Macronutrient Intakes of a Sample of New Zealand Adolescent Females Consuming Vegetarian and Omnivorous Diets ^†

Abstract

Many of the descriptions of the macronutrient intakes of adolescent vegetarians are close to 20 years old. The aim of this study was to describe the macronutrient intake of vegetarians and non-vegetarian adolescent females and to compare the main food sources of these nutrients. Adolescent females aged 15 to 18 years were recruited across eight locations throughout New Zealand. Macronutrient intakes were assessed via two 24 h diet recalls, which were adjusted to represent usual intake using the multiple source method. Of the 254 participants who completed diet recalls, 38 self-identified as vegetarians. These vegetarians had similar carbohydrate and total fat intakes compared with non-vegetarians; however, their protein intakes were 9 g per day lower (95% CI −12.7 to −5.3 g). Vegetarians also consumed 2.2 g less saturated fat (95% CI −4.6 to 0.1 g), 2.7 g (95% CI 1.4 to 4.0 g) more polyunsaturated fat, and 5 g (95% CI 1.8 to 8.0) more fibre per day than their non-vegetarian peers. With the exception of red meat and sausages and processed meat, the only other food groups that contributed markedly different amounts of macronutrients were vegetables, legumes, and soups, sauces, and condiments, which provided more fat and carbohydrate to the diets of vegetarians when compared with non-vegetarians. Some adolescents, including vegetarians, were obtaining high amounts of fat and carbohydrate from foods groups associated with poorer dietary quality (such as discretionary foods and pies and pasties). We recommend further research to assess how the changing food environment influences vegetarian eating patterns in the wider population.