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Selected vitamins and trace elements in blood of vegetarians
M Krajcovicová-Kudlácková1, R Simoncic, K Babinská
1Research Institute of Nutrition, Bratislava, Slovakia.
Annals of Nutrition & Metabolism
|January 1, 1995
Summary
Vegetarian diets boost antioxidant levels, including vitamin C, beta-carotene, and vitamin A. This dietary pattern enhances protection against lipid peroxidation, potentially reducing risks for cardiovascular disease and cancer.
Area of Science:
- Nutritional Science
- Biochemistry
- Preventive Medicine
Background:
- Oxidative stress from reactive oxygen species and lipid peroxidation contributes to atherosclerosis, cardiovascular disease, and cancer.
- Antioxidants, including vitamins and trace elements, play a crucial role in mitigating oxidative damage.
- Vegetarian diets are often rich in antioxidants but require careful evaluation of specific nutrient levels.
Purpose of the Study:
- To compare plasma levels of key antioxidants (vitamins A, C, E, beta-carotene) and trace elements (selenium, zinc, copper) between vegetarians and nonvegetarians.
- To assess the impact of vegetarianism on indicators of lipid peroxidation and antioxidant protection.
- To explore the potential link between vegetarian diets and reduced risk of chronic diseases.
Main Methods:
- Blood samples were collected from 67 lacto- or lacto-ovo-vegetarians (average 6.2 years of practice) and 75 age-matched nonvegetarians.
- Plasma concentrations of vitamins A, C, E, beta-carotene, selenium, zinc, and copper were quantified.
- Molar ratios of vitamin E/cholesterol and vitamin E/total lipids were calculated to assess antioxidant efficacy.
Main Results:
- Vegetarians exhibited significantly higher plasma levels of vitamin C, beta-carotene, and vitamin A compared to nonvegetarians.
- The vitamin E/cholesterol and vitamin E/total lipids ratios were significantly higher in vegetarians, indicating enhanced protection against low-density lipoprotein and polyunsaturated fatty acid peroxidation.
- Plasma selenium levels were significantly higher in vegetarians, while zinc and copper levels were comparable to nonvegetarians.
Conclusions:
- Vegetarian nutritional habits are associated with improved antioxidative status, characterized by higher plasma antioxidant vitamins and selenium.
- Enhanced antioxidant protection may contribute to a reduced risk of cardiovascular diseases and cancer.
- These findings support the beneficial role of vegetarian diets in mitigating oxidative stress-related health risks.