You've Heard the Term, But What Does Plant-Forward Really Mean?

If you've ever sought out healthy eating information, you have surely come across the term "plant forward" or "plant based." But in a world of trendy health and diet terms, what do those terms even mean?

The terms "plant forward" and "plant based" are not clearly defined, and both terms tend to be used interchangeably. In fact, you may also see the term "flexitarian" in the mix of things. Perhaps the result of a lack of an official definition, it has come to mean different things to different people. Some define "plant based" as a diet primarily based on plants, while others use the term to define a 100 percent plant-based vegan or vegetarian diet. The consensus, though, seems to be that each term refers to a diet that prioritizes fruits and vegetables.

Whatever the true definition, people are intrigued. A report from the Plant Based Foods Association states that plant-based food sales were up 12 percent from 2017 to 2018 with more than $3.3 billion in sales.

The popularity of "plant-based" diets stems from a variety of sources. For some, the renewed interest in healthy living goes hand-in-hand with eating more greens and whole foods due to their nutrient-rich makeup. Others feel drawn to sustainability and see decreasing their dependence on meat as a good choice for the planet. And, as more companies get on board with the trend by releasing plant-based burgers, zoodles and cauliflower concoctions, curiosity causes some to investigate this new way of filling their plate.
 

The Benefits of Vegetarian and Vegan Diets


While the terms vegetarian and vegan are often used interchangeably, the major difference between the two is that vegans exclude animal byproducts from their diets, in addition to eliminating meat. This means no cheese, milk, eggs, honey and other animal-derived ingredients that might be used in foods, makeup and other products.

Research shows that eating a vegan diet can help reduce the risk of heart disease, Type 2 diabetes and certain forms of cancer. It has also been linked to improved diabetes management and better gut microbiome. It should be noted, however, that only 3.3 percent of American adults are vegetarian or vegan, and about 46 percent of vegetarians are vegan.

If you opt to follow a vegetarian or vegan diet, know that it's important to monitor your nutrient intake, as certain nutrients can be under consumed as a result of eliminating a whole food group. These nutrients include protein, Omega-3 fats, iron, zinc, iodine, calcium, vitamin D and vitamin B12. If you do choose to be a vegetarian or vegan, knowing where to get these nutrients is important. You can seek the guidance of a registered dietitian nutritionist to help ensure you're taking a well-balanced diet inclusive of all your nutrients.

The Benefits of Plant + Animals


If you're in the majority of the population and do include animal foods in your diet, there are certainly nutritional benefits. In a 2016 study published in the journal Nutrients found that a combination of both plant and dairy foods could help close nutrients gaps—calcium, fiber, vitamin D, potassium—that are commonly found in the U.S. The study examined the nutritional impact of three diet scenarios by doubling the intake of plant-based foods; dairy foods like milk, yogurt and cheese; and protein-rich plant-based foods like nuts, seeds, beans and peas.

When plant-based foods were doubled, participants were more likely to meet their nutritional needs for nutrients like iron, folate, magnesium and vitamins C and E. However, they were less likely to meet the nutritional needs for calcium, protein and vitamins A and D. When dairy foods were doubled from two to four servings per day, more people reached their goal for calcium, protein, magnesium and vitamins A and D. As you can see, smart meal planning and eating habits can help close nutrition gaps, which is key in thriving personally and achieving your goals.
 

The Bottom Line


No matter if you choose to include some, little or no animal products in your diet, there are certainly ways to be healthy no matter what you choose to put on your plate. If you do choose to include animal products in your diet, make sure your plate is balanced. One half of the plate should always include vegetables and fruit; one quarter should include starches (especially whole grains); and one quarter should include lean protein from animal or plants. Aim to take in three servings of dairy (either soy protein or cow's milk) every day, as well.

Whether you're jumping on board to be on trend or prioritizing your health by adjusting your eating habits, there's no doubt that adding more vegetables and fruits to your life is a positive change. Lucky for you, it's becoming easier than ever to find and eat delicious plant-based meals.
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Member Comments

I had never heard the label before this article, and reading this article doesn't make it any more "understandable" to me. Honestly, the English-speaking world already had the terms "vegetarian" and "vegan" for diets, with very clear definitions, so why do we suddenly need a plethora of other terms that mean basically the same thing? The vast majority of folks still eat omnivorously, with most of their calories coming from plants but with animal products being a normal part of most meals. We didn't need special labels for this approach to eating for the past several millennia, so it seems silly to be trying to label it now. Report
I was recently diagnosed with lactose intolerant and gluten intolerant and peanut intolerant. I also have the gene for Celiac disease. In my search to find alternative foods, I stumbled upon “Forks over Knives” and “The Game Changers” as well as “What the Health” (on Netflix)
It opened my eyes!!
My cardiologist did a Cardiac stress test to determine if I had any clogged arteries as well as a pulmonary function test.
I am now a “Vegetarian” (not Vegan) and I eat a plant based diet. I am losing weight and I feel better than I have in years (I am 62). I also visit a Dietitian (whom is also plant based) I take a few supplements, Calcium with D3 because my body is deficient due to the Celiac gene and a daily vitamin, Cinnamon and B-2 (headaches)

I will do my best to never eat anything animal based .. Report
I will never be a vegan. I may not eat meat every day, and I don't, but I like meat. Report
Great info! Thanks for sharing this one!!!!! Report
THANKS Report
thanks for info Report
PLCHAPPELL
Good information Report
GOFORGIN
Ok Report
I started eating plant based at the beginning of the year. I’ve found some great recipes, including some that use my Instant Pot. I’m enjoying eating vegetarian.
Report
I eat a lot more veggies than years ago and I am enjoying them. I also eat a small amount of meat but certianly not like I did at one time. Report
This is very interesting. Good information. Thank you. Report
Can you tell me how "plant-based butter" is produced and from what? My son bought it recently but I didn't have a chance to read the label. Report
By the way, my boss the vegan does emphasize you can get almost all required nutrition, including calcium, from getting enough of the right veggies, but he does underscore that most vegans end up taking B12 supplements. Report
If you're more interested, "The China Study" was one scientific study that saw an increase of cancers as meat consumption increased in the population. My boss became vegan and is off all diabetes and hypertension meds. Forks Over Knives is a good video from 2 doctors who studied the affect of diet on heart diseases. If you don't go vegan or veggie, at least try to eat as much fruit & veggies as you can, and for your other food, get/fix them as least processed as you can. So much pre-prepared food, although good in a pinch, is not healthy when eaten often. As I get older, I'm finding the smell of raw meat and the flavor of cooked meat just isn't very appealing anymore. Plus the animal and dairy industries are inherently cruel. Report
thanks Report


 

About The Author

Toby Amidor
Toby Amidor
Toby Amidor, M.S., R.D., is the founder of Toby Amidor Nutrition and the author of "The Greek Yogurt Kitchen" and "The Healthy Meal Prep Cookbook."