2026/07/10 by Duo Li · 1 voice
Environmental Science · Agricultural and Biological Sciences · #Agriculture Sustainability and Environmental Impact #Food Waste Reduction and Sustainability #Organic Food and Agriculture
paper · doi:10.1039/9781837678907-00001
Plant-based diets (PBDs) are dietary patterns primarily consisting of plant-derived foods, with restrictions or absence of animal products, and have received widespread attention due to their potential benefits for human health. Numerous epidemiological studies and clinical trials have shown that well-planned PBDs, including vegetarian and vegan diets, are associated with a reduced risk of major non-communicable diseases. Specifically, strong associations have been established between PBDs and lower incidence of ischemic heart disease, hypertension, type 2 diabetes mellitus, obesity, and certain cancers. These protective effects are attributed to the synergistic action of beneficial nutrients and phytochemicals abundant in plant foods, such as dietary fiber, unsaturated fats, magnesium, antioxidants and polyphenols, while simultaneously reducing intake of saturated fats and pro-inflammatory compounds commonly found in animal products. However, a key scientific consideration is nutritional adequacy; careful planning is required to avoid deficiencies in certain nutrients, particularly vitamin B12 and omega-3 fatty acids, which have low bioavailability or are absent in plant foods. In summary, the scientific literature strongly supports well-planned, nutritionally adequate PBDs as an effective strategy for promoting overall health and reducing the risk of chronic diseases. Further research is needed to clarify the long-term effects and optimize dietary patterns for different populations.