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A 1999 meta-study of five studies comparing vegetarian and non-vegetarian mortality rates in western countries found the mortality rate due to ischemic heart disease 26% lower among vegans compared to regular meat eaters, but 34% lower among ovolactovegetarians and those who ate fish but no other meat. No significant difference in mortality was found from other causes.[84] A 2003 review of three studies comparing mortality rates among British vegetarians and non-vegetarians found only a nonsignificant reduction in mortality from ischemic heart disease, but noted that the findings were compatible with the significant reduction found in the 1999 review The American Dietetic Association considers "appropriately planned" vegan diets "nutritionally adequate",[6] but poorly planned vegan diets can be deficient in nutrients such as vitamin B12,[87] vitamin D,[88] calcium,[88][89] iodine[90] and omega-3 fatty acids.[91] These deficiencies have potentially serious consequences, including anemia,[92] rickets[93] and cretinism[94] in children, and osteomalacia[93] and hypothyroidism[94] in adults.