Vegetarian/Vegan Diet

Fact: only 20% of Americans eat at least the recommended 5 servings per day of fruits and vegetables. In it’s statement of position on the vegetarian diet , the American Dietetic Association states:

• “Scientific data suggest positive relationships between a vegetarian diet and reduced risk for several chronic degenerative diseases and conditions, including obesity, coronary artery disease, hypertension, diabetes mellitus, and some types of cancer. Vegetarian diets, like all diets, need to be planned appropriately to be nutritionally adequate.”
• “It is the position of The American Dietetic Association (ADA) that appropriately planned vegetarian diets are healthful, are nutritionally adequate, and provide health benefits in the prevention and treatment of certain diseases.”

The Safety of a Vegan Diet

Many contemplating conversion to a vegan diet (one completely free of animal products) are concerned about its viability and safety, particularly for children. Given the many health benefits of such a diet, does the evidence show that vegan diets do indeed meet nutritional needs? The answer is clearly yes. According to the American Dietetic Association’s position paper on vegetarian diets “Appropriately planned vegan and lacto-ovo-vegetarian diets satisfy nutrient needs of infants, children, and adolescents and promote normal growth.”

In one study, pediatric developmental tests in vegetarian children indicated mental age advanced over a year beyond chronological age, and mean IQ was well above average (with an average of 116 points), providing reassurance that brain development is normal. Questions about the adequacy of plant-based diets were raised by Dagnelie and Dwyer who observed poor growth in children following a strict macrobiotic diet. The feeding practices of macrobiotic families can vary greatly from those of vegan families. Some very strict macrobiotic diets may lack adequate calories due to fat restrictions, and these diets have been modified more recently to permit the inclusion of somewhat more fat, such as is found in seeds and nuts.

Most parents find it easy to plan a vegan diet that is adequate in protein, calories, vitamins and minerals. Following a vegan diet has been made easier in recent years since vegetarian products fortified with calcium, vitamin D, and vitamin B12 are available in most food stores: vegetarian hot dogs, burgers, fortified soy and rice milks, vegetarian deli slices, and other meat analogs are readily available. Calorie, protein, and all other nutrient needs can be easily met by a vegan diet, supplemented with vitamin B12.

• Calcium Some of the best vegan sources are fortified soy or rice milk, fortified cranberry, orange, or apple juice, collard greens, mustard greens, turnip greens, kale, broccoli, blackstrap molasses, tofu processed with calcium sulfate, and tempeh. Calcium absorption from these foods has been shown to be excellent.
• Vitamin D Vitamin D is normally produced within the body after sunlight exposure to the skin. If children do not get regular sun exposure or live in northern areas, fortified foods and supplements (such as any common multivitamin) are available.
• Protein A diet drawn from varied plant sources easily satisfies protein requirements, providing all essential amino acids, even without intentional combining or “protein complementing” as long as calorie intake is also adequate. Good protein sources include cooked beans, tofu, soy yogurt, tempeh, seitan, nuts, seeds, and whole grains. “Soy protein has been shown to be nutritionally equivalent in protein value to proteins of animal origin and, thus, can serve as the sole source of protein intake if desired.”
• Calories Concern has been expressed that the increased bulk provided by certain foods in the vegan diet will cause a child to feel full before he has consumed enough calories. Including some refined grain products and peeled, cooked vegetables can reduce the bulkiness of meals. Nuts and seed butters, avocados, dried fruits, and added fats (e.g., vegetable oils) can provide additional concentrated calories without bulk.
• Vitamin B12 Produced by microorganisms in the small intestines of humans and animals, vitamin B12 made by humans is not well absorbed and retained. Plant foods contain little of this nutrient. However, it can be easily obtained from vitamin B12 fortified breakfast cereals and soymilk, nutritional yeast, B12 fortified meat analogs, or any common multivitamin. When reading labels, look for the words “cyanocobalamin” or “cobalamin” in the ingredient list. These are the most absorbable forms of vitamin B12. Vitamin B12 deficiency can result in irreversible nerve deterioration.
• Iron Diets consisting of vegetables, fruits, grains, legumes, and nuts provide adequate iron. Consuming foods rich in vitamin C, such as orange juice, with iron-rich foods enhances the absorption of iron. Some foods are naturally rich in both iron and vitamin C, such as broccoli, Swiss chard, and other dark green leafy vegetables. Other good iron sources include iron-fortified cereals, enriched bread, pasta, rice, soybeans, chickpeas, and blackstrap molasses. Dairy products are extremely low in iron and may interfere with iron balance, especially in very small children.
• Zinc Good sources include legumes, nuts, and zinc fortified breakfast cereals.

References:

1. Messina VK, Burke KI. Position of the American Dietetic Association: vegetarian diets. J Am Diet Assoc 1997;97:1317-1321
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