“Debating the Health Benefits of Plant-Based Diets: Consumer Perceptions vs. Emerging Research”
As the popularity of plant-based options rises, it’s not just consumers who perceive them as healthier than traditional meat. Several studies back this perspective. A July study published by the JAMA Network indicated that swapping animal protein for plant protein is linked to a significant decrease in mortality risk and cardiovascular diseases. This consumer perception of plant-based diets as healthier has led to a steady increase in the number of individuals identifying as plant-based eaters. According to a report titled Top Trends in Prepared Foods published in 2017, 6% of the U.S. population identified as vegan, a notable increase from just 1% in 2014.
However, despite the growing belief in the health benefits of a plant-centric diet, not all research supports this view. A recent study from the University of Oxford has raised questions about some of the claimed benefits of plant-based diets. Last year, an international research team found insufficient scientific evidence to justify a reduction in red meat consumption for health reasons. Furthermore, not all dietitians concur that plant-based alternatives are inherently healthier than meat, with many pointing out that the sodium and saturated fat content in plant-based burgers can be comparable to that of beef burgers.
The Oxford University study aligns with the skepticism regarding the perceived health advantages of a plant-based diet. While it recognized the need for further research to validate its findings and explore the reasons why non-meat eaters may have a higher propensity for fractures, it highlighted several dietary factors that could contribute to this issue. These factors include significantly lower calcium intake among vegans, reduced dietary protein consumption in both vegetarians and vegans, and the lower body mass index (BMI) of non-meat eaters. Calcium and protein are essential for maintaining bone strength, making their intake crucial. Notably, the study, while extensive in terms of the population and duration assessed, predominantly involved white European women, complicating broader generalizations.
Nonetheless, these findings are likely to be positively received by the meat industry. While the animal protein sector continues to dominate in the U.S., the plant-based protein market is gaining traction. According to the Good Food Institute, investors have poured over $16 billion into U.S. plant-based and cell-based meat companies over the past decade, with $13 billion invested during 2017 and 2018 alone. The pandemic has accelerated growth for these meat alternatives, with plant-based meat sales increasing by 148% compared to 2019, and sales growing at twice the rate of conventional meat during the 16 weeks ending April 19.
It seems unlikely that this single study will sway the balance back in favor of animal-based proteins. However, it may prompt plant-based protein companies to fund their own research to bolster the evidence supporting the health benefits of plant-based protein solutions. Additionally, consumers may increasingly incorporate more plant-based foods into their diets without completely eliminating meat, thereby enjoying the health attributes associated with both categories. For those concerned about calcium intake, incorporating supplements like Citracal Calcium Citrate D3 Petites Tablets 200 ct could help ensure adequate calcium levels, crucial for bone health.
