Plant-based Research Articles

A cross-sectional survey exploring knowledge, beliefs and barriers to whole food plant-based diets amongst registered dietitians in the United Kingdom and Ireland.

Plant-based diets (PBDs) have gained popularity in recent years due to their co-benefits for human and planetary health. Although clinical guidelines now recommend well-balanced PBDs, it remains unclear how dietitians in the United Kingdom (UK) and Republic of Ireland (ROI) view such diets and their implementation in practice. This study aimed to evaluate the perspectives of registered dietitians (RDs) on the role of a whole food plant-based diet (WFPBD) in clinical practice. A cross-sectional online survey was conducted amongst RDs in the UK and ROI between September and November 2023. A total of 335 RDs participated in the survey. Most RDs (76%) agree that a well-planned WFPBD is suitable for all stages of life, with some (48%) expressing concerns over the risk of malnutrition and micronutrient deficiencies. Three-quarters of RDs (75%) incorrectly thought that plant protein is incomplete, necessitating protein combining. A WFPBD was on average ranked fourth out of 14 dietary strategies for managing some of the leading non-communicable diseases. Excluding dairy and eggs was the primary reason preventing RDs from personally adopting a WFPBD, whereas meal preparation and cost were the main barriers for their clients. The majority of RDs (79%) feel they did not receive sufficient education on WFPBDs, with 58% agreeing there are insufficient evidence-based resources available in their field. Only 33% feel supported when advocating for a WFPBD in their workplace. Although many RDs view WFPBDs as viable and clinically relevant, significant barriers to their implementation exist, underscoring the need for enhanced education and support.

The association between Planetary Health Diet Index and the risk of colorectal cancer: a case-control study

Background Despite the beneficial effects of a plant-based diet on colorectal cancer (CRC), no study has yet investigated the relationship between a Planetary Health Diet Index (PHDI) and CRC in the Iranian population. Therefore, the present case-control study aimed to assess the relationship between this index and CRC. Methods The current research was conducted on 71 patients with CRC (case group) and 142 (control group) admitted to hospitals in Tehran, Iran. The PHDI (0-150 points) was calculated based on a semi-quantitative food frequency questionnaire. Conditional logistic regression was applied to evaluate the association between CRC and PHDI and its sub-scores. Results After adjusting for the role of potential confounders, lower odds of CRC were observed in the second tertile of the total ratio score (odds ratio (OR) = 0.334; 95% confidence interval (CI): 0.127–0.878, P = 0.026) and the last tertile of PHDI (OR = 0.407; 95% CI: 0.183–0.907, P = 0.028), total adequacy score (OR = 0.261; 95% CI: 0.110–0.622, P = 0.002), and total moderation score (OR = 0.380; 95% CI: 0.162–0.891, P = 0.026) in comparison to the first tertile of each index. Conclusions The current study’s findings indicated a reverse relationship between PHDI, total adequacy, moderation, and ratio scores with the CRC odds. However, it is suggested that more research be performed in this field in the future to confirm the results of this study.

The willingness to transition to a more plant-based diet among omnivores: determinants and socioeconomic differences

Plant-based diets benefit individual health and the environment, yet most people eat omnivorous diets. We aim to (1) assess the role of multiple determinants for transitioning to more plant-based diets in a sample of omnivorous respondents, such as recommendations from doctors, scientists and politicians; lower costs; and increased availability, and to (2) identify which subpopulations are most receptive to which determinants. Using data from a survey on the use and acceptance of Traditional, Complementary and Integrative Medicine in Germany (N=4,065; N omnivorous=3,419; 84%), we find that the overall willingness to change to a more plant-based diet is low (mean=2.25 on a scale of 1 to 4). Respondents are most willing based on doctors’ recommendations (mean=2.61), and if prices for plant-based products were lower (mean=2.55), and least willing based on scientists’ and politicians’ recommendations (mean=1.86). Regression analyses reveal that men, the baby boomer cohort, and respondents with lower levels of education have a significantly lower willingness to transition to more plant-based diets. Further, recommendations from doctors, scientists, and politicians appear to be promising interventions for addressing the dietary behavior of men and older cohorts. Interventions by doctors and lower prices for plant-based products have the highest potential to induce dietary change even among the reluctant, reducing health inequalities and promoting environmentally friendly behavior.

Fabrication and characterization of acidic high internal phase emulsion gels stabilized solely by wheat gluten for plant-based mayonnaise

Plant-based diets are currently gaining more popularity as a means of reducing the environmental footprint and promoting human health. Herein, plant protein-based acidic high internal phase emulsion gels (HIPE gels) were fabricated via a facile one-pot approach using wheat gluten (WG) solely. Pre-dissolving WG in edible vinegar-water solution was contributed to the fabrication of stable emulsion gels. Factors that affect the structure and performance of plant proteins as HIPE gels stabilizers were investigated. The results indicated that the stable HIPE gels could be formed with a vinegar concentration between 5 % and 20 % and a WG concentration of 1.0 %–7.5 % only. Microscopy images reveal that a collaboration of the soluble protein molecules adsorption and protein aggregate Pickering stabilization at oil-water interface, which was turned to form stable HIPE gels. In addition, the resulted HIPE gels exhibited shear thinning behavior, viscoelastic features, and good thixotropic recovery, which provide a similar perceived texture and sensory property for formulating egg-free mayonnaise. These findings provide a useful approach to construct HIPE-based softs from low-cost wheat gluten for preparing plant-based mayonnaise.

Chasing the transition to plant-based diets: a need for more focus and guidance to facilitate effective dietary changes.

Chasing the transition to plant-based diets: a need for more focus and guidance to facilitate effective dietary changes.

Modulating the gut microbiota in Crohn's disease: a pilot study on the impact of a plant-based diet with DNA-based monitoring.

Crohn's Disease (CD) is characterized by chronic intestinal inflammation and dysbiosis. This study aimed to investigate the effects of a plant-based diet (PBD) on gut microbiota composition and inflammation in CD patients and assess the utility of trnL gene sequencing for monitoring dietary adherence. Fourteen CD patients participated in a 12-week PBD intervention. Dietary adherence was monitored through self-reported food diaries and trnL sequencing, which detects plant residues in fecal samples. Gut microbiota was analyzed using 16S rRNA sequencing, and fecal calprotectin levels were measured as an indicator of intestinal inflammation. TrnL sequencing identified 55 plant genera in fecal samples, compared to 41 reported in food diaries, highlighting its accuracy in assessing plant residue diversity. By week 4, participants demonstrated a 1.4-fold increase in plant intake, correlating with a significant increase in microbial diversity. Key genera associated with gut health, such as Faecalibacterium and Bacteroides, increased in abundance. Additionally, fecal calprotectin levels decreased from 472 mg/kg at baseline to 207 mg/kg at week 12, indicating reduced intestinal inflammation. A PBD positively influenced gut microbiota composition and decreased intestinal inflammation in CD patients. The study also demonstrated that trnL sequencing is an effective tool for assessing dietary adherence in clinical settings, offering a more objective measure than self-reported food diaries.

Diet as a treatment for chronic kidney disease

The management of chronic kidney disease (CKD) includes nutritional interventions aimed at slowing disease progression and mitigating complications. This review examines various dietary approaches for CKD treatment, focusing on carbohydrate intake modulation, ketogenic diets, and plant-based diets. Standard guidelines recommend carbohydrate intake within 45% to 65% of total calories, but there is growing interest in reducing carbohydrate consumption to preserve kidney function. Low-carbohydrate diets (<25% of total calories) have shown benefits in glycemic control and weight reduction but may pose long-term adherence challenges. High-protein, low-carbohydrate diets are discouraged due to associations with hyperfiltration and CKD progression. Limiting fructose intake has been linked to reductions in blood pressure and uric acid levels. Intermittent fasting and ketogenic diets, which promote ketone body production and reduce inflammation, have shown promise in animal models and some human studies, particularly in autosomal dominant polycystic kidney disease, though more research is needed. Plantbased diets, such as the Mediterranean and DASH (Dietary Approaches to Stop Hypertension) diets, offer cardiovascular benefits and may reduce CKD risk but require careful management of potassium intake. Overall, dietary interventions should be individualized, considering potential risks like hyperkalemia and ensuring nutritional adequacy.

Differences in within-plant oviposition preferences and immature survival between Orius predators and the importance of spatial availability of prey.

Oviposition preferences of plant-feeding predators remain a complex topic, as such omnivores choose oviposition sites by assessing both plant characteristics and the quality and quantity of nearby animal food sources. Orius predators are omnivores that oviposit endophytically, thus plant characteristics play an important role in their oviposition choices. In this study, we assessed the oviposition and foraging preferences of O. laevigatus and O. majusculus on vegetative and flowering chrysanthemum plants, and assessed the survival of their offspring on differently aged tissues. Our results show a preference of O. laevigatus for young and tender chrysanthemum tissues, where the survival of the nymphs was longer on a plant diet. In contrast, O. majusculus selected older plant parts when laying its eggs, and nymphs did not survive long on any of the plant tissues offered. The foraging activity of Orius females for animal prey (Ephestia kuehniella eggs) did not reveal any specific pattern for either of the two predators. Furthermore, we tested the plasticity of the within-plant oviposition preferences of O. laevigatus, by offering sentinel prey (E. kuehniella eggs) on distinct plant parts. We found that more eggs were laid in older plant tissue when animal prey was offered lower on the plant. Overall, our findings show that oviposition choices of Orius predators are based on a dynamic interplay between plant characteristics, presence of animal and/or floral food sources among other factors, and that differences may well occur between closely related species based on the importance of plant resources in their diet.

Growth, Feed Efficiency, and Health Status of Tilapia sp. Fed with New Technology Promoter Binder Fortified Diet

Developing a sustainable feed with minimal or no fishmeal in tilapia production is a challenge to this industry. New Technology Promoter Binder (NTPB), a guanidinoacetic acid, is a nutritional supplement to enhance the energy metabolism of the muscle and brain tissue of vertebrates. This study aimed to evaluate several plant-based diet formulations with zero and minimal use of fishmeal enriched with NTPB on the growth, feed efficiency, and health status of Tilapia sp. The experimental diets in this study were conducted based on four formulations (minimum fishmeal/FM and zero fishmeal/NFM-based diets) with 0, 0.6, and 1.2 mg·kg−1 feed of NTPB supplementation. The research indicated that the various diets given to tilapia affected the growth performance of fish in terms of growth parameters and feed efficiency. Tilapias fed with NTPB grew better than those without NPTB in both FM- and NFM-based diets. The addition of NTPB was safe for tilapia as demonstrated in the blood glucose, urea, and creatinine levels, which were normal for healthy fish. The viscerosomatic and hepatosomatic indexes of tilapia fed with the experimental diets showed no distinct differences. Adding NTPB to tilapia diets increased the hardness and amino acid contents of the tilapia’s muscle, which would benefit consumers.

Environmental sustainability of food production and consumption in the Nordic and Baltic region - a scoping review for Nordic Nutrition Recommendations 2023.

This scoping review examines environmental impacts related to food production and consumption in Nordic and Baltic countries. The overarching advice to all Nordic and Baltic countries, in line with the current body of scientific literature, is to shift to a more plant-based dietary pattern and avoid food waste. Taking into account current consumption patterns, there is a high potential and necessity to shift food consumption across the countries to minimise its environmental impact. More specifically, a substantial reduction in meat and dairy consumption and increased consumption of legumes/pulses, whole grains, vegetables, fruits, nuts, and seeds are suggested as a priority intervention. Reducing the environmental impacts of seafoods is also key and suggestions include a shift to seafoods with lower environmental impacts such as seaweed and bivalves. As part of the suggested transition to a more plant-based diet, the scope for increasing the provision of plant-based foods through increasing the cultivation of legumes/pulses, vegetables, and grains and through feed-to-food shifts within the region should be explored.

Plant-Based Diets and Phytochemicals in the Management of Diabetes Mellitus and Prevention of Its Complications: A Review.

Diabetes mellitus (DM) is currently regarded as a global public health crisis for which lifelong treatment with conventional drugs presents limitations in terms of side effects, accessibility, and cost. Type 2 diabetes (T2DM), usually associated with obesity, is characterized by elevated blood glucose levels, hyperlipidemia, chronic inflammation, impaired β-cell function, and insulin resistance. If left untreated or when poorly controlled, DM increases the risk of vascular complications such as hypertension, nephropathy, neuropathy, and retinopathy, which can be severely debilitating or life-threatening. Plant-based foods represent a promising natural approach for the management of T2DM due to the vast array of phytochemicals they contain. Numerous epidemiological studies have highlighted the importance of a diet rich in plant-based foods (vegetables, fruits, spices, and condiments) in the prevention and management of DM. Unlike conventional medications, such natural products are widely accessible, affordable, and generally free from adverse effects. Integrating plant-derived foods into the daily diet not only helps control the hyperglycemia observed in DM but also supports weight management in obese individuals and has broad health benefits. In this review, we provide an overview of the pathogenesis and current therapeutic management of DM, with a particular focus on the promising potential of plant-based foods.

Association between improved erectile function and dietary patterns: a systematic review and meta-analysis.

Erectile dysfunction (ED) is prevalent among men, but its relationship with dietary habits is uncertain. The aim of our study was to assess whether dietary patterns enhance erectile function by reviewing the literature published before August 1, 2022, via PubMed, Web of Science, and EMBASE databases. The data compiled included author details; publication dates, countries, treatments, patient numbers, ages, follow-ups, and clinical trial outcomes, such as ED cases, odds ratios (ORs), confidence intervals (CIs), and International Index of Erectile Function-5 (IIEF-5) scores with means and standard deviations. An analysis of 14 studies with 27 389 participants revealed that plant-based diets (OR = 0.71, 95% CI: 0.66-0.75; P < 0.00001), low-fat diets (OR = 0.27, 95% CI: 0.13-0.53; P = 0.0002), and alternative diets such as intermittent fasting and organic diets (OR = 0.54, 95% CI: 0.36-0.80; P = 0.002) significantly reduced ED risk. High-protein low-fat diets (hazard ratio [HR] = 1.38, 95% CI: 1.12-1.64; P < 0.00001) and high-carb low-fat diets (HR = 0.79, 95% CI: 0.55-1.04; P < 0.00001) improved IIEF-5 scores. Combined diet and exercise interventions decreased the likelihood of ED (OR = 0.49, 95% CI: 0.28-0.85; P = 0.01) and increased the IIEF-5 score (OR = 3.40, 95% CI: 1.69-5.11; P < 0.0001). Diets abundant in fruits and vegetables (OR = 0.97, 95% CI: 0.96-0.98; P < 0.00001) and nuts (OR = 0.54, 95% CI: 0.37-0.80; P = 0.002) were also correlated with lower ED risk. Our meta-analysis underscores a strong dietary-ED association, suggesting that low-fat/Mediterranean diets rich in produce and nuts could benefit ED management.

Assessment of the effect of browse plants’ feed formulation on Goat (&lt;i&gt;Capra aegagrus hircus&lt;/i&gt;) rumen microbial activities and &lt;i&gt;in vitro&lt;/i&gt; gas production

This study assessed the effect of browse Plants feed formulation on Goat (Capra aegagrus hircus) rumen microbial activities and in vitro gas production in Red Sokoto goat (Capra aegagrus hircus) over a period of fourteen (14) weeks. Four selected browse plants- Afzelia africana (TAa) Detarium microcarpum (TDm), Daniellia oliveri (TDo) and Khaya senegalensis (TKs) -were used to formulate diets for animal feeding. Three groups of growing Indigenous Red Sokoto goats were assigned to each of the browse plant diets (BPD), while the control group was placed on a basal diet only. Rumen fluids were collected from the goats intermittently for three (3) consecutive periods, and analyzed for pH, methylene blue-reduction time (MBRT), nitrate reduction, cellulose digestion, glucose fermentation and sedimentation activity rate. The results showed that browse plant feed formulation did not have a significant (p &gt; 0.05) effect on the pH value of the rumen contents. Significant (p &lt; 0.05) reductions in MBRT, nitrate reduction, and glucose fermentation were observed in all treatments except the control diets. However, the period for cellulose digestion significantly increased in all the browse plant-supplemented diet treatments. Furthermore, the volume of gas produced was significantly reduced by 64% (TAa), 62% (TDm), 71% (TDo), and 74% (TKs) in goats fed with browse plants as dietary supplements compared to 7% in the control (Tc). Overall, this study demonstrated that browse plant feed has the potential to significantly reduce the volume of methane produced and released by ruminant animals into the environment.

Association of a healthy plant-based heart-protective diet with reduced cardiovascular disease incidence and mortality: findings from the UK Biobank Study

Abstract Importance Previous research examining the effects of omnivorous and plant-based diets on CVD outcomes has produced inconsistent findings, and the importance of diet quality is overlooked. Objective To assess the relation between adherence to a healthy plant-based, heart-protective diet and the risk of cardiovascular disease (CVD) events. Design: Prospective cohort study. Methods and Results 192,274 (mean age: 56.3±7.9 years, 43.3% males) participants in UK Biobank without CVD at baseline who completed a 24-hour recall questionnaire. Using data generated by Oxford WebQ, we developed a novel heart-protective diet score (HPDS) based on 22 food groups. Cox proportional hazard models were used to study associations. During a median follow-up of 12.3 years, there were 20,692 CVD events and 1,131 CVD deaths. After adjusting for demographics, Townsend deprivation index, lifestyle factors, and history of chronic diseases, participants in the top quartile of the HPDS were at the lower risk of overall CVD (HR: 0.92, 95% CI: 0.88 to 0.95), ischemic heart disease (HR: 0.88 [95% CI: 0.83 to 0.93]), myocardial infarction (HR: 0.82, 95% CI: 0.74 to 0.90), and heart failure (HR: 0.86, 95% CI: 0.78 to 0.95) than those in the bottom quartile. Participants who adhered closely to a healthy plant-based heart-protective diet had the lowest risk of overall CVD (HR: 0.72, 95% CI: 0.61 to 0.86), ischemic heart disease (HR: 0.68, 95% CI: 0.52 to 0.89), myocardial infarction (HR: 0.65, 95% CI: 0.46 to 0.91), and heart failure (HR: 0.51, 95% CI: 0.30 to 0.85) mortality. Conclusions and relevance: Adherence to a healthy plant-based heart-protective diet rich in non-starchy vegetables, fruits, whole grains, legumes, and fish, is associated with a reduced cardiovascular disease incidence and mortality. Further research in diverse ethnic populations is necessary to validate our findings and enhance their generalizability.

Barriers to adopting a plant-based diet in various Finnish sociodemographic groups

Abstract Background According to nutrition recommendations, plant-based diets are favorable for both climate and health. However, the adoption of such diets varies between sociodemographic groups. Aims of this study are to examine how large proportions of the population have shifted towards plant-based diets to combat climate change, and to identify perceived barriers to dietary changes by gender, age, urbanization level, education, and household income. Methods The study is based on the Healthy Finland Survey conducted in 2022-2023, including 5390 participants (56% women) aged 20-74 years. Questions related to plant-based diet had pre-defined response options. Results Women reported that they had changed their diets to be more plant-based more often than men (46% vs. 31%). Women and men living in urban areas, having high education, or belonging to the highest income quartile had made changes more often than those in other sociodemographic groups. Women and men reported barriers in shifting to more plant-based diets, such as uncertainty about nutritional value (20% and 24%) and lacking skills to prepare tasty vegetarian food (30% and 28%). Disliking vegetarian foods (23%) or not being interested in the topic (28%) were also frequent issues in men, while women commonly cited the preferences of their close ones as preventing them from making vegetarian food (17%). These perceived barriers also differed between sociodemographic groups. For example, while uncertainty about nutritiousness of plant-based diets was most common in the oldest age group (29%), lack of skills to prepare tasty vegetarian food was most common in the youngest age group (35%). One third of men living in remote rural areas or with basic education reported not being interested in the topic. Conclusions Understanding barriers that prevent people in different sociodemographic groups from changing their diets to more plant-based is critical in tailoring more targeted and effective health promotion and policy. Key messages • Moving towards more plant-based diets to combat climate change and perceived barriers to dietary changes vary by gender, age, urbanization level, education, and household income. • Understanding barriers preventing people in different sociodemographic groups from changing their diets to more plant-based is critical in tailoring targeted and effective health promotion and policy.

Establishing a healthy and sustainable diet in diabetes management: a social marketing approach

Abstract Background In recent years, there has been evidence that diets based on plant-based products have positive results in the management of type 2 diabetes (T2D). However, their adoption remains low. Objectives To evaluate and understand food consumption of people with T2D; and to define priority groups for intervention using a social marketing approach. Methodology An online questionnaire was developed and applied to 832 adults with T2D living in Portugal and France. The questionnaire included the collection of socio-demographic data, health data, as well as data on food consumption, eating habits, awareness and attitudes towards the consumption of plant-based foods. Finally, hands-on food workshops were organized to convey practical knowledge on plant-based food cooking. Results Regarding eating habits, 11% of participants have already excluded or would like to exclude meat products, and 37% would like to consume them in smaller quantities. 35% of the participants intend to increase the intake of plant-based products. The most well-known diets among the participants were the Mediterranean diet (80%) and Low Carb diet (51%). Regarding the Planetary diet, 86% of the participants expressed low or no knowledge. Regarding the consumption of plant-based foods, 61% of participants view them as a desirable and suitable option for people with diabetes. Furthermore, the planetary diet is among the least often recommended by healthcare professionals (1%). The clustering of participants originated five main groups, with two being highlighted as particularly relevant for intervention, namely through knowledge or practical support. Conclusions Overall, participants with T2D seem to have a positive attitude towards increasing the consumption of plant-based products and decreasing the consumption of meat products. Social marketing profiling identified specific clusters which constitute priority target groups for support in shifting to healthier and sustainable diets. Key messages • Social marketing profiling identified specific clusters which constitute priority target groups to support the shift towards plant-based/planetary diets. • Hands-on food workshops were shown to be effective in conveying practical knowledge and motivation about plant-based diets.

Dietary Pattern Trajectories in French Adults Over Time (2014-2022): Role of Socioeconomic Factors

Abstract While dietary transitions towards more plant-based diets are urgently needed, few studies have investigated current diet trajectories, based on observed longitudinal data. This study investigated current dietary transitions of French adults over an 8 years period (2014-2022), while assessing the nutritional quality of the consumed foods and the role of diverse socio-economic factors. Consumption data from 17,187 NutriNet-Santé cohort participants weighted for the French Census were collected using a food frequency questionnaire in 2014, 2018, 2022. Adopting a gender-specific approach, consumption changes in 23 food groups were assessed over time. The nutritional quality was evaluated using the cDQI score, categorizing foods into ‘healthy’ and ‘unhealthy’. The socioeconomic analysis targeted four food groups (red meat, processed meat, legumes and wholegrain products), strongly linked to mortality risk and recognized as significant markers of the sustainable diet transition. All analyses were conducted using multi-adjusted mixed-effects models. Consumption of some healthy plant-based foods (nuts +59 %, legumes +22%, wholegrain products +7%) significantly increased over time; while consumption of some unhealthy foods (red meat -19%, refined cereals -18%, sweet drinks -15%) decreased. Conversely, consumption of prepared and mixed dishes (+16%), processed meat (+35%) and butter (+100%) increased. These changes differed in magnitude between sexes and translated into an improved food quality score (cDQI). Occupational status was linked to longitudinal changes in food consumption, showing increased intake of plant-based foods among students and higher socio-professional categories. Our findings provide accurate data on trends and factors for targeted initiatives, guiding strategic interventions for a sustainable dietary transition. Key messages • Plant-based food consumption increased while unhealthy food intake, both plant and animal-based, decreased; Gender differences were observed in baseline consumption and the extent of changes over time. • Occupational status was linked to longitudinal changes in food consumption. Increased intake of plant-based foods was observed among students and higher socio-professional categories.

Effect of sustainable food habits on gut microbiota diversity: A pilot study

Abstract Background To reach climate goals, sustainable food habits are needed and a plant-based diet is more climate-friendly. However, analyses of food products show that the highest levels of pesticide residues have been found in vegetables, fruits and cereal. Further, pesticide residues have been seen to decrease microbiota diversity. Since microbiota diversity is linked to human health, understanding these dynamics is crucial. This study aimed to evaluate the effect of sustainable food habits on gut microbiota diversity. Methods An 8-week intervention study on sustainable food habits with participants randomized into three groups and assigned to different diets; climate friendly (n = 8), organic (n = 9) and control group (n = 9). Data was collected at baseline, at 4 weeks, and at 8 weeks and included a comprehensive meal questionnaire (Meal-Q), urine samples for pesticide analysis, and fecal samples for gut microbiota diversity. As intervention the groups attended four educational sessions about their specific diet. Linear mixed-effects models were used for data analyses. Results There was no indication of adverse effects of a climate friendly diet (p = 0.79) or an organic diet (p = 0.32) on gut microbiota diversity compared to the control group. Pesticide residues that showed negative effects on gut microbiota diversity were mepiquat (p &amp;lt; 0.05) and chlormequat (p &amp;lt; 0.05). The single food items that had adverse effects on gut microbiota diversity was Lemonade (p &amp;lt; 0.05), Juice (p &amp;lt; 0.05), and Brie cheese (p &amp;lt; 0.05). Conclusions Despite its small sample size, this study provides valuable insights, supported by an 8-week longitudinal design and comprehensive monitoring of dietary habits. Notably, both climate-friendly and organic diets showed trends toward increased gut microbiota diversity over time. These findings need to be confirmed in future studies with longer durations and larger sample size. Key messages • A climate-friendly diet not only benefits planetary health but also holds potential for individual health improvements. • Increased intake of plant-based items did not reduce gut microbiota diversity.

Avoiding hedonic contrast to increase acceptance of healthy sustainable school meals

Abstract To promote sustainable eating in schools, new approaches for embracing plant-based (PB) meals are needed. Hedonic contrast (HC) describes how liking for one item is influenced by the recent experience of other items of different hedonic valence. Despite its established impact on liking, HC’s effect on intake, particularly in repeated exposure experiments, is limited. Moreover, its effect on food-related emotions remains largely unexplored. Hence, this study investigated how HC influences liking, emotions and intake of an innovative co-created PB dish, served as part of a course meal, at school in a repeated exposure study. Two groups of students (N (HC) =71, mean age=14.5 and N (control) =57, mean age=15.3) were served the same neutrally liked main PB dish (pumpkin stuffed lentils balls (LPA)) after a starter dish (rice with vegetables) which was altered in taste through seasoning and cooking methods to be more (HC) or less (control) tasty. The exposure was repeated once/week for 5 consecutive weeks. Liking and emotional responses for the dishes were recorded through a questionnaire and food consumption by weighting plate waste. HC led to lower liking (p = 0.037) and lower positive emotions (cheerful, pleasure) with high arousal (surprise) for LPA, while increasing negative valence emotions (disappointed). Moreover, LPA consumption was significantly lower in the HC group vs the control (45% vs 60% respectively, p = 0.040), resulting in lower protein intake in the HC group (p = 0.029). The effects of HC remained stable with time. This study, for the first time, reveals a sustained rise in food-related positive high arousal emotions, when foods are presented following less liked food. Since new foods evoking positive valence and high arousal emotions have higher chances to be appreciated than foods evoking positive valence and low arousal emotions, this work opens new perspectives on how to propose new, healthier and more sustainable PB dishes in school canteens. Key messages • Avoiding negative contrast between school meals is a promising strategy to ensure higher liking, intake and increased positive emotions over repeated exposure for innovative plant-based dishes. • To enhance adolescent’s acceptance and uptake of new plant-based dishes in school canteens, it is better to serve them after less tasty options.

Plasma lipids and glycaemic indices in Australians following plant-based diets versus a meat-eating diet

BackgroundVegan and vegetarian dietary patterns are known to beneficially modulate risk factors for cardiovascular disease; however, the current literature does not differentiate between various plant-based diets. This study aimed to examine the association between various plant-based diets and plasma lipids and glycaemic indices compared to a regular meat-eating diet.MethodsA cross-sectional study of Australian adults (n = 230) aged 30-75yrs habitually consuming the following were recruited: vegan, lacto-vegetarian, pesco-vegetarian, semi-vegetarian, or regular meat-eater. Multivariable regression analysis was used to adjust for covariates.ResultsCompared to regular meat-eaters, vegans had significantly lower total cholesterol (-0.77mmol/L,95% CI -1.15, -0.39, P < 0.001), low-density lipoprotein cholesterol (LDL-C, -0.71mmol/L, 95% CI -1.05, -0.38, P < 0.001), non-high-density lipoprotein cholesterol (non-HDL-C, -0.75mmol/L, 95% CI -1.11, -0.39, P < 0.001), total cholesterol/HDL-C-ratio (-0.49mmol/L, 95% CI -0.87, -0.11, P = 0.012), fasting blood glucose (FBG, -0.29mmol/L, 95% CI -0.53, -0.06, P = 0.014), haemoglobin A1C (-1.85mmol/mol, 95% CI -3.00, -0.71, P = 0.002) and insulin (-1.76mU/L, 95% CI -3.26, -0.26, P = 0.021) concentrations. Semi-vegetarians had significantly lower LDL-C (-0.41mmol/L, 95% CI -0.74, -0.08, P = 0.041) and non-HDL-C (-0.40mmol/L, 95% CI -0.76, -0.05, P = 0.026) and lacto-ovo vegetarians had significantly lower FBG (-0.34mmol/L, 95% CI -0.56, -0.11, P = 0.003) compared to regular meat-eaters. There were no differences in HDL-C and triglycerides between plant-based and regular-meat diets.ConclusionsPlasma lipaemic and glycaemic measures as a collective were more favourable among vegans, whereas among lacto-ovo vegetarians and semi-vegetarians, only some measures were favourable.Trial registrationACTRN12621000743864. Date 6/11/2021.