The Effect of a Planetary Health Diet on the Human Gut Microbiome: A Descriptive Analysis by Jacqueline Rehner, Georges P. Schmartz, Tabea Kramer, Verena Keller, Andreas Keller, Sören L. Becker

“…Here, we present longitudinal genome-wide metagenomic sequencing and mass spectrometry data on the gut microbiome of healthy volunteers adhering to the PH diet, as opposed to vegetarian or vegan (VV) and omnivorous (OV) diets. We obtained basic epidemiological information from 41 healthy volunteers and collected stool samples at inclusion and after 2, 4, and 12 weeks. …”
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Characterization of Cyclamen genotypes using morphological descriptors and DNA molecular markers in a multivariate analysis by Mihaiela Cornea-Cipcigan, Doru Pamfil, Cristian Radu Sisea, Rodica Margaoan

“…Genetic diversity was also evaluated using Shannon Wiener (H′) and Simpson’s (λ) Indices, and Pilou evenness (J) using the library vegan from R software. According to the principal component analysis, the variables that contributed the most were leaf pattern color, leaf abaxial surface color, pedicel coiling, leaf and stem number. …”
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The comparison of species diversity and abundance of insect natural enemies in the domesticated species of cotton using the yellow pan trap method by Prabhulinga Tenguri, Sandhya Kranthi, Chinna Babu Naik, Amutha Mari, Rishi Kumar, Ruchika Suke, Vishlesh Shankar Nagrare, Nandini Gokte Narkhedkar, Vijay Namdeo Waghmare, Yenumula Gerard Prasad

“…Using the adiv 2.0.1 and vegan R packages, we identified significant differences in natural enemies in terms of species diversity, richness, evenness, and abundance. …”
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Probiotic potential of kombucha drink from butterfly pea (Clitoria ternatea L.) flower with the addition of Lactiplantibacillus plantarum subsp. plantarum Dad-13 by Majid, Aflah Athallah, Suroto, Dian Anggraini, Utami, Tyas, Rahayu, Endang Sutriswati

“…Most probiotic products are usually based on dairy products, which limits their consumption by lactose-intolerant patients or vegan consumers. Kombucha, a tea-based fermented beverage using Symbiotic Culture of Bacteria and Yeast (SCOBY), has been consumed for its antimicrobial, antioxidant, and antidiabetic activity. …”
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Vegetarian diets and risk of hospitalisation or death with diabetes in British adults: Results from the EPIC-Oxford study by Papier, K, Appleby, P, Fensom, G, Knuppel, A, Perez-Cornago, A, Schmidt, J, Tong, T, Key, T

“…Participants were categorised as regular meat eaters (≥50 g per day: n = 15,181); low meat eaters (<50 g of meat per day: n = 7615); fish eaters (ate no meat but consumed fish: n = 7092); and vegetarians (ate no meat or fish, including vegans: n = 15,426). We used multivariable Cox proportional hazards models to assess associations between diet group and risk of diabetes. …”

Common questions and misconceptions about protein supplementation: what does the scientific evidence really show? by Jose Antonio, Cassandra Evans, Arny A. Ferrando, Jeffrey R. Stout, Brandi Antonio, Harry Cinteo, Patrick Harty, Shawn M. Arent, Darren G. Candow, Scott C. Forbes, Chad M. Kerksick, Flavia Pereira, Drew Gonzalez, Richard B. Kreider

“…3) Can dietary protein have a harmful effect on bone health? 4) Can vegans and vegetarians consume enough protein to support training adaptations? …”
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Plant-Based Diets Are Associated With Lower Adiposity Levels Among Hispanic/Latino Adults in the Adventist Multi-Ethnic Nutrition (AMEN) Study by Pramil N. Singh, Pramil N. Singh, Karen Jaceldo-Siegl, Wendy Shih, Nancy Collado, Lap T. Le, Krystal Silguero, Dennys Estevez, Michael Jordan, Hector Flores, David E. Hayes-Bautista, William J. McCarthy

“…Studying this association in US Hispanic/Latinos could inform culturally tailored interventions.Objective: To examine whether the plant-based diet pattern that is frequently followed by Hispanic/Latino Seventh-day Adventists is associated with lower levels of adiposity and adiposity-related biomarkers.Methods: The Adventist Multiethnic Nutrition Study (AMEN) enrolled 74 Seventh-day Adventists from five Hispanic/Latino churches within a 20 mile radius of Loma Linda, CA into a cross-sectional study of diet (24 h recalls, surveys) and health (anthropometrics and biomarkers).Results: Vegetarian diet patterns (Vegan, Lacto-ovo vegetarian, Pesco-vegetarian) were associated with significantly lower BMI (24.5 kg/m2 vs. 27.9 kg/m2, p = 0.006), waist circumference (34.8 in vs. 37.5 in, p = 0.01), and fat mass (18.3 kg vs. 23.9 kg, p = 0.007), as compared to non-vegetarians. …”
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Perception of cultured “meat” by Italian, Portuguese and Spanish consumers by Jingjing Liu, João M. Almeida, Nicola Rampado, Begoña Panea, Élise Hocquette, Sghaier Chriki, Sghaier Chriki, Marie-Pierre Ellies-Oury, Marie-Pierre Ellies-Oury, Jean-Francois Hocquette

“…Additionally, we found that men are more likely to accept CM than women, Spanish-speaking consumers had the highest WTT and WTE, people with vegan and vegetarian diets may pay more for CM but generally no more than for conventional meat. …”
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Quality of Life of Brazilian Vegetarians Measured by the WHOQOL-BREF: Influence of Type of Diet, Motivation and Sociodemographic Data by Shila Minari Hargreaves, Eduardo Yoshio Nakano, Heesup Han, António Raposo, Antonio Ariza-Montes, Alejandro Vega-Muñoz, Renata Puppin Zandonadi

“…General average score results were 74.67 (domain 1), 66.71 (domain 2), 63.66 (domain 3) and 65.76 (domain 4). Vegans showed better scores when compared to the other vegetarians, except in domain four, where the statistical difference was observed only for semi-vegetarians (lower score). …”
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Development of plant-based fish analog: Optimization using D-optimal mixture design and fuzzy analysis, Characterization and shelf life study by Swarangi Patil, Dhanashree Urankar, Prasanna P. Bhalerao, Ashish Dabade, Pravin Bhushette, Sachin K Sonawane

“…The sensory characteristics of vegan fish analogs were analyzed using the fuzzy scale (F1–F6), and samples were screened based on similarity values. …”
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Discrete Choice Analysis of Consumer Preferences for Meathybrids—Findings from Germany and Belgium by Adriano Profeta, Marie-Christin Baune, Sergiy Smetana, Keshia Broucke, Geert Van Royen, Jochen Weiss, Volker Heinz, Nino Terjung

“…For these consumers that are not interested in vegan or vegetarian alternatives as meat substitutes, meathybrids could be a low-threshold option for a more sustainable food consumption behaviour. …”
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Association of gut microbial dysbiosis with disease severity, response to therapy and disease outcomes in Indian patients with COVID-19 by Daizee Talukdar, Purbita Bandopadhyay, Yogiraj Ray, Shekhar Ranjan Paul, Jafar Sarif, Ranit D’Rozario, Abhishake Lahiri, Santanu Das, Debaleena Bhowmick, Shilpak Chatterjee, Bhabatosh Das, Dipyaman Ganguly

“…All statistical analyses were done using Vegan in the R environment. Plasma cytokine abundance at recruitment was measured in a multiplex assay. …”
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Development of technology for plant-based minced semi-finished products by Sergei Filin, Larysa Bal-Prylypko, Mykola Nikolaenko, Nataliia Holembovska, Yurii Kushnir

“…The relevance of the study is related to the need to develop minced semi-finished products suited for consumption by a wide range of consumers, including those who adhere to vegetarian and vegan diets. The main goal of the study was to achieve the nutritional value of the protein component of minced meat compared to beef-based minced meat. …”
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Química de la alimentación vegana relacionada con la salud mental by Susana Martínez-Casamayor, Pedro Andreo-Martínez

“…Sin embargo, son escasos los estudios que relacionan esta dieta con los posibles efectos adversos que puede tener en la salud mental. “The Vegan Society” enumera el calcio, los ácidos grasos esenciales, el yodo, el hierro, las proteínas, y las vitaminas D y B12 como los nutrientes esenciales que pueden ser de preocupación al seguir una dieta vegana. …”
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Qualités nutritionnelle, organoleptique et disposition à payer pour les alternatives à la viande : cas des analogues végétaux, de la « viande in vitro » et des insectes by Valentine BOURDREZ, Sghaier CHRIKI

“…   Développer les alternatives à la viande est présenté comme une solution pour renforcer la durabilité de l’alimentation tout en apportant des sources de nutriments indispensables (protéines, micronutriments…), notamment pour des régimes végétariens, végans voire flexitariens. Cela peut aussi permettre une diversification du marché de l’agroalimentaire par une plus grande offre de produits aux consommateurs. …”
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Homegardens plant species richness and their use types have positive associations across agricultural landscapes of Northwest Ethiopia by Metsehet Yinebeb, Ermias Lulekal, Tamrat Bekele, Debissa Lemessa

“…The effect of elevational gradient on floristic species and use composition were tested by employing adonis2 function within the vegan package. The effects of plant use types and distance from the houses on species richness were tested using the Generalized Linear Mixed Effects Model where the 12 kebeles were entered in the model as random factors. …”
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The treatment of iron deficiency without anaemia (in otherwise healthy persons) by German E. Clénin

“…In symptomatic patients with fatigue or in a population at risk for iron deficiency (adolescence, heavy or prolonged menstruation, high performance sport, vegetarian or vegan diet, eating disorder, underweight), a baseline set of blood tests including haemoglobin concentration, haematocrit, mean cellular volume, mean cellular haemoglobin, percentage of hypochromic erythrocytes and serum ferritin levels are important to monitor iron deficiency. …”
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Nutritional Adequacy of Animal-Based and Plant-Based Asian Diets for Chronic Kidney Disease Patients: A Modeling Study by Ban-Hock Khor, Dina A. Tallman, Tilakavati Karupaiah, Pramod Khosla, Maria Chan, Joel D. Kopple

“…Plant-based, lacto-, ovo-, and lacto-ovo-vegetarian and vegan LPDs and MHPDs were planned by replacing some or all of the animal proteins from the conventional diet. …”
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Plant-Based Dietary Patterns versus Meat Consumption and Prevalence of Impaired Glucose Intolerance and Diabetes Mellitus: A Cross-Sectional Study in Australian Women by Courtney L. Baleato, Jessica J. A. Ferguson, Christopher Oldmeadow, Gita D. Mishra, Manohar L. Garg

“…Dietary patterns were categorized as PBD (vegan, lacto-ovo vegetarian, pesco-vegetarian, semi-vegetarian) and regular meat eaters. …”
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Investigating pre-professional dancer health status and preventative health knowledge by Joanna Nicholas, Sara Grafenauer

“…Only 25% had ever utilised a qualified dietitian, although 16% reported a history of eating disorders and 25% reported vegetarian or vegan eating patterns. REDs risk scores ranged from −16 to +16 points with negative scores indicating LEA and higher risk of REDs. …”
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