Plant based diets, including vegetarian and vegan diets are becoming increasingly popular, motivated by several factors including health, dietary preferences, food choice and concerns regarding the long-term sustainability of our food system. But what do we really know about the impact of dietary patters such as veganism on nutrient adequacy and our health? Vitamin B12 is an essential nutrient that is primarily derived from animal sources and thus is very limited in those who chose to exclude animal products from their diet. Join Professor Mary Ward as she delves into the impact of vegan diets on nutrient adequacy and importantly health outcomes. The implications of choosing a vegan diet on vitamin B12 status will be examined and the adequacy of current dietary B12 recommendations (UK and globally) for adults across the life course will be discussed as well as the challenge of assessing vitamin B12 status. Furthermore, the consequences of low B12 status and how to best to optimise status in individuals will be reviewed, and potential impact of B12 fortification and biofortification.
What will I gain from this webinar?
- The evidence linking a vegan diet with health outcomes.
- The impact of a vegan diet on vitamin B12 status
- B12 requirements in different population groups and the challenges associated with assessing vitamin B12 status.
- Future directions and the potential for B12 fortification and biofortification
Endorsement No EN175.61
Curriculum
- 1 Section
- 2 Lessons
- Lifetime
- Being Vegan - the importance of B122
Instructor
Mary Ward is a registered dietitian and a Professor of Nutrition and Dietetics at Ulster University, Northern Ireland. Her research is focused on micronutrients, with a specific interest in B-vitamins and their role in disease prevention from early life through to older age; underpinning mechanisms linking B-vitamins with health outcomes and the role of personalised or nutrition in optimising health. She is also interested in the health impacts of transitioning to healthy diets from sustainable sources.
Mary sits on the Scientific Committee of the Food Safety Authority of Ireland, is Deputy Director of the Wellcome Trust-Wolfson Northern Ireland Clinical Research Facility and is a member (since 2022) of the Life and Health sciences committee of the Royal Irish Academy. She is President of the Nutrition Society in the UK and Ireland, having commenced her 3-yr presidency in July 2023.
