Macronutrient and micronutrient intake in vegetarian and non-vegetarian groups of young adults

Abstract

Plant-based diets have gained popularity, especially in young age groups. This diet has shown many health benefits, however, following an unbalanced plant-based diet may lead to nutrient insufficiency. This study aims to compare the intake of macronutrients (calories, protein, fat, carbohydrates) and micronutrients (iron, calcium, vitamin B1) between the vegetarian and non-vegetarian groups of young adults. The 2x24h food recall was used to assess the food intake. A total of 140 participants (mean age 25.81 ± 6.64, 36% male and 64% female) participated in this study and they were divided into the vegetarian (n=65) and the non-vegetarian (n=75) groups. The results indicate that the vegetarian group has a lower intake (p< 0.001) for calories, protein, and fat compared to the non-vegetarian group. They also have a lower intake (p< 0.001) of iron and calcium, but a higher intake (p< 0.05) of vitamin B1 as compared to the non-vegetarian group. The source of foods was found to be varied in the vegetarian group but they consumed less amount of foods compared to the non-vegetarian group. This study can be used as educational materials for emphasizing the behavioral change on the importance of a balanced plant-based diet and promoting good and sustainable dietary practices.