Table 1 Characteristics of a vegetarian diet (modified according to Mensink et al. [26] and Kersting [16])
Type of diet | Excluded food groups | Reduced nutrient intake |
|---|---|---|
Lacto-ovo-vegetarian | Meat, fish products | Meat: vitamin B12, animal protein, iron, zinc (high bioavailability) Fish: iodine, omega-3 fatty acid, e.g. DHA |
Lacto-vegetarian | Meat, fish products, eggs | Same as above Eggs: animal protein, vitamin D and A |
Ovo-vegetarian | Meat, fish products, milk and milk products | Same as above Milk: animal protein, calcium, iodine, vitamin B12, B2, D, A |
Pesco-vegetarian | Meat products | Same as above but with fish |
Flexitarian (generally vegetarian) | Meat and fish products, occasional consumption of small portions | Same as above Only slight reduction in nutrients |
Vegan | All animal-based products (meat, fish, milk, eggs, honey) | Same as above In addition, primarily vitamin B12 |
Raw vegans | All animal-based products, certain plants, cooked foods | Same as above In addition, calories and fat |