Login Register Cart 0
Generic placeholder image

Current Nutrition & Food Science

Editor-in-Chief

ISSN (Print): 1573-4013
ISSN (Online): 2212-3881

Back
Journal Home About Journal Editorial Board Journal Insight Current Issue Volumes/Issues
Subscribe
Review Article

Vegan Diet: A Novel Trend in Healthy Living

Author(s): Gaithaongamliu Kamei, Prasad Rasane*, Jyoti Singh, Sawinder Kaur, Mahendra Gunjal, Jaspreet Kaur, Raghav Gupta, Dipendra Kumar Mahato, Sushma Gurumayum and Sunil Kumar Dwivedi

Volume 20, Issue 8, 2024

Published on: 02 October, 2023

Page: [952 - 965] Pages: 14

DOI: 10.2174/0115734013258111230922051736

Price: $65

conference banner
Abstract

An entirely animal-free diet that prioritizes natural plant-origin foods such as vegetables, fruits, whole grains, pulses, and lentils is known as a vegan diet. Lowering persistent diseases like type-2 diabetes, cardiovascular conditions, cancer, and many others offers numerous positive health effects. Different aspects of how a vegan diet affects health are studied, and the dietary pattern is analyzed. Along with the trend of a vegan diet, many people have become aware of the importance of following a vegan diet, and many do this for health reasons or due to religious beliefs. A vegan diet has also been seen to positively affect aging. As vegan diet choices are growing, there are now more options for meat and non-dairy alternatives. Optimization for developing an alternative vegan food product is necessary to produce the most favorable product quality and achieve the best. This paper indicates the vegan diet as a whole and how the vegan diet can help treat chronic diseases. It also reviews vegan products for alternative use and their stance in the food industry.

Keywords: Vegan diet, motivation, health benefits, chronic diseases, healthy aging, COVID-19, plant-based alternatives.

« Previous Next »
Graphical Abstract

[1]
Selinger E, Neuenschwander M, Koller A, et al. Evidence of a vegan diet for health benefits and risks – an umbrella review of meta-analyses of observational and clinical studies. Crit Rev Food Sci Nutr 2022; 1-11.
[http://dx.doi.org/10.1080/10408398.2022.2075311]
[2]
Alshammari E. The role of diet in bacterial/viral infections: Vegan diet, red meat, and the Coronavirus. J Adv Pharm Educ Res 2021; 11(2): 71-4.
[http://dx.doi.org/10.51847/YtFun5L38U]
[3]
Amal Feki , Intissar Kammoun , Malek Aroui , et al. Hypocholesterolemic effects of a polysaccharide isolated from Balangu (Lallemantia royleana) seeds in Wistar rat fed on a cholesterol-containing diet. Cell Mol Biol 2022; 68(10): 38-46.
[http://dx.doi.org/10.14715/cmb/2022.68.10.6] [PMID: 37114274]
[4]
Glick-Bauer M, Yeh MC. The health advantage of a vegan diet: exploring the gut microbiota connection. Nutrients 2014; 6(11): 4822-38.
[http://dx.doi.org/10.3390/nu6114822] [PMID: 25365383]
[5]
Ghaffari M, Rodrigo PGK, Ekinci Y, Pino G. Consumers’ motivations for adopting a vegan diet: A mixed-methods approach. Int J Consum Stud 2022; 46(4): 1193-208.
[http://dx.doi.org/10.1111/ijcs.12752]
[6]
Christian N, Herre EA, Mejia LC, Clay K. Exposure to the leaf litter microbiome of healthy adults protects seedlings from pathogen damage. Proc R Soc B Biol Sci 2017; 284(1858): 20170641.
[http://dx.doi.org/10.1098/rspb.2017.0641]
[7]
Market size report (2020) Vegan Food Market Size, Share and Growth Analysis [2028]. Available from: https://www.fortunebusinessinsights.com/vegan-food-market-106421 (assessed on 04 July, 2023).
[8]
Appleby PN, Key TJ. The long-term health of vegetarians and vegans. Proc Nutr Soc 2016; 75(3): 287-93.
[http://dx.doi.org/10.1017/S0029665115004334] [PMID: 26707634]
[9]
Simeone G, Bergamini M, Verga MC, et al. Do vegetarian diets provide adequate nutrient intake during complementary feeding? A systematic review. Nutrients 2022; 14(17): 3591.
[http://dx.doi.org/10.3390/nu14173591] [PMID: 36079848]
[10]
Liu HW, Tsai WH, Liu JS, Kuo KL. Association of vegetarian diet with chronic kidney disease. Nutrients 2019; 11(2): 279.
[http://dx.doi.org/10.3390/nu11020279] [PMID: 30691237]
[11]
X Jing , S Alam , F Khan , et al. Improvement of lipid profile and hepatic oxidative stress in high-fat-diet- induced hyperlipidemic Swiss albino rats by Piper betle juice: evidences from in vivo and in silico studies. Cell Mol Biol 2022; 68(9): 1-13.
[http://dx.doi.org/10.14715/cmb/2022.68.9.1] [PMID: 36905282]
[12]
Marrone G, Guerriero C, Palazzetti D, et al. Vegan diet health benefits in metabolic syndrome. Nutrients 2021; 13(3): 817.
[http://dx.doi.org/10.3390/nu13030817] [PMID: 33801269]
[13]
Maukonen M, Harald K, Kaartinen NE, et al. Partial substitution of red or processed meat with plant-based foods and the risk of type 2 diabetes. Sci Rep 2023; 13(1): 5874.
[http://dx.doi.org/10.1038/s41598-023-32859-z] [PMID: 37041301]
[14]
McEvoy CT, Temple N, Woodside JV. Vegetarian diets, low-meat diets and health: a review. Public Health Nutr 2012; 15(12): 2287-94.
[http://dx.doi.org/10.1017/S1368980012000936] [PMID: 22717188]
[15]
Craig WJ. Health effects of vegan diets. Am J Clin Nutr 2009; 89(5): 1627S-33S.
[http://dx.doi.org/10.3945/ajcn.2009.26736N] [PMID: 19279075]
[16]
Dybvik JS, Svendsen M, Aune D. Vegetarian and vegan diets and the risk of cardiovascular disease, ischemic heart disease and stroke: a systematic review and meta-analysis of prospective cohort studies. Eur J Nutr 2023; 62(1): 51-69.
[http://dx.doi.org/10.1007/s00394-022-02942-8] [PMID: 36030329]
[17]
Lotfi M, Nouri M, Turki Jalil A, et al. PLANT‐BASED diets could ameliorate the risk factors of cardiovascular diseases in adults with chronic diseases. Food Sci Nutr 2023; 11(3): 1297-308.
[http://dx.doi.org/10.1002/fsn3.3164] [PMID: 36911818]
[18]
Kim J, Kim H, Giovannucci EL. Quality of plant-based diets and risk of hypertension: a Korean genome and examination study. Eur J Nutr 2021; 60(7): 3841-51.
[http://dx.doi.org/10.1007/s00394-021-02559-3] [PMID: 33864513]
[19]
Susanto T, Rasny H, Kurdi F, Yunanto RA, Rahmawati I. Management of hypertension using a plant-based diet among farmers: protocol for a mixed methods study. JMIR Res Protoc 2023; 12: e41146.
[http://dx.doi.org/10.2196/41146] [PMID: 37010908]
[20]
Tomé-Carneiro J, Visioli F. Plant-based diets reduce blood pressure: a systematic review of recent evidence. Curr Hypertens Rep 2023; 25(7): 127-50.
[http://dx.doi.org/10.1007/s11906-023-01243-7] [PMID: 37178356]
[21]
Hou YC, Huang HF, Tsai WH, et al. Vegetarian diet was associated with a lower risk of chronic kidney disease in diabetic patients. Front Nutr 2022; 9: 843357.
[http://dx.doi.org/10.3389/fnut.2022.843357] [PMID: 35558755]
[22]
Wu CL, Tsai WH, Liu JS, Liu HW, Huang SY, Kuo KL. Vegan diet is associated with a lower risk of chronic kidney disease in patients with hyperuricemia. Nutrients 2023; 15(6): 1444.
[http://dx.doi.org/10.3390/nu15061444] [PMID: 36986174]
[23]
Ayenigbara IO. Risk-reducing measures for cancer prevention. Korean J Fam Med 2023; 44(2): 76-86.
[http://dx.doi.org/10.4082/kjfm.22.0167] [PMID: 36966737]
[24]
World health organization. Cancer. 2022. Available from: https://www.who.int/news-room/fact-sheets/detail/cancer#:~:text=The%20problem-,Cancer%20is%20a%20leading%20cause%20of%20death%20worldwide%2C%20accounting%20for,lung%20(2.21%20million%20cases)%3B (accessed on 05 July, 2023).
[25]
Kasodhan S, Singh S, Siaw P, Eshun F. An overview on the importance of vegan diet. Pharma Innovation Journal 2022; SP-11(7): 255-61.
[26]
Kopacz M, Piekara A, Krzywonos M. Fermented vegan foods. Zywnosc Nauka Technologia Jakosc/Food Science Technology Quality 2021; 128(3): 147-59.
[http://dx.doi.org/10.15193/zntj/2021/128/396]
[27]
Jiang Y, Jarr K, Layton C, et al. Therapeutic implications of diet in inflammatory bowel disease and related immune-mediated inflammatory diseases. Nutrients 2021; 13(3): 890.
[http://dx.doi.org/10.3390/nu13030890] [PMID: 33801883]
[28]
Syiemlieh I, Morya S. Dairy and non-dairy based probiotics: A review. Pharma Innov 2022; 11(6S): 2956-64.
[http://dx.doi.org/10.22271/tpi.2022.v11.i6Sak.13568]
[29]
Sköldstam L. Fasting and vegan diet in rheumatoid arthritis. Scand J Rheumatol 1986; 15(2): 219-21.
[http://dx.doi.org/10.3109/03009748609102091] [PMID: 3749829]
[30]
Bell HN, Rebernick RJ, Goyert J, et al. Reuterin in the healthy gut microbiome suppresses colorectal cancer growth through altering redox balance. Cancer Cell 2022; 40(2): 185-200.e6.
[http://dx.doi.org/10.1016/j.ccell.2021.12.001] [PMID: 34951957]
[31]
Prochazkova M, Budinska E, Kuzma M, et al. Vegan diet is associated with favorable effects on the metabolic performance of intestinal microbiota: A cross-sectional multi-omics study. Front Nutr 2022; 8: 783302.
[http://dx.doi.org/10.3389/fnut.2021.783302] [PMID: 35071294]
[32]
Öz M, Di̇kel S. Effect of garlic (Allium sativum) - supplemented diet on growth performance, body composition and fatty acid profile of rainbow trout (Oncorhynchus mykiss). Cell Mol Biol 2022; 68(1): 217-25.
[http://dx.doi.org/10.14715/cmb/2022.68.1.26] [PMID: 35809310]
[33]
Dominguez LJ, Veronese N, Baiamonte E, et al. Healthy aging and dietary patterns. Nutrients 2022; 14(4): 889.
[http://dx.doi.org/10.3390/nu14040889] [PMID: 35215539]
[34]
Schockmel MA. The COVID-19 pandemic: An opportunity to go vegan. CSSE, “COVID-19 Dashboard by the Center for Systems Science and Engineering (CSSE) at John Hopkins University”. 2020. Available from: https://coronavirus.jhu.edu/map.html (Accessed on: December, 26, 2020).
[35]
Mishra S, Patel M. Role of nutrition on immune system during COVID-19 pandemic. J Food Nutr Health 2020; 3(2)
[36]
Brown RB. Low dietary sodium potentially mediates COVID-19 prevention associated with whole-food plant-based diets. Br J Nutr 2023; 129(7): 1136-41.
[http://dx.doi.org/10.1017/S0007114522002252] [PMID: 35912674]
[37]
Mathur P. Influence of the Covid-19 pandemic on dietary habits and nutritional status. Interdisciplinary E-journal, volume II. 2022. Available from: http://perspectives-jdmc.in/
[38]
Stephan A, Ahlborn J, Zajul M, Zorn H. Edible mushroom mycelia of Pleurotus sapidus as novel protein sources in a vegan boiled sausage analog system: functionality and sensory tests in comparison to commercial proteins and meat sausages. Eur Food Res Technol 2018; 244(5): 913-24.
[http://dx.doi.org/10.1007/s00217-017-3012-1]
[39]
Zhang T, Dou W, Zhang X, et al. The development history and recent updates on soy protein-based meat alternatives. Trends Food Sci Technol 2021; 109: 702-10.
[http://dx.doi.org/10.1016/j.tifs.2021.01.060]
[40]
Alcorta A, Porta A, Tárrega A, Alvarez MD, Vaquero MP. Foods for plant-based diets: challenges and innovations. Foods 2021; 10(2): 293.
[http://dx.doi.org/10.3390/foods10020293] [PMID: 33535684]
[41]
He J, Evans NM, Liu H, Shao S. A review of research on plant-based meat alternatives: Driving forces, history, manufacturing, and consumer attitudes. Compr Rev Food Sci Food Saf 2020; 19(5): 2639-56.
[http://dx.doi.org/10.1111/1541-4337.12610] [PMID: 33336979]
[42]
Erem E, Icyer NC, Tatlisu NB, Kilicli M, Kaderoglu GH, Toker ÖS. A new trend among plant-based food ingredients in food processing technology: Aquafaba. Crit Rev Food Sci Nutr 2021; 1-18.
[http://dx.doi.org/10.1080/10408398.2021.2002259] [PMID: 34761963]
[43]
Kurek MA, Onopiuk A, Pogorzelska-Nowicka E, Szpicer A, Zalewska M, Półtorak A. Novel protein sources for applications in meat-alternative products—insight and challenges. Foods 2022; 11(7): 957.
[http://dx.doi.org/10.3390/foods11070957] [PMID: 35407043]
[44]
Deswal A, Deora NS, Mishra HN. Electronic nose based on metal oxide semiconductor sensors as an alternative technique for the spoilage classification of oat milk. Int J Agric Biol Eng 2014; 8(3): 506-9.
[45]
Paul AA, Kumar S, Kumar V, Sharma R. Milk Analog: Plant based alternatives to conventional milk, production, potential and health concerns. Crit Rev Food Sci Nutr 2020; 60(18): 3005-23.
[http://dx.doi.org/10.1080/10408398.2019.1674243] [PMID: 31617734]
[46]
Pachekrepapol U, Kokhuenkhan Y, Ongsawat J. Formulation of yogurt-like product from coconut milk and evaluation of physicochemical, rheological, and sensory properties. Int J Gastron Food Sci 2021; 25: 100393.
[http://dx.doi.org/10.1016/j.ijgfs.2021.100393]
[47]
Chalupa-Krebzdak S, Long CJ, Bohrer BM. Nutrient density and nutritional value of milk and plant-based milk alternatives. Int Dairy J 2018; 87: 84-92.
[http://dx.doi.org/10.1016/j.idairyj.2018.07.018]
[48]
Reyes-Jurado F, Soto-Reyes N, Dávila-Rodríguez M, et al. Plant-based milk alternatives: types, processes, benefits, and characteristics. Food Rev Int 2023; 39(4): 2320-51.
[http://dx.doi.org/10.1080/87559129.2021.1952421]
[49]
Mefleh M, Pasqualone A, Caponio F, Faccia M. Legumes as basic ingredients in the production of dairy - free cheese alternatives: a review. J Sci Food Agric 2022; 102(1): 8-18.
[http://dx.doi.org/10.1002/jsfa.11502] [PMID: 34453343]
[50]
Han BZ, Rombouts FM, Nout MJR. A Chinese fermented soybean food. Int J Food Microbiol 2001; 65(1-2): 1-10.
[http://dx.doi.org/10.1016/S0168-1605(00)00523-7] [PMID: 11322691]
[51]
Ayodeji AA, Ahure D, Efiong EE, Acham IO. Production and quality evaluation of cheese from soy and coconut milk using selected coagulants. Eur J Nutr Food Saf 2020; (July): 1-12.
[http://dx.doi.org/10.9734/ejnfs/2020/v12i730243]
[52]
Craig WJ, Mangels AR, Brothers CJ. Nutritional profiles of non-dairy plant-based cheese alternatives. Nutrients 2022; 14(6): 1247.
[http://dx.doi.org/10.3390/nu14061247] [PMID: 35334904]
[53]
Ali MR, EL Said RM. Assessment of the potential of Arabic gum as an antimicrobial and antioxidant agent in developing vegan “egg‐free” mayonnaise. J Food Saf 2020; 40(2)
[http://dx.doi.org/10.1111/jfs.12771]
[54]
Boukid F, Gagaoua M. Vegan Egg: A Future-Proof Food Ingredient? Foods 2022; 11(2): 161.
[http://dx.doi.org/10.3390/foods11020161] [PMID: 35053893]
[55]
Raikos V, Hayes H, Ni H. Aquafaba from commercially canned chickpeas as potential egg replacer for the development of vegan mayonnaise: recipe optimisation and storage stability. Int J Food Sci Technol 2020; 55(5): 1935-42.
[http://dx.doi.org/10.1111/ijfs.14427]
[56]
Keerthana Priya R, Rawson A, Vidhyalakshmi R, Jagan Mohan R. Development of vegan sausage using banana floret ( Musa paradisiaca ) and jackfruit ( Artocarpus heterophyllus Lam.) as a meat substitute: Evaluation of textural, physico-chemical and sensory characteristics. J Food Process Preserv 2022; 46(1)
[http://dx.doi.org/10.1111/jfpp.16118]
[57]
Ghangale D, Veerapandian C, Rawson A, Rangarajan J. Development of plant-based meat analogue using jackfruit a healthy substitute for meat. Pharma Innovation Journal 2022; SP-11(8): 85-9.
[58]
Faujan NH, Azizan N, Norlelawati Arifin . Proximate composition and sensory preference of beef sausages with unripe jackfruit. Malaysian Journal of Science Health & Technology 2022; 8(2): 9-13.
[http://dx.doi.org/10.33102/2022249]
[59]
Laakso S, Niva M, Eranti V, Aapio F. Reconfiguring everyday eating: Vegan Challenge discussions in social media. Food Cult Soc 2022; 25(2): 268-89.
[http://dx.doi.org/10.1080/15528014.2021.1882796]
[60]
Vallath A, Shanmugam A, Rawson A. Prospects of future pulse milk variants from other healthier pulses - As an alternative to soy milk. Trends Food Sci Technol 2022; 124: 51-62.
[http://dx.doi.org/10.1016/j.tifs.2022.03.028]
[61]
Knaapila A, Michel F, Jouppila K, Sontag-Strohm T, Piironen V. Millennials’ Consumption of and Attitudes toward Meat and Plant-Based Meat Alternatives by Consumer Segment in Finland. Foods 2022; 11(3): 456.
[http://dx.doi.org/10.3390/foods11030456] [PMID: 35159606]
[62]
Cooper K, Dedehayir O, Riverola C, Harrington S, Alpert E. Exploring consumer perceptions of the value proposition embedded in vegan food products using text analytics. Sustainability (Basel) 2022; 14(4): 2075.
[http://dx.doi.org/10.3390/su14042075]
[63]
Muresan IC, Harun R, Brata AM, et al. Factors Affecting Food Consumers’ Behavior during COVID-19 in Romania. Foods 2022; 11(15): 2275.
[http://dx.doi.org/10.3390/foods11152275] [PMID: 35954042]
[64]
Kilian D, Hamm U. Perceptions of vegan food among organic food consumers following different diets. Sustainability (Basel) 2021; 13(17): 9794.
[http://dx.doi.org/10.3390/su13179794]
[65]
Possidónio C, Prada M, Graça J, Piazza J. Consumer perceptions of conventional and alternative protein sources: A mixed-methods approach with meal and product framing. Appetite 2021; 156: 104860.
[http://dx.doi.org/10.1016/j.appet.2020.104860] [PMID: 32916208]
[66]
Macdiarmid JI. The food system and climate change: are plant-based diets becoming unhealthy and less environmentally sustainable? Proc Nutr Soc 2022; 81(2): 162-7.
[http://dx.doi.org/10.1017/S0029665121003712] [PMID: 35156593]
[67]
Gehring J, Touvier M, Baudry J, et al. Consumption of ultra-processed foods by pesco-vegetarians, vegetarians, and vegans: associations with duration and age at diet initiation. J Nutr 2021; 151(1): 120-31.
[http://dx.doi.org/10.1093/jn/nxaa196] [PMID: 32692345]
[68]
D’Alessandro C, Pezzica J, Bolli C, et al. Processed plant-based foods for ckd patients: Good choice, but be aware. Int J Environ Res Public Health 2022; 19(11): 6653.
[http://dx.doi.org/10.3390/ijerph19116653] [PMID: 35682237]
[69]
Perignon M, Darmon N. Advantages and limitations of the methodological approaches used to study dietary shifts towards improved nutrition and sustainability. Nutr Rev 2022; 80(3): 579-97.
[http://dx.doi.org/10.1093/nutrit/nuab091] [PMID: 35142357]
[70]
Kumar P, Nagarajan B, Vyas S, Bansal A, Verma S, Sankhyan N. Nutritional recovery batwing dystonia in infantile vitamin B12 deficiency. Mov Disord 2022; 37(11): 2308-10.
[http://dx.doi.org/10.1002/mds.29196] [PMID: 35977076]

Rights & Permissions Print Cite
Article Metrics
19
4
Wayfinder Image
© 2024 Bentham Science Publishers | Privacy Policy