Nutritional status of the vegetarian population in adullts

Abstract

INTRODUCTION: In our country, the vegetarian population has an increasing trend. The eating patterns
in this case can be very varied, depending on what types of food are chosen to consume, and range from
the occasional consumption of meat to the non-consumption or use for any purpose of animals and
derivatives. In this study, we will classify the population into: Vegans: they have not consumed meats of
any kind, neither dairy, or eggs in the last 6 months.
Vegetarians: They have not consumed meats of any kind in the last 6 months. But they consumed dairy and
eggs with any frequency.
In Argentina, according to the 2019 National Nutrition and Health Survey (ENNyS 2019), eating patterns
have worsened in recent decades. Inadequate nutrition generates increasing numbers of overweight and
obesity, which represents a serious public health problem in the country.
Most Nutrition Societies in the world agree that properly planned vegetarian and vegan diets can provide
health benefits in the prevention and treatment of certain diseases.
Critical nutrients are considered in this type of diet: Proteins, iron, calcium, zinc, omega 3, vitamin B12,
Vitamin D and Iodine.
OBJECTIVE: With this study we intend to answer if it is possible a vegetarian diet in this population that
does not cause nutrient deficit and can have positive repercussions on the lipid profile and body composition
with respect to the omnivorous population.
MATERIAL AND METHODS: Retrospective analytical observational study. Population: Vegetarians
over 18 years of age from Santiago del Estero who attended a medical consultation between July 2020 and
December 2021. Intentional sampling. Sample size: 38 subjects. It was taken from the Medical Records:
BMI, lipid profile and nutrients.
RESULTS: 38 patients were enrolled in the present study. Overweight was found in 21% and obesity in
4% of the subjects. Total cholesterol was normal in 86% of cases, while HDL was normal in 100% and
LDL in 93%. Hemoglobin was low in 32% of cases, more often in vegetarians than vegans. Vitamin B12
was below normal levels in 41% of the subjects, most of them unsuppleated. Vitamin D was low in 82% of
the subjects, who were not supplemented.
CONCLUSIONS: Vegetarian subjects have mostly normal BMI levels and lipid profile. Hemoglobin and
Ferritin levels were low in a considerable number of subjects. A significant deficit of Vitamin B12 and
Vitamin D was found, which shows the importance of their supplementation.
Vegetarian diet with adequate supplement would be a good option in this population, to improve risk factors
for chronic noncommunicable diseases, such as BMI and lipid profile.
Studies with a larger vegan population are needed to analyze differences between these benefits and those
presented exclusively in this type of population.