Nutrient Profiles of Various Diets

The effect of cooking method upon the titratable acidity of a popular vegetarian dish--scope for reducing its erosive potential?

The purpose of this in vitro study was to determine the effect of cooking method on the erosive potential of ratatouille. Two cooking methods, stewing and oven roasting, were applied to standardised ingredients taken from the same fruits and vegetables. The resultant dishes were liquidised and diluted with 100 mls of distilled water. Five 25 ml samples of each group were titrated to pH 7.0 against 0.1 Molar Sodium Hydroxide.

How does the health and well-being of young Australian vegetarian and semi-vegetarian women compare with non-vegetarians?

OBJECTIVE: To compare the sociodemographic characteristics, health status and health service use of vegetarians, semi-vegetarians and non-vegetarians. DESIGN: In cross-sectional data analyses of the Australian Longitudinal Study on Women's Health in 2000, 9113 women (aged 22-27 years) were defined as non-vegetarians if they reported including red meat in their diet, as semi-vegetarians if they excluded red meat and as vegetarians if they excluded meat, poultry and fish from their diet. RESULTS: The estimated prevalence was 3% and 10% for vegetarian and semi-vegetarian young women.

Overall glycemic index and glycemic load of vegan diets in relation to plasma lipoproteins and triacylglycerols.

BACKGROUND:To investigate the overall glycemic index (GI), glycemic load (GL), and intake of dietary fiber, and to examine the associations between these factors and plasma lipoproteins and triacylglycerols in adult vegans in the German Vegan Study (GVS). METHODS:Cross-sectional study, Germany. Healthy men (n = 67) and women (n = 87), who fulfilled the study criteria (vegan diet for >or=1 year prior to study start; minimum age of 18 years; no pregnancy/childbirth during the last 12 months) and who participated in all study segments.

A very-low-fat vegan diet increases intake of protective dietary factors and decreases intake of pathogenic dietary factors.

There is increasing evidence that dietary factors in plant-based diets are important in the prevention of chronic disease. This study examined protective (eg, antioxidant vitamins, carotenoids, and fiber) and pathogenic (eg, saturated fatty acids and cholesterol) dietary factors in a very-low-fat vegan diet. Ninety-three early-stage prostate cancer patients participated in a randomized controlled trial and were assigned to a very-low-fat (10% fat) vegan diet supplemented with soy protein and lifestyle changes or to usual care.

Monitoring of pesticide residues in vegetarian diet.

Examples (28) of complete vegetarian diet consumed from morning till night i.e. tea, milk, breakfast, lunch, snacks, dinner, sweet dish etc. were collected from homes, hostels and hotels periodically from Hisar and analysed for detecting the residues of organochlorine, synthetic pyrethriod, organophosphate and carbamate insecticides. The estimation was carried out by using multi-residue analytical technique employing gas chromatograph (GC)-electron capture detector and GC-nitrogen phosphorous detector systems equipped with capillary columns.

Metabolic characteristics of breakfast-vegetarian (BV) elderly people in rural Taiwan.

Breakfast-vegetarianism (BV) is a special dietary habit in Chinese society, which is related to religious beliefs rather than health concerns. The purpose of this study was to compare metabolic characteristics of community-living middle-aged and elderly BV and non-vegetarians (NVs) in Taiwan. In 2000, people aged over 40 in I-Lan County were invited for study. In total, 367 people (mean age: 62.0+/-11.2 years, 57.8% female) participated in this study and 68 of them were BV. The BV subjects were less likely to consume oily food (29.4% vs. 43.1%, p=0.025), to smoke (5.9% vs.

A new Japanese vegetarian food guide.

Vegetarianism continues to gain popularity in Japan and the Westernized world, in part from decades of science supporting the health advantages of properly planned vegetarian-based diets. Although there are Asian nutritional tools, one specific to a Japanese vegetarian diet is lacking. Thus, the Japanese vegetarian food guide (JVFG) was developed and based in part on the American Dietetic Association position paper for vegetarian diets and the Japanese Food Guide Spinning Top.

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