(2009). "Becoming a vegetarian. Avoiding meat is only one part of the picture. A healthy vegetarian diet should be chock-full of foods with known benefits." Harv Womens Health Watch 17(2): 4-6.

               

(2009). "Going vegetarian? Know your nutritional needs." Mayo Clin Womens Healthsource 13(2): 7.

               

Ambroszkiewicz, J., et al. (2009). "[Effect of vitamin D supplementation on serum 25-hydroxyvitamin D and bone turnover markers concentrations in vegetarian children]." Med Wieku Rozwoj 13(1): 34-39.

                PURPOSE: Vitamin D plays a key role in bone mineralization by regulating calcium and phosphate metabolism. Deficiency of this vitamin may lead to disturbances in bone metabolism as well as to osteopenia and osteoporosis. AIM: 1. Assessment of daily intake of calcium and vitamin D in children on vegetarian diet. 2. Measurement of serum 25-hydroxyvitamin D and biochemical bone turnover markers levels in vegetarian children supplemented with calcium and vitamin D, before and after the intervention. MATERIAL AND METHODS: We examined 35 prepubertal children on vegetarian diet who were divided into two groups: group A (without supplementation) and group B in which the children received daily 400 IU vitamin D3 and 500 mg calcium. Total serum calcium, phosphate, 25-hydroxyvitamin D and bone turnover markers were measured at start and end of the intervention. RESULTS: Concentration of calcium and phosphate in serum of all tested children were within physiological range. The mean value of 25-hydroxyvitamin D at start of supplementation was low in both the vitamin D-treated group and in the controls (about 19 ng/ml). After 4-months supplementation, the vitamin D level was significantly higher in the vitamin D-treated group (38.3+/-8.5 ng/ml) than in the control group (13.7+/-5.3 ng/ml) (p<0.001). No statistically significant differences in bone formation (osteocalcin) and resorption (carboxy-terminal telopeptide of type I collagen, isoenzyme 5b of tartrate-resistant acid phosphatase) markers were observed. CONCLUSIONS: The presented results indicate that in vegetarian children the daily dietary intake of vitamin D in the winter months is not sufficient to maintain adequate serum vitamin D concentration. Vitamin D daily supplementation increases vitamin D concentration in these individuals to the required levels.

 

Barnard, N. D., et al. (2009). "Vegetarian and vegan diets in type 2 diabetes management." Nutr Rev 67(5): 255-263.

                Vegetarian and vegan diets offer significant benefits for diabetes management. In observational studies, individuals following vegetarian diets are about half as likely to develop diabetes, compared with non-vegetarians. In clinical trials in individuals with type 2 diabetes, low-fat vegan diets improve glycemic control to a greater extent than conventional diabetes diets. Although this effect is primarily attributable to greater weight loss, evidence also suggests that reduced intake of saturated fats and high-glycemic-index foods, increased intake of dietary fiber and vegetable protein, reduced intramyocellular lipid concentrations, and decreased iron stores mediate the influence of plant-based diets on glycemia. Vegetarian and vegan diets also improve plasma lipid concentrations and have been shown to reverse atherosclerosis progression. In clinical studies, the reported acceptability of vegetarian and vegan diets is comparable to other therapeutic regimens. The presently available literature indicates that vegetarian and vegan diets present potential advantages for the management of type 2 diabetes.

 

Barnard, N. D. and S. Levin (2009). "Vegetarian diets and disordered eating." J Am Diet Assoc 109(9): 1523; author reply 1523-1524.

               

Benzie, I. F. and S. Wachtel-Galor (2009). "Biomarkers in long-term vegetarian diets." Adv Clin Chem 47: 171-222.

               

Bharatkumar, V. P., et al. (2009). "Hyperhomocysteinemia and MTHFR C677T homozygosity in a vegetarian male with sinovenous thrombosis of the brain." J Clin Neurosci 16(10): 1380-1381.

               

Bocherens, H. (2009). "Dental microwear of cave bears: the missing temperate/boreal vegetarian "carnivore"." Proc Natl Acad Sci U S A 106(48): E133; author reply E134.

               

Borrione, P., et al. (2009). "Rhabdomyolysis in a young vegetarian athlete." Am J Phys Med Rehabil 88(11): 951-954.

                Rhabdomyolysis is a rare but potentially life-threatening disorder. The long list of known risk factors includes trauma, drug intoxication, alcoholism, hyperpyrexia, vascular occlusion, infections, electrolyte imbalances, heat intolerance, seizures, severe exertion, and substance abuse. Exercise-induced muscle damage is commonly experienced after physical activity, and different studies showed that the amount of protein consumed seems to affect its magnitude. In this regard, some concern has been raised about vegetarian athletes. We present a case of rhabdomyolysis that occurred in a young athlete following a poorly planned vegetarian diet. The athlete experienced progressive weakness and intermittent muscle aches particularly in the legs, malaise, episodic tachycardia, and nausea. Serum creatine kinase was markedly elevated (9952 units/liter), and a mild alteration of transaminase values was observed. The patient was hydrated intravenously and recovered fully within 5 days. The controlled introduction of a planned amount of protein in the diet allowed the athlete to carry on with his sporting activity fully without any further muscle problems. Physical exercise mainly engages the muscular system, and a balanced diet is essential to ensure the energy demands and the anabolic response. A vegetarian diet per se is not associated with detrimental effects in athletes, but an optimal protein intake should be achieved through careful planning with an emphasis on protein-rich plant foods.

 

Craig, W. J., et al. (2009). "Position of the American Dietetic Association: vegetarian diets." J Am Diet Assoc 109(7): 1266-1282.

                It is the position of the American Dietetic Association that appropriately planned vegetarian diets, including total vegetarian or vegan diets, are healthful, nutritionally adequate, and may provide health benefits in the prevention and treatment of certain diseases. Well-planned vegetarian diets are appropriate for individuals during all stages of the life cycle, including pregnancy, lactation, infancy, childhood, and adolescence, and for athletes. A vegetarian diet is defined as one that does not include meat (including fowl) or seafood, or products containing those foods. This article reviews the current data related to key nutrients for vegetarians including protein, n-3 fatty acids, iron, zinc, iodine, calcium, and vitamins D and B-12. A vegetarian diet can meet current recommendations for all of these nutrients. In some cases, supplements or fortified foods can provide useful amounts of important nutrients. An evidence- based review showed that vegetarian diets can be nutritionally adequate in pregnancy and result in positive maternal and infant health outcomes. The results of an evidence-based review showed that a vegetarian diet is associated with a lower risk of death from ischemic heart disease. Vegetarians also appear to have lower low-density lipoprotein cholesterol levels, lower blood pressure, and lower rates of hypertension and type 2 diabetes than nonvegetarians. Furthermore, vegetarians tend to have a lower body mass index and lower overall cancer rates. Features of a vegetarian diet that may reduce risk of chronic disease include lower intakes of saturated fat and cholesterol and higher intakes of fruits, vegetables, whole grains, nuts, soy products, fiber, and phytochemicals. The variability of dietary practices among vegetarians makes individual assessment of dietary adequacy essential. In addition to assessing dietary adequacy, food and nutrition professionals can also play key roles in educating vegetarians about sources of specific nutrients, food purchase and preparation, and dietary modifications to meet their needs.

 

Fraser, G. E. (2009). "Vegetarian diets: what do we know of their effects on common chronic diseases?" Am J Clin Nutr 89(5): 1607S-1612S.

                A number of studies have evaluated the health of vegetarians. Others have studied the health effects of foods that are preferred or avoided by vegetarians. The purpose of this review is to look critically at the evidence on the health effects of vegetarian diets and to seek possible explanations where results appear to conflict. There is convincing evidence that vegetarians have lower rates of coronary heart disease, largely explained by low LDL cholesterol, probable lower rates of hypertension and diabetes mellitus, and lower prevalence of obesity. Overall, their cancer rates appear to be moderately lower than others living in the same communities, and life expectancy appears to be greater. However, results for specific cancers are much less convincing and require more study. There is evidence that risk of colorectal cancer is lower in vegetarians and in those who eat less meat; however, results from British vegetarians presently disagree, and this needs explanation. It is probable that using the label "vegetarian" as a dietary category is too broad and that our understanding will be served well by dividing vegetarians into more descriptive subtypes. Although vegetarian diets are healthful and are associated with lower risk of several chronic diseases, different types of vegetarians may not experience the same effects on health.

 

Holzmeister, L. A. (2009). "Bacon, sausage, and vegetarian alternatives." Diabetes Self Manag 26(6): 59-60, 63-55.

               

Ho-Pham, L. T., et al. (2009). "Effect of vegetarian diets on bone mineral density: a Bayesian meta-analysis." Am J Clin Nutr 90(4): 943-950.

                BACKGROUND: The association between vegetarian diets and bone mineral density (BMD) is controversial because of conflicting findings from previous studies. OBJECTIVE: The aim of this study was to estimate the effect of vegetarian diets on BMD by using a meta-analytic approach. DESIGN: A systematic electronic literature search was conducted to identify all relevant articles on the association between vegetarian diet and BMD. Nine studies of 2749 subjects (1880 women and 869 men) were included in the analysis. Traditional and Bayesian methods of meta-analysis were applied to synthesize the data. RESULTS: Overall, BMD was approximately 4% lower in vegetarians than in omnivores (95% CI: 2%, 7%) at both the femoral neck and the lumbar spine. Compared with omnivores, vegans had a significantly lower lumbar spine BMD (6% lower; 95% CI: 2%, 9%), which was more pronounced than in lactoovovegetarians (2% lower; 95% CI: 1%, 4%). The probability that BMD was > or =5% lower in vegetarians than in omnivores (or approximately 0.3 SD) was 42% for the femoral neck and 32% for the lumbar spine. There was no evidence of publication bias. There was a moderate degree of between-study heterogeneity; the coefficient of heterogeneity varied between 46% and 51%. CONCLUSION: The results suggest that vegetarian diets, particularly vegan diets, are associated with lower BMD, but the magnitude of the association is clinically insignificant.

 

Jackson, D. E. (2009). "Nutritional ecology: a first vegetarian spider." Curr Biol 19(19): R894-895.

                Mutualisms are ubiquitous in nature and equally commonplace is their exploitation. A well-known mutualism has been found to be exploited from a surprising source: the first described vegetarian spider dines on trophic structures produced by acacia trees to reward their mutualistic protective ants.

 

Jacobs, D. R., Jr., et al. (2009). "Food, plant food, and vegetarian diets in the US dietary guidelines: conclusions of an expert panel." Am J Clin Nutr 89(5): 1549S-1552S.

                We summarize conclusions drawn from a panel discussion at the "Fifth International Congress on Vegetarian Nutrition" about the roles of and emphasis on food, plant food, and vegetarianism in current and future US dietary guidelines. The most general recommendation of the panel was that future dietary guidelines, following the lead of the 2005 Dietary Guidelines Advisory Committee, should emphasize food-based recommendations and thinking to the full extent that evidence allows. Although nutrient-based thinking and Dietary Reference Intakes (DRIs) may help ensure an adequate diet in the sense that deficiency states are avoided, the emphasis on DRIs may not capture many important nutritional issues and may inhibit a focus on foods. More generally, in the context of the conference on vegetarian nutrition, this report focuses on the history and structure of the Dietary Guidelines Advisory Committee, on various plant food-oriented recommendations that are supported by literature evidence, and on mechanisms for participating in the process of forming dietary guidelines. Among recommendations that likely would improve health and the environment, some are oriented toward increased plant food consumption and some toward vegetarianism. The literature on health effects of individual foods and whole lifestyle diets is insufficient and justifies a call for future food-oriented research, including expanding the evidence base for plant-based and vegetarian diets. The Dietary Guidelines Advisory Committee's role should be carried forward to creation of a publicly accessible icon (eg, the current pyramid) and related materials to ensure that the science base is fully translated for the public. 

 

 

Juang, S. J., et al. (2010). "Metabolic characteristics of breakfast-vegetarian (BV) elderly people in rural Taiwan." Arch Gerontol Geriatr 50(1): 20-23.

                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. 23.1%, p<0.001) and to habitually consume alcohol (2.9% vs. 19.1%, p<0.001). Compared with NVs, the BVs were more prone to be females (86.8% vs. 44.7%, p<0.001), having lower glomerular filtration rate (GFR) (64.5+/-13.7 vs. 69.9+/-14.6ml/(kgmin), p=0.006), higher prevalence of metabolic syndrome (69.1% vs. 45.8%, p<0.001) and chronic kidney disease (CKD) (44.1% vs. 22.7%, p<0.001). By using logistic regression, females and chronic kidney disease were independently associated with the breakfast-vegetarianism. In conclusion, Taiwanese BVs seemed to lead a healthier life, but their metabolic characteristics were not significantly different from the NVs. Outcome study is needed to clarify the impact of BV habits on health.

 

Krivosikova, Z., et al. (2010). "The association between high plasma homocysteine levels and lower bone mineral density in Slovak women: the impact of vegetarian diet." Eur J Nutr 49(3): 147-153.

                BACKGROUND: A long-term vegetarian diet is generally poor in vitamin B group. The lack of vitamin B(12) together with vitamin B(6) and folate deficiency is closely related to homocysteine metabolism. Hyperhomocysteinemia was found to be associated with increased bone turnover markers and increased fracture risk. Thus, hyperhomocysteinemia, vitamin B(12) and folate deficiency may be regarded as novel risk factors for micronutrient deficiency-related osteoporosis. AIM OF THE STUDY: To assess the possible impact of a vegetarian diet on bone mineral density in cohort of Slovak vegetarian women. METHODS: Fasting serum glucose, albumin, calcium, phosphorous and creatinine as well as bone markers, serum vitamin B(12), folate and plasma levels of total homocysteine were assessed in two nutritional groups (vegetarians vs. nonvegetarians) of apparently healthy women (age range 20-70 years). Bone mineral density of the femoral neck, trochanter, total femur and lumbar spine was measured in all subjects. RESULTS: Vegetarians had a significantly lower weight (p < 0.05), higher PTH (p < 0.01) and homocysteine (p < 0.001). Vitamin B(12) was significantly higher in nonvegetarians (p < 0.001). No differences were observed in folate levels. Univariate analysis showed significant association between homocysteine and B(12) (p < 0.01), folate (p < 0.001), creatinine (p < 0.001), total proteins (p < 0.049), age (p < 0.001) and vegetarian food intake (p < 0.001). Vegetarians had a significantly lower TrFBMD (p < 0.05) and ToFBMD (p < 0.05). Age and CTx were significant predictors in all sites of measured BMD and PTH. A strong correlation between homocysteine and FNBMD (r = -0.2009, p < 0.002), TrFBMD (r = -0.1810, p < 0.004) and ToFBMD (r = -0.2225, p < 0.001) was found in all subjects. CONCLUSION: Homocysteine is one of the predictors of bone mineral density, and hyperhomocysteinemia is associated with lower bone mineral density. In healthy adults, homocysteine levels are dependent on age as well as on nutritional habits. Thus, elderly women on a vegetarian diet seem to be at higher risk of osteoporosis development than nonvegetarian women.

 

Kumari, B. and T. S. Kathpal (2009). "Monitoring of pesticide residues in vegetarian diet." Environ Monit Assess 151(1-4): 19-26.

                Samples (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. The whole diet sample was macerated in a mixer grinder and a representative sample in duplicate was analyzed for residues keeping the average daily diet of an adult to be 1,300 g. On comparing the data, it was found that actual daily intake (microgram/person/day) of lindane in two and endosulfan in four samples exceeded the acceptable daily intake. Residues of other pesticides in all the diet samples were lower than the acceptable daily intake (ADI) of the respective pesticides. The study concluded that although all the diet samples were found contaminated with one or the other pesticide, the actual daily intake of only a few pesticides was higher than their respective ADI. More extensive study covering other localities of Haryana has been suggested to know the overall scenario of contamination of vegetarian diet.

 

Lanou, A. J. (2009). "Should dairy be recommended as part of a healthy vegetarian diet? Counterpoint." Am J Clin Nutr 89(5): 1638S-1642S.

                Although cow milk has been widely recommended in Western countries as necessary for growth and bone health, evidence collected during the past 20 y shows the need to rethink strategies for building and maintaining strong bones. Osteoporotic bone fracture rates are highest in countries that consume the most dairy, calcium, and animal protein. Most studies of fracture risk provide little or no evidence that milk or other dairy products benefit bone. Accumulating evidence shows that consuming milk or dairy products may contribute to the risk of prostate and ovarian cancers, autoimmune diseases, and some childhood ailments. Because milk is not necessary for humans after weaning and the nutrients it contains are readily available in foods without animal protein, saturated fat, and cholesterol, vegetarians may have healthier outcomes for chronic disease if they limit or avoid milk and other dairy products. Bones are better served by attending to calcium balance and focusing efforts on increasing fruit and vegetable intakes, limiting animal protein, exercising regularly, getting adequate sunshine or supplemental vitamin D, and getting approximately 500 mg Ca/d from plant sources. Therefore, dairy products should not be recommended in a healthy vegetarian diet.

 

Lindbloom, E. J. (2009). "Long-term benefits of a vegetarian diet." Am Fam Physician 79(7): 541-542.

               

Mann, J. (2009). "Vegetarian diets." BMJ 339: b2507.

               

Marsh, K., et al. (2009). "Meeting nutritional needs on a vegetarian diet." Aust Fam Physician 38(8): 600-602.

                A vegetarian is a person who consumes a diet consisting mostly of plant based foods including fruit, vegetables, legumes, nuts, seeds and grains. Some vegetarians also consume eggs and dairy foods. Individuals choose to follow a vegetarian diet for a range of reasons, including animal rights and religion, but two common reasons are the health and environmental benefits of plant based eating.

 

McAllister-Williams, H. and S. Ramplin (2009). "Vegetarian psychotropics: a survey of psychotropic medications suitable for vegetarians." Hum Psychopharmacol 24(3): 248-249.

               

Medkova, I. L. (2009). "[Vegetarian diets in nutritional therapy]." Eksp Klin Gastroenterol(2): 148-152.

               

Nakamoto, K., et al. (2009). "A new Japanese vegetarian food guide." Asia Pac J Public Health 21(2): 160-169.

                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. The JVFG was developed by collecting dietary information from 3 different institutes in Japan that specialize in regularly offering vegetarian meals. The JVFG was divided into 6 groups with respective recommended servings: vegetables (7.5), grains (4.5), protein foods (4), milk (3), fruits (2), and fats, sugar, and seasonings (<3). The JVFG was developed so that it would adequately provide for all nutrients and be structured for practical use by the general public as well as health professionals.

 

Ozturk, S. (2009). "Leonardo Da Vinci (1452-1519) as a stroke victim: hemiparesis: a result of a vegetarian diet?" J Med Biogr 17(1): 7.

               

Rajaram, S. and J. Sabate (2009). "Fifth International Congress on Vegetarian Nutrition. Preface." Am J Clin Nutr 89(5): 1541S-1542S.

               

Rastmanesh, R. (2009). "Psoriasis and vegetarian diets: a role for cortisol and potassium?" Med Hypotheses 72(3): 368.

               

Renda, M. and P. Fischer (2009). "Vegetarian diets in children and adolescents." Pediatr Rev 30(1): e1-8.

               

Simon, H. B. (2009). "On call. Following the lead of our 12-year-old daughter, my wife has become a vegetarian. She says she's willing to continue serving meat & chicken, but I sense that she'd rather not. What can you tell me about the safety of a vegetarian diet?" Harv Mens Health Watch 13(10): 8.

               

Tonstad, S., et al. (2009). "Type of vegetarian diet, body weight, and prevalence of type 2 diabetes." Diabetes Care 32(5): 791-796.

                OBJECTIVE: We assessed the prevalence of type 2 diabetes in people following different types of vegetarian diets compared with that in nonvegetarians. RESEARCH DESIGN AND METHODS: The study population comprised 22,434 men and 38,469 women who participated in the Adventist Health Study-2 conducted in 2002-2006. We collected self-reported demographic, anthropometric, medical history, and lifestyle data from Seventh-Day Adventist church members across North America. The type of vegetarian diet was categorized based on a food-frequency questionnaire. We calculated odds ratios (ORs) and 95% CIs using multivariate-adjusted logistic regression. RESULTS: Mean BMI was lowest in vegans (23.6 kg/m(2)) and incrementally higher in lacto-ovo vegetarians (25.7 kg/m(2)), pesco-vegetarians (26.3 kg/m(2)), semi-vegetarians (27.3 kg/m(2)), and nonvegetarians (28.8 kg/m(2)). Prevalence of type 2 diabetes increased from 2.9% in vegans to 7.6% in nonvegetarians; the prevalence was intermediate in participants consuming lacto-ovo (3.2%), pesco (4.8%), or semi-vegetarian (6.1%) diets. After adjustment for age, sex, ethnicity, education, income, physical activity, television watching, sleep habits, alcohol use, and BMI, vegans (OR 0.51 [95% CI 0.40-0.66]), lacto-ovo vegetarians (0.54 [0.49-0.60]), pesco-vegetarians (0.70 [0.61-0.80]), and semi-vegetarians (0.76 [0.65-0.90]) had a lower risk of type 2 diabetes than nonvegetarians. CONCLUSIONS: The 5-unit BMI difference between vegans and nonvegetarians indicates a substantial potential of vegetarianism to protect against obesity. Increased conformity to vegetarian diets protected against risk of type 2 diabetes after lifestyle characteristics and BMI were taken into account. Pesco- and semi-vegetarian diets afforded intermediate protection.

 

Van Audenhaege, M., et al. (2009). "Impact of food consumption habits on the pesticide dietary intake: comparison between a French vegetarian and the general population." Food Addit Contam Part A Chem Anal Control Expo Risk Assess 26(10): 1372-1388.

                This study aims to compare the pesticide residue dietary intake of the French general population and the vegetarian population, separated into five specific diets: omnivorous (OMN), lacto-vegetarian (LV), ovo-lacto-vegetarian (OLV), pesco-lacto-vegetarian (PLV) and vegan (VG). Theoretical Maximum Daily Intakes (TMDIs) based on Maximum Residue Levels (MRLs) were calculated as a percentage of the Acceptable Daily Intake (ADI). Among the 421 pesticides studied, only 48 had TMDI above ADI for at least one population subgroup. An excessive exposure was noticed for 44, 43, 42, 41 and 30 pesticides in the OLV, VG, OMN, LV and PLV groups, respectively, versus 29 in the general population. Meat and egg products consumption was responsible for higher intakes of organochlorine pesticides in the general population than in the vegetarian population (TMDI = 348% versus 146-183% ADI for aldrin). However, as the limited consumption of animal-origin commodities was largely offset by a higher fruit, vegetable and cereal intake in the vegetarian diets, vegetarians appear to be preferentially exposed to pesticides, for which fruit, vegetables and cereals are the main contributors, such as tri-allate, chlorpyrifos-methyl and diazinon. This study illustrates that consumption habits have a real impact on pesticide exposure in terms of intake levels, number and type of pesticides, representing a potential risk of dietary exposure. Except for organochlorine compounds, the vegetarian population may be more exposed to pesticide residues than the general population due to specific dietary habits. Thus, this population should be considered for risk assessment of pesticide residues.

 

Weaver, C. M. (2009). "Should dairy be recommended as part of a healthy vegetarian diet? Point." Am J Clin Nutr 89(5): 1634S-1637S.

                A benefit-risk evaluation of the evidence for including dairy foods in the diet is presented. For many persons dairy products provide a substantial portion of essential nutrients, but especially calcium, potassium, and magnesium. Dietary supplements and fortified foods can be alternative sources of these nutrients, although other components of dairy foods such as amino acid composition and conjugated linoleic acid may be instrumental in the benefits associated with dairy product consumption for bone health and reduced risk of stroke, metabolic syndrome, and some cancers. Newer evidence shows that protein-induced calciuria does not have a detrimental effect on net calcium retention, and the concentrations of hormones in milk are not outside of the range of endogenous concentrations. Increased dietary protein, including from milk, can elevate serum concentrations of insulin-like growth factor I, which has an unknown relation to cancer. The concern over consumption of milk leading to increased risk of prostate cancer through reduction of serum 1,25-dihydroxyvitamin D, a potent anti-prostate cancer hormone, has been resolved with new evidence that local production of this hormone is independent of diet. Overall, evidence suggests that being a lactovegetarian has greater health benefits and reduced health risks than being a vegan.

 

 

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