TITLE

VEGANISM

Names and Surnames

Marielle Padilla Arévalo

Pamela Peña Benavides

Lima - Peru
2022

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SUMMARY 3

1. Introduction 4

CHAPTER I 4

Statement of the Problem 4

1.1 Problem Diagnosis 4

1.2 Problem Formulation 5

Justification 5

3. Objectives 6

3.1 General Objective 6

3.2 Specific Objectives 6

CHAPTER II 6

4. Reference Framework 6
4.1 Theoretical Framework 6

4.1.1 Vegetarianism 6
4.2 Conceptual framework 9

CHAPTER III 10

5. Methodology 10

5.1 Type of Research 10

5.2 Population 11

5.3 Collection Techniques and Instruments 11

6. Conclusions 11

7. Bibliography 11

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SUMMARY
This work arises from a personal concern about the vegan lifestyle and the possibility
to deepen this topic through the report, developed through a review
documentary, aimed at discovering motivational and ethical aspects that allow
understand a little more about its origins, practices, ethics, and other aspects that define it.
Currently, there is a growing interest in food, in nutrition, and in
overall health. It is undeniable that there is a clear relationship between diet and health
and our society is becoming aware of it. More and more scientific studies
they demonstrate the benefits that a diet rich in plant-based products has on
health.
Food sector companies have echoed this interest and are
offering products of exclusively plant origin. It has been observed, for example, that
In supermarkets, plant-based beverages are becoming increasingly present and are being
positioning itself as a solid alternative to milk.
At the same time, from different associations of dietetics and nutrition professionals
it is indicated that following a properly planned vegan diet is effective
healthy and correct from a nutritional point of view. Moreover, it is beneficial for the
prevention and treatment of different diseases.
As a result, they conclude that our current diet is not sustainable and that it is becoming

necessary to follow a plant-based diet and away from products from

animal origin.

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1. Introduction
Veganism is a lifestyle based on respect for animals, it is a
way of understanding the rejection of any type of animal exploitation. Consider
that animals within an ecosystem are fundamental and must be treated with care.
to prevent thousands of them from suffering and/or dying every second in slaughterhouses,

laboratories, zoos, aquariums, circuses, farms, etc.

The vegan concept was born in Great Britain in 1944 at the Vegan Society, created by
Donald Watson in Leicester, England.
In this research work, several studies were found confirming that the
consumption of animal-based ingredients increases the risk of having
diseases such as diabetes, hypertension, obesity, cancer, regarding
the risk of a health problem when one is vegan is minimal since it is only
deficiency of vitamin B12, calcium, or zinc, so it would be ideal to receive advice
nutritional to avoid that, although vitamin B12 should be obtained through
a supplement since it is not obtained through the intake of vegetables, fruits, or cereals.

According to the surveys and interviews conducted, the people who took the
The decision to be vegan or vegetarian was more a matter of ethics than health.
It is there that it is understood that veganism is an ethical ideology where one fights
for the humane treatment of animals and for the conservation of the environment.

CHAPTER I

Statement of the Problem

1.1 Diagnosis of the Problem

The title of this research is called "Veganism" which is a lifestyle.
that can save many lives, and it is because various studies associate the
veganism as an alternative to significantly improve the quality of life of
many people with suitable professional nutritional advice based on a
specific diet of nutrients necessary for each age, needs and
health conditions of each individual.
One of the main global diseases that spares no age, sex, or
culture is cancer, recent studies showed that vegetarians had
a significantly lower incidence than omnivores in this disease.
Showing a link to the consumption of red meats, mainly

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 processed with this disease. Another of the diseases that steals many
lives is diabetes, what other studies show that the consumption pattern
vegetarians include foods with a lower glycemic index. It has been
proposed to hyperinsulinemia as a possible mechanism of how the diet
It can increase the risk of cancer and diabetes, of course.
The World Health Organization (WHO) has warned that consuming 50
grams of processed meat per day increases the risk of cancer by 18%
colorectal and to a lesser extent of pancreas and prostate. During the
processing or transformation of meat, chemical products are generated
carcinogenic compounds such as N-nitroso compounds and aromatic hydrocarbons

polycyclics. The organization also considers that red meat (beef, pork,
horse, lamb, goat…) is "probably carcinogenic" as this has been
classified as Group 2A, the classification is based on limited evidence
coming from epidemiological studies that show a positive association
between the consumption of red meat and the development of colorectal cancer, as well as
strong mechanistic evidence.
But there is an issue surrounding veganism, which claims that many
people who have this practice also present health problems such as
cardiovascular, neural, bone problems and even fetal damage in
the gestational stage and the children's growth stage due to the lack of
Vitamin B12, iron, and macro and micronutrients essential for health.
It seems that many people lack professional nutritional education.
necessary according to their age, conditions, and physical needs and
metabolic, as other studies show that with nutritional counseling
correctly and the inclusion of the consumption of dairy products and eggs can supplement
these needs and not generate these health problems but rather enjoy
of a good quality of life.

1.2 Problem Formulation

What significant benefits do some people perceive in their health when they choose
for veganism with the relevant professional nutritional guidance?

2. Justification
According to studies and research that have been conducted on intake of
animal-derived ingredients are one of the causes of the most diseases
deadly, such as cancer, diabetes, triglycerides, high cholesterol, thrombosis,

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 high blood pressure, etc. It really needs to be more awareness, promotion and
promote education on nutritional issues, also about how the processes of
livestock is affecting the environment where several studies have been conducted and
inclusive documentaries explaining and providing specific details and figures
alarming levels of pollution and how they have been affecting over these years the
ecosystem.

objectives

3.1 General Objective

Expose through a socio-critical study the benefits of veganism in the
quality of life and health of a group of people under professional guidance
specific nutritional.

3.2 Specific Objectives

Develop a basic nutritional information booklet for nutrient-rich foods
in vitamin B12, Iron, Calcium, macro and micronutrients essential for the
non-animal organism that at a given moment an omnivorous person
can implement randomly in your diet to consider as an option
about the menu and improving their eating habits.

CHAPTER II

4. Reference Framework

4.1 Theoretical Framework

To understand the theoretical and conceptual basis of this research, it begins with the
following terms:
The vegan concept was born in Britain in 1944 in the Vegan Society, created
by Donald Watson in Leicester, England.

4.1.1 Vegetarianism
Vegetarianism is the dietary regime that is based on the principle of leaving
of consuming any type of meat and fish. Frequently, the diet

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 vegetarianism is not limited solely to nutrition, as it is likely
that also adopts an attitude and a lifestyle that rejects others
ways of utilizing animals to produce consumer goods or
for human fun; likewise, one can lean towards a diet
based on ecological and naturist principles.

4.1.2 Veganism

A vegan is a person who does not consume food products of animal origin.
animals. Like vegetarians, vegans do not eat meat from
no type (of pig, cow, lamb, fish, chicken, etc.) but, to
The difference of ovolacto vegetarians, they also do not consume eggs.
dairy in honey.

Vegans generally also reject that animals are

used for scientific experiments or laboratory tests. Beyond that
Food, veganism can become a philosophy of life
that is based on ethical criteria.

4.1.3 Source of essential food for health of non-animal origin:

Soy: It is one of the most important plant proteins, as it contains

33 grams of protein per 100 grams of product (similar to the
animal origin protein.

Chickpeas and lentils: Nowadays, they are one of the most

rooted in our gastronomy. They are an excellent source of
energy and fiber, also from plant proteins, specifically 19.4 grams.
On their part, lentils, a basic legume, also provide
generous amounts of protein: 24 grams for every 100 of the product.

Quinoa: It has a high protein level, it can contain up to 23%.

comprised of: minerals (calcium, iron, magnesium), vitamins (C, E,
B1, B2, and niacin) and phosphorus. Its fat content is rich in Omega 6.

Chia seeds: They are one of the superfoods as they provide

more fiber than legumes, omega 3 fatty acids as well
they contain copious amounts of plant proteins.

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 Dried fruits: They are a primary source of minerals such as magnesium,
phosphorus, potassium, calcium, iron, and trace elements such as zinc and selenium,
with antioxidant properties. They are rich in healthy fats, too.
they provide plant protein and are high in fiber.

4.1.4 Main Diseases associated with meat consumption:

Heart disease: Study completed in 2013, a study of

11 years, in which 45,000 volunteers participated, found that the
vegetarian and vegan diets could reduce the risk of disease
heart rate by up to 32%. Francesca Crowe, researcher of the
University of Oxford indicates that this lower risk is due to the
reduction of cholesterol and blood pressure in vegetarians and vegans.

Cancer: In 2015, the World Health Organization classified meats

processed in the same cancer risk category as asbestos and the
tobacco. Previous studies have corroborated the correlation between the
meat consumption and a higher risk of cancer. A study found that
women who consumed a portion of red meat once a week had
22% less risk of developing breast cancer than women who
they ate 1.5 servings per week.

Stroke: Because meat consumption causes blockages

in the blood vessels, it causes strokes. It has
informed that the consumption of red meat, in particular, increases the risk
to suffer an ischemic stroke in 47%.

Diabetes: According to research, meat is "one of the factors of

"well-established dietary risks" for diabetes. A study of the
Harvard School of Public Health found that even the consumption
moderate consumption of red or processed meat significantly increases the risk
of type 2 diabetes. This disease can cause health problems
such as blindness, kidney failure, heart attacks, and accidents
cerebrovascular.

Obesity: A PhD student from the University of Adelaide

found that meat consumption contributes to the prevalence of the
obesity worldwide to the same extent as that of sugar. The
research concluded that meat protein is digested after that
the fats and carbohydrates, making the energy that we receive from the

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 protein a surplus. This surplus is converted into fat and is
stores in the body. The study attributes almost 13% of the rate of
obesity due to meat consumption.

Harmful cholesterol: it can block arteries and cause diseases of

heart, but since it is found only in animal-based foods, the
Vegan food does not contain cholesterol.

Erectile dysfunction: Numerous studies have found that consumption

meat leads to heart diseases and high blood pressure.
These conditions not only reduce blood flow to the heart and to
brain, causing heart attacks and strokes, but
that reduce blood flow throughout the body, including the penis and
the clitoris.

Alzheimer's disease: According to researchers from Sunlight,

Nutrition and Health Research Center, a diet rich in protein from
animal origin significantly increases the likelihood of developing
Alzheimer's disease. According to Dr. Simon Ridley, researcher at
Alzheimer's Research UK, various studies have linked diet
plant-based, rich in fruits, vegetables, and nuts, with a better
cognitive health.

4.1.5 Main diseases associated with veganism

There are no diseases as such, only nutritional deficiencies in B12.

zinc, calcium or loss of muscle mass, therefore it is of utmost importance
supplementation.

4.2 Conceptual framework

Vitamin B12: Vitamin B12 is a water-soluble vitamin essential for the
normal functioning of the brain, the nervous system, and for the formation of
the blood and several proteins. It is one of the eight vitamins in the B group.
Iron: Iron is a mineral necessary for growth and development.
body. It is the most abundant trace element in the body, it is a component
of hemoglobin responsible for transporting oxygen from the lungs to the
different parts of the body. Iron is also essential in the production of
hormones and connective tissues.

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 Calcium: Calcium is the most abundant macro mineral element in the body.
human next to the phosphorus. Most of it resides in the bones and teeth,
making up more than 99 percent of its structure, but it can also
found in the blood, muscles, and the fluid between cells.

Among its functions, besides providing structure and rigidity to the bones,
it allows the contractility of the muscles, the transmission from the nerves
brain to the rest of the body, blood circulation or production of
hormones and enzymes for different functions of the body.

Vitamin D: It is one of the essential fat-soluble vitamins for the

normal formation of bones and teeth and for the absorption of calcium
intestinal level.

Micronutrients: They are essential for proper daily activity, but the
the amount required by the body is less than that of macronutrients. The work
which primarily serve to facilitate numerous reactions
internal chemicals. This group would include vitamins and minerals.

Macronutrients: They are the nutrients that provide us with energy. They are
fundamental for the body, in larger quantities than micronutrients. In
this group would include fats, carbohydrates, proteins, and water. This energy
it is measured in calories and is essential for the proper functioning of the
processes of our body.

CHAPTER III
5. Methodology
The paradigm, type of research, sample, and the following are described.
population, finally, the technique and instruments of data collection.

Type of Research
The actions aimed at the development of this project correspond to the
research is a mixed type of qualitative and quantitative. This type of research
it allows us to know and understand that people are not exact numbers.
Our behavior is based on the relationship with our environment, experiences,

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 knowledge and contexts that often escape us
control.
Therefore, it is necessary to apply a qualitative research method that
collect all consequences of human behaviors in relation to
cultures and ideologies. This could be the main objective of the qualitative method.
The qualitative research method is the collection of information based on the
observation of natural behaviors, speeches, open responses for
the subsequent interpretation of meanings.

5.2 Population
The population to which the focus surveys will be conducted: is people
between the ages of 18 and 45, participate voluntarily

5.3 Technique and Collection Instruments

The instruments used in this research project are a survey.
virtual, where they can respond openly or select the option that
but I identified him.

conclusions
A diet based on fruits, vegetables, legumes, grains, and nuts.
drying would prevent diseases that are today the most deadly.
Veganism is an ethical movement, it's not for health; its pillar is to abolish the
abuse towards animals and prevent pollution.
One can be very healthy as long as they supplement and receive
a consultation with a nutritionist.

7. Bibliography
Red and
processed meat and colorectal cancer incidence: meta-analysis of prospective
studies. PloS One 2011; 6(6): e20456.

Choi Y, Giovannucci E, Lee JE. Glycaemic index and glycaemic load in relation to risk
of diabetes-related cancers: a meta-analysis. Br J Nutr 2012; 108(11): 1934-1947

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Pawlak R, Parrott SJ, Raj S, Cullum-Dugan D, Lucus D. How prevalent is vitamin
B(12) deficiency among vegetarians? Nutrition Rev 2013; 71(2): 110-117.

Barr SI, Rideout CA. Nutritional considerations for vegetarian athletes. Nutrition 2004;
20(7-8): 696-703.

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