Vegetarian

Vegetarianism denotes a dietary practice that excludes meat, poultry, and sometimes fish. Variants differ in what animal products are permitted. Lacto-vegetarians eat dairy but not eggs; ovo-vegetarians eat eggs but not dairy; lacto-ovo vegetarians consume both dairy and eggs. Vegans forgo all animal products. A broader category, semi-vegetarian or flexitarian, includes occasional meat consumption.

Historically, vegetarian ideas appear in many cultures and religions. In the modern era, organized vegetarian groups formed in 19th-century Britain, and vegetarian practices have strong followings in India, where dietary choices are shaped by religious and cultural norms as well as practical considerations.

Nutrition plays a central role in vegetarian practice. A well-planned vegetarian diet can meet nutritional needs with plant proteins from legumes, grains, soy, nuts, and seeds; attention should be paid to iron, zinc, calcium, iodine, and particularly vitamin B12, which is typically required from fortified foods or supplements for those who avoid animal products. Omega-3 fatty acids can be obtained from flaxseed, chia, walnuts, or algae sources.

Health and environment are common considerations. Some research associates vegetarian diets with lower risks of certain chronic diseases and with smaller environmental footprints, though outcomes depend on overall food quality and lifestyle. Proper planning helps prevent nutrient deficiencies and supports balanced nutrition.

Vegetarianism remains more common in certain regions and religious communities and continues to influence broader conversations about plant-based eating and sustainable diets.