Friedman School of Nutrition Science and Policy, Tufts University,150 Harrison Ave, Boston, MA 02111, USA.
Nutritional Epidemiology Program at Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University, 711 Washington St, Boston, MA 02111, USA.
Nutrients. 2019 Mar 14;11(3):625. doi: 10.3390/nu11030625.
Public interest in popular diets is increasing, in particular whole-food plant-based (WFPB) and vegan diets. Whether these diets, as theoretically implemented, meet current food-based and nutrient-based recommendations has not been evaluated in detail. Self-identified WFPB and vegan diet followers in the Adhering to Dietary Approaches for Personal Taste (ADAPT) Feasibility Survey reported their most frequently used sources of information on nutrition and cooking. Thirty representative days of meal plans were created for each diet. Weighted mean food group and nutrient levels were calculated using the Nutrition Data System for Research (NDSR) and data were compared to DRIs and/or USDA Dietary Guidelines/MyPlate meal plan recommendations. The calculated HEI-2015 scores were 88 out of 100 for both WFPB and vegan meal plans. Because of similar nutrient composition, only WFPB results are presented. In comparison to MyPlate, WFPB meal plans provide more total vegetables (180%), green leafy vegetables (238%), legumes (460%), whole fruit (100%), whole grains (132%), and less refined grains (-74%). Fiber level exceeds the adequate intakes (AI) across all age groups. WFPB meal plans failed to meet the Recommended Dietary Allowances (RDA)s for vitamin B12 and D without supplementation, as well as the RDA for calcium for women aged 51⁻70. Individuals who adhere to WFBP meal plans would have higher overall dietary quality as defined by the HEI-2015 score as compared to typical US intakes with the exceptions of calcium for older women and vitamins B12 and D without supplementation. Future research should compare actual self-reported dietary intakes to theoretical targets.
公众对流行饮食的兴趣日益浓厚，特别是全食物植物性（WFPB）和纯素食饮食。这些饮食是否符合当前基于食物和营养素的推荐，尚未进行详细评估。在“根据个人口味选择饮食方法的可接受性调查（ADAPT）”中，自认为遵循 WFPB 和纯素食饮食的人报告了他们最常使用的营养和烹饪信息来源。为每种饮食创建了 30 份有代表性的膳食计划。使用研究营养数据系统（NDSR）计算加权平均食物组和营养素水平，并将数据与 DRIs 和/或美国农业部膳食指南/我的餐盘膳食计划建议进行比较。WFPB 和纯素食膳食计划的 HEI-2015 得分为 88 分（满分 100 分）。由于营养成分相似，仅呈现 WFPB 的结果。与我的餐盘相比，WFPB 膳食计划提供了更多的蔬菜总量（180%）、绿叶蔬菜（238%）、豆类（460%）、完整水果（100%）、全谷物（132%），以及更少的精制谷物（-74%）。所有年龄段的膳食纤维摄入量均超过充足摄入量（AI）。如果不补充，WFPB 膳食计划无法满足维生素 B12 和 D 的推荐膳食摄入量（RDA），以及 51-70 岁女性的钙 RDA。与典型的美国摄入量相比，遵循 WFPB 膳食计划的人整体饮食质量更高，这是根据 HEI-2015 评分定义的，除了 51 岁以上女性的钙摄入量和不补充维生素 B12 和 D 时的摄入量。未来的研究应将实际的自我报告的饮食摄入量与理论目标进行比较。
