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Position Paper
Position of the Academy of Nutrition and Dietetics: Vegetarian Diets

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Abstract

It is the position of the Academy of Nutrition and Dietetics that appropriately planned vegetarian, including vegan, diets are healthful, nutritionally adequate, and may provide health benefits for the prevention and treatment of certain diseases. These diets are appropriate for all stages of the life cycle, including pregnancy, lactation, infancy, childhood, adolescence, older adulthood, and for athletes. Plant-based diets are more environmentally sustainable than diets rich in animal products because they use fewer natural resources and are associated with much less environmental damage. Vegetarians and vegans are at reduced risk of certain health conditions, including ischemic heart disease, type 2 diabetes, hypertension, certain types of cancer, and obesity. Low intake of saturated fat and high intakes of vegetables, fruits, whole grains, legumes, soy products, nuts, and seeds (all rich in fiber and phytochemicals) are characteristics of vegetarian and vegan diets that produce lower total and low-density lipoprotein cholesterol levels and better serum glucose control. These factors contribute to reduction of chronic disease. Vegans need reliable sources of vitamin B-12, such as fortified foods or supplements.

Section snippets

Trends among Vegetarians

According to a nationwide poll in 2016, approximately 3.3% of American adults are vegetarian or vegan (never eat meat, poultry, or fish), and about 46% of vegetarians are vegan.1 The same poll revealed that 6% of young adults (18 to 34 years) are vegetarian or vegan, while only 2% of those 65 years or older are vegetarian. Sales of alternative meat products reached $553 million in 2012, an 8% increase in 2 years. It was observed that 36% of survey responders sought vegan meat alternatives,

Protein

Vegetarian, including vegan, diets typically meet or exceed recommended protein intakes, when caloric intakes are adequate.6, 7, 8 The terms complete and incomplete are misleading in relation to plant protein. Protein from a variety of plant foods, eaten during the course of a day, supplies enough of all indispensable (essential) amino acids when caloric requirements are met.7 The regular use of legumes and soy products will ensure an adequate protein intake for the vegetarian, as well as

Therapeutic Vegetarian Diets and Chronic Disease

Provided that adequate nutrition education is given, a therapeutic vegetarian diet performs as well as omnivorous diets in terms of adherence.43 As with implementation of any diet, employing a variety of counseling strategies, including motivational interviewing, frequent sessions, cooking demonstrations, and incentives, can improve nutrition-related outcomes when using a vegetarian diet therapeutically.

Vegetarian Diets throughout the Life Cycle

Well-planned vegan, lacto-vegetarian, and lacto-ovo-vegetarian diets are appropriate, and they satisfy the nutrient needs and promote normal growth at all stages of the life cycle, including pregnancy and lactation, infancy, childhood, adolescence, older adulthood, and for athletes.

Environmental Issues

Plant-based diets are more environmentally sustainable than diets rich in animal products because they use fewer natural resources and are associated with considerably less environmental damage.101, 102, 103, 104, 105 The current worldwide consumption of diets high in meat and dairy products is considered by some as unsustainable.101, 103, 105 The systematic review conducted by the Scientific Committee of the Dietary Guidelines for Americans provides evidence that diets higher in plant foods

Roles, Responsibilities, and Resources for the RDN and NDTR

Vegan and vegetarian diets can provide significant health benefits compared with nonvegetarian diets. Ensuring energy balance; nutritional adequacy; and a focus on a variety of vegetables, legumes, fruits, whole grains, nuts, and seeds, can maximize these benefits. Nutrition and dietetics practitioners can play key roles in educating vegetarians about sources of specific nutrients and foods useful in the management of specific chronic diseases. In order to effectively counsel on the adoption

Conclusions

Interest in and appreciation for plant-based diets continue to grow in the United States and other parts of the world as governmental agencies and various health and nutrition organizations promote the regular use of plant foods. Abundant choices in the marketplace facilitate following a plant-based diet. Well-designed vegetarian diets provide adequate nutrient intakes for all stages of the lifecycle and can also be useful in the therapeutic management of some chronic diseases. Overall

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  • Cited by (746)

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    This Academy of Nutrition and Dietetics position was adopted by the House of Delegates Leadership Team on October 18, 1987 and reaffirmed on September 12, 1992; September 6, 1996; June 22, 2000; June 11, 2006; and March 19, 2012. This position is in effect until December 31, 2021. Position papers should not be used to indicate endorsement of products or services. All requests to use portions of the position or republish in its entirety must be directed to the Academy at [email protected].

    Authors: Vesanto Melina, MS, RD (Consultant, Vancouver, Canada); Winston Craig, PhD, MPH, RD (Andrews University, Berrien Springs, MI); Susan Levin, MS, RD, CSSD (Physicians Committee for Responsible Medicine, Washington, DC).

    STATEMENT OF POTENTIAL CONFLICT OF INTEREST No potential conflict of interest was reported by the authors.

    FUNDING/SUPPORT There is no funding to disclose.

    Reviewers: Hunger and Environmental Nutrition dietetic practice group (Melissa Altman-Traub, MS, RDN, LDN, Community College of Philadelphia, Philadelphia, PA); Catherine Conway, MS, RDN, CDN, CDE (YAI/National Institute for People with Disabilities, New York, New York); Sharon Denny, MS, RD (Academy Knowledge Center, Chicago, IL); Sarah Picklo Halabu, RDN, LDN, CDE (Academy Publications and Resources, Chicago, IL); D. Enette Larson-Meyer, PhD, RD, CSSD (University of Wyoming, Laramie, WY); Mark E. Rifkin, MS, RD (Academy Policy Initiatives & Advocacy, Washington, DC); Tamara Schryver, PhD, MS, RD (The Schwan Food Company, Minneapolis, MN); Alison Steiber, PhD, RD (Academy Research, International and Scientific Affairs, Chicago, IL); Vegetarian Nutrition dietetic practice group (John Westerdahl, PhD, MPH, RD, CNS, FAND, Bragg Health Foundation, Santa Barbara, CA).

    Academy Positions Committee Workgroup: Mary Ellen E. Posthauer, RDN, CD, LD, FAND (chair) (MEP Healthcare Dietary Services, Inc, Evansville, IN); Ainsley Malone, MS, RD, LD, CNSC, FAND, FASPEN (American Society for Parenteral and Enteral Nutrition, New Albany, OH); Joan Sabate, MD, DrPH (content advisor) (Loma Linda University, Loma Linda, CA).

    The authors thank the reviewers for their many constructive comments and suggestions. The reviewers were not asked to endorse this position or the supporting paper.

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