ライフサイエンスコーパス: vegan

1 azing land, 100% for ovolacto-vegetarian and vegan).

2 ters, and 20,544 vegetarians (including 2246 vegans).

3 meat-intensity, from current consumption to vegan.

4 n, pescovegetarian, lacto-ovovegetarian, and vegan.

5 ance, currently implemented in the R package vegan.

6 nefits and reduced health risks than being a vegan.

7 d a source of discomfort for others, such as vegans.

8 361 nonvegetarians, 570 vegetarians, and 102 vegans.

9 wer in lactoovovegetarians, and 26% lower in vegans.

10 s thermophilus, and typical soil microbes in vegans.

11 children remains incomplete, particularly in vegans.

12 itical dietary concern among vegetarians and vegans.

13 of glycerophospholipids and sphingolipids in vegans.

14 s are recommended for vegetarians, including vegans.

15 en meat eaters, fish eaters, vegetarians and vegans.

16 who ate fish but not meat), vegetarians, and vegans.

17 between long- and short-term vegetarians and vegans.

18 was lower for Milpa (-18.2%) but higher for vegan (+2.3%) and MHSDG (+5.1%) compared with current FB

19 acid concentrations were slightly higher in vegans (241, 234-247 micromol/l) than in meat eaters (23

20 lish children aged 5-10 y (63 vegetarian, 52 vegan, 72 matched omnivores) were assessed using anthrop

21 ew of 9 vitamins showed that elderly people, vegans, alcohol-dependent individuals, and patients with

22 Plant-based milks emerge as a healthy and vegan alternative for human diet, but these foodstuffs a

23 els of disordered eating were very low among vegans, although certain food choice motives were associ

24 terol decreased by 20.4 and 6.8 mg/dL in the vegan and conventional diet groups, respectively (P = 0.

25 edication adjustment were -0.40 and 0.01 for vegan and conventional diets, respectively (P = 0.03).

26 st available values were -0.34 and -0.14 for vegan and conventional diets, respectively (P = 0.43).

27 terol decreased by 13.5 and 3.4 mg/dL in the vegan and conventional groups, respectively (P = 0.03).

28 ts, and health outcomes of plant-only (e.g., vegan and fruitarian), plant-based (e.g., macrobiotic, l

29 st impact changes would be expected from the vegan and the ovo-lacto vegetarian diet.

30 nutrient adequacy, except for vitamin B12 in vegan and vegetarian baskets and vitamin D in all.

31 se in years to come due to the popularity of vegan and vegetarian diets and increased use of bariatri

32 Low-carbohydrate vegan and vegetarian diets reduced body weight, improved

33 Both low-carbohydrate vegan and vegetarian diets similarly but markedly reduce

34 their potential as a gelling ingredient for vegan and vegetarian products.

35 fied toothpaste on vitamin-status markers in vegans and assessed the efficiency of markers in the ide

36 composition in meat-eaters, vegetarians, and vegans and examined whether the proportions of eicosapen

37 sensory appeal, and nutritional benefits for vegans and lactose intolerant individuals.

38 n certain subpopulations such as vegetarians/vegans and older adults.

39 Vegans and other vegetarians who limit their intake of a

40 evidence is insufficient to warrant advising vegans and vegetarians to supplement their diets with EP

41 as meat-eaters (omnivores), non-meat-eaters (vegans and vegetarians), vegans, or nonvegans (lacto-ovo

42 cenarios (D-A-CH, UGB, ovo-lacto vegetarian, vegan) and with average nutrition from 20 years ago, dif

43 non-fish-eating meat-eaters, vegetarians, or vegans) and estimated conversion between dietary ALA and

44 (51 omnivores, 51 ovo-lacto-vegetarians, 51 vegans) and the inter-individual variability within diet

45 39%-94% (perennial forage cropland, 100% for vegan), and 26%-88% (grazing land, 100% for ovolacto-veg

46 xitarian; pescatarian; lacto-ovo-vegetarian; vegan), and conducted exploratory analyses (food diversi

47 a diet, and 3 plant-based diets (vegetarian, vegan, and pescatarian).

48 ian, lacto-ovo-vegetarian, pesco-vegetarian, vegan, and semi-vegetarian) and prostate cancer incidenc

49 mnivores, 29% among both semivegetarians and vegans, and 25% among lactovegetarians.

50 tation of both vitamin D and calcium, female vegans are at high risk of hip fracture.

51 es in diet pattern (omnivore, vegetarian and vegan) are reflected in gut microbiomes.

52 profiles of the 4 diet groups was seen, with vegans being noticeably different from the other groups

53 e, suggesting novel research lines improving vegan beverage formulations to increase average daily ir

54 dvocates, dog lovers, video game developers, vegans, bitcoin investors, conspiracy theorists, journal

55 describes the characterization of soy-based vegan burgers enriched with unconventional food plants (

56 Omnivore and vegan, but not EEN, diets altered fecal amino acid level

57 Reformulated vegan cakes presented significantly lower RS values than

58 Oleogel-based vegan cheese properties were highly tuneable, with hardn

59 ing these parameters had on both oleogel and vegan cheese properties.

60 Furthermore, oleogelled vegan cheese samples exhibited superior meltability whil

61 he control to as low as 2 % in oleogel-based vegan cheese samples.

62 gated to reduce the saturated fat content of vegan cheese.

63 Hence, natural and vegan cheesy flavors are needed to aromatize the product

64 <50 g meat/d), fish eaters, vegetarians, and vegans compared with high-meat eaters (>/=100 g meat/d)

65 mpared with non-meat-eaters and 92.5% of the vegans compared with nonvegans.

66 Vegans did not differ from nonvegetarians in functional

67 We compared the effects of a low-fat vegan diet and conventional diabetes diet recommendation

68 Adherence to a vegan diet and food choice motives.

69 ale [82.3%]) were confirmed as adhering to a vegan diet and provided adequate food recalls, among who

70 Adherence to a vegan diet and unprocessed and minimally processed foods

71 ontrolling for medication changes, a low-fat vegan diet appeared to improve glycemia and plasma lipid

72 ncerns regarding individuals who adhere to a vegan diet are whether they meet protein and essential a

73 his study, most individuals who adhered to a vegan diet attained protein and essential amino acid int

74 ts that, compared with an omnivorous diet, a vegan diet confers potential cardiovascular benefits fro

75 orted by the evidence and that a restrictive vegan diet decreases nutritional flexibility and robustn

76 omnivorous diet, the twins randomized to the vegan diet experienced significant mean (SD) decreases i

77 h sexes, aged 18 years or older, following a vegan diet for at least 6 months, currently living in Br

78 In contrast, a vegan diet had a significant impact on the innate immune

79 Individuals consuming a vegan diet had the highest serum concentrations of uric

80 fore tested the effect of a low-carbohydrate vegan diet in diabetes as a potentially healthier and mo

81 vegan diets in identical twins, the healthy vegan diet led to improved cardiometabolic outcomes comp

82 remains controversial whether adhering to a vegan diet may be associated with a higher prevalence of

83 Thus, a vegan diet may put the general population at increased r

84 in pairs were randomized to follow a healthy vegan diet or a healthy omnivorous diet for 8 weeks.

85 ts (aged 18 years or older) who adhered to a vegan diet recruited from social media platforms.

86 statistically significant association with a vegan diet remained only for the whites (HR: 0.63; 95% C

87 -45%), and freshwater use (14-27%), with the vegan diet showing the highest reduction potential.

88 earch is needed to confirm the adequacy of a vegan diet supplemented with calcium and vitamin D with

89 inical trial compared the health impact of a vegan diet vs an omnivorous diet in identical twins.

90 status of individuals habitually consuming a vegan diet was evaluated by biochemical, hematologic, an

91 pare the effectiveness of a low-carbohydrate vegan diet with a moderate-carbohydrate vegetarian diet

92 ions included a very low-fat (12% fat kcals) vegan diet with various supplements and lifestyle change

93 igned to advice on either a low-carbohydrate vegan diet, high in canola oil and plant proteins, or a

94 ng ketogenic diet compared with baseline and vegan diet.

95 .27 kgCO(2)/d) favoring the low-carbohydrate vegan diet.

96 participants followed a strict vegetarian or vegan diet.

97 gy or for individuals following a vegetarian/vegan diet.

98 e study population reported adherence to the vegan diet.

99 the duration of adherence to a vegetarian or vegan diet.

100 more feasible dietary changes, or optimized vegan dietary changes are all projected to result in sub

101 easible dietary modifications, and optimized vegan dietary changes in China, France, Germany, Iran, N

102 States males following changes to optimized vegan dietary changes.

103 In the "vegan" dietary scenario, nutrient density and water use

104 r the nutrient density and water use of the "vegan" dietary scenario.

105 Low-glycemic index and very low-fat vegan diets (with supplements and lifestyle changes) alt

106 ovided mainly by fish and so are absent from vegan diets and only present in trace amounts in vegetar

107 Low-fat vegetarian and vegan diets are associated with weight loss, increased i

108 Vegan diets are not associated with an increased fractur

109 ore plant-based flexitarian, vegetarian, and vegan diets could lead to meaningful reductions in air p

110 es in individuals who consume vegetarian and vegan diets have shown a reduced risk of cardiovascular

111 the cardiometabolic effects of omnivorous vs vegan diets in identical twins, the healthy vegan diet l

112 Vegan diets may confer a lower risk of prostate cancer.

113 With computed food and supplement intakes, vegan diets provided significantly higher amounts of asc

114 Vegan diets showed a statistically significant protectiv

115 Compared with other vegetarian diets, vegan diets tend to contain less saturated fat and chole

116 Vegan diets were associated with a healthier cardiovascu

117 h suggests that vegetarian diets, especially vegan diets, are associated with lower bone mineral dens

118 that may impose restrictions, which include vegan diets, may help tailor interventions focused on pr

119 as well as growing demand for vegetarian and vegan diets.

120 egetarian children following very restricted vegan diets.

121 mentation the excessive risk associated with vegans disappeared.

122 use for HSDs was 23.6%-53.2% lower, with the vegan FBs showing the lowest impact.

123 Edible vegan films were obtained on the basis of furcellaran an

124 This research contributes to the field of vegan food product development by providing innovative r

125 idney bean protein (KBPM), aiming to enhance vegan food quality.

126 his aqueous lubricant, both in its dairy and vegan formulation against a range of widely available an

127 parated meat-eaters from non-meat-eaters and vegans from nonvegans.

128 e meat eaters, fish eaters, vegetarians, and vegans from the Oxford arm of the European Prospective I

129 The vegan frozen dessert formulation obtained with 40% oats,

130 tly different between groups (-4.4 kg in the vegan group and -3.0 kg in the conventional diet group,

131 excluded and 159 were randomized (77 to the vegan group and 82 to the omni group).

132 mg/dL [95% CI, -9.52 to 4.40 mg/dL] for the vegan group vs -0.79 mg/dL [95% CI, -7.98 to 6.40 mg/dL]

133 -2.39 kg [95% CI, -3.48 to -1.30 kg] for the vegan group vs -2.03 kg [95% CI, -3.07 to -1.00 kg] for

134 mg/dL [95% CI, -9.60 to 7.50 mg/dL] for the vegan group vs 1.66 mg/dL [95% CI, -7.20 to 10.50 mg/dL]

135 alcium and vitamin D supplementation, female vegans had 55% higher risk of hip fracture (HR: 1.55; 95

136 n that of the nonvegetarians and 9 of the 25 vegans had a BMI <19.

137 ogistic regression analyses, self-identified vegans had a significantly lower risk of overweight or o

138 Vegans had lower fat indices in all regions but similar

139 sectional analyses of study data showed that vegans had lower total- and LDL-cholesterol concentratio

140 Vegans had significantly lower leukocyte, lymphocyte, an

141 eat eaters, poultry eaters, fish eaters, and vegans had significantly lower platelet counts and highe

142 een diet groups were most pronounced in men; vegans had the highest concentration (340, 95% confidenc

143 In the vast majority of these cases, vegans had the lowest concentration, whereas meat eaters

144 that 1) running distance in vegetarians and vegans has the same relation to HDL cholesterol (increas

145 analysis, showing that some vegetarians and vegans have higher environmental impacts than those of s

146 Few reports indicate that vegans have inadequate iodine intake while at the same t

147 Vegetarians and vegans have lower proportions of DHA in blood and tissue

148 equiring an emergency appendectomy, and that vegans in Britain may be at risk for iodine deficiency.

149 Micronutrients of special concern for the vegan include vitamins B-12 and D, calcium, and long-cha

150 mnivores; and risk of CVD in vegetarians and vegans is approximately one-third that in omnivores.

151 Vegans, lacto-ovovegetarians, and pescovegetarians were

152 hat tumor biology can be altered by either a vegan low-fat diet or eliminating simple carbohydrates a

153 that compared low-carbohydrate, vegetarian, vegan, low-glycemic index (GI), high-fiber, Mediterranea

154 rs, 425 fish eaters, 422 vegetarians and 422 vegans, matched on age and sex) from the European Prospe

155 In some cases, iron and zinc status of vegans may also be of concern because of the limited bio

156 evidence that vegetarians, and particularly vegans, may be at greater risk of lower BMD and fracture

157 leogel preparation and spirulina addition in vegan meatballs on the formation of lipid oxidation and

158 n concentrations were significantly lower in vegan men but iron and zinc status did not differ betwee

159 m different habitual diet groups, especially vegan men compared with men who consume animal products.

160 45 men and 75 women) complying with habitual vegan (n = 43), vegetarian (n = 24 + vegetarians adding

161 rs (n = 10,042), vegetarians (n = 6548), and vegans (n = 398) of white ethnicity and meat eaters (n =

162 ns (n = 960), lactovegetarians (n = 159), or vegans (n = 83), and this question was the main exposure

163 ysis of the impact of three divergent diets, vegan, omnivore, and a synthetic enteral nutrition (EEN)

164 iversity, and the (lacto-ovo) vegetarian and vegan optimized diets were prone to nutritional inadequa

165 d in patients with multiple foods allergies, vegan or ethnic-specific diets, in whom nuts are an impo

166 of the 20 participants sequentially consumed vegan or ketogenic diets for 2 weeks ( NCT03878108 ).

167 twins (N = 44) randomized participants to a vegan or omnivorous diet (1 twin per diet).

168 s human subjects produced more TMAO than did vegans or vegetarians following ingestion of L-carnitine

169 either emphasized no animal product intake (vegan) or a low-fat omnivorous diet (omni).

170 ), non-meat-eaters (vegans and vegetarians), vegans, or nonvegans (lacto-ovo-vegetarians, vegetarians

171 .24; 95% CI: 0.98, 1.58), and when excluding vegan participants (HR: 1.22; 95% CI: 1.03, 1.43).

172 n this case presentation, we present a young vegan patient who developed a CRVO secondary to severe i

173 s were classified into 3 dietary scenarios: "vegan," "pescatarian," and "omnivorous." Then, the relat

174 In the vegetarians and the vegans, plasma DHA was inversely correlated with plasma

175 na can serve as effective fat substitutes in vegan product formulations, offering improved quality an

176 Apple cider vinegar (ACV) is a natural, vegan product that has been shown to have powerful antim

177 Milk-type beverages are popular vegan products requiring iron and calcium fortification

178 Seaweed is a promising sustainable source of vegan protein as its farming does not require arable lan

179 Using the adiv 2.0.1 and vegan R packages, we identified significant differences

180 ed, randomized, placebo-controlled study, 76 vegans received either a placebo (n = 34) or vitamin B-1

181 Unless vegans regularly consume foods that are fortified with t

182 46, 0.86), but the multivariate HR for black vegans showed a similar but nonsignificant point estimat

183 ations did not differ; however, 10 of the 25 vegans showed a vitamin B-12 deficit manifested by macro

184 Conversely, vegan signature microbes were correlated with favourable

185 an Society was founded in 1908 and the first vegan society began in 1944.

186 timated risk is seen in both white and black vegan subjects, although in the latter, the CI is wider

187 12 nonvegans and the presence of the same in vegans suggest that dietary meat proteins might not have

188 plement use with both vitamin D and calcium, vegans taking both supplements were at no greater risk o

189 Vegans tend to be thinner, have lower serum cholesterol,

190 etary records, the intake of female and male vegans tended to be lower in fat, saturated fat, monouns

191 fatty acids are lower in vegetarians and in vegans than in omnivores.

192 re of arterial aging, appears to be lower in vegans than in omnivores; and risk of CVD in vegetarians

193 DHA were lower in the vegetarians and in the vegans than in the meat-eaters, whereas only small diffe

194 resulting data was resolved using MOTHUR and vegan to identify bacterial taxa and evaluate changes in

195 ter accounting for body size but remained in vegans (total body minus the head: -3.7%; 95% CI: -7.0,

196 t of habitual dietary patterns, specifically Vegan, Typical American, and Ketogenic diets, all very c

197 functional units (mass and energy), we model vegan, vegetarian, and flexitarian scenarios, each based

198 used as an objective method to discriminate vegan, vegetarian, and omnivore diets.

199 AO generation was observed in omnivores over vegans/vegetarians (>20-fold; P = 0.001) following oral

200 carnitine and gammaBB levels were similar in vegans/vegetarians (n = 32) versus omnivores (n = 40).

201 supplementation, revealed that omnivores and vegans/vegetarians alike rapidly converted carnitine to

202 Omnivores and vegans/vegetarians ingested deuterium-labeled l-carnitin

203 mnivores, and to a markedly lower extent, in vegans/vegetarians.

204 The body mass index (BMI; in kg/m(2)) of the vegans was significantly lower than that of the nonveget

205 Vegans were shorter and had lower total LDL (-24 mg/dL;

206 time since the subjects became vegetarian or vegan, which ranged from <1 y to >20 y.

207 nmental impacts of ovo-lacto-vegetarians and vegans, which also had diets more adherent to the Medite

208 cts the vitamin B-12 markers in the blood of vegans who are at higher risk of vitamin B-12 deficiency

209 vitamin B-12 markers were more prominent in vegans who reported that they had not taken vitamin B-12

210 ferritin, and low HDL were more prevalent in vegans, who also had the lowest prevalence of high LDL.

211 ntified semivegetarian, lactovegetarian, and vegan women have a lower risk of overweight and obesity

212 rations (difference not significant in white vegan women) and were generally more likely to have anem

213 defined semivegetarian, lactovegetarian, and vegan women.