{"id":16023,"date":"2020-09-01T09:00:59","date_gmt":"2020-09-01T13:00:59","guid":{"rendered":"https:\/\/www.vrg.org\/blog\/?p=16023"},"modified":"2020-08-13T13:37:03","modified_gmt":"2020-08-13T17:37:03","slug":"the-vegetarian-resource-group-testimony-on-the-dietary-guidelines","status":"publish","type":"post","link":"https:\/\/www.vrg.org\/blog\/2020\/09\/01\/the-vegetarian-resource-group-testimony-on-the-dietary-guidelines\/","title":{"rendered":"THE VEGETARIAN RESOURCE GROUP TESTIMONY ON THE DIETARY GUIDELINES"},"content":{"rendered":"\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"160\" height=\"160\" src=\"https:\/\/www.vrg.org\/blog\/wp-content\/uploads\/2020\/08\/vrg-logo.jpg\" alt=\"\" class=\"wp-image-16024\" srcset=\"https:\/\/www.vrg.org\/blog\/wp-content\/uploads\/2020\/08\/vrg-logo.jpg 160w, https:\/\/www.vrg.org\/blog\/wp-content\/uploads\/2020\/08\/vrg-logo-150x150.jpg 150w\" sizes=\"auto, (max-width: 160px) 100vw, 160px\" \/><\/figure>\n\n\n\n<p>The 2020\nDietary Guidelines Advisory Committee has completed their review of the\nevidence on nutrition and health. The final report reflects the Advisory\nCommittee\u2019s full examination of the evidence using three rigorous approaches:\ndata analysis, systematic reviews, and food pattern modeling. The Scientific\nReport also includes advice to the United States Departments of Agriculture and\nHealth and Human Services to consider in the development of the next edition of\nthe <em>Dietary Guidelines for\nAmericans.<\/em><em> <\/em><em>The Advisory Committee\u2019s Scientific\nReport is not a \u201cdraft\u201d of the next edition of the Dietary Guidelines for\nAmericans. <\/em>USDA and HHS will consider the Advisory Committee\u2019s\nScientific Report, along with public and agency comments, as the Departments\ndevelop the <em>2020-2025\nDietary Guidelines for Americans. &nbsp;<\/em><\/p>\n\n\n\n<p><strong>The Vegetarian Resource Group submitted the following comment on the Advisory Committee report <\/strong><\/p>\n\n\n\n<p>To the U.S.\nDepartment of Agriculture and U.S.\nDepartment of Health and Human Services. <\/p>\n\n\n\n<p>August 7, 2020<\/p>\n\n\n\n<p>Thank you for the opportunity\nto submit comments on the <em>Scientific\nReport of the 2020 Dietary Guidelines Advisory Committee.<\/em><\/p>\n\n\n\n<p>We commend the Committee for\ntheir diligence, especially during this challenging time. We appreciate the\ninclusion of additional life stages in this report and support the overall\noverarching guidelines (pages 43-45\/835).<\/p>\n\n\n\n<p>Since the Committee has made\ndietary patterns a centerpiece of their report (according to page 14\/835), we\nhave chosen to focus our comments on the Healthy Vegetarian Pattern.<\/p>\n\n\n\n<p>While we strongly support the\ninclusion of a Healthy Vegetarian Pattern as a healthy eating pattern for\nAmericans, we have concerns with the composition of the dietary pattern. The\nfood choices in the Healthy Vegetarian Pattern were informed by a survey (page\n752\/835) that is more than 10 years old and that was based on a single day\u2019s\ndietary recall of self-described \u201cvegetarians.\u201d A large portion of the\nself-identified \u201cvegetarians\u201d consumed meat, fish, or poultry<sup>1<\/sup> which\nprevents their diet intake records from being informative about the composition\nof a vegetarian diet which does not include meat, fish, seafood, or poultry. <\/p>\n\n\n\n<p>The aforementioned study\nreported that 2.1% of the U.S. population identified themselves as \u201cvegetarian\u201d\nand that 3% of the vegetarians did not use any animal products on the day of\nthe survey.<sup>1<\/sup>&nbsp; In contrast, our\nmost recent polls indicate that between 3.3% and 6% of the adult and\nchild\/adolescent U.S. population \u201cnever eats meat, fish, seafood, or poultry\u201d\nand thus would be classified as vegetarian.<sup>2-5<\/sup> Approximately <strong>half<\/strong> of these adult vegetarians and a <strong>quarter<\/strong> of the child\/adolescent\nvegetarians \u201cnever eat meat, fish, seafood, poultry, dairy products, or eggs\u201d\nand thus would be classified as vegan.<sup>2-5<\/sup>&nbsp; Table 1 provides details about the\npercentages of vegetarians and vegans in our most recent surveys. <\/p>\n\n\n\n<p>We recommend that additional\nresearch be conducted on the food choices of vegetarians (those who do not eat\nmeat, fish, and poultry) including vegans (no meat, fish, poultry, dairy\nproducts, eggs) in the United\n  States and that these results be used to\ninform the food choices in the Healthy Vegetarian Pattern. Additional support\nfor the inclusion of food patterns for those using a vegan diet is found in\nTable 2 which presents the results of surveys of U.S. adults\u2019 behavior when eating\nout. Many adults eat vegetarian, including vegan meals when they eat out. In\nour most recent survey, 46% of U.S. adults who ate vegetarian meals when eating\nout chose to eat vegan meals.<sup>2<\/sup> In view of the consistent results of\nour polls demonstrating that as many as half of vegetarians do not eat dairy\nproducts or eggs and that those Americans sometimes choosing to eat vegetarian\nmeals frequently choose to eat vegan meals, we urge the Committee to increase\nthe flexibility of the Healthy Vegetarian Pattern to include vegan diets. An\nadditional consideration is the potential health benefits of vegan diets.<\/p>\n\n\n\n<p>Vegan diets are associated\nwith health benefits, in some cases superior to those of lacto-ovo vegetarian\ndiets and in some cases similar to those of lacto-ovo vegetarian diets.\nSpecifically, <\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>A 15%\nlower incidence of cancer in vegans and an 8% lower incidence of cancer in\nvegetarians overall compared to nonvegetarians.<sup>6<\/sup><\/li><li>Vegetarians\nhave a lower mean BMI than nonvegetarians (Vegetarians: -1.48 kg\/m<sup>2<\/sup>;\nvegans: -1.72 kg\/m<sup>2<\/sup>).<sup>6<\/sup> <\/li><li>Vegetarians\nhad a 27% lower risk of developing diabetes than did nonvegetarians. This\nreduced risk was seen in vegans and in lacto-ovo, lacto, and ovo vegetarians.<sup>7<\/sup><\/li><li>Vegetarians\nhave lower total cholesterol (Vegetarian: -28.16 mg\/dL; vegans: -31.02 mg\/dL)\nand LDL cholesterol (Vegetarians: -21.27 mg\/dL; Vegans: -22.87 mg\/dL) than\nnonvegetarians.<sup>6<\/sup><\/li><li>Vegetarian\ndiets, especially vegan diets, effectively promote weight reduction.<sup>8<\/sup>&nbsp; <\/li><li>Changing\nfrom a nonvegetarian to a vegetarian or vegan diet is associated with a mean\ndecrease in blood cholesterol concentration of 14 mg\/dL and a mean decrease in\nLDL concentration of 13 mg\/dL. Reductions of this scale correspond to an\nestimated 9 to 10.6% decrease in risk of heart disease.<sup>9<\/sup><\/li><\/ul>\n\n\n\n<p>The current Healthy Vegetarian\nPattern does not include options for those who do not eat eggs. There are many\nreasons that consumers choose not to eat eggs including taste preference,\nallergies, religious or cultural practices, and other considerations. In order\nto provide realistic guidance, options should be provided so that eggs do not\nappear as an essential component of the Healthy Vegetarian Pattern. This inclusion\nof the egg subgroup seems contrary to the Committee\u2019s statement that \u201c\u2026 a\nstrength of the Food Patterns is that it has a tremendous amount of flexibility\nthat allows it to be tailored to an individual\u2019s cultural and taste\npreferences. This flexibility occurs because the resulting Patterns are only\nprescriptive for the larger food groups and subgroups <em>amounts <\/em>but not\nthe specific <em>types <\/em>of foods to be consumed, permitting choices and\noptions for the consumer.\u201d (page 732\/835). Eggs are a specific <em>type<\/em> of food and alternatives are not\npresented which would allow the flexibility of other subgroups. We strongly\nrecommend that eggs not be in a subgroup unless non-animal-based alternatives\nare included in this subgroup. <\/p>\n\n\n\n<p>Similarly, guidance is needed\nabout alternative sources of the nutrients provided by the dairy group for\nthose who do not use dairy products. While fortified soy milk is included in\nthe dairy group, many consumers will not use 3 cups of fortified soy milk\ndaily. We encourage the Committee to offer other options including increased\nuse of leafy green vegetables and calcium-fortified foods in addition to soy\nmilk, such as other plant milks and orange juice, as sources of bioavailable\ncalcium.<\/p>\n\n\n\n<p>We note that a study of\nSeventh-day Adventists found that lacto-ovo vegetarians, pescatarians, and\nsemi-vegetarians all consumed smaller amounts of dairy products and eggs than\ndid nonvegetarians<sup>10<\/sup> suggesting that alternatives to dairy products\nand eggs are needed in the Healthy Vegetarian Pattern for those consistently\nchoosing a vegetarian diet and for those who sometimes choose vegetarian or\nvegan meals. We recommend greater flexibility in the Healthy Vegetarian\nPattern. <\/p>\n\n\n\n<p>The Healthy Vegetarian Pattern\nhas limited use of legumes, a food group with numerous health benefits\nincluding cholesterol-lowering, blood glucose control, and anti-inflammatory\neffects.<sup>11,12<\/sup> Currently, on a 2000 calorie meal plan, only 1.5 cups\n(6 oz eq) of legumes\/week are included as a protein food with an additional 1.5\nc eq as vegetables (page 750\/835). This is less than a half cup of beans daily.\nAn older survey of self-defined U.S. vegetarians who did not eat meat on the\nday of the survey found that their average consumption of dried beans was about\n\u00bd cup daily.<sup>13<\/sup> The inclusion of more legumes in the Protein Foods\nGroup could allow greater flexibility, especially if the subgroups were\neliminated and the foods in the Protein Foods Group\n(soy\/nuts\/seeds\/legumes\/eggs) could be chosen at will.&nbsp; <\/p>\n\n\n\n<p>We note that in Table D14.3\n(pages 750-751\/835), that legumes in the Vegetable Group are measured in cup\neq\/wk whereas legumes in the Protein Foods Group are measured in oz eq\/wk. We are\nconcerned that the use of different units of measure (c eq and oz eq) depending\non whether legumes are being counted as a protein or a vegetable will be\nconfusing to consumers.<\/p>\n\n\n\n<p>The Healthy Vegetarian Pattern\nfor age 12-24 months only includes guidance for those toddlers not receiving\nhuman milk or infant formula. Although the Committee states that \u201cmost infants\nin the United States (66 percent) are no longer receiving human milk after age\n12 months\u201d (page 429\/835), a third of the infants in the United States <strong>are<\/strong> receiving human milk after age 12\nmonths and require guidance. Guidance is needed for toddlers who are receiving\nsome human milk or infant formula and who are being fed according to the\nHealthy Vegetarian Pattern.&nbsp; <\/p>\n\n\n\n<p>The Healthy Vegetarian Pattern\nfor age 12-24 months does not include legumes in the Protein Foods Group and\nonly a small amount of legumes are included in the Vegetable Group. Legumes can\nsupply significant amounts of protein, iron, and zinc for toddlers.<sup>14<\/sup>\nInclusion of legumes in the Protein Foods Group adds additional flexibility and\nincreases the likelihood that toddlers will become familiar with foods such as\nlentils and garbanzo beans that will eventually play a significant role in\ntheir diet.<\/p>\n\n\n\n<p>The report states (page\n467\/835), \u201cWithout supplements and\/or fortified products, it is not possible to\nmeet all nutrient goals with a vegan diet at this age [12-24 months]. We agree\nthat supplements and fortified foods are needed to ensure the adequacy of\nnutrients such as vitamin B12 and vitamin D. We question, however, why\nfortified foods were not used to develop a vegan food pattern for this age\ngroup. The Committee endorses the use of fortified dairy products to supply\nvitamin D and fortified infant cereals to supply iron and zinc, suggesting that\nfortified foods are acceptable. Given this acceptance of the used of fortified\nfoods, it seems reasonable to provide guidance for the use of fortified foods\nand supplements by parents\/caregivers who want to use a vegan diet for\n12-24-month-olds.<\/p>\n\n\n\n<p>In addition to the preceding\ncomments that specifically address the Healthy Vegetarian Pattern, we have comments\non other parts of the Report.<\/p>\n\n\n\n<p>We encourage the Committee to\nmore broadly consider alternatives in all Patterns. For example, the Committee\nnotes that 88% of people do not meet recommendations for dairy foods (page\n136\/836). The Report also notes, \u201cThe dietary patterns commonly consumed by\nracial-ethnic and cultural groups often have unique characteristics (such as\nthe lack of dairy intake by some groups) that differ from the Healthy\nU.S.-Style Pattern. These differences may cause the patterns from these groups\nto appear inadequate because some of the unique foods consumed in these\npopulations that provide the missing nutrients are not represented in the food\nitem clusters used in food pattern modeling. It is now, and will become even\nmore, imperative that dietary guidance reflect dietary patterns of growing\ndemographic groups, particularly LatinX and Asian populations \u201c(page 800\/835).\nUse of alternatives, such as leafy green vegetables, tofu, fortified plant\nmilks in addition to soy milks, could allow the nutrition recommendations to be\nmore acceptable to a greater spectrum of the American population.<br>\n<br>\n<\/p>\n\n\n\n<p>Another example of an area\nwhere more consideration of options should be included is the egg subgroup. All\nof the three Patterns include eggs as a subgroup. As discussed previously, this\ninclusion seems contradictory to the Committee\u2019s statement that Patterns are\nnot prescriptive for specific <em>types<\/em>\nof foods consumed. We notice that the Food Pattern Modeling Report<sup>15<\/sup>\nincludes an examination of the effect of <em>increasing\n<\/em>the number of eggs included in the Patterns but does not examine the effect\nof <em>decreasing or eliminating <\/em>eggs and\nreplacing them with plant-based protein sources in all Patterns. Greater\nflexibility in food groups and subgroups seems needed in all Patterns to meet\nthe needs of those with different cultural, religious, and other influences.<\/p>\n\n\n\n<p>Although the Healthy\nVegetarian Pattern includes legumes as a subgroup in the Protein Foods Group,\nthe other Healthy Patterns fail to emphasize legumes as a protein source.\nLegumes have numerous health benefits.<sup>11, 12<\/sup> Some of these benefits\nare illustrated in Table D8.1 (page 513\/835). Legumes should be included in all\nfood patterns as a protein source. <\/p>\n\n\n\n<p>We note that Table D1.4 (page\n185\/835) should include some additional foods in the last column. Fortified\nplant milks and fortified orange juice supply vitamin D and are more readily\navailable than mushrooms exposed to UV light. Fortified plant milks and dark\ngreen leafy vegetables supply bioavailable calcium. Seaweed is not typically\nrecommended as an iodine source because their content is variable, and some sea\nvegetables provide large amounts of iodine.<sup>16<\/sup><\/p>\n\n\n\n<p>The Report repeatedly\nrecommends seafood consumption in pregnancy due to the high DHA content of some\nseafood. Since DHA consumption is what underlies the potential benefits of\nseafood consumption, research that included DHA supplementation can be used to\nexamine whether increased DHA consumption offers benefits. Benefits of DHA\nsupplementation in pregnancy are primarily associated with gestational duration\nand birth weight. A meta-analysis of 70 randomized controlled trials (RCTs)\nfound that omega-3 interventions in pregnancy consisting of either supplements\n(mainly DHA) or food were associated with a reduced risk of preterm birth\n(&lt;37 weeks) and early preterm birth (&lt;34 weeks), a slightly longer\ngestational length, and a reduced risk of having a low birthweight infant.<sup>17<\/sup>\nOmega-3 supplementation in pregnancy was <strong>not\nassociated<\/strong> with significantly improved cognition, IQ, vision, or other\ndevelopmental or growth outcomes.<sup>16<\/sup> Approximately 20% of people in\nthe United States reported no fish or seafood consumption over a 30-day period.<sup>18<\/sup>\nGuidance is needed throughout the Report for those who avoid fish due to allergies,\ncultural influences, preference, or because they are vegetarian or vegan. This\nis especially the case for pregnancy and lactation where this Report seemed to\nemphasize the consumption of fish. <\/p>\n\n\n\n<p>The Report includes many\nexcellent ideas for further research including expansion of diversity among\npopulations studied and the expansion of USDA databases to incorporate\nadditional foods and beverages from diverse populations\u201d (pages 766-767\/835).\nWe encourage increased sampling of those choosing vegetarian, including vegan,\ndietary patterns and the expansion of the USDA databases to incorporate\nadditional foods commonly eaten by vegetarians, including vegans, especially\nfortified foods and replacements for animal-derived products. Additional\nresearch should be conducted, which could be used to inform future vegetarian\nfood patterns, on the food choices of vegetarians who do not consume meat,\nfish, seafood, or poultry and those vegetarians who also do not consume dairy\nproducts and eggs.<\/p>\n\n\n\n<p>We noted the statement in the\nCommittee\u2019s letter to the Secretaries, \u201cIn addition, comments identified the\nimportance of evaluating sustainability of recommended dietary patterns,\naddressing the social and economic aspects of access to foods that are\ncomponents of healthy dietary patterns, and considering systemic changes to\nencourage behavior change consistent with the guidelines. These comments point\nto areas that are important for USDA and HHS to address through appropriate\nmechanisms, and their consideration may provide useful approaches for\nimplementing the recommendations in the <em>Dietary Guidelines for Americans\u201d <\/em>(page 3\/835). We support these comments and\nstrongly encourage USDA and HHS to address the issues of social and economic\naccess to foods that are components of healthy dietary patterns and of\nincluding sustainability as an important consideration when recommending\ndietary patterns.<\/p>\n\n\n\n<p><strong>References<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>Juan W, Yamini S, Britten P. Food intake\npatterns of self-identified vegetarians among the U.S. population, 2007-2010. <em>Procedia\nFood Sci<\/em>. 2015;4:86-93. doi:10.1016\/j.profoo.2015.06.013.<\/li><li>How\nMany Adults in the U.S.\nare Vegan? Vegetarian Resource Group. <a href=\"https:\/\/www.vrg.org\/blog\/2020\/08\/07\/how-many-adults-in-the-u-s-are-vegan-how-many-adults-eat-vegetarian-when-eating-out-asks-the-vegetarian-resource-group-in-a-national-poll\/\" target=\"_blank\" rel=\"noreferrer noopener\">https:\/\/www.vrg.org\/blog\/2020\/08\/07\/how-many-adults-in-the-u-s-are-vegan-how-many-adults-eat-vegetarian-when-eating-out-asks-the-vegetarian-resource-group-in-a-national-poll\/<\/a> Published August 7, 2020.<\/li><li>Stahler C. How Many\nPeople are Vegan? How Many Eat Vegan When Eating Out? Vegetarian Resource Group.\n<a href=\"https:\/\/www.vrg.org\/nutshell\/Polls\/2019_adults_veg.htm\">https:\/\/www.vrg.org\/nutshell\/Polls\/2019_adults_veg.htm<\/a> Published 2019.<\/li><li>How\nMany Adults in the U.S.\nare Vegetarian and Vegan? Vegetarian Resource Group. <a href=\"https:\/\/www.vrg.org\/nutshell\/Polls\/2016_adults_veg.htm\">https:\/\/www.vrg.org\/nutshell\/Polls\/2016_adults_veg.htm<\/a> Published 2016. <\/li><li>How\nMany Teens or Other Youth are Vegetarian or Vegan? Vegetarian Resource Group. <a href=\"https:\/\/www.vrg.org\/blog\/2014\/05\/30\/how-many-teens-and-other-youth-are-vegetarian-and-vegan-the-vegetarian-resource-group-asks-in-a-2014-national-poll\/\">https:\/\/www.vrg.org\/blog\/2014\/05\/30\/how-many-teens-and-other-youth-are-vegetarian-and-vegan-the-vegetarian-resource-group-asks-in-a-2014-national-poll\/<\/a> Published May 30, 2014.<\/li><li>Dinu\nM, Abbate R, Gensini GF, Casini A, Sofi F. Vegetarian, vegan diets and multiple\nhealth outcomes: a systematic review with meta-analysis of observational\nstudies. <em>Crit Rev Food Sci Nutr<\/em>.\n2017;57:3640-3649.<\/li><li>Lee\nY, Park K. Adherence to a vegetarian diet and diabetes risk: a systematic\nreview and meta-analysis of observational studies. <em>Nutrients<\/em>. 2017 Jun 14;9(6). pii: E603.<\/li><li>Huang\nRY, Huang CC, Hu FB, Chavarro JE. Vegetarian diets and weight reduction: a\nmeta-analysis of randomized controlled trials.<em> J Gen Intern Med<\/em>.\n2016;31(1):109\u2010116.<\/li><li>Wang\nF, Zheng J, Yang B, Jiang J, Fu Y, Li D. Effects of vegetarian diets on blood\nlipids: A systematic review and meta-analysis of randomized controlled trials. <em>J\nAm Heart Assoc<\/em>. 2015;4(10):e002408.<\/li><li>Orlich MJ, Jaceldo-Siegl K, Sabat\u00e9 J, Fan J,\nSingh PN, Fraser GE. Patterns of food consumption among vegetarians and\nnon-vegetarians. <em>Br J Nutr<\/em>. 2014;112(10):1644-1653.<\/li><li>Messina V. Nutritional and health benefits of\ndried beans. <em>Am J Clin Nutr<\/em>. 2014;100 Suppl 1:437S-42S. <\/li><li>Pribis P. The role of\nlegumes in maintaining health. In Craig W, ed. <em>Vegetarian Nutrition and Wellness<\/em>. Boca Raton, FL:\nCRC Press; 2018:1-9.<\/li><li>Haddad EH, Tanzman JS. What do vegetarians in\nthe United States\neat? <em>Am J Clin Nutr<\/em>. 2003;78(3 Suppl):626S-632S. doi:10.1093\/ajcn\/78.3.626S<\/li><li>Mangels R, Driggers J. The youngest vegetarians:\nVegetarian infants and toddlers. <em>ICAN:\nInfant, Child &amp; Adolescent Nutrition<\/em>. 2012; 4:8-20.<\/li><li>2020\nDietary Guidelines Advisory Committee and Food Pattern Modeling Team. <em>Food Pattern Modeling: Ages 2 Years and\nOlder<\/em>. 2020 Dietary Guidelines Advisory Committee Project. Washington, D.C: U.S. Department of Agriculture.\nPublished 2020.<\/li><li>Teas\nJ, Pino S, Critchley A, Braverman LE. Variability of iodine content in common\ncommercially available edible seaweeds. <em>Thyroid<\/em>.\n2004;14(10):836\u2013841.<\/li><li>Middleton P, Gomersall JC, Gould JF, Shepherd E,\nOlsen SF, Makrides M. Omega-3 fatty acid addition during pregnancy. <em>Cochrane\nDatabase Syst Rev<\/em>. 2018;11(11):CD003402. doi:\n10.1002\/14651858.CD003402.pub3<\/li><li>Jahns L, Raatz SK, Johnson LK, Kranz S,\nSilverstein JT, Picklo MJ. Intake of seafood in the US varies by age, income, and\neducation level but not by race-ethnicity. <em>Nutrients<\/em>.\n2014;6(12):6060-6075. doi:10.3390\/nu6126060<\/li><\/ol>\n","protected":false},"excerpt":{"rendered":"<p>The 2020 Dietary Guidelines Advisory Committee has completed their review of the evidence on nutrition and health. The final report reflects the Advisory Committee\u2019s full examination of the evidence using three rigorous approaches: data analysis, systematic reviews, and food pattern modeling. The Scientific Report also includes advice to the United States Departments of Agriculture and [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-16023","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/16023","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/comments?post=16023"}],"version-history":[{"count":1,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/16023\/revisions"}],"predecessor-version":[{"id":16025,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/16023\/revisions\/16025"}],"wp:attachment":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/media?parent=16023"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/categories?post=16023"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/tags?post=16023"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}