Vegetarian and Plant-Based Diets in Health and Disease Prevention

Academic Press
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Vegetarian and Plant-Based Diets in Health and Disease Prevention examines the science of vegetarian and plant-based diets and their nutritional impact on human health. This book assembles the science related to vegetarian and plant-based diets in a comprehensive, balanced, single reference that discusses both the overall benefits of plant-based diets on health and the risk of disease and issues concerning the status in certain nutrients of the individuals, while providing overall consideration to the entire spectrum of vegetarian diets.

Broken into five sections, the first provides a general overview of vegetarian / plant-based diets so that readers have a foundational understanding of the topic. Dietary choices and their relation with nutritional transition and sustainability issues are discussed. The second and third sections provide a comprehensive description of the relationship between plant-based diets and health and disease prevention. The fourth section provides a deeper look into how the relationship between plant-based diets and health and disease prevention may differ in populations with different age or physiological status. The fifth and final section of the book details the nutrients and substances whose intakes are related to the proportions of plant or animal products in the diet.

  • Discusses the links between health and certain important characteristics of plant-based diets at the level of food groups
  • Analyzes the relation between plant-based diet and health at the different nutritional levels, i.e. from dietary patterns to specific nutrients and substances
  • Provides a balanced evidence-based approach to analyze the positive and negative aspects of vegetarianism
  • Addresses the different aspects of diets predominantly based on plants, including geographical and cultural variations of vegetarianism
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About the author

Prof. François Mariotti, PhD, is Professor of Nutrition within the Human Biology and Nutrition department at AgroParisTech, the Paris Institute of Technology for Life, Food and Environmental Sciences (Paris, France). He is the chairman of the standing committee on Nutrition at the French Agency (Anses). He is an expert in protein nutrition. He has worked on protein and amino acid metabolism in humans in health and disease, as well as nutritional adequacy of diets using epidemiological approaches, with a special emphasis on dietary plant vs. animal protein.

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Additional Information

Publisher
Academic Press
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Published on
May 23, 2017
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Pages
922
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ISBN
9780128039694
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Language
English
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Genres
Health & Fitness / Diet & Nutrition / Nutrition
Health & Fitness / General
Technology & Engineering / Food Science / General
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Content Protection
This content is DRM protected.
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Read Aloud
Available on Android devices
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Eligible for Family Library

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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.

Approximately 12 million U.S. citizens consider themselves vegetarians, and 13.5 percent of all U.S. households claim to have at least one family member practicing some form of vegetarianism. In the past 30 years, scientific endeavors in the area of vegetarian nutrition have progressively shifted from investigating dietary concerns held by nutritionists and other health professionals to creative solutions for various medical conditions and preventive approaches to chronic diseases. Although professional interest in vegetarian nutrition has now reached unprecedented levels, scientific knowledge regarding vegetarian diets and their positive effects on human health is far from complete.

Vegetarian Nutrition provides data to explain the preventive role of vegetarian diets for many chronic diseases such as heart disease and some types of cancers while including recommendations and guidelines for vegetarians and those prescribed vegetarian diets. Based on scientific sources and research, and presenting information in both tabular and prose formats, the book details various diet regimens, health concerns, and energy expenditure.

This handbook is written for academic and clinical nutritionists, dieticians, and graduate students in nutrition ad public health, with each chapter rendering a scholarly review of the particular topic. While considering both health benefits and nutritional concerns Vegetarian Nutrition addresses such topics as chronic disease prevention; adequacy of the diet for children, in pregnancy, lactation, and for the aging population; recommendations for a healthy vegetarian diet; and global perspectives.
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For succulent results every time, nothing is more crucial than understanding the science behind the interaction of food, fire, heat, and smoke. This is the definitive guide to the concepts, methods, equipment, and accessories of barbecue and grilling. The founder and editor of the world's most popular BBQ and grilling website, AmazingRibs.com, “Meathead” Goldwyn applies the latest research to backyard cooking and 118 thoroughly tested recipes.
 
He explains why dry brining is better than wet brining; how marinades really work; why rubs shouldn't have salt in them; how heat and temperature differ; the importance of digital thermometers; why searing doesn't seal in juices; how salt penetrates but spices don't; when charcoal beats gas and when gas beats charcoal; how to calibrate and tune a grill or smoker; how to keep fish from sticking; cooking with logs; the strengths and weaknesses of the new pellet cookers; tricks for rotisserie cooking; why cooking whole animals is a bad idea, which grill grates are best;and why beer-can chicken is a waste of good beer and nowhere close to the best way to cook a bird.
 
He shatters the myths that stand in the way of perfection. Busted misconceptions include:
 
• Myth: Bring meat to room temperature before cooking. Busted! Cold meat attracts smoke better.
 
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Lavishly designed with hundreds of illustrations and full-color photos by the author, this book contains all the sure-fire recipes for traditional American favorites and many more outside-the-box creations. You'll get recipes for all the great regional barbecue sauces; rubs for meats and vegetables; Last Meal Ribs, Simon & Garfunkel Chicken; Schmancy Smoked Salmon; The Ultimate Turkey; Texas Brisket; Perfect Pulled Pork; Sweet & Sour Pork with Mumbo Sauce; Whole Hog; Steakhouse Steaks; Diner Burgers; Prime Rib; Brazilian Short Ribs; Rack Of Lamb Lollipops; Huli-Huli Chicken; Smoked Trout Florida Mullet –Style; Baja Fish Tacos; Lobster, and many more.
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