Explore how reducing or cutting out meat affects micronutrient intake, highlighting the benefits, potential gaps and health impacts of plant-based diets.
Plant-based diets are no longer just a trend, they’re becoming a scientific and cultural spotlight. From flexitarians to vegans, more people are reducing meat consumption, drawn by promises of better health and a smaller environmental footprint. Studies consistently show these diets are linked to lower risks of chronic diseases, higher nutrient density, and a lighter ecological impact compared with traditional omnivorous diets1-2,4-6.
Yet, the question remains: are these diets nutritionally adequate for everyone? From children to older adults, understanding the micronutrient implications of cutting back on meat and animal products is crucial.
This article was produced in collaboration with the European Food Information Council (EUFIC). To view and read the article, visit the EUFIC website, here: https://www.eufic.org/en/healthy-living/article/what-happens-when-we-reduce-or-stop-eating-meat-a-micronutrient-breakdown
