Study: Plant-Based Diet Reduces Metabolic Acidosis

According to a new study published by the Journal of Nutritional Science, “dietary shifts toward plant-based nutrition effectively reduces dietary-induced, low-grade metabolic acidosis.”

“Contemporary diets in Western countries are largely acid-inducing and deficient in potassium alkali salts, resulting in low-grade metabolic acidosis”, states the study. “The chronic consumption of acidogenic diets abundant in animal-based foods (meats, dairy, cheese and eggs) poses a substantial challenge to the human body’s buffering capacities and chronic retention of acid wherein the progressive loss of bicarbonate stores can cause cellular and tissue damage.”

In this narrative review, researchers “examine DAL quantification methods and index observational and clinical evidence on the role of plant-based diets, chiefly vegetarian and vegan, in reducing DAL.”
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University of Sterling Votes to Make College Menus 100% Vegan

A majority of students at the University of Stirling in Scotland, United Kingdom, have voted to make their campus menus 100% vegan by 2025.

The University of Sterling.

The move, which will make the college the first major university to make the move to all-vegan menus, is designed to support a more sustainable and environmentally friendly food system.

The move was introduced by the Plant-Based Universities campaign to the University of Stirling’s Students’ Union. The motion notes that the largest portion of carbon emissions comes from animal agriculture. For example, producing one kilogram (2.2 pounds) of beef resulted in 70 kilograms (154 pounds) of emissions.
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Report: Soy Protein Market is Projected to Reach $14.1 Billion by 2029

According to a new market research report the soy protein market is projected to reach $14.1 billion by 2029 at a compound annual growth rate (CAGR) of 9.9% from 2022 to 2029

In terms of volume, the market is projected to reach 7,698.9 thousand tons by 2029, at a CAGR of 7.3% from 2022 to 2029.

“The rising health concerns and increasing obesity levels in human society have led consumers to cut back on animal protein consumption and switch to plant-based proteins as an alternative”, states the report. “Soy protein is a versatile protein supplement and contains well-balanced amino acids, making it comparable to animal protein. It also contains health-promoting compounds like isoflavones.”
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Report: 42% Worldwide Believe Plant-Based Meat Will Replace Meat in Next Decade

42% of consumers worldwide think most people will likely be eating plant-based food instead of meat in the next ten years.

This is according to a new global consumer research study conducted by GlobeScan, a global insights and advisory consultancy, and EAT, the science-based non-profit for global food system transformation.

The report into healthy, sustainable, and equitable food also revealed that more than half of people (51%) say they feel less secure about their food supply in the face of Covid-19, conflict, and climate change. There is significant variation in how this is being felt in different countries and regions, with Latin America reporting some of the highest levels of food insecurity in Brazil (73%), Columbia (72%), and Peru (69%), together with Kenya (77%) and Italy (64%). Respondents from India (19%), Saudi Arabia (33%), and Egypt (35%) on the other hand show the least concern.
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Beyond Meat Partners with American Cancer Society to Advance Research on Cancer Prevention

In a press release Beyond Meat and the American Cancer Society (ACS) today announced a multi-year agreement to advance research on plant-based meat and cancer prevention, as well as to help ACS continue to build the foundation of plant-based meat and diet data collection.

The commitment aims to advance the understanding of how plant-based meats contribute to healthy diet patterns and their potential role in cancer prevention and is a crucial step towards long-term research in the plant-based protein field, states the news release.

“American Cancer Society guidelines have long recommended a diet rich in plant foods with limited intake of processed and red meat,” said William L. Dahut, M.D., Chief Scientific Officer at the American Cancer Society. “While short-term research studies have shown that switching to plant-based meat improves risk factors for heart disease, including cholesterol levels and body weight, research in this area is still in its early stages, particularly in relation to cancer.”
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Study: Plant-Based Diet Linked to Reduced Stroke Risk

Plant-based diets are linked to reduced risk of stroke, finds a new study published in the journal Annals of Neurology and published online ahead of print by the National Institute of Health.

The comprehensive study was conducted by researchers at the University of Vermont, Beth Israel Deaconess Medical Center, the University of Texas Health Science Center, the University of Alabama, Chulalongkorn University in Thailand, the University of Mississippi Medical Center and Massachusetts General Hospital.

For the study researchers “identified metabolites associated with diet patterns and incident stroke in a nested cohort from the REasons for Geographic and Racial Differences in Stroke (REGARDS) study.”
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Report: Plant-based Seafood Market to Grow from $42 Million in 2021 to $1.3 Billion by 2031

A new report predicts that the vegan seafood market will grow from its modest value in 2021 to become a billion dollar market by 2031.

Gardein F’sh Filets.

The Plant-based Seafood Market Report was conducted and released by Allied Market Research. It found that the global plant-based seafood industry generated $42.1 million in 2021, and is anticipated to generate $1.3 billion by 2031. This would represent a jaw-dropping compound annual growth rate of 42.3%. 

“The depletion of natural ocean resources, rise in global population, increase in pressure on the global food supply chain, surge in the prevalence of zoonotic diseases among humans, rise in vegan population, and increase in awareness regarding animal welfare and animal cruelty in farms drive the growth of the global plant-based seafood market”, states the report. “However, high prices of plant-based seafood and inability of plant-based seafood to mimic original seafood taste restrict the market growth. Moreover, technological advancements and new product launches present new opportunities in the coming years.”
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Study: Plant-Based Diet Has “More Favorable Nutrient Composition for Cardiovascular Health” Than Omnivore Diet

A study published in the recent issue of the peer-reviewed journal Nutrients “concluded that a plant-based diet had a more favorable nutrient composition for cardiovascular health than the omnivorous dietary pattern of the control group.”

In addition to being published in the journal Nutrients, the study was epublished by the National Institute of Health. It was conducted by researchers at Immanuel Hospital Berlin, the University of Freiburg and Charité-Universitätsmedizin Berlin. It’s titled Does a Plant-Based Diet Stand Out for Its Favorable Composition for Heart Health? Dietary Intake Data from a Randomized Controlled Trial.

“A plant-based diet (PBD) can provide numerous health benefits for patients with cardiovascular risk factors”, states the study. “However, an inadequately planned PBD also bear the potential for deficiencies in certain macro- and micronutrients.”

The present study “analyzed nutrient profiles of individuals who adopted a PBD as part of the CardioVeg study.”
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