Health

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Type 1 Diabetes Patients Lose Weight on Vegan Diet Without Calorie Restrictions

A recent secondary analysis of a randomized clinical trial published in Frontiers in Nutrition examined the effects of plant-based diets on body weight among adults with type 1 diabetes. Conducted by researchers at the Physicians Committee for Responsible Medicine, the study evaluated how different categories of plant-based foods impacted weight loss compared to a portion-controlled diet. The trial involved 58 adults with type 1 diabetes, randomized to either an ad libitum low-fat vegan diet or a portion-controlled, energy-restricted diet over 12 weeks. The vegan diet excluded all animal products and placed no restrictions on calorie or carbohydrate intake. The portion-controlled diet focused on caloric reduction for overweight participants and maintained consistent carbohydrate consumption. Dietary intake was assessed using the Plant-based Dietary Index (PDI) framework, which …

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Social Media “Super-Spreaders” of Nutrition Misinformation Risk Public Health for Millions

A joint investigation by Rooted Research Collective and the Freedom Food Alliance has identified 53 social media influencers spreading nutrition advice that conflicts with global public health guidelines. The study estimates that up to 24 million social media users could be exposed to potentially harmful dietary recommendations promoted by these individuals. The report, Nutrition Misinformation in the Digital Age, categorizes these influencers as “super-spreaders,” noting that 87% have no medical or health-related qualifications. Despite this, approximately one in five present themselves as credentialed experts without verifiable evidence. Their content predominantly promotes extreme diets such as carnivore, ketogenic, and raw milk consumption, while often dismissing plant-based diets as harmful or deficient. This runs counter to international recommendations encouraging dietary diversity, moderation, and plant-forward eating patterns with …

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Researchers Call for Nuanced Approach to Plant-Based Meat in Ultra-Processed Food Debate

A joint report by the Physicians Association for Nutrition (PAN International) and the Good Food Institute Europe (GFI Europe) reevaluates the classification and health implications of plant-based meat products within the category of ultra-processed foods (UPFs). Using recent randomised controlled trials and meta-analyses, the guide differentiates plant-based meat from conventional processed meat, a subgroup of UPFs consistently associated with increased cardiovascular risk. The authors note that plant-based meats typically have higher fiber, lower saturated fat, and similar protein levels compared to processed meat. Dr Roberta Alessandrini, director of PAN’s Dietary Guidelines Initiative, commented, “The conversation around ultra-processed foods has become increasingly polarised. But not all UPFs are created equal. This resource aims to equip professionals with a clearer understanding of where plant-based meat fits in—based …

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Study finds current processed food classification systems may not be adequate for plant-based foods

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Study: Processed Food Classification Systems May Not Accurately Reflect the Healthiness of Plant-Based Products

A new study conducted at the Food Sciences unit of Finland’s University of Turku has found that food classification systems may overlook the health benefits of some processed plant-based products. The researchers argue that current systems do not sufficiently acknowledge the biochemical composition of the product, particularly levels of phytochemicals (beneficial compounds found in plants). By analysing various commercially available plant-based products made from ingredients such as soy, peas, wheat, and fava beans, they demonstrate that different processing methods have significant effects on the biochemical composition of the end products. For example, products prepared using protein concentrates or isolates, such as plant-based burgers, contained very few isoflavonoids, while those made using lighter processing techniques, such as tofu, still had high levels. Furthermore, some fermented tempeh …

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Half of US Adults Acknowledge the Health Benefits of Plant-Based Diets

A new survey conducted by the Physicians Committee for Responsible Medicine (PCRM) and Morning Consult has found that half of US adults are aware that eating a plant-based diet could improve their health and help prevent chronic diseases. Furthermore, 65% of respondents said they would be willing to try a plant-based diet if shown evidence of its benefits. Young, non-white, college-educated adults from urban areas who earn a higher annual income were among the most open to making the change. However, only 1 in 5 people recalled their doctors discussing the benefits of a plant-based diet. Those most likely to remember these conversations were young, male, Black or Hispanic, and from urban areas. Just 1% of respondents described themselves as vegan, and another 1% as …

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Physician-Led Online Program Shows Promise for Type 2 Diabetes Management Through Plant-Based Diet

A recent study by the Physicians Committee for Responsible Medicine, published in the American Journal of Lifestyle Medicine, has demonstrated that an online, physician-led nutrition intervention program can improve health outcomes for patients with type 2 diabetes. The research shows that the program, which focuses on a plant-based diet, can effectively lower medication usage, body weight, blood sugar levels (A1C), and cholesterol. Dr. Vanita Rahman, the study’s lead author, explained that while numerous studies have shown that a plant-based diet is beneficial for managing and improving type 2 diabetes, clinical adoption has been limited. This is largely due to challenges such as insufficient nutrition education for healthcare providers, brief office visits, and inadequate insurance coverage for nutrition interventions. “Our study demonstrated that an online intervention, …

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Study Finds Vegan and Omnivorous Diets Are Equally Effective for Muscle Protein Synthesis

A new study published in the journal Medicine & Science in Sports & Exercise has found that there are no differences in rates of muscle protein synthesis between those eating vegan and omnivorous diets. The study was led by Nicholas Burd, a professor of health and kinesiology at the University of Illinois Urbana-Champaign, with former graduate student Andrew Askow. Through a nine-day diet and weight training regimen, the research concluded that protein source does not make any difference to muscle gain. Furthermore, it did not matter whether protein intake was distributed throughout the day. Methodology As part of the study, 40 healthy, physically active 20 to 40-year-old adults were recruited and placed on a seven-day “habituation diet” to standardize their nutritional status. They were then …

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Plant-Based Menus to Be Available at Spanish Schools as Government Approves Healthy & Sustainable Cafeterias Decree

Menus at Spanish schools are set to be transformed after the government’s Council of Ministers approved the Royal Decree on Healthy and Sustainable School Cafeterias. The initiative aims to ensure that students at public, state-subsidized, and private schools have access to a nutritious, varied diet aligned with official health recommendations. It will guarantee five healthy meals a week to all children, regardless of family income. Notably, the law will protect children’s right to a 100% plant-based menu in schools, and where this is not possible, schools will be required to provide the means to refrigerate and heat food that students bring from home. The initiative will also mandate increased consumption of legumes, setting weekly servings in line with the recommendations of scientific and health organizations. …

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Study: Healthy Plant-Based Diets May Reduce Risk of Blood Clots in the Legs or Lungs

A study published in the journal JACC: Advances has found that consuming a healthy plant-based diet could reduce the risk of dangerous blood clots in the legs or lungs, known as venous thromboembolism (VTE). 183,510 participants free of VTE were recruited and assessed to see how closely they adhered to a diet rich in fruits, vegetables, legumes, whole grains, nuts, and seeds. Their genetic risk of VTE was also tested. Participants were then followed for 13 years and periodically answered questions about their diets. Those who most closely followed a healthy plant-based eating pattern were found to have a 14% lower risk of VTE. Participants with a high genetic risk of VTE were 47% more likely to develop the condition than others in the study; …

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NYC Health + Hospitals Marks Milestone of 2 Million Plant-Based Meals Served

In recognition of National Nutrition Month, NYC Health + Hospitals has announced the milestone of serving over 2 million plant-based meals to patients since launching the program in March 2022. In 2024 alone, the health system served over 900,000 plant-based meals to its patients. The initiative, developed in collaboration with Sodexo, is based on scientific evidence linking plant-based eating patterns with improved health outcomes. Studies suggest that plant-based diets can reduce the risk of cardiovascular disease, type 2 diabetes, obesity, and certain cancers, while also supporting weight management and the treatment of conditions like hypertension. “It’s been an incredible three years. Crafting quality food has always been the first thought in mind. Crafting quality innovative food to help heal others is even more rewarding. I …

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New campaign aims to make plant-based meals the default in hospitals

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A Shift to Plant-Forward Meals at UK Public Institutions Could Save the NHS £54.9M Per Year

A new policy briefing endorsed by 25 health and sustainability organizations has called for the procurement of food for UK public institutions to be aligned with healthy, sustainable diets. The briefing makes three key recommendations for the UK government: Making sustainable meals more abundant The briefing estimates that a shift to healthier meal options could save the NHS £54.9 million per year, based on data from New York hospitals that offer plant-based meals as the default option. Furthermore, the changes could improve health outcomes, resulting in further savings for the NHS. Last October, a campaign called Plants First Healthcare, led by senior NHS doctors, called on UK hospitals to offer plant-based meals by default to benefit human and planetary health. Additionally, a factsheet published last …

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A young woman drinks green smoothies and eats a burger in a vegan fast food restaurant

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Study: Replacing Animal Products With Plant-Based Foods, No Matter How Processed, Leads to Weight Loss

A new study conducted by the Physicians Committee for Responsible Medicine and published in the journal Nutrition & Metabolism has concluded that eating plant-based foods instead of animal products can lead to significant weight loss, regardless of how processed the foods are. The research is a secondary analysis of a study that randomly assigned participants who were overweight to an intervention or control group for 16 weeks. Those in the intervention group followed a low-fat, plant-based diet with no calorie limit. They experienced improved metabolism, cardiometabolic risk factors, and weight loss, compared to the control group who made no changes. “Our new study is an important reminder that plant-based foods that are considered processed, like canned beans, cereal, and veggie burgers, are actually part of …

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Study: Consuming Plant-Based Oils Instead of Butter Could Significantly Reduce Mortality

A new study that analyzed data from over 200,000 people followed for more than 30 years has concluded that consuming plant-based oils instead of butter may have significant beneficial health effects. Investigators from Mass General Brigham, Harvard T.H. Chan School of Public Health, and the Broad Institute of MIT and Harvard found that higher intake of plant-based oils (especially soybean, canola, and olive oil) was associated with lower total, cancer, and cardiovascular disease mortality. Meanwhile, butter intake was linked to increased risk of total and cancer mortality. The types of fatty acids found in butter and oil may account for the difference; butter is rich in saturated fats, while plant-based oils contain more unsaturated fatty acids. In future, the researchers would like to study the …

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Most Americans Still Believe Animal Protein is Essential Despite Scientific Evidence

A recent survey conducted by the Physicians Committee for Responsible Medicine (PCRM) in collaboration with Morning Consult found that 87% of US adults believe consuming animal products is important for obtaining sufficient protein. The poll, conducted on January 22-23, 2025, included responses from 2,203 adults. Despite this widespread belief, 57% of respondents said they think it is possible to build muscle on a plant-based diet, while 22% disagreed, and 21% were unsure. The results indicate mixed perceptions about the adequacy of plant-based protein sources. Variations in beliefs across demographics Women and Gen Z adults were the least likely to agree with the idea that animal products are necessary for adequate protein intake. Republicans (91%) and adults with a bachelor’s degree (90%) were among the most …

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Journal of Food Science Compiles Latest Research on Ultra-Processed Foods, Including Meat & Dairy Alternatives

IFT’s peer-reviewed Journal of Food Science (JFS) has released a special issue compiling the latest research and critical reviews of the role of ultra-processed foods (UPFs) in the global food system. Many of the studies in the collection focus on meat and dairy alternatives, including: Nova fails to appreciate the value of plant-based meat and dairy alternatives in the diet This study points out the flaws in NOVA, a system for classifying foods according to how processed they are. It argues that while most meat and dairy alternatives are considered to be ultra-processed, this does not mean they are damaging to health. In fact, the authors claim plant-based meat and dairy products have beneficial effects relative to their animal-based counterparts, meaning they represent a viable …

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Axiom Foods rice protein

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Axiom Foods Launches Heavy Metal-Free Rice Protein for Food and Beverage Applications

Axiom Foods has announced the launch of Oryzatein 2.0, a rice protein that, according to independent testing, contains no detectable levels of heavy metals. The product, which comes in both isolate and organic versions, is intended for use in food and beverage formulations. The release follows a report by the Clean Label Project that raised concerns over heavy metal contamination in plant-based protein powders, stating that some products contained higher levels of lead and cadmium compared to whey-based alternatives. In response, Axiom Foods claims that Oryzatein 2.0 has been engineered to remove naturally occurring heavy metals to levels so low that they are undetectable by laboratory instruments. Food scientist Rick Ray explained, “No one adds heavy metals into food products, but all plants contain naturally …

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FoodFacts.org

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Freedom Food Alliance Combats Nutrition Misinformation With New Platform FoodFacts.org

The Freedom Food Alliance, a consumer advocacy organization founded by Plant Based News co-founder Robbie Lockie, has announced the launch of a new platform providing accurate, reliable, and up-to-date information about nutrition. Called FoodFacts.org, the platform has partly been launched in response to the recent decision by Meta CEO Mark Zuckerberg to end third-party fact-checking on social media sites such as Facebook and Instagram. It aims to give individuals, policymakers, and industry leaders the tools to make informed nutrition decisions. One of the key features of FoodFacts.org is an AI-powered chatbot providing tailored real-time guidance. The feature can assist users in exploring nutritional data, investigating food sourcing, and debunking food-related myths. “The decision to remove independent fact-checking from major social media platforms is deeply troubling,” …

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Navigating Nutritional Challenges in Plant-Based Product Development

Consumers are becoming increasingly invested in their health and diet. But are today’s plant-based products meeting the mark? In the latest episode of the New Food Hub Podcast, ProVeg International tackles this important question with health and nutrition experts Anna-Lena Klapp and Valentina Gallani, who share their expertise on developing more nutritious plant-based products for a healthier future. The nutrition challenge: filling the gaps While plant-based products generally boast a healthier fat profile and higher fibre content, according to Valentina Gallani, some products can lack key nutrients like vitamin B12, zinc, and iron. So, what’s the answer? Valentina explains that fortification and novel food technologies, such as precision fermentation, can solve this issue.  “In general, biofortification and conventional fortification are great tools to increase the …

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Cargill to compete with plant-based companies

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Study: Replacing Meat With Plant-Based Alternatives Can Reduce Cholesterol & Body Weight Within Weeks

A meta-analysis published in the American Journal of Clinical Nutrition has found that replacing meat with plant-based alternatives has a significant impact on cardiometabolic health. Eight previous investigations were analyzed, featuring data from seven randomized clinical trials. The studies saw participants replace meat with plant-based protein products derived from fungi, vegetables, or legumes. In total, 369 adults took part, all free of cardiovascular disease. On average, study participants saw their total cholesterol fall by 6%, while LDL (sometimes referred to as “bad cholesterol”) dropped by 12%. Additionally, body weight fell by 1%. These changes all took place in eight weeks or less, and in some cases, changes were seen within a week. The study is claimed to be the first systematic review and meta-analysis determining …

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How the Shortfalls of the Planetary Health Diet Could Be Addressed From a Plant-Forward Perspective

In 2019, the landmark EAT-Lancet report outlined a new Planetary Health Diet designed to improve human health and sustainability. The guidelines recommend eating more whole plant foods such as vegetables, fruits, whole grains, legumes, and nuts, while decreasing the consumption of less healthy foods such as red meat, sugar, and refined grains. While the recommendations have gained significant traction, they have also attracted criticism from some quarters, including claims that the diet could lead to micronutrient shortages. A new study published in The Lancet aims to address these concerns, recommending seven thematic areas for the development of the Planetary Health Diet. Bioavailability The bioavailability of certain nutrients in plant-based foods, such as iron, zinc, and calcium, can be lower than in animal-source foods. However, the …

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