Biodiversity footprints of 151 popular dishes from around the world. by Elissa M Y Cheng, Carina M L Cheng, Jacqueline Choo, Yanyun Yan, Luis Roman Carrasco

“…Regardless of assuming locally or globally produced, feedlot or pasture livestock production, vegan and vegetarian dishes presented lower biodiversity footprints than dishes containing meat. …”
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"Hwabyeong", a Korean Cultural Syndrome by Diana Budeanu

“…Two such cases from Korean contemporary literature are The Vegetarian, by Han Kang, and Kim Jiyeong, born 1982, by Cho Nam-joo. …”
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Biomedical role of L-carnitine in several organ systems, cellular tissues, and COVID-19 by I. S. Al-Dhuayan

“…Its bioavailability is higher in vegetarians than in meat-eaters. Deficits in carnitine transporters occur because of genetic mutations or in conjunction with other illnesses. …”
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Impact of diet on the risk of breast cancer by Kamila Sawicka, Jarosław Koza

“…However, not all epidemiological data are unambiguous in this matter. Mediterranean, vegetarian, Asian and low glycemic index diets, through the synergistic interaction of nutrients contained in them, most effectively reduce the risk of breast cancer.…”
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Soy milk intake and plasma sex hormones: a cross-sectional study in pre- and postmenopausal women (EPIC-Oxford). by Verkasalo, P, Appleby, P, Davey, G, Key, T

“…Sixty-five percent of the women were vegetarians or vegans. Data on soy milk intake and other factors were obtained from a validated food frequency questionnaire, hormone concentrations were measured by immunoassays, and variations in geometric means were compared using analysis of covariance. …”

The Effect Of Different Pineapple Ripeness On The Physicochemical, Microbiological Properties Of Fermented Kefir Drink by Tan, Kwan Liang

“…However, different ripeness of pineapple could yield different properties of the fermented kefir drink, therefore unripe stage (Index 2) and ripe stage (Index 4) were selected to evaluate and to study the effect of different ripeness of the MD2 pineapple on the physicochemical and microbiological properties of the fermented kefir drink in this experiment so that an alternative non-dairy probiotic drink can be produced to replace dairy probiotic drink for vegetarians and lactose intolerance consumers. The pineapple kefir was made by adding 5 g of kefir (5%) and 100 ml of the pineapple juice. …”
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Wine and Non-Dairy Fermented Beverages: A Novel Source of Pro- and Prebiotics by Alice Vilela, Fernanda Cosme, António Inês

“…The major source of probiotics is fermented dairy products, however, currently, there is a need for novel and non-dairy probiotics, due to the increasing number of lactose-intolerant persons in the world population, tied with the adverse effect of cholesterol contained in fermented dairy foods as well as the increasing number of strict vegetarians. In this review, we describe gut-derived effects in humans of possible microorganisms isolated from wine, such as <i>Saccharomyces</i> and non-<i>Saccharomyces</i> yeasts and bacteria, and other non-dairy fermented beverages. …”
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புறநானூற்றில் தெய்வங்களும் வழிபாட்டு முறைகளும் / Gods and Worshipping Methods in Purananooru by முனைவர் ப. அன்பரசி / Dr. P. Anbarasi

“…Vedic rituals and offerings and vegetarian food for the Devas are mentioned. There is a custom of worshipping the Maveerar Nadukal for victory in war. …”
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Exploring Microbial Diversity of Non-Dairy Fermented Beverages with a Focus on Functional Probiotic Microorganisms by Alexander da Silva Vale, Bárbara Côgo Venturim, André Ricardo Ferreira da Silva Rocha, José Guilherme Prado Martin, Bruna Leal Maske, Gabriel Balla, Juliano De Dea Lindner, Carlos Ricardo Soccol, Gilberto Vinícius de Melo Pereira

“…In recent years, the development of non-dairy probiotic beverages has been stimulated due to the increase in the number of people with milk protein allergies, lactose intolerance, and those that are vegetarian and vegan eating. These functional foods have a number of health benefits, combining properties of plant matrices and probiotic effects. …”
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Microfluidic Analysis for the Determination of Protein Content in Different Types of Plant-Based Drinks by Fruzsina Balogh-Hartmann, Csilla Páger, Anita Bufa, Ibolya Madarászné Horváth, Zsófia Verzár, Tamás Marosvölgyi, Lilla Makszin

“…The widespread consumption of plant-based drinks, driven by health and dietary reasons (including cow’s milk allergy, lactose intolerance, milk protein intolerance, following a vegetarian or vegan diet) necessitates automated and accurate test methods. …”
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Fresh Mushroom Preservation Techniques by Katy Castellanos-Reyes, Ricardo Villalobos-Carvajal, Tatiana Beldarrain-Iznaga

“…Mushrooms represent an attractive food for vegetarian and vegan consumers due to their high contents of high-biological-value proteins and vitamin D. …”
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ANALISIS KONTAMINASI DNA BABI PADA ABON DENGAN PRIMER MITOKONDRIA D-LOOP22 MENGGUNAKAN METODE REAL-TIME POLYMERASE CHAIN REACTION by , Rahmawati Taufiq, , Prof. Dr. Sismindari, S.U., Apt

“…Such practice is contradictory because Islam in Quran clearly prohibits Islamic community to consume the pork, in views of health aspect due to allergic reaction among peoples highly hipersensitive to pork and of vegetarian life style. To overcome the problem, a method should be developed to specifically detect the target pig DNA among other animals DNA although in a very small content. …”

Dietry and lifestyle changes of Malaysia breast cancer survivors: a qualitative study by A.A Redhwan, M.N Md. Idris, C Robert

“…Some non-Malays changed to vegetarian whereas all the Malays remained on the same dietary pattern. …”
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Assessment the awareness of vitamin D deficiency among the general population in Syria: an online cross-sectional study by Hidar Alibrahim, Sarya Swed, Haidara Bohsas, Yasmeen Abouainain, Nagham Jawish, Rehab Diab, Angela Ishak, Heba Haj Saleh, Mohamad Nour Nasif, Rahaf Arafah, Wajih Abboud Abboud, Asma’a Horan Suliman, Bisher Sawaf, Wael Hafez

“…Whereas, more than half of them reported that sun exposure does not cause vitamin D poisoning and that vegetarians are more likelihood to have vitamin D than non-vegetarians, (54.1% and 54.9%, respectively). …”
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An Overview of Ingredients Used for Plant-Based Meat Analogue Production and Their Influence on Structural and Textural Properties of the Final Product by Maja Benković, Ana Jurinjak Tušek, Tea Sokač Cvetnić, Tamara Jurina, Davor Valinger, Jasenka Gajdoš Kljusurić

“…Plant-based meat analogues are food products made from vegetarian or vegan ingredients that are intended to mimic taste, texture and appearance of meat. …”
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You Are What You Eat—The Relationship between Diet, Microbiota, and Metabolic Disorders—A Review by Małgorzata Moszak, Monika Szulińska, Paweł Bogdański

“…We described how macronutrients (proteins, carbohydrates, fat) and different dietary patterns (e.g., Western-style diet, vegetarian diet, Mediterranean diet) interact with the composition and activity of GM, and how gut bacterial dysbiosis has an influence on metabolic disorders, such as obesity, type 2 diabetes, and hyperlipidemia.…”
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Influence of Different Diets on the Degradation of Sulfasalazine by Colon Bacteria Determined Using MimiCol³ by Dariah-Sohreh Seradj, Regine Beeck, Annika Haase, Julius Krause, Philipp Schick, Werner Weitschies

“…Stool samples were taken from three healthy subjects, comparing omnivorous, vegetarian and meat-rich diets, and cultured for 24 h. …”
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Clinical and Brain Imaging Findings in a Child with Vitamin B12 Deficiency by Paola Feraco, Francesca Incandela, Roberto Franceschi, Cesare Gagliardo, Maria Bellizzi

“…Apart from genetic causes, it can be related to a malabsorption syndrome or when the mother follows a strict vegetarian or vegan diet, causing a low hepatic storage of Vit-B12 in the infant at birth. …”
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Exploring Consumer Behavior and Preferences in Welfare-Friendly Pork Breeding: A Multivariate Analysis by Michela Pugliese, Annalisa Previti, Angelina De Pascale, Angela Alibrandi, Agata Zirilli, Vito Biondi, Annamaria Passantino, Salvatore Monti, Carlo Giannetto, Maurizio Lanfranchi

“…A survey was conducted on a sample of 286 individuals after excluding those who only consumed beef and/or poultry or identified as vegetarians/vegans. Regression coefficients (b), 95% Confidence Intervals (95% C.I.), and <i>p</i>-values were reported for univariate and multivariate models. …”
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Influence of dietary components on the risk of urinary tract stones by Marek Miśkiewicz, Michał Głodzik, Katarzyna Stencel, Karina Stelmaszak, Monika Wojtasik, Aleksandra Ogiegło-Kowalczyk, Julia Samborska, Paweł Więckowiak, Martyna Łęcka, Katarzyna Żak

“…Based on these recommendations, a vegetarian diet containing dairy products combined with calcium supplementation appears to have the lowest risk of developing urinary stones. …”
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