Plantbased

Plant-based is a broad term used to describe dietary patterns, products, and lifestyles that prioritize foods derived from plants. In nutrition, it generally refers to eating patterns that emphasize vegetables, fruits, legumes, grains, nuts, and seeds while limiting or excluding animal-derived foods. In marketing, the phrase can denote products that are primarily plant-derived but may still contain small amounts of animal ingredients or be made in facilities that process animal products.

Health and nutrition: A plant-based diet emphasizes whole, minimally processed plant foods and minimizes refined carbohydrates and processed meats. Observational studies associate such patterns with lower risks of cardiovascular disease, type 2 diabetes, and some cancers, and with favorable weight and lipid profiles. However, diet quality matters; a plant-based plan can include ultra-processed foods. Key nutrients of concern for some adherents include protein, iron, calcium, zinc, iodine, and vitamin B12, with B12 supplementation or fortified foods commonly recommended for vegans and some vegetarians, and attention to omega-3 fatty acids.

Environmental and ethical context: Plant-based diets are often promoted for lower environmental impact, including reduced greenhouse gas emissions, land and water use, and biodiversity effects, and they intersect with animal-welfare concerns about farming practices.

Variations and practical notes: Terms vary—vegan excludes all animal products; vegetarian excludes meat but may include dairy or eggs; “flexitarian” describes a mostly plant-based pattern with occasional animal foods. Practical guidance includes diverse plant sources, planning for adequate protein, and seeking fortified foods or supplements when appropriate to meet micronutrient needs.