Long-Term Ovo-Lacto Vegetarian Diet Impairs Vitamin B-12 Status in Pregnant Women

This post includes a summary of a paper published in the Journal of Nutrition 134:3319-3326, December 2004 and a recipe for minted pesto chicken stir-fry.

Study title and authors:
Long-Term Ovo-Lacto Vegetarian Diet Impairs Vitamin B-12 Status in Pregnant Women

Books:

Corinna Koebnick, Ingrid Hoffmann*, Pieter C. Dagnelie, Ulrike A. Heins*, Sunitha N. Wickramasinghe**, Indrika D. Ratnayaka**, Sindy Gruendel, Jan Lindemans and Claus Leitzmann*

German Institute of Human Nutrition Potsdam-Rehbrücke, Nuthetal, Germany; * Institute of Nutritional Science, University of Giessen, Germany; Department of Epidemiology, Maastricht University, The Netherlands; ** Department of Haematology, Faculty of Medicine, Imperial College, St Mary’s Campus, London, UK; and Erasmus MC, University Medical Center Rotterdam, The Netherlands

This study can be accessed at: http://jn.nutrition.org/cgi/content/abstract/134/12/3319
 
Pregnant women consuming a long-term predominantly vegetarian diet have over a 7 times increased risk of vitamin B-12 deficiency than pregnant women on an average diet.

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Recipe of the day

Minted Pesto Chicken Stir-Fry

Ingredients

•Fat for cooking;

Food Mall: Chicken

•2 cups mint leaves;

•1/4 cup pine nuts;
•1/4 cup olive oil;
•1 lb tender chicken, cut in thing strips;
•1 sliced onion;
•1 lb mushrooms of any kind, quartered;

Technique:
Process the mint and pine nuts, if using, in a food processor and slowly integrate the olive oil. Heat the wok and stir-fry the chicken with your chosen fat. Remove the chicken from the wok, reheat and stir-fry the onion for 3-4 minutes. Add the mushrooms and stir-fry for another 2 minutes. Return the chicken to the wok and stir in the mint pesto. Cook for another 3 minutes, until everything is hot.

Minted Pesto Chicken Stir-Fry