Vegetarian Diets and Cardiovascular Risk in Women

Abstract Introduction: Vegetarian diets have favorable effects on cardiovascular risk, provided that they do not contain ultra-processed foods (UPF). Objective: To compare the metabolic profile, cardiovascular risk, body composition, and food consumption in vegan (VEG), lacto-ovo vegetarian (LOV), and omnivorous (OMNI) women. To verify the association between UPF consumption and cardiovascular risk. Methods: Cross-sectional study with 119 VEG (n = 43), LOV (n = 38), and OMNI (n = 38) women. Anthropometric and biochemical parameters and the Framingham risk score were assessed. Food consumption was assessed by means of a 3-day food register, and intake of macronutrients, micronutrients, and UPF was estimated. The correlation between UPF consumption and cardiovascular risk was assessed using Spearman's coefficient, with a significance level of 5%. Results: The groups showed low cardiovascular risk, without significant difference between them. The VEG and LOV groups had lower body mass index, neck circumference, body shape index, and systolic blood pressure (p < 0.05) than the OMNI group; greater consumption of carbohydrates, sugars, dietary fibers, micronutrients, beta-carotene, and carotenoids; and lower consumption of total fat, saturated fatty acids, and cholesterol (p < 0.05). Consumption of UPF was lower in the LOV group (5.7 [0.0- 19.8]) than in the OMNI group (14.9 [5.1 - 22.3]; p < 0.05). UPF consumption was associated with SBP (ρ = 0.439; p = 0.007) and blood sugar (ρ = 0.422; p = 0.010) in the VEG group, and in the LOV group it was inversely associated with LDL-c (ρ = −0.456; p = 0.010). Conclusion: Vegetarian women showed better body composition and dietary quality than OMNI women. It is important to take consumption of UPF in vegetarians into consideration, in order to improve cardiovascular risk in women.

La enfermedad neurológica de Leonardo da Vinci / The neurological disease of Leonardo da Vinci

Introducción: el año 2019 se conmemoraron los 500 años de la muerte de Leonardo da Vinci en el Chateux du Cloux, Francia. Según registros históricos, Leonardo vivió los últimos años de su vida con una parálisis en su mano derecha, atribuida a un probable accidente cerebrovascular (ACV), lo cual afectó a su capacidad para emprender nuevos proyectos pictóricos. Este trabajo describe como fueron los últimos años de vida de Leonardo, revisa los antecedentes sobre salud y su probable enfermedad neurológica, sus eventuales etio-logías y sus consecuencias. Desarrollo: Leonardo llegó a Francia en 1516 por invitación del rey Francisco I para llevar el Renacimiento y completar su formación personal. En 1517 es visitado por el cardenal Luis de Aragón, y su secretario registra en su diario que Leonardo se encuentra afectado de una parálisis de la mano derecha. Algunos autores sugieren un ACV como causa probable, sobretodo porque según el historiador Vasari, Leonardo vivió sus últimos años en condición de discapacidad. Se llega a plantear que su condición de vege-tariano habría podido influir como factor de riesgo de ACV. Sin embargo, un dibujo no fechado de Figino muestra a Leonardo con una parálisis de tipo periférica de la mano derecha, abriendo el diagnóstico diferencial. Conclusiones: no hay información suficiente para valorar el tipo y la causa de enfermedad neurológica de Leonardo da Vinci, no obstante, está influyó significativamente en su interacción con su discípulo Francisco Melzi y su mecenas Francisco I, hecho que contribuyó a que su legado perdure hasta hoy.

Introduction: the year2019 marked the 500th anniversary of the death of Leonardo da Vinci at the Chateau du Cloux, France. According to historical records, Leonardo lived the last years of his life with palsy on his right hand, attributed to a probable stroke, which affected his ability to undertake new pictorial projects. This study describes how were the last years of Leonardo's life, reviews his medical history and his probable neurological disease, with its possible etiologies and its consequences. Discussion: Leonardo arrived in France in 1516 invited by King Francis I to lead the Renaissance and complete his education. In 1517, cardinal Luis de Aragón visited Leonardo, and his secretary recorded in his diary that he was affected by a palsy on his right hand. Some authors suggest that stroke could have been a probable cause, especially because according to the historian Vasari, Leonardo lived his last years in a condition of disability. His vegetarian food habit could have been a risk factor for his suspected stroke. However, an undated drawing by Figino shows Leonardo with a peripheral nerve palsy on his right hand, opening up the differential diagnosis. Conclusions:there is not enough information to assess the type and cause of Leonardo da Vinci's neurological disease. However, this condition significantly affected his interaction with his discipleFrancisco Melzi and his patron Francisco I, a fact that contributed to his legacy enduring until today.

Níveis de concordância com regras descritivas sobre comportamentos alimentares entre veg(etari)anos / Levels of agreement with descriptive rules on food behavior between vegans and vegetarians / Niveles de acuerdo con reglas descriptivas sobre comportamientos alimentarios entre veg(etari)anos

O vegetarianismo é uma prática que exclui carnes e pode evitar outros produtos de origem animal. Esta última modalidade está muito associada ao veganismo, uma filosofia que defende a libertação animal. Aderir a tais condições implica no seguimento de algumas normas que norteiam comportamentos alimentares e interações sociais. Partindo desse pressuposto, objetivou-se avaliar o nível de concordância, entre vegetarianos e veganos, quanto a regras que descrevem comportamentos alimentares. A pesquisa contou com 398 participantes, sendo 198 não estritos e 200 estritos, que responderam a um questionário on-line autoaplicável. Os dados, analisados via teste t, apontaram maiores níveis de concordância com comportamentos mais restritos entre vegetarianos estritos e veganos os quais também relataram maior embasamento em valores. Este estudo, que trouxe uma ótica de análise para os comportamentos alimentares em termos de localização de reforços, pode contribuir com novas práticas em saúde direcionadas às pessoas vegetarianas e veganas. (AU)

Vegetarianism is a practice that excludes meat and can avoid other products of animal origin. This latter modality is closely associated with veganism, a philosophy that advocates animal liberation. Adherence to these conditions implies following some norms that guide eating behaviors and social interactions. Based on this assumption, we aimed to evaluate the agreement level, between vegetarians and vegans, regarding rules that describe food behaviors. The survey included 398 participants, 198 non-strict and 200 strict vegetarians, who answered a self-administered online questionnaire. The data, analyzed by t-test, showed higher agreement level with more restricted behaviors between strict vegetarians and vegans, who also reported a higher base on values. This study, which provided an analysis perspective on eating behaviors in terms of reinforcement location, may contribute to new health practices aimed at vegetarians and vegans. (AU)

El vegetarianismo es una práctica que excluye carnes y también puede evitar otros productos de origen animal de la alimentación. Esta última modalidad está muy asociada al veganismo, una filosofía que defiende la liberación animal. Adherirse a tales condiciones implica el seguimiento de algunas normas que guían los comportamientos alimentarios e interacciones sociales. A partir de esta suposición, el objetivo fue evaluar el nivel de acuerdo, entre vegetarianos y veganos, en cuanto a las reglas que describen conductas alimentarias. La encuesta contó con 398 participantes, siendo 198 no estrictos y 200 estrictos, que respondieron a un cuestionario online autoaplicable. Los datos, analizados vía test T, señalaron mayores niveles de acuerdo con comportamientos más restringidos entre vegetarianos estrictos y veganos, los cuales también señalaron una mayor base en los valores. Este estudio, que trae una óptica de análisis para los comportamientos alimentarios en términos de localización de refuerzos, puede contribuir con nuevas prácticas en salud dirigidas a personas vegetarianas y veganas. (AU)

Conocimientos alimentarios de vegetarianos y veganos chilenos / Food knowledge of Chilean vegetarians and vegans

Background: Vegetarian diets are becoming every day more popular due the increase of health concerns, moral motives and animal respect. Objective: To determinate through an online survey the vegetarian and vegan reasons to follow this type of feeding and their nutritional knowledge about the vegetarian diet. Subjects and methods: 319 surveys were done, 266 subjects declared themselves as vegetarians and 53 subjects as vegans. The main source of nutritional information in those groups was Internet (45%) and the main reason for being a vegetarian or vegan were moral principles (74%). In terms of nutritional knowledge and food sources, the vegans were more informed than the vegetarian population. Both groups did not know the consequences of micronutrients deficiencies and food sources of omega 3, vitamin D, vitamin B-12, zinc and iron. Conclusions: Vegetarians and vegans have insufficient knowledge to reach a balanced diet and to avoid micronutrients deficiencies. Health professionals should be prepared in this area to give adequate nutritional advice.

Introducción: Las dietas vegetarianas llaman la atención cada vez más debido a las crecientes preocupaciones acerca de la salud, principios morales y el respecto hacia los animales. Objetivo: Determinar mediante una encuestas on line las razones de vegetarianos y veganos para seguir este tipo de alimentación y los conocimientos que poseen con respecto a su alimentación. Suejtos y métodos: Se realizaron 319 encuestas a 266 sujetos que se autodeclararon vegetarianos y 53 a veganos. La fuente primaria de información fue internet (45%), la principal razón para ser vegano o vegetariano es el principio moral (74%), con respecto a los conocimientos y fuentes alimentarias, los veganos presentan mayores conocimientos que los vegetarianos, aunque ambos presentan importante desconocimiento tanto en las consecuencias de las deficiencias y fuentes alimentarias de omega 3, vitamina D, vitamina B12, zinc y hierro. Conclusiones: Los vegetarianos y veganos presentan conocimientos insuficientes para lograr una dieta equilibrada y evitar la carencia de nutrientes, lo que hace necesario que los profesionales de salud estén capacitados en esta área para orientarlos en forma adecuada.