Transcript Science of a Vegetarian Diet

ABSTRACT
Many vegetarians focus on what is best for their bodies when they choose their diet. Looking at vegetarianism on a scientific level might give the diet a whole new meaning. When the body’s normal
functions are studied in closely, certain misconceptions can be addressed and put to rest. Everything from the breaking down of protein into amino acids, to the heart benefits of vegetables are
viewed in a laboratory in order to come up with answers to the questions presented by the diet. Studies have proven that the health of non-meat eaters is much better than that of meat-eaters. By
dissecting the specific common deficiencies that are often assumed in vegetarianism, solutions can be found to make the diet more accessible to the general public.
SOLUTIONS
INTRODUCTION
Only about three percent of North Americans claim to
practice any form of vegetarianism (1). This means that
only three percent of the continent is benefiting from
the health advantages that avoiding meat can have.
Many deficiencies are associated with vegetarianism, but
once they are looked at with a scientific lens they are Figure 1: Primary structure of protein made up
easily avoided.
of amino acids.
COMMON DEFICIENCIES
When meat and/or animal products are removed from a
diet, there can be a loss of certain components that are
vital for survival. Some of the most common deficiencies
are;
•Protein
A lot of protein is consumed through animal
products like meat, cheese, and eggs. Protein is broken
down into amino acids, which are used
to make DNA (See figure 1) (8).
•B12
B12 can only be obtained through animal
products because here are no plant
products that contain it. It is necessary for transporting
oxygen in the blood. Naturally, without B12, an without
oxygen, humans cannot function (4).
•Calcium/ Vitamin D
Manny dairy products contain a lot of
calcium and vitamin D is usually
supplemented in to products like milk. Calcium is
needed for bone density and for muscle function (5).
Figure 2: B12 transporting oxygen in
blood.
REFERENCES
Solutions have been found through science that allow
vegetarians to get an adequate amount of everything
that a healthy body needs. When all of the nutrients
are readily available for vegetarians, they can be just
as healthy as non-vegetarians.
•Protein
Many plant products contain significant
amounts of protein. In order for this
protein to be enough for a diet, however,
certain vegetables must be consumed
together (8).
•B12
Because B12 is only found in animal
products, a supplement needs to be
taken in a supplement, of foods that
have been fortified with B12 must be
consumed (4).
•Calcium/ Vitamin D
In order for vegetarians, especially
vegans, to gt enough calcium, a
supplement might need to be taken. This
is not automatically true though because
it can also be found in certain vegetables
like spinach (5).
All of the common deficiencies can be accounted for
when a vegetarian diet is practiced with care. This
means that any person can choose to be a vegetarian
without fear of a major health consequence due to a
lack of any nutrient.
1. Barr, Susan I., and Gwen E. Chapman. "Perceptions and Practices of Self-defined Current Vegetarian, Former
Vegetarian, and Non-vegetarian Women." The
American Dietetic Association 102.3 (2002): 1-7.
2. Beezhold, Bonnie L., Carol S. Johnston, and Deanna R. Daigle. "Arch Getarian Diets
Are Associated with Healthy Mood States: a Cross-sectional Study in Seventh
Day Adventist Adults." Nutrition Journal 9.26 (2010): 1-7.
3. Berkow, Susan E., and Neal Barnard. "Vegetarian Diets and Weight Status." Nutrition Reviews 64.4 (2006): 175-88.
Apr. 2006.
4. Donaldson, Michael S. "Metabolic Vitamin B12 Status on a Mostly Raw Vegan Diet with Follow-Up Using Tablets,
Nutritional Yeast, or Probiotic Supplements."
Annals of Nutrition and Metabolism 44 (2000): 1-6.
5. Insel, Paul M., R. Elaine. Turner, and Don Ross. Discovering Nutrition. Sudbury, MA:
Jones and Bartlett, 2006. Print.
6. Ribloi, Elio, and Teresa Norat. "Epidemiologic Evidence of the Protective Effect of Fruit and Vegetables on Cancer
Risk." The American Journal of Clinical
a
7. Szeto, Y. "Effects of a Long-term Vegetarian Diet on Biomarkers of Antioxidant
Status andCardiovascular Disease Risk*1." Nutrition 20.10 (2004): 863-66.
8. Venderley, Angela M., and Wayne W. Campbell. "Vegetarian Diets." Sports Medicine 36.4 (2006): 1-14.
DISCUSSION
Deficiencies can all be countered by monitoring diet
carefully. There may also be more health benefits that
come along with cutting meat out of the diet. Many
animal products are attributed to health risks. Some
health risks are:
•Weight gain
•Cardiovascular disease (5)
•Cancer (5)
Many vegetarians are healthier than non-vegetarians
because of their modified diet and lifestyle changes.
Some of the health benefits of cutting out meat, or all
animal products are:
•Leaner body mass (3)
•Less saturated fat (3)
•Mental and emotional stability (2)
With the help of science, the common deficiencies
can be combated.
CONCLUSION AND FUTURE
DIRECTION
Few tests about the affects that a vegetarian diet on
cancer, and cancer prevention have been done up to
this point. This is because the study has to be done
over a long period of time. Based on the positive
affects that cutting out meat has other other aspects
of health, the assumption is that the same would
apply to cancer. This research would require a lot of
funding because of the duration of the study. Also,
participates would have to have cancer and taking
part in a study is the last thing that some people want
to do when they are that sick