Popular beliefs that vegetarians are leaner and have healthier diets than non-vegetarians were not confirmed in a recent comparison study of the eating habits of Vancouver, BC area women.  When nutrition reasearchers from the University of British Columbia analyzed the diets and behaviours of vegetarian and non-vegetarian women between the ages of 18 and 50 years, they found remarkable similarities in body weights and dietary fat intakes.

In presenting the findings recently at the Dietitians of Canada conference in Vancouver, June 1999, Susan Barr, Ph.D., professor of nutrition said; "Some women turn to vegetarianism hoping that they'll lose weight or they believe it is a healthier eating style.  But our analysis of the dietary records of 193 women indicated that health-conscious vegetarians and non-vegetarians are meeting many current nutrition recommendations.

"Average values for Body Mass Index, a measure of weight relative to height, were almost identical for the two groups and well within the healthy range.  Both were making sensible choices with regards to quantity and type of fat and fibre."

The average total fat intake was less than 30% of calories; saturated fat was less than 10% and daily fibre intake was around 25 grams.  The vegetarians had significantly lower niacin and vitamin D intakes, but the nutrient of greatest concern to the nutrition researchers was vitamin B12.  Since it is found only in animal-based foods, the average vitamin B12 intake of the vegetarians was below recommendations.

Vitamin B12 is important for maintaining healthy red blood cells and in preventing damage to nerves.

Co-investigator, Gwen Chapmen, conducted in-depth interviews with 15 women who had varying eating styles.  Included were women who had tried vegetarian eating at some time, but who were now including meat in their meals.  Their reasons for change could be grouped into three categories: health, taste and changes in living situation.  According to Chapman, almost a third gave reasons such as weakness, fatigue or anemia.  Meat particularly beef, is an excellent source of readily-absorbed iron, the mineral needed to combat iron-deficiency anemia.

A quarter said that while following a vegetarian-eating pattern, they missed the good taste of red meat, added Chapmen.  The rest talked about the extra work inherent in preparing vegetarian meals, particularly if they were living with non-vegetarians.