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Advantages & Disadvantages of a Plant-Based Diet

by
author image Aglaee Jacob
Aglaee Jacob is a registered dietitian. She has experience working with people who have diabetes, cardiovascular disease, hypertension and obesity issues. Jacob obtained a bachelor of science and a master of science, both in nutrition, from Laval University in Quebec City, Canada.
Advantages & Disadvantages of a Plant-Based Diet
Plants are a poor source of complete protein compared to animal-based foods. Photo Credit Brand X Pictures/Brand X Pictures/Getty Images

A plant-based diet limits animal-based foods, such as meat, fish, poultry, eggs and dairy. Vegetarians and vegans prioritize plant-based foods, such as grains, legumes, nuts, seeds, vegetables and fruits. Some plants are more nutrient-dense than others, while some nutrients are mostly found in animal-based foods. Plants and animal foods offer different advantages and disadvantages you need to be aware of to balance your diet properly.

Vitamins, Minerals and Antioxidants

Vegetables, especially nons-tarchy vegetables, and fruits are the most dense sources of vitamins and minerals, according to a paper published in February 2005 in the "American Journal of Clinical Nutrition." In addition, vegetables and fruits also provide different antioxidants, which can further contribute to your health and prevent diseases. Although whole grains are plant-based foods, they have a poor nutrient density and do not provide as much nutrition per calories compared to non-starchy vegetables and fruits.

Fiber

Fiber can only be obtained from plant-based foods. Most Americans are not getting enough fiber and are eating too many calories. Although whole grains provide some fiber, they also contain a significant amount of calories, which could prevent weight loss in overweight individuals. Non-starchy vegetables are the most dense source of fiber, which means that they provide a lot of fiber for very few calories. Fruits, especially berries, are considered in between non-starchy vegetables and whole grains regarding the nutrient density of their fiber content.

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Gluten

Some plant-based foods, especially grains like wheat, kamut, barley, rye and oats, contain gluten. The rates of celiac disease are increasing and new data indicate that gluten sensitivity is real and more prevalent than previously thought, according to the Center for Celiac Research. Following a plant-based diet can lead to a higher consumption of gluten and can be problematic for people with gluten intolerance or celiac disease.

Anti-nutrients

Because plant-based foods are not able to run away from their predators, they defend themselves by producing different chemicals. Many of these compounds, such as lectins and phytic acid, have anti-nutritional properties that interfere with the digestion of protein and absorption of many minerals, especially calcium, zinc, iron and magnesium, according to the September 2004 issue of "Toxicon" and the book "Food Phytates." Eating a plant-based diet can prevent you from properly absorbing the nutrients your body needs.

Protein

A strict plant-based diet can prevent you from getting enough protein, especially that the protein found in plant-based foods are incomplete. Your body requires a certain balance between all the essential and non-essential amino acids. Unfortunately, the protein found in grains, legumes, soy and nuts are incomplete and may cause malnutrition in some people.

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References

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