk factor for CVD.

CVD is the leading cause of death around the world, as it accounts for over half of all deaths. Both modifiable and non-modifiable risk factors contribute to the development of CVD, the latter of which include a poor diet and unhealthy lifestyle.

Ecologists claim that a plant-based diet is ideal for the earth’s human population in terms of health, sustainability, animal welfare, and cost-effectiveness. However, rather than an all-or-nothing approach, there could be a happy medium with people mainly eating plant-based food coupled with occasional meat and processed meat intake. In contrast to vegetarians, this type of individual is referred to as a flexitarian.

While the typical omnivore diet has been associated with an increased CVD risk, a plant-based diet appears to reduce the risk of CVDs. However, little research to date has evaluated the impact of a flexitarian diet on CVD risk.

About the study

Study participants between 25 and 45 years old were divided into three groups. The first group comprised long-term flexitarians (FXs) who ingested 50 grams of meat or meat products each day, whereas the second group consisted of vegans who did not eat any foods of animal origin, and the third group included omnivores, whose diet included 170 grams of meat and meat products every day.

The researchers examined blood samples for various markers of CVD, blood pressure, arterial wall compliance, and whether the individual had metabolic syndrome (MetS), characterized by insulin resistance, high blood glucose levels, and an increased weight circumference. These measurements were compared with dietary patterns using multiple tools to characterize diet quality, food intake, and physical activity levels.

What did the study show?

Body mass index (BMI) values were similar for all three groups; however, FX women had lower body fat than omnivore women, with this difference not observed in men. Vegan women had the lowest body fat percentage of all study participants.

Vegetable intake increased from omnivores to vegans, with FXs and vegans consuming twice and three times as much vegetables as omnivores, respectively. Both vegans and FXs consumed twice as many fruits as omnivores.

FXs consumed significantly fewer plant-based milk or dairy alternatives, with neither favored among omnivores. Similar patterns were observed for nuts and legumes.

Meat intake was lowest among vegans and significantly less among FXs as compared to omnivores. Plant-based meat alternatives were primarily consumed among vegans, with some intake reported among FXs. Egg intake was double among omnivores as compared to FXs.

The best diet quality was observed among vegans, followed by FXs, which correlates with previous reports.

All CVD markers were at similar levels in all groups, whereas the lowest fasting glucose levels were observed in vegans. MetS marker scores were significantly better in vegans and FXs than omnivores; however, all groups were associated with low-risk score levels.

Meat and dairy intake were closely associated with total cholesterol levels; however, dairy intake was negatively correlated with fruit and vegetable intake, including legumes and meat substitutes. Soft drinks, sweets, and meat consumption were correlated with increasing low-density lipoprotein (LDL) cholesterol.

MetS scores were related to processed meat and meat consumption and sweets intake but negatively associated with fruit intake. Total inflammation was not correlated with any group.

What are the implications?

Dietary choices are crucial to reducing CVD risk, as confirmed by this pilot study on the flexitarian diet in relation to CVD risk factors. Although not an intervention study, the current study allowed for direct observation of several parameters in three distinctive groups, especially MetS scores and arterial stiffness.

A vegan diet appears to be associated with the best cardiovascular health; however, MetS and arterial stiffness were more favorable in flexitarians than in the other groups. Thus, flexitarian diets also confer significant benefits compared to omnivorous eating patterns.

Reducing meat and processed meat products intake, as in flexitarianism, may contribute to CVD risk factor advantages.”
Journal reference:

Bruns, A., Greupner, T., Nebl, J., & Hahn, A. (2024). Plant-based diets and cardiovascular risk factors: a comparison of flexitarians, vegans and omnivores in a cross-sectional study. BMC Nutrition. doi:10.1186/s40795-024-00839-9.
[ad_2]

Source link
February 14, 2024