Vegetarian

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Vegetarian

Vegetarian (/vɛdʒɪˈtɛəriən/) is a term used to describe a person who does not consume meat, and instead, adheres to a diet consisting mainly of plants, such as vegetables, grains, nuts, seeds, and fruits. The term can also refer to the diet itself.

Etymology

The term "vegetarian" was coined in the mid-19th century by the founders of the Vegetarian Society in the United Kingdom. It is derived from the Latin vegetus, meaning "lively" or "vigorous", with the original intent of indicating a balanced, moral, or healthy lifestyle.

Types of Vegetarianism

There are several types of vegetarianism, each with varying levels of dietary restrictions:

  • Lacto-vegetarian - A vegetarian who consumes dairy products but not eggs.
  • Ovo-vegetarian - A vegetarian who consumes eggs but not dairy products.
  • Lacto-ovo vegetarian - A vegetarian who consumes both eggs and dairy products.
  • Vegan - A vegetarian who does not consume any animal products, including dairy, eggs, and honey.
  • Pescatarian - A person who consumes fish and other seafood but not the flesh of other animals.

Health Implications

A vegetarian diet can provide a wide range of health benefits, due to its high content of fiber, folic acid, vitamins C and E, potassium, magnesium, and many phytochemicals, and a low content of saturated fat. Many studies have shown that vegetarians have lower body mass indices, lower rates of death from heart disease, lower blood cholesterol levels, lower blood pressure, and lower rates of hypertension, type 2 diabetes, and prostate and colon cancer.

However, vegetarians need to make sure they get enough protein, vitamin B12, iron, calcium, and omega-3 fatty acids, which are primarily found in animal products.

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