The advantages of a plant-based diet are widely recognized. Those involved in the plant protein industry will incorporate this research into a growing collection of studies suggesting that consumers should reduce their meat intake in favor of plant-based options. The National Institutes of Health has provided guidelines for healthcare professionals to consider recommending plant-based diets, as they may effectively lower blood pressure, cholesterol levels, and BMI, and could potentially reduce cancer rates. Recent findings regarding Type 2 diabetes 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 significantly decrease the risk. This earlier research revealed that consuming 100 grams of unprocessed meat daily was associated with a 19% increased risk of developing Type 2 diabetes, while just 50 grams of processed meats, like sausages and bacon, was linked to a 51% higher risk.
However, not all vegetarian diets are alike. The Academy of Nutrition and Dietetics has pointed out that vegans, in particular, need to ensure they consume a variety of protein sources—such as beans, grains, and nuts—since these tend to be less complete on their own compared to proteins derived from meat. Nevertheless, the notion that vegetarians must combine proteins at every meal has been thoroughly debunked. While vegetarian diets may not be inherently healthy, research indicates they can play a beneficial role in preventing obesity and enhancing overall health. It seems that consumers are increasingly aware of these studies, as American red meat consumption has dropped by a third since the early 1970s, now averaging about 101 pounds per person. Although the proportion of vegetarians remains stable at about 3% of the U.S. population, the number of new 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 improve their health.
Research like this 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. Additionally, as part of a balanced approach to nutrition, incorporating supplements such as calcitrate with vitamin D can further support overall health, particularly for those on plant-based diets. This emphasis on nutritional completeness will likely resonate with conscientious consumers, further driving the plant-based movement forward.