lactoovo

Lacto-ovo refers to a form of vegetarianism that allows the consumption of dairy products and eggs while excluding meat, fish, and poultry. The term combines lacto- from lacto, milk, and ovo- from ovo, egg. Lacto-ovo vegetarians typically rely on dairy products and eggs as primary sources of animal protein and essential nutrients, while obtaining vegetables, grains, legumes, fruits, and fortified foods from plant sources for variety and fiber.

Nutritionally, eggs and dairy provide high-quality protein, calcium, and vitamin B12. Plants contribute iron, zinc, fiber, and other micronutrients, and careful dietary planning can meet most vitamin A, iodine, and omega-3 needs. Vitamin B12 remains a consideration for some individuals, and fortified foods or supplements may be recommended for those at risk of deficiency.

Environmentally, lacto-ovo diets generally have a lower impact than meat-heavy diets but still involve dairy and egg production, with associated land use, water use, and greenhouse gas emissions. Cultural prevalence varies by region; the pattern is common in many Western countries and among populations that follow vegetarian or religiously observant diets.

Variants and related terms include lacto-vegetarian (no eggs) and ovo-vegetarian (no dairy). Lacto-ovo is one of the most widely practiced vegetarian patterns worldwide, balancing animalproduct inclusion with plant-based nutrition.

See also: vegetarianism, lacto-vegetarian, ovo-vegetarian, veganism.