1st Edition

Vegetarian Nutrition and Wellness

Edited By Winston J. Craig Copyright 2018
    344 Pages 4 B/W Illustrations
    by CRC Press

    344 Pages 4 B/W Illustrations
    by CRC Press

    A large amount of research effort goes into assessing the health benefits of a plant-based diet, resulting from human desire to consume a more sustainable diet that is less destructive of the earth’s natural resources. In addition, a growing number of people are choosing the vegan or total vegetarian diet because of the potential to greatly reduce the risk of chronic diseases and mortality rates. Although this interest in plant-based eating is popular, there exist concerns on the safety of some vegetarian diets, especially a vegan diet. This book describes issues of the vegetarian diet and outlines ways to prevent nutrient deficiencies.

    Vegetarian Nutrition and Wellness focuses on synthesizing research around vegetarian diets and human health. A major section of the book deals with how a vegetarian diet protects population groups from the major chronic diseases, such as cardiovascular diseases, obesity, and various cancers. Based upon ecological and clinical studies, chapter authors explain the health-promoting properties of plant-based diets, and compare/contrast health outcomes obtained from consuming omnivorous diets with a vegetarian or vegan diet. Fruits and vegetables figure prominently in vegetarian diets and provide a substantial effect in disease reduction and health-promoting properties of a plant-based diet.

    Vegetarian Nutrition and Wellness is written for the academic community, registered dietitians, health professionals, and graduate students in nutrition and public health. Each chapter provides a comprehensive review of the scientific literature and includes a concise summary at the beginning of each chapter. The time is ripe for this book to update the scientific community with a collage of well-documented topics on vegetarian nutrition.

    Introduction vii

    Editor ix

    Contributors xi

    Chapter 1 Vegetarian Diets: Trends in Acceptance and Perception.

    What Do the Dietary Guidelines Suggest? 1

    Reed Mangels

    Section I Environmental Issues

    Chapter 2 Impact of Vegetarian Diets on the Environment 13

    Dora Marinova and Talia Raphaely

    Chapter 3 The Sustainability of Vegetarian Diets 25

    Joan Sabaté and Tony Jehi

    Section II Prevention of Chronic Diseases

    Chapter 4 Vegetarian Diet and Risk of Cardiovascular Disease 45

    Ella H. Haddad

    Chapter 5 Risk of Cancer in Vegetarians 71

    Michael J. Orlich and Renae M. Thomas

    Chapter 6 Plant-Based Diets and Risk of Osteoporosis 93

    Kelly Virecoulon Giudici and Connie M. Weaver

    Chapter 7 The Role of Vegetarian Diets in Weight Management 113

    Celine E. Heskey

    Section III Plant Proteins

    Chapter 8 Soy and Human Health: Benefits and Controversies 173

    Alison M. Duncan

    Chapter 9 The Role of Legumes in Maintaining Health 191

    Peter Pribis

    Section IV Nutrient Profiles

    Chapter 10 Critical Nutrients in a Plant-Based Diet 213

    Winston J. Craig and Angela V. Saunders

    Section V Vegetarian Issues in Ethnic Groups

    Chapter 11 Vegetarian Practices among Asian Indians and Their Risk of Disease 233

    Sudha Raj

    Section VI Vegetarian Diets for Special Groups

    Chapter 12 Vegetarian Diets for Pregnancy, Lactation, Infancy, and Early Childhood 259

    Reed Mangels

    Chapter 13 Nutritionally Adequate Vegetarian Diets and Athletic Performance 279

    D. Enette Larson-Meyer

    Chapter 14 Optimizing Performance on a Vegetarian Diet 303

    D. Enette Larson-Meyer

    Index 321


    Winston J Craig is Professor Emeritus of Nutrition at Andrews University in Berrien Springs, Michigan, and Adjunct Professor of Nutrition, School of Public Health at Loma Linda University, California. Dr Craig was Chair of Department of Nutrition and Wellness for 20 years and taught nutrition for 27 years at Andrews University and 5 years at Loma Linda University. He received his Ph.D. degree from the University of Queensland in Brisbane, Australia and a Master of Public Health degree in nutrition from Loma Linda University, California. He currently holds membership in the American Society for Nutrition and held membership in Academy of Nutrition and Dietetics for 30 years. Dr Craig has authored over 300 articles for health publications, 7 chapters for various nutrition books, and 30 research articles for scholarly journals. Books he has authored include Nutrition and Wellness: A Vegetarian Way to Better Health; The Use and Safety of Common Herbs and Herbal Teas; Flavonoids, Food and Your Future; Herbs for Your Health: A Guide to the Therapeutic Use of 45 Commonly Used Herbs; Super Alimentos; Optimum Health; Maintaining a Healthy Lifestyle; and Eating for Good Health. In 2009 and 2016, he co-authored the Academy of Nutrition and Dietetics Position Paper on Vegetarian Diets. His research interests include the health-promoting properties of phytochemicals, the role of a plant-based diet in preventing chronic diseases, and the disease-preventing properties of spices and herbs. His hobbies include hiking, camping, birding and wildlife photography.