Veganism (/ˈviːgənɪzəm/) is the practice of abstaining from the use of animal products, particularly in diet, as well as an associated philosophy that rejects the commodity status of sentient animals. A follower of veganism is known as a vegan.
Distinctions are sometimes made between different types of vegans and veganism. A dietary vegan (or strict vegetarian) is one who abstains from including animal products (not only meat and fish, but also dairy products, eggs and often honey, as well as other animal-derived substances) from his/her diet. The term ethical vegan or lifestyle vegan is often applied to someone who not only follows a vegan diet, but extends the vegan philosophy into other areas of their life. Another term used is environmental veganism, which refers to the rejection of animal products on the premise that industrial farming of animals is environmentally damaging and unsustainable.
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 Jain concept of ahimsa, the avoidance of violence against living things.
Veganism is a small but growing movement. In many countries the number of vegan restaurants is increasing, and some of the top athletes in certain endurance sports—for instance, the Ironman triathlon and the ultramarathon—practise veganism, including raw veganism. Well-planned vegan diets have been found to offer protection against many 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 fibre, magnesium, folic acid, vitamin C, vitamin E, phytochemicals and lower in saturated fat. However, in the absence of fortified foods or supplements, vegan diets increase the risk of nutritional deficiencies in essential long-chain omega-3 fatty acids, vitamin D, calcium, iron, zinc and vitamin B12 .