Journal of Nutrition & Food Sciences
Open Access

Role of Plant-Based Diets in Chronic Disease Prevention and Environmental Sustainability

Cheng Wei^{* *}Correspondence: Cheng Wei, Department of Public Health Nutrition, Eastern China Medical University, Nanjing, China, Email:

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In recent years, plant-based diets have attracted considerable attention among researchers, health professionals and the general public. These dietary patterns, which emphasize the consumption of fruits, vegetables, whole grains, legumes, nuts and seeds, are being explored not only for their potential in preventing chronic diseases but also for their contribution to environmental sustainability. Unlike diets dominated by animal-based foods, plant-centered eating provides a unique array of nutrients, phytochemicals and dietary fiber that work together to promote overall health.

The nutritional value of plant-based diets is well established in scientific literature. Fruits and vegetables supply abundant vitamins such as vitamin C, vitamin A and folate, along with minerals like potassium and magnesium. Whole grains provide complex carbohydrates, fiber and essential micronutrients such as iron and zinc. Legumes, nuts and seeds serve as excellent plant-derived protein sources while also delivering unsaturated fats that support cardiovascular health. This wide nutrient spectrum helps individuals meet their dietary requirements while reducing the intake of harmful components such as saturated fat and cholesterol, which are often present in higher quantities in animal-based diets.

One of the most significant health benefits of plant-based diets is their role in lowering the risk of chronic diseases. Numerous epidemiological studies indicate that individuals who follow vegetarian or vegan diets have lower body mass indices, healthier lipid profiles and better blood glucose regulation compared to those who consume diets high in animal products. For instance, plant-based eaters typically consume higher levels of dietary fiber, which not only supports digestive function but also improves satiety, thereby reducing the risk of overeating. Additionally, antioxidants and phytochemicals in plant foods combat oxidative stress and inflammation, processes known to contribute to conditions such as cardiovascular disease, cancer and diabetes.

Another important aspect of plant-based diets is their environmental impact. Producing plant-based foods generally requires fewer natural resources than raising livestock. Agriculture that prioritizes plant cultivation uses less land and water and generates fewer greenhouse gas emissions. As urbanization and global population growth increase food demand, shifting toward plant-based eating is increasingly recognized as a strategy that addresses both human health and environmental sustainability. Thus, plant-based diets serve dual purposes improving health outcomes while reducing ecological pressures.

However, adopting a fully plant-based diet requires careful planning to ensure nutritional adequacy. Certain nutrients may be less abundant in plant sources, including vitamin B12, iron, zinc, calcium and omega-3 fatty acids. For instance, vitamin B12 is almost exclusively found in animal-derived foods, making supplementation or consumption of fortified products necessary for vegans. Similarly, while plant foods provide non-heme iron, it is less efficiently absorbed than heme iron from animal products. Techniques such as combining iron-rich plant foods with vitamin C sources can improve absorption. Omega-3 fatty acids, particularly EPA and DHA, which are crucial for brain and cardiovascular health, are found mainly in fish. Plant sources like flaxseed and chia seed contain Alpha-Linolenic Acid (ALA), which can partially convert to EPA and DHA, but supplementation with algae-based oils is often recommended for those avoiding fish.

Plant-based diets can also influence food culture and social practices. Many cuisines around the world already incorporate plant-centered meals, particularly in Asian, Mediterranean and African traditions. These culinary practices offer diverse flavors and balanced nutrition while reducing dependence on animal products. Public health campaigns increasingly draw upon these cultural dietary patterns to promote healthier eating habits that are familiar, accessible and sustainable.

From a public health perspective, plant-based diets also have socioeconomic implications. As healthcare systems face rising costs associated with obesity, cardiovascular disease and diabetes, promoting plant-based eating can serve as a preventive approach that reduces disease burden. This is particularly relevant in countries where healthcare resources are limited and preventive strategies are essential for maintaining population health. Schools, workplaces and community organizations are increasingly introducing plant-centered options in their food services, contributing to gradual but meaningful shifts in dietary patterns.

The increasing interest in plant-based diets is further supported by advances in food technology. Innovations such as plant-based meat alternatives, dairy substitutes and fortified plant-based beverages have expanded options for individuals seeking to reduce animal product consumption without compromising taste or convenience. While these processed products cannot fully substitute whole plant foods in terms of nutrition, they offer transitional tools for people who want to shift their diets gradually.

Scientific consensus emphasizes that plant-based diets can be nutritionally adequate at all stages of life, including pregnancy, lactation, childhood and older adulthood, provided that they are well planned. Professional dietary organizations across the globe support these diets as safe and beneficial, further encouraging their adoption. Nutrition counseling and education play a vital role in ensuring that individuals are informed about how to balance their meals, meet nutrient needs and enjoy diverse food choices.