What are the Benefits and Drawbacks of a Vertical Diet?

By Dr Jorge Metri (PhD) | Reviewed by Dr Anny Manrich (PhD)

Page last updated: 05/05/2023 | Next review date: 05/05/2025

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The contents of this article are fact-based except otherwise stated within the article.

Author bio

Dr Jorge Metri PhD is a Nutritionist with vast experience in food design with natural ingredients. He also researches sensory sciences and food quality with cutting-edge technologies like Machine Learning. He writes and reviews content on these topics.

Dr Jorge Metri’s highlights:

Invited Reviewer of two international scientific Journals

PhD in Food Science with emphasis on reduced-fat salad dressings with non-animal derived proteins at Universidad De Las Américas Puebla

Diploma in Artificial Intelligence at Universidad Anáhuac, México

Bachelor’s degree in Nutrition at the Universidad Latino

“Science shows its true impact when we make it understandable for everyone” – Dr Jorge Metri PhD.

Professional experience:

Prior to doing his PhD, Jorge Metri worked as an independent nutritionist for almost two years, focusing on sports nutrition to enhance the performance of swimmers and triathletes.

Jorge Metri has worked on several multidisciplinary research projects, including fruit processing, the production of protein-based products, spices, seasonings, jams, and artificial intelligence applied to agriculture production and food quality.

In the food technology area, Jorge Metri has contributed to improving sales and profits of two entrepreneurs of artisanal food products by reformulating their products and standardizing their processes.

Due to the high volume of food production and innovation, the food industry will need new technologies for food characterization in the next years; Jorge Metri is looking for studying such technologies, in 2022, he was selected as a finalist in the IFT FIRST 2022 Food Science event for the Sensory & Consumer Sciences Division Graduate Student Pangborn Oral Competition with the work titled: Machine Learning Models for Mayonnaise Acceptability Prediction.

Education:

2018 – 2023: PhD in Food Science at Universidad De Las Américas Puebla of Puebla, México

2022: Diploma in Artificial Intelligence at Universidad Anáhuac, México

2011 – 2016: Bachelor’s degree in Nutrition at the Universidad Latino of Mérida Yucatán, México.

Main publications of Jorge Metri:

Metri-Ojeda, J., Solana-Lavalle, G., Rosas-Romero, R., Palou, E., & Baigts-Allende, D. (2023). Rapid screening of mayonnaise quality using computer vision and machine learning. Journal of Food Measurement and Characterization, 1-13.

Metri-Ojeda, J., Ramírez-Rodrigues, M., Rosas-Ordoñez, L., & Baigts-Allende, D. (2022). Development and Characterization of a Low-Fat Mayonnaise Salad Dressing Based on Arthrospira platensis Protein Concentrate and Sodium Alginate. Applied Sciences, 12(15), 7456.

Ojeda, J. M., Rodrigues, M. R., & Allende, D. B. (2022). Study of the perception and the acceptability of mayonnaise ingredients among Mexican consumers and its global preference. Revista Española de Nutrición Humana y Dietética, 26.

Metri-Ojeda, J., Nikiforidis, C., Sandoval-Peraza, M., Chel-Guerrero, L., & Baigts, D. (2019). Processing of Amaranthus hypochondriacus biomass for functional protein concentrates development. Journal of Food Research, 8(5), 70-81.

Conference papers:

Allende, D. B., Alva, A. P., Haro, M. S., Martínez, A. S., & Ojeda, J. M. (2020). Bio-plastic polymers from renewable sources. INNOTEC, (19 ene-jun), 97-108

Metri-Ojeda, J. C., Pérez-Alva, A., Recio-Cazares, S. L., & Baigts-Allende, D. K. (2020). Physicochemical and sensorial characterization of vegan mayonnaise using chia seed oil and mucilage (Salvia hipanica L.). Investigación y Desarrollo en Ciencia y Tecnología de Alimentos, 5, 485-489.

You can view some of Dr Metri’s work below and links to his professional profiles:

LinkedIn: https://www.linkedin.com/in/jorge-metri-ojeda/

Research Gate: https://www.researchgate.net/profile/Jorge-Carlos-Metri-Ojeda-2

Google Scholar: https://scholar.google.com/citations?user=SBi5hE8AAAAJ&hl=es

ORCID: https://orcid.org/0000-0002-7333-3688

Dr Jorge Metri (PhD)

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Reviewer bio

Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.

Dr Anny Manrich’s Highlights:

Research and Technology at the Brazilian Agricultural Research Corporation
PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany

“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.

Professional Experience:

Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,

Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.

Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.

Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.

Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.

In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.

Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.

Education:

2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
1999 One year scholarship at the Technical University of Munich
2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
2010 One year scholarship at the Technical University of Munich

The main publications of Dr. Anny Manrich are:

Articles

Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.

Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.

Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.

Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.

Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.

Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..

Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.

Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.

Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..

Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.

Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.

Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..

Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.

Book Chapter

Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.

Conference Papers

Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.

Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.

Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.

Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.

You can view some of Dr Anny’s work below and links to her professional profile.

Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2

Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100

Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ

Linkedin: https://br.linkedin.com/in/anny-manrich-20693129

Dr Anny Manrich (PhD)

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This brief guide will address the query “What are the benefits and drawbacks of a Vertical Diet?”. It presents what is a vertical and how it is known within the scientific community, allowed foods, and possible benefits and drawbacks. Since Vertical Diet is intended for athletes, this guide is focused on this diet and athletes performance.

What are the Benefits and Drawbacks of a Vertical Diet?

The main benefit of a Vertical Diet is that it will help to prevent gastrointestinal symptoms like diarrhea or abdominal pain; in contrast, the food restrictions could lead to a nutritional deficiency, especially in micronutrients like vitamins and minerals (1).

What is the Vertical Diet?

A Vertical Diet is a meal plan that prioritizes easy to digest foods (2). In sports, performance is the priority, and there are several factors influencing performance. One of them is being comfortable during the competition (3).

Athletes might feel uncomfortable by fatigue, dehydration, or gastrointestinal inflammation; this latter is mainly caused by fermentation of fiber, oligosaccharides, or lactose in people with lactose intolerance (1).

It is important to note that gastrointestinal symptoms could lead to serious problems in sports, for example, if you have diarrhea, it is more probable to get dehydrated during exercise (1).

If you reduce your food intake caused by gastrointestinal symptoms, you will not get the valuable nutrients and energy for a good performance or recovery (1).

Therefore, Vertical Diet is focused on preventing these symptoms through avoiding all foods with high content of fiber, with lactose, or containing oligosaccharides. In this sense, this diet excludes most vegetables and some fruits, legumes, and dairy products (1).

What foods are included and excluded in a Vertical Diet?

The foods included in a vertical diet are those with a low content of fat, spices, fiber, oligosaccharides, lactose, and fructose (1).

You can consume the following foods (1,4):

Lean meat like chicken breast and red meats with low content of fats
White rice and potato without skin
Low-fructose and fiber fruits (strawberries, plum, nectarine, peaches, citrus juices without pulp), and low-fiber (and cooked) vegetables like tomato, bell pepper, and carrots.

On the other hand, there are much more restricted foods (1,4). For example:

Broccoli, cauliflower, and leafy vegetables
Wheat and whole grains products
Fruits and honey
Dairy products
Industrialized foods with polyols (a common sweetener used in light products)
All legumes (i.e.: beans, chickpea, pea, lentils)

What are the benefits of a Vertical Diet?

The main benefit of a Vertical Diet is to prevent gastrointestinal symptoms like diarrhea or abdominal pain that could reduce your sports performance (1,4).

Due to the high quality proteins consumed through lean meats, it could help to improve your muscle hypertrophy and strength. In addition, meat protein may also help you to a faster recovery after workout (3).

What are the drawbacks of a Vertical Diet?

The main drawbacks of a Vertical Diet is a possible nutritional deficiency due to the restriction on most vegetables and fruits (1,4, 5, 6).

Veggies and fruits are the major source of vitamins (i.e.: vitamin C, vitamin A, vitamin B6, thiamine and riboflavin), minerals (i.e: potassium, phosphorus, magnesium, and selenium), and antioxidants (i.e.: chlorophyll, carotenoids, polyphenols) (5, 6).

On the other hand, a low consumption of fiber in the long term could modify your microbiota; these are the bacteria that help you defend against pathogens like Salmonella, among many other essential functions (1).

Is there scientific evidence on Vertical Diet?

Actually, yes but no, there are no scientific articles of Vertical Diet, but instead it is known as “Low Fermentable Oligosaccharides, Disaccharides, Monosaccharides and Polyols diets (low-FODMAP)”. So if you need more scientific information on this, make sure to look for low-FODMAP diets (1).

Regarding the low-FODMAP diet or Vertical Diet, there is evidence that could be efficient in endurance athletes like triathlon, marathon, or road cycling, it could be beneficial to prevent gastro-intestinal symptoms like diarrhea or abdominal pain (7).

How can you incorporate the Vertical Diet?

The best way to incorporate a Vertical Diet or low-FODMAP diet is to consult a nutrition specialist. Due to the risks associated with the food and nutrient restrictions, you need to have constant monitoring to prevent any nutritional deficiency (1,7).

A good approach to start on a low-FODMAP diet is reducing partially all FODMAP instead of strictly avoiding all those foods. For instance, you could reduce your oligosaccharides (legumes) and lactose intake (1,7).

If it results well, you do not have to exclude whole grains and vegetables from your diet.

Conclusion

This brief guide addressed the query “What are the benefits and drawbacks of a Vertical Diet?”. It presented what is a vertical and how it is known within the scientific community, allowed foods, and possible benefits and drawbacks. Since Vertical Diet is intended for athletes, this guide was focused on this diet and athletes performance.