Health effects of vegan diets
Open accessAbstract
Recently, vegetarian diets have experienced an increase in popularity. A vegetarian diet is associated with many health benefits because of its higher content of fiber, folic acid, vitamins C and E, potassium, magnesium, and many phytochemicals and a fat content that is more unsaturated. Compared with other vegetarian diets, vegan diets tend to contain less saturated fat and cholesterol and more dietary fiber. Vegans tend to be thinner, have lower serum cholesterol, and lower blood pressure, reducing their risk of heart disease. However, eliminating all animal products from the diet increases the risk of certain nutritional deficiencies. Micronutrients of special concern for the vegan include vitamins B-12 and D, calcium, and long-chain n-3 (omega-3) fatty acids. Unless vegans regularly consume foods that are fortified with these nutrients, appropriate supplements should be consumed. In some cases, iron and zinc status of vegans may also be of concern because of the limited bioavailability of these minerals.
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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 [51]
The impact of micronutrient status on key measures of exercise performance or adaptive responses to training is minimal compared with macronutrients.
“Although the impact of micronutrient status on key measures of exercise performance or adaptive responses to training is minimal (in comparison with macronutrients), clearly any deficiencies play a role in overall health.”
From Nutritional Considerations for the Vegan Athlete (2023) · cites this paper as [6]
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- Authors
- Craig, W. J.
- Affiliations
- Andrews University (US)
- Corresponding author
- Craig, Winston J
- Venue
- The American Journal of Clinical Nutrition
- Publisher
- Elsevier BV
- Published
- 2009-05
- Volume
- 89
- Issue
- 5
- Pages
- 1627S-1633S
- ISSN
- 0002-9165 (ISSN-L)
- OpenAlex
- W2167459900
- Cited by
- 597
- References
- 105
- Citations by year
- 2026: 29 · 2025: 23 · 2024: 37 · 2023: 45 · 2022: 48 · 2021: 55 · 2020: 67 · 2019: 54 · 2018: 39 · 2017: 25 · 2016: 28 · 2015: 25 · 2014: 27 · 2013: 19 · 2012: 20
- FWCI
- 25.43
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Licence
- Locations
- American Journal of Clinical Nutrition (publishedVersion)
- PubMed (publishedVersion)
- UCLA - Biblioteca de Ciencias de la Salud (submittedVersion)
- 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
- vegan diet, vegetarian diet, health benefits, dietary fiber, micronutrient deficiency, vitamin B12, vitamin D, calcium, omega-3 fatty acids, iron bioavailability, zinc bioavailability, heart disease risk, blood pressure, serum cholesterol, dietary supplements
- MeSH terms
- Adolescent, Body Weight, Cardiovascular Diseases, Choice Behavior, Cholesterol, Female, Health Status, Heart Diseases, Humans, Cholesterol, LDL, Male, Neoplasms, Prostatic Neoplasms, Diet, Vegetarian, Vitamin D Deficiency, Bone Density, Fatty Acids, Omega-3, Asian People, Young Adult
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