# Food sources of macro- and micronutrients in young children and adults following vegan, vegetarian, and omnivorous diets

## TL;DR

This study compares food sources of nutrients in vegan, vegetarian, and omnivorous diets among Finnish children and adults, highlighting the role of fortified plant-based products.

## Contribution

The study identifies specific food sources of key nutrients in different diets and highlights the importance of fortified plant-based alternatives for balanced nutrition.

## Key findings

- Dairy and plant-based dairy alternatives were major sources of calcium, vitamin D, and B12 across all diets.
- Vegan and vegetarian diets showed higher intake of fiber and polyunsaturated fats but lacked EPA and DHA from fish or eggs.
- Fortified plant-based products helped support adequate nutrition in non-omnivorous diets.

## Abstract

Understanding key nutrient sources in the rapidly changing food environment is essential for advising balanced food choices across different diets. We examined the main food sources of macro- and micronutrients in Finnish children and their caregivers following vegan (VGN), vegetarian or pesco-vegetarian (VGT), and omnivorous (OMN) diets.

In this cross-sectional study, food consumption and nutrient intakes were analyzed from 3-day food records and compared across diet groups in 73 children aged 2–7 years (n = 29, n = 18, and n = 26 for VGN, VGT, and OMN diets, respectively) and 93 caregivers (n = 34, n = 27, and n = 32).

Dairy products and plant-based dairy alternatives (PBDAs), the latter often fortified, were the most significant sources of calcium, riboflavin, vitamin D and vitamin B12. In both children and adults, higher consumption of pulses, seeds, nuts and PBDAs contributed to greater intake of fiber, polyunsaturated fatty acids, and folate in the VGT and VGN groups compared to the OMN. The VGN diet was associated with a more favourable fat quality (highest intake of polyunsaturated fatty acids, lowest intake of saturated fatty acids); however, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) were absent from diets that contained no fish or eggs.

Consumption of fortified dairy and PBDA products was widespread and played an important role in supporting adequate nutrition across different diet groups. Greater attention should be given to dietary sources of iodine and long-chain n-3 fatty acids.

The online version contains supplementary material available at 10.1007/s00394-026-03898-9.