Vegetarian Research|Abstract
Vegetarian Research Vol. 24 (2023), pp. 1-5
Nutrient Intake and Nutritional Status of Vegetarians (Adults) Worldwide and in Japan
: Advantages and Disadvantages Compared to Non-Vegetarians
Keiko Nakamoto
In a systematic review of 141 studies from 2010-2020 of groups eating a plant-based diet in Europe,
Southeast Asia, and the northern United States, protein intake was lower in those eating a plant-based diet than in
non-vegetarians, but the recommended intake range, and intakes and status of eicosapentaenoic acid (EPA) and
Docosahexaenoic acid (DHA), vitamin B12, vitamin D, iron, zinc, iodine, calcium, and bone metabolism markers were
lower in vegetarians and vegans than in non-vegetarians. On the other hand, non-vegetarians were also at risk of
inadequate intake of alpha-linolenic acid (ALA), vitamin D, and calcium.
Compared to non-vegetarians, the nutrient intake of Japanese vegetarians was significantly higher for calcium
and iron, not significantly different for zinc, not significantly different or lower for protein and n-3 fatty acids, and
significantly lower for vitamin D and vitamin B12. However, there have been no studies on Japanese vegetarians,
especially regarding their nutritional status, including bone metabolism markers. Future studies are expected.
Thus, there are some nutrients that tend to be deficient in non-vegetarian diets, and the benefits of a vegetarian
diet should be taken into account and used more.
Key words: vegetarian, vegan, plant-based diet, nutrient intake, nutritional status
Vegetarian Research Vol. 24 (2023), pp. 7-9
Making of Non-melting Mini Ice Balls for Vegetarians
| Proposal of Heat Source-free Experiment Using Gelling Agent and Psyllium |
Yoko Sato and Hisataka Ohta
. In this study, we developed "non-melting ice balls" without using animal products and heating tools.
Instead of using agar powder or kudzu powder, which requires heating equipment, we could make non-melting ice
balls using gelling agent (Attoiuma jelly) and psyllium. This is a suitable material for the distance education aimed
at vegetarian children.
Key words: vegetarianCnon-melting mini ice ballCgelling agent (Attoiuma jelly), psylliumCremote educationC
information and communication technology education
Vegetarian Research Vol. 23 (2022), pp. 1-7
International Standards (Categories and Certifications) and
Establishment of JAS for Vegetarian and Vegan Foods
Mitsuru Kakimoto, Koichi Hashimoto and Akinori Takai
The history of the transition of vegetarian and vegan diets from religious-oriented basis to modern
lifestyle diet, and it is international standards (categories, certifications, etc.). Current status on vegetarianism
and veganism in Germany, UK and Japan. Explanation of our efforts to implement together for Japanese
government's official certification label of vegetarian and vegan food products and the establishment of JAS
(Japanese Agricultural Standards), which was just enacted in 2022.
Key words: vegetarian and vegan diets, history of transition, international standards, establishment of JAS
Vegetarian Research Vol. 23 (2022), pp. 9-11
Development of Microscale Experiments for Vegetarians
|Making Tofu-like Food
Using Hemp Milk in the Chemical Experiment Working with Food Materials|
Yoko Sato and Hisataka Ohta
In this study, we experiment with the production of tofu-like food using hemp seeds that is easily
available in the field of high school chemical education. As a result, we find it possible to make a small tofulike food consisting of hemp milk and bittern. The experiment is considered feasible for vegetarian students
who do not have food allergies.
Key words: tofuCmicroscale methodCvegetarianChemp milkCtofu-like food
Vegetarian Research Vol. 23 (2022), pp. 13-16
Plant-Based Vitamin B12 Sources ~Nori~ Current State of Controversy
Keiko Nakamoto
Vitamin B12 (B12) is generally not found in plant foods. Thus, there is concern that it may be deficient
in a vegan diet that does not include animal products. Under these circumstances, seaweed has attracted
attention and research as a source of B12 from plant foods. While some studies indicate that seaweed is an
effective source of B12, others indicate that seaweed is not source of B12. More advanced human intervention
studies are needed to clarify the discrepancies in these studies.
Key words: vitamin B12, vitamin B12 source, nori, vegan
Vegetarian Research Vol. 22 (2021), pp. 1-6
Benefits and Risks of Plant-based Diets in Chronic Kidney Disease
Megumi Nagai
Due to the Westernization of eating habits in recent years, the proportion of plant-based food intake has been declining in Japan. In contrast, it is also true that some people are vegetarians for reasons such as the environment, animal protection and health. Since the 20th century, plant-based diets have been epidemiologically known to reduce the risk of cardiovascular diseases represented by myocardial infraction and stroke. The kidneys are responsible for maintaining fluid homeostasis and removing waste products. Chronic kidney disease, in which kidney function gradually declines, is considered to be present in one in eight Japanese people and may increase with aging and an increase in the prevalence of lifestyle-related diseases. Chronic kidney disease is an independent risk factor for cardiovascular disease, in addition to the risk of end-stage kidney disease. In recent years, research results have been reported stating that a plant-based diet suppresses the progression of chronic kidney disease. When considering the pathophysiology of end-stage kidney disease and physically vulnerable elderly people, there is the possibility of death due to frailty, falls and cardiac arrest if there is too much restriction of protein and an over-intake of potassium. Based on evidence regarding plant-based diets with respect to kidney disease, it is hoped that clinical guidelines will be prepared on this topic. At least in advanced cases of chronic kidney disease, it is desirable to manage nutrition under the advice of a nephrologist or a dietitian.
Key words: Chronic kidney disease, Potassium, Plant-based protein
Vegetarian Research Vol. 22 (2021), pp. 7-12
Bactericidal and Antibacterial Effects of Several Kinds of Teas and Mouthwash Solutions
Against Oral Bacteria
Akinori Takai
In this study, we investigated bactericidal and antibacterial activities of five kinds of teas (green tea, black tea, roasted tea (Hoji-cha), jasmine tea, barley tea (Mugi-cha)), and four kinds of mouthwash solutions against oral bacteria. The oral bacteria were treated with each tea or mouthwash solution for two minutes, cultured on a blood agar plate. The survival rates of the bacteria were approximately 55% in green tea, black tea and roasted tea, 65% in Jasmine tea, and over 100% in barley tea. Those in the mouthwash solutions containing antiseptic agents were approximately 0-14%. This study suggests that all the teas tested excepting for the barley tea are effective as gargle solutions due to their bactericidal and antibacterial properties against oral bacteria.
Key words: Gargle solution, Green tea, Black tea, Mouthwash solution, Oral bacteria, Bactericidal and antibacterial activities
Vegetarian Research Vol. 22 (2021), pp. 13-15
Experiment to Create a New Fault Model for Wheat Allergy by the Microscale Method.
Yoko Sato and Hisataka Ohta
Abstract. In this study, we attempted to develop small fault models that can be handled by children and students with wheat allergies. As a result, it was possible to create a small falt model consisting of purple sweet potato powder and skimmed milk and a small falt model consisting of purple sweet potato powder and quinoa flour. These may be beneficial for vegetarian children and students with wheat allergies.
Key words: fault model, microscale method, wheat allergy, vegetarian
Vegetarian Research Vol. 21 (2020), pp. 1-8
Health Benefits and Precautions of The Vegetarian Diet
Kenji Fukunaga
Vegetarians are often pointed out to be deficient in protein, some vitamins, minerals, and n-3 polyunsaturated fatty acids. But vegetarians can also select appropriate food for necessary nutrients from plant food and effectively improves and maintains health in many cases. A vegetarian diet reduces the prevalence of lifestyle-related diseases such as cardiovascular diseases and malignant neoplasms. On the other hand, there are also biased perspectives. Some people are swept away by populism, blindly believing that plant foods are suitable for the body and the environment and that animal foods are harmful and unhealthy. There are various backgrounds to a vegetarian diet. Suppose you practice a vegetarian diet for health. In that case, you need to be interested in a vegetarian diet, better understand nutrition and food science, and have a scientific perspective. This review outlines vegetarianism's current state and the essential nutrients for vegetarians to practice a healthy vegetarian diet.
Key words: Vegetarian, Health, Plant food, Nutrient, Benefit, Lifestyle-related diseases
Vegetarian Research Vol. 21 (2021), pp. 9-12
Bactericidal and Antibacterial Effects of Green Tea and Black Tea As Gargle Solutions
Against Oral Bacteria
Akinori Takai
In this study, we have conducted bactericidal and antibacterial effects of green tea and black tea against oral bacteria using agar-agar as a culture medium. Survival rate of the oral bacteria treated with each tea for two minutes was approximately 50% (50.7% in green tea and 55.5% in black tea). This study suggests that those green and black tea are effective as gargle solutions due to their bactericidal and antibacterial properties against oral bacteria.
Key words: Gargle solution, Green tea, Black tea, Oral bacteria, Bactericidal and antibacterial activities
Vegetarian Research Vol. 21 (2020), pp. 13-15
Vegetarianism and Human and Animal Welfare
Koichi Hashimoto
In recent years, it is said that the number of people are shifting its diet and lifestyle to vegetarian and/or vegan. Vegan diet rate has shown rapid increase worldwide from various perspectives such as health, environment, and animals. This article examines the relationship between vegetarianism and the welfare of humans and animals through UN reports, Nature studies, and news of the transition to vegetarianism. Dr. Jane Goodall, a vegan UN peace ambassador and zoologist, has clearly stated that both climate change and pandemics are caused by humans destroying animal habitats, buying and selling animals, etc., and that it is essentially important to have compassion for all animals.
Key words: Animal welfare, Human welfare, Sustainability, Compassion, Mindfulness, Well-being
