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ARS Home » Northeast Area » Boston, Massachusetts » Jean Mayer Human Nutrition Research Center On Aging » Research » Publications at this Location » Publication #365988
Title: Theoretical food and nutrient composition of whole-food plant-based and vegan diets compared to current dietary recommendations

Author
item KARLSEN, MICAELA - University Of New England
item ROGERS, GAIL - Jean Mayer Human Nutrition Research Center On Aging At Tufts University
item MIKI, AKARI - Tufts University
item LICHTENSTEIN, ALICE - Jean Mayer Human Nutrition Research Center On Aging At Tufts University
item FOLTA, SARA - Tufts University
item ECONOMOS, CHRISTINA - Tufts University
item JACQUES, PAUL - Jean Mayer Human Nutrition Research Center On Aging At Tufts University
item LIVINGSTON, KARA - Jean Mayer Human Nutrition Research Center On Aging At Tufts University
item MCKEOWN, NICOLA - Jean Mayer Human Nutrition Research Center On Aging At Tufts University

Submitted to: Nutrients
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 3/6/2019
Publication Date: 6/14/2019
Citation: Karlsen, M.C., Rogers, G., Miki, A., Lichtenstein, A.H., Folta, S.C., Economos, C.D., Jacques, P.F., Livingston, K.A., McKeown, N.M. 2019. Theoretical food and nutrient composition of whole-food plant-based and vegan diets compared to current dietary recommendations. Nutrients. 11(3):625. https://doi.org/10.3390/nu11030625.
DOI: https://doi.org/10.3390/nu11030625

Interpretive Summary: People are becoming more interested in popular diets, such as whole food plant-based diets and vegan diets. The purpose of this study was to determine if the recipes and meal plans used by people who identify as following a whole food plant-based or vegan diet meet dietary guidelines from the USDA, MyPlate, and the Dietary Reference Intakes. Thirty representative days of meal plans were created for each diet using sources reported by participants in the Adhering to Dietary Approaches for Personal Taste (ADAPT) Study. Weighted mean food group, nutrient levels, and the Healthy Eating Index 2015 mean scores were calculated. The Healthy Eating Index 2015 scores were 88 out of 100 for both whole food plant-based and vegan meal plans. Because of similar nutrient composition, only whole food plant-based results are presented. In comparison to MyPlate, whole food plant-based meal plans provide more total vegetables (180%), green leafy vegetables (238%), legumes (460%), whole fruit (100%), whole grains (132%), and less refined grains (-74%). Fiber level exceeds the adequate intakes across all age groups. Whole food plant-based meal plans failed to meet the Recommended Dietary Allowances for vitamin B12 and D without supplementation, as well as the Recommended Dietary Allowances for calcium for women aged 51-70. People who follow a whole food plant-based diet would have higher overall dietary quality as defined by the Healthy Eating Index 2015 score as compared to typical U.S. intakes with the exceptions of calcium for older women and vitamins B12 and D without supplementation. Future research should compare actual self-reported dietary intakes to theoretical targets.

Technical Abstract: Public interest in popular diets is increasing, in particular whole-food plant based (WFPB) and vegan diets. Whether these diets, as theoretically implemented, meet current food-based and nutrient-based recommendations has not been evaluated in detail. Self-identified WFPB and vegan diet followers in the Adhering to Dietary Approaches for Personal Taste (ADAPT) Feasibility Survey reported their most frequently used sources of information on nutrition and cooking. 30 representative days of meal plans were created for each diet. Weighted mean food group and nutrient levels were calculated using the Nutrition Data System for Research (NDSR) and data were compared to DRIs and/or USDA Dietary Guidelines/MyPlate meal plan recommendations. The calculated HEI-2015 scores were 88 out of 100 for both WFPB and vegan meal plans. Because of similar nutrient composition, only WFPB results are presented. In comparison to MyPlate, WFPB meal plans provide more total vegetables (180%), green leafy vegetables (238%), legumes (460%), whole fruit (100%), whole grains (132%), and less refined grains (-74%). Fiber level exceeds the adequate intakes (AI) across all age groups. WFPB meal plans failed to meet the Recommended Dietary Allowances (RDA)s for vitamin B12 and D without supplementation, as well as the RDA for calcium for women aged 51-70. Individuals who adhere to WFBP meal plans would have higher overall dietary quality as defined by the HEI-2015 score as compared to typical US intakes with the exceptions of calcium for older women and vitamins B12 and D without supplementation. Future research should compare actual self-reported dietary intakes to theoretical targets.