Generated Summary
This document, published by the WHO Regional Office for Europe, reviews the evidence on the impact of plant-based diets on health, sustainability, and the environment. It explores the increasing shift towards plant-based diets in the WHO European Region, driven by health concerns and ethical considerations related to climate change and animal welfare. The review assesses the current evidence on vegetarian and vegan diets, highlighting knowledge gaps. The study employs a literature review to assess the benefits of plant-based diets and the links between plant-based diets, out-of-home meals, and nutritional quality. It also analyzes the nutritional adequacy of plant-based diets, particularly vegan diets, and the potential for ultra-processed plant-based foods to affect health outcomes. The methodology involves summarizing findings from various studies, including those on NCD prevention and plant-based diets, and macro- and micronutrient intake in plant-based diets, to provide an overview of the current state of knowledge and identify areas for further research.
Key Findings & Statistics
- NCDs are responsible for 71% of all premature deaths globally, with cardiovascular diseases accounting for 17.9 million deaths.
- Overweight and obesity affect over 59% of adults and 29% of children in the European Region.
- One in every five deaths in adults is associated with unhealthy diet.
- WHO recommends consuming at least 400 g (five portions) of fruits and vegetables per day.
- In more than half of the countries in the WHO European Region, consumption of fruits and vegetables is lower than 400 g per day.
- Cardiovascular disease causes more than half of all deaths across the European Region.
- Frequent consumption of processed meat and unprocessed red meat has been found to increase the risk of bowel cancer.
- Vegans, vegetarians, and pescatarians have been found to have a lower risk for all cancers compared to non-vegetarians.
- The World Cancer Research Fund recommends diets that reduce the risk of cancer contain no more than modest amounts of red meat and little or no processed meat.
- Various studies have found that vegetarians and vegans generally have a lower BMI than otherwise comparable non-vegetarians.
- It is estimated that in 2020 there were 2.4 million deaths worldwide, and approximately €240 million in health-care costs, attributable to excessive red and processed meat consumption.
Other Important Findings
- Plant-based diets are associated with lower risks of heart disease and stroke.
- Vegetarian and vegan diets have a protective effect against coronary heart disease.
- Diets that are predominantly plant-based and low in salt, saturated fats, and added sugars are recommended as part of a healthy lifestyle.
- Plant-based diets may reduce global land use for agriculture.
- The production of plant foods produces lower greenhouse gas emissions than that of animal foods.
- Ultra-processed foods, such as imitation processed meats and plant-based cheeses, are part of modern plant-based diets.
- Vegan diets are typically associated with relatively low intakes of vitamins B2, B12, D, iodine, zinc, calcium and selenium.
Limitations Noted in the Document
- The evidence on the long-term health impacts of vegetarian and vegan diets remains incomplete.
- Current research on the nutritional adequacy of vegan diets is based on a small number of cohort studies.
- There are significant knowledge gaps in the nutritional composition of meat and dairy substitutes, and the extent of their contribution to contemporary diets in many countries in the European Region is unclear.
- Further research is needed to investigate the yet-unknown health impacts of the food additives and by-products formed during industrial processing of such plant-based “meats”.
- There are significant gaps in our understanding of the links between plant-based diets, out-of-home meals and nutritional quality.
Conclusion
The review underscores the potential benefits of plant-based diets in enhancing both human and environmental health. It supports the promotion of plant-based diets as a strategy to prevent and control NCDs. The document emphasizes the importance of considering the quality and types of plant foods included in the diet. The analysis also points out the role of plant-based diets in reducing the negative environmental impacts related to meat and dairy production and consumption. The document acknowledges that there are concerns about the nutritional adequacy of plant-based diets. The document suggests, for consumers who are new to plant-based diets or who eat animal products frequently, it may be helpful to focus on incremental transitions towards plant-based diets by adopting plant-forward eating. In conclusion, this evidence supports shifting populations towards healthful plant-based diets that reduce or eliminate intake of animal products and maximize favourable “One Health” impacts on human, animal and environmental health.