Premium
Efficacy of an Evidence‐based Food Guide for Vegetarians and Vegans
Author(s) -
Knurick Jessica R,
Fladell Lauren,
Johnston Carol S
Publication year - 2013
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.27.1_supplement.1062.6
Subject(s) - micronutrient , biofortification , bioavailability , food science , nutrient , vitamin , vitamin d and neurology , food group , dietary reference intake , vitamin b12 , environmental health , medicine , microbiology and biotechnology , chemistry , biology , endocrinology , organic chemistry , pathology , pharmacology
The 2002 modified food guide pyramid for vegetarians was recently updated to incorporate scientific findings from the past decade. The new guide promotes novel food groups (green leafy vegetables, nuts/seeds, beans/quinoa, and soy) to assure nutrient adequacy. In addition, the guide recommends that vegetarians increase protein intake to 125% of the DRI and increase zinc intake to about 250% of the RDA to account for low bioavailability. Additional recommendations address nutritional adequacy for calcium, vitamin D, selenium, iron, vitamin B12, and the omega‐3 fatty acids, including maintaining the omega‐6/omega‐3 ratio between two and four. To examine the efficacy of these new guidelines, 5 vegetarian and 5 vegan menu plans were developed based upon the serving recommendations of the updated food groups. Nutrient recommendations were exceeded for protein (+20%), vitamin B12 (+60%), selenium (+210%), calcium (+40%), and omega‐3 (+230%). The omega‐6/omega‐3 ratio averaged 2.8. Inadequate intakes were noted for iron (−40% for females), zinc (− 60%), and vitamin D (−70%). Menus developed utilizing the new food groups provided for adequate nutrient intakes, with the exception of iron, zinc, and vitamin D. To meet these recommendations, an individual following this food guide would be encouraged to specifically select cereals fortified with these micronutrients.