Determination of vitamin D, iron and n-3 fatty acids in adolescents with different eating habits.

OBJECTIVES: Proper eating habits ensure human health, so it is important to eat a balanced diet and learn the basics of proper eating from an early age. Adolescence is considered very important period for maintaining good health in terms of nutrition. METHODS: In the study, we monitored the eating habits of 182 adolescents aged 14-19 years with different eating habits (73 vegetarians and 109 nonvegetarians) using a questionnaire on nutrition and determination of selected blood parameters - vitamin D, iron and n-3fatty acids. RESULTS: Insufficient levels of vitamin D were determined in the whole group of adolescents, regardless of eating habits. Low iron concentrations negatively affect the biosynthesis of long-chain n-3 fatty acids, which was also reflected in our adolescents with alternative diets. CONCLUSIONS: Based on the obtained results, it is necessary to place emphasis on the composition of the diet in adolescent age.

Selected Cardiovascular Risk Markers in Vegetarians and Subjects of General Population.

OBJECTIVE: Besides genetic factors there are environmental effects including nutritional habits which can influence the risk of age-related diseases. The aim of the study was to assess the age dependence of selected cardiovascular risk markers in two groups of subjects with different nutritional pattern. METHODS: In 470 long-term vegetarians and 478 subjects of general population the following indicators were measured: total cholesterol, HDL-cholesterol, triacylglycerol, glucose, insulin concentrations, LDL-cholesterol, atherogenic index and insulin resistance IR(HOMA) were also calculated in studied subjects. Obtained data were evaluated according to age decades. RESULTS: Vegetarian vs. non-vegetarian concentrations of total cholesterol, LDL-cholesterol, insulin, and values of atherogenic index and IR(HOMA) were significantly reduced in all age decades. Vegetarian vs. non-vegetarian triacalglycerol concentrations were significantly reduced from 4th­7th decade. Vegetarian average decade values of all lipid parameters were in reference range. In non-vegetarian group, the risk average values of total cholesterol (>5.2 mmol/l) were found from 5th­7th decade, LDL-cholesterol (>3.3 mmol/l) in 7th decade and atherogenic index (>4) in 6th­7th decade. In vegetarians vs. non-vegetarians were noted the average decade values for total cholesterol ranging from 4.01­4.59 vs. 4.48­5.67 mmol/l, for triacylglycerols 1.00­1.33 vs. 1.13­1.74 mmol/l, for LDL-cholesterol 2.03­2.58 vs. 2.43­3.49 mmol/l, for atherogenic index 2.72­3.31 vs. 3.05­4.21 and for IR(HOMA) 0.99­1.15 vs. 1.15­1.84. CONCLUSION: Our data show significantly reduced mean age decade values of lipid and non-lipid cardiovascular risk markers in all adult vegetarians. Smaller changes of markers between decades compared to non-vegetarians document a protective effect of vegetarian nutrition in prevention of cardiovascular disease.