Vegetarianism
For information on the bioavailability of nutrients in plants compared to animal products see this page
Association between meatless diet and depressive episodes: A cross-sectional analysis of baseline data from the longitudinal study of adult health (ELSA-Brasil) - 1 January 2023
We found a positive association between the prevalence of depressive episodes and a meatless diet. Meat non-consumers experienced approximately twice the frequency of depressive episodes of meat consumers, PRs ranging from 2.05 (95%CI 1.00–4.18) in the crude model to 2.37 (95%CI 1.24–4.51) in the fully adjusted model.
We found a positive association between the prevalence of depressive episodes and a meatless diet. Meat non-consumers experienced approximately twice the frequency of depressive episodes of meat consumers, PRs ranging from 2.05 (95%CI 1.00–4.18) in the crude model to 2.37 (95%CI 1.24–4.51) in the fully adjusted model.
Meat in the human diet: An anthropological perspective
“Similar to obligate carnivores, humans have an inefficient ability to chain elongate plant‐rich 18‐carbon fatty acids into the 20‐ and 22‐carbon PUFA essential for cell membrane function and brain tissue, hence requiring direct consumption from animal tissue. Likewise, humans have inherited a very decreased ability to synthesise taurine from precursor amino acids. The proposed rationale, as for obligate carnivores, is that there was reduced selective pressure to synthesise taurine in vivo because exogenous dietary sources of preformed taurine (found only in animal tissue) were being consumed for a lengthy time period. Physiologically haem and other porphyrine iron‐rich compounds derived only from meat are absorbed by humans in preference to ionic forms of iron, whereas herbivorous animals cannot absorb these haem complexes and rely on absorption of ionic iron.”
“Similar to obligate carnivores, humans have an inefficient ability to chain elongate plant‐rich 18‐carbon fatty acids into the 20‐ and 22‐carbon PUFA essential for cell membrane function and brain tissue, hence requiring direct consumption from animal tissue. Likewise, humans have inherited a very decreased ability to synthesise taurine from precursor amino acids. The proposed rationale, as for obligate carnivores, is that there was reduced selective pressure to synthesise taurine in vivo because exogenous dietary sources of preformed taurine (found only in animal tissue) were being consumed for a lengthy time period. Physiologically haem and other porphyrine iron‐rich compounds derived only from meat are absorbed by humans in preference to ionic forms of iron, whereas herbivorous animals cannot absorb these haem complexes and rely on absorption of ionic iron.”
Vegetarianism and Aging
- Missing essential dietary fats necessary for healthy joints, proper heart and brain function, anti-inflammatory effects throughout the body, and smooth glowing skin
- AGE’s and aging from a diet high in carbohydrates consisting of grains (often highly refined), starchy carbohydrates and refined, ‘fake’ foods like artificial meat.
- Depleted collagen—One of the more obvious places you will see collagen deficiency is in the skin. Collagen helps give the skin resilience, so if eggs, dairy, fish, and meat are eliminated from the diet, you will see this deficiency every time you look in the mirror!
Vegetarians Have Smaller Brains
Barry Groves take on the subject
"Using tests and brain scans on community-dwelling volunteers aged 61 to 87 years without cognitive impairment at enrolment, they measured the size of the participants' brains. When the volunteers were retested five years later the scientists found those with the lowest levels of vitamin B12 intake were the most likely to have brain shrinkage. Not surprisingly, vegans who eschew all foods of animal origin, suffered the most brain shrinkage. This confirms earlier research showing a link between brain atrophy and low levels of B12"
Barry Groves take on the subject
"Using tests and brain scans on community-dwelling volunteers aged 61 to 87 years without cognitive impairment at enrolment, they measured the size of the participants' brains. When the volunteers were retested five years later the scientists found those with the lowest levels of vitamin B12 intake were the most likely to have brain shrinkage. Not surprisingly, vegans who eschew all foods of animal origin, suffered the most brain shrinkage. This confirms earlier research showing a link between brain atrophy and low levels of B12"
How do Vegan Diets Affect the Brain?
Georgia Ede covers the subject nicely
"Are vegan diets good for the brain?
The short answer? Un-supplemented vegan diets lack key nutrients required for human cells to operate, and therefore are incompatible with human life. Of course they will cause brain malfunction, but exactly what that will look like in different individuals is hard to predict."
Georgia Ede covers the subject nicely
"Are vegan diets good for the brain?
The short answer? Un-supplemented vegan diets lack key nutrients required for human cells to operate, and therefore are incompatible with human life. Of course they will cause brain malfunction, but exactly what that will look like in different individuals is hard to predict."
Could we be overlooking a potential choline crisis in the United Kingdom?
The mounting evidence of choline’s importance makes it essential that it does not continue to be overlooked in the UK. This is now more important than ever given that accelerated food trends towards plant-based diets/veganism could have further ramifications on choline intake/status. Government bodies and organisations should look to extended datasets to include this essential nutrient. So far, looking at the evidence-base we know that:
The mounting evidence of choline’s importance makes it essential that it does not continue to be overlooked in the UK. This is now more important than ever given that accelerated food trends towards plant-based diets/veganism could have further ramifications on choline intake/status. Government bodies and organisations should look to extended datasets to include this essential nutrient. So far, looking at the evidence-base we know that:
- Choline is a critical nutrient needed for neurocognition, lipid metabolism, liver function and homocysteine regulation.
- The majority of Europeans, American, Canadian and Australian populations are not meeting choline AI recommendations.
- Eggs, milk and meat appear to be major dietary providers and further movements away from the consumption of these could have unintended consequences for choline intake/status.
- Ongoing nutrition research must study ‘long-term’ intakes of choline e.g. using food frequency questionnaires rather than 24-hour recalls, which will give a more reliable picture of choline intakes.
- More needs to be done to educate health care professionals and consumers about the importance of a choline-rich diet and how to achieve this.
- If choline is not obtained in the levels needed from dietary sources per se then supplementation strategies will be required, especially in relation to key stages of the life-cycle such as pregnancy, when choline intakes are critical to infant development.34
Vegetarians Found To Have More Cancer, Allergies And Mental Health Disorders
After controlling for variables, they found that vegetarians did have lower BMI and alcohol consumption but had poorer overall health. Vegetarians had higher incidences of cancer, allergies, and mental health disorders, a higher need for health care, and poorer quality of life.
After controlling for variables, they found that vegetarians did have lower BMI and alcohol consumption but had poorer overall health. Vegetarians had higher incidences of cancer, allergies, and mental health disorders, a higher need for health care, and poorer quality of life.
How prevalent is vitamin B12 deficiency among vegetarians?
"Vegetarians are at risk for vitamin B12 (B12) deficiency due to suboptimal intake. The goal of the present literature review was to assess the rate of B12 depletion and deficiency among vegetarians and vegans. Using a PubMed search to identify relevant publications, 18 articles were found that reported B12 deficiency rates from studies that identified deficiency by measuring methylmalonic acid, holo-transcobalamin II, or both. The deficiency rates reported for specific populations were as follows: 62% among pregnant women, between 25% and almost 86% among children, 21–41% among adolescents, and 11–90% among the elderly. Higher rates of deficiency were reported among vegans compared with vegetarians and among individuals who had adhered to a vegetarian diet since birth compared with those who had adopted such a diet later in life. The main finding of this review is that vegetarians develop B12 depletion or deficiency regardless of demographic characteristics, place of residency, age, or type of vegetarian diet. Vegetarians should thus take preventive measures to ensure adequate intake of this vitamin, including regular consumption of supplements containing B12."
"Vegetarians are at risk for vitamin B12 (B12) deficiency due to suboptimal intake. The goal of the present literature review was to assess the rate of B12 depletion and deficiency among vegetarians and vegans. Using a PubMed search to identify relevant publications, 18 articles were found that reported B12 deficiency rates from studies that identified deficiency by measuring methylmalonic acid, holo-transcobalamin II, or both. The deficiency rates reported for specific populations were as follows: 62% among pregnant women, between 25% and almost 86% among children, 21–41% among adolescents, and 11–90% among the elderly. Higher rates of deficiency were reported among vegans compared with vegetarians and among individuals who had adhered to a vegetarian diet since birth compared with those who had adopted such a diet later in life. The main finding of this review is that vegetarians develop B12 depletion or deficiency regardless of demographic characteristics, place of residency, age, or type of vegetarian diet. Vegetarians should thus take preventive measures to ensure adequate intake of this vitamin, including regular consumption of supplements containing B12."
Vegetarianism produces subclinical malnutrition, hyperhomocysteinemia and atherogenesis
Link provided by Malaena Medford
"Conclusion
The low dietary intake of protein and sulfur amino acids by a plant-eating population leads to subclinical protein malnutrition, explaining the origin of hyperhomocysteinemia and the increased vulnerability of these vegetarian subjects to cardiovascular diseases."
~Protein malnutrition. This is prevalent in vegetarians of all types because of anti-nutrients and poor protein quality.
Link provided by Malaena Medford
"Conclusion
The low dietary intake of protein and sulfur amino acids by a plant-eating population leads to subclinical protein malnutrition, explaining the origin of hyperhomocysteinemia and the increased vulnerability of these vegetarian subjects to cardiovascular diseases."
~Protein malnutrition. This is prevalent in vegetarians of all types because of anti-nutrients and poor protein quality.
Vegetarian diet and all-cause mortality: Evidence from a large population-based Australian cohort - the 45 and Up
Link provided by Malaena Medford
Highlights
Link provided by Malaena Medford
Highlights
- Vegetarians had healthier lifestyle behaviours than non-vegetarians.
- No difference in all-cause mortality between vegetarians and non-vegetarians
- Semi-vegetarians or pesco-vegetarians did not have a reduced risk of death.
Determination Of Plant Proteins Via The Kjeldahl Method And Amino Acid Analysis: A Comparative Study
The standard method for calculating protein content of plants is flawed and overestimates the protein by 16%-93%
Abstract: The amount of protein in most foods is usually determined by multiplying its Kjeldahl nitrogen content by a factor of 6.25. The reliability of this method in quantitating plant proteins was investigated. Ten lesser known plant leaf samples of nutritional significance among certain populations in Nigeria were used for this study. Protein contents of the plant samples were determined via the kjeldahl method using the conventional nitrogen to protein (N:P) conversion factor 6.25 (i.e. total nitrogen × 6.25) and by summation of amino acid residues (considered more accurate and taken here as the actual protein content). From data of total amino acid and total nitrogen, specific N:P conversion factors were calculated for each sample. The N:P factors ranged from 3.24 to 5.39, with an overall average of 4.64. Protein contents were also calculated using this new factor. Comparison of the calculated protein contents showed that the traditional conversion factor of 6.25 overestimated the actual protein content of the samples. The degree of overestimation ranged from 16%-93%. Protein contents calculated with our adjusted factor (4.64) gave results that are in good agreement with the actual protein content. Our results indicate that calculation of protein content by N × 6.25 is highly unsuitable for plant samples.
The standard method for calculating protein content of plants is flawed and overestimates the protein by 16%-93%
Abstract: The amount of protein in most foods is usually determined by multiplying its Kjeldahl nitrogen content by a factor of 6.25. The reliability of this method in quantitating plant proteins was investigated. Ten lesser known plant leaf samples of nutritional significance among certain populations in Nigeria were used for this study. Protein contents of the plant samples were determined via the kjeldahl method using the conventional nitrogen to protein (N:P) conversion factor 6.25 (i.e. total nitrogen × 6.25) and by summation of amino acid residues (considered more accurate and taken here as the actual protein content). From data of total amino acid and total nitrogen, specific N:P conversion factors were calculated for each sample. The N:P factors ranged from 3.24 to 5.39, with an overall average of 4.64. Protein contents were also calculated using this new factor. Comparison of the calculated protein contents showed that the traditional conversion factor of 6.25 overestimated the actual protein content of the samples. The degree of overestimation ranged from 16%-93%. Protein contents calculated with our adjusted factor (4.64) gave results that are in good agreement with the actual protein content. Our results indicate that calculation of protein content by N × 6.25 is highly unsuitable for plant samples.
According to Malaena Medford, besides the above overestimation of protein in plants:
And the fact that plant proteins are bound to protease inhibitors--which block protein digestion of plant proteins--it means that not only is detecting protein content wrong, but actual digestion and absorption is so far below what one needs that it can make people ill.
Links from the Farming Truth website - Aimed at dispelling vegan myths
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The Farming Truth Project started on August 23, 2015 in response to the rampant misinformation I found online about agriculture. |
This article measures the changes in energy use, blue water footprint, and greenhouse gas (GHG) emissions associated with shifting from current US food consumption patterns to three dietary scenarios, which are based, in part, on the 2010 USDA Dietary Guidelines (US Department of Agriculture and US Department of Health and Human Services in Dietary Guidelines for Americans, 2010, 7th edn, US Government Printing Office, Washington, 2010).
Based on his theory of animal rights, Regan concludes that humans are morally obligated to consume a vegetarian or vegan diet. When it was pointed out to him that even a vegan diet results in the loss of many animals of the field, he said that while that may be true, we are still obligated to consume a vegetarian/vegan diet because in total it would cause the least harm to animals (Least Harm Principle, or LHP) as compared to current agriculture. But is that conclusion valid? Isit possible that some other agricultural production alternatives may result in least harm to animals? An examination of this question shows that the LHP may actually be better served using food production systems that include both plant-based agriculture and aforage-ruminant-based agriculture as compared to a strict plant-based (vegan) system. Perhaps we are morally obligated to consume a diet containing both plants and ruminant(particularly cattle) animal products.
This assessment suggests that removing animals from US agriculture would reduce agricultural GHG emissions, but would also create a food supply incapable of supporting the US population’s nutritional requirements.
The documentary “What the Health” espouses the fairy tale that all major diseases (heart disease, diabetes, cancer, and many others) can be prevented and cured by eliminating meat and dairy from the diet. It is a blatant polemic for veganism, biased and misleading, and is not a reliable source of scientific information.
At the macronutrient level, the diet of Danish vegans is in better accordance with the NNR than the diet of the general Danish population. At the micronutrient level, considering both diet and supplements, the vegan diet falls short in certain nutrients, suggesting a need for greater attention toward ensuring recommended daily intake of specific vitamins and minerals.
Our study has shown that Austrian adults who consume a vegetarian diet are less healthy (in terms of cancer, allergies, and mental health disorders), have a lower quality of life, and also require more medical treatment. Therefore, a continued strong public health program for Austria is required in order to reduce the health risk due to nutritional factors. Moreover, our results emphasize the necessity of further studies in Austria, for a more in-depth analysis of the health effects of different dietary habits.
Objectives: The study examined the effect the life-long vegetarian diet on male fertility and focused on vegetarians living in the Loma Linda blue zone, a demographic area known for life longevity. The objective was to compare sperm characteristics of vegetarian with non-vegetarian males. Study design: The cross-sectional observational study was based on semen analyses of 474 males from 2009 to 2013. Patients categorized themselves as either life-long lacto-ovo vegetarians (N=26; vegetable diet with dairy and egg products), vegans (N=5; strictly vegetables with no animal products) or non-vegetarians (N=443; no diet restrictions). Sperm quality was assessed using a computer-aided sperm analyzer and strict morphology and chromatin integrity were manually evaluated. Results: Lacto-ovo vegetarians had lower sperm concentration (50.7±7.4M/mL versus non-vegetarians 69.6±3.2M/mL, mean±S.E.M.). Total motility was lower in the lacto-ovo and vegan groups (33.2±3.8% and 51.8±13.4% respectively) versus non-vegetarians (58.2±1.0%). Vegans had lowest hyperactive motility (0.8±0.7% versus lacto-ovo 5.2±1.2 and non-vegetarians 4.8±0.3%). Sperm strict morphologies were similar for the 3 groups. There were no differences in rapid progression and chromatin integrity. Conclusions: The study showed that the vegetables-based food intake decreased sperm quality. In particular, a reduction in sperm quality in male factor patients would be clinically significant and would require review. Furthermore, inadequate sperm hyperactivation in vegans suggested compromised membrane calcium selective channels. However, the study results are cautiously interpreted and more corroborative studies are needed. |
Full paper available here:
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Bone health is a concern for long-term vegans. Vegans are consistently reported to have lower intakes of calcium and vitamin D, with resultant lower blood levels of vitamin D and lower bone mineral density reported worldwide.
Fracture rates are also nearly a third higher among vegans compared with the general population.
Omega 3 and iodine levels are also lower compared with meat eaters, as are vitamin B12 levels.
Vitamin B12 is most often obtained from animal foods, and higher rates of deficiency have been found in vegans compared with other vegetarians and meat eaters.
The symptoms can be serious and include extreme tiredness and weakness, poor digestion and developmental delays in young children. Untreated, vitamin B12 deficiency can cause irreversible nerve damage.
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An essay on the same subject by Dr. Natasha Campbell McBride
"In the clinical practice we see the degeneration of the brain function in people on purely vegan diets: first the sense of humour goes, the person becomes 'black-and-white' in their thinking and behaviour, the sharpness of the mind goes, memory suffers, depression sets in and other mental problems follow. These are all the signs of a starving brain." |
Failed Vegan YouTuber Leaderboard
A list of the highest ranked (by follower over 100,000) vegan YouTubers showing the number who have quit veganism or been outed as not being vegan.
A list of the highest ranked (by follower over 100,000) vegan YouTubers showing the number who have quit veganism or been outed as not being vegan.
Meat and mental health: A meta-analysis of meat consumption, depression, and anxiety
The purpose of this meta-analysis was to extend our previous systematic review (Dobersek et al. 2020) and provide quantitative evidence to inform clinicians, policy-makers, and future research. Our results show that meat abstention (vegetarianism or veganism) is clearly associated with poorer mental health, specifically higher levels of both depression and anxiety. Our cumulative analyses suggest that the more rigorous the study, the stronger the relation between meat abstention and mental illness. However, the current body of evidence preludes temporal and causal inferences, and none should be inferred.
The purpose of this meta-analysis was to extend our previous systematic review (Dobersek et al. 2020) and provide quantitative evidence to inform clinicians, policy-makers, and future research. Our results show that meat abstention (vegetarianism or veganism) is clearly associated with poorer mental health, specifically higher levels of both depression and anxiety. Our cumulative analyses suggest that the more rigorous the study, the stronger the relation between meat abstention and mental illness. However, the current body of evidence preludes temporal and causal inferences, and none should be inferred.
Risk of hip fracture in meat-eaters, pescatarians, and vegetarians: results from the UK Women’s Cohort Study - 11 August, 2022
Overall, vegetarians but not occasional meat-eaters or pescatarians were at a higher risk of hip fracture compared to regular meat-eaters in this cohort of UK women. Further research is needed to confirm this in other populations, such as men and non-European populations, and to identify the factors responsible for the observed risk difference. In particular, further research exploring the roles of BMI and nutrients abundant in animal-sourced foods is recommended so that public health interventions and policy guidelines aiming to reduce hip fracture risk in vegetarians through dietary change or weight management can be formed.
Overall, vegetarians but not occasional meat-eaters or pescatarians were at a higher risk of hip fracture compared to regular meat-eaters in this cohort of UK women. Further research is needed to confirm this in other populations, such as men and non-European populations, and to identify the factors responsible for the observed risk difference. In particular, further research exploring the roles of BMI and nutrients abundant in animal-sourced foods is recommended so that public health interventions and policy guidelines aiming to reduce hip fracture risk in vegetarians through dietary change or weight management can be formed.
Association between meatless diet and depressive episodes: A cross-sectional analysis of baseline data from the longitudinal study of adult health (ELSA-Brasil)
Highlights
Highlights
- Vegetarianism appears to be associated with a high prevalence of depressive episodes.
- In this study, participants who excluded meat from their diet were found to have a higher prevalence of depressive episodes as compared to participants who consumed meat.
- This association is independent of socioeconomic, lifestyle factors and nutrient deficiencies.