They say that man has been “designed” to enjoy the fruits of nature just as it produces them. After years of study and countless articles on nutrition, we end up where we started ξεκινή in nature! The plant-based diet, which includes everything for each of us, is the best source of energy, health and well-being. Those who consume a large percentage of plant products, keep their cholesterol low, reduce the risk of cardiovascular disease, have a reduced chance of obesity and type 2 diabetes. But let’s look at them in a little more detail.
What are the benefits of plant foods?
Increasing the amount of plant proteins in the diet can lower blood pressure [1, 2]. This is true because animal protein sources contain ingredients such as saturated fats. It is important for our health to limit the intake of saturated fats and increase the intake of polyunsaturated fatty acids [4], so that the protein / fat balance is balanced. The balance of fats is usually more favorable in plant foods.
A plant-based diet helps to manage weight, avoid scales, and keep blood sugar levels low. Compared to diets that include meat, vegetarian diets are associated with a reduced risk of obesity [5, 6]. One reason is that vegetarian diets are usually high in fiber [7, 8]. Fiber increases the residence time of food in our digestive system and gives us the feeling of satiety for a longer time [9, 10]. In addition, these fibers can slow down the absorption of other nutrients, such as sugar, thereby reducing the amount of insulin released [9, 11]. Not surprisingly, the risk of developing type 2 diabetes is much lower in vegetarians [12-14].
Plant nutrients improve cholesterol levels. Some of the healthy foods that are part of a vegetarian diet, such as fruits and legumes, provide nutrients that improve cholesterol levels and can affect the health of your blood vessels [3, 15, 16]. Therefore, it is no coincidence that a vegetarian diet is associated with a lower risk of cardiovascular disease, such as coronary heart disease [5, 13, 17].
In addition to the above benefits, there are others that contribute to the overall good functioning of our body and the strongest version of ourselves.
Nature for nature!
Choosing a plant-based diet has benefits for both ourselves and our environment, as it is characterized by a small ecological footprint and contributes to less water and land consumption.
Small ecological footprint with fewer greenhouse gas emissions
The food system is responsible for more than a quarter of the total greenhouse gas emissions, and most of them come from livestock activities. A vegetarian or vegetarian diet is likely to produce fewer greenhouse gas emissions, such as CO2, methane and nitric oxide. A diet that includes meat produces more greenhouse gases per kcal, per serving, but also per gram of protein [19]. For example, beef and lamb can produce emissions of about 250 times more protein per gram than protein. Similarly, 20 servings of vegetables produce fewer greenhouse gas emissions than a portion of veal.
In general, eating plant-based proteins, such as pea or soy protein, is something that has already become widespread. More and more people in Western countries are constantly reducing meat consumption. In Europe, one in ten (9%) food items released in 2018 included claims of vegetarian ingredients or the absence of ingredients of animal origin, almost double the corresponding 5% in 2015 [22]. Most plant protein sources, unlike animal protein, have less cholesterol and less saturated fat and are richer in fiber.
So it’s not a trend you need to know, but a lifestyle you have to follow (on you and on the planet)!
In a time of challenges, where we need more health and a cleaner (in every way) environment, with food security being a key environmental issue, Herbalife Nutrition is committed to contributing positively through research, development and design of innovative food products. but also the continuous improvements in the production and supply chain.
At the same time, it focuses on sustainable development, based on scientific studies and observing with its specialized scientific collaborators, both the nutritional needs of man and the needs of the environment.
Herbalife Nutrition is the No. 1 brand in the world in meal exchanges, according to Euromonitor. Its shares have been trading since 2004 on the New York Stock Exchange (NYSE: HLF), with a turnover for 2018 of $ 4.9 billion, currently employing more than 8,300 employees worldwide, and owns privately held production facilities in USA, Europe and China. At the same time, it focuses on sustainable development, based on scientific studies and observing with its specialized scientific collaborators, both the nutritional needs of man and the needs of the environment.
A typical example of the above philosophy of Herbalife Nutrition is the new generation of Formula 1 beverages, which was created in response to the increased demand for healthy eating and more nutrients, as they provide 18g of soy vegetable protein per serving, 4g of dietary fiber and cover at least 38 % of the recommended intake of 25 vitamins and minerals. It offers flavor, quality, nutrients and plant ingredients while reducing calorie intake. In addition, they are suitable for those who follow a vegetarian diet, as they are made from vegan ingredients, while they do not contain gluten and artificial dyes. All this without compromising on taste and nutritional quality, providing proper nutrition, convenience and taste in an enjoyable drink!
References
[1.] Pedersen, A.N., J. Kondrup, and E. Børsheim, Health effects of protein intake in healthy adults: a systematic literature review. Food & nutrition research, 2013. 57: p. 10.3402/fnr.v57i0.21245.
[2.] Song, M., et al., Association of Animal and Plant Protein Intake With All-Cause and Cause-Specific Mortality. JAMA Intern Med, 2016. 176(10): p. 1453-1463.
[3.] Willett, W., et al., Food in the Anthropocene: the EAT-Lancet Commission on healthy diets from sustainable food systems. Lancet, 2019.
[4.] Craig, W.J. and A.R. Mangels, Position of the American Dietetic Association: vegetarian diets. J Am Diet Assoc, 2009. 109(7): p. 1266-82.
[5.] Appleby and Key, The long-term health of vegetarians and vegans. J Proceedings of the Nutrition Society, 2016. 75(3): p. 287-293.
[6.] Huang, R.Y., et al., Vegetarian Diets and Weight Reduction: a Meta-Analysis of Randomized Controlled Trials. J Gen Intern Med, 2016. 31(1): p. 109-16.
[7.] Key, T.J., P.N. Appleby, and M.S. Rosell, Health effects of vegetarian and vegan diets. Proc Nutr Soc, 2006. 65(1): p. 35-41.
[8.] Craig, W.J., Health effects of vegan diets. The American Journal of Clinical Nutrition, 2009. 89(5): p. 1627S-1633S.
[9.] Müller, M., E.E. Canfora, and E.E. Blaak, Gastrointestinal Transit Time, Glucose Homeostasis and Metabolic Health: Modulation by Dietary Fibers. Nutrients, 2018. 10(3): p. 275.
[10.] EFSA, Panel on Dietetic Products, Nutrition, Allergies Scientific opinion on dietary reference values for carbohydrates and dietary fibre. EFSA Journal, 2010. 8(3): p. 1462.
[11.] Liese, A.D., et al., Dietary glycemic index and glycemic load, carbohydrate and fiber intake, and measures of insulin sensitivity, secretion, and adiposity in the Insulin Resistance Atherosclerosis Study. 2005. 28(12): p. 2832-2838.
[12.] Satija, A., et al., Plant-Based Dietary Patterns and Incidence of Type 2 Diabetes in US Men and Women: Results from Three Prospective Cohort Studies. PLOS Medicine, 2016. 13(6): p. e1002039.
[13.] Satija, A., et al., Plant-Based Diets and the Risk of Coronary Heart Disease in US Adults. 2017. 31(1_supplement): p. 167.4-167.4.
[14.] Appleby, P.N. and T.J. Key, The long-term health of vegetarians and vegans. Proc Nutr Soc, 2016. 75(3): p. 287-93.
[15.] Hu, F.B., Plant-based foods and prevention of cardiovascular disease: an overview. The American Journal of Clinical Nutrition, 2003. 78(3): p. 544S-551S.
[16.] Tuso, P., S.R. Stoll, and W.W. Li, A plant-based diet, atherogenesis, and coronary artery disease prevention. The Permanente journal, 2015. 19(1): p. 62-67.
[17.] Melina, V., W. Craig, and S. Levin, Position of the Academy of Nutrition and Dietetics: Vegetarian Diets. J Acad Nutr Diet, 2016. 116(12): p. 1970-1980.
[18.] Vermeulen, S.J., B.M. Campbell, and J.S.I. Ingram, Climate Change and Food Systems. 2012. 37(1): p. 195-222.
[19.] Scott, P., Global panel on agriculture and food systems for nutrition: Food systems and diets: Facing the challenges of the 21st century. 2017, Springer.
[20.] Tilman, D. and M. Clark, Global diets link environmental sustainability and human health. Nature, 2014. 515(7528): p. 518.
[21.] The Vegan Society. Statistics. 2019 [cited 2019 12 April]; Available from: https://www.vegansociety.com/news/media/statistics#worldwidestatistics.
[22.] Mintel. #Veganuary: UK overtakes Germany as world’s leader for vegan food launches. 2019 [cited 2019 11 April]; Available from: https://www.mintel.com/press-centre/food-and-drink/veganuary-uk-overtakes-germany-as-worlds-leader-for-vegan-food-launches.
[23.] “Source Euromonitor International Limited; per Consumer Health 2018ed, meal replacement and protein supplements definitions; combined % RSP share GBO, 2017 data.
