Vegetarianism current practice

Davis, B. and Kris-Etherton, P. (2003). Achieving optimal essential fatty acid status in vegetarians Current knowledge and practical implications. Am. J. Clin. Nutr. 78, 640S-646S. 

The environmental benefits are (1) cheese makers are no longer dependent upon enzymes recovered from slaughtered calves and lambs for production of rennet needed for most cheese making processes, and (2) based on current demands for chymosin, commercial needs for rennet could not be met from animal sources. The consumer benefits are (1) plentiful, consistently high quality enzyme chymosin is available at low prices that help assure availability of excellent cheeses at a reasonable cost and (2) people who follow kosher and vegetarian eating practices can consume cheese since the enzyme is from a microbe and not a calf. 

Barr, S.I. and Chapman, G.E. (2002). Perceptions and practices of self-defined current vegetarian, former vegetarian, and nonvegetarian women. J. Am. Diet. Assoc. 102, 354—360. 

Vegetarian eating patterns are the norm in many parts of the world, while in Western countries they are the exception. Currently, about 2.5% of adults in the US and 4% of adults in Canada follow some sort of self-described vegetarian diet. This article examines the nutritional adequacy of vegetarian diets and some eating patterns and practices that affect it, focusing on Western countries. 

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