Alternative Ernährungsformen, Teil 1: Allgemeine Aspekte und vegetarische Kostformen

verfasst von
A. Ströhle, C. Löser, I. Behrendt, C. Leitzmann, Andreas Hahn
Abstract

Alternative diets (AD) differ from the current common mixed diet; AD are recommended as a permanent diet. These diets are based on ethical, philosophical and health promoting principles and lead to very different recommendations for food selection. Even within a particular AD there is usually a broad spectrum of versions, so that a general evaluation is only possible to a limited extent. This is also true for single AD. Vegetarian diets and partly paleo-diets have been investigated to a reasonable extent. Plant based diets are appropriate as permanent diets and offer health benefits as compared with currently practiced diets (risk reduction of cancers by 10-18% and of heart diseases by 30%; favorable effect on blood pressure and lipid profile; no risk reduction on cancer and total mortality). Vegan diets have to be critically assessed: they are linked to an increased risk of deficits for single nutrients (vitamin B

12, iodine and as the case may be. calcium and long chain omega-3 fatty acids), if suitable supplements or fortified foods are not consumed.

Organisationseinheit(en)
Institut für Lebensmittelwissenschaft und Humanernährung
Abteilung Ernährungsphysiologie und Humanernährung
Externe Organisation(en)
Rotes Kreuz-Krankenhaus Kassel
Justus-Liebig-Universität Gießen
Typ
Artikel
Journal
Aktuelle Ernährungsmedizin
Band
41
Seiten
47-65
Anzahl der Seiten
19
ISSN
0341-0501
Publikationsdatum
22.02.2016
Publikationsstatus
Veröffentlicht
ASJC Scopus Sachgebiete
Medizin (sonstige), Ernährung und Diätetik
Ziele für nachhaltige Entwicklung
SDG 3 – Gute Gesundheit und Wohlergehen
Elektronische Version(en)
https://doi.org/10.1055/s-0041-111459 (Zugang: Geschlossen)