Effect of Arthrospira platensis (Spirulina) Fortification on Physicochemical, Nutritional, Bioactive, Textural, and Sensory Properties of Vegan Basil Pesto.

The high protein content of several microalgae species makes them an excellent addition to various food products, increasing their nutritional value. In this study, vegan basil pesto was designed and enriched with 1% and 2% Arthrospira platensis (spirulina). The pesto obtained was characterized by increased protein content (up to 40% more) and had a rich mineral composition, including up to three times more iron and 25% more calcium, among others. The increase of spirulina addition in the pesto also increased the content of polyphenols (up to 50% more) and flavonoids (up to 39% more). The fortified products had higher antioxidant activity against ABTS (up to 484.56 ± 2.16 µM Trolox/g) and DPPH (up to 392.41 ± 13.58 µM Trolox/g). The addition of spirulina will affect the hardness of the sauce, while in the other texture parameters (adhesiveness, springiness, and cohesion), there were no significant differences between the control and spirulina-fortified pesto. Although the pesto with spirulina was significantly darker in color (ΔE 8.83 and 12.05), consumers still rated it highly. All quality parameters of pesto with a 1% spirulina addition were rated the highest, contributing to the highest overall rating of the product (4.56). An increase in spirulina addition to 2% resulted in a decrease in the overall pesto rating (4.01), but still remains a good result compared to the control (4.22).

Internal exposure to heat-induced food contaminants in omnivores, vegans and strict raw food eaters: biomarkers of exposure to acrylamide (hemoglobin adducts, urinary mercapturic acids) and new insights on its endogenous formation.

The urinary mercapturic acids N-acetyl-S-(2-carbamoylethyl)-L-cysteine (AAMA) and N-acetyl-S-(2-carbamoyl-2-hydroxyethyl)-L-cysteine (GAMA) are short-term biomarkers of exposure from acrylamide and its metabolite glycidamide, respectively. The medium-term exposure to acrylamide and glycidamide is monitored by the adducts N-(2-carbamoylethyl)-Val (AA-Val) and N-(2-carbamoyl-2-hydroxyethyl)-Val (GA-Val) in hemoglobin (Hb), respectively. Three questions were addressed by application of these biomarkers in two diet studies including 36 omnivores, 36 vegans and 16 strict raw food eaters (abstaining from any warmed or heated food for at least four months): first, what is the internal acrylamide exposure following a vegan or a raw food diet in comparison to that in omnivores? Second, did the exposure change between 2017 and 2021? And third, what is the stability over time of AAMA/GAMA excretion compared to that of AA-Val/GA-Val levels in Hb between both time points? Median urinary AAMA excretion per day in non-smoking omnivores, vegans and raw food eaters were 62.4, 85.4 and 15.4 µg/day, respectively; the corresponding median AA-Val levels were 27.7, 39.7 and 13.3 pmol/g Hb, respectively. Median levels in strict raw food eaters were about 25% (AAMA excretion) and 48% (AA-Val) of those in omnivores. In comparison to 2017, AAMA and GAMA excretion levels were hardly altered in 2021, however, levels of AA-Val and GA-Val in 2021 slightly increased. There was a weak correlation between AAMA excretion levels determined four years apart (rS = 0.30), and a moderate correlation between levels of AA-Val (rS = 0.55) in this timeframe. Our data in strict raw food eaters confirm a significant endogenous formation to acrylamide in a size range, which is-based on the levels of AA-Val-distinctly higher than reported previously based on levels of urinary AAMA excretion. The relatively lower AAMA excretion in raw food eaters likely represents a lower extent of glutathione conjugation due to missing hepatic first-pass metabolism in case of endogenous formation of acrylamide, which leads to a higher systemic exposure.

Can a Fraction of Flour and Sugar Be Replaced with Fruit By-Product Extracts in a Gluten-Free and Vegan Cookie Recipe?

Certain food by-products, including not-good-for-sale apples and pomegranate peels, are rich in bioactive molecules that can be collected and reused in food formulations. Their extracts, rich in pectin and antioxidant compounds, were obtained using hydrodynamic cavitation (HC), a green, efficient, and scalable extraction technique. The extracts were chemically and physically characterized and used in gluten-free and vegan cookie formulations to replace part of the flour and sugar to study whether they can mimic the role of these ingredients. The amount of flour + sugar removed and replaced with extracts was 5% and 10% of the total. Physical (dimensions, color, hardness, moisture content, water activity), chemical (total phenolic content, DPPH radical-scavenging activity), and sensory characteristics of cookie samples were studied. Cookies supplemented with the apple extract were endowed with similar or better characteristics compared to control cookies: high spread ratio, similar color, and similar sensory characteristics. In contrast, the pomegranate peel extract enriched the cookies in antioxidant molecules but significantly changed their physical and sensory characteristics: high hardness value, different color, and a bitter and astringent taste. HC emerged as a feasible technique to enable the biofortification of consumer products at a real scale with extracts from agri-food by-products.

Investigating the Probiotic Potential of Vegan Puree Mixture: Viability during Simulated Digestion and Bioactive Compound Bioaccessibility.

This study aimed to develop a fermented puree mixture containing plant-based ingredients and potential probiotic strains Lacticaseibacillus rhamnosusK3 and Lactobacillus johnsonii K4. The survival of potential probiotic strains, changes in sugar and organic acid concentrations, bioaccessibility of polyphenols, and antioxidant capacity after simulated digestion were examined with sensory quality. The mixture of apple puree, chia seeds, and oat bran or oat flakes was fermented. The sensory quality of the puree mixture was assessed by the quantitative descriptive profile (QDP) method. In vitro digestion was simulated using a static gastrointestinal model. Antioxidant capacity and total polyphenol content were analyzed before and after the digestion phases. All samples changed sensory profiles after fermentation. The overall quality was above six out of ten for every product. Fermentation also changed the organic acid composition, with significant increases in lactic, succinic, and acetic acids. After the digestion process, the survival rate remained above 5.8 log10 CFU/g. As a result of fermentation with potential probiotics, the bioaccessibility of the total phenolics and antioxidant activity increased. These results showed that the addition of potential probiotic strains increases nutritional value and could help with healthy nourishment habits. This knowledge can guide the development of consumer-satisfying products in the food industry, expanding the probiotic food market with innovative alternatives.

Eating vegan due to cancer: A different social experience than other vegan dieters?

Many diagnosed with cancer change their diet in response to the diagnosis, with a vegan diet being a common choice. There may be health benefits to this, but research has demonstrated that following a vegan diet can have negative social ramifications. These social ramifications seem to be experienced to a lesser extent by those who following a vegan diet for health versus moral reasons, but this is a heterogeneous group; people may choose the diet for a myriad of different health reasons. In two pre-reregistered studies, we examined the social experience of those who adopt a vegan diet following a cancer diagnosis. Study 1, an experimental study, demonstrated that omnivores responded more positively to a friend who was vegan for cancer reasons than animal or general health reasons, which was explained by increased empathy. In Study 2, a cross-sectional survey study, those who adopted a vegan diet due to cancer reported (overall) less negative social experiences than those following a vegan diet more generally. These participants reported that cancer represented a greater social challenge than their diet. Taken together, these findings suggest that "vegan due to cancer" is a unique social identity and a unique social experience, relative to that of those motivated by other reasons, including general health reasons.

The Role of a Plant-Only (Vegan) Diet in Gastroesophageal Reflux Disease: Online Survey of the Italian General Population.

The relationship between food and the pathophysiological mechanisms of gastroesophageal reflux disease (GERD) is unclear. There are few data on the impact of dietary habits on GERD symptoms and on the incidence of GERD in subjects undergoing plant-based diets. In this study, we investigated the association between diet and GERD, using data collected through an online survey of the Italian general population. In total, 1077 subjects participated in the study. GERD was defined according to the Montreal Consensus. For all subjects age, gender, body mass index (BMI), marital status, education, occupation, alcohol consumption, and smoking habits were recorded. All participants also completed the SF-36 questionnaire on Quality of Life. A total of 402 subjects (37.3%) were vegans and 675 (62.7%) non-vegans. The prevalence of GERD in the total population was 9%. Subjects with GERD-related symptoms recorded a worse quality of life according to SF-36 analysis (p < 0.05 for all dimensions). In multivariate analysis, after adjusting for confounders, participants undergoing a vegan diet had a significantly lower risk of GERD (OR = 0.47, 95% CI 0.28-0.81, p = 0.006). These findings should be taken into account to inform the lifestyle management of GERD.

Identification of Cross-Species Marker Peptides for the Detection of Mammalian and Poultry Meat in Vegan and Vegetarian Foods.

Authentication of vegan and vegetarian foods is important since these increasingly popular food items could be adulterated with cheap meat to increase profit margins. In this study, nine marker peptides for the detection of meat (several species) were identified applying liquid chromatography coupled with tandem mass spectrometry (LC-MS/MS). These marker peptides enable the crucial differentiation of beef versus milk and chicken meat versus egg, demonstrated by the investigation of 19 commercial vegetarian meat substitutes containing milk and egg. Extensive experimental testing proved the presence of the cross-species meat marker peptides in 19 food-relevant types of mammals and poultry as well as their absence in more than 136 plant-based ingredients for the production of vegan and vegetarian foods. An authentic vegan sausage matrix based on an actual retail product was produced and spiked with 5.0%, w/w meat to confirm the high signal intensities and the heat stability of the marker peptides.

Interactions of legume phenols-rice protein concentrate towards improving vegan food quality: Development of a protein-phenols enriched fruit smoothie.

Phenol-protein interaction is considered an effective tool to improve the functional properties of vegan proteins. The present work aimed to evaluate the covalent interaction between kidney bean polyphenols with rice protein concentrate and studied their characteristics for quality improvement in vegan-based foods. The impact of interaction on the techno-functional properties of protein was evaluated and the nutritional composition revealed that kidney bean was rich in carbohydrates. Furthermore, a noticeable antioxidant activity (58.11 ± 1.075 %) due to the presence of phenols (5.5 mg GAE/g) was observed for the kidney bean extract. Moreover, caffeic acid and p-Coumaric acid were confirmed using ultra-pressure liquid chromatography and the amount was 194.43 and 0.9272 mg/kg, respectively. A range of rice protein- phenols complexes (PPC0.025, PPC0.050, PPC0.075, PPC0.1, PPC0.2, PPC 0.5, PPC1) were examined and PPC0.2 and PPC0.5 showed significantly (p < 0.05) higher binding efficiency with proteins via covalent interaction. The conjugation reveals changes in physicochemical properties of rice protein, including, reduced size (178.4 nm) and imparted negative charges (-19.5 mV) of the native protein. The presence of amide Ⅰ, Ⅱ, Ⅲ, was confirmed in native protein and protein-phenol complex with vibration bands, particularly at 3784.92, 1631.07, and 1234 cm-1, respectively. The X-ray diffraction pattern depicted a slight decrease in crystallinity after the complexation and scanning electron microscopy revealed the alteration in morphology from less to improved smoothness and continuous surface characteristics for the complex. Thermo gravimetric analysis revealed high thermal stability of the complex with a maximum weight loss at a temperature range of 400-500 °C. Protein-phenol complex added fruit-based smoothie was developed and it was found to be acceptable in terms of various sensory attributes including color & appearance, textural consistency, and mouthfeel as compared to the control smoothie. Overall, this study provided novel insights to understand the phenol-protein interactions and the possible use of the phenol-rice protein complex in the development of vegan-based food products.

Iron Bioavailability Should be Considered when Modeling Omnivorous, Vegetarian, and Vegan Diets.

BACKGROUND: To lower environmental impact of human food consumption, replacement of animal proteins with plant-based proteins is encouraged. However, the lower iron bioavailability of plant-based foods is rarely considered when designing healthy and sustainable diets by using diet modeling. The estimated absorbable iron content of vegetarian and vegan menu plans might therefore be too optimistic. OBJECTIVE: The main aim of this study was to investigate and compare the impact of various methods to estimate absorbable iron intake on the nutritional adequacy of omnivorous, vegetarian, and vegan menu plans designed for women of reproductive age. METHODS: A diet model was developed to design menu plans consisting of a selection of meals that best complied with nutritional requirements. Meals used for modeling were created based on food intake data from the National Health and Nutrition Examination Survey (NHANES). For each meal, absorbable iron concentrations were estimated by using 2 constant absorption factors (18% and 10%) and 2 diet-dependent absorption equations (Conway and Hallberg). For each absorption method and diet type, we used the diet model to design the optimal menu plan. Retrospectively, menu plans were evaluated by estimating the absorbable iron content by using the other absorption methods. RESULTS: Retrospective diet-dependent absorbable iron estimates were consistently lower than estimates based on constant absorption factors. Using diet-dependent estimates increased absorbable iron by optimizing enhancer and inhibitor concentrations. CONCLUSION: Iron bioavailability should be considered when modeling diets.

The Association between Vegan Dietary Patterns and Physical Activity-A Cross-Sectional Online Survey.

A balanced diet and sufficient physical activity (PA) are known to have positive health effects. The relationship between a vegan diet and PA levels is understudied. This cross-sectional online survey aimed to analyze whether different vegan dietary patterns differ in PA. In total, 516 vegan participants were included (June to August 2022). Different dietary patterns were compiled through principal component analysis, while group differences were calculated using independent tests, or chi-squared tests as well as logistic regression analyses. The population had an average age of 28.0 (SD: 7.7) years and had been living vegan for 2.6 (95% CI: 2.5-3.0) years. Two dietary patterns, the "convenience" and the "health-conscious" group, were identified. People with a convenience dietary pattern had significantly higher odds of sitting more (OR 1.10, 95% CI 1.04-1.18) and not achieving aerobic PA (OR 1.81, 95% CI 1.18-2.79) or strength training recommendations (OR 1.81, 95% CI 1.26-2.61) than people with a health-conscious dietary pattern. This study suggests the heterogeneity of vegan diets and that dietary patterns must be differentiated, as they also differ in the level of PA. Additional studies involving complete dietary assessment with a focus on ultraprocessed foods, blood metabolite analysis, and objective PA assessment are required.

Vitamin B12 supplementation and health behavior of Austrian vegans: a cross-sectional online survey.

The number of vegans is increasing and was estimated at 2.0% of the Austrian population. Austrian vegans were found to have lower intakes and levels of vitamin B12 compared to vegetarians and omnivores. Vegans are advised to consume reliable sources of vitamin B12, e.g., in the form of dietary supplements or fortified foods. This study aimed to investigate health and supplementation behavior, with special emphasis on the supplementation of vitamin B12, and to demographically characterize the community of Austrian adult vegans. A nonrandom, voluntary sample of adult vegans with a principal residence in Austria was recruited with an online cross-sectional survey via social media and messenger platforms. Associations between respondent characteristics (gender, education, nutritional advice by a dietitian or nutritionist) and health/supplementation behaviors were examined by cross-tabulation. The questionnaire was completed by 1565 vegans (completion rate 88%), of whom 86% were female, the median age was 29 years, 6% were obese, and 49% had completed an academic education. Ninety-two percent consumed vitamin B12 through supplements and/or fortified foods, and 76% had their vitamin B12 status checked. The prevalence of vitamin B12 intake through supplements and/or fortified foods was slightly (not statistically significant) higher among women vs. men (93% vs. 89%), those who were academically educated vs. those who were not (93% vs. 91%), and those who had taken nutritional advice vs. those who had not (97% vs. 92%). Professional nutritional advice had been taken by only 9.5% of female and 8.4% of male respondents. Those who had taken advice reported a lower smoking prevalence (p = 0.05, φ = 0.05), higher prevalence of checking vitamin B12 status (p < 0.01, φ = 0.10), vit B12 intake through supplements and/or fortified foods (p = 0.03, φ = 0.05), and taking supplements of omega-3 (p < 0.01, φ = 0.14), selenium (p = 0.02, φ = 0.06), and iodine (p = 0.02, φ = 0.06). Austrian vegans can be characterized as predominantly young, female, urban, highly educated, and nonobese. The rate of vitamin B12 intake through supplements and/or fortified foods is fairly high (92%), but should be further improved e.g., by increasing the share of vegans who follow professional nutritional advice (requiring a diploma in dietetics, nutritional science, or medicine in Austria).

Comparison of life cycle assessments and nutritional contents of soy protein and wheat protein (seitan) based vegan bacon products for human and environmental health.

BACKGROUND: High amounts of meat consumption cause cardiometabolic diseases and higher mortality rates. Animal farming creates the highest amounts of methane emissions as a result of manure. Therefore, plant-based meat analogues are popular among flexitarian, vegetarian and vegan consumers. Similar to other meat substitutes, plant-based pork products are attractive both for manufacturers and consumers who are looking for healthy and environmentally friendly food solutions. RESULTS: In the present study, soy protein and seitan protein-based bacon food products were evaluated by life cycle assessment (LCA) for global warming, terrestrial acidification, terrestrial toxicity, water consumption, freshwater eutrophication and human carcinogenic toxicity. Moreover, the nutritional characteristics of plant-based bacon products were compared with each other, and seitan protein-based bacon demonstrated more elevated amounts of protein content than pork bacon. According to LCA, the present study has demonstrated the heating of plant-based bacon products with induction, ceramic and electric stoves before consumption. The packaging and packaging materials of plant-based bacon products showed lower environmental impacts compared to the high-risk factors such as petroleum production and diesel combustion. CONCLUSION: Soy protein and seitan-based bacon alternatives were low in fat content, and seitan protein-based bacon provides more protein content than original bacon. Moreover, the highest risks of environmental and human health effects of bacon substitutes have not come from individual activities and/or food production, but from side industries that cause the highest amounts of environmental issues crucial for food production and transportation. © 2023 Society of Chemical Industry.

Plant-based drinks for vegetarian or vegan toddlers: Nutritional evaluation of commercial products, and review of health benefits and potential concerns.

There is an increasing trend today towards plant-based diets in western society, often resulting in milk restriction. In the case of very young children, the direct substitution of milk by other foods, without proper nutritional advice, may lead to a lack of nutrients and hence to growth and development alterations. This study focuses on the nutritional assessment of various commercially available plant-based drinks, to determine their adequacy as alternatives to ruminant milk, in relation to the nutritional requirements of toddlers (1-3 years old), and to establish whether other sources of nutrient supplementation may be needed, as well as any other possible positive and /or negative health effects associated to their consumption. A sample of 179 commercial plant-based drinks (almond, coconut, hemp, oat, rice, soy, tigernut) were chosen and their nutrient contents were compared to the EFSA nutrient reference values for toddlers. The scientific literature on the presence of bioactive and/or undesirable compounds was reviewed. None of the plant-based drinks studied should be considered as a milk substitute, since they are different food products with a different composition. However, from the results obtained, the best choice for toddlers who do not consume milk would be to consume at least 250 mL/day of fortified soy drink (for its higher amount and quality of protein, polyunsaturated fatty acids and phytosterols), and always in the context of a carefully-balanced diet. Almond, hemp or oat drinks are other alternatives that can be used in combination or for soy-allergic toddlers. The key nutrients that should be fortified in plant-based drinks are: vitamins A and B12, calcium, zinc and iodine, as they represent the most significant nutritional differences with milk; vitamin D would also be desirable. Of these, vitamins A, B12, D and calcium, are easily found in many commercial plant-based drinks on the Spanish market (most frequently in soy drinks), unlike iodine and zinc, which were not added to any. Given the fish restriction in vegetarians/vegans and the fact that plant-based drinks provide high amounts of phytates and tannins, which act as antinutrients, a good strategy for the industry would be to fortify plant-based drinks with iodine and zinc to improve the nutritional value of products aimed to vegetarians/vegans.

The effect of a restricted diet on the results of fractional microneedle radiofrequency therapy: A comparison of vegan and omnivorous participants in terms of the antiaging effect of radiofrequency therapy.

OBJECTIVES: The aim of the present study was to compare the results of fractional microneedle radiofrequency (FMR) therapy in vegan and omnivorous participants. METHODS: A total of 30 vegan and 30 omnivorous women who were treated with FMR therapy for combating aging were included in the study. The clinical results were examined in Months 3 and 6 based on the Fitzpatrick Wrinkle Scale (FWS). Individual satisfaction was investigated in Month 6 using the Patient's Global Impression of Change (PGIC). RESULTS: At the onset of the treatment, there was no significant difference with regard to the FWS scores in both groups. The decrease in the FWS score was significantly lower in vegans after 3 months (p = 0.01). Vegans had worsened clinical outcomes by Month 6 (p = 0.01). The PGIC scores were significantly lower in vegans (p = 0.01). CONCLUSION: A vegan diet adversely affects the outcome of FMR therapy.

[Association between diet of the vegan population and self-perception of periodontal state in Metropolitan Lima]. / Asociación entre la dieta de la población vegana y la autopercepción del estado periodontal en Lima Metropolitana.

INTRODUCTION: Objective: to determine the association between vegan diet and self-perceived periodontal status in a vegan population of Metropolitan Lima, Peru. Materials and methods: a total of 240 people (120 vegans and 120 non-vegans) were surveyed in this study during the months of August to December 2020 in a virtual way. To evaluate self-perception of periodontal status and oral hygiene habits, the self-report of periodontal disease was used, which is validated with a Cronbach's alpha of 0.77. In addition, other variables such as age, sex, socioeconomic level, educational level, and tobacco consumption were registered. A Poisson regression with robust variance estimator was used both for the association of variables, and prevalence ratios were reported in a crude and adjusted model. The confidence level was 95 % and the significance level was p < 0.05. Results and conclusions: a statistically significant association was found between the appearance of reddish and/or swollen gums (PR = 0.67; 95 % CI: 0.25-0.54) and poor perception of the state of the gums (PR = 0.43; 95 % CI: 0.33-0.56) with the vegan diet. Finally, for the gum bleeding dimension during brushing, no statistically significant differences were observed between vegans and non-vegans.

INTRODUCCIÓN: Objetivo: determinar la asociación entre la dieta vegana y la autopercepción del estado periodontal en una población vegana de Lima Metropolitana, Perú. Materiales y métodos: un total de 240 personas (120 veganas y 120 no veganas) fueron encuestadas en este estudio durante los meses de agosto a diciembre del año 2020 de manera virtual. Para evaluar la autopercepción del estado periodontal y los hábitos de higiene oral se utilizó el autorreporte de enfermedad periodontal, que se encuentra validado con una alfa de Cronbach de 0,77. Además se registraron otras variables como la edad, el sexo, el nivel socioeconómico, el grado de estudio y el consumo de tabaco. Se utilizó la regresión de Poisson con estimador robusto de la varianza para la asociación de las variables y se reportaron razones de prevalencia en un modelo crudo y ajustado. El nivel de confianza fue del 95 % y el de significancia fue de p < 0,05. Resultados y conclusiones: se encontró asociación estadísticamente significativa entre la apariencia de encías rojizas y/o hinchadas (RP = 0,67; IC 95 %: 0,25-0,54) y la mala percepción del estado de las encías (RP = 0,43; IC 95 %: 0,33-0,56) con la dieta vegana. Por último, para la dimensión del sangrado de encías durante el cepillado no se observaron diferencias estadísticamente significativas entre las personas veganas y las no veganas.

Laser removal of tattoos in vegan and omnivore patients.

BACKGROUND: Clinical outcomes of tattoo removal vary widely among different patients; it is known that tattoo-related features (such as pigments' type or quality, the use of multicolored inks, tattoo location size, location, layering, and duration) and personal habits (as smoking or skin phototype) could influence the clinical response to treatment, the possible role of nutrition in affecting the laser treatment of tattoos has never been investigated. AIMS: This study aims to compare the clinical response of tattoos removal between omnivore and vegan patients treated with Q-switched laser (QSL). PATIENTS/METHODS: Twenty omnivore and twenty vegan patients treated for professional black tattoo removal with Nd:YAG QSL were enrolled in this study. The number of laser sessions and the median days required for complete healing were recorded; clinical improvement was evaluated 4 weeks after the last laser session. RESULTS: The two groups were not different at the baseline in terms of sex, age, skin phototype, tattoos' age, location, and density. Vegans needed more laser sessions (p < 0.001) to achieve the best outcome, showed worst clinical responses (p = 0.001) and needed more days for complete healing (p = 0.006) compared to omnivores. CONCLUSION: The results of this study point out the influence of vegan diet on QLS removal of tattoos.

Health Behaviors of Austrian Secondary Level Pupils at a Glance: First Results of the From Science 2 School Study Focusing on Sports Linked to Mixed, Vegetarian, and Vegan Diets.

Attaining healthy behaviors is essential at any life stage, particularly childhood, due to the strong link between children's lifestyle and the subsequent adult state of health. This multidisciplinary study aimed to assess lifestyle behaviors of Austrian pupils of secondary schools I and II, with a specific focus on PA habits and diet types based on a large sample. In total, 8845 children/adolescents participated in the short standardized online survey on relevant health-related aspects nationwide. Valid and complete data was provided by 8799 pupils, including 1.14% of the eligible 771,525; 63% girls, 76% having a normal body weight, 70% attending secondary schools II, and more pupils/students living in rural vs. urban areas (3:1 ratio). Across the total sample, 11.8% were considered overweight/obese with a higher prevalence of overweight/obesity in boys than girls (15.5% vs. 9.6%) and urban vs. rural participants (13.9% vs. 10.8%; p < 0.05). The majority of participants (84.5%) reported a mixed diet, while 7.2% and 8.5% reported a vegan and vegetarian diet, respectively. Vegans reported a lesser alcohol intake (p < 0.05) compared to non-vegan pupils (no difference in dietary subgroups for smoking). Although overall PA and dietary behaviors suggest an appropriate health status among Austrian youth, attention should be focused on policies to increase healthy lifestyle habits at best through a dual approach to health permanently combining regular PA, sports, and exercise with a healthy diet, which would contribute to matching the current recommendations for improving individual and public health.

Placing a Well-Designed Vegan Diet for Slovenes.

Interest in vegan diets has increased globally as well as in Slovenia. The quantity of new scientific data requires a thorough synthesis of new findings and considerations about the current reserved position of the vegan diet in Slovenia. There is frequently confusion about the benefits of vegetarian diets that are often uncritically passed on to vegan diets and vice versa. This narrative review aims to serve as a framework for a well-designed vegan diet. We present advice on how to maximize the benefits and minimize the risks associated with the vegan diet and lifestyle. We highlight the proper terminology, present the health effects of a vegan diet and emphasize the nutrients of concern. In addition, we provide guidance for implementing a well-designed vegan diet in daily life. We conducted a PubMed search, up to November 2021, for studies on key nutrients (proteins, vitamin B12, vitamin D, omega-3 long chain polyunsaturated fatty acids (eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA)), calcium, iron, zinc, iodine and selenium) in vegan diets. Given the limited amount of scientific evidence, we focus primarily on the general adult population. A well-designed vegan diet that includes a wide variety of plant foods and supplementation of vitamin B12, vitamin D in the winter months and potentially EPA/DHA is safe and nutritionally adequate. It has the potential to maintain and/or to improve health. For physically active adult populations, athletes or individuals with fast-paced lifestyles, there is room for further appropriate supplementation of a conventional vegan diet according to individuals' health status, needs and goals without compromising their health. A healthy vegan lifestyle, as included in government guidelines for a healthy lifestyle, includes regular physical activity, avoidance of smoking, restriction of alcohol and appropriate sleep hygiene.

[Assessment of vegan complete diets for dogs and cats available in Germany]. / Beurteilung in Deutschland erhältlicher veganer Alleinfuttermittel für Hunde und Katzen.

OBJECTIVE: Nutritional assessment of commercial vegan complete diets for adult cats and dogs and the evaluation of the products' legal labelling. MATERIAL AND METHODS: Four complete vegan diets for adult cats and dogs available on the German market were analyzed concerning their nutrient and mineral content. The required amount of food was determined by calculation and compared to the manufacturers' feeding recommendation. Data labelling was assessed for its accordance with EC regulation 767/2009. The supply of taurine and vitamins was evaluated for its adequacy by use of the nutritional additive data on the product label. RESULTS: In most cases, the labelled data complied with the regulatory framework. The manufacturers' feeding recommendation differed significantly from the calculated feed quantity in 2 out of 4 feeds. The recommendations resulted in a coverage of 64 to 121 % of the total energy requirement, more frequently leading to an underestimation of the required feed amount. The supply of minerals exceeded the recommended allowance by 5.2- to 8.2-fold in the adult dog and by 9.0- and 11.4-fold in the adult cat. In 1 out of 4 diets, the European Pet Food Industry Federation guidelines were undercut for crude protein, crude fat and phosphorus. Zinc and copper contents were in excess and/or insufficient. A shortfall in National Research Council (NRC) recommendations was present for zinc content in one diet. Most products met the recommended supply of essential amino acids; 2 products only met the minimum requirements for methionine and cystine but not the recommended provision. The added taurine met the recommended intake in one commercial diet for cats. Requirements for vitamin intake were fulfilled by the nutritional additives in 3 products. CONCLUSION AND CLINICAL RELEVANCE: None of the products fulfilled the energy and nutrient requirements for a complete diet for adult dogs and cats without limitations. Therefore, deficiencies in the supply of individual nutrients cannot be ruled out under long-term feeding of the examined vegan diets.

Possible Biochemical Processes Underlying the Positive Health Effects of Plant-Based Diets-A Narrative Review.

Plant-based diets are becoming more popular for many reasons, and epidemiological as well as clinical data also suggest that a well-balanced vegan diet can be adopted for the prevention, and in some cases, in the treatment of many diseases. In this narrative review, we provide an overview of the relationships between these diets and various conditions and their potential biochemical background. As whole plant foods are very rich in food-derived antioxidants and other phytochemicals, they have many positive physiological effects on different aspects of health. In the background of the beneficial health effects, several biochemical processes could stand, including the reduced formation of trimethylamine oxide (TMAO) or decreased serum insulin-like growth factor 1 (IGF-1) levels and altered signaling pathways such as mechanistic target of rapamycin (mTOR). In addition, the composition of plant-based diets may play a role in preventing lipotoxicity, avoiding N-glycolylneuraminic acid (Neu5Gc), and reducing foodborne endotoxin intake. In this article, we attempt to draw attention to the growing knowledge about these diets and provide starting points for further research.