Nutritional Impact of Vegan Diet Compared to Milk: A Review

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dc.contributor.authorPandya, HHen_US
dc.contributor.authorShendurse, AMen_US
dc.contributor.authorJaviya, RNen_US
dc.contributor.authorPrajapati, RJen_US
dc.contributor.authorMathukiya, VJen_US
dc.date.accessioned2025-06-18T11:25:29Z
dc.date.available2025-06-18T11:25:29Z
dc.date.issued2025-04
dc.description.abstractThe rise in veganism has raised significant interest and debate regarding its impact on human health and nutrition. Veganism, a stricter form of vegetarianism, excludes all animal products, including dairy, eggs and honey. While the vegan population continues to grow globally, misconceptions about its nutritional adequacy remain prevalent. A comprehensive approach to the nutritional aspects of veganism, compares it with traditional milk-based diets and highlights the challenges of maintaining adequate nutrition on a vegan diet. While vegan diets can offer health benefits, they often lack essential nutrients such as vitamin B12, vitamin D, calcium and certain protein, which are readily available in dairy products. Milk is often considered as a nutritionally complete food, provides high-quality proteins, essential fatty acids, vitamins and minerals crucial for overall health. Notably, the absence of dairy in a vegan diet can lead to deficiencies, especially in vulnerable populations such as infants, children, elderly persons, pregnant women and athletes. Hence, experimental evidences and research needs to be conducted to better understand the clinical relevance of the vegan diet. In addition, detailed guidelines should be established to accommodate the various dietary compositions across the vegan spectrum. Also, accurate information relating to vegan food products is needed to be disseminated to public through various resources of communication.en_US
dc.identifier.affiliationsDepartment of Dairy Chemistry, G. N. Patel College of Dairy Science, Kamdhenu University, Sardarkrushinagar, Banaskantha, Gujarat, Indiaen_US
dc.identifier.affiliationsDepartment of Dairy Chemistry, College of Dairy Science, Kamdhenu University, Amreli, Gujarat, Indiaen_US
dc.identifier.affiliationsDepartment of Dairy Technology, G. N. Patel College of Dairy Science, Kamdhenu University, Sardarkrushinagar, Banaskantha, Gujarat, Indiaen_US
dc.identifier.affiliationsDepartment of Dairy Engineering, G. N. Patel College of Dairy Science, Kamdhenu University, Sardarkrushinagar, Banaskantha, Gujarat, Indiaen_US
dc.identifier.affiliationsDepartment of Dairy Engineering, S.M.C. College of Dairy Science, Kamdhenu University, Anand, Gujarat, India.en_US
dc.identifier.citationPandya HH, Shendurse AM, Javiya RN, Prajapati RJ, Mathukiya VJ. Nutritional Impact of Vegan Diet Compared to Milk: A Review. International Journal of Biochemistry Research & Review . 2025 Apr; 34(3): 59-66en_US
dc.identifier.issn2231-086X
dc.identifier.placeIndiaen_US
dc.identifier.urihttps://imsear.searo.who.int/handle/123456789/248690
dc.languageenen_US
dc.publisherMs. M. B. Mondalen_US
dc.relation.issuenumber3en_US
dc.relation.volume34en_US
dc.source.urihttps://doi.org/10.9734/ijbcrr/2025/v34i3984en_US
dc.subjectVeganen_US
dc.subjectveganismen_US
dc.subjectvegetarianen_US
dc.subjectmilk nutritionen_US
dc.subjectdietary deficienciesen_US
dc.subjecthealth impacten_US
dc.titleNutritional Impact of Vegan Diet Compared to Milk: A Reviewen_US
dc.typeJournal Articleen_US
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