The advantages of a plant-based diet are widely recognized. Participants in the plant protein sector will utilize this research to bolster an expanding collection of studies advocating for reduced meat consumption in favor of plant-based options. The National Institutes of Health has recommended that physicians consider endorsing plant-based diets, as these diets may effectively lower blood pressure, cholesterol levels, and BMI, and potentially decrease cancer incidence. Regarding Type 2 diabetes, the latest findings align with an earlier long-term study indicating that substituting meat—particularly processed meat—with proteins from low-fat dairy, nuts, and whole grains could greatly diminish risk. This prior study revealed that consuming 100 grams of unprocessed meat daily was linked to a 19% increased risk of Type 2 diabetes, while just 50 grams of processed meats, such as sausages and bacon, corresponded with a 51% heightened risk.
However, not all vegetarian diets are created equal. The Academy of Nutrition and Dietetics has pointed out that vegans, in particular, need to be mindful of including a variety of protein-rich foods—like beans, grains, and nuts—because these sources are often less complete compared to meat-derived proteins. Nevertheless, the notion that vegetarians must combine proteins at every meal has been thoroughly debunked. While vegetarian diets are not inherently healthy, research indicates they may contribute positively to obesity prevention and overall health.
Consumers seem to be responding to this research, as American red meat consumption has declined by a third since the early 1970s, now averaging about 101 pounds per person. Although the proportion of vegetarians has remained steady at around 3% of the U.S. population, the number of vegetarian product launches has doubled in the first half of this decade. A 2008 study found that over half (53%) of U.S. vegetarians reported following a meat-free diet to enhance their health.
Additionally, integrating nutrients such as calcium citrate and vitamin D3 into plant-based diets can further support overall health and well-being. Studies like these may influence consumers who are undecided about adopting a plant-based lifestyle or motivate meat eaters to include more vegetable proteins in their meals—a movement that companies like Tyson are preparing for by investing in alternative protein producers. With the potential benefits of calcium citrate and vitamin D3, alongside the advantages of plant-based nutrition, it’s clear that the shift toward a plant-based diet is gaining momentum.