vegetarianism

Vegetarianism is a dietary pattern that excludes meat, and sometimes other animal products, for ethical, health, or environmental reasons. Common forms include lacto-vegetarian (dairy allowed), ovo-vegetarian (eggs allowed), lacto-ovo-vegetarian (dairy and eggs allowed), and vegan (no animal products). Some definitions also distinguish those who exclude meat but include fish as pescatarian, while others reserve the term vegetarian for non-meat users only.

Well-planned vegetarian diets can meet nutrient needs, with emphasis on legumes, whole grains, vegetables, fruits, nuts, seeds, and fortified foods. Potential nutrients of concern include vitamin B12 (usually from fortified foods or supplements for vegans), iron, zinc, calcium, iodine, vitamin D, and omega-3 fatty acids. Absorption of iron can be influenced by meal composition, so pairing iron-rich plant foods with vitamin C sources can help.

Health effects: observational studies associate vegetarian diets with lower risks of heart disease, hypertension, type 2 diabetes, and some cancers, though outcomes depend on overall dietary quality. Environmental and ethical considerations include potential reductions in greenhouse gas emissions, land and water use, and improvements in animal welfare compared with meat-heavy diets.

History and culture: vegetarian practices have historical ties to religious and philosophical traditions in many regions. Modern vegetarianism gained momentum in the 19th and 20th centuries and now has a global presence, with prevalence varying by country and culture. In public discourse, vegetarianism is discussed alongside veganism, flexitarianism, and other dietary patterns.