Vegetarian Diets
Volume 109, Issue 7, Pages 1266-1282 (July 2009)
Abstract
It is the position of the American Dietetic Association that appropriately planned vegetarian diets,
including total vegetarian or vegan diets, are healthful, nutritionally adequate, and may provide health
benefits in the prevention and treatment of certain diseases. Well-planned vegetarian diets are
appropriate for individuals during all stages of the life cycle, including pregnancy, lactation, infancy,
childhood, and adolescence, and for athletes. A vegetarian diet is defined as one that does not include
meat (including fowl) or seafood, or products containing those foods. This article reviews the current
data related to key nutrients for vegetarians including protein, n-3 fatty acids, iron, zinc, iodine, calcium,
and vitamins D and B-12. A vegetarian diet can meet current recommendations for all of these nutrients.
In some cases, supplements or fortified foods can provide useful amounts of important nutrients. An
evidence-based review showed that vegetarian diets can be nutritionally adequate in pregnancy and
result in positive maternal and infant health outcomes. The results of an evidence-based review showed
that a vegetarian diet is associated with a lower risk of death from ischemic heart disease. Vegetarians
also appear to have lower low-density lipoprotein cholesterol levels, lower blood pressure, and lower
rates of hypertension and type 2 diabetes than nonvegetarians. Furthermore, vegetarians tend to have
a lower body mass index and lower overall cancer rates. Features of a vegetarian diet that may reduce
risk of chronic disease include lower intakes of saturated fat and cholesterol and higher intakes of fruits,
vegetables, whole grains, nuts, soy products, fiber, and phytochemicals. The variability of dietary
practices among vegetarians makes individual assessment of dietary adequacy essential. In addition to
assessing dietary adequacy, food and nutrition professionals can also play key roles in educating
vegetarians about sources of specific nutrients, food purchase and preparation, and dietary
modifications to meet their needs.
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