By Jeanne Yacoubou, MS

A long-time Vegetarian Resource Group reader asked us whether dietary supplements lutein and zeaxanthin were derived from all-vegetable sources. After careful review of the products offered by major manufacturers in 2014 The VRG reports that these compounds themselves are most often commercially produced from vegetable sources especially marigolds.

During our research we discovered a reply letter sent by The Food and Drug Administration (FDA) to Cognis Corporation: http://www.fda.gov/Food/IngredientsPackagingLabeling/GRAS/NoticeInventory/ucm153920.htm

In the fifth paragraph of the letter The FDA writes

Cognis prepares two commercial products from the concentrated form of its lutein ester product. One commercial product is a microencapsulated powder that is prepared by forming an emulsion, which is then dispersed with porcine gelatin under high speeds. The resulting paste is atomized at low temperatures to form beadlets that are dried. This powder is a six-fold dilution of the concentrate and, thus, contains a minimum of 10 percent lutein esters.

Cognis’ lutein product line was later purchased by BASF Corporation. The VRG contacted BASF to determine if lutein powder microencapsulated in gelatin was a current product offered by BASF. We received this reply from a BASF employee:

We do offer several forms of lutein esters which is a part of our Xangold line. This product line was acquired by BASF several years ago from Cognis. We offer three powder forms and five oil forms. Our oil products are concentrated oils that can be in either soybean, olive or MCT oil. Our powder forms…also are offered in several concentrated powder forms. Two of these powder forms are with gelatin and one is gelatin-free. Again, as I mentioned, these products are ingredients that would be sold to manufactures that would incorporate them into a consumer product. To understand if gelatin is in the product, you would need to contact the manufacturer for the full ingredient listing.

We later received confirmation from BASF that their medium chain triglyceride (MCT) oil is “of vegetable source.”

FenChem Biotek Ltd. is another company that also told The VRG that they sell lutein microencapsulated in gelatin.

Lutein

Alternate names: luteine, vegetable lutein, vegetable luteol, E161b
Commercial source: marigold, paprika (may be sold as a powder microencapsulated in gelatin)
Found in: green leafy vegetables, yellow-orange fruits and vegetables, egg yolk
Used in: dietary supplements, infant formula, beverages
Used as: nutritional supplement, colorant

Definition: A xanthophyll (oxycarotenoid) believed important for eye health, lutein cannot be synthesized by the human body but must be consumed in foods. Unlike another carotenoid beta-carotene, lutein does not exhibit pro-vitamin A activity.

Manufacturers:

Kemin told us that their lutein product is “free of animal ingredients as well as animal-derived processing aids.” It is also “free of bovine gelatin and has been for several years now” (http://www.dsm.com/markets/foodandbeverages/en_US/products/carotenoids/flora-glo-lutein.html).

Omniactives told us that their product “contains no animal products.” They do not offer a gelatin encapsulated form.

BASF told us that they do manufacture “two…powder forms with gelatin and one is gelatin-free.”

Fenchem Biotek Ltd. told us that they “can supply lutein available as microencapsulated powders in gelatin.”

Classification: Typically Vegan

Entry added: August 2014

Zeaxanthin

Alternate names: zeaxanthol, E161h
Commercial source: marigold, paprika
Found in: green leafy vegetables, yellow-orange fruits and vegetables, egg yolk, spirulina
Used in: dietary supplements, beverages
Used as: dietary supplement, colorant

Definition: An oxycarotenoid (xanthophyll) believed important for eye health, zeaxanthin is typically found along with lutein in food sources as it is in the eye. Unlike another carotenoid beta-carotene, zeaxanthin does not exhibit pro-vitamin A activity.

Manufacturers:

Kalsec told us that “our zeaxanthin is free from any and all animal or animal derived products.” We also learned that they “do have a manufacturing partner who does microencapsulation…It is not gelatin however but a non-gmo starch matrix that dissolves after consumption in order to enter the bloodstream.”

Kemin told us that their zeaxanthin product is “free of animal ingredients as well as animal-derived processing aids.” It is also “free of bovine gelatin and has been for several years now.”

Omniactives told us that their product “contains no animal products.” They do not offer a gelatin encapsulated form.

Classification: Typically Vegan
Entry added: August 2014

For information on other ingredients, see
http://www.vrg.org/ingredients/index.php

To support Vegetarian Resource Group research, donate at www.vrg.org/donate
Join at http://www.vrg.org/member/2013sv.php

The contents of this website and our other publications, including 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.

Written by Meredith Binder while doing an internship with The Vegetarian Resource Group

The simple answer to this question is no. The general consensus among experts in the field of nutrition is that it’s much better, and healthier, for us to receive our nutrients from the foods that we eat rather than from a daily vitamin. This means that a balanced diet filled with vegetables, fruits, nuts, beans, whole grains, and fortified foods will supply us with enough of the vitamins and minerals that our bodies need. Therefore, there’s really not a need to spend money on multi-vitamins and minerals. However, for some situations, there may be a need to take supplements for one or more specific nutrients. This is discussed in more detail below as it pertains to a vegetarian or vegan diet.

Foods that are fortified are those that have vitamins and minerals added to them, which are usually not found in these foods. Examples of plant-based foods that may be fortified are breads, cereals, juices, non-dairy milk beverages, and certain meat analogues. Since there are so many fortified foods available to us, there’s actually the possibility of exceeding the amount of vitamins and minerals that our bodies need when taking a multi-vitamin in addition to eating regular meals. When this happens, the money we spent on multi-vitamins goes down the toilet, literally, as our body will excrete most vitamins (the ones that are water-soluble) when it’s reached the amount that it needs. And although it is rare, the vitamins that our bodies do store (like vitamin A, a fat-soluble vitamin) can be harmful if you get too much of them.

All of that being said, vegetarians and vegans do need to make sure that they receive enough of certain vitamins and minerals, just as someone on a meat-based diet does. Some of these that are especially important for teenagers include iron, calcium, vitamin D, and vitamin B12.

Iron is very important during adolescence because it supports the growth spurts that occur during this period of life. Vegetarians and vegans actually need to consume more iron than omnivores because our bodies don’t absorb as much iron from plant-based sources as they do from animal sources. Many vegetarian foods are good sources of iron. Male vegetarian teens should consume about 20 mg of iron per day and female vegetarian teens should consume 27 mg of iron per day. Click here for more information on iron and plant-based sources of this nutrient: http://www.vrg.org/nutrition/iron.php.

Calcium is especially important for teenagers because not only do you grow a lot during this time but you also start accruing your peak bone mass. In fact, half of our maximum bone mass is accumulated during our teen years. Vitamin D is also important for healthy and strong bones. Teens need 1300 mg of calcium each day and 15 mcg (or 600 IU) of vitamin D each day. Click here for more information on calcium http://www.vrg.org/nutrition/calcium.php and here for more information on vitamin D http://www.vrg.org/journal/vj2009issue2/2009_issue2_vitamin_d.php.

As mentioned, teens grow a significant amount during this time in their lives, and another vitamin, vitamin B12, is very important as it is needed for healthy cell division. Teens need 2.4 mcg of vitamin B12 per day. Click here for more information on vitamin B12: http://www.vrg.org/nutrition/b12.php

Although lacto-ovo vegetarians have been found to have adequate intakes of calcium and vitamin B12 through diet alone, vegans and others may want to consider taking supplements specifically for these nutrients if they are not able to meet their needs through their normal diet. Vegetarians and vegans may want to consider taking a supplement for iron and/or vitamin D if they are not receiving enough of these nutrients. If you’re concerned about receiving enough of any of these nutrients, talk to your doctor or a registered dietitian. Overall, you most likely do not need a daily multi-vitamin and mineral but possibly need a specific nutrient supplement.

If you feel that you’re not receiving proper nutrition through your diet for any reason, then you might want to consider taking a daily multi-vitamin or supplement. However, you should first consider talking to a nutrition expert, such as a registered dietitian, who may be able to give you advice on how to incorporate more nutrient-dense foods into your meals. Vitamin pills should never replace foods especially because they don’t contain fiber or the phytonutrients (substances found in plants) that are only present in foods. If you do end up shopping for a daily multi-vitamin and mineral, you can begin by looking for ones that say “vegetarian” or “vegan” on the packaging. Keep in mind that even if they state this on the box or bottle, you should still further investigate the packaging by looking at the “supplement facts” which is similar to a “nutrition facts” label that you find on food packages. Here are some points to keep in mind when you’re shopping for vitamins or supplements:

• A lot of daily multi-vitamins and minerals do not have iron included in them. Always check the “supplement facts” label to see if iron is listed. Some vitamins may also promote “with iron” on their packaging which indicates that they do have iron.

• Check the “supplement facts” label for the type of vitamin D that is used. Vitamin D-3, sometimes written on labels as cholecalciferol, is often made from lanolin, a waxy substance that comes from sheep’s wool. Though the animal is not killed for lanolin, it is considered an animal product so vegans may want to be cautious of this. Vitamin D-2, sometimes on labels as ergocalciferol, is from yeast, so it is completely vegan. I have seen multi-vitamins labeled as “vegetarian” that use the D-3 form, since lanolin would be vegetarian, though not vegan.

• Check the actual daily percentages of the vitamins and minerals that are included, which are found on the “supplement facts” labels. Just because a package of daily multi-vitamin and minerals claims, in big bold letters, to have all of the essential vitamins and nutrients that you need does not mean that it actually does. I have seen supplements that claim this and then only contain 1% of the daily-recommended value of calcium and absolutely no iron.

The contents of this article, our website and our other publications, including 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.

Comments on the Proposed Nutrition Label
Submitted by:
The Vegetarian Resource Group
PO Box 1463
Baltimore, MD 21203
July 29, 2014

Reed Mangels, PhD, RD, LDN, FADA
Nutrition Advisor, The Vegetarian Resource Group

Charles Stahler
Co-Director, The Vegetarian Resource Group

Debra Wasserman
Co-Director, The Vegetarian Resource Group

Thank you for the opportunity to submit comments on the Revision of the Nutrition and Supplement Facts Label.

The Vegetarian Resource Group (VRG) is an independent non-profit organization dedicated to educating the public on vegetarianism and the interrelated issues of health, nutrition, ecology, ethics, and world hunger. In addition to publishing the Vegetarian Journal, VRG produces books, pamphlets, and article reprints. Our health professionals, activists, and educators work with businesses and individuals to bring about healthy changes in schools, workplaces, and the community. Registered dietitians and physicians aid in the development of nutrition-related publications and answer questions about the vegetarian and vegan diet. Financial support comes primarily from memberships, contributions, and book sales. We support the proposed revisions to the Nutrition and Supplement Facts Label and offer additional
comments and suggestions.

Indicate the form of vitamin D which is being added to foods.
Vitamin D used in fortification and dietary supplements may be in the form of vitamin D2 (ergocalciferol)or vitamin D3 (cholecalciferol). The form of vitamin D which is added to foods is important to vegetarians. The vitamin D3 commonly used in supplements and fortified foods is derived from lanolin from sheep’s wool1 and is not considered to be vegan. Currently some foods and supplements simply list vitamin D without specifying the form. The addition of the requirement to specify the form of vitamin D would be helpful to vegans and to those who prefer to use a specific form of vitamin D.

Require that foods which are fortified with vitamin B12 indicate both the %DV and the absolute amount of vitamin B12 per serving.
Fortified foods and supplements are the only reliable way for individuals who avoid all animal products to obtain vitamin B12. Including the amount of vitamin B12 added to fortified foods and supplements would enable these individuals to monitor their intake of this essential vitamin. This labeling would also be helpful to those age 50 years and older who are advised to meet their RDA mainly by consuming foods fortified with crystalline vitamin B 12 or vitamin B 12-containing supplements.

Require that the source of ingredients that are often derived from animals be identified.
Vegetarians, those who keep kosher or Halal, and others who avoid animal products would benefit from ingredient lists that clearly indicate animal-derived ingredients. Some companies are already voluntarily identifying ingredients such as mono- and di-glycerides, L-Cysteine, and natural flavors as “vegetable” or “from non-meat sources” due to consumer demand. Requiring this type of labeling allows consumers to make informed choices. Our polls indicate that 47% of adults in the United States are eating one or more vegetarian meals each week.2

Consider overall nutrition value.
As advocates for health-promoting plant-based diets, we agree with former FDA head David Kessler, MD that “Whatever form those regulations ultimately take, their goal should be to encourage the sale and consumption of products full of fruits, vegetables, and whole grains, rather than those loaded with little more than fat, sugar, and salt.”3 This could be accomplished by the development of some sort of overall rating system for foods which would give highest ratings for foods based on fruits, vegetables, and whole grains and give markedly lower ratings for nutrient-poor foods which have been fortified with vitamins and minerals. Additionally, foods which are high in added sugars should not be able to make nutrition and health claims.

Keep the requirement that calcium and iron be included on the nutrition facts label.
Calcium and iron are essential nutrients which are of especial interest to vegans (vegetarians who do not use any animal products). The requirement to include both the %DV and the absolute amount of these nutrients in foods will help consumers (including vegans) to choose foods which are good sources of these nutrients.

Thank you for the opportunity to provide comments.

References
1. Yacoubou J. Vegetarian Journal’s Guide to Food Ingredients.
http://www.vrg.org/ingredients/index.php#vitamin_d. Partially updated 2010.
2. Stahler C. How often do Americans eat vegetarian meals? And how many adults in the U.S. are
vegetarian? The Vegetarian Resource Group blog. May 18, 2012;
http://www.vrg.org/blog/2012/05/18/how-often-do-americans-eat-vegetarian-meals-and-how-manyadults-in-the-u-s-are-vegetarian/
3. Kessler DA. Toward more comprehensive food labeling. N Engl J Med 2014; 371:193-195.

Expected to be available for retail sale “in the first half of 2014”
according to David Hart Vice President of Marketing at Qualitas Health,
Ltd., manufacturer of Almega PL™, this microalgal-derived omega-3 fatty
acid is a pure form of eicosapentaenoic acid (EPA) without either of two
other omega-3 fatty acids important in human health present: alpha-linolenic
(ALA) or docosahexaenoic acid (DHA). Flaxseed and chia seed are abundant
sources of ALA. EPA and DHA are most abundant in certain fish, krill or
algal oils.

Currently Almega PL™ is available as a bulk ingredient to the dietary
supplement industry.

Almega PL™ comes from the micro-algae Nannochloropsis oculata. A study
conducted by Qualitas Health and published in the journal Lipids in Health
and Disease, concluded that Almega PLTM is a good source of EPA in humans (1).
Dr. Isaac Berzin, founder and CTO of Qualitas Health, observed that
Almega PLTM is an alternative to fish and krill for vegetarians.
The VRG asked the Vice President of Marketing at Qualitas Health the
following questions about Almega PL™ in March 2014. This is excerpted
from that exchange:

Q: How is your product different from other algal-derived omega-3s in
terms of the relative amounts of DHA and EPA?
A: Almega PL™ contains only EPA… The most common algal omega-3 on the
market contains only DHA in a triglyceride form.
Q: Do you have a comparison table of other algal omega-3s showing how
their DHA:EPA ratios compare to yours? If not, can you make a
qualitative comparison?

A: There are not too many vegetarian omega-3s on the market. Almega PL™
contains EPA; Life’s DHA™ (from DSM/Martek) contains only DHA; and there
is a new product from DSM containing both EPA and DHA, in general a 1:2
ratio, also in triglyceride form. There are a handful of other companies
looking to manufacture and market algal omega-3s, but to the best of our
knowledge, these are not at commercial scale.

Q: On your website it states that “Algae are fed carbon in order to
grow.” Is the carbon derived from cane sugar or corn?
A: Almega PL™ is grown in open ponds in the desert of West Texas. The
main energy input is sunlight and the carbon source for Almega PL™ is
[carbon dioxide] CO2. This CO2, a greenhouse gas, otherwise would be
released into the atmosphere. Instead, the algae perform photosynthesis
and turn the CO2 into oxygen. Other processes, like those used to
manufacture algal DHA, use sugar as the carbon source, and external
energy to maintain temperatures.

Qualitas Health also notes on its website:

Qualitas Health’s omega-3 supplements are extracted from a natural (not
genetically modified) strain of microalgae…Algae omega-3 oil does not in
any way deplete marine animal populations or threaten the delicate
eco-balance in our oceans. Our farm-grown algae grow in ponds on
non-arable lands, using local aquifer salt water only…The major energy
required to grow our algae is naturally available sunlight…Harvesting of
the algae is performed in a low-energy process without the use of toxic
chemicals, and the output harvest water is recycled back into the farm
activities…Our production process does not generate any harmful waste
products, and co-products are used in animal feed and biofuels
production for minimum waste.

Readers interested in finding out more about upcoming retail
availability of omega-3 products containing Almega PL™ can visit
www.almegapl.com.
Those interested in learning more about DSM’s vegetarian algal omega-3
products may visit:
http://www.dsm.com/markets/foodandbeverages/en_US/products/nutritional-lipids/life-dha.html
http://www.dsm.com/markets/foodandbeverages/en_US/products/nutritional-lipids/life-omega.html

1. Kagan ML, West AL, Zante C, Calder PC. Acute appearance of fatty
acids in human plasma–a comparative study between polar-lipid rich oil from the microalgae
Nannochloropsis oculata and krill oil in healthy young males.
Lipids Health Dis. 2013 Jul 15;12:102. . doi: 10.1186/1476-511X-12-102.

The contents of this article, our website, 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 employees or company statements. Information
does change and mistakes are always possible. Please use your own best
judgment about whether a product is suitable for you. Further research
or confirmation may be warranted.

For additional ingredient information, visit
http://www.vrg.org/ingredients/index.php

Researched by Jeanne Yacoubou, MS
VRG Research Director

By Jeanne Yacoubou

Vitamin D2
Alternate names: ergocalciferol, calciferol
Leading commercial sources: fungal (yeast, mushrooms), plant (sugar
cane), petrochemical
Found in: wild mushrooms, UV-irradiated mushrooms
Used in: non-dairy milks, bread and bread products, vitamin supplements
Used as a: food fortifier, nutritional supplement
Definition: Ergocalciferol is a secosteroid which is similar to a
steroid hormone although it is commonly referred to as a vitamin.
Ergocalciferol is an inactive precursor to the active form of vitamin D2
believed to be used by the body in many ways including regulation of
calcium absorption for bone health.
Manufacturers:
Lallemand Inc. reports that “Lallemand Bakers Yeast is a vegetarian,
non-fortified source of Vitamin D, which is both dairy and animal-free.
Yeast requires a carbohydrate source to grow; the most economical are
molasses and corn syrup” (Source).

Sichuan Neijiang Hui Zin Pharmaceutical Co. Ltd. states that their
“Vitamin D2 comes from sugarcane of natural plant” (Source).

Jamieson Laboratories Ltd. says their vitamin D2 is “extracted from the
sugar cane stalk” (Source).

Synthesia, a.s. reports that they manufacture pharmaceutical grade
vitamin D2. “Production is synthesis by organic chemicals” (Source).

Classification: Vegan
Entry updated: March 2014

Vitamin D3
Alternate names: cholecalciferol, activated 7-dehydrocholesterol, calciferol
Leading commercial sources: animal (lanolin from sheep’s wool); lichen
(fungal/algal)
Found in: some fish and fish liver oils, egg yolks, lichen
Used in: dairy products, infant formula, cereal, juice, bread and bread
products, margarine, vitamin supplements
Used as a: food fortifier, nutritional supplement
Definition: Cholecalciferol is a secosteroid which is similar to a
steroid hormone although it is commonly referred to as a vitamin.
Cholecalciferol is an inactive precursor to the active form of vitamin
D3 believed to be used by the body in many ways including regulation of
calcium absorption for bone health. When 7-dehydrocholesterol in the
skin is exposed to adequate sunlight, cholecalciferol is produced giving
vitamin D its nickname: the sunshine vitamin.
Manufacturers: DSM reports that “cholesterol isolated from lanolin is primary raw
material for D3 manufacturing” (Source).

ESB Developments Ltd. states that they “…can confirm the lichen is not
grown on any corn/sucrose media nor do we artificially feed it in any way” (Source).

Classification: Vegetarian
Entry updated: March 2014

For more information on Vitamin D, see
http://www.vrg.org/journal/vj2009issue2/2009_issue2_vitamin_d.php

For more information on ingredients, see
http://www.vrg.org/ingredients/index.php

To support Vegetarian Resource Group research, go to:
https://www.givedirect.org/give/givefrm.asp?CID=1565

To join The Vegetarian Resource Group, go to:
http://www.vrg.org/member/2013sv.php

The contents of this article, website, and our other publications,
including 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 judgement about whether a
product is suitable for you. To be sure, do further research or
confirmation on your own.

By Jeanne Yacoubou, MS
VRG Research Director

An online reader emailed The VRG that he had seen an article on the Internet stating that tricalcium phosphate could be derived from cow bone char. Another source we found made the same point. The reader asked if our Guide to Food Ingredients’ vegan classification for this compound needed to be revised in light of this information.

Food-Grade Calcium Phosphates
“Calcium phosphate” is the general name for a class of compounds containing one or more calcium and phosphate ions.

The form with three calcium ions (tricalcium phosphate or tribasic calcium phosphate) is commonly used as an anti-caking agent or nutritional supplement.

The form with one hydrogen ion attached in the phosphate group (dicalcium phosphate or dibasic calcium phosphate) is often used as a dough conditioner. It is frequently used in growth media (for fermentation-derived ingredients) and nutritional supplements.

The form with two hydrogen ions attached in the phosphate group (monocalcium phosphate or monobasic calcium phosphate) is often used as a leavening agent, dough conditioner, or firming agent. It may also frequently be used in growth media (for fermentation-derived ingredients) and nutritional supplements.

Phosphate Manufacturers and Distributors
The VRG contacted major manufacturers and several distributors of calcium phosphate compounds in December 2013 and January 2014.

A Technical Services employee of major manufacturer Prayon wrote to us that: “Our phosphate salts are produced using raw materials of mineral origin. They are suitable for vegan products.”

In a follow up email from Prayon Technical Services we learned that: “All of Prayon raw materials are of mineral origin. Tricalcium phosphate rock is mined from the earth. The rock is crushed and purified to form phosphoric acid, which may be reacted with alkali salts to produce purified phosphate salts.”

Prayon only manufactures phosphate salts for food/pet food use, pharmaceutical excipients, and industrial and horticulture applications.

Suqian Modern Chemical Co., Ltd. in China also manufactures phosphates of various types. The VRG was informed by emails from a Suqian sales manager that: “We can supply both calcium phosphates from bone ash and calcium phosphates from mineral rock… There is no calcium phosphate from bone [that is] food grade; only feed grade. We sell calcium phosphate mineral food grade…”

UK-based Fertecon Ltd. a leader in the global fertilizer industry states on its website that “Phosphate rock is the basic raw material of the phosphate fertilizer industry…” http://fertecon.agra-net.com/home/phosphate

The VRG also contacted the multinational chemical distribution company Brenntag. A long-time employee told us by phone that “all of the major manufacturers that we distribute for use phosphate rock…for human food- and for animal feed-grade.”

Prinova, another global chemical distribution company, told us by email that “Ours are all sourced from phosphate rock” when The VRG asked if they distributed any from bone ash.

California-based chemical distributor Wintersun Chemical confirmed that all of their phosphates are mineral-derived.

Freeda Vitamins told us by phone that “According to the information we have from the company we buy the calcium phosphate powder from, the source is natural minerals.”

Calcium Source in Calcium Phosphates
The VRG asked Prayon and Suqian Modern Chemical about their sources of
the calcium in all of their calcium phosphate products.A Technical
Services employee at Prayon told us by phone that “Our calcium
phosphates are manufactured using calcium oxide (lime) as a raw
material.” An employee of Suqian wrote to us that their calcium source
“…is all from long-ago mineralized plant and animal material that we now
call ‘rock.’”

We asked Prayon and Suqian if their calcium source could ever be derived from cow’s milk or oyster shell. (The latter may be used as a source for calcium carbonate which could be involved in chemical reactions to form the calcium phosphates.) Both companies told us that cow’s milk or oyster shell could never be used as their calcium source.

Historical Endnote
Sources of Phosphates Information on the discovery of phosphorus from urine and how it was obtained for commercial purposes over time can be found in Weeks’ The Discovery of the Elements. Using this and other sources, Peter Childs in his article titled “Phosphorus: Fire from Urine” elaborates on the animal sources of phosphorus:

Bone ash became the major source of phosphorus until the 1840s. Phosphate rock, a mineral containing calcium phosphate, was first used in 1850 and following the introduction of the electric arc furnace in 1890 this became the only source of phosphorus. Phosphorus, phosphates and phosphoric acid are still obtained from phosphate rock.

Another website providing information about the historical sources of phosphorus is located at: http://www.phosphatesfacts.org/faqs.asp

The writer observed during research for this article that bone ash-derived calcium triphosphate is available for purchase on eBay: It is described there as a lab chemical that can be used to make ceramics, as plant food or as fertilizer.

The contents of this article, our website, 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 employees or company statements.Information does change and mistakes are always possible. Please use your own best judgment about whether a product is suitable for you. Further research or confirmation may be warranted.

For more information on vitamins, sweeteners, and other food ingredients as well as the processing methods used to make them, visit http://www.vrg.org/ingredients/index.php. You can also purchase a print version for $6.

By Reed Mangels, PhD, RD

Jack Norris, RD, a vegan dietitian and author, recently contacted me to ask if there have been any studies of the amount of vitamin A in breast milk from vegan women. There are no published reports of studies of the vitamin A content of vegan breast milk. Although vitamin A is only found in nature in animal products, plants contain precursors of vitamin A including beta-carotene, alpha-carotene, and beta-cryptoxanthin. Humans are able to convert these carotenoids into active vitamin A.

Breastfed babies could get the essential nutrient in several ways:

1. Their mothers eat foods (and/or take supplements) containing precursors of vitamin A. The mothers’ bodies convert these precursors into vitamin A and this vitamin A (possibly along with vitamin A from the mothers’ stores) goes into breast milk.
2. Their mothers eat foods (and/or take supplements) containing vitamin A and this dietary/supplemental vitamin A (possibly along with vitamin A from the mothers’ stores) appears in the milk.
3. Their mothers eat foods containing precursors of vitamin A. These vitamin A precursors appear in the milk and the infants make vitamin A from these precursors.

The first scenario clearly takes place and is relevant for vegans. Lactating women who are given foods high in beta-carotene, a precursor of vitamin A, have more vitamin A in their breast milk (1,2). If a breastfeeding woman has generous amounts of beta-carotene in her diet, it is likely that her baby will have adequate vitamin A status (3). This is the most likely way that breastfed infants of vegan women get adequate vitamin A.

The second scenario is not really an option for vegans, at least in terms of food sources of vitamin A. Vitamin A is only naturally found in foods derived from animals. Supplemental vitamin A may be synthetic or derived from animals (4). Vegan supplements containing a mix of vitamin A and vitamin A precursors are available.

The third scenario seems possible but we don’t know for sure that it takes place. The first step – vitamin A precursors appear in milk – definitely happens (1, 2, 5) but we don’t know for certain that babies are able to make vitamin A from precursors of vitamin A (6). It doesn’t really matter since mothers are clearly able to make vitamin A from plant precursors.

The bottom line – Vegan women who are breastfeeding should make sure that their diet includes good sources of precursors of vitamin A. These are foods rich in beta-carotene such as winter squash, carrots, pumpkin, sweet potatoes, cantaloupe, and green leafy vegetables. Dietary fat is needed to promote beta-carotene absorption so it is important that lactating women not overly limit dietary fat.

References:
1. Khan NC, West CE, de Pee S, Bosch D, Phuong HD, Hulshof PJ, Khoi HH, Verhoef H, Hautvast JG. The contribution of plant foods to the vitamin A supply of lactating women in Vietnam: a randomized controlled trial. Am J Clin Nutr. 2007 Apr;85(4):1112-20.
2. Haskell MJ. The challenge to reach nutritional adequacy for vitamin A: Beta-carotene bioavailability and conversion – evidence in humans. Am J Clin Nutr. 2012;96(suppl):1193S-203S.
3. Canfield LM, Taren DL, Kaminsky RG, Mahal Z. Short-term beta-carotene supplementation of lactating mothers consuming diets low in vitamin A. J Nutr Biochem. 1999 Sep;10(9):532-8.
4. Yacoubou J. Vegetarian Journal’s Guide to Food Ingredients. http://www.vrg.org/ingredients/index.php#vitamin_a
5. Canfield LM, Guiliano AM, Neilson EM, Blashill BM, Graver EJ, Yap HH. Kinetics of the response of milk and serum β-carotene to daily β-carotene supplementation in healthy, lactating women. Am J Clin Nutr 1998;67:276–83.
6. Institute of Medicine, Food and Nutrition Board. Dietary Reference Intakes for Vitamin A, Vitamin K, Arsenic, Boron, Chromium, Copper, Iodine, Iron, Manganese, Molybdenum, Nickel, Silicon, Vanadium, and Zinc. Washington, DC: National Academy Press, 2001.

Congratulations to Amory Fischer from Virginia, who is our second $5,000 college scholarship recipient for 2013! Amory, who will be majoring in environmental policy, said:

I have destroyed the myth that vegetarians are short, unhealthy, scrawny individuals, who cannot survive without dietary supplements. I have held my own on a soccer team, lifted weights with football players, and stacked hay in the barn and bags of seed in the storehouse alongside the rest of my coworkers. They may be surprised to find out I am a vegetarian, but they no longer think people like me cannot keep up.

As a kindergartener, I would get upset about people eating meat in my presence. I would tell them continually why what they were doing was disgusting and wrong and why I disliked them for it. One could infer then, that I had few people who took me seriously and even few who would hang out with me, especially during lunch. I have learned since that to really get someone to think about the choices they make, one has to first relate to that person…People are willing to listen when they are talked to respectfully…

Vegetarianism is an integral aspect of my world view…In my freshman year of high school, I won second place in the state of Virginia forensics competition with a piece devoted to nonviolence and compassion for all life. When I was fifteen, I won sixth place in the State’s Virginia High School League Forensics Original Oratory Competition with a speech on the topic of vegetarianism…

I joined the Key Club in freshman year of high school…I approached the club sponsor with the idea of a separate Environmental Committee. She agreed to let me try it out – if I would be in charge… (In one project) I have organized thirty of my peers though my position as Key Club Environmental Committee Chair to help set up and take down tents, tables, and chairs for the Charlottesville Vegetarian Festival. We also help run the festival, manning booths for vendors or educators that need a break, passing around petitions, assisting the many food stands with serving customers, and running errands…I will be graduating this year, so in order to continue this tradition of helping with the Vegetarian Festival and other environmental projects, I have made a fourteen page booklet for my successors on the committee to be able to carry the torch. It is filled with detailed descriptions of all the projects we worked on…

One of Amory’s references stated that, “Amory organized Key Club volunteers for the Charlottesville Vegetarian Festivals as well as Charlottesville’s Eco Fair… Without Amory’s support we would have had a difficult time managing the event. However last year’s event was so successful that this year we are doing the event as a zero waste festival. Without Amory and his leadership of the Key Club we would not even consider this additional project.”

Amory related, “A friend of my step-father’s asked me about my dream of going into politics…I responded by saying that my path would be based on whatever doors of opportunity opened. I place my future in the Lord’s hands, and day by day I live by two simple goals: to help those suffering today and preserve the earth for future generations. Vegetarianism is the solution to both those goals.”

The deadline for the next Vegetarian Resource Group Scholarship is February 20, 2014 for high school seniors. Please see http://www.vrg.org/student/scholar.htm

To contribute to VRG scholarships, VRG internships, or to give Vegetarian Journal to scholarship entrants, donate at www.vrg.org/donate
Indicate the projects you want to earmark in the comments.

By Reed Mangels, PhD, RD

A reader asked about nutritional yeast for a twelve month old boy.

If a child’s diet is nutritionally adequate or supplements are being used to insure intakes at the RDA level for age, nutritional yeast is not especially needed. Some families choose to use Vegetarian Support Formula nutritional yeast as a source of vitamin B12. I am not aware of any need to avoid this product for a healthy 1-year old. The RDA for vitamin B12 for a 1-3 year old is 0.9 mcg/day. Approximately 2 heaping
tablespoons of Large Flake Vegetarian Support Formula (VSF) nutritional yeast or 1.5 heaping tablespoons of Mini Flake provides 8 mcg of vitamin B12. (http://lesaffre-yeast.com/red-star/vsf.html). By my calculations, about 3/4 teaspoon of Large Flake VSF or 1/2 teaspoon of Mini Flake VSF would provide close to 0.9 mcg of vitamin B12, which is the 1-3 year old RDA for vitamin B12.

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.

By Jeanne Yacoubou, MS
VRG Research Director

An online reader at www.vrg.org recently asked us if the oligofructose and the fructooligosaccharides she noticed listed as ingredients in a few cereal bars were vegan. She also wondered what these ingredients were and what they were doing in cereal bars.

Oligofructose and fructooligosaccharides (FOS) are soluble (i.e., able to dissolve in water) dietary fibers. A definition of “fiber” developed in 2001 by the Dietary Fiber Technical Committee of the American Association of Cereal Chemists reads as follows:

“Dietary fiber is the edible parts of plants or analogous carbohydrates that are resistant to digestion and absorption in the human small intestine with complete or partial fermentation in the large intestine. Dietary fiber includes polysaccharides, oligosaccharides, lignin, and associated plant substances…”

Natural sources of soluble dietary fibers include legumes, oats, citrus fruits, apples, and root vegetables. Bananas, garlic, onions, leeks, and artichokes contain high levels of oligofructose and FOS.

Because oligofructose and FOS remain unchanged in the body until they reach the large intestine where they undergo fermentation, they act as food sources for probiotic (i.e., beneficial) microorganisms. As a result, oligofructose and FOS are considered “prebiotics.” The fermentation of oligofructose and FOS yields short-chain fatty acids which aid in digestive health by lowering the pH, making it difficult for pathogenic bacteria (E. coli and Salmonella) to survive while the “good” microorganisms continue to live. There are some studies that report that oligofructose and FOS also lead to increased calcium absorption because calcium remains soluble longer at lower pH.

Oligofructose and FOS often serve as sweeteners, replacing sugar or used in combination with soy, whey, or artificial sweeteners to reduce the bitter aftertaste sometimes associated with these ingredients. They may act as humectants (i.e., retaining moisture) to keep the foods (such as cereal bars) pliable and chewy. Because of their low caloric value, longer-chain oligofructose and FOS are also used as fat replacers in a variety of spreads and dairy beverages.

Oligofructose and FOS are linear chains (known as polymers) of fructose molecules, usually between two to ten units. Fructooligosaccharides always terminate with a glucose molecule while oligofructose most often contains only fructose molecules but may end with a glucose molecule. (Fructose and glucose are sugars. Fructose, found in fruits, vegetables, and honey, is considered the sweetest of all natural sugars.)

What oligofructose and FOS have in common is a very specific type of bonding (beta (2,1) glycosidic linkage) between individual molecules that is not broken by human enzymes or gastric juices.

A common commercial source of oligofructose and FOS is inulin, a fructose polymer, (also referred to as fructan or a polysaccharide), containing between 2 and 60 units, derived from chicory root. Longer-chained inulins work better at replacing fats (in yogurt, spreads and dressings) while shorter ones function well as sugar replacers or sweetener enhancers (in chocolate or confections). They all may be purchased as dietary supplements.

One type of oligofructose supplement is branded Orafti™ by Beneo. Chicory root is used as their starting material: http://www.beneo-orafti.com/Our-Products/Natural-Food-Ingredients Inulin is extracted from chicory root by hot water. Then inulin is split into shorter fragments of oligofructose by enzymes. Activated carbon is used to decolorize.

Beneo’s oligofructose received Generally Recognized as Safe (GRAS) status for use in infant formula by the United States Food and Drug Administration (FDA) in 2012. The document linked below details production methods. (GRAS status means an ingredient may be used in all food categories, following good manufacturing practices, with only a few exceptions).

http://www.fda.gov/Food/FoodIngredientsPackaging/GenerallyRecognizedasSafeGRAS/GRASListings/ucm307720.htm

Another company, Sensus America, received similar FDA GRAS status approval in 2002 for its inulin product derived from chicory root: http://www.accessdata.fda.gov/scripts/fcn/gras_notices/219363a.pdf

The VRG contacted other companies in August 2012 about their FOS starting materials. Source Naturals, UAS Labs, Jarrow, and Food Science of Vermont use chicory root in their FOS products.

For more on oligofructose derived from chicory root:
http://www.nutraingredients.com/Research/Chicory-root-fibre-could-trigger-weight-loss-finds-new-research

It is possible to create in a lab through a fermentation process short-chain fructans between two and five units long known as scFOS. These are derived from sucrose (from cane or beet sugar) and consist of fructose chains that always terminate in a glucose molecule. Of the companies that The VRG contacted in August 2012, Nutricology and American Ingredients stated that their source is sugar cane. VegLife (under Solaray) told us “sugar” but could not be more specific. NOW Foods said “sucrose.”

Interested readers may note that cane sugar and sugar beets are the two leading sources of sucrose (table sugar). The large majority of sugar produced globally is derived from sugar cane. As The VRG reported in 2007, most cane sugar is decolorized using cow bone char filter. http://www.vrg.org/journal/vj2007issue4/2007_issue4_sugar.php

Readers who wish to learn more about inulin, oligofructose, and fructooligosaccharides may view:
http://www.foodproductdesign.com/articles/2007/09/the-ins-and-outs-of-oligosaccharides.aspx

The contents of this article, our website, 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 employees or company statements. Information does change and mistakes are always possible. Please use your own best judgment about whether a product is suitable for you. Further research or confirmation may be warranted.

To purchase our Guide to Food Ingredients, please visit our website: http://www.vrg.org/catalog/index.php?main_page=product_info&cPath=1&products_id=8

For information on food ingredients, fast food, and for other information of interest to vegetarians and vegans, please subscribe to our enewsletter at http://www.vrg.org/vrgnews/

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