Category Archives: Vegetarian

Alpha Linolenic Acid: Inferior to Fish Oil?

Posted on August 23, 2013 by Robert Barrington

Alpha linolenic acid (ALA, C18:3 (n-3)) is an essential fatty acid. Therefore alpha linolenic acid is required for heath but cannot be synthesised endogenously, and so must be present in the diet. Most humans possess a deficiency of the gene … Continue reading →

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Thermic Effect of Food Blunted in Vegetarians?

Posted on August 18, 2013 by Robert Barrington

he thermic effect of food (TEF) is the increase in body heat produced following a meal. This can be measured in a laboratory setting and gives some indication as to the amount of energy that the body is prepared to … Continue reading →

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Taurine Status in Vegans

Posted on July 25, 2013 by Robert Barrington

Taurine (2-aminoethanesulfonic acid) is produced in the pancreas of humans, but is also present in the diet in protein foods. Current understanding suggests that taurine is required for correct cardiac function, neurotransmission, for bile acid formation and for retinal function. … Continue reading →

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Vegetarianism Versus Non-vegetarianism: Nutrient intake

Posted on May 30, 2013 by Robert Barrington

tudies have shown that vegetarian diets may hold health benefits over those of non-vegetarian diets. This reflects the fact that in general, vegetarians consume more plant based material than non-vegetarians. Plants are a good source of soluble and insoluble fibre, … Continue reading →

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Muscle Carnitine in Vegetarians

Posted on September 9, 2012 by Robert Barrington

L-carnitine is a quaternary ammonium compound required for the transport of fatty acids into mitochondria for oxidation. Carnitine is synthesised endogenously from lysine and methionine with total synthesis producing roughly ≤1µmol L-carnitine per kg body mass per day. However, 2 … Continue reading →

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Glycaemic Index and Diabetes

Posted on August 28, 2012 by Robert Barrington

The glycaemic index (GI) is a measure of the blood glucose response to carbohydrate food. High GI foods are associated with a rise in blood glucose and this is usually accompanied by a rise in plasma insulin. Continual consumption of … Continue reading →

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Vegetarian Diets and Cardiovascular Disease

Posted on April 7, 2012 by Robert Barrington

Healthy vegetarian diets contain foods that are generally consumed with a greater frequency compared to a normal mixed diet. Some of these foods are of interest as they may explain differences in the rates of certain disease between vegetarian and … Continue reading →

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Fracture Risk in Vegans

Posted on March 14, 2012 by Robert Barrington

Vegetarians and vegans appear to be protected from certain diseases by the exclusion of meat from their diets. For example, certain cancers of the digestive tract may be induced by high intakes of meat and vegetarianisms protects the individual by … Continue reading →

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Vegetarian Diets for Rheumatoid Arthritis

Posted on April 1, 2011 by Robert Barrington

Rheumatoid arthritis is an autoimmune condition characterised by chronic inflammation in joints that causes heat, pain, redness, swelling and loss of function. The exact cause of rheumatoid arthritis is unknown although dietary, immune, genetic, hormonal and microbiological factors have been … Continue reading →

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