Dietary habits and self‐reported health outcomes in a cross‐sectional survey of health‐conscious adults eating a plant‐based diet.

Background: Given the growing popularity of plant‐based diets, this study investigated the dietary habits and self‐reported health outcomes of health‐conscious adults consuming plant‐based diets. Methods: A cross‐sectional online survey (n = 315) was distributed to members of Plant‐Based Health Professionals UK, a community interest company. Dietary intake was assessed through a food frequency questionnaire. Data were summarised descriptively. Dietary habits among respondents following a whole food plant‐based (WFPB) and vegan diet were compared using hypothesis tests. Results: Respondents reported following a WFPB (61%), vegan (28%) and semi plant‐based (11%) diet. Median time on current dietary pattern was 5 years. Daily or more frequent consumption was reported for the following foods: fruits 77%, berries 51%, green vegetables 48%, cruciferous vegetables 45%, other vegetables 64%, beans/legumes 41%, whole grains 62%, nuts and all seeds 63%. Consumption of ultra‐processed foods and plant‐based meat alternatives was low. About 93% of those on a WFPB or vegan diet supplemented with vitamin B12 and 61% with vitamin D. The median body mass index was 22.4 kg/m2. Fifty per cent of participants reported weight loss after adopting a plant‐based diet, with a median loss of 6.4 kg. Thirty‐five per cent reported reversing or improving an underlying health condition, and 15% were able to stop or reduce prescribed medication use as a result of dietary changes. Conclusions: This study suggests that a well‐planned plant‐based diet is achievable and sustainable in a community setting and can be associated with health benefits. How to best encourage such sustainable diets among the broad population requires further research. Key points: Dietary intakes were consistent with a high‐quality diet, with a variety of whole plant foods consumed and minimal ultraprocessed foods, refined grains, sugar‐sweetened beverages and meat alternatives.Whole food plant‐based (WFPB) participants followed, on average, healthier diets than vegan participants and engaged in more physical activity.In this plant‐based population, there were indicators of favourable health outcomes such as low body mass index (BMI) and low levels of common chronic conditions.Participants reported improvements in a range of health conditions and a reduction in medication as a result of adopting plant‐based diets, with some requiring further research.This study suggests that a well‐planned plant‐based diet is achievable and sustainable in a community setting and can be associated with health benefits. [ABSTRACT FROM AUTHOR]

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