Plant-based diets are diets that exclude or significantly limit the intake of animal proteins. People who choose this eating method concentrate their nutritional intake around fruits, vegetables, legumes, and whole grains. These diets have become especially popular in recent years due to growing concern with animal welfare, the impact of intensive livestock farming on the environment, and the potential health benefits of increased plant-based intake1,4. The dairy alternatives industry, in particular, has demonstrated this trend with an overall value growth of 7.4% in 2023, exceeding USD 21 billion, highlighting the growing interest in sustainable and ethical food options22,23.

The benefits of plant-based diets can be felt on several levels: they are often associated with better heart health due to their potential to reduce cholesterol levels2,9, blood pressure3,9 and inflammation4, and may also lead to better blood sugar control and insulin sensitivity5,9,10,16. In 2023, the dairy and alternatives sector reached an overall retail value of USD 668 billion, despite volume growth of only 0.3%, indicating that growth is mainly influenced by inflationary pressures22. 

An increase in the consumption of plant-based foods at the expense of animal protein also has many positive effects on digestive health, including increased intake of essential nutrients and antioxidants6, and reduced intake of saturated fats7,8. It is worth noting that natural yogurt recorded an impressive growth of 10% in 2023 due to increased interest in probiotics and gut health22. This demand for functional products is confirmed by a study by Euromonitor International indicating that 55.5% of global consumers actively seek healthy ingredients in their diet, and that 29.6% are willing to pay extra for health and safety features. well-being23.

Plant-based diets are high in fiber, which helps regulate intestinal transit and promote a rich, balanced microbiome9. Soluble and insoluble fibers present in large quantities in plants provide an essential food source for beneficial gut bacteria11,12. These microbes ferment non-digestible fiber, producing short-chain fatty acids (SCFAs), such as butyrate, acetate and propionate, with important roles in maintaining intestinal health13,14,15,16.

Furthermore, the plant-based dairy substitutes sector is showing steady growth, with a compound annual growth (CAGR) forecast of 4.1% between 2022 and 2027, mainly led by plant-based cheese, yogurt and non-soy milk, as well as technological advances in food production22.

Plant-rich diets also influence the pool of bile acids, which play a crucial role in the digestion and absorption of dietary fat, as well as in altering the metabolism of gut bacteria to enhance production of SCFAs by microbes intestinal17,19,20. Studies show that individual responses to dietary changes can vary widely depending on a variety of factors, including the specific foods consumed and cooking methods21.

Finally, the transition to a plant-based diet must be done carefully to ensure that essential nutrients are obtained adequately and that one does not expose oneself to possible deficiencies, especially in the case of a strict vegan diet1.

Sources :

  1. Milfont, Taciano L., et al. “To meat, or not to meat: A longitudinal investigation of transitioning to and from plant-based diets.” Appetite166 (2021): 105584.
  2. Ferdowsian, Hope R., and Neal D. Barnard. “Effects of plant-based diets on plasma lipids.” The American journal of cardiology7 (2009): 947-956.
  3. Joshi, Shivam, Leigh Ettinger, and Scott E. Liebman. “Plant-based diets and hypertension.” American Journal of Lifestyle Medicine4 (2020): 397-405.
  4. Watzl, Bernhard. “Anti-inflammatory effects of plant-based foods and of their constituents.” International journal for vitamin and nutrition research6 (2008): 293-298.
  5. McMacken, Michelle, and Sapana Shah. “A plant-based diet for the prevention and treatment of type 2 diabetes.” Journal of geriatric cardiology: JGC5 (2017): 342.
  6. Fehér, András, et al. “A Comprehensive Review of the Benefits of and the Barriers to the Switch to a Plant-Based Diet.” Sustainability10 (2020).
  7. Alexander, Dominik D., et al. “Meta-analysis of animal fat or animal protein intake and colorectal cancer.” The American journal of clinical nutrition5 (2009): 1402-1409.
  8. Shike, M., et al. “Primary prevention of colorectal cancer. The WHO Collaborating Centre for the Prevention of Colorectal Cancer.” Bulletin of the World Health Organization3 (1990): 377.
  9. Trautwein, Elke A., and Sue McKay. “The role of specific components of a plant-based diet in management of dyslipidemia and the impact on cardiovascular risk.” Nutrients9 (2020): 2671.
  10. Thomas, Minu S., Mariana Calle, and Maria Luz Fernandez. “Healthy plant-based diets improve dyslipidemias, insulin resistance, and inflammation in metabolic syndrome. A narrative review.” Advances in Nutrition(2022).
  11. Beane, Kaleigh E., et al. “Effects of dietary fibers, micronutrients, and phytonutrients on gut microbiome: a review.” Applied Biological Chemistry1 (2021): 1-18.
  12. Ma, Wenjie, et al. “Dietary fiber intake, the gut microbiome, and chronic systemic inflammation in a cohort of adult men.” Genome medicine1 (2021): 102.
  13. Morrison, Douglas J., and Tom Preston. “Formation of short chain fatty acids by the gut microbiota and their impact on human metabolism.” Gut microbes3 (2016): 189-200.
  14. Bach Knudsen, Knud Erik, et al. “Impact of diet-modulated butyrate production on intestinal barrier function and inflammation.” Nutrients10 (2018): 1499.
  15. Han, Hui, et al. “From gut microbiota to host appetite: gut microbiota-derived metabolites as key regulators.” Microbiome1 (2021): 1-16.
  16. Bastos, Rosana MC, and Érika B. Rangel. “Gut microbiota-derived metabolites are novel targets for improving insulin resistance.” World Journal of Diabetes1 (2022): 65.
  17. Winston, Jenessa A., and Casey M. Theriot. “Diversification of host bile acids by members of the gut microbiota.” Gut microbes2 (2020): 158-171.
  18. Winston, Jenessa A., and Casey M. Theriot. “Diversification of host bile acids by members of the gut microbiota.” Gut microbes 11.2 (2020): 158-171.
  19. Visekruna, Alexander, and Maik Luu. “The role of short-chain fatty acids and bile acids in intestinal and liver function, inflammation, and carcinogenesis.” Frontiers in Cell and Developmental Biology9 (2021): 703218.
  20. Zeng, Huawei, et al. “Secondary bile acids and short chain fatty acids in the colon: a focus on colonic microbiome, cell proliferation, inflammation, and cancer.” International journal of molecular sciences5 (2019): 1214.
  21. Morand, Christine, and Francisco A. Tomás-Barberán. “Contribution of plant food bioactives in promoting health effects of plant foods: why look at interindividual variability?.” European journal of nutritionSuppl 2 (2019): 13-19.
  22. Euromonitor International. (2023). airy Products and Alternatives 2024 Edition Now Live on Passport. [Report].
  23. Euromonitor International. (2023). Redefining Dairy and Alternatives Through Innovation. [Report].