Lactovegetarians

Lactovegetarians are people who abstain from meat, fish, and eggs but include dairy products such as milk, yogurt, cheese, and butter in their diets. The term distinguishes this pattern from other vegetarian definitions and is commonly used in health, nutrition, and cultural contexts.

What they eat typically includes dairy products along with a wide range of plant-based foods, such as vegetables, fruits, grains, legumes, nuts, and seeds. Fermented dairy products like yogurt or kefir are often favored for their probiotic content. Foods to avoid are meat, fish, and eggs; some lacto-vegetarians may also avoid gelatin or certain animal-derived flavorings, depending on individual or cultural practices.

Nutritional considerations for lactovegetarians include obtaining adequate high-quality protein from dairy and plant sources, calcium and vitamin D from dairy, and iron and zinc from leafy greens, legumes, and fortified foods. Vitamin B12 is naturally present in dairy, which helps reduce deficiency risk in lacto-vegetarian diets, but some individuals may require fortified foods or supplements depending on intake and age. Planning is important to balance saturated fat and cholesterol when choosing dairy products.

Cultural and religious contexts influence adoption. Lacto-vegetarian patterns are common in several parts of South Asia and among various Hindu and Jain communities, as well as in other populations seeking meat- and egg-free diets for ethical, environmental, or health reasons.

Overall, lactovegetarian diets can be nutritionally adequate when well planned, emphasizing a variety of dairy products and plant-based foods.