ArticleTzu chi medical journal
Fatty acid profile, vitamin D, and iodine status in Taiwanese vegans, vegetarians, and omnivores.
Article in Tzu chi medical journal. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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Who cites it
1 citing paper in PubMed.
- Updated perspectives on vitamin D deficiency, screening, supplementation and clinical guidance.Cardiovascular diabetology. Endocrinology reports · 2026Review
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Authors and funding
5 authors.
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Abstract
Objectives: Vegan diet - the exclusion of all animal products, even eggs and dairy - ranked the most climate-friendly diet, but concerns persist regarding its nutritional adequacy, particularly for omega-3 fatty acids, vitamin D, and iodine. This study compares the nutritional status of fatty acids, vitamin D, and iodine, among Taiwanese vegans, vegetarians, and omnivores. Materials and Methods: This cross-sectional study included 45 omnivores, 46 lacto-ovo vegetarians, and 24 vegans. Blood and urine samples were collected to analyze nutritional biomarkers, including erythrocyte fatty acid profiles, plasma vitamin D, and urinary iodine. Results: Vegans had the lowest median percentage of saturated fatty acids, trans-fatty acids, and omega-3 fatty acids, including EPA and DHA, but the highest levels of omega-6 fatty acids. The medians (P25-P75) of omega-3 index values were 2.6 (2.4-2.8), 3.7 (3.2-4.5), and 5.8 (5.0-6.5) for vegans, vegetarians, and omnivores, respectively. Vitamin D deficiency was most prevalent among vegans (75%), followed by omnivores (36%) and vegetarians (24%). Iodine insufficiency was also more common in vegans (76%) than in vegetarians (57%) and omnivores (56%). Conclusion: Taiwanese vegan diets may be advantageous in lowering saturated fatty acids and trans-fatty acid status but may be associated with a higher risk of deficiency for omega-3 fatty acids, vitamin D, and iodine. Strategies to enhance the adequacy of these nutrients may be needed to improve the quality of vegan diets.
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