Dietary intakes and nutrient status of vegetarian preschool children from a British national survey

Background Dietary intakes and nutrient status were compared in meat-eaters and non-meat-eaters from the National Diet and Nutrition Survey of childre n aged 1.5-4.5 years. Methods Children (n = 1351) were categorized as 'omnivores' or 'vegetarians ', according to whether they consumed meat or meat products during a 4-day dietary record. Blood samples were also obtained for analysis of haematolog ical and biochemical nutrient status. Results Three per cent of children were 'vegetarian'. They onsumed higher p roportions of milk and milk products, although this was significant only in older children (P = 0.007), owing to high consumption by the high proporti on of Asian children. In vegetarians, energy intakes tended to be lower in both age groups. Percentage energy from protein and fat were lower, while t hat from carbohydrate was higher compared with omnivores. Cholesterol intak es were lower, significantly so for younger children (P < 0.001). Intakes o f micronutrients were either higher (vitamins C and E, potassium) or lower (niacin and sodium) in younger vegetarians compared with omnivores. Energy- adjusted intakes of iron and zinc did not differ significantly from those o f omnivores, although both intakes were low in many children (6-20% < LRNI) , particularly in the younger group. Haematological and biochemical nutrien t status indices showed few differences. Serum ferritin was lower in vegeta rians, significantly so in younger children (P = 0.002). Antioxidant vitami n (A, C and E) status tended to be higher in vegetarians, while vitamin B-1 2 intakes and status were more than adequate. Apart from poorer vitamin D i ntake and status in older Asian vegetarians, very few ethnic differences we re observed. Conclusions Nutrient intakes and status were generally adequate in preschoo l children who did not eat meat. Although serum ferritin levels were inferi or (particularly in vegetarians under 3 years old), the lower intakes of fa t, cholesterol and sodium, and higher antioxidant vitamin intakes and statu s indices were potentially beneficial. Given a balanced diet, adequate nutr ient intakes and status can be maintained without consuming meat.