Page 100 - FoodFocusThailand No.195 June 2022

SPECIAL REPORT

recommendations, though they are usually lower in this
respect than less restrictive forms of plant-based diets.
However, it should be noted that current research in this
area is based on a small number of cohort studies.
According to a systematic review, vegan diets are
typically associated with relatively low intakes of vitamins
B2, B12, D, iodine, zinc, calcium and selenium. Intake of
vitamin B12 (important for several bodily functions including
a healthy nervous system) was found to be significantly
lower in vegans. The review found that vegan diets are
characterized by lower consumption of saturated fat and
higher consumption of beneficial unsaturated fat. It also
found that such diets are not associated with a risk of
insufficient intake of vitamins A, B1, B6, B9 (folate), C, E,
iron, phosphorus, magnesium or copper in adult
populations.

Ultra-processed Plant-based Foods
Not with standing the health benefits of a diet rich in
plant-based foods, not all plant-based diets are healthy.
While such diets are typically characterized in terms of the
proportion of plant-based foods they contain relative to
animal foods, little consideration may be given to the types
and quality of the plant foods concerned. It is common to
associate plant-based diets with healthful, whole and
minimally processed plant foods such as whole grains, fruits
red meat has been found to increase the risk of bowel cancer. However, and vegetables, legumes, nuts and seeds. However,
calcium – mainly from dairy products – offers some protection against refined grains, and sugar-sweetened beverages, snacks
colorectal cancer. Vegans, vegetarians and pescatarians have been found and confectionery are foods that can still be considered
to have a lower risk for all cancers compared to non-vegetarians. According “plant-based” as they or their ingredients originate
to the World Cancer Research Fund, diets that reduce the risk of cancer from plants and may be free from animal products.
contain no more than modest amounts of red meat and little or no processed Modern plant-based diets may also include ultra-
meat. processed foods. These include imitation processed “meats”
Diabetes is inextricably linked to obesity rates since a high (including products marketed as sausages, nuggets and
body mass index (BMI) is the most critical risk factor. Various studies have burgers), beverages (for example, almond and oat “milk”),
found that vegetarians and vegans generally have a lower BMI than and plant-based “cheese” and “yoghurt”. Ultra-processed
otherwise comparable non-vegetarians. Research suggests that low meat foods, as defined by the NOVA classification system, are
and non-meat eaters have a lower risk of diabetes, largely because of formulations of substances derived from whole foods, such
their lower BMI. However, it should be noted that non-meat eaters generally as starches, sugars, fats and protein isolates, with little, if
have healthier lifestyles than meat eaters. Taken together, the beneficial any, whole food, and often with added flavors, colors,
effects of plant-based diets, including the protection they offer against emulsifiers and other cosmetic additives to improve shelf-
premature mortality, provide strong evidence for public health guidelines life, palatability and visual appeal. Consequently, there are
recommending healthful plant-based diets as a means to prevent and control significant knowledge gaps in the nutritional composition of
NCDs. such meat and dairy substitutes, while the extent of their
contribution to contemporary diets in many countries in the
Macro- and Micronutrient Intake in Plant-based Diets European Region is unclear. In addition, further research is
There are some concerns about the nutritional adequacy of needed to investigate the yet-unknown health impacts of
plant-based diets, particularly vegan diets which exclude all forms the food additives and by-products formed during industrial
of animal foods in their entirety. While the absorption and availability of processing of such plant-based “meats”.
specific micronutrients (such as iron, vitamin A and zinc) may be lower in Plant-based foods are increasingly becoming part of
plant than animal foods, obtaining recommended levels of these the growing out-of-home meal sector in the WHO European
micronutrients can still be achieved with an appropriately planned vegan diet Region – a growing sector that includes food and beverage
that includes a variety of different plant foods As for other micronutrients outlets where food and drink can be bought for consumption
such as vitamin D and vitamin B12, which are mostly found in animal outside the home. A 2020 study found that plant-based
sources, vegans may consider the consumption of fortified foods and – in meals produced in the out-of-home sector can contain high
the specific case of vitamin D – adequate sun exposure. Accordingly, amounts of salt. There are, however, significant gaps in
individuals who consume a vegan diet should remain aware of potential our understanding of the links between plant-based diets,
micronutrient insufficiencies. Vegan diets generally meet protein intake out-of-home meals and nutritional quality.

100 FOOD FOCUS THAILAND JUN 2022

23/5/2565 BE 13:12
95-101_Special Report_NCD.indd 100 23/5/2565 BE 13:12
95-101_Special Report_NCD.indd 100