Consumption of exclusive or mostly plant foods can be associated with certain health risks. These risks are related to the fact that some essential nutrients are absent in food of plant origin (vitamin B12, vitamin D, n-3 polyunsaturated fatty acids) and some are present in reduced amounts (methoinine, lysine, iodine, carnitine, calcium). The utilization of iron, calcium and zinc in the organism can be reduced by plant inhibitors of absorption. The levels of vitamin B12, homocysteine, albumin, iron, calcium, zinc and n-3 fatty acid content were assessed in alternative nutrition groups of children aged 11 - 14 years (vegetarians, vegans, n = 35) in comparison to an average sample of children on a traditional diet (n = 32). Hyposiderinaemia was found in 58 % of vegetarians, 78 % of vegans vs. 9 % on traditional diet. Deficient calcium levels were recorded in half the „alternative“ subjects vs. 6 % in group of children on a mixed diet. The incidence of hypoalbuminaemia was 28 and 56 % in vegetarians and vegans respectively, compared to 0 % in children on traditional diet. Half the vegans and 19 % vegetarians suffer from vitamin B12 deficiency vs. 0 % in the traditional diet group. A higher incidence of mild hyperhomocysteinaemia in the „alternative“ groups of children is a consequence of vitamin B12 deficiency. A significantly reduced plasma content of eicosapentaenoic and docosahexaenoic acids was found in vegan children. The results unequivocally documented that a vegetarian and vegan diet is a health risk for childhood.

        Key words: vitamin B12, iron, calcium, albumin, n-3 fatty acids, children, vegetarians, vegans