Vegetarian Nutrition Practice Points

Abstract The increasing popularity of vegan and vegetarian diets highlights the need for dietetic professionals to provide evidence-based guidance on optimizing nutrient intake. While plant-based diets are associated with numerous health benefits, including reduced risk of ischemic heart disease, type 2 diabetes, several gastrointestinal disorders, and certain cancers, they may also predispose some individuals, particularly vegans, to nutrient insufficiency. This manuscript provides practical strategies that will help to ensure nutrient adequacy in vegans and vegetarians. Vitamin B 12 (B 12 ) deficiency remains a global concern, with studies showing high prevalence among all types of vegetarians, particularly vegans. Older vegan and vegetarian adults are at even higher risk of deficiency due to age-related gastrointestinal changes that impair B 12 absorption. As a result, B 12 supplementation should be considered for individuals following any type of meatless diet. Iodine insufficiency is also widespread among vegans. Seaweed is a suitable iodine source for vegans. However, seaweed iodine content needs to be reduced by using preparation techniques such as soaking or blanching. Safer strategies include iodized salt and supplements. Long-chain omega-3 fatty acids EPA and DHA are consistently low in vegans and vegetarians. Microalgae-based EPA+DHA supplements can effectively raise omega-3 status and may be recommended for some individuals. Iron remains a challenge due to the low bioavailability of non-heme iron and the inhibitory effects of phytates, with premenopausal women at greatest risk of deficiency. Iron bisglycinate supplementation offers superior absorption and tolerability. Finally, choline intake is suboptimal among vegetarians, especially vegans, and requires emphasis on plant sources, such as soy flour and wheat germ. Dietitians can help vegans and vegetarians to maximize nutrient intake, prevent nutrient deficiencies, and optimize health outcomes.