Effects of lacto-vegetarian diet on some microflora associated characteristics: A long term study

K. Elisabeth Norin, Jan Åke Gustafsson, Gunnar Johansson, Ludmilla Ottava, Tore Midtvedt

Research output: Contribution to journalArticlepeer-review

4 Scopus citations


The consequence of a change from a mixed to a lacto-vegetarian diet for 12 months on some microflora associated characteristics (conversion of cholesterol, degradation of mucin and short chain fatty acid pattern) as well as some bacterial enzyme activities (β-glucuronidase, β-glucosidase and sulphatase) were studied in faecal samples from 20 healthy volunteers. Consumption of fruits, berries, vegetables, milk products, cereals and herbal tea increased during the lacto-vegetarian period, and the carbohydrate and fibre intake followed the same pattern. An opposite pattern, i.e. a decreased consumption during the lacto-vegetarian period was demonstrated for meat, fish, eggs, coffee, sweets and alcoholic beverages, and a similar pattern was seen for protein and fat intake. However, 3 years later, most of the volunteers reverted back to their previous consumption behaviour. Significant alterations were detected in functions related to compounds deriving from the diet (short chain fatty acid and bacterial enzyme activities) whereas functions mainly related to compounds deriving from the host itself (cholesterol and mucin) seemed to be stable.

Original languageEnglish (US)
Pages (from-to)79-84
Number of pages6
JournalMicrobial Ecology in Health and Disease
Issue number2
StatePublished - 1998


  • Flora function
  • Lacto-vegetarian diet
  • Microflora associated characteristics
  • Normal microflora

ASJC Scopus subject areas

  • Ecology
  • Microbiology


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