Vor- und Nachteile vegetarischer Ernährungsformen – aktueller wissenschaftlicher Kenntnisstand

authored by

A. Ströhle, A. Hahn

Abstract

Vegetarianism is characterized not by a uniform kind of diet but is practiced in various variants. The two major forms are lacto-ovo-vegetarian and vegan diets. Vegetarians living in Western countries not only differ in their diets but also in their lifestyle from the average population. Vegetarian diets are associated with a 40 – 50% reduced risk of developing type 2 diabetes. Also, vegetarians have a 20 – 30% lower risk of ischemic heart disease. Furthermore, cancer risk is reduced by 8 – 15% in vegetarians, compared with non-vegetarians. However, there are no significant differences in cancer mortality in vegetarians compared with meat eaters. With respect to bone health, vegetarian diets have no benefits. Also, all-cause mortality did not differ between vegetarians and comparable non-vegetarians. Based on a broad food selection, lacto-ovovegetarian diets rich in vegetables, fruits, legumes, whole grains, seeds and nuts, complemented by moderate portions of dairy products and eggs, meets the dietary requirements of adults in the general population (exceptions: Vitamin D and iodine as well as potential deficiencies in iron, zinc and possibly in long-chain omega-3 fatty acids). Risk of nutritional deficiencies is greater by practicing a vegan diet compared to lacto-ovo-vegetarian diets. To avoid nutritional deficiencies, appropriate nutrition knowledge, wider food selection and supplementation of “critical” nutrients or the consumption of fortified foods with Vitamin B

₁₂ and D, iodine and possibly microalgae preparations rich in DHA and EPA is recommended.

Organisation(s)

Institute of Food Science and Human Nutrition
Nutrition Physiology and Human Nutrition Section

Type

Article

Journal

Therapeutische Umschau

Volume

Pages

659-672

No. of pages

ISSN

0040-5930

Publication date

11.2016

Publication status

Published

ASJC Scopus subject areas

General Medicine

Sustainable Development Goals

SDG 3 - Good Health and Well-being

Electronic version(s)

https://doi.org/10.1024/0040-5930/a000848 (Access: Closed)