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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.

J Am Diet Assoc. 2009;109:
1266-1282