The population adheres to the irrational consumption of nutrients. Violations of rational nutrition principles result in the recently observed increase in the prevalence of nutrition-related diseases. At that, food preferences shape different diets, which have both positive and negative effects on human health.
OBJECTIVE
To evaluate nutrition-related risks in persons adhering to traditional and vegetarian diets.
MATERIALS AND METHODS
Two different types of diets were defined using factor analysis of actual diets among the working-age population aged 18 to 65 years (n=673) permanently residing in the Samara region: a traditional diet with a predominance of high-calorie foods and a vegetarian diet with maximum consumption of plant-based products. The indicators of nutritional status (anthropometry, bioimpedancemetry, blood pressure levels, carbohydrate, and fat metabolism parameters) were measured. The nutrition-related health risks were assessed in logistic regression models. The material statistic processing was made using the SPSS 25 software.
RESULTS
The traditional diet is characterized by higher irrationality in terms of caloric excess, mainly due to the exceeding contribution of fat (more than 30%) to the total caloric content of the diet and added sugar (more than 10%). The protein consumption by vegetarians at the level of the 25th percentile was below the recommended values; the median consumption of niacin and iron was also below the standards. The logistic regression models based on anthropometric data and carbohydrate and fat metabolism indicators revealed a risk of nutrition-related diseases in persons with a «traditional» diet, such as obesity (RR 1.22; 95% CI 1.06—1.87), arterial hypertension (ROR 2.36; 95% CI 1.77—2.96), hyperglycemia (RR 3.23; 95% CI 1.71—8.44), triglyceridemia (RR 2.71; 95% CI 1.37—4.87), hypercholesterolemia (RR 1.46; 95% CI 1.19—2.73), and increased low-density lipoproteins (RR 4.58; 95% CI (2.27—7.43). The vegetarian diet resulted in a low risk of obesity and arterial hypertension and increased low-density lipoproteins.
CONCLUSION
A vegetarian diet can prevent the development of nutrition-related diseases. However, this diet requires rationalization by increasing the consumption of microelements (iron, niacin) and protein products, which are the sources of essential amino acids, through dietary supplements and vitamin-mineral complexes.
