Selected micronutrient intake and status in men with differing meat intakes, vegetarians and vegans

Dietary factors play a critical role in human health. The aim of this cross -sectional study was to examine micronutrient intake and status of subjects who were habitual meat eaters eating different quantities of meat with tho se who were habitual vegetarians or vegans. One hundred and thirty-nine hea lthy male subjects (vegan, n = 18: ovolacto-veaetarian, n = 46; moderate me at-eater, n = 65; and high meat-eater, n = 18) aged 20-55 years were recrui ted in metropolitan Melbourne. Each volunteer completed a semiquantitative Food Frequency Questionnaire (FFQ) and gave a fasting venous blood sample. Dietary sodium/potassium ratio was significantly lower and vitamin C, fibre and iron intakes were higher in vegetarians than in meat-eaters. High meat -eaters had a significantly higher calcium, retinol and zinc intake than di d the other three dietary groups; moderate meat-eaters had the lowest mean intake of fibre, vitamin C and beta-carotene. Vegans had a significantly hi gher beta-carotene intake than did the other groups. Serum ferritin and vit amin B-12 levels, and haemoglobin concentration were significantly Lower in vegetarians than in meat-eaters. Vegans had a significantly higher serum f olate concentration than did ovolacto-vegetarian and moderate meat-eater gr oups. There was no significant difference in serum alpha-tocopherol concent ration. There are differences between the four diet groups that have potent ial to affect the subjects' health and susceptibility to chronic diseases i ncluding cardiovascular disease and cancer. Based on the present data, high meat-eaters may particularly benefit from altering their dietary pattern t o reduce their sodium and saturated fat intake, and moderate meat-eaters fr om increasing their fibre and antioxidant consumption. Vegetarians, especia lly vegans, may need to increase their vitamin B-12 and zinc intakes.