Ultra-processed foods and plant-based alternatives impair nutritional quality of omnivorous and plant-forward dietary patterns in college students by Svenja Fedde, Miriam Wießner, Franziska A Hägele, Manfred J Müller, Anja Bosy-Westphal

“…Intakes of vitamin B12, folate, iron, zinc, and calcium were on average below reference values, especially in vegans and vegetarians. However, the prevalence of low holotranscobalamin and ferritin levels did not differ between the dietary groups, presumably due to supplementation. …”
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Popular Diets: Raw Foods by Alexa Barad, Daniela Rivero-Mendoza, Wendy J. Dahl

“… The raw foods diet has its roots in a vegetarian movement dating back to the 1800s. As the name implies, a raw foods diet is a dietary pattern composed of mostly or completely raw, unprocessed foods. …”
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Popular Diets: Raw Foods by Alexa Barad, Daniela Rivero-Mendoza, Wendy J. Dahl

“… The raw foods diet has its roots in a vegetarian movement dating back to the 1800s. As the name implies, a raw foods diet is a dietary pattern composed of mostly or completely raw, unprocessed foods. …”
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Reassessing Nutritional Supplementation Program: The Impact of Maternal Vitamin B12 Levels on Feto-Maternal Outcomes by Pranjali Dhume, Reshu Rawal, Ashish Vadhera, Ankur Shah, Madhusudan Dey, Sunil Chawla, Suyash Goel, Simran Gilhotra, Ankita Sharma

“…RESULTS: It was found that most of the women with low B12 levels were vegetarian and had co-existent folic acid deficiency. …”
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Validating a HACCP System for the Production of Vegetable Shito by Nina Bernice Ackah, Elvis Alfred Baidoo, Alexander Henry Kwadwo Appiah

“…Vegetable shito is a novel pepper sauce product developed to cater for the needs of vegetarians. Due to its increasing popularity, it is prudent to assure its safety through the implementation of a quality management system for its production. …”
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A Consumer’s Guide to Eggs by Jeanine Beatty, Karla Shelnutt, Gail P. A. Kauwell

“…Most food stores in the United States offer many varieties of chicken eggs to choose from — white, brown, organic, cage free, vegetarian, omega-3 fatty acid enriched, and more. The bottom line is that buying eggs is not as simple as it used to be because more choices exist today. …”
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Role of dietary and nutritional interventions in ceramide-associated diseases by Shengnan Wang, Zihui Jin, Biyu Wu, Andrew J. Morris, Pan Deng

“…Dietary interventions including the Mediterranean diet, lacto-ovo-vegetarian diet, calorie-restricted diet, restriction of dairy product consumption, and dietary supplementation with polyunsaturated fatty acids, dietary fibers, and polyphenols, all have beneficial effects on modulating ceramide levels. …”
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Pica for Uncooked Basmati Rice in Two Women with Iron Deficiency and a Review of Ryzophagia by James C. Barton, J. Clayborn Barton, Luigi F. Bertoli

“…One woman was from India and the other was from Pakistan. Both women were vegetarians. Basmati was the local rice in their native countries and their usual rice in the USA. …”
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A Consumer’s Guide to Eggs by Jeanine Beatty, Karla Shelnutt, Gail P. A. Kauwell

“…Most food stores in the United States offer many varieties of chicken eggs to choose from — white, brown, organic, cage free, vegetarian, omega-3 fatty acid enriched, and more. The bottom line is that buying eggs is not as simple as it used to be because more choices exist today. …”
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Crossroad of Tradition and Innovation – The Application of Lactic Acid Fermentation to Increase the Nutritional and Health-Promoting Potential of Plant-Based Food Products – a Revi... by Anna Maria Ogrodowczyk, Natalia Drabińska

“…The obtained products offer a good alternative for a growing number of vegans, vegetarians, and flexitarians, who look for the plant-based, healthy alternatives. …”
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Alimentation d’une population historique by Estelle Herrscher

“…Two main dietary trends have been detected, one mainly vegetarian and the other based upon meat and dairy products. …”
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Use of Whey and Whey Preparations in the Food Industry – A Review by Królczyk Jolanta B., Dawidziuk Tomasz, Janiszewska-Turak Emilia, Sołowiej Bartosz

“…This situation can be observed in the case of foods with reduced fat and sugar, or products for lacto-ovo-vegetarians. Whey - and more specifically, its preparations - can also be used as a substitute. …”
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Features of the restaurant market and consumer behavior in the Moscow restaurant business segment: study results by A. N. Timokhovich

“…The main trends of the Moscow restaurant market are: restaurants’ focus on preparing healthy food and vegetarian cuisine; use of farm products and local ingredients in prepared dishes; technological innovations implementation that simplify consumer experience; focus on the principles of sustainable development and environmental friendliness in the business model; restaurant formats variety. …”
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Reference Ranges for Serum Uric Acid among Healthy Assamese People by Madhumita Das, N. C. Borah, M. Ghose, N. Choudhury

“…Majority of the population were nonvegetarian (98.6%, n=1450) and only 1.4% (n=20) were vegetarian. The mean age, weight, height, and uric acid of the studied group were 53.6±11.3 years, 62.6±10.5 kg, 160±9.4 cm, and 5.5±1.4 mg/dL, respectively. …”
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Mineral Properties and Dietary Value of Raw and Processed Stinging Nettle (Urtica dioica L.) by Laban K. Rutto, Yixiang Xu, Elizabeth Ramirez, Michael Brandt

“…We recommend fresh or processed nettle as a high-protein, low-calorie source of essential nutrients, minerals, and vitamins particularly in vegetarian, diabetic, or other specialized diets.…”
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Does the consumption of soya products affect cholesterol levels, blood pressure, or other cardiovascular health indicators? by Aleksandra Walendzik, Kinga Racisz, Joanna Duda, Jakub Kędzia, Alicja Obcowska, Paweł Racisz, Łukasz Sencerek

“…Its consumption is increasing due to a strong interest in vegetarian cuisine, in which soy is an important element. …”
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THE NEW APPROACH ON FOOD QUALITY: AN IMPORTANT FACTOR ON CONSUMER BEHAVIOR AND TRENDS IN FOOD QUALITY by Johana Paluchová

“…Many consumers also rely on manufacturing and processing standards, particularly to know what ingredients are present, due to dietary, nutritional requirements (kosher, halal, vegetarian), or medical conditions (e.g., diabetes, or allergies) and because of the article shows some of new trends at food market in Europe. …”
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Clinicoepidemiological Observational Study of Acquired Alopecias in Females Correlating with Anemia and Thyroid Function by Kirti Deo, Yugal K. Sharma, Meenakshi Wadhokar, Neha Tyagi

“…Though lack of vitamin B12 testing was a limitation of our study, its deficiency could be the probable cause of iron deficiency as the majority (58, 64.4%) of these cases, as indeed majority (89, 65.4%) of our study population, were vegetarians. Thyroid disorders (23, 17%, including 9 newly diagnosed) were not of significance statistically.…”
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Enhancing grape juice with Lacticaseibacillus rhamnosus CWKu-12: Assessing probiotic viability, physicochemical changes, sensory characteristics, and quality kinetics throughout st... by Shaghayegh Echresh, Behrooz Alizadeh Behbahani, Fereshteh Falah, Mohammad Noshad, Salam A. Ibrahim

“…As a result, for lactose intolerant individuals, vegetarians, and people who are allergic to dairy products, this may be used as a nutraceutical with health-promoting benefits.…”
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Dietary Variations in a Multiethnic Parkinson’s Disease Cohort and Possible Influences on Nonmotor Aspects: A Cross-Sectional Multicentre Study by Anna Sauerbier, Anette Schrag, Pablo Martinez-Martin, Lynsey J. Hall, Miriam Parry, Laurie K. Mischley, Panagiotis Zis, K. Ray Chaudhuri

“…We found dietary differences between the groups, including a greater frequency of vegetarians and greater consumption of cumin, turmeric, and cinnamon as well as lower consumption of beef in Asian patients than in White and BAC and greater consumption of chili than in White patients and higher consumption of pork in White than Asian and BAC patients. …”
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