Vegetarian nutrition is the set of health-related challenges and advantages of vegetarian diets.Evidence suggests that vegetarians are generally healthier and live longer than non-vegetarians. They have lower rates of coronary heart disease, obesity, hypertension, type 2 diabetes and some forms of cancer. Vegetarian diets tend to be rich in carbohydrates, omega-6 fatty acids, dietary fibre, carotenoids, folic acid, vitamin C, vitamin E, potassium and magnesium. They are generally low in saturated fat, cholesterol, and animal protein.However, vegetarian diets can sometimes be relatively low in protein, iron, zinc, vitamin B12, calcium and other nutrients. Nonetheless, well-planned vegetarian and vegan diets can meet all these nutrient requirements and are appropriate for all stages of the life cycle, including during pregnancy, lactation, infancy, childhood, and adolescence.

Am I at risk for genetic diseases?How much weight should I gain?Am I gaining weight too fast?How should I alter my diet (especially if a vegetarian or a vegan)?What tests should I have and when should I schedule them?Am I a high–risk patient?What is my risk for cesarean birth?What exercises are safe?What vaccinations should I have?

In their 2003 Position Paper on vegetarian diets, the American Dietetic Association and Dietitians of Canada state:Well-planned vegan and other types of vegetarian diets are appropriate for all stages of the life cycle, including during pregnancy, lactation, infancy, childhood, and adolescence.

Taking into account a great interest of our society to vegetarianism and the fact that accoucheurs-gynaecologists that work with our magazine quite often deal with women-vegetarians, which don’t want to quit their diet at all even during bearing and nursing a baby, we offer here two articles that support opposite points of view on the problem