Rider A A, Arthur R S, Calkins B M
Am J Clin Nutr. 1984 Oct;40(4 Suppl):914-6. doi: 10.1093/ajcn/40.4.914.
In a study designed to characterize dietary patterns of vegetarian and nonvegetarian populations, chemical analysis of 3-day composite food samples showed lower fat content of food of vegetarians than that of nonvegetarians; pure vegetarians had the lowest. Unsaturated fatty acids were highest in the food of the pure vegetarian group. No significant difference was seen in percentage protein of the food consumed by male vegetarians and nonvegetarians while the food of female vegetarians was of lower protein content than that of the nonvegetarians. The relationship of these findings to the lower incidence of colon cancer in vegetarian populations remains to be determined.
在一项旨在描述素食者和非素食者饮食模式的研究中，对3天的复合食物样本进行化学分析发现，素食者食物的脂肪含量低于非素食者；纯素食者的脂肪含量最低。纯素食组食物中的不饱和脂肪酸含量最高。男性素食者和非素食者所食用食物的蛋白质百分比没有显著差异，而女性素食者食物的蛋白质含量低于非素食者。这些发现与素食人群中结肠癌发病率较低之间的关系仍有待确定。
