Vegetarian diet leads to vitamin B12 deficiency and risk of disease

This post includes a summary of a study published in the American Journal of Clinical Nutrition Vol. 74, No. 2, 233-241, August 2001 and a recipe for creamy macadamia shrimp.

Study title and authors:
Hyperhomocysteinemia and elevated methylmalonic acid indicate a high prevalence of cobalamin deficiency in Asian Indians1,2,3

Books:

Helga Refsum1, Chittaranjan S Yajnik1, Milind Gadkari1, Jörn Schneede1, Stein E Vollset1, Lars Örning1, Anne B Guttormsen1, Anjali Joglekar1, Mehmood G Sayyad1, Arve Ulvik1 and Per M Ueland1

1 From the Department of Pharmacology and the Locus for Homocysteine and Related Vitamins, University of Bergen, Norway; Axis-Shield ASA, Oslo; and the Diabetes Unit, King Edward Memorial Hospital and Research Centre, Pune, India.
2 Supported by the EU Commission Demonstration Project (contract no. BMH4-98-3549) and The Advanced Research Programme and the Programme for Advanced Technical Equipment of the Norwegian Research Council.
3 Address reprint requests to H Refsum, Department of Pharmacology, University of Bergen, Armauer Hansens Hus, 5021 Bergen, Norway. E-mail: helga.refsum@farm.uib.no.

This study can be accessed at: http://www.ajcn.org/cgi/content/full/74/2/233

In India, most people adhere to a vegetarian diet, which may lead to cobalamin (vitamin B12) deficiency.

Low cobalamin (vitamin B12) concentrations, or both are related to CVD, cancer, cognitive impairment, delayed mental development in infancy and childhood, and birth defects and pregnancy complications. A possible relation between impaired cobalamin status and childhood infections, tuberculosis, HIV infection, and reduced cellular immunity has also been implicated.

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Recipe of the day

Creamy Macadamia Shrimp

2-3 servings

Ingredients:

■1 pound of raw shrimp, peeled and de-veined

Food Mall: Shrimp

■1 shallot, chopped

■1/4 teaspoon kosher salt (or more to taste)
■1/2 cup macadamia nuts
■1 tablespoon unsalted butter
■2 tablespoons coconut milk
■Fresh lime juice to taste

Instructions:
Puree shallot, salt and macadamia nuts in a food processor until fairly smooth.

Melt butter in a pan over high heat and add shrimp. Saute one minute then add shallot-macadamia mixture. Stir the shrimp several times while they continue to sauté for three more minutes. Add coconut milk to the shrimp and cook one minute more.

Remove from heat and squeeze a generous amount of lime juice on top to taste.

Creamy Shrimp