000071220 001__ 71220 000071220 005__ 20200117221632.0 000071220 0247_ $$2doi$$a10.23751/pn.v20i2.5319 000071220 0248_ $$2sideral$$a106807 000071220 037__ $$aART-2018-106807 000071220 041__ $$aeng 000071220 100__ $$0(orcid)0000-0002-1886-9586$$aMenal Puey, S.$$uUniversidad de Zaragoza 000071220 245__ $$aFood and nutrient intake in Spanish vegetarians and vegans 000071220 260__ $$c2018 000071220 5060_ $$aAccess copy available to the general public$$fUnrestricted 000071220 5203_ $$aObjective: Vegetarian and vegan diets have gained popularity in Spain. ere is no available information about specic food, supplementary intake and macro and micronutrient prole in Spanish vegetarian population. is study aimed to determine and evaluate their dietary intake. Methods: One hundred two Spanish vegetarian and vegans completed a food frequency questionnaire from which their specic food consumption as well daily intake of macro and micronutrients was assessed and subsequently compared to Spanish Dietary Reference intakes. Results: In both groups the diet appeared well balanced with a healthy distribution of macronutrients and fatty acids and a high content of ber. Vegan subjects showed higher intakes of vegetables, nuts and seeds as compared to vegetarians. At micronutrient level, almost all the vitamins and minerals intake covered Spanish Dietary Reference intakes. Intakes of vitamin B12 and D were below recommendations in both groups. In those micronutrients with a lower intake, higher proportions of vegetarians did meet recommendations as compared to vegans. Conclusions: Diet appeared well balanced regarding macronu- trients and ber. Almost all of the vitamins and mineral intake covered the Spanish DRIs, except B12 and D. Further studies with a large sample are needed to establish conclusions to the Spanish vegetarian population. 000071220 540__ $$9info:eu-repo/semantics/openAccess$$aAll rights reserved$$uhttp://www.europeana.eu/rights/rr-f/ 000071220 590__ $$a0.265$$b2018 000071220 591__ $$aNUTRITION & DIETETICS$$b81 / 86 = 0.942$$c2018$$dQ4$$eT3 000071220 592__ $$a0.139$$b2018 000071220 593__ $$aNutrition and Dietetics$$c2018$$dQ4 000071220 593__ $$aFood Science$$c2018$$dQ4 000071220 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion 000071220 700__ $$aMorán del Ruste, M. 000071220 700__ $$0(orcid)0000-0001-6952-5655$$aMarques-Lopes, I.$$uUniversidad de Zaragoza 000071220 7102_ $$12008$$2640$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Nutrición Bromatología 000071220 773__ $$g20, 2 (2018), 189-196$$pProgress in Nutrition$$tProgress in Nutrition$$x1129-8723 000071220 8564_ $$s334278$$uhttps://zaguan.unizar.es/record/71220/files/texto_completo.pdf$$yVersión publicada 000071220 8564_ $$s103686$$uhttps://zaguan.unizar.es/record/71220/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada 000071220 909CO $$ooai:zaguan.unizar.es:71220$$particulos$$pdriver 000071220 951__ $$a2020-01-17-22:00:29 000071220 980__ $$aARTICLE