Consumer demand for plant-based foods is increasing though the reasons may vary. Plant foods are sole sources of dietary fiber, vitamin C, and flavonoids and good sources of vitamin B1, folic acid, potassium, and magnesium. They are low in saturated fat, and do not contain cholesterol and vitamin B12. Plant foods are associated with better body weight and healthy blood lipid profile.

Antioxidant status was investigated in 20 Finnish middle-aged female vegans and in one male vegan who were following a strict, uncooked vegan diet ("living food diet"), by means of a dietary survey and biochemical measurements (blood concentrations of vitamins C and E and beta-carotene, and the activities of the zinc/copper-dependent superoxide dismutase and selenium-dependent glutathione peroxidase). Values were compared with those of omnivores matched for sex, age, social status, and residence.

BACKGROUND:The vegetarian diet may play a preventive role in the development of chronic diseases such as coronary heart disease, cancer and diabetes. In the literature only a few papers concerning benefits to health from vegetarian diet have been reported in children. AIM:The aim of this study was to investigate serum concentration of vitamin A (retinol) and E (alpha-tocopherol) in children on vegetarian and omnivorous diet. Material and methods. Vitamins A and E were measured by high-pressure liquid chromatography (HPLC) in blood of 17 vegetarians and 16 nonvegetarian children.

BACKGROUND:Population-based studies have shown that vegetarians have lower body mass index than nonvegetarians, suggesting that vegetariandiet plans may be an approach for weight management. However, a perception exists that vegetarian diets are deficient in certain nutrients. OBJECTIVE:To compare dietary quality of vegetarians, nonvegetarians, and dieters, and to test the hypothesis that a vegetarian diet would not compromise nutrient intake when used to manage body weight.