Free carnitine levels in correlation with iron, vitamin C, vitamin B6 levels and the protein intake (lysine, methionine – substrates; iron, vitamins – cofactors of biosynthesis), and the intake of meat and dairy products (richest sources) were assessed in two alternative dietary groups (adult semivegetarians, n = 26; adult lactoovo- vegetarians, n = 25) and compared with an average sample on a mixed diet (omnivores, n = 30). Adequate carnitine dietary intake and adequate endogenous biosynthesis is ensured in semivegetarians who have a balanced total protein intake, a slightly reduced intake of animal proteins from meat but a higher intake of dairy products, an insignificantly lower but still normal iron level and a significantly elevated vitamin C level in conjunction with a balanced carnitine level. The carnitine level of lactoovovegetarians is significantly lower – 16% of the subjects (4 subjects) having values below 30 mmol/l. 78% of the protein intake are plant proteins, the animal protein intake being three times lower as compared with omnivores, the intake of dairy products 1.4 times higher. The iron level is significantly lower, the incidence of hyposiderinaemia being 16%, the values of vitamin C and B6 are normal. In lactoovovegetarians the biosynthesis of carnitine may be reduced (lysine, methionine, iron) and the dietary intake is lower (the diet does not contain meat).

        Key words: semivegetarians, lactoovovegetarians, omnivores, carnitine, iron, vitamin C, protein intake, meat consumption, dairy product consumption.