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== Clarys, Peter et al. “Comparison of Nutritional Quality of the Vegan, Vegetarian, Semi-Vegetarian, Pesco-Vegetarian and Omnivorous Diet.” Nutrients 6.3 (2014): 1318–1332. PMC. Web. 17 Apr. 2018. == It was the aim of the present study to compare the quality and the contributing components of vegan, vegetarian, semi-vegetarian, pesco-vegetarian and omnivorous diets. Dietary intake was estimated using a cross-sectional online survey with a 52-items food frequency questionnaire (FFQ). Healthy Eating Index 2010 (HEI-2010) and the Mediterranean Diet Score (MDS) were calculated as indicators for diet quality. After analysis of the diet questionnaire and the FFQ, 1475 participants were classified as vegans (n = 104), vegetarians (n = 573), semi-vegetarians (n = 498), pesco-vegetarians (n = 145), and omnivores (n = 155). The most restricted diet, i.e., the vegan diet, had the lowest total energy intake, better fat intake profile, lowest protein and highest dietary fiber intake in contrast to the omnivorous diet. Calcium intake was lowest for the vegans and below national dietary recommendations. The vegan diet received the highest index values and the omnivorous the lowest for HEI-2010 and MDS. Typical aspects of a vegan diet (high fruit and vegetable intake, low sodium intake, and low intake of saturated fat) contributed substantially to the total score, independent of the indexing system used. The score for the more prudent diets (vegetarians, semi-vegetarians and pesco-vegetarians) differed as a function of the used indexing system but they were mostly better in terms of nutrient quality than the omnivores.

Glick-Bauer, Marian, and Ming-Chin Yeh. “The Health Advantage of a Vegan Diet: Exploring the Gut Microbiota Connection.” Nutrients 6.11 (2014): 4822–4838. PMC. Web. 17 Apr. 2018.
This study looked at if a vegan diet confers health advantages further than that of a vegetarian diet. The vegan gut profile appears to be unique in several characteristics, including a reduced abundance of pathobionts and a greater abundance of protective species. Reduced levels of inflammation may be the key feature linking the vegan gut microbiota with protective health effects. However, it is still unclear whether a therapeutic vegan diet can be prescribed to alter the gut microflora for long-term health benefits.

== Losasso, Carmen et al. “Assessing the Influence of Vegan, Vegetarian and Omnivore Oriented Westernized Dietary Styles on Human Gut Microbiota: A Cross Sectional Study.” Frontiers in Microbiology 9 (2018): 317. PMC. Web. 17 Apr. 2018. == The body's microbiome is very important and can paint a picture of a person's overall health, this includes the immune system, inflammatory disease and obesity. Diet and the lifestyle of a person are very important in promotion gut bacteria that is healthy profile. Vegetarian and vegan diets have been recognized as potentially life saving feeding types in there health benefits for heart disease, hypertension, diabetes, cancers and obesity, this study looked at the link between theses issues and the gut microbiota. They assessed 101 people, (26 vegans, 32 vegetarians and 43 omnivores), they had to be strict in these diets for 12 months prior to the study. An examination of each persons diet was conducted and a fecal sample was collected. Using software they were able to determine exactly macro and micro nutrients composition of each person's diet. The study found that although, these feeding do influence the microbiota, it does not allow us to know the composition of the microbiota, there are other variables including dietary influence.

Winston J Craig; Health effects of vegan diets, The American Journal of Clinical Nutrition, Volume 89, Issue 5, 1 May 2009, Pages 1627S–1633S, https://doi.org/10.3945/ajcn.2009.26736N
A vegetarian diet is associated with many health benefits because of its higher content of fiber, folic acid, vitamins C and E, potassium, magnesium, and many phytochemicals and a fat content that is more unsaturated. Compared with other vegetarian diets, vegan diets tend to contain less saturated fat and cholesterol and more dietary fiber. Vegans tend to be thinner, have lower serum cholesterol, and lower blood pressure, reducing their risk of heart disease. However, eliminating all animal products from the diet increases the risk of certain nutritional deficiencies. Micronutrients of special concern for the vegan include vitamins B-12 and D, calcium, and long-chain n–3 (omega-3) fatty acids. Unless vegans regularly consume foods that are fortified with these nutrients, appropriate supplements should be consumed. In some cases, iron and zinc status of vegans may also be of concern because of the limited bioavailability of these minerals.