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Articles on Plant-based diet
Displaying 1 - 20 of 54 articles
Research shows the key to changing your diet is focusing on changing eating habits and food behaviours, one at a time.
From low histamine to anti-inflammatory diets, people on social media have been touting a variety of eating patterns to help manage long COVID.
No, you’re not imagining it. Some people really do experience bloating or gut upset when they eat a lot of salad.
Most vegan cheeses have little nutritional value.
Plant-based diets may lack a number of important nutrients, such as vitamin B12 and iodine.
Meat has been a marker of class and gender divides, sparked scientific revolutions and has been at the centre of wars.
In three different experiments, plant-based meal sales rose when there were more menu options.
Why is plant-based eating important? There are health, environmental and financial benefits of plant-based diets. Here are some great ways to start eating more plant-based foods.
Plentiful meat substitutes might be making plant-based diets more popular.
Eating less meat was also linked with a lower risk of colorectal, breast, and prostate cancer.
Sugar gets a bad rap, but exactly which sugar is meant? Nutrient-dense sweet ripe fruits are a far cry from refined table sugar – and their differences can have big health implications.
As a laureate professor in nutrition and dietetics, people often ask me what I eat. Here are four plant-based foods I have on my weekly grocery list.
As new year’s resolutions start pouring in, you may want to reconsider a plant-based diet if your motivation is health.
Going vegan has been found to bring health benefits, but it can also impact your friendships.
A new study provides a detailed way to calculate the climate impact of food production, which could lead to more sustainable farming policies and methods.
Many plant-based products contain similar ingredients to ultra-processed foods.
Solve the climate and extinction crises together, or solve neither.
Pandemic viruses arise from raising, harvesting and eating animals. Policy strategy for averting the next pandemic should include supporting those already seeking to make plant-based dietary changes.
Appearance, texture and flavour are the three main challenges food scientists face when developing a convincing plant-based meat.
Top contributors
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Director, Agri-Food Analytics Lab, Professor in Food Distribution and Policy, Dalhousie University
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Associate Professor Sustainable Food Systems, Director of Rural Research Centre, Dalhousie University
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Associate lecturer, Nutritional Biochemistry, University of Hertfordshire
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NHMRC Emerging Leadership Fellow and Senior Research Fellow at the Institute for Physical Activity and Nutrition, Deakin University
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Research Associate, Centre for Culinary Innovation, Northern Alberta Institute of Technology
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Senior Visiting Fellow, School of Medical Sciences, UNSW Sydney
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Laureate Professor in Nutrition and Dietetics, University of Newcastle
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Professor of Community Health and Wellbeing, The University of Queensland
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Medical Doctor and Clinical Senior Fellow, The University of Melbourne
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Professor of Climate Change Impacts, CNRS, University of Texas, University of Plymouth
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Professor of Earth System Science, UCL
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Professor of Public Health, University of Otago
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Adjunct Senior Research Fellow, University of South Australia
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Professor of Public Health, University of Otago
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Lecturer and Research Dietitian, Curtin University
