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Individuals looking to reduce their consumption of meat and dairy products should consider transitioning to beans and peas rather than choosing vegetarian burgers and plant-based milks. University of Oxford study has found.
When evaluating 24 meat and milk alternatives, experts examined various aspects such as their effect on health, environmental implications, and costs.
They discovered that plant-derived foods like peas, soybeans, and beans excelled most comprehensively in all categories.
When compared, processed foods like veggie burgers, soy-based meat substitutes such as tofu and tempeh, along with plant milks showed less positive impact on the environment and came at a higher price point than unprocessed options — although these items still outperformed animal-derived products in terms of environmental benefit.
At the bottom of the list was lab-grown meat, which has not been made available for human consumption in the UK yet.
In the journal Proceedings of the National Academy of Sciences (PNAS), scholars from Oxford and University College have published their findings. London proposed that substituting all meat and dairy products in high-income nations with equivalent calorie amounts from alternative sources of meat and milk could reduce premature deaths by as much as 5 percent to 6 percent.
'The most significant decreases among alternative meats were observed in peas at 6.1 percent, followed closely by tempeh, beans, and soybeans ranging from 5.1 percent to 5.7 percent. Veggie burgers and tofu showed declines between 4 percent and 4.3 percent, whereas veggie sausages and veggie bacon experienced drops of 3.5 percent to 3.6 percent,' they explained.
'The biggest decreases among dairy substitutes were observed in soybeans (5.2 percent), with almond milk coming second.'
The majority of alterations in mortality risk were associated with rises in fiber intake (by 44 percent), beneficial for overall health, trailed by decreases in harmful components like LDL cholesterol. Additionally, enhancements were noted in levels of healthy fats along with an increase in potassium consumption.
Scientists noted that when all calories derived from meat or dairy products were substituted with alternative options, individuals typically consumed less fat and more fiber in their diets.
Regarding the climate, experts stated that the livestock industry accounts for most of the greenhouse gases associated with food production and contributes approximately 20 percent of total greenhouse gas emissions.
'The environmental consequences of our current food systems are expected to create significant obstacles for maintaining global temperatures under a 2°C increase unless we shift towards more plant-centric eating habits. Such shifts may also be necessary to avoid crossing other critical thresholds that aim to ensure human activities remain within a sustainable range on a stable planet,' they stated.
They stated: "Our research indicates that unprocessed plant-based options like soybeans, peas, and legumes are ideal substitutes for meat and dairy products in high-income regions, performing effectively across all criteria."
When compared, processed plant-based options like veggie burgers and plant milks showed fewer climate advantages and higher costs than unprocessed alternatives. However, they still provided significant environmental, health, and nutritional perks when contrasted with animal-derived products.
The group determined that substituting legumes for meat and dairy products could cut "dietary imbalances" in wealthier nations such as the UK by 50%, lower early deaths—especially those linked to foodborne illnesses—by 10%, decrease the ecological footprint of eating habits by over half, and slash expenses by more than one-third.
Dr. Marco Springmann, who headed the study from the Environmental Change Institute at Oxford, stated, "It is crucial to decrease consumption of meat and dairy products in wealthy nations to limit climate change, protect biodiversity, and enhance public health."
'Ours research indicates that various types of food and edible items are available which could provide numerous advantages upon substituting for meat and dairy in present dietary habits.'
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