Are plant-based and omnivorous diets the same for muscle hypertrophy? A narrative review of possible challenges of plant-based diets in resistance-trained athletes

Nutrition, Journal Year: 2025, Volume and Issue: 135, P. 112742 - 112742

Published: March 9, 2025

Language: Английский

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Energy and Macronutrient Dietary Intakes of Vegetarian and Semi-Vegetarian Serbian Adults: Data from the EFSA EU Menu Food Consumption Survey (2017–2022)

Foods, Journal Year: 2025, Volume and Issue: 14(8), P. 1285 - 1285

Published: April 8, 2025

This study is the first to examine diet and nutritional status of adult vegetarian semi-vegetarian population in Serbia, using data from EFSA EU Menu Food Consumption Survey 2017–2022. The survey included 314 participants (63 vegans, 192 lacto-ovo vegetarians, 50 pescatarians, 9 flexitarians), aged 18–74 years (166 women 148 men, with no gender differences dietary patterns) across all regions Serbia. Collected anthropometrics (BMI) intake energy, macronutrients, specific food groups (assessed through two 24 h recalls). revealed multiple shortcomings three patterns. most significant was an insufficient protein (especially among but also non-vegans), connected unsatisfactory quantity, quality, availability plant sources. There a high fat (particularly omega-6 trans-fats-rich sources), especially non-vegans (but vegans), while omega-3 sources low. Non-vegans consumed less carbohydrates, fiber, vegetables, fruit, more sweets, beverages, alcohol. Our findings highlight need for improved education vegetarians/semi-vegetarians Serbia development national system-based guidelines this population.

Language: Английский

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Evaluation of protein intake and protein quality in New Zealand vegans

PLoS ONE, Journal Year: 2025, Volume and Issue: 20(4), P. e0314889 - e0314889

Published: April 16, 2025

Dietary protein provides indispensable amino acids (IAAs) that the body cannot synthesise. Past assessments of total intake from vegan populations in western, developed countries were found to be low but not necessarily below daily requirements. However, plant-sourced proteins generally have lower quantities digestible IAAs as compared animal-sourced proteins. Simply accounting for without considering AA profile and digestibility could overestimate adequacy among vegans. This study quantified quality, reference values 193 NZ vegans using a four-day food diary. Protein IAA composition all foods derived New Zealand FoodFiles United States Department Agriculture adjusted True Ileal Digestibility (TID). Mean intakes males females 0.98 0.80 g/kg/day, respectively with 78.8% 73.0% meeting Estimated Average Requirement protein. Plant-sourced provided 52.9 mg leucine 35.7 lysine per gram scoring patterns (leucine: 59mg/g, lysine: 45mg/g). When individual weight, average above requirements, just met requirements at 31.0 mg/kg weight/day (reference: 30 mg/kg/day). Upon TID adjustment, percentage decreased only approximately 50% cohort meet Hence, most limiting cohort’s diet. Legumes pulses contributed overall intake. An increased proportion legumes can potentially increase these must considered context whole are important aspects quality when assessing is particular importance restrictive diets.

Language: Английский

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Waste valorization of Rana chensinensis ovum protein isolates versus commercially available proteins isolates from physicochemical, structural, and functional properties to stabilizing Pickering emulsions

Food Science and Biotechnology, Journal Year: 2025, Volume and Issue: unknown

Published: April 23, 2025

Language: Английский

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Chasing the transition to plant-based diets: a need for more focus and guidance to facilitate effective dietary changes.

Journal of Nutrition, Journal Year: 2024, Volume and Issue: unknown

Published: Nov. 1, 2024

Language: Английский

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Alternative Protein Sources: Addressing Global Food Security and Environmental Sustainability

Sustainable Development, Journal Year: 2024, Volume and Issue: unknown

Published: Dec. 30, 2024

ABSTRACT The projected global population increase to 8.60 billion by 2050 and 11.20 2100 underscores the urgent need for sustainable solutions secure essential food resources, particularly protein, human health. Traditional animal‐based proteins, while nutritionally rich, are environmentally costly due greenhouse gas emissions, extensive land use, significant freshwater consumption. This review offers novel insights systematically analyzing alternative protein sources—plant‐based single‐cell insect cultured meat, duckweed. These alternatives evaluated their capacity meet demand reducing environmental impact, aligning with key Sustainable Development Goals (SDGs), including zero hunger, clean water, climate action. analysis reveals that proteins can reduce resource consumption up 70% compared traditional simultaneously offering comparable nutritional benefits. However, challenges such as production scalability, regulatory hurdles, limited consumer acceptance persist. To address these, we propose an integrative roadmap involving policy innovation, public engagement, enhanced technological interventions. study uniquely contributes discourse synthesizing cross‐disciplinary evidence on role in advancing systems, actionable pathways achieving security sustainability.

Language: Английский

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Understanding Consumers to Enhance Demand for Sustainable Diets: Comment on “Adopting Sustainable Dietary Patterns: Effects of Food Labeling, Food Choices, and Eating Behaviors”

Nutrients, Journal Year: 2024, Volume and Issue: 17(1), P. 70 - 70

Published: Dec. 28, 2024

The creation of sustainable food systems is a “wicked problem”; it multifaceted with no single or one-size-fits-all solution [...]

Language: Английский

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