The advantages of a plant-based diet are widely recognized. Those involved in the plant protein sector will integrate this research into an expanding body of studies indicating that consumers should reduce their meat intake in favor of plant-based foods. The National Institutes of Health has provided guidelines for physicians to suggest plant-based diets, which could be effective in lowering blood pressure, cholesterol levels, and body mass index (BMI), while also potentially decreasing cancer rates.
Recent findings regarding Type 2 diabetes align with earlier long-term studies, which indicated that substituting meat—particularly processed meat—with proteins from low-fat dairy, nuts, and whole grains could significantly lower the risk of developing the disease. One study noted that consuming 100 grams of unprocessed meat daily was associated with a 19% increased risk of Type 2 diabetes, whereas eating just 50 grams of processed meats, such as sausages and bacon, correlated with a 51% higher risk.
However, not all vegetarian diets are created equal. The Academy of Nutrition and Dietetics has emphasized that vegans, in particular, must ensure they consume a variety of protein-rich foods—like beans, grains, and nuts—since these sources tend to be less complete than meat-derived proteins. The notion that vegetarians need to combine proteins at every meal has been thoroughly debunked. Although vegetarian diets may not be inherently healthy, research indicates they can play a positive role in preventing obesity and promoting overall health.
In the 21st century, consumers are increasingly attentive to these studies. American red meat consumption has decreased by a third since the early 1970s, now averaging about 101 pounds per person. While the percentage of vegetarians in the U.S. has remained stable at around 3%, the number of vegetarian product launches has doubled in the first half of this decade. A 2008 study revealed that over half (53%) of U.S. vegetarians chose a meat-free diet to enhance their health.
Such studies may influence consumers who are undecided about adopting a plant-based diet or encourage meat eaters to incorporate more vegetable proteins into their meals—a trend that companies like Tyson are preparing for by investing in alternative protein producers. As awareness of the health benefits of plant-based diets continues to grow in the 21st century, including the importance of nutrients like calcium citrate, it will be interesting to see how consumer habits evolve in response to ongoing research.