Laktoovovegetaarinen

Lakto‑ovo‑vegetarianism is a dietary classification used primarily in Finland to describe vegetarians who include dairy products and eggs but exclude meat, fish, and poultry. The term is derived from the Finnish words *lakto* (lactose) and *ovo* (egg), highlighting the two animal products that are permissible in this diet. It is sometimes referred to as "ovo‑lacto vegetarianism" in English‑speaking contexts.

Vegetarians who follow a lakto‑ovo diet often do so for a combination of ethical, environmental, or health reasons while still obtaining key nutrients such as protein, calcium, vitamin B12, and omega‑3 fatty acids that are more readily available in animal products. Dietary guidelines in several countries recognize ovo‑lacto vegetarianism as a valid dietary pattern, especially when it includes a variety of plant‑based foods to ensure balanced nutrition.

Historically, vegetarian movements in Finland and neighboring Nordic countries have included lakto‑ovo‑vegetarians as a significant demographic. The diet aligns with the broader trend of sustainable eating practices, as dairy production in the region is integrated into agricultural systems that support biodiversity and land stewardship. Nutritional research has shown that, when properly planned, lakto‑ovo vegetarian diets can satisfy recommended intakes for all age groups and are associated with lower risks of cardiovascular disease and certain cancers.

In contemporary Finnish cuisine, lakto‑ovo‑vegetarian options are common in schools, healthcare facilities, and public institutions, reflecting a cultural emphasis on inclusivity and dietary diversity. The terminology also underscores the linguistic specificity of Finnish dietary categories, where distinctions between plant‑based, lacto‑vegetarian, and ovo‑vegetarian diets are explicitly articulated.