Fatty Acid Intake of Lacto-ovo-vegetarian Adolescents in Japan
Mitsuru Kakimoto*
Vegetarian Research Vol. 7, 1-8 (2006)
A food intake survey was conducted for three consecutive days on
109 lacto-ovo-vegetarians aged 14-16 years and 82 non-vegetarians
of the same age in order to compare the two groups in terms of:
food-group intake, nutrient intake, and fatty acid intake.
The survey revealed that the vegetarian group had a higher
intake of foods except eggs, meat, fish and shellfish.
Nutrient intake was sufficient except for niacin,
and the lacto-ovo-vegetarians' diet was well balanced.
The P/S ratio (ratio of polyunsaturated to saturated acid)
was 1.1-1.2 among the lacto-ovo-vegetarians.
The fat energy ratio was 30.9-33.4%.
And the ratio of n-6 fatty acid to n-3 fatty acid was about 5,
while that of the vegetarian group was about 7.
The intake of eicosapentaenoic acid (EPA) and that of
docosahexaenoic acid (DHA) in vegetarians were small,
1/7-1/10 of their non-vegetarian counterparts.
On the other hand, the intake of linoleic acid in vegetarians tended to be large.
It is concluded that some improvement in diet is necessary
for the ideal intake of fat and fatty acid.
Organoleptic sensory test was performed about
the taste of fresh-cut stick vegetables(carrot, cucumber and celery)
with a class of youth to explain the factors affecting the preference.
Panelists liked best on the cucumber,
followed by carrot, and they liked worst on the celery.
As for the panelist's evaluation, it was obvious
that they judged by the taste and shape before cutting process,
the experience with usual eating habits and the use frequency.
Key word: Organoleptic sensory test, fresh-cut stick vegetables,
carrot, cucumber, celery
*Graduate School of Agriculture and Biological Science,
Osaka Prefecture University, 1-1 Gakuen-Cho, Sakai, Osaka, 599-8531 Japan
Case Study on Application of Electrolyzed Water in Agricultural Production
(Productivity, Quality Improvement and Microbial Safety Assurance)
This paper introduces the application in the agricultural industry
of electrolyzed acidic and alkaline water generated by electrolysis
of dilute KCl (potassium chloride) through a membrane.
Electrolyzed acidic water with a strong bactericidal effect
has been approved as a disinfectant food additive
since 2002 and widely used in the medical and food industries.
In the agricultural industry, papers have reported its application,
but with only a few actual examples.
Therefore, we conducted hearings with agricultural producers
in some application fields and report their results with pictures.
Key word: Electrolyzed water, Disinfection, Spray application, Fruits, Vegetables
*Elemental Technology Section, HOSHIZAKI ELECTRIC CO., LTD. 3-16 Minamiyakata, Sakae, Toyoake, Aichi, 470-1194 Japan
Vegetarian Research Vol. 6 (2005)
Use of the Laver (Porphyra)
for Vegetarian as the Supplement of the Vitamin B12
Porphyra ezoensis, a species of marine algae, or so-called marine vegetables,
is presently replacing P. tenera, which has been cultured for nearly 40 years,
as one of the most cultured algae in Japan.
It contains a particularly high amount of vitamin B12,
most of which is present in the form of cyanocobaramin.
This suggests that laver is suitable as a vitamin B12-food supplement,
even for the strictest of vegetarians.
For this reason, we investigated the ability of vitamin B12 to be absorbed
from laver frond powder into the liver of experimental rats.
This was done by using a microbial analytical method in which the B12,
absorbed by the liver from the standard bait was
mixed with the fine-powdered laver fronds.
Standard procedures were used, and no excess amounts of B12 were found in the blood.
*3-10-4 Mukoyama, Nerima-ku, Tokyo 176-0022, Japan
Survey on Vegetarian based on Daily Intake of Animal Foods,
II. A Report on Middle-aged Women in Northern Part of Hyogo
We investigated the daily intake of animal foods by a questionnaire
in 114 women aged 40-82 to clarify the size of vegetarian population
and the current situation concerning vegetarian diet in Japan.
There were no vegan (pure-vegetarian) and no lacto-ovo-vegetarians
but 0.9% were non-meat-eaters. Lacto-ovo-vegetarian-like and
non-meat-eater-like peoples including those who rarely eat animal foods
were 3.5% and 10.5%, respectively.
Many of reasons why they do not eat animal foods were health (70.0%).
Key word: animal food intake, vegetarian diet, vegetarian population
*Osaka Shin-Ai College, 6-2-28 Tsurumi, Tsurumi-ku, Osaka 538-0053, Japan
Vegetarian Research Vol. 4 (2003)
Relationship of Plant-based Protein Consumption to Serum Insulin
Levels in Japanese Middle-aged Vegetarians
To determine the relation between generous intakes of plant-based protein
and health, middle-aged Japanese (age from 50 to 69) male vegetarian subjects
(n=10) and age- and gender-matched healthy subjects consuming typical Japanese
diets were compared for plant protein intake, serum amino acids and insulin levels.
Significant differences were found in frequency of meat, fish and legume
consumption as well as carbohydrate and dietary fiber intake levels.
The ratios of animal to plant protein consumption and amino acids lysine to
arginine were significantly lower in vegetarians. The ratio of the plasma amino
acid fraction of lysine to that of arginine, serum levels of insulin and total
cholesterol were also significantly lower, while glucagon tended to be higher
in the vegetarians. Body fat measurements of BMI, percent body fat, and
waist-to-hip ratio were lower in vegetarians. The high intake of plant-based
protein of the vegetarian subjects was reflected in the plasma amino acid differences,
which related to a lower level of serum insulin. This may possibly, in
turn, link to lower blood glucose, serum total cholesterol, and body fat.
In this study, insulin levels were compared between vegetarian subjects
and a comparison group consisting of subjects in their 50's and 60's,
the age group in Japan who are consuming a typical Japanese diet that is
considered to be relatively healthy. Even when compared with this relatively
healthy group, the dietary difference of vegetarians appeared to have a
significant beneficial effect of reducing insulin secretion.
Key word: Japanese vegetarian, middle-aged, plant protein intake, lysine/arginine ,
plasma amino acid, serum insulin , serum total cholesterol, body fat.
*Aichi Mizuho College Graduate Center of Human Sciences, Haiwa 86-1,
Hiratobashi-cho, Toyota, Aichi, 400-0394, Japan,
Nutritional Intake of and Anemia in Vegetarian Women who Eat Brown Rice.
Yumi Watabe*, Hideo Suzuki,
Vegetarian Research Vol. 4, 9-15 (2003)
Occurrence and risk of iron-deficiency anemia or megaroblastic anemia are more
prevalent in vegetarians who eat no animal food at all. This study was therefore
designed to investigate the nutritional intake and hematological status of 18
Japanese vegetarian women(mean age 43.8±14.5yrs) who eat brown rice.
There were seven vegetarians who ate no animal food at all, the others being
people who tried to avoid eating it as much as possible.
Cereal, nut and seed, and seaweed intake was significantly higher
in the vegetarians compared with the mean food intake of the women
in their 40's in the national nutrition survey.
However, there was no difference in the intake of beans, vegetables
and fruit. Iron, vitamin B1, niacin and dietary fiber absorbed 80% or more
of the dietary allowance but intake of energy, protein and other nutritive
substances was significantly low. 44% of the vegetarians did not consume their
protein requirement (0.7g/kg). The mean BMI was 19.5±3.3. 33% of them had a
BMI value of less than 18.5. Low hemoglobin concentration(＜12g/dl) occurred
in 33% of the vegetarians. There were two people diagnosed from the hemoglobin,
the hematocrit, the serum iron, MCV, MCH, the number of red blood corpuscles and
TIBC as having iron- deficiency anemia. The frequency of had iron-deficiency
anemia was the same as in the non-vegetarians. One person had macrocyte anemia,
but a positive megaloblastic anemia could not be found.
Key word: vegetarian, nutritional intake, anemia
*Osaka Shin-Ai College, 6-2-28 Tsurumi, Tsurumi-ku, Osaka 538-0053, Japan
Survey on Vegetarian Based on Daily Intake of Animal Foods, I: A Report on Undergraduate Students in Kinki Area.
.
We investigated the daily intake of animal foods in a questionnaire completed by 533 undergraduate students (125 men and 408 women) aged 18-28 to clarify the size of the vegetarian population and the current situation concerning vegetarian diet in Japan. There were no vegan (pure-vegetarian) and no lacto-ovo-vegetarians but 0.9% were non-meat eaters. Vegan-like, lacto-ovo-vegetarian-like and non-meat-eater-like people, including those who rarely eat animal foods, accounted for 0.2%, 4.3% and 9.2%, respectively. However, many of the vegetarian-like people were not aware of being vegetarian and did not actively avoid the intake of animal foods. Many of the reasons why they did not eat animal foods were dislike (36%) and health (28%).
Key word: animal food intake, vegetarian diet, vegetarian population
*Osaka Shin-Ai College, 6-2-28 Tsurumi, Tsurumi-ku, Osaka 538-0053, Japan
Vegetarian Research Vol. 2 (2001)
Marine Algae May Be a Food that Prevents Life-Style Related Diseases.
Kazutosi Nisizawa*
Vegetarian Research Vol. 2, 1-12 (2001)
The Japanese diet has since long ago changed to resemble the common
Eulopean diet. We have thus apparently come to be well-nourished in
our daily lives. Furtnermore, the Japanese life span has been extended
to become one of the longest in the world. Our dietary habit, however,
seem to have recently got worse because of imbarance in nutrients.
It has been officially reported that the death rates from such diseases
as cardiac infraction as well as encephalo-apoplexy or -infraction and
diabetes etc. are rising. These diseases relate closely to our
lifestyles in most cases exept those due to genetic factors. It has
recently been elucidated, however, that the edible seaweeds or
sea-vegetables contain various substances useful in keeping the human
body healthy, for example, water-soluble heteropolysaccharides having
various dietary-fiber properties with high-level physiological functions
when taken as food in addition to various lipids
consisting of abundant polyunsaturated fatty acid residues different
from those of higher plansts and animals. These substances exhibit
a preventive function against cholesteremia as well as cancers.
Some edible seaweeds, particularly belonging to the brown-algae group,
contain certain amounts of fucosterol and carotenoids, which have the
physiological function of lowering hypertension and eliminating superoxides,
respectively. A certain group of the edible red algae such as Nori contains
quite large amounts of vitamin B12 in addition to taurine and choline,
which occur usuarly in animals. In addition, most of seaweeds, including
edible ones, contain not only various antibiotics or phenolic antioxidants
but also many kinds of minerals which are intimately related to important
bio- and enzymatic reactions within our bodies. Thus, it seems to be desirable,
even in advanced countries, to eat more sea-vegetables in addition to
yellow-green vegetables, the above-mentioned facts being taken into consideration.
*Laboratory for Utilizaton of Marine Resources, Horiuchi Food Industry Ltd., present address: 10-ban-4, Kouyama-3, Nerima-ku, Tokyo 176-0022, Japan.
The Environmental Issues of Meat Production and Fish Harvest.
Kazuhiro Matsuo*
Vegetarian Research Vol. 2, 13-21 (2001)
Although a growing interest is being taken in global environmental issues,
little attention is being paid in Japan to meet-production and fish-harvest
issues. This essay examines problems concerning the meat and fishery industries,
looking at changes in production- and consumption-levels, and in what is
happening with regard to such issues as the shrinking of rainforest and
ecological changes.
*Osaka Shin-Ai College, 6-2-28 Tsurumi, Tsurumi-ku, Osaka 538-0053, Japan
Research Conducted Regarding Japanese Attitudes Towards Vegetarianism
as Compared with those of Westerners
Mitsuru Kakimoto*, Yumi Watabe and Masahide Sakyu,
Vegetarian Research Vol. 2, 23-26 (2001)
In order to make a comparison between dietary cultures in the East
and the West, Japanese college students and Westerners living in Japan
were asked to fill out a questionnaire. In response to “What do you
know about the vegetarians?”, 82.6% of the Westerners chose “They
don’t eat meat”, while 66% of the Japanese students answered
“They eat only vegetables or fruits”. Regarding the reasons for
becoming vegetarians, more than 60% of the Western females chose
“animal rights”, while slightly fewer than 20% of the Japanese
females chose it. Asked “What do you think is the religion with
which the vegetarians are connected?”, 57.1% of the Westerners chose
Buddhism. Meanwhile, regarding the Japanese, Islam and Hinduism topped
the list with over 30% each. Thus, there turned out to be a significant
difference in level of awareness and knowledge of vegetarianism between
Westerners and Japanese.
*Osaka Shin-Ai College, 6-2-28 Tsurumi, Tsurumi-ku, Osaka 538-0053, Japan
Vegetarian Research Vol. 1 (2000)
A Scientific and Cultural Approach to Vegetarianisim.
Mitsuru Kakimoto*
Vegetarian Research Vol. 1, 3-10 (2000)
This paper discusses the origin of vegetarianism, the history of
vegetarianism, the rise of modern vegetarianism, the foundation of
the International Vegetarian Union, vegetarian diets in Japan, etc.
Suggestions are discussed for classification of vegetarians and issues
concerning health, nutrition, environment, food, and population, with
a view to promoting vegetarianism as a lifestyle in the 2lst century.
Key words: vegetarianism, vegetarian, history and category of vegetarian,
modern vegetarianism, IVU, Japanese vegetarian diets, life style
*Osaka Shin-Ai College, 2-4-30 Furuichi, Joto-ku, Osaka 536-8585, Japan
Historical Development of Epidemiological Studies of Vegetarians.
Kenji Yamagata*
Vegetarian Research Vol. 1, 11-18 (2000)
During the last several decades epidemiological studies have proved that
vegetarian diets and exercise promote health, and that smoking and diets
rich in animal fat contribute to the disease process. Most of the evidence
comes from health studies on Seventh-day Adventists. Based on these studies,
official guidelines, such as "Dietary Guidelines for Americans 2000" and
"Healthy Japanese 21", place a greater emphasis on diets rich in vegetables and fruits.
Key words: vegetarian diets, Seventh-day Adventists, health study, dietary guidelines
*Kobe Adventist Hospital, 8-4-1 Arinodai, Kita-ku, Kobe 651-13, Japan
Psychiatry and Vegetarianism
－The trial of vegetarian diet in the treatment of mental disorders－.
Hideo Suzuki*
Vegetarian Research Vol. 1, 19-24 (2000)
It seems to be widely believed that medication is the the only way to cure
mental diseases, and that dietetic treatment is not effective, even if
dietetics may help for some physical disorders. This belief is reflected
in clinical practice. Thus while fasting is sometimes recommended for
depression patients, generally it is very rare to apply dietetic treatment,
let alone that of a vegetarian diet, to patients suffering from mental disorders.
The author, however, has seen cases in which a vegetarian diet mainly consisting
of grains is effective for treating depression or anxiety neurosis.
The present paper reports on one such case of a 29-year-old male suffering
from depression with a strong sense of anxiety, and considers mainly from
the viewpoint of oriental medicine why this vegetarian diet is effective for
treating depression or neurosis.
*Junior College, Osaka University of Health and Sport Sciences, Kumatori,
Osaka 590-0459, Japan
Animal Rights and Vegetarianism.
Shinobu Odagiri*
Vegetarian Research Vol. 1, 25-33 (2000)
It may be considered as the ethical revolution that occurred during the
latter part of the 20th century when the animal liberation movement,
guided by Peter Singer, happened, and the animal rights theory proposed
by Tom Regan appeared. First of all, in this paper, I will review their
historical background, namely the utilitarianism of Jeremy Bentham (1748-1832),
the evolutionarism of Charles Darwin (1809-82) and the vegetarianism of
Henry S. Salt (1851-1939). Secondly, I will criticize traditional Western
thoughts based on the viewpoints of both nature and humans, that is, the
destruction of nature and anthropocentrism. Finally, I will consider their
contributions to the 21st century, for example, the feminist theory, the deep
ecological movement, the new human rights and so on. Vegetarianism as
a lifestyle for the new century, which the Japanese Society for Vegetarian
Research professes, should and must push this revolutionary trend towards
a new relation between humans and animals.
*Division of Social Studies, Joetsu University of Education, Joetsu,
Niigata 943-8512, Japan