← Zur Übersicht: Pflanzliche Ernährung
Literaturliste zum Fachbeitrag von Dr. Markus Keller
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- Barnard ND et al. (2009): Vegetarian and vegan diets in type 2 diabetes management. Nutr Rev 67, 255–263
- BMEL (2023): Deutschland, wie es isst. Der BMEL-Ernährungsreport 2023.
- Black RJ et al. (2023): Global, regional, and national burden of rheumatoid arthritis, 1990–2020, and projections to 2050. Lancet Rheumatol 5, e594–e610
- Bostan ZZ et al. (2025): Effect of plant-based diets on rheumatoid arthritis: a systematic review. Nutr Rev 83, e1798–e1814
- Bunge AC et al. (2024): Sustainability benefits of transitioning from current diets to plant-based alternatives or whole-food diets in Sweden. Nat Commun 15, 951
- Dai Z (2022): A literature review on plant-based foods and dietary quality in knee osteoarthritis. Eur J Rheumatol 11, S32–S40
- Davey G et al. (2003): EPIC–Oxford: lifestyle characteristics and nutrient intakes in a cohort of 33 883 meat-eaters and 31 546 non meat-eaters in the UK. Public Health Nutr 6, 259–268
- Dawczynski C et al. (2022): Nutrient intake and nutrition status in vegetarians and vegans in comparison to omnivores – the NuEva study. Front Nutr 9, 819106
- DGRh (2023): Empfehlungen zur Modifikation der Ernährung als supportive Maßnahme bei rheumatischen Erkrankungen.
- Hahn A et al. (2023): Ernährung – Physiologische Grundlagen, Prävention, Therapie. Wissenschaftliche Verlagsgesellschaft, Stuttgart. 4. Aufl.
- Hartmann AM et al. (2022): To eat or not to eat – an exploratory randomized controlled trial on fasting and plant-based diet in rheumatoid arthritis (NutriFast-Study). Front Nutr 9
- Jensen KY et al. (2025): Effects of vegetarian and vegan diets on disease activity, pain, fatigue, and physical function in patients with rheumatoid arthritis. Joint Bone Spine 92, 105958
- Knippenberg A et al. (2022): Plant-based dietary changes may improve symptoms in patients with systemic lupus erythematosus. Lupus 31, 65–76
- Leitzmann C, Keller M (2020): Vegetarische und vegane Ernährung. Eugen Ulmer, Stuttgart. 4. Aufl.
- Qian F et al. (2019): Association between plant-based dietary patterns and risk of type 2 diabetes. JAMA Intern Med 179, 1335
- Rai SK et al. (2024): Adherence to healthy and unhealthy plant-based diets and the risk of gout. JAMA Netw Open 7, e2411707
- Rockström J et al. (2025): The EAT-Lancet Commission on healthy, sustainable, and just food systems. Lancet 406 (10512), 1625–1700
- Schneider M et al. (2020): Management der frühen rheumatoiden Arthritis. Z Rheumatol 79 (Suppl 1), 1–38
- Schüpbach R et al. (2017): Micronutrient status and intake in omnivores, vegetarians and vegans in Switzerland. Eur J Nutr 56, 283–293
- Sobiecki JG et al. (2016): High compliance with dietary recommendations in a cohort of meat eaters, fish eaters, vegetarians, and vegans – EPIC-Oxford study. Nutr Res 36, 464–477
- Tedeschi SK et al. (2017): Diet and rheumatoid arthritis symptoms: survey results from a rheumatoid arthritis registry. Arthritis Care Res 69 (12), 1920–1925
- Tonstad S et al. (2009): Type of vegetarian diet, body weight, and prevalence of type 2 diabetes. Diabetes Care 32 (5), 791–796
- Turner-McGrievy GM et al. (2015): Randomization to plant-based dietary approaches leads to larger short-term improvements in dietary inflammatory index scores. Nutr Res 35, 97–106
- Walrabenstein W et al. (2023): A multidisciplinary lifestyle program for metabolic syndrome-associated osteoarthritis: the „Plants for Joints" randomized controlled trial. Osteoarthritis Cartilage 31, 1491–1500
- Wang Y et al. (2023): Associations between plant-based dietary patterns and risks of type 2 diabetes, cardiovascular disease, cancer, and mortality. Nutr J 22, 46
- WCRF (2025): Our cancer prevention recommendations. www.wcrf.org
- Weder S et al. (2020): Die Gießener vegane Lebensmittelpyramide. Ernährungs Umschau Sonderheft 5: Vegan, 54–63
- Weikert C et al. (2020): Vitamin and mineral status in a vegan diet. Dtsch Ärztebl Int 117, 575–82
- Willett W et al. (2019): Food in the anthropocene: the EAT–Lancet Commission on healthy diets from sustainable food systems. Lancet 393, 447–492