Vegans and vegetarians have lower levels of ubiquinol, according to new research

A recent study conducted by Kaneka Nutrients Europe and Kaonkai Miura Hospital, found that vegans and vegetarians have lower levels of ubiquinol compared to people who consume meat.

Kaneka Nutrients Europe (Brussels, Belgium) announced the results of a study it conducted in collaboration with Kaonkai Miura Hospital (Osaka, Japan). The study found that vegetarians and vegans have significantly lower levels of ubiquinol (23%) than omnivores. A lack of ubiquinol could lead to fatigue, muscle issues, and a weaker immune system, and it’s also a risk factor for many age-related diseases.

“Plant-based nutrition continues to flourish as a result of consumer interest in healthy lifestyles, sustainability and animal welfare, which ties into the broader trend towards cleaner living and eating,” said Alexandre Magnin, sales and marketing manager at Kaneka Nutrients Europe (part of Kaneka Medical Europe), in a press release. “But those opting for a plant-based diet also have to be mindful of their health by supplementing deficient nutrients appropriately. For example, some meat or dairy alternatives were found to be relatively high in sodium, saturated fat and sugar, and may therefore decrease levels of essential micronutrients. As more and more consumers are switching to a greener lifestyle, these and our new study results are highly important. With Kaneka Ubiquinol, manufacturers of dietary supplements can serve the growing target group of vegetarians and vegans, and optimally support them in their diet.”

In the study, half of the participants in the study were vegetarians/vegans, and the other half were meat-eaters. And because vegetarians and vegans have significantly lower levels of ubiquinol, supplementation is advisable for the growing number of people who actively avoid animal products.