Being a vegetarian: Health benefits and hazards
2018
Autori
Stanisić, SvetlanaMarković, Vladan
Šarčević, Danijela
Baltić, Milan Ž.
Bošković, Marija
Popović, Milka
Kilibarda, Nataša
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
Although their anatomical features disclose the herbivorous nature of humans, an omnivorous diet can be considered an evolutionary advantage that has supported human survival. Over recent decades, vegetarianism has significantly increased in developed countries due to the support of scientific research, emerging supermarkets and restaurants, and easy-to-access soy products and healthy foods. According to current knowledge, vegetarian diets are associated with significantly lower prevalence of non-infectious chronic diseases. However, while the overall risk of cancer is slightly lower in vegetarians, the findings regarding the location and type of cancer that can be prevented by vegetarian diets are inconclusive. In addition to this, it remains unclear whether health benefits of vegetarian diets can be attributed to the avoidance of meat, or to the increased intake of dietary fibre, n-6 fatty acids, vitamins C, B9 and E, potassium, magnesium and phyto-chemicals, or to both of these fact...ors. As a vegetarian diet becomes more restrictive, intake of adequate daily energy and of n-3 fatty acids, essential amino acids, vitamin B12, zinc, calcium and iron becomes more difficult to achieve, which is particularly challenging in children who have higher nutrient requirements relative to body weight than adults.
Ključne reči:
vegetarianism / vegan / pescovegetarian / meat-based dietIzvor:
Meat Technology, 2018, 59, 1, 63-88Izdavač:
- Institute of meat hygiene and technology, Belgrade
Kolekcije
Institucija/grupa
Fakultet veterinarske medicineTY - JOUR AU - Stanisić, Svetlana AU - Marković, Vladan AU - Šarčević, Danijela AU - Baltić, Milan Ž. AU - Bošković, Marija AU - Popović, Milka AU - Kilibarda, Nataša PY - 2018 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1557 AB - Although their anatomical features disclose the herbivorous nature of humans, an omnivorous diet can be considered an evolutionary advantage that has supported human survival. Over recent decades, vegetarianism has significantly increased in developed countries due to the support of scientific research, emerging supermarkets and restaurants, and easy-to-access soy products and healthy foods. According to current knowledge, vegetarian diets are associated with significantly lower prevalence of non-infectious chronic diseases. However, while the overall risk of cancer is slightly lower in vegetarians, the findings regarding the location and type of cancer that can be prevented by vegetarian diets are inconclusive. In addition to this, it remains unclear whether health benefits of vegetarian diets can be attributed to the avoidance of meat, or to the increased intake of dietary fibre, n-6 fatty acids, vitamins C, B9 and E, potassium, magnesium and phyto-chemicals, or to both of these factors. As a vegetarian diet becomes more restrictive, intake of adequate daily energy and of n-3 fatty acids, essential amino acids, vitamin B12, zinc, calcium and iron becomes more difficult to achieve, which is particularly challenging in children who have higher nutrient requirements relative to body weight than adults. PB - Institute of meat hygiene and technology, Belgrade T2 - Meat Technology T1 - Being a vegetarian: Health benefits and hazards VL - 59 IS - 1 SP - 63 EP - 88 DO - 10.18485/meattech.2018.59.1.8 ER -
@article{ author = "Stanisić, Svetlana and Marković, Vladan and Šarčević, Danijela and Baltić, Milan Ž. and Bošković, Marija and Popović, Milka and Kilibarda, Nataša", year = "2018", abstract = "Although their anatomical features disclose the herbivorous nature of humans, an omnivorous diet can be considered an evolutionary advantage that has supported human survival. Over recent decades, vegetarianism has significantly increased in developed countries due to the support of scientific research, emerging supermarkets and restaurants, and easy-to-access soy products and healthy foods. According to current knowledge, vegetarian diets are associated with significantly lower prevalence of non-infectious chronic diseases. However, while the overall risk of cancer is slightly lower in vegetarians, the findings regarding the location and type of cancer that can be prevented by vegetarian diets are inconclusive. In addition to this, it remains unclear whether health benefits of vegetarian diets can be attributed to the avoidance of meat, or to the increased intake of dietary fibre, n-6 fatty acids, vitamins C, B9 and E, potassium, magnesium and phyto-chemicals, or to both of these factors. As a vegetarian diet becomes more restrictive, intake of adequate daily energy and of n-3 fatty acids, essential amino acids, vitamin B12, zinc, calcium and iron becomes more difficult to achieve, which is particularly challenging in children who have higher nutrient requirements relative to body weight than adults.", publisher = "Institute of meat hygiene and technology, Belgrade", journal = "Meat Technology", title = "Being a vegetarian: Health benefits and hazards", volume = "59", number = "1", pages = "63-88", doi = "10.18485/meattech.2018.59.1.8" }
Stanisić, S., Marković, V., Šarčević, D., Baltić, M. Ž., Bošković, M., Popović, M.,& Kilibarda, N.. (2018). Being a vegetarian: Health benefits and hazards. in Meat Technology Institute of meat hygiene and technology, Belgrade., 59(1), 63-88. https://doi.org/10.18485/meattech.2018.59.1.8
Stanisić S, Marković V, Šarčević D, Baltić MŽ, Bošković M, Popović M, Kilibarda N. Being a vegetarian: Health benefits and hazards. in Meat Technology. 2018;59(1):63-88. doi:10.18485/meattech.2018.59.1.8 .
Stanisić, Svetlana, Marković, Vladan, Šarčević, Danijela, Baltić, Milan Ž., Bošković, Marija, Popović, Milka, Kilibarda, Nataša, "Being a vegetarian: Health benefits and hazards" in Meat Technology, 59, no. 1 (2018):63-88, https://doi.org/10.18485/meattech.2018.59.1.8 . .