Comparative Analysis of Flexitarian, Vegetarian and Vegan Diets

Q4 Agricultural and Biological Sciences Elelmiszervizsgalati Kozlemenyek Pub Date : 2023-03-31 DOI:10.52091/evik-2023/1-4-eng

Judit Molnár, Dávid Vasas, Mukhtar Ahmed

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Abstract

Background: Healthy eating is one of the main factors of maintaining health. Certain diets such as flexitarian, vegetarian and vegan can be associated with a healthy lifestyle. These diets have recently become more common. Aim: This review aims to summarize the characteristics of a flexitarian, vegetarian, and vegan diet by comparing these specific nutritional trends through the processed literature. Methods: Electronic searches were performed on the Google Scholar database, Medline, PubMed, and Science Direct. The manuscript summarizes publications on flexitarian, vegetarian, and vegan diets. Furthermore, it examines the relationships between different nutritional trends as well. Result: The summarized vegan (100% plant-based diet), vegetarian (plant-rich diet), and flexitarian (plantbased with high-quality meat consumption diet) have become the focus of results through this literature. Conclusion: Flexitarian, vegetarian and vegan diets contribute to a healthy lifestyle and sustainable agriculture by following nutritional recommendations. The common basis of diets is to appreciate natural values and maintain health.

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弹性素食，素食和纯素饮食的比较分析

背景:健康饮食是保持健康的主要因素之一。某些饮食，如弹性素食、素食和纯素食，可以与健康的生活方式联系在一起。这些饮食最近变得越来越普遍。目的:这篇综述的目的是通过比较这些特定的营养趋势，通过加工文献来总结弹性素食，素食和纯素饮食的特点。方法:在Google Scholar数据库、Medline、PubMed和Science Direct上进行电子检索。这份手稿总结了关于弹性素食、素食和纯素饮食的出版物。此外，它还研究了不同营养趋势之间的关系。结果:总结素食主义者(100%植物性饮食)，素食主义者(植物性饮食)和弹性素食主义者(植物性饮食和高质量肉类消费饮食)已经成为研究结果的焦点。结论:弹性素食者，素食者和纯素饮食通过遵循营养建议有助于健康的生活方式和可持续的农业。饮食的共同基础是欣赏自然价值和保持健康。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Elelmiszervizsgalati Kozlemenyek Agricultural and Biological Sciences-Food Science

CiteScore

0.20

自引率

0.00%

发文量

期刊介绍： The main topics, which we are waiting to issue in our paper, are the next: Chemical food and feed analysis (ingredients, macro-, mezo- and micro components, harmful pollutants, processing by-products etc.); General food and feed chemistry related to several food and feed processing technologies; Food and feed toxicology; Relation between the agro technology and the food chain safety; Microbiological food and feed analysis (pathogens, spoilage bacteria, general food/feed microbiology, microorganisms of several processing technologies etc.); Rapid food and feed test methods (“classical” and instrumental technologies); Molecular biological food and feed analysis (GMOs, GMO analysis etc.) Effects of genetically modified organisms on the entire food chain and the environment; Sensorial food and feed analysis; Investigation of non-food products (mainly several disinfectants, production aids); Investigation of food contact materials (migration tests, residual investigations, etc.); Legislation topics, regulation of the whole food chain on the territory of food and feed processing, retailing, distribution (European, Hungarian, other countries); Standardisation news and comments on the topics of whole food chain; Other topics, results of investigations etc. (the Editorial Board keeps the right to measure the manuscripts arriving to the Editorial Office according to the principles of the journal).