The Green Diet: Why Companies Avoid Plant-Based Eating

Plant-based diets are becoming increasingly popular, with the number of vegans in America, for example, increasing by 500% from 2014 to 2017. However, some companies may not recommend plant-based diets due to the potential risk of inadequate protein, vitamin, and mineral intake. While these risks can be overcome by choosing the right foods and supplements, some studies have also shown that vegetarians and vegans may have an increased risk of stroke. In addition, plant-based diets can be inconvenient, with difficult-to-find and expensive ingredients that are hard to cook or prepare. Finally, there are concerns about the safety and labelling of plant-based foods, with consumers demanding clear information and regulation.

Plant-based diets can be less profitable for companies

Secondly, there is a perception among consumers that plant-based diets are less convenient, more expensive, and less enjoyable than meat-based diets. This perception, whether accurate or not, discourages people from adopting plant-based diets, reducing the demand for plant-based products and making it harder for companies to turn a profit.

Thirdly, plant-based diets often require a higher degree of processing and manipulation to recreate the taste, texture, and mouthfeel of meat products. This additional processing not only increases the cost of production but also triggers food neophobia, or a reluctance to consume novel or unfamiliar foods, in potential customers.

Fourthly, plant-based diets may be less profitable for companies due to the lower environmental impact of plant-based products. Meat production has a much larger environmental footprint than plant-based alternatives, and reducing meat consumption is one of the most effective ways to lower an individual's carbon footprint. However, this also means that the meat industry has a disproportionately large impact on the economy, and a shift towards plant-based diets could disrupt this industry and reduce profits for meat-producing companies.

Finally, plant-based diets can be less profitable for companies because they often require additional fortification or supplementation to ensure adequate nutrient intake. For example, vitamin B12 is primarily found in animal-based foods, and plant-based diets may need to be supplemented with vitamin B12 to prevent deficiency. This adds an extra cost for companies producing plant-based products and may make these products less appealing to consumers concerned about taking supplements.

Plant-based diets are often linked to more ethical and environmentally-friendly practices

Research has shown that a shift to plant-based diets could add up to 49% to the global food supply without expanding croplands. It would also significantly reduce carbon emissions and waste byproducts that end up in our oceans. Animal husbandry creates as many carbon emissions as the entire transportation sector. By reducing our consumption of animal-based foods, we would also reduce our water use by at least half.

Plant-based diets require less land, water, and energy resources compared to animal-based diets. This helps preserve vital ecosystems and biodiversity. Large-scale animal agriculture often leads to deforestation to create space for livestock and feed crops. Plant-based diets help reduce the pressure on forests and natural habitats, which act as carbon sinks.

Livestock produces methane, a potent greenhouse gas. Plant-based diets that exclude or reduce meat consumption contribute to lower methane emissions. Plant-based diets tend to generate less food waste as they have longer shelf lives compared to animal products, which would mean fewer emissions associated with food production and disposal.

Plant-based diets are also linked to improved health outcomes. Research has linked plant-based diets to lower rates of heart disease, type 2 diabetes, and some cancers compared to diets high in meat and other animal products. Plant-based diets are often higher in fiber and phytonutrients, and they are associated with lower cholesterol, blood pressure, and body weight.

Plant-based diets are associated with a lower risk of heart disease, type 2 diabetes, and certain cancers

Heart Disease

Plant-based diets are associated with a lower risk of heart disease. A review of 99 studies found that diets rich in whole and minimally processed plant-based foods were associated with a significantly lower risk of cardiovascular disease compared to diets high in meat and dairy products. Plant-based diets are often lower in saturated fat and cholesterol, which can otherwise lead to a build-up of fatty plaque in the arteries. Plant-based diets can also help to lower blood pressure, which is another risk factor for heart disease.

Type 2 Diabetes

Plant-based diets are associated with a lower risk of type 2 diabetes. They are typically low in saturated fat and high in fibre, which helps the body regulate blood sugar and absorb nutrients properly. Plant-based diets are also associated with a lower risk of being overweight or obese, which is a primary risk factor for type 2 diabetes.

Certain Cancers

Plant-based diets are associated with a lower risk of certain cancers, including colon, breast, and prostate cancer. A review of several meta-analyses found inverse associations between the intake of fruits, vegetables, whole grains, and nuts and the risk of total cancer. Plant-based diets are also associated with a lower risk of mortality from certain cancers, including colorectal cancer.

Plant-based diets may increase the risk of stroke

While plant-based diets are often associated with improved health outcomes, recent research has linked them to an increased risk of stroke, specifically haemorrhagic stroke, which occurs when a weakened blood vessel bursts and bleeds into the brain. This surprising finding has sparked discussions about the potential downsides of plant-based diets and the need for further investigation.

The Study

A study published in the UK-based medical journal *The BMJ* analysed the health outcomes of nearly 50,000 people over an 18-year period. The participants were divided into meat eaters, pescatarians (fish eaters), and vegetarians/vegans. While the researchers found expected health benefits for vegetarians, such as a lower risk of heart disease, they also uncovered a 20% higher risk of stroke among this group. This equates to three extra cases of stroke per 1,000 people over a decade, a statistically small risk.

Potential Reasons

The higher stroke risk among vegetarians and vegans has been suggested to be linked to low blood levels of total cholesterol or a deficiency in certain essential nutrients, particularly vitamin B12. Dr. Ishwara Sankara, a neurointensivist, emphasised that vitamin B12, vitamin D, and other nutrient deficiencies are more common among vegetarians and vegans, which could contribute to neurological issues and an increased risk of stroke. Additionally, plant-based diets may be lacking in omega-3 fatty acids, specifically DHA, which is critical for brain health and predominantly found in meat.

Conflicting Evidence

It is important to note that the EPIC-Oxford study, which contributed to these findings, showed a reduced risk of ischaemic heart disease and ischaemic stroke in vegetarians. Furthermore, a Taiwanese study of over 13,000 participants reported a significant reduction in both ischaemic and haemorrhagic strokes among vegetarians, with approximately a 60% lower risk. These conflicting results highlight the need for further research to conclusively determine the impact of plant-based diets on stroke risk.

Takeaway

While the evidence suggests a potential link between plant-based diets and an increased risk of stroke, the overall health benefits of these diets should not be overlooked. The benefits to heart health and the reduced risk of ischaemic stroke may outweigh the potential increase in haemorrhagic stroke risk. Additionally, a well-planned plant-based diet that includes essential nutrients can help mitigate potential deficiencies. More research is needed to fully understand the relationship between diet and stroke risk.

Plant-based diets can be more restrictive and less convenient

Secondly, plant-based diets may be perceived as more restrictive due to the limited variety of food options available, especially when dining out or travelling. This perception can be a significant barrier for those considering a plant-based diet, as it may seem like a significant departure from their current eating habits.

Additionally, the availability and accessibility of plant-based alternatives can vary depending on geographic location and cultural context. In some areas, finding meat and dairy alternatives may be challenging, making it more difficult to adhere to a plant-based diet.

Furthermore, plant-based diets may require more time and effort in meal preparation, particularly for those who are used to convenient, processed food options. Preparing meals from scratch and cooking with whole foods can be more time-consuming than heating pre-made meals or ordering takeout.

Lastly, the cost of certain plant-based alternatives, such as meat and cheese substitutes, can be higher than their animal-based counterparts, creating a financial barrier for some individuals.

While plant-based diets offer health and environmental benefits, they can also present challenges in terms of restriction and convenience due to the need for careful planning, limited food options, geographic variability, increased meal preparation time, and potential financial constraints.

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