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　　The term vegan was coined in England in 1944 by Donald Watson, co-founder of the British Vegan Society, to mean“non-dairy vegetarian”; the society also opposed the consumption of eggs. In 1951, the society extended the definition of veganism to mean “the doctrine that man should live without exploiting animals,” and in 1960, H. Jay Dinshah started the American Vegan Society, linking veganism to the concept of avoidance of violence against living things.
　　Veganism is a small but growing movement. In many countries, the number of vegan restaurants is increasing. Also,some of the top athletes in certain endurance sports—for instance, the Ironman triathlon and the ultramarathon—practice veganism, including raw veganism.
　　Well-planned vegan diets have been found to offer protection against certain degenerative conditions, including heart disease, and are regarded by the American Dietetic Association and Dietitians of Canada as appropriate for all stages of the life-cycle. Vegan diets tend to be higher in dietary fiber, vitamin C, vitamin E, iron, and phytochemicals,and lower in calories, saturated fat, cholesterol, vitamin D, calcium, zinc, and vitamin B12. Because uncontaminated plant foods do not provide vitamin B12 (which is produced by micro-organisms such as bacteria), vegans should eat foods fortified with B12 or take a daily supplement.