Why should we consume plant-based food?
Protein is one of the most important building blocks of the human body. Most people in North America and Europe obtain protein from meat, seafood, and dairy products. However, vast sections of the global population in Asia, Africa, and Latin America have a primary source of plant-based protein.
As awareness of the health benefits of plant-based food rises, people have become increasingly inquisitive about the various protein sources. Even traditional animal protein-consuming parts of the world consider this protein version as an option. By 2054, it is estimated that 33% of all protein consumed will be plant-based (Lux Research Estimates).
A study by Innova Market Insights 2014 saw a 14.7% growth in demand for plant-based protein, while the need for animal protein grew only by 7.5%. Such trends are being driven by people’s concerns about obesity and the associated lifestyle diseases it brings. Food safety issues related to genetically modified organisms (GMOs) also contribute to this shift in consumption.
According to Mintel, the meat substitutes market is currently dominated by tofu and tofu-based products, tempeh, textured vegetable protein, soy, wheat, and mycoprotein. 2017, the tofu and tofu-based segment accounted for the largest market share.
Tofu and tempeh are derived from soy and are popular meat alternatives for vegans and vegetarians. Now, if one wants an alternative to meat, one can have soy burgers, soy turkey, soy bacon, soy chicken, and soy hot dog food products.
The meat substitutes market, estimated at $4.68 billion in 2018, is expected to reach $6.43 billion by 2023, growing at a Compound Annual Growth Rate (CAGR) of 6.8%. This market also includes low-fat, fortified snacks. Now, companies like Quorn (UK), Meatless (Netherlands), ADM (US), Du Pont (US), and several others specific to individual countries and regions are focusing on such foods.
Environmental impact of plant-based food
It is estimated that about 2 billion people live primarily on a meat-based diet worldwide, while 4 billion focus on a plant-based diet. The US food production system, a dominant meat-based market with a population of just 300 million, uses about 50% of the total US land area, 80% of its freshwater, and 17% of its fossil energy. Therefore, vegetarianism is more ecologically sustainable than meat-based (Pimentel et al., 2003).
Scientific studies support for plant-based food
While there is increasing scientific support for a move towards a plant-based diet, the shift also has certain downsides. Reducing meat intake while increasing legumes, whole grains, and the like for non-vegetarians tends to produce iron and zinc deficiency.
Although vegetarians have lower iron stores because of the low quantities of iron in their diets, this group of people has not demonstrated adverse health effects of lower iron and zinc absorption (Hunt, 2002). In fact, in some cases, shifting to a plant-based diet in combination with stress reduction was shown to reduce recurrent prostate cancer (Saxe et al., 2006).
A low-carbohydrate plant-based diet has lipid-lowering advantages over a high-carbohydrate, low-fat weight-loss diet in improving heart disease risk factors not seen with conventional low-fat diets with animal products. (Jenkins et al., 2009).
A plant-based diet is a healthier alternative to one rich in meat. It reduces the risk of artery blockage and hardening, common causes of heart attacks (Tuso et al., 2015; Hu, 2003). Individuals who follow a plant-based diet, especially one high in legumes, have elevated levels of genistein in their urine. Genistein is also believed to help prevent chronic degenerative diseases such as cancer (Fotsis et al., 1993). Replacing animal protein with plant protein will likely reduce mortality rates, lower cholesterol levels, and provide higher health benefits.
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