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Achieving optimal essential fatty acid status in vegetarians: current knowledge and practical implications Brenda C Davis 1, Penny M Kris-Etherton Abstract Although vegetarian diets are generally lower in total fat, saturated fat, and cholesterol than are nonvegetarian diets, they provide comparable levels of essential fatty acids. Vegetarian, especially vegan, diets are relatively low in alpha-linolenic acid (ALA) …

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Omega-3 polyunsaturated fatty acids and vegetarian diets Angela V Saunders 1, Brenda C Davis 2, Manohar L Garg 3 Abstract While intakes of the omega-3 fatty acid α-linolenic acid (ALA) are similar in vegetarians and non-vegetarians, intakes of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are low in vegetarians and virtually absent in vegans. Plasma, blood and tissue levels of …

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Applying the precautionary principle to nutrition and cancer Joseph F Gonzales 1, Neal D Barnard, David J A Jenkins, Amy J Lanou, Brenda Davis, Gordon Saxe, Susan Levin Abstract Primary objective: Research has identified certain foods and dietary patterns that are associated with reduced cancer risk and improved survival after cancer diagnosis. This research has formed the basis for dietary guidance issued by …

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