Ensuring Nutritional Balance in Children: Evaluating Risks of Plant-Based and Meat-Based Diets
Children’s nutritional needs have garnered significant attention, particularly in the context of contrasting plant-based and meat-based diets. A recent systematic review, published in Nutrients, delved into the nutritional status of children and adolescents following these dietary patterns. While global concerns about undernutrition persist, the push for sustainable and plant-centric diets has raised questions about whether such diets can adequately meet the nutritional demands of growing children.
The review highlighted the fact that while plant-based diets offer energy and various essential nutrients, they often lack certain crucial amino acids, minerals, and vitamins, including iron, zinc, and vitamin B12. On the other hand, meat and dairy products provide comprehensive protein and crucial nutrients like vitamin D and iodine but might fall short in other areas, such as fiber and essential fatty acids.
Interestingly, the study found that both plant-based and meat-based diets can potentially result in nutrient insufficiencies. Children following plant-based diets may face risks related to protein, iron, zinc, and vitamin B12 deficiencies. In contrast, those consuming meat-based diets might encounter inadequacies in vitamin E and folate.
Moreover, regardless of the dietary pattern, deficiencies in crucial nutrients such as vitamin D, calcium, iodine, and omega-3 fatty acids were noted. The findings emphasized the need to diversify diets with nutrient-rich plant foods, coupled with potential fortification and supplementation strategies, to ensure a more balanced nutritional intake for children and adolescents.
However, the review also highlighted the limited scope of research in this area, calling for more well-designed observational studies to monitor the effects of various plant-based diets on nutrient intake and status. Such studies should also focus on exploring functional outcomes such as growth, development, and the prevention of non-communicable diseases. Additionally, the need to consider cultural and geographical variations in dietary patterns was stressed, emphasizing the necessity of data from regions beyond Europe.