Nutrient strengths and shortcomings in plant-based diets Original paper

Health authorities increasingly recommend diets rich in plant-based foods such as fruits, vegetables, and grains and reductions in consumption of animal-based foods such as red meat, dairy, and eggs. Identifying common shortcomings in plant-based diets will help optimize these recommendations and improve public health.

This systematic review included 141 observational and intervention studies from Europe, South/East Asia, and North America published between 2000 and 2020. In all cases, the participants were voluntarily following a self-selected diet. Studies on highly restrictive plant-based diets such as raw food diets or macrobiotic diets were excluded, as were diets designed to reduce specific noncommunicable diseases (such as the DASH and Mediterranean diet). All participants were 18 or older, and pregnant or lactating women, people with specific diseases, and athletes were excluded.

Protein intake was lower in vegans and vegetarians compared to meat eaters but was well within the recommended intake levels. Vegans were found to be at risk of inadequate EPA and DHA (two common omega-3 fatty acids), calcium, iodine, iron (in women), zinc, and vitamins B₁₂ and D. Vegetarians were additionally at risk of inadequate fiber and vitamin E. Meat eaters were at risk of inadequate fiber, polyunsaturated fatty acids, alpha-lipoic acid (in men), folate, calcium, magnesium, and vitamins D and E. Energy intake was similar across dietary patterns.