We asked Cierra Peterlin, a dietetic intern from the University of Maryland dietetic internship program who is with The Vegetarian Resource Group for 4 days to spend at least 4-6 hours reviewing the VRG website, back issues of Vegetarian Journal/Vegan Journal (available on the website), and the Academy of Nutrition and Dietetics (formerly known as the American Dietetic Association)’s current and earlier position papers on vegetarian diets. After that, we asked Cierra to write about what she found especially interesting and why and what she’d like to learn more about. Here’s what she said.

To begin this write-up, I would like to describe what I learned and found interesting in the 3 ADA/AND position papers addressing vegetarian diets (1-3). I found it very interesting to read through these 3 papers consecutively and be able to compare different statistics and statements made over the course of the 12 years between publishing. While I had been aware of the increase in people following vegetarian diets in the US, it was really encouraging to see this on paper and see the actual statistics around the increase. The three papers each documented the percentage of US adults who were vegetarian stating that in 2000 2.5% of US adults were vegetarian and by 2016 3.3% were (1,3). In terms of protein, each paper described how complementary proteins did not need to be consumed in the same meal and that a diet with various plant-based protein sources would meet adequate protein needs over the course of a day (1-3). I think this is an important point to address because many people, health professionals and everyday vegetarians alike, are still in the mindset that protein combining is necessary at each meal. In the 2016 paper, the words complete and incomplete protein were used to debunk the misconception that complete proteins are more adequate from a dietary perspective (3). I was not aware that wheat protein may only be about 50% as available as other sources of protein such as soy or animal proteins (1). In the 2009 paper the Academy mentioned that nutrition professionals should be aware that depending on food choices, needs for protein may be higher in vegetarians (2).

I hadn’t previously realized that non-heme iron was more susceptible to inhibitors as well as enhancers than compared to heme iron. In the 2003 paper, it was stated that vegetarians have iron needs that are 1.8x greater than those of nonvegetarians due to lower bioavailability of non-heme iron; however, in the consecutive two papers, an exact amount of increased need was not given (1-3). The mechanism of decreased iron needs related to a physiological adaptation to lower iron intake was described in all three papers suggesting that some vegetarians may have significantly lower needs than others in terms of their bodily adaptations and ability to absorb iron more or less readily (1-3). Zinc was also noted to be physiologically adaptive to lower intakes and susceptible to certain inhibitors of absorption as well (1-3). I learned how the conversion of n-3 fatty acids to DHA and EPA is inhibited when n-6 fatty acid consumption is higher and vice-versa (2). Within the three papers I also liked how the vitamin D subsection was expanded upon in each consecutive paper. In the first paper, vitamin D-3 was described as being strictly derived from animal products and being the more bioavailable source beyond low dose supplementation. In the 2009 paper the difference between vitamin D3 and D2 was described, and it was stated in the 2016 paper that vitamin D3 can be derived from plant sources and provide the same bioavailability in supplements (1-3).

I found it interesting that iodine was recommended as a supplement for women of childbearing age in the 2016 paper only and how different aspects of vegetarianism during pregnancy were built upon substantially from the 2003 paper and on (3). In all papers, infants who are not breastfeed are recommended to consume soy infant formula if following a vegetarian diet as well as pregnant and lactating mothers making sure to consume adequate food sources or to supplement with folic acid, vitamin D, iron, and vitamin B12, as well as consideration of an omega-3 fatty acid supplement (1-3). Maternal weight gain and risk of gestational diabetes was mentioned only in the 2016 paper as well as risk of childhood and adolescent overweight and obesity risk; both reduced by vegetarian diets (3). Consistently in all three papers, the idea that a vegetarian diet can establish lifelong healthy eating habits in children was conveyed.

In the 2003 paper, the ADA mentioned how traditionally scientific articles about vegetarian diets questioned the adequacy of the diet but more recently the research published had been suggesting vegetarian diets were a way to prevent and treat certain diseases. In terms of disease prevention and treatment, position paper 1 of 2003 presented the research supporting an overall lower BMI in vegetarian subjects which was then stated more directly in the 2016 paper that obesity risk can be reduced by vegetarian diets and to make nutrition professionals aware of this treatment option for overweight and obesity (1,3). The other disease state that I am interested in mentioning in this write-up is diabetes: The 2003 paper supported vegetarian diets as able to meet treatment guidelines for diabetes as well as be able to reduce the risk of developing type 2 diabetes (1). The 2009 paper dove deeper into specific research that supported an increase in consumption of plant foods, especially legumes, can lead to greater glycemic control in the treatment and prevention of diabetes (2). Lastly, the 2016 paper reported that vegetarian diets can lower risk of developing diabetes as well as be used as therapy to manage diabetes when there is emphasis placed on nutrient-dense, high fiber foods (3).

In the evolution of the position of the AND on vegetarian diets, the most recent paper also addressed the environment and the environmental sustainability of vegetarian and vegan diets. Whereas in the previous 2 papers, human health was the only topic addressed, the 2016 paper briefly discussed some environmental impacts of consuming vegetarian and vegan meal patterns as compared to diets containing meat. The future of our environment is something I care deeply about and so do many people interested in following a plant-based diet. I think addressing the environment in this paper is very important because it brings in another piece to the puzzle as well as a pull from a different string for support and adherence to a plant-based diet.

While I could write more about various other points I drew from the 3 position papers, to keep this write-up closer to two pages I am going to now discuss what I discovered and what piqued my interests while exploring the VRG website and the archives of the Vegan Journal and Vegetarian Journal.

I found exploring the VRG website and the archives of the Journal so inspirational and informative. There is so much to read and discover on this site and I definitely will spend my free time in the future continuing to dive into the group’s articles and archives as I feel that I’ve barely scratched the surface of what it has to offer. I started my search by looking into the history of VRG and the work that has been done and is ongoing. I read about the first publication of the Vegetarian Journal and the initial projects of the group. Reading of the cooking demos, school talks, community events, donation efforts, fundraising events, group trips, and outreach was inspirational and gave me so many ideas of things I would love to be a part of in the future. I was especially interested in the work that has been done with educating educators such as health professionals and teachers about vegetarian nutrition and the impacts it has on human health and environmental health. I liked the article that brought vegetarianism to the forefront of environmental issues that addressed the Chesapeake Bay and the pollution facing that natural space. The reporter on the issue mentioned the effects of land use and animal pollution and how choosing to eat vegetarian may be a helpful factor in preserving our natural lands. I liked reading about the projects where VRG had booths at medical conferences and how they worked with foodservice establishments to increase availability of vegetarian options in schools and other settings. Coming off of a rotation with the USDA, I realize how many students rely on the National School Lunch Program for their meals and believe that the option of a vegetarian/vegan meal should be given at every meal and in every setting that provides free meals. I am interested in this issue and how to best enact change and work toward more diverse and healthful meals in schools that provide food to students. I also loved reading about VRG’s work in schools and would love to see the I Love Animals and Broccoli coloring book!

The last point I will bring up in this write-up is the completeness and comprehensiveness of the various guides on vrg.org. The vegetarian guide to food ingredients is so full of information on pretty much every common ingredient in foods. I had previously used vrg.org to look up certain ingredients for my own sake but looking at all the ingredients in that guide was so eye-opening. I have not yet read through all of the ingredients listed but I plan to and hope to have this as a tool to use in my personal life as well as in future practice as an RDN providing nutrition education and working with clients and groups. The other guide I was particularly struck by was the restaurant guide! This was so vast and such a wonderful resource for anyone looking to eat plant-based while dining out. The compilation of options in every state and city is so amazing. Another list was the lists of vegan businesses which goes way beyond just products but even into services and travel accommodations and is something that I will refer back to as well! the various resources on the webpage are also something I loved viewing. It made me think of how I can use them in future practice when working with people interested in a vegetarian or vegan diet.

References

1. American Dietetic Association; Dietitians of Canada. Position of the American Dietetic Association and Dietitians of Canada: Vegetarian diets. J Am Diet Assoc. 2003;103(6):748-765.
2. Craig WJ, Mangels AR; American Dietetic Association. Position of the American Dietetic Association: vegetarian diets. J Am Diet Assoc. 2009;109(7):1266-1282.
3. Melina V, Craig W, Levin S. Position of the Academy of Nutrition and Dietetics: Vegetarian Diets. J Acad Nutr Diet. 2016;116(12):1970-1980.

By Reed Mangels, PhD, RD

We received a question about vegan protein powders. “Someone I work with is trying to cut down on meat and is thinking of using vegan protein powders but heard about toxic levels of heavy metals In some products. Do you have any information on studies about this and what are your thoughts about consuming vegan protein powders?”

I am curious why your colleague feels the need to use a vegan protein powder. Most people can meet protein needs without the use of these products. Your colleague may want to calculate how much protein they need. The Recommended Dietary Allowance for protein for adults is 0.36 grams of protein per pound of body weight. So, someone weighing 150 pounds would need about 54 grams of protein per day. The Vegetarian Resource Group has a helpful table of protein in vegan foods here (see Table 2). Since you mention that they are trying to cut down on meat, it could also be helpful for them to consider that an ounce of meat has about 7 grams of protein, a cup of cow’s milk has 8 grams of protein, and an egg has about 7 grams of protein. If they calculate how much protein they need and look at what they are eating, it’s likely that it will be apparent that protein powders are not necessary. Foods like beans, tofu and other soy products, quinoa, seitan, and nuts and seeds are especially good sources of vegan protein.

If someone is doing a lot of strength training or endurance exercise, they are likely to have higher protein needs. If that is the case for your colleague, they would calculate their protein needs using a factor of 0.55 grams to 0.9 grams of protein per pound of body weight rather than the 0.36 grams of protein per pound. In that case, someone weighing 150 pounds and doing a lot of strength training or endurance exercise would need about 82.5 to 135 grams of protein a day – still possible to get without protein powder, if higher protein foods are chosen.  In some cases, vegan protein powders may be helpful for athletes during intensive training periods.

Heavy metals are a group of metals that have toxic effects even from very small amounts. The ones that were tested for in protein powders were arsenic, lead, cadmium, and mercury. These metals can have harmful effects on many body systems including the kidneys, the nervous system, the reproductive system, and the immune system.

A study conducted by the Clean Label Project (a non-profit organization that has a certification program for products that meet their standards) examined heavy metal contamination in 135 protein powders, both vegan and non-vegan (1). They report that nearly 75% of products had measurable levels of lead and that nearly a third of products exceeded at least one federal or state regulatory level for heavy metals (1). Organic certification did not mean that products were not contaminated (1). Plant-protein based products, on average, had higher levels of contamination than products based on egg or whey protein (1). This study was not peer-reviewed.

The Clean Label Project report did not identify products by name.. According to an article in Consumer Reports, five products were identified as having the poorest overall score (2). The score was based on heavy metal content, pesticide content, other contaminants like BPA, and nutrition with heavy metals representing 60% of the overall score (2). Two vegan products were included on the list of products receiving the poorest overall score (2).

Researchers from a for-profit scientific consulting firm examined the Clean Label Project’s results along with an earlier study of non-vegan protein powders conducted by Consumer Reports and concluded that, “the typical intake of dietary supplements [protein powders] would not result in adverse health effects due to heavy metals” (3).  This study made some assumptions, including the serving size of the protein powders, that could have affected its results.

Based on the Clean Label Project study results, protein powders can be contaminated with heavy metals. It’s not certain whether or not the amounts found in products are associated with health risks. One consideration could be how frequently products are being used. If someone is using products several times daily, every day, the products’ heavy metal content would be more concerning than if someone uses a protein powder occasionally.  If consumers choose to use protein powders, they can contact individual companies to find out if their products are tested for heavy metal contamination and what their results are.

If you are thinking about using protein powders, consider whether or not you really need these products. It may be helpful to work with a Registered Dietitian/Nutritionist to assess your protein needs and the amount of protein in your diet. If you do choose to use a protein powder, be a skeptical consumer and ask companies about their testing practices and results related to heavy metals.

References

1. Protein powder. Our point of view. Clean Label Project. https://cleanlabelproject.org/protein-powder-white-paper/ June, 2018.
2. Hirsch, J. Arsenic, lead found in popular protein supplements. Consumer Reports. https://www.consumerreports.org/dietary-supplements/heavy-metals-in-protein-supplements/ March, 2018.
3. Bandara SB, Towle KM, Monnot AD. A human health risk assessment of heavy metal ingestion among consumers of protein powder supplements. Toxicol Rep. 2020;7:1255-1262.

By Reed Mangels, PhD, RD

DHA is an omega-3 fatty acid that has been the subject of intense study in recent years. It may play a role in reducing the risk of dying from heart disease, of developing dementia, and of having a premature infant. There is no RDA for DHA. The World Health Organization recommends that healthy adults get 250 milligrams per day of a combination of EPA and DHA (1). EPA is another omega-3 fatty acid. DHA is found in fatty fish and, to a lesser extent, in eggs. Vegans and others who do not eat fish can get DHA from microalgae which naturally contain DHA. Microalgae is where fish get their DHA!

There are vegan supplements which supply DHA from microalgae and these have been shown to be well-absorbed (2). Vegan DHA supplements typically contain between 120 and 400 milligrams of DHA per capsule/soft gel/dropper (3). Some vegan foods have been fortified with DHA. If you are looking for a vegan source of DHA, consider using a supplement containing DHA derived from microalgae or a food fortified with microalgal DHA.

Here are some examples of fortified foods:

Oatly Full Fat Oatmilk Chilled 35 milligrams of DHA in 8 ounces

Ripple Kids Plant-based Milk 50 milligrams of DHA in 8 ounces

Ripple Unsweetened Original Plant-based Milk 32 milligrams of DHA in 8 ounces

House Foods Omega-3 Tofu 32 milligrams of DHA in a 3 ounce serving

Good Catch Plant-based Tuna 230 milligrams of DHA in a 3 ounce serving

References

1. FAO/WHO Expert Consultation on Fats and Fatty Acids in Human Nutrition. Fats and Fatty Acids in Human Nutrition. Geneva, Switzerland: FAO; 2010.
2. Arterburn LM, Oken HA, Hoffman JP, et al. Bioequivalence of docosahexaenoic acid from different algal oils in capsules and in a DHA-fortified food. Lipids. 2007;42:1011–1024.
3. Mangels, R.; Messina, V.; Messina, M. The Dietitian’s Guide to Vegetarian Diets, 4^th ed. Jones and Bartlett: Sudbury, MA, USA, 2022.

By Reed Mangels, PhD, RD

We recently received a question from a “senior person, longtime vegan” who had noticed that they were gaining weight. They asked, “Is there anything you can recommend to recharge my metabolism at my age?”

Others may have similar questions about changes in metabolism with aging, so we are sharing an edited version of our response.

A slowing of metabolism is a part of aging.  As people get older, the composition of their body gradually changes. The proportion of fat increases and the proportion of muscle decreases. This change slows metabolism. The amount of muscle that a person has affects how many calories they need.  Muscle tissue uses calories, even when you’re not exercising. If you have less muscle, your calories needs are lower. This means that older people often need fewer calories to maintain their weight than do younger people.

Exercise builds muscle and can slow or stop muscle loss. It helps you burn energy – that means you need more calories. If you’re wondering about how much exercise you need, you may want to check the Centers for Disease Control and Prevention (CDC)’s recommendations for physical activity for older adults. They suggest at least 150 minutes of moderate-intensity aerobic activity a week (for example, 30 minutes a day, 5 days a week) and including muscle-strengthening activity at least 2 days a week.  According to the CDC, these recommendations are for those who are “65 years of age and older, are generally fit, and have no limiting health conditions.”  Examples of moderate-intensity aerobic activity include brisk walking, water aerobics, dancing, and bicycling. Examples of muscle-strengthening activity include lifting weights, working with resistance bands, and some forms of yoga. There is more information about possible activities on CDC’s website.

In addition, some research suggests that older adults need a somewhat higher protein intake than younger adults. This somewhat higher protein intake, especially when combined with muscle-strengthening activities can build muscle in older adults.  We’ve recently written about this on VRG’s blog. This post gives more information about what amount of protein is recommended and how to get it on a vegan diet.

You may see claims on websites or in print that certain supplements or specific foods will boost your metabolism. There doesn’t seem to be any evidence that these products offer significant benefits.

Check with your health care provider if you are concerned about your weight or your metabolism to make sure that there is no medical cause for your slower metabolism. You can also discuss your physical activity plans with your health care provider.

By Reed Mangels, PhD, RD

What do we know about vitamin B12?

• It’s an essential nutrient.
• Vegans need to use vitamin B12 supplements and/or foods fortified with vitamin B12.
• People, possibly including lacto and lacto-ovo vegetarians who eat few animal products often need to use vitamin B12 supplements and/or foods fortified with vitamin B12.

A recent study (1) adds to our knowledge about vitamin B12 and supports the U.S. recommendations that older adults (those 51 years and older), whether or not they are vegan, use supplements and/or fortified foods to get their vitamin B12 (2).

In this study, which was conducted in Ireland, 15% of older adults had a condition called atrophic gastritis. People with this condition produce low amounts of acid in their stomachs. Acid is needed to separate vitamin B12 from protein so that it can be absorbed. The vitamin B12 in fortified foods and supplements does not require stomach acid for absorption. Not surprisingly, those older adults with atrophic gastritis were more likely to be deficient in vitamin B12.

Another issue related to vitamin B12 is the use of a category of drugs called proton pump inhibitors. These medications are used to suppress stomach acid and to treat conditions like reflux and ulcers. Because these drugs reduce stomach acid, they also reduce vitamin B12 absorption. In the study from Ireland, proton pump inhibitors were used for more than 6 months by more than a third of older adults. Those taking higher doses (more than 30 milligrams daily) had a higher risk of vitamin B12 deficiency.

Although older adults using vitamin B12-fortified foods 5 or more times a week were at lower risk of developing a deficiency of vitamin B12, some older adults using fortified foods, especially those with atrophic gastritis, were at risk of vitamin B12 deficiency. This may be because of the relatively low amount of vitamin B12 used to fortify foods in Ireland.

Vitamin B12 deficiency in older adults has been associated with depression, confusion, dementia, poorer bone health, and heart disease (3) so it is important that older adults are aware of the need to get their vitamin B12 from supplements and fortified foods.

That’s where vegans come in. Many of us are aware of the need for vitamin B12 supplements; we know which foods are fortified with vitamin B12. We can share this information with older friends and family members who should be using fortified foods and/or supplements as their main source of vitamin B12.

To read more about vitamin B12 see:

Vitamin B12 in the Vegan Diet

Vitamin B12 and Nutritional Yeast

Does Your Favorite Plant Milk Provide Vitamin B12?

Do vegetarians (vegans, lacto vegetarians, lacto-ovo vegetarians) have to take vitamin B12 supplements?

References

1. Porter KM, Hoey L, Hughes CF, et al. Associations of atrophic gastritis and proton-pump inhibitor drug use with vitamin B-12 status, and the impact of fortified foods, in older adults. Am J Clin Nutr. 2021;114(4):1286-1294.

2. Institute of Medicine, Food and Nutrition Board: Dietary Reference Intakes for Thiamin, Riboflavin, Niacin, Vitamin B-6, Folate, Vitamin B-12, Pantothenic Acid, Biotin, and Choline. Washington, DC: National Academy Press, 1998.

3. Porter K, Hoey L, Hughes CF, Ward M, McNulty H. Causes, consequences and public health implications of low B-vitamin status in ageing. Nutrients. 2016;8(11):725.

The latest issue of Vegetarian Journal offers a review of Wild Earth’s vegan dog food, treats, and supplements. Read the review here: Veggie Bits

To subscribe to Vegetarian Journal in the USA, see: vrg.org/member

By Reed Mangels, PhD, RD

On June 29, 2021, the US Food and Drug Administration (FDA) released a list of topics that they intend to issue guidance on over the next year. One topic on the list was “Labeling of Plant-based Milk Alternatives; Draft Guidance for Industry.” These “plant-based milk alternatives” include products like soy milk, almond milk, oat milk, and other beverages based on legumes, nuts, grains, and other plant foods.

In 2018, the FDA asked for public comments on the “Use of the Names of Dairy Foods in Labeling Plant-Based Products.”  At that time, the FDA wanted to hear from consumers about how they use plant-based products and how they understand terms such as, for example, “milk” or “yogurt” when included in the names of plant-based products. They also wanted to know if consumers are aware of and understand differences between the basic nature, characteristics, ingredients, and nutritional content of plant-based products and their dairy counterparts. VRG submitted comments at that time and, in 2020, asked survey respondents what they expected from a beverage labeled soy milk.

If FDA requests public comments as they develop guidelines for labeling plant milks, we will post instructions for responding to their request on VRG’s blog.

For VRG’s comments on  Use of the Names of Dairy Foods in Labeling Plant-Based Products see: https://www.vrg.org/blog/2018/11/21/vrg-sent-these-comments-to-the-food-and-drug-administation-fda-in-response-to-fda-asks-for-input-on-use-of-the-names-of-dairy-foods-in-labeling-plant-based-products/

For information about VRG’s poll on consumer expectations from a beverage labeled soy milk see: https://www.vrg.org/blog/2020/10/30/what-do-american-adults-expect-from-a-beverage-labeled-soymilk-questions-asked-by-the-vegetarian-resource-group-in-a-national-poll/

For FDA’s list of Foods Program Guidance Topics see: https://www.fda.gov/food/guidance-documents-regulatory-information-topic-food-and-dietary-supplements/foods-program-guidance-under-development

By Reed Mangels, PhD, RD

Finland, a country in northern Europe, has done something that few other countries have – issued nutritional guidance for vegans. The Finnish Food Authority, which issued this guidance, is a government entity under the Ministry of Agriculture and Forestry. According to its website, the Finnish Food Authority “works for the good of humans, animals and plants, supports the vitality of the agricultural sector, and develops and maintains information systems.”

The Finnish Food Authority recommends that a vegan diet “contains cereal products, vegetables, legumes, nuts, seeds, fruit, berries and vegetable fats as well as a nutritious milk replacement drink.” A vegan plate is described as consisting of one third foods supplying protein including whole grains and legumes, one third raw and cooked vegetables, and one third additional carbohydrates such as pasta, potatoes, or barley. Supplements of vitamin D, vitamin B12, and iodine are recommended. A “carefully composed” vegan diet can be used by pregnant and breastfeeding women, children and teens.

These guidelines are complemented by a section in Eating Together,  the national food recommendations for families with young children. This section provides additional information about vegan diets in pregnancy and lactation and for infants and young children. According to this text, vegan infants should be exclusively breastfed for the first 4-6 months with breastfeeding continuing at least until age 1 year. After 1 year, the recommendations call for use of a drink made from soy, oats, quinoa, or other grains (excluding rice) that is fortified with calcium and vitamin D and designed for young children. Vegan families shall be provided with guidance by a nutritional therapist and children’s growth should be monitored.

These sensible guidelines should be adopted, with modifications for country-specific foods, by other countries, including the United States.

References

Finnish Food Authority. Vegan diet. https://www.ruokavirasto.fi/en/themes/healthy-diet/nutrition-and-food-recommendations/vegan-diet/. Last updated April 2019.

National Institute for Health and Welfare in Finland. Eating Together – Food Recommendations for Families with Children. https://www.julkari.fi/bitstream/handle/10024/137770/URN_ISBN_978-952-343-264-2.pdf?sequence=1&isAllowed=y. 2019.

By Jeanne Yacoubou, MS

In January 2021, The Vegetarian Resource Group received an inquiry from a food scientist asking if the microbial enzyme protease is vegan. It’s produced by the bacteria Bacillus subtilis on a wheat or soy growth media (fermentation material/substrate).

     Here is our response:

When categorizing any ingredient as vegan, vegetarian, non-vegetarian, or as “typically” one of those three, it is important to consider each ingredient separately. This is especially true when it comes to microbial enzymes.

     You’re right to take the substrate medium into account. Cane sugar is problematic because of the possibility of bone char processing. Whey, L-cysteine, casein, caseinates, or albumen are possibilities as medium components as well.

     Some other components added to media may be problematic, too. (E.g., lecithin from egg or collagen/gelatin from a mammal or fish – although unlikely, it’s a good idea to ask).

     The strictest vegans would ask about animal-derived genetic material. Has any been engineered into the microbial genome to produce the enzyme? Or is the enzyme truly a bacterial protease (as compared to, for example, porcine trypsin produced by bacteria through genetic modification)?

     Lastly, verifying that separation and purification of the protease from the bacterial cells and medium occurred solely by non-animal-derived chemicals and/or mechanical means is needed.”

Are animal-derived enzymes like the protease, pepsin, used in food today?

VRG readers may be interested to know that there are several companies designing microbes to make proteases that have typically been sourced from animals like pigs and cows. The microbes have been genetically engineered to produce enzymes and other proteins used in foods, beverages, and dietary supplements.

     On a commercial basis, animal-derived enzymes are not commonly used today, but they are approved for food use by the United States Food and Drug Administration (FDA), and, so, could be used. Pepsin, a type of protease, is one of them.

     According to the FDA, “Pepsin is an enzyme preparation obtained from the glandular layer of hog stomach. It is a white to light tan powder, amber paste, or clear amber to brown liquid.”

     Creative Enzymes, an enzyme company, states this information about pepsin on its website:

“Pepsin can be used in the food industry. Pepsin is a component of pancreatic curd that condenses and twists during cheese production. Pepsin can be used to modify soybean protein and gelatin and provide whipping qualities. It can also modify the plant protein used in non-dairy snacks and make pre-cooked cereals into instant hot cereals. Pepsin can also be used to prepare animal and plant protein hydrolysates for seasoning food and beverages. In the leather industry, it is used to remove hair and residual tissue from leather and to recover silver from abandoned photographic film by digesting the gelatin layer in which silver is stored.”

     When pepsin is used to make food and beverages, it serves as a processing aid and, as such, does not have to be labeled. Consumers who want to know if an animal-derived pepsin was used in a food or drink must request this information directly from companies.

     Most manufacturers today wish to avoid animal sources (especially in light of the Covid-19 pandemic), present clean labeling on their packaged foods, and/or manufacture consistently pure, plentiful, and sustainable products. For these reasons, they are turning to microbial enzymes instead of animal enzymes.

     Many of the most common enzymes used today as processing aids or in supplements are called digestive proteases that break down proteins. Pepsin may be used to prepare plant-based protein hydrolysates and bioactive peptides. Both are widespread in packaged food, beverages, and dietary supplements.

     Clara Foods recently introduced to the market a yeast-derived pepsin using microbial fermentation technology. The company is also set to offer a chicken-free egg white and is poised to launch similar products manufactured in the same way this year. According to the company, all of their products have the same texture, taste, or functionality in food and beverages as their animal-derived counterparts.

The contents of this posting and our other publications, including The Vegetarian Journal, are not intended to provide personal medical advice. Medical advice should be obtained from a qualified health professional. We often depend on product and ingredient information from company statements. It is impossible to be 100% sure about a statement, info can change, people have different views, and mistakes can be made. Please use your best judgment about whether a product is suitable for you. To be sure, do further research or confirmation on your own.

Each issue of Vegetarian Journal features a column titled Scientific Update by Reed Mangels, PhD, RD with guest reviewer Jacqueline Tang (former VRG Intern) in this issue. In this column we review recent scientific papers related to vegetarianism. The latest column covers the topics of Are Creatine Supplements Effective? And What Do Vegetarians Eat?

Read the column here: https://www.vrg.org/journal/vj2021issue1/2021_issue1_scientific_update.php

To subscribe to Vegetarian Journal in the USA, see: https://www.vrg.org/member/2013sv.php