Update on German vegans: positives and negatives

A study of more than 150 German vegans provides insights into the health benefits of vegan diets as well as areas needing improvement. In this study, vegans were categorized as either strict vegans, who ate no animal products, or moderate vegans, who occasionally ate very small amounts of dairy products and eggs. Study subjects had followed a vegan diet for at least a year. Generally, diets were in accord with current recommendations and had approximately 30 percent of calories from fat, 6 percent of calories from saturated fat, and 11 percent of calories from protein. Fiber intake was quite high. Average blood lipid concentrations (total, HDL, and LDL cholesterol and triglycerides) were in the good range that is not associated with an increased risk of heart disease. Study subjects were lean and appeared very health-conscious. Only 3 percent smoked, and nearly 40 percent did not drink alcohol. Obviously, vegan diets can be health-promoting.

On the other hand, 58 percent of strict vegans and 34 percent of moderate vegans had a vitamin [B.sub.12] deficiency, based on the concentration of vitamin [B.sub.12] in their blood. They also had high concentrations of homocysteine, a substance that has been associated with an increased risk of heart disease. Elevated homocysteine can be caused by a vitamin [B.sub.12] deficiency. The elevated homocysteine concentrations seen in these vegans may explain why death rates from heart disease tend to be higher in vegans than in lacto-ovo vegetarians. Vegans should strive for an adequate vitamin [B.sub.12] intake, both to prevent vitamin [B.sub.12] deficiency and to reduce risk of heart disease.

Waldmann A, Koschizke JW, Leitzmann C, Hahn A. 2005. German vegan study: Diet, life-style factors, and cardiovascular risk profile. Ann Nutr Metab 49:366-72.

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