Comparison of nutritional status between lacto-ovo vegetarian and non-vegetarian Jordanian adults
ISSN: 0034-6659
Article publication date: 9 March 2021
Issue publication date: 6 September 2021
Abstract
Purpose
Vegetarian diets exclude meat, fish and poultry and/or egg and dairy products, these diets are based on grains, fruits, vegetables, legumes and seeds. The purpose of this study is to compare the nutritional status between lacto-ovo vegetarian and non-vegetarian Jordanian adults.
Design/methodology/approach
A case-control study was conducted during the period between (April–November 2019). In total, 200 Jordanians in early adulthood aged between 18 and 35 years participated in the present study; 100 subjects were non-vegetarians and 100 subjects were lacto-ovo vegetarians. The ratio was (1:1). Matching between the two groups was done in terms of age, sex and body mass index. A package that consisted of three structured questionnaires: Personal Information Sheet, Food Frequency Questionnaire and Seven-Day Physical Activity Recall were administered to all participants in this study.
Findings
The concentration of serum vitamin B12 was significantly higher (P = 0.011) in non-vegetarians than lacto-ovo vegetarians. The means of intake of calories (P = 0.003), calories from fat (P = 0.001), calories from saturated fat (P = 0.001), protein (P = 0.001), fat (P = 0.001), saturated fat (P = 0.001), monounsaturated fat (P = 0.022), polyunsaturated fat (P = 0.001), cholesterol (P = 0.001) and omega-6 (P = 0.039) were significantly higher in non-vegetarians. The intakes Mean of carbohydrates (P = 0.001), fiber (P = 0.001) and soluble fiber (P = 0.001) were significantly higher in lacto-ovo vegetarians compared to non-vegetarians. The mean of beta-carotene intake was significantly higher (P = 0.001) in lacto-ovo vegetarians compared to non-vegetarians, although the intakes of vitamin A(RAE) and retinol were significantly higher (P = 0.029, P = 0.001, respectively) in non-vegetarians as compared to lacto-ovo vegetarians. The means of vitamins B2 (P = 0.018), B3 (P = 0.001), B3NE (P = 0.001), B6 (mg) (P = 0.001), B12 (P = 0.001), E-a-Tocopherol (P = 0.001) and D (P = 0.001) intake were significantly higher in non-vegetarians compared to lacto-ovo vegetarians. The mean intakes of vitamins C (P = 0.033), folate (P = 0.005) and K (P = 0.002) were significantly in lacto-ovo vegetarians compared to non-vegetarians. Means intake of some minerals was significantly higher in non-vegetarians than lacto-ovo vegetarians.
Originality/value
The current study showed that lacto-ovo vegetarians had lower serum vitamin B12 levels. The consumption of fruits, vegetables and legumes was higher in lacto-ovo vegetarians than non-vegetarians. While lacto-ovo vegetarian diet provided less fat, saturated fat, polyunsaturated fat, monounsaturated fat and cholesterol than non-vegetarians, it could be considered a rich source for fiber, folate, beta-carotene, vitamin C and vitamin K.
Keywords
Acknowledgements
The authors would like to thank Dr Sabika Allehdan for her help in data entry and analysis.
Funding: This research was funded by the Deanship of Academic Research of The University of Jordan.
Availability of data and materials: Available upon request.
Author Contributions: RFT designed the study conception. AM participated in data collection and entry. RT performed the statistical analysis. RFT and AM interpreted results and drafted the manuscript and approved it.
Competing interests: The authors declare that they have no competing interests.
Ethical approval: This study was approved by the committee of the Deanship of Academic Research and Institutional Review Board (IRB) Approval Number is 2019.
Citation
Al-Ma’aitah, A. and Tayyem, R. (2021), "Comparison of nutritional status between lacto-ovo vegetarian and non-vegetarian Jordanian adults", Nutrition & Food Science, Vol. 51 No. 7, pp. 1051-1067. https://doi.org/10.1108/NFS-11-2020-0448
Publisher
:Emerald Publishing Limited
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