Vegan and Vegetarian Diets: From Nutritional Adequacy to Public Health Impact
A special issue of Nutrients (ISSN 2072-6643). This special issue belongs to the section "Nutrition and Public Health".
Deadline for manuscript submissions: 25 April 2026 | Viewed by 36
Special Issue Editors
Interests: fortification of foods for vegans; iodine and thiamine fortification of food; analysing nutrient requirements; particularly a vegan diet; sensory mapping of vegans' preferences
Interests: functional foods; fortification of foods with calcium; functional properties; antioxidant activity of plant phenolics
Special Issues, Collections and Topics in MDPI journals
Interests: food design for vegans; functional foods; fortification of foods with iodine; analysis of the dietary behaviour of vegans of various ages; sensory analysis
Special Issue Information
Dear Colleagues,
In recent years, interest in plant-based diets has increased. Many consumers are avoiding meat, becoming either vegetarians or vegans.
Vegan and vegetarian diets can positively impact public health by reducing the risk of chronic diseases such as heart disease, type 2 diabetes, obesity, and certain cancers.
However, despite the many positive aspects of limiting animal products in the diet, risk factors should also be considered. Numerous studies show that a plant-based diet, particularly a vegan diet, is characterised by an inadequate intake of nutrients such as protein, ω-3 fatty acids, vitamin B12, iron, vitamin D, and calcium. These diets can also be low in zinc and iodine.
For vegan and vegetarian diets to be beneficial, they must be well-planned and nutrient-dense.
Therefore, we propose the following topics:
Assessment of the nutritional status of vegetarians and vegans of different ages;
Analysis of the effects of a vegetarian and vegan diet on medical conditions;
Antioxidant status of plant-based raw materials dedicated to plant-based diets;
Effectiveness of nutrient fortification of foods for vegan and vegetarian diets;
Monitoring patterns for vegetarian and vegan diets;
Analysis of sensory preferences in vegetarians and vegans in different age groups.
Dr. Krystyna Szymandera-Buszka
Guest Editor
Prof. Dr. Joanna Kobus-Cisowska
Dr. Agata Jankowska
Guest Editor Assistants
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Keywords
- vegan diet
- vegetarian diet
- nutritional status
- effectiveness of nutrient fortification
- plant-based diet
- antioxidant status
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