Effects of a Nutritional Intervention with the Japanese Vegetarian Food Guide on the Nutritional Characteristics of Japanese Vegetarian
Originally Published In
Journal of the Japan Dietetic Association
It has been shown that vegetarians have significantly lower vitamin B 12 and D intake in comparison to non-vegetarians. In addition, vegetarians tend to have lower intake of calcium, iron, zinc, vitamin A and B 2 and n-3 fatty acids. The objective of our study was to determine the effect of intervention with the Japanese vegetarian food guide( JVFG) on the improvement of nutritional characteristics in Japanese vegetarians. A one-day dietary intake was assessed by pre- and post-intervention with JVFG for Japanese vegetarian men( n=24) and women( n=60). In addition, anthropometric measurements and biochemical markers, such as blood sugar( BS), uric acid( UA), ratio of albumin to globulin(A/G), sodium, potassium, calcium( Ca), phosphorus, iron, total cholesterol, high density lipoprotein-cholesterol, triglyceride, hemoglobin (Hb) and prealbumin were determined in a subset of men and women( n=16). Results of nutrients show significant increase in vitamin B2( p<0.05)and zinc( p<0.01) in women. However, no significant increases were seen in vitamin A, D and B 12, calcium and n-3 fatty acids. Women had significant increase in A/G(p<0 . 01), Ca and Hb(p<0 . 05), with significant decrease in BS (p<0 . 01), UA, and triceps skinfold thickness (TSF) (p<0 . 05). In conclusion, especially for women, certain nutritional characteristics of Japanese vegetarians such as zinc, vitamin B 2 intake, A/G, Ca, Hb, BS, UA and TSF can be altered by nutritional intervention with JVFG.