Authors :
Nivetha.H; Dhanushya.P
Volume/Issue :
Volume 9 - 2024, Issue 12 - December
Google Scholar :
https://tinyurl.com/4yw6zp9s
Scribd :
https://tinyurl.com/mv6a4sw4
DOI :
https://doi.org/10.5281/zenodo.14550805
Abstract :
Dietary proteins fulfil all three functions of
nutrition which is required for the growth, maintenance,
and repair of bodily tissue; it regulates critical processes
within the body; and any extra protein is used as an
energy source.Plant-based diets, which here are
considered to include both vegan and lacto-ovo-
vegetarian diets, are becoming more popular for a
variety of reasons, including environmental and public
health concerns. Most of the plant based diets are more
environmentally friendly than those based mostly on
meat because they have a smaller environmental impact,
including fewer greenhouse gas emissions.A plant- based
(PB) diet has been linked to a lower incidence of type 2
diabetes, CVD and other cardiometabolic risk factors,
several malignancies, and all-cause mortality.High in
fibre and polyphenolics, plant-based diets are also linked
to a diverse gut microbiota that produces compounds
with anti-inflammatory properties that may aid in the
management of disease processes. A variety of plant-
based food products, including plant-based whole-eggs,
plant-based beverages, and plant-based biscuits etc., are
available on the market.
Keywords :
Plant Based Diet, Protein, Plant Based Protein Diet, Eco Friendly Food, Meat Alternative, Vegetarian Diet.
References :
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- Garcia-Iborra, M., Castanys-Munoz, E., Oliveros, E.,&Ramirez, M.(2023). Optimal Protein Intake in Healthy Children and Adolescents: Evaluating Current Evidence. Nutrients, 15(7), 1683.
- Hidalgo-Fuentes, B., de Jesús-José, E., Cabrera-Hidalgo, A. D. J., Sandoval-Castilla, O., Espinosa-Solares, T., González-Reza, R. M., ... & Aguilar-Toalá, J. E. (2024). Plant-based fermented beverages: nutritional composition, sensory properties, and health benefits. Foods, 13(6), 844.
- Hu, F. B. (2024). Diet strategies for promoting healthy aging and longevity: An epidemiological perspective. Journal of internal medicine, 295(4), 508-531.
- Kanata, M. C., Yanni, A. E., Koliaki, C., Pateras, I., Anastasiou, I. A., Kokkinos, A., &Karathanos, V. T. (2024). Effects of Wheat Biscuits Enriched with Plant Proteins Incorporated into an Energy-Restricted Dietary Plan on Postprandial Metabolic Responses of Women with Overweight/Obesity. Nutrients, 16(8), 1229.
- Luna, F., Rossi, E. V., &Arrieta, E. M. (2024). Nutritional considerations for vegetarian athletes: a narrative review. Human Nutrition & Metabolism, 200267.
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- Narasaki, Y., Kalantar-Zadeh, K., Rhee, C. M., Brunori, G., &Zarantonello, D. (2024). Vegetarian Nutrition in Chronic Kidney Disease. Nutrients, 16(1), 66.
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- Qin, P., Wang, T., & Luo, Y. (2022). A review on plant-based proteins from soybean: Health benefits and soy product development. Journal of Agriculture and Food Research, 7, 100265.
- Schalla, J., Frommelt, S., Geisler, S., &Isenmann, E. (2024). Is there a beneficial effect of a high-protein diet on body composition and strength capacity in physical active middle-aged individuals?—An eight-week randomized controlled trial. Frontiers in Sports and Active Living, 6, 1346637.
- Smith, R., Clegg, M., & Methven, L. (2024).Review of protein intake and suitability of foods for protein-fortification in older adults in the UK. Critical Reviews in Food Science and Nutrition, 64(12), 3971-3988.
- Srilakshmi (2022), Nutrition Science, 7th Multi Color Edition, New age international publishers.
- Tuggle, S. (2024). The Truth About Plant-Based Protein. Nutrition.
- Wiśniewska, K., Okręglicka, K. M., Nitsch-Osuch, A., &Oczkowski, M. (2024). Plant-Based Diets and Metabolic Syndrome Components: The Questions That Still Need to Be Answered—A Narrative Review. Nutrients, 16(1), 165.
- Zhou, H., Vu, G., Ju, Q., &McClements, D. J. (2024). Development of plant-based whole egg
- Zhou, J., Li, M., Bai, Q., de Souza, T. S., Barrow, C., Dunshea, F., &Suleria, H. A. (2024). Effects of different processing methods on pulses phytochemicals: An overview. Food Reviews International, 40(4), 1138-1195.
Dietary proteins fulfil all three functions of
nutrition which is required for the growth, maintenance,
and repair of bodily tissue; it regulates critical processes
within the body; and any extra protein is used as an
energy source.Plant-based diets, which here are
considered to include both vegan and lacto-ovo-
vegetarian diets, are becoming more popular for a
variety of reasons, including environmental and public
health concerns. Most of the plant based diets are more
environmentally friendly than those based mostly on
meat because they have a smaller environmental impact,
including fewer greenhouse gas emissions.A plant- based
(PB) diet has been linked to a lower incidence of type 2
diabetes, CVD and other cardiometabolic risk factors,
several malignancies, and all-cause mortality.High in
fibre and polyphenolics, plant-based diets are also linked
to a diverse gut microbiota that produces compounds
with anti-inflammatory properties that may aid in the
management of disease processes. A variety of plant-
based food products, including plant-based whole-eggs,
plant-based beverages, and plant-based biscuits etc., are
available on the market.
Keywords :
Plant Based Diet, Protein, Plant Based Protein Diet, Eco Friendly Food, Meat Alternative, Vegetarian Diet.