vegetarians

Vegetarians are people who do not eat meat, fish, or poultry. Many vegetarians also avoid some or all animal products, depending on the subtype they follow. Common subtypes include lacto-vegetarians (d dairy products but no eggs), ovo-vegetarians (eggs but no dairy), and lacto-ovo vegetarians (both dairy and eggs). Vegans, who exclude all animal products, are often discussed alongside vegetarians but constitute a separate category.

Reasons for adopting a vegetarian diet vary and may include health considerations, ethical concerns about animal welfare, environmental sustainability, and cultural or religious beliefs. Vegetarian traditions are longstanding in several regions and religious communities, including Hindu, Buddhist, Jain, and Seventh-day Adventist practices.

With careful planning, vegetarian diets can meet nutritional needs for most people. Key considerations include obtaining enough protein from legumes, grains, nuts, and soy; iron, zinc, and iodine from plant sources; vitamin B12 (usually via fortified foods or supplements, especially for vegans); calcium or fortified alternatives; and omega-3 fatty acids. Diet quality matters; vegetarian patterns high in processed foods may negate potential benefits. Some studies report lower risks of cardiovascular disease and obesity, but results depend on overall dietary choices.

Global prevalence of vegetarianism varies widely by region, culture, and religion. India has a comparatively large vegetarian population; in other parts of the world, interest in reducing meat consumption has grown. Environmentally, vegetarian diets generally use less land and water and produce fewer greenhouse gases than meat-heavy diets, though outcomes depend on food choices. A related approach is flexitarianism, which emphasizes reducing but not eliminating meat consumption.