Plant-based meat alternatives are designed to appear, smell, and taste like animal meat to attract traditional meat consumers, beyond vegetarian and vegans.
Plant-based meat is produced using purified plant extracts, rather than the whole plant proteins.
Plant-based diets are associated with reduced incidence of chronic diseases such as obesity, cardiovascular disease, diabetes, chronic kidney disease, and cancer.
The whole food plant-based diet maximizes nutrient dense plant foods and minimizes processed foods, oils, and animal foods focusing on micronutrient density rather than a fixed macronutrient proportion.
It is a minimally processed, low fat, moderate to high carbohydrate, unrefined, diet.
Plant food produces use vegetables, fats from vegetable oils, color and taste from beet and apple juice extracts, sodium, potassium, iron, and calcium minerals, modified soy and potatoes and iron containing heme from genetically modified soy yeast to look, smell, taste like animal blood.
Plant-based meat reduces TMAO levels compared with animal meat.
Plant-based meat diet have a clinically meaningful LDL cholesterol decrease,and statistically significant weight reduction.
The whole food plant-based diet (WFPBD) maximizes nutrient dense plant foods and minimalizes processed foods, oils, and animal foods, focusing on micronutrient density rather than a fixed macronutrient proportion.
The WFPBD diet is a minimal reprocessed, low fat, moderate to high, unrefined, carbohydrate diet.
Plant-based diets are consistently associated with a reduced cancer incidence.
The National Health and Nutrition Examination Survey III found that low protein intake of less than 10% calories was associated with a four fold reduction in cancer mortality compared with high protein intake of greater than 20% calories in adults age 50 to 65 years: this association was abolished or attenuated if the source of protein were plant-based.
Fiber rich foods in a plant-based diet are low in calories and lead to early satiety.
A WFPBD leads to significantly lower LDL and total cholesterol levels compared with a standard low fat diet.
Insulin like growth factor 1 (IGF-1) is positively associated with the risk of several cancers by stimulating proliferation and inhibiting apoptosis.
Individuals who consume a vegan diet and significantly lower levels of IGF1 and higher levels of IGF binding proteins one and two which may be associated with the specific effects of plant proteins and lower overall protein intake compared with a western diet.
Whole food plant-based diet is associated with lower levels of oxidative stress and inflammation.
Plant foods contain phytochemicals, such as flavonoids, that have anti-cancer properties.
The habitual intake of flavonoids is inversely associated with all cause and cancer related mortality.
Flavonoids have anti-inflammatory effects and antioxidant effects and lead to apoptosis in cells cycle arrest, all the cell growth and metabolism and modulate autophagy.