Nutritional profile among vegetarians and nonvegetarians in Denpasar, Indonesia

Introduction: Despite the many health benefits of a well-balanced vegetarian or vegan diet providing, vegetarians are at increased risk of deficiency in certain nutrients, such as calcium and iron, which could lead to health issues. Our study aimed to assess nutrient intakes and nutritional status between dietary patterns that include or do not include meat consumption. Methods: This cross-sectional study was conducted in Denpasar, Bali, Indonesia. One hundred sixty respondents (80 vegetarians and 80 non-vegetarians) participated. Data were collected from interviews, a semi-quantitative food frequency questionnaire, and Nutrisurvey tools. Nutrient intakes were also assessed, including energy, carbohydrates, fat, protein, calcium, iron, zinc, and vitamin C. Body mass index (BMI) was used to determine nutritional status. Results: There were no appreciable difference (p>0.05) in carbohydrate intake between vegetarian and non-vegetarian groups. In contrast, the vegetarian group’s energy, protein, and fat intakes significantly differed from that of non-vegetarians (p<0.05). No significant differences (p>0.05) were found in calcium, zinc, vitamin C, vitamin D, vitamin B12, folic acid, and magnesium between the two groups. However, it was discovered that the two groups’ iron intake and BMI were significantly different (p<0.05). Conclusion: Vegetarians and nonvegetarians demonstrated differences in BMI, energy intake, protein consumption, fat consumption, and iron consumption. With a well-curated variety of food options and efficient administration of vegetarian meal plans, it is possible to effectively meet the nutritional requirements of individuals in terms of both essential vitamins and minerals, as well as carbohydrates, protein, and fats.