Eating less meat was also linked with a lower risk of colorectal, breast, and prostate cancer.
Articles on Plant-based diet
Displaying 41 - 60 of 84 articles
Sugar gets a bad rap, but exactly which sugar is meant? Nutrient-dense sweet ripe fruits are a far cry from refined table sugar – and their differences can have big health implications.
As a laureate professor in nutrition and dietetics, people often ask me what I eat. Here are four plant-based foods I have on my weekly grocery list.
As new year’s resolutions start pouring in, you may want to reconsider a plant-based diet if your motivation is health.
Going vegan has been found to bring health benefits, but it can also impact your friendships.
A new study provides a detailed way to calculate the climate impact of food production, which could lead to more sustainable farming policies and methods.
Many plant-based products contain similar ingredients to ultra-processed foods.
Solve the climate and extinction crises together, or solve neither.
Pandemic viruses arise from raising, harvesting and eating animals. Policy strategy for averting the next pandemic should include supporting those already seeking to make plant-based dietary changes.
Appearance, texture and flavour are the three main challenges food scientists face when developing a convincing plant-based meat.
Tackling climate change involves changes in behaviour that would significantly improve people’s general health — and save money.
Hydrogen sulphide is a smelly, poisonous gas, but it plays an important role in aging and longevity. New research shows that eating less meat could be a key to harnessing its healthy effects.
Plant-based diets can be healthy but ingredients matter. Heavily processed meat substitutes can be high in saturated fats and sodium.
Since the beginning of the COVID-19 pandemic, there has been an increased interest in local food. This demand could be leveraged to help develop community resilience and encourage healthier diets.
Recycling and turning off the lights are good steps towards a more sustainable society, but they are not nearly as important for the climate as reducing meat consumption, air travel and driving.
A well-planned plant-based diet can support good health at every age.
Trump’s recent executive order to keep meat plants open is premised on a lie: that a meat shortage is a food shortage.
The recommendations of experts aren’t reaching people in the supermarket aisles. So what can be done about it?
Research shows a wider impact than you might think, including on mental health and pain.
Eating plant-based proteins is linked with lower risk of heart disease, stroke and diabetes.
Top contributors
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Associate Professor, Institute for Physical Activity and Nutrition, Deakin University
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Professor, Sustainable Food Systems, Dalhousie University
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Director, Agri-Food Analytics Lab, Professor in Food Distribution and Policy, Dalhousie University
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Associate Professor in Translational Medicine, University of Exeter
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Professor of Community Health and Wellbeing, The University of Queensland
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Associate lecturer, Nutritional Biochemistry, University of Hertfordshire
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Accredited Practising Dietitian and Lecturer, Southern Cross University
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Research Associate, Centre for Culinary Innovation, Northern Alberta Institute of Technology
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PhD Candidate & Registered Dietitian, Applied Human Nutrition, University of Guelph
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Senior research associate, University of Technology Sydney
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Professor of Sociology, University of East Anglia
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Professor, Dept of Food, Agricultural and Resource Economics, University of Guelph
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Laureate Professor in Nutrition and Dietetics, University of Newcastle
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Program Director of Nutrition and Food Sciences, Accredited Practising Dietitian, Adelaide University
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Clinical Instructor of Land and Food Systems, University of British Columbia