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Cited by 374Nutritional Studies and DietAgriculture Sustainability and Environmental ImpactNutrition and Health Studies

Nutrition concerns and health effects of vegetarian diets

Craig, Winston John·2010·Nutrition in Clinical Practice
DOI 10.1177/0884533610385707
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Abstract

Vegetarians exhibit a wide diversity of dietary practices, often described by what is omitted from their diet. When a vegetarian diet is appropriately planned and includes fortified foods, it can be nutritionally adequate for adults and children and can promote health and lower the risk of major chronic diseases. The nutrients of concern in the diet of vegetarians include vitamin B(12), vitamin D, ω-3 fatty acids, calcium, iron, and zinc. Although a vegetarian diet can meet current recommendations for all of these nutrients, the use of supplements and fortified foods provides a useful shield against deficiency. A vegetarian diet usually provides a low intake of saturated fat and cholesterol and a high intake of dietary fiber and many health-promoting phytochemicals. This is achieved by an increased consumption of fruits, vegetables, whole-grains, legumes, nuts, and various soy products. As a result of these factors, vegetarians typically have lower body mass index, serum total and low-density lipoprotein cholesterol levels, and blood pressure; reduced rates of death from ischemic heart disease; and decreased incidence of hypertension, stroke, type 2 diabetes, and certain cancers than do nonvegetarians.

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  • It is likely that the intestinal microbiome associated with residence in industrialized areas results from the Western diet.

    “Together with the well-described health benefits of plant-based diets typical of vegetarians and vegans50, 51, it is likely that the intestinal microbiome associated with residence in industrialized areas results from the Western diet.”

    From Diet and the Intestinal Microbiome: Associations, Functions, and Implications for Health and Disease (2014) · cites this paper as [50]

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Authors
Craig, W. J.
Affiliations
Andrews University (US)
Corresponding author
Craig, Winston John
Venue
Nutrition in Clinical Practice
Publisher
Wiley
Published
2010-12
Volume
25
Issue
6
Pages
613-620
ISSN
  • 0884-5336 (ISSN-L)
  • 1941-2452
DOI
10.1177/0884533610385707
OpenAlex
W2144385490
Cited by
370
References
77
Citations by year
2026: 11 · 2025: 34 · 2024: 27 · 2023: 29 · 2022: 30 · 2021: 35 · 2020: 32 · 2019: 21 · 2018: 18 · 2017: 19 · 2016: 17 · 2015: 21 · 2014: 32 · 2013: 19 · 2012: 22
FWCI
2.04
Type
journal article
Language
en
Open access
closed
Licence
onlinelibrary.wiley.com/termsAndConditions#vor (vor, 6 d)
Locations
  • Nutrition in Clinical Practice (publishedVersion)
  • PubMed (publishedVersion)
  • Digital Commons - Andrews University (Andrews University) (submittedVersion)
Topics
  • Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Nutritional Studies and Diet
  • Physical Sciences › Environmental Science › Ecology › Agriculture Sustainability and Environmental Impact
  • Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Nutrition and Health Studies
Keywords
vegetarian diet, nutritional adequacy, vitamin B12, vitamin D, omega-3 fatty acids, calcium, iron, zinc, fortified foods, dietary supplements, chronic disease risk, dietary fiber, phytochemicals, body mass index, cholesterol, blood pressure, ischemic heart disease, hypertension, type 2 diabetes, cancer risk
MeSH terms
Cardiovascular Diseases, Deficiency Diseases, Diabetes Mellitus, Type 2, Health Status, Humans, Neoplasms, Diet, Vegetarian

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