Document Type : Original Article
Author
Assistant Professor, Department of Psychology and Educational Sciences, Payame Noor University, Tehran, Iran
Abstract
In recent years, vegetarian diets have gained widespread popularity as modern nutritional approaches, motivated by ethical, environmental, and health-related concerns. This interdisciplinary study provides a comparative analysis of vegetarianism from the perspectives of nutritional science and Islamic teachings. Scientifically, short-term vegetarian diets have demonstrated benefits such as weight loss, improved blood pressure, and reduced LDL cholesterol. However, long-term adherence may result in serious nutritional deficiencies, including vitamin B12, iron, and omega-3, while a balanced omnivorous diet—when guided by nutritional principles—can achieve similar outcomes with greater micronutrient stability.
From an Islamic perspective, nutrition is not merely a biological necessity but also a moral and spiritual practice. The Qur’an presents humans as omnivorous beings and permits meat consumption, provided moderation and avoidance of excess are observed. Prophetic traditions (hadith) emphasize that complete abstinence from meat is not acceptable and, in fact, discouraged, while excessive consumption is equally condemned. Thus, Islamic dietary principles advocate a balanced approach based on moderation, diversity, and ethical restraint. This study concludes that vegetarianism may serve as a temporary therapeutic option under specific health conditions, but permanent avoidance of meat is inconsistent with Islamic teachings. The Islamic model of nutrition, rooted in the Qur’an and prophetic traditions, offers a culturally grounded, ethical, and health-conscious framework for long-term dietary practice.
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