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The process of urban development and the migration of rural inhabitants to cities resulted in the loss of direct contact with the production of food of animal origin among the non-agricultural population, who associate its origin with the place of purchase. At the same time, the loosening of social bonds typical of city man (Homo civitas), reduced fertility and, consequently, unmet social needs, resulted in an increase in the number of kept companion animals that fulfill people's instinctive need for socialization. In many cases, dogs and cats have been given the status of family members. This shortening of the distance between humans and animals led to the humanization of animals and popularization of veganism and vegetarianism. [ABSTRACT FROM AUTHOR]

Vegetarian diets are plant-based diets including all the edible foods from the Plant Kingdom, such as grains, legumes, vegetables, fruits, nuts, and seeds. Dairy and eggs can be added in small amounts in the lacto-ovo-vegetarian subtype, or not at all in the vegan subtype. The abundance of non-processed plant foods—typical of all well-planned diets, including vegetarian ones—can provide the body with numerous protective factors (fiber, phytocompounds), while limiting the intake of harmful nutrients like saturated fats, heme-iron, and cholesterol. The beneficial effects on health of this balance have been reported for many main chronic diseases, in both observational and intervention studies. The scientific literature indicates that vegetarians have a lower risk of certain types of cancer, overall cancer, overweight-obesity, type 2 diabetes, dyslipidemia, hypertension, and vascular diseases. Since the trend of following a vegetarian diet is increasing among citizens of developed countries, the knowledge in the field will benefit from further studies confirming the consistency of these findings and clarifying the effects of vegetarian diets on other controversial topics. [ABSTRACT FROM AUTHOR]

Background: The beneficial effects of a plant-based diet on gut microbiota diversity are well documented, however, its impact on clinical bowel health and defecation patterns are less well understood. Vegetarian diets have been associated with a higher bowel movement (BM) frequency as well as softer stools in cross-sectional studies. The effects of the de-novo adoption of a vegan diet on bowel health, however, have never been investigated in a randomized-controlled trial. Materials and Methods: The present study examined bowel health and defecation patterns in relation to diet and nutrient intake in a young and healthy sample of n = 65 physically-active German university students who were randomly assigned to either a vegan or a meat-rich diet for eight weeks. Bowel health assessment included the Bristol Stool Form Scale (BSFS), the Gastrointestinal Quality of Life Index (GIQLI) and the Cleveland Clinic Fecal Incontinence Score (CC FIS). Nutrient intake was assessed using weighed food diaries. The study was prospectively registered at the German Clinical Trial Register (DRKS00031541). Results: Weekly BM frequency slightly increased in vegans, whereas it remained unaltered in participants assigned to a meat-rich diet. Fiber intake increased significantly in vegans (34.89 (18.46) g/d) whereas it decreased in those assigned to the meat-rich group (22.79 (12.5) g/d). No significant intergroup differences in BSFS and CC FIS patterns were observed. Adoption of a vegan diet neither resulted in a transient increase in abdominal discomfort nor in a decreased gastrointestinal quality of life, which was comparable across the diet groups. Conclusions: The short-term de-novo adoption of a vegan diet did not negatively affect markers of bowel health in this study. [ABSTRACT FROM AUTHOR]

Introduction: Vegetarianism is an eating pattern centred on plant-based food. It encompasses many diets that differ in terms of whether they contain goods originating from animals, like milk and eggs. Nowadays, vegetarianism is increasing in popularity in developed nations, particularly in Europe. Individuals choose vegetarian diets for reasons related to health, ethics, or ecology. The rising popularity of vegetarian diets is not limited to adults but is also increasing among children. This trend can be linked to both parental choices and the personal decisions of adolescents. Aim of the study: Vegetarian diets are generally considered to be beneficial for health. However, there are concerns over the ability to meet the dietary requirements necessary during infancy, youth, and adolescence on a vegetarian diet. Therefore, the primary aim of this systematic review is to answer questions about the efficacy of a plant-based diet in meeting the nutritional requirements of children and how to avoid the risk of nutritional deficiencies among vegetarian children. Material and methods: This article provides an overview of the current literature about the vegetarian diet in children. The information has been collected from a comprehensive search of electronic databases, scientific journals, and statement papers published by nutrition and paediatric organisations. Results: Following a vegetarian diet can be a beneficial decision for all children, assuming that it is properly organised and well balanced. It is important to be aware of the higher risk of deficiency in plant-based diet compared to an omnivorous. The majority of paediatric and nutrition organisations do not recommend more strict diets for children, such as a vegan diet, which fully excludes not only meat but all animal products. While it is possible to plan a vegan diet that meets children's requirements for nutrients, it is challenging, and mistakes might result in significant and long-term health consequences. [ABSTRACT FROM AUTHOR]

Introduction: vegan diets are currently an essential topic of discussion because they are recognized as a prototype of a healthy diet but are also associated with deficits in the intake of critical nutrients such as protein. Evaluating the factors that influence the deficit in their intake in vulnerable populations such as university students represents an important topic of interest, considering that this is one of the groups where veganism is most popular. Given this, the present study aimed to determine the degree of protein sufficiency and its associated factors in a sample of Chilean vegan university students. Materials and methods: an exploratory cross-sectional study was conducted on 114 vegan university students who responded to an online survey on academic, attitudinal, clinical, dietary, and sociodemographic variables. Protein intake was calculated, and based on self-reported weight, daily protein adequacy was calculated according to the recommendation of 0.9 g/kg/day. Finally, the association between protein adequacy and previously consulted variables was calculated by determining the odds ratios. Results: only 53.5 % had adequate daily protein intake, which was associated with the length of time respondents had been vegan (OR, 2.86; 95 % CI, 1.07 to 7.34; p < 0.05), use of supplements (OR, 5.24; 95 % CI, 1.17 to 25.2; p < 0.05), and the frequency with which they ate lunch at home (OR, 87.7; 95 % CI, 24.1 to 304; p = 0.000). Conclusion: there needs to be more protein adequacy in the assessed sample. Protein adequacy is associated with the length of time on the vegan diet, frequency of eating lunch away from home, and use of supplements regularly. [ABSTRACT FROM AUTHOR]

Context: Cardiovascular diseases (CVDs) and cancer are the two main leading causes of death and disability worldwide. Suboptimal diet, poor in vegetables, fruits, legumes and whole grain, and rich in processed and red meat, refined grains, and added sugars, is a primary modifiable risk factor. Based on health, economic and ethical concerns, plant-based diets have progressively widespread worldwide. Objective: This umbrella review aims at assessing the impact of animal-free and animal-products-free diets (A/APFDs) on the risk factors associated with the development of cardiometabolic diseases, cancer and their related mortalities. Data sources: PubMed and Scopus were searched for reviews, systematic reviews, and meta-analyses published from 1st January 2000 to 31st June 2023, written in English and involving human subjects of all ages. Primary studies and reviews/meta-analyses based on interventional trials which used A/APFDs as a therapy for people with metabolic diseases were excluded. Data extraction: The umbrella review approach was applied for data extraction and analysis. The revised AMSTAR-R 11-item tool was applied to assess the quality of reviews/meta-analyses. Results: Overall, vegetarian and vegan diets are significantly associated with better lipid profile, glycemic control, body weight/BMI, inflammation, and lower risk of ischemic heart disease and cancer. Vegetarian diet is also associated with lower mortality from CVDs. On the other hand, no difference in the risk of developing gestational diabetes and hypertension were reported in pregnant women following vegetarian diets. Study quality was average. A key limitation is represented by the high heterogeneity of the study population in terms of sample size, demography, geographical origin, dietary patterns, and other lifestyle confounders. Conclusions: Plant-based diets appear beneficial in reducing cardiometabolic risk factors, as well as CVDs, cancer risk and mortality. However, caution should be paid before broadly suggesting the adoption of A/AFPDs since the strength-of-evidence of study results is significantly limited by the large study heterogeneity alongside the potential risks associated with potentially restrictive regimens. [ABSTRACT FROM AUTHOR]

Introduction: Veganism is a movement that avoids consuming animal products. This lifestyle is commonly represented as elitist despite the broad range of people who follow it. Using Bourdieu's taste theory, this study analyzes how personal culinary tastes of different social classes generate favorable (or unfavorable) dispositions to adopting veganism. Methods: We analyzed 73 biographical interviews with 40 young vegans in three different waves. Results: The findings reveal that all social classes exhibit favorable dispositions towards veganism. In upper-class individuals, dispositions to embrace healthy and exotic food facilitate the adoption of new flavors and reflexivity in eating practices. Conversely, lower-class individuals have traditional meatless culinary practices rooted in their restricted budget, facilitating the transition to a plant-based diet. Discussion: These results demonstrate the relevance of social class in understanding the diversity of vegan practices, and they contribute to breaking stereotypes around this movement. [ABSTRACT FROM AUTHOR]

Vegaphobia is considered to be any derogatory description of vegans, or any form of discrimination faced by vegans. The discrimination experienced can be direct or indirect. Individuals who prefer a plant-based diet experience or perceive discrimination. This study examines the concept of vegaphobia and attitudes towards anti-vegans and discriminatory behaviors against vegans based on the literature. Individuals who adopt a vegan diet claim that they are subjected to discrimination in different dimensions, ranging from being forced to consume animal products to constantly being made to explain themselves or not being able to find suitable foods for themselves. On the other hand, it is also necessary to mention the accusatory language used by vegans against non-vegans. In this study, the types of discrimination faced and felt by vegans and the positioning of non-vegans in this debate will be evaluated in the context of the concepts of vegaphobia and discrimination. [ABSTRACT FROM AUTHOR]

Since the beginning of the 21st century, interest in vegan diets has been rapidly increasing in most countries. Misconceptions about vegan diets are widespread among the general population and health professionals. Vegan diets can be health-promoting and may offer certain important advantages compared to typical Western (and other mainstream) eating patterns. However, adequate dietary sources/supplements of nutrients of focus specific to vegan diets should be identified and communicated. Without supplements/fortified foods, severe vitamin B12 deficiency may occur. Other potential nutrients of focus are calcium, vitamin D, iodine, omega-3 fatty acids, iron, zinc, selenium, vitamin A, and protein. Ensuring adequate nutrient status is particularly important during pregnancy, lactation, infancy, and childhood. Health professionals are often expected to be able to provide advice on the topic of vegan nutrition, but a precise and practical vegan nutrition guide for health professionals is lacking. Consequently, it is important and urgent to provide such a set of dietary recommendations. It is the aim of this article to provide vegan nutrition guidelines, based on current evidence, which can easily be communicated to vegan patients/clients, with the goal of ensuring adequate nutrient status in vegans. [ABSTRACT FROM AUTHOR]

Plant-based diets reduce the risk of cardiovascular disease but also increase the risk of certain micronutrient deficiencies, particularly, of vitamin B12 (B12). The extent to which the unsupervised use of oral nutrient supplements is sufficient to prevent these deficiencies is not well established. We analyzed nutrient intake, laboratory biomarkers, supplementation behavior, and B12 status adequacy amongst young, healthy, physically active omnivores, lacto-ovo-vegetarians and vegans from Germany. We recruited 115 participants (n = 40 omnivores; n = 37 lacto-ovo-vegetarians, and n = 38 vegans) with comparable age, sex, marital status, physical activity and educational levels through online advertisements and local newspapers in Freiburg, Germany. Energy intake and macronutrient distribution were comparable across diets. Major differences included intake of fiber, cholesterol, and several vitamins. Vegans had the lowest intake of B12 from foods (0.43 (0.58) µg/d), compared to omnivores (2.14 (2.29) µg/d) and lacto-ovo-vegetarians (0.98 (1.34) µg/day). Multivariate analysis of 36 blood biomarkers revealed that three major classes of biomarkers contributed the most to the clustering of individuals by dietary group, namely, biomarkers of B12 status (B12, holoTC, Hcy), iron (iron, ferritin, transferrin) and lipid metabolism (vitamin A, HDL, LDL, total cholesterol, TAG). This suggests that nutrients that modify the metabolic pathways represented by these biomarkers have the most penetrating effect on health status across diets. Analysis of B12 status (including 4cB12) revealed adequacy in omnivores and vegans, and a poorer B12 status amongst lacto-ovo-vegetarians. Fewer lacto-ovo-vegetarians used B12 supplements compared to vegans (51% versus 90%). Even amongst homogeneously healthy Germans, each diet manifested with measurable differences in dietary intakes and biomarkers of health. Plant-based diets, in particular the vegan diet, exhibited the most favorable patterns of lipid metabolism and glycemic control, but the lowest food intake of B12. Supplementation of healthy vegans with B12 (median 250 µg B12/day, over 1 year) secured an adequate B12 status that was comparable to that of healthy omnivores. Clinical Trial Registry: German Clinical Trial register number: DRKS00027425 Plant-based diets, in particular the vegan diet, exhibited the most favorable patterns of lipid metabolism and glycemic control, but the lowest food intake of B12. Analysis of B12 status (including 4cB12) revealed adequacy in omnivores and vegans, and a poorer B12 status amongst lacto-ovo-vegetarians. Supplementation with B12 (median 250 µg B12/day, over 1 year) in healthy physically-active vegans secured an adequate B12 status that was comparable to that of healthy omnivores. [ABSTRACT FROM AUTHOR]

In recent years, plant-based diets have experienced increasing popularity. However, plant-based diets may not always ensure an adequate supply of micronutrients, in particular calcium. We performed a systematic review and meta-analysis of calcium intake in vegan and vegetarian diets as compared to omnivorous diets. We searched PubMed and Web of Science and identified 2,009 potentially relevant articles. Mean calcium intake values were pooled and standardized mean differences (SMD) and 95% confidence intervals (CI) were computed. We analyzed 74 studies, including 7,356 vegan, 51,940 vegetarian, and 107,581 omnivorous participants. Of these, dietary calcium intake was examined in 23 studies of vegans, 60 studies of vegetarians and 74 studies of omnivores. Vegans showed a substantially lower calcium intake than vegetarians (SMD = −0.57; 95%CI = −0.83 to −0.32; p = <0.0001) and omnivores (SMD = −0.70; 95%CI = −0.95 to −0.59; p < 0.0001), whereas no statistically significant difference in calcium intake was noted between vegetarians and omnivores (SMD = 0.07; 95%CI = −0.04 to 0.19; p = 0.1976). In conclusion, vegans show a lower calcium intake than vegetarians and omnivores. This finding emphasizes the need for vegans to monitor their calcium status. [ABSTRACT FROM AUTHOR]

Background: A growing proportion of the population are replacing their dietary animal protein with plant protein. A particular example of this trend is the vegan diet, which excludes all food items of animal origin. However, the DIAAS score for individual plant proteins is generally lower than that of animal proteins due to an unbalanced amino acid composition and lower bioavailability. Care must therefore be taken to meet the nutritional recommendations in the daily food intake. Methods: A three-day dietary food record was carried out by 40 Danish vegans in a cross-sectional study. The data were analysed, with particular emphasis on protein requirements and the essential amino acid composition of the diet. Results: The protein recommendations were met on all three days by 60% of the participants. In contrast, 18% did not meet the protein recommendations on any of the three days and 7% met the recommendations on only one of the days. Lysine was the most limiting amino acid (only 50% met the recommendations every day) followed by the sulphur-containing amino acids (recommendations met by 67.5%), leucine and valine (recommendations met by 70%). Combining both the amount of protein and the intake of the essential amino acids showed that less than half of the participants met the recommendations on all three days (47.5%) and 35% did not meet the recommendations on any days or on one day only. Conclusion: In conclusion, our study showed that many of the participants in the present study failed to meet the daily protein intake requirements, both on single days and on all three days. Furthermore, the food intake was found to have an inadequate amino acid composition and was particularly limited by the essential amino acids lysine, the sulphur-containing amino acids, and leucine and valine. This could be ascribed to the fact that only a limited number of protein sources were consumed during a day. [ABSTRACT FROM AUTHOR]

Air pollution increases cardiovascular and respiratory-disease risk, and reduces cognitive and physical performance. Food production, especially of animal products, is a major source of methane and ammonia emissions which contribute to air pollution through the formation of particulate matter and ground-level ozone. Here we show that dietary changes towards more plant-based flexitarian, vegetarian, and vegan diets could lead to meaningful reductions in air pollution with health and economic benefits. Using systems models, we estimated reductions in premature mortality of 108,000-236,000 (3-6%) globally, including 20,000-44,000 (9-21%) in Europe, 14,000-21,000 (12-18%) in North America, and 49,000-121,000 (4-10%) in Eastern Asia. We also estimated greater productivity, increasing economic output by USD 0.6-1.3 trillion (0.5-1.1%). Our findings suggest that incentivising dietary changes towards more plant-based diets could be a valuable mitigation strategy for reducing ambient air pollution and the associated health and economic impacts, especially in regions with intensive agriculture and high population density. Food production, especially of animal products, is a major source of air pollutants. Here, the authors quantify the impacts dietary changes towards more plant-based diets could have for air quality, labour productivity, and human health. [ABSTRACT FROM AUTHOR]

Chronic kidney disease (CKD) is a non-communicable disease that affects >10% of the general population worldwide; the number of patients affected by CKD is increasing due in part to the rise in risk factors such as obesity, hypertension, and diabetes mellitus. As many studies show, diet can be an important tool for preventing and mitigating the onset of non-communicable diseases. Plant-based diets (PBDs) are those that emphasize the consumption of plant foods and may or may not include small or moderate amounts of animal foods. Recently, these diets have received increasing interest because they have been associated with favourable effects on health and also appear to protect against the development and progression of CKD. PBDs, which are associated with protein restrictions, seem to offer adjunctive advantages in patients with chronic kidney disease, as compared to conventional low-protein diets that include animal proteins. The principal aims of this review are to provide a comprehensive overview of the existing literature regarding the role of plant-based diets and low-protein, plant-based diets in the context of chronic kidney disease. Moreover, we try to clarify the definition of plant-based diets, and then we analyse possible concerns about the use of PBDs in patients with chronic kidney disease (nutritional deficiency and hyperkalaemia risk). Finally, we offer some strategies to increase the nutritional value of plant-based low-protein diets. In the Materials and Methods section, many studies about plant-based diets and low-protein plant-based diets (e.g., the very-low-protein diet and vegan low-protein diet, LPD) in chronic kidney disease were considered. In the Results and Conclusion section, current data, most from observational studies, agree upon the protective effect of plant-based diets on kidney function. Moreover, in patients with advanced CKD, low-protein plant-based options, especially a very-low-protein diet supplemented with heteroanalogues (VLPDs), compared to a conventional LPD appear to offer adjunctive advances in terms of delaying dialysis and mitigating metabolic disturbances. However, further studies are necessary to better investigate the possible metabolic and cardiovascular advantages of plant-based LPDs versus conventional LPDs. [ABSTRACT FROM AUTHOR]

Plant-based diets have become increasingly popular thanks to their purported health benefits and more recently for their positive environmental impact. Prospective studies suggest that consuming vegetarian diets is associated with a reduced risk of developing cardiovascular disease (CVD), diabetes, hypertension, dementia, and cancer. Data from randomized clinical trials have confirmed a protective effect of vegetarian diets for the prevention of diabetes and reductions in weight, blood pressure, glycosylated haemoglobin and low-density lipoprotein cholesterol, but to date, no data are available for cardiovascular event rates and cognitive impairment, and there are very limited data for cancer. Moreover, not all plant-based foods are equally healthy. Unhealthy vegetarian diets poor in specific nutrients (vitamin B12, iron, zinc, and calcium) and/or rich in highly processed and refined foods increase morbidity and mortality. Further mechanistic studies are desirable to understand whether the advantages of healthy, minimally processed vegetarian diets represent an all-or-nothing phenomenon and whether consuming primarily plant-based diets containing small quantities of animal products (e.g. pesco-vegetarian or Mediterranean diets) has beneficial, detrimental, or neutral effects on cardiometabolic health outcomes. Further, mechanistic studies are warranted to enhance our understanding about healthy plant-based food patterns and the biological mechanisms linking dietary factors, CVD, and other metabolic diseases. [ABSTRACT FROM AUTHOR]

The article examines the viability of vegan diets for dogs and cats, countering claims of nutritional inadequacy made by some studies. Topics discussed include the nutritional sufficiency of vegan versus meat-based pet foods, comparative health outcomes of pets on different diets, and the environmental benefits of plant-based diets.

Aims Due to growing environmental focus, plant-based diets are increasing steadily in popularity. Uncovering the effect on well-established risk factors for cardiovascular diseases, the leading cause of death worldwide, is thus highly relevant. Therefore, a systematic review and meta-analysis were conducted to estimate the effect of vegetarian and vegan diets on blood levels of total cholesterol, low-density lipoprotein cholesterol, triglycerides, and apolipoprotein B. Methods and results Studies published between 1980 and October 2022 were searched for using PubMed, Embase, and references of previous reviews. Included studies were randomized controlled trials that quantified the effect of vegetarian or vegan diets vs. an omnivorous diet on blood lipids and lipoprotein levels in adults over 18 years. Estimates were calculated using a random-effects model. Thirty trials were included in the study. Compared with the omnivorous group, the plant-based diets reduced total cholesterol, low-density lipoprotein cholesterol, and apolipoprotein B levels with mean differences of −0.34 mmol/L (95% confidence interval, −0.44, −0.23; P = 1 × 10−9), −0.30 mmol/L (−0.40, −0.19; P = 4 × 10−8), and −12.92 mg/dL (−22.63, −3.20; P = 0.01), respectively. The effect sizes were similar across age, continent, duration of study, health status, intervention diet, intervention program, and study design. No significant difference was observed for triglyceride levels. Conclusion Vegetarian and vegan diets were associated with reduced concentrations of total cholesterol, low-density lipoprotein cholesterol, and apolipoprotein B—effects that were consistent across various study and participant characteristics. Plant-based diets have the potential to lessen the atherosclerotic burden from atherogenic lipoproteins and thereby reduce the risk of cardiovascular disease. [ABSTRACT FROM AUTHOR]

Introduction. The aim of research is to examine the knowledge about plant-based diets, what beliefs and misconceptions exist about plant-based diets (PBDs), and how these differ between lifestyle groups among Hungarian females. Materials and methods. Data were collected through an online survey on social media. These data were processed using univariate statistics (general description of the sample), exploratory factor analysis (identification of healthy lifestyles), cluster analysis (segmentation purposes), chi-square statistics (cluster profiling), F-statistics (comparing attitudes toward PBDs), and cross tabulation (knowledge and perceptions of PBDs). Results and discussion. Four health-related lifestyle dimensions (health-conscious eating, mindfulness, carbohydrate avoidance, red meat avoidance) were identified, and four segments emerged (healthy food choosers, red meat avoiders, stress-free women, rejecters). Healthy food choosers (40.9%) prioritize healthy eating, avoid sugary snacks, and monitor carbohydrate intake. Red meat avoiders (27.9%) are neutral about healthy eating, but avoid red meat and processed foods; don't focus on carbohydrates. Stress-free women (20.8%) value mindfulness, relaxation, and outdoor physical activity for a stress-free life. Rejecters (10.4%) have a negative attitude toward healthy eating, mindfulness, carbohydrates, and red meat. Red meat avoiders live in the capital city, eat fruits and vegetables more often or at least once a day. Rejecters live in villages and eat fruits and vegetables every 4-5 days in a week or do not eat fruits and vegetables in a week. Healthy eaters eat fruits and vegetables more times a day. Stressfree people eat fruits and vegetables every 2-3 days in a week. They differed in their knowledge, attitudes and perceptions of PBDs. 72.1% of healthy food choosers, 84.8% of red meat avoiders, 75.8% of stress-free people and 71.9% of rejecters thought that plant-based diet was similar to vegan and vegetarian diet. The attitudes range from "may have health benefits for certain diseases" as the attitude with the highest mean level of agreement (4.26), especially among red meat avoiders, to "encourages diary consumption" as the attitude with the lowest mean level of agreement (1.69), especially among red meat avoiders. Red meat avoiders, healthy food choosers, and stress-free women had more positive attitudes toward PBDs than did rejecters. The majority of females were thinking about trying out PBDs. Red meat avoiders, healthy eaters, and stress-free women had more positive attitudes toward PBD than did rejecters. Healthy eaters perceived PBD as healthy. Red meat avoiders perceived the plant-based diet as healthy, safe, varied, exciting, environmentally friendly, and a complete diet. Stress-free women thought the plant-based diet was unhealthy and environmentally unfriendly. Rejecters attached more negative attributes to the PBD. They perceived the meatless diet as unhealthy, dangerous, monotonous, boring, environmentally unfriendly, difficult to digest, and malnutrition. Conclusions The results contribute to the literature by adding empirical evidence to the emerging trends (PBD, vegan, vegetarian diets), as well as generating suggestions for nutrition and dietetics professionals and the government, as targeted marketing programs can be planned to change dietary behavior. [ABSTRACT FROM AUTHOR]

The aim of this term paper is to investigate the extent to which Covid-19 has influenced the gastronomy and food sector regarding fresh food counters and the to-go assortment in terms of vegetarian and vegan offerings. An extensive literature and internet research was conducted for this thesis. In addition, this included a study of vegan- and vegetarian-friendly food offerings in ten different randomly selected restaurants in the city of Trier, Germany. The results show that on average a good selection of vegetarian dishes (33.6%) and a small selection of vegan dishes (11.8%) can be found in the individual restaurants. The trend towards a plant-based diet has been evident for years but accelerated during the COVID-19 pandemic as society began to doubt the safety precautions of the meat industry and awareness of animal, environmental and health issues increased. This has led to many restaurants and food retailers expanding their range of vegetarian and vegan options to meet this demand. More and more vegan products can also be found in food retail, and the range of vegan alternative products in the to-go area or at fresh food counters for actual meat, sausage, cheese and fish products is expanding, as can be seen at pioneer REWE Group, for example. [ABSTRACT FROM AUTHOR]

"How do vegetarians compare with omnivores in their views of animal welfare?" In 2020, this simple question was made more timely by the COVID-19 pandemic. Here, in this pre-COVID survey in 2019; a standardized scale (Takooshian, 1988) was updated, for an analysis of 194 surveys, to compare the views of 33 vegetarians with 161 omnivores on four brief standardized scales: animal welfare (0-10 points, a = .58), animal research (0-10, a = .56), science (0-10, a = .65), and humans' uses of animals (0-22, a = .82). As expected, vegetarians are significantly more proanimal and antivivisection across all 25 of 25 comparisons. Future post-COVID research possibilities are discussed, to probe the likely future of plantbased diets and whether the COVID pandemic impacted these attitudes. [ABSTRACT FROM AUTHOR]

• This study examined the potential association of modifications to the intake of dietary advanced glycation end-products (AGEs) with the frequency and severity of postmenopausal hot flashes. • Severe hot flashes decreased by 92% (p <0.001) and moderate-to-severe hot flashes decreased by 88% in the intervention group (p <0.001). • Dietary AGEs decreased in the intervention group by 73%, that is by 5,509 ku/day on average (95% -7,009 to -4,009; p<0.001), compared with the control group (+458; 95% CI -835 to +1751; p =0.47; treatment effect -5,968 ku/day [95% CI -7945 to -3991]; Gxt, p <0.001). • Changes in dietary AGEs correlated with changes in severe (r=+0.39; p =0.002) and moderate hot flashes (r=+0.34; p =0.009) and remained significant after adjustment for changes in energy intake (r=+0.45; p<0.001; and r=+0.37; p =0.004, respectively) and changes in body mass index (r=+0.37; p=0.004; and r=+0.27; p =0.04, respectively). The reduction in dietary AGEs required to achieve a predicted reduction in hot flashes by 1/day was 6,933 ku/day for severe and 4,366 ku/day for moderate-to-severe hot flashes. • Due to the beneficial effects, plant-based diets could be used to alleviate vasomotor symptoms in postmenopausal women. Postmenopausal hot flashes are associated with an increased risk of cardiovascular disease and diabetes. Because dietary advanced glycation end-products (AGEs) may act as endocrine disruptors, this study examined the potential association of modifications to the intake of dietary AGEs with the frequency and severity of postmenopausal hot flashes. Postmenopausal women (n = 84) reporting ≥2 moderate-to-severe hot flashes daily were randomly assigned to either the intervention group or the control group. The former were asked to follow a low-fat, vegan diet, including cooked soybeans (1/2 cup [86 g]/day) for 12 weeks, and the latter continued their usual diets for 12 weeks. Frequency and severity of hot flashes were recorded with a mobile application. Three-day diet records were analyzed using the Nutrition Data System for Research software and dietary AGEs were estimated, using a database. Seventy-one participants completed the whole study and 63 provided complete hot flash and dietary data for the AGEs analysis (n = 31 in the intervention and n = 24 in the control group). Pearson correlations were used to assess the association between changes in hot flashes and dietary AGEs. Dietary AGEs decreased in the intervention group by 73 %, that is by 5509 ku/day on average (95 % −7009 to −4009; p < 0.001), compared with the control group (+458; 95 % CI −835 to +1751; p = 0.47; treatment effect −5968 ku/day [95 % CI −7945 to −3991]; Gxt, p < 0.001). Severe hot flashes decreased by 92 % (p < 0.001) and moderate-to-severe hot flashes decreased by 88 % in the intervention group (p < 0.001). Changes in dietary AGEs correlated with changes in severe (r = +0.39; p = 0.002) and moderate hot flashes (r = +0.34; p = 0.009) and remained significant after adjustment for changes in energy intake (r = +0.45; p < 0.001; and r = +0.37; p = 0.004, respectively) and changes in body mass index (r = +0.37; p = 0.004; and r = +0.27; p = 0.04, respectively). The reduction in dietary AGEs required to achieve a predicted reduction in hot flashes by 1/day was 6933 ku/day for severe and 4366 ku/day for moderate-to-severe hot flashes. The reduction in dietary AGEs with a low-fat plant-based diet was associated with a significant reduction in the frequency of severe and moderate-to-severe postmenopausal hot flashes, independent of changes in energy intake and weight loss. Plant-based diets could be used not only to alleviate vasomotor symptoms in postmenopausal women, but also to reduce other health risks associated with AGEs. ClinicalTrials.gov , NCT04587154. [ABSTRACT FROM AUTHOR]

Vegetarianism improves human and planetary health in addition to animal welfare. Motivations for meat-reduced diets include health-related and ethical reasons, with the latter being the main driver for eschewing meat. However, evidence on vegetarian happiness is inconclusive and the results reported are mixed. This constitutes a challenge for policy aiming to encourage people to shift toward plant-based diets. In this research, we aim to provide some evidence on this question: to what extent is there a link between the different moral codes related to ideas of happiness and vegetarianism? To do so, we apply the happiness moral codes from the Conceptual Referent Theory, and assess vegetarianism from the perspective of the psychological aspect of vegetarian identity (flexitarian, pescatarian, lacto-ovo vegetarian, and vegan) and dietary behavior (vegetarian self-assessment scale). Analyzing a sample of university students in Spain, we discover that some happiness constructs (tranquility, fulfilment, and virtue) are positively related to vegetarianism while others are inversely related (enjoyment and stoicism). In terms of policy implications, we find that ethical grounds one holds on happiness in relation to vegetarianism may play a role in fostering or hindering plant-based lifestyles. [ABSTRACT FROM AUTHOR]

There are so many literatures about vegetarians being less prone to chronic, noninfectious diseases, which are, however, the main cause of the decline in quality of life and mortality in developed countries. However, according to various scientific sources, vegetarian and especially vegan diets often contain less saturated fats, protein, calcium, vitamins D and B12, or long-chain ω-3 PUFAs. One of the most common pathology associated with a predominantly plant diet is osteopenia and osteoporosis. An analysis of 13 studies has shown that vegetarians and vegans are at a higher risk of reducing of bone mineral density, thereby increasing the incidence of fractures. At the same time, plant-based diets are usually richer in many other micronutrients important for bone health: vitamins C and K, carotenoids, potassium, magnesium, manganese, copper, or silicon. Moreover, with the deepening of our knowledge about the role of nutrients in the body and the features of the nutritional status of the population, the quality of vegetarian and vegan diets also increases. They are less and less prone to micronutrient deficiencies. Recent studies show that BMD, as well as the risk of osteoporotic fractures, at least in vegetarians, equaled these indicators in omnivores. [ABSTRACT FROM AUTHOR]

Copyright of Research in Sports Science is the property of Aves Yayincilik Ltd. STI and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Pediatrie pro Praxi is the property of SOLEN sro and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Plant-based diets and veganism are receiving increased attention for many reasons. Leading international nutrition organizations have determined that a well-planned and balanced plant-based diet is protective against such chronic diseases as obesity, diabetes, and cardiovascular diseases. Many physicians may be unaware of its potential advantages, especially in the field of dermatology, and for this reason the vegan diet is often discouraged. Although the literature about diet in dermatology is limited, the introduction of foods of plant origin, vitamin B12 supplements, and elimination of animal products may have a protective role in skin diseases. There may be many benefits of a vegan diet for patients with acne, psoriasis, and atopic dermatitis. • A vegan diet, which includes a wide variety of plant foods, provides ideal nutrients for skin diseases such as acne, atopic dermatitis, and psoriasis. • The supplementation of vitamin B12, recommended in those who follow a vegan diet, seems to have a protective role. • Avoiding the intake of foods of animal origin and their derivatives is protective against the development of numerous skin diseases. [ABSTRACT FROM AUTHOR]

Yoga is a spiritual discipline originating from ancient India. Most notably, yoga has links with Hinduism, Buddhism, and Jainism. This research explores UK yoga teachers' attitudes toward plant-based diets and beliefs about the moral status of farmed animals. It uses qualitative interviews as the second phase of a mixed-methodology study. In the first phase, an online questionnaire found that over two thirds of UK yoga teachers believed a plant-based diet was most aligned with their yoga practice due to the teaching of ahimsa , or non-harm. Nevertheless, over 70 % were not following a plant-based diet. Interviews revealed this dissonance was related to views about the necessity of consuming animal products for health, especially when pregnant, breastfeeding, or nourishing growing children. The communal nature of eating also meant that family moderated dietary ideals. Interviews further revealed an alternative conception of ahimsa , permitting the consumption of animals in order to prioritize personal non-harm. [ABSTRACT FROM AUTHOR]

Purpose: To gain a better and more comprehensive understanding, this study aims to investigate the literature to explore the two popular diets' health benefits and concerns. Google Scholar and PubMed were used to search for available and relevant nutrition and health articles that pertain to the benefits and concerns of plantogenic and ketogenic diets. Search terms like low carbohydrate, diet, ketogenic, vegetarian and chronic diseases were used. Information was obtained from review articles and original research articles and checked for accuracy. Ketogenic diets have been used for a long time for convulsion in children and now reappeared for weight loss purposes. Design/methodology/approach: Ketogenic and plantogenic (plant-based) diets have been adopted today by many professionals and the public. Findings: Ketogenic diets have been used for a long time for convulsion in children and now reappeared for weight loss purposes. Plantogenic diets also have been practiced for many years for religious, health and environmental reasons. Compared to plantogenic diets, ketogenic diets lack long-term evidence of its potential benefits and harm. Research limitations/implications: Maybe Lacto-ovo vegetarian and pesco-vegetarian (eat fish but not meats) diets are OK. However, for strict plantogenic diets (total plantogenic/vegan diet), the risk of mineral or vitamin deficiency is present (Melina et al., 2016). Of particular concern is dietary vitamin B12, which is obtained mostly from animal sources (Melina et al., 2016). A long-term deficiency of vitamin B12 can lead to macrocytic anemia and cause neuro and psychological effects (Obeid et al., 2019). Also, omega-3 fatty acids may be deficient in such a diet and probably need to be supplemented on those who follow the total plantogenic diet (Melina et al., 2016). Other deficiencies of concern would be zinc, iron, calcium, vitamin D and iodine (Melina et al., 2016). Another disadvantage is that many junk foods could be easily classified within the plantogenic diet, such as sugar, cakes, French fries, white bread and rice, sugar-sweetened beverages and sweets in general. These items are related to higher weight gain and, consequently, to a higher incidence of diabetes and other chronic diseases (Schulze et al., 2004; Malik et al., 2006; Fung et al., 2009). Originality/value: Plantogenic diets were concluded to have sustainable health benefits for humans and the environment over ketogenic diets, which could be used but under professional follow-up only. [ABSTRACT FROM AUTHOR]

In regions with low selenium soil concentrations, selenium can be considered a critical nutrient for vegetarians and vegans. While the number of vegetarians and vegans is increasing in many countries, a large research gap remains in this field. For example, to date, no study seems to have assessed selenium intake in vegetarian and vegan children. Therefore, the selenium intake of 1- to 3-year-old vegetarian, vegan, and omnivorous children who participated in the cross-sectional VeChi Diet study was determined. Selenium intake was assessed based on 3-day food diaries (not including supplements) and food selenium concentrations provided by the European Food Safety Authority (EFSA). Between-group differences were assessed with analysis of covariance (ANCOVA). The median daily selenium intake was 17 µg, 19 µg, and 22 µg in vegetarian, vegan, and omnivorous children, respectively. However, only the difference between the vegan and omnivorous children was statistically significant. On average, all three groups met the harmonized average requirement (H-AR) for selenium of 17 µg/day. Nevertheless, the hypothesis that vegetarian and vegan children generally consume less selenium than omnivorous children could be confirmed, and 39% of vegetarians, 36% of vegans, and 16% of omnivores fell below the adequate intake for selenium (provided by EFSA) of 15 µg/day. [ABSTRACT FROM AUTHOR]

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The European Green Deal aims to make Europe the first climate-neutral continent by 2050 and maps a new and inclusive growth strategy to boost the economy, improve people’s health and quality of life, care for nature, etc. EU Farm to Fork Strategy for fair, healthy and environmentally-friendly food system, among others, asks for „moving to a more plant-based diet“. Plant-based diet is a diet consisting mostly or entirely of plant-based foods. Plant-based diet does not exclude meat or dietary products totally, but the emphasis should be on plants. Vegetarianism is the practice of abstaining from the meat consumption. Vegetarians consume eggs dairy products and honey. Veganism is the practice of abstaining from the use of animal product in diet and an associated philosophy that rejects the commodity status of animals. Article 9 of European Convention for the Protection of Human Rights and Fundamental Freedoms and article 10 of the Charter of Fundamental Rights of the European Union almost use the same text enshrining Freedom of thought, conscience and religion. To ensure the observance and engagements in the Convention and the Protocols, Council of Europe set up European Court of Human Rights. All European Union Member States are parties to the European Convention for the Protection of Human Rights and Fundamental Freedoms. European Court of Human Rights had many cases dealing with above-mentioned article 9. This paper will focus on Court’s cases dealing with veganism, vegetarianism and plant-based diet. It will investigate obligations, which arise from European Convention for the Protection of Human Rights and Fundamental Freedoms to public administration institutions, namely hospitals, prisons, army, school and university canteens, etc. The paper will explore the practice of several European countries and Croatia. The results will show if veganism, vegetarianism and EU promoted plant-based diet are equally protected under European Convention or there are differences, and what differences if there are any. [ABSTRACT FROM AUTHOR]

The number of people reducing their meat consumption due to ethical and environmental concerns is growing. However, meat reducers sometimes care for omnivorous or carnivorous pets, creating the 'vegetarian's dilemma'. Some meat-reducers opt to feed plant-based diets to companion animals, but others express reservations. Cultivated meat offers a possible third path, but consumer perceptions of cultivated meat as pet food have received little scholarly attention. Using survey data from 729 respondents, we analyzed consumers' willingness to feed cultivated meat to companion animals, particularly with reference to their own current dietary practices, and their own willingness to eat cultivated meat. Though not all our respondents willing to eat cultivated meat were willing to feed it to their companions, a large majority were (81.4%, 193/237). However, for those unwilling to eat cultivated meat, the story was more complicated. Vegans and vegetarians were less likely to say they would eat cultivated meat (16.4%, 39/238) than meat-eating respondents (40.3%, 198/491). However, among vegans and vegetarians who would not consume cultivated meat, the majority (55.9%, 86/154) indicated that they would still feed it to their pets. Among meat-eating respondents, only a small minority (9.6%, 11/114) unwilling to eat cultivated meat would feed it to their pets. Consequently, we suggest that the potential market for cultivated meat for pet food is markedly different from the potential market for cultivated meat from human consumption. A key concern among our respondents about feeding cultivated meat to pets was a worry that it was not healthy, indicating that there may be easy gains in cultivated pet food's uptake through messaging relating to safety and nutritional completeness. [ABSTRACT FROM AUTHOR]

Plant-based diets are associated with numerous health benefits but also bear risks of micronutrient deficiencies if inadequately planned. The risk of nutrient deficiencies can be reliably reduced by supplementation but requires risk-awareness. We distributed a paper-and-pencil questionnaire to n = 902 healthcare professionals attending a congress on plant-based nutrition (VegMed 2018, Berlin). On the day of the survey (21 April 2018), n = 475 questionnaires were returned and analyzed descriptively. Of the n = 213 strict vegan participants, 2% (n = 5) took no supplements at all. All supplementing vegans reported taking vitamin B12. Almost three-quarters of vegans (73%, n = 152) took vitamin D, and 22% (n = 45) reported taking omega-3 fatty acids. Iron was supplemented by 13% (n = 28), iodine by 12% (n = 25), calcium by 11% (n = 22), zinc by 7% (n = 14), magnesium by 5% (n = 11), and selenium by 4% (n = 9). For 11%, a supplement other than vitamin B12 was subjectively most important. Nearly 50% had their vitamin B12 levels laboratory tested at least once a year; nearly one-quarter reported testing every two years, and another one-quarter rarely or never. Participants following a vegan diet were better informed about institutional recommendations of the German Nutrition Society and the Academy of Nutrition and Dietetics for vegan diets than participants following vegetarian or omnivorous diets. Vegan nutrition in pregnancy/lactation period and childhood was considered most appropriate by vegans. Despite a high awareness of potential health risks associated with vitamin B12 deficiency on a strict vegan diet and a comprehensive understanding of the official dietary recommendations of nutrition societies, use of supplements and performance of regular laboratory tests were only moderate among vegan healthcare professionals. Considering the paramount importance of adequate supplementation of critical nutrients to avoid nutrient deficiencies, scientific and public discourse should be further facilitated. Further investigation of the supplementation behavior of vegan health professionals could be of particular interest, as a possible correlation with the quality of their own nutrition counseling is not inconceivable. [ABSTRACT FROM AUTHOR]

Animal-based diets in Western countries are increasingly regarded as unsustainable because of their impact on human health, environmental and animal welfare. Promoting shifts toward more plant-based diets seems an effective way to avoid these harms in practice. Nevertheless, claims against the consumption of animal products contradict the ideology of the omnivorous majority known as carnism. Carnism supports animal-product consumption as a cherished social habit that is harmless and unavoidable and invalidates minorities with plant-based diets: vegetarians and vegans (veg*ns). In this theoretical review, we integrate socio-psychological and empirical literature to provide an identity-based motivational account of ideological resistance to veg*n advocacy. Advocates who argue against the consumption of animal products often make claims that it is harmful, and avoidable by making dietary changes toward veg*n diets. In response, omnivores are likely to experience a simultaneous threat to their moral identity and their identity as consumer of animal products, which may arouse motivations to rationalize animal-product consumption and to obscure harms. If omnivores engage in such motivated reasoning and motivated ignorance, this may also inform negative stereotyping and stigmatization of veg*n advocates. These “pro-carnist” and “counterveg*n” defenses can be linked with various personal and social motivations to eat animal products (e.g., meat attachment, gender, speciesism) and reinforce commitment to and ambivalence about eating animal products. This does not mean, however, that veg*n advocates cannot exert any influence. An apparent resistance may mask indirect and private acceptance of advocates’ claims, priming commitment to change behavior toward veg*n diets often at a later point in time. Based on our theoretical account, we provide directions for future research. [ABSTRACT FROM AUTHOR]

Dietary choices contribute to one's environmental footprint and shape social identity. Evidence suggests that adopting plant-based diets (i.e., vegetarianism and veganism) may solve some environmental, health, and animal welfare issues. Yet, this decision leads to the formation of a social identity and out-group bias referred to as "vegephobia". In this paper, I provide a first measure of the presence of vegephobia using social preferences in an online experimental economic environment. I estimate inequity aversion parameters of omnivore dictators (i.e., meat eaters) contingent on their matched partner's dietary identity and test for the presence of vegephobia (pre-registered hypotheses). I also elicit recipients' expectations of discriminatory behaviors. Confirmatory results reject the presence of vegephobia in the economic environment. Further exploratory results reveal some vegephobia driven by the dictators' personal characteristics and social environments. Paradoxically, vegans report experiencing vegephobia outside of the experimental setup but expect pro-social choices from out-group members in the experiment. The results imply that vegephobia might be context-specific and that individuals are increasingly plant-based friendly. [ABSTRACT FROM AUTHOR]

While moral concern for animals has become increasingly important for both consumer food choice and food policy makers, previous research demonstrated that meat eaters attribute lower moral status and mental capacities to animals raised for meat compared to non-food animals. The current research investigated whether this strategic flexibility in moral concern and mind perceptions also occurs when considering aquatic food animals and animals used for dairy and egg products, and the degree to which these concerns and perceptions are evident in pescatarians and vegetarians. We compared perceptions (mind attributions and moral concern) of land food animals versus aquatic food animals, and of animals in the meat versus dairy and egg industry between omnivores (n = 122), pescatarians (n = 118), vegetarians (n = 138), vegans (n = 120), and flexitarians (n = 60). Pescatarians scored lower than other dietary groups on moral concern and mind attribution for aquatic animals relative to farmed land animals. Unlike the other dietary groups, pescatarians and vegetarians scored lower on moral concern and mind attribution for dairy than beef cows and for layer chickens than broiler chickens. These findings demonstrate that pescatarians and vegetarians were flexible in their moral thinking about different types of food animals in ways that suited their consumption habits, even when the same animal was evaluated (e.g., dairy vs beef cows). This research highlights the psychological barriers that might prevent people from reducing animal product consumption and may need to be addressed in interventions to encourage transitioning towards more plant-based diets. [ABSTRACT FROM AUTHOR]

Dear Editor, We read with great interest the paper you have currently in pre-print 'The impact of diet on wastewater treatment works phosphorus loading' by Down and Comber [[1]]. Food and nutrient intake and nutritional status of Finnish vegans and non-vegetarians. In trying to explain why vegans/vegetarians may be eating less phosphorus, we offered that literature data seems to suggest that vegans consume less protein (often P rich) which may explain the observed differences in intake P loads per day. There is also much current debate on the adequacy of protein intake and nutritional quality in vegan and vegetarian diets [[5]], some even suggesting protein intake needs to be increased due to lower bioavailability of plant proteins [[7]]. [Extracted from the article]

Flaxseed (Linum usitatissimum L.) has gained worldwide recognition as a health food because of its abundance in diverse nutrients and bioactive compounds such as oil, fatty acids, proteins, peptides, fiber, lignans, carbohydrates, mucilage, and micronutrients. These constituents attribute a multitude of beneficial properties to flaxseed that makes its use possible in various applications, such as nutraceuticals, food products, cosmetics, and biomaterials. The importance of these flaxseed components has also increased in modern times because of the newer trend among consumers of greater reliance on a plant-based diet for fulfilling their nutritional requirements, which is perceived to be hypoallergenic, more environmentally friendly, sustainable, and humane. The role of flaxseed substances in the maintenance of a healthy composition of the gut microbiome, prevention, and management of multiple diseases has recently been elucidated in various studies, which have highlighted its importance further as a powerful nutritional remedy. Many articles previously reported the nutritive and health benefits of flaxseed, but no review paper has been published reporting the use of individual flaxseed components in a manner to improve the techno-functional properties of foods. This review summarizes almost all possible applications of flaxseed ingredients in food products from an extensive online literature survey; moreover, it also outlines the way forward to make this utilization even better. [ABSTRACT FROM AUTHOR]

Summary: In parallel with an increased focus on climate changes and carbon footprint, the interest in plant‐based diets and its potential health effects have increased over the past decade. The objective of this systematic review and meta‐analysis was to examine the effect of vegan diets (≥12 weeks) on cardiometabolic risk factors in people with overweight or type 2 diabetes. We identified 11 trials (796 participants). In comparison with control diets, vegan diets reduced body weight (−4.1 kg, 95% confidence interval (CI) −5.9 to −2.4, p < 0.001), body mass index (BMI) (−1.38 kg/m2, 95% CI −1.96 to −0.80, p < 0.001), glycated hemoglobin (HbA1c) (−0.18% points, 95% CI −0.29 to −0.07, p = 0.002), total cholesterol (−0.30 mmol/L, 95% CI −0.52 to −0.08, p = 0.007), and low‐density lipoprotein cholesterol (−0.24 mmol/L, 95% CI −0.40 to −0.07, p = 0.005). We identified no effect on blood pressure, high‐density lipoprotein cholesterol, and triglycerides. We found that adhering to vegan diets for at least 12 weeks may be effective in individuals with overweight or type 2 diabetes to induce a meaningful decrease in body weight and improve glycemia. Some of this effect may be contributed to differences in the macronutrient composition and energy intake in the vegan versus control diets. Therefore, more research is needed regarding vegan diets and cardiometabolic health. [ABSTRACT FROM AUTHOR]

This viewpoint piece aims to draw attention to the opportunities that the development and active promotion of an attractive and nutritionally sound plant-based offer present to the hospitality industry on environmental, health and ethical bases that impact societal well-being. The case for advancing the promotion and normalization of plant-based eating at catering facilities is argued using the threefold dimensions associated with food production. First, the environmental impacts of different food types are discussed. This is followed by an evaluation of health-related debates linked to culinary consumption along with a selection of ethical issues involved in food production systems. This review highlights that the environmental sustainability challenges posed by the animal agricultural sector call for innovative and effective mitigating measures that can be linked to the development and promotion of plant-based food consumption which the hospitality industry can actively promote. From the health perspective, plant-based diets can report health benefits in the prevention and treatment of health conditions, but this requires planning by catering providers for nutritionally adequate and wholesome eating. From the ethical dimension, removing animals from the food chain would not only achieve lesser environmental pressures and social issues associated with the consumption of animal-derived produce. This would also reduce the suffering that sentient beings endure across different stages in food production which in turn can improve the hospitality sector's corporate image and ethical stance whilst progressing positive social messages on sustainability, ethics and health. [ABSTRACT FROM AUTHOR]

Background: A vegan diet has benefits on weight reduction and on the parameters of glucose and lipid metabolism. This meta-analysis aimed to investigate the efficacy of plant-based diets on insulin resistance and blood lipids in patients with obesity. Methods: PubMed, Embase, and the Cochrane Library were searched for available papers published up to March 2021. The primary outcome was insulin resistance which was assessed by Homeostasis Model Assessment Insulin Resistance (HOMA-IR), other metabolic parameters measures including the pre/post-diet changes in triglycerides, HDL-cholesterol, total cholesterol, LDL-cholesterol. All analyses were performed using the random-effects model. Results: Six studies (seven datasets) were included. Compared with baseline, the plant-based diet improved the HOMA-IR (SMD = 1.64, 95%CI 0.95, 2.33; I2 = 91.8%, Pheterogeneity < 0.001), total cholesterol (SMD = 2.51, 95% CI 0.88, 4.13; I2 = 98.0%, Pheterogeneity < 0.001), HDL-cholesterol (SMD = 1.55, 95% CI 0.66, 2.44; I2 = 92.0%, Pheterogeneity < 0.001), and LDL-cholesterol (SMD = 2.50, 95% CI 1.30, 3.70; I2 = 94.4%, Pheterogeneity < 0.001), but not the triglycerides (SMD = − 0.62, 95% CI − 1.92, 0.68; I2 = 97.8%, Pheterogeneity < 0.001). The sensitivity analyses showed that the results were robust. Conclusions: In obese individuals with insulin resistance, a vegan diet improves insulin resistance and dyslipidemia, except for triglycerides. [ABSTRACT FROM AUTHOR]