Haematological, biochemical and bone density parameters in vegetarians and non-vegetarians

Area of Science:

• Nutritional Science
• Hematology
• Biochemistry
• Bone Densitometry

Background:

• Vegetarian diets are increasingly popular, encompassing vegan and lacto-ovo variations.
• Understanding their impact on key health indicators is crucial for public health.
• Previous research suggests potential differences in nutrient status and metabolic markers.

Purpose of the Study:

• To compare hematological, biochemical, and bone mineral density parameters between vegetarians (vegans, lacto-ovovegetarians) and non-vegetarians.
• To identify specific differences in blood components and bone health indicators across dietary groups.

Main Methods:

• A study involving 100 participants: 50 non-vegetarians and 50 vegetarians (20 vegans, 30 lacto-ovovegetarians).
• Measurement of plasma levels for erythrocytes, hemoglobin, hematocrit, iron, LDL, HDL, total cholesterol, triglycerides, and glucose.
• Assessment of bone mineral density using quantitative ultrasound of the calcaneus.

Main Results:

• Lacto-ovovegetarians exhibited significantly higher red blood cell counts and hematocrit than non-vegetarians; vegans also showed higher hematocrit.
• Iron levels were lower in non-vegetarians compared to both vegan and lacto-ovovegetarian groups.
• Non-vegetarians presented significantly higher cholesterol, triglycerides, and LDL levels than vegetarians, with no significant differences between vegan and lacto-ovovegetarian subgroups.

Conclusions:

• A well-planned vegetarian diet, including vegan and lacto-ovo types, does not lead to abnormalities in laboratory tests.
• Key hematological and biochemical markers, particularly lipid profiles and iron status, appear favorable in vegetarians.
• Bone status parameters are not negatively impacted by vegetarian diets when properly balanced.