Latest news with #plantBasedDiet
Daily Mail
09-07-2025
- Health
- Daily Mail
Scientists reveal the exact diet to follow to stave off IBD and bowel cancer-and it could mean making some big changes to your weekly shop
Scientists have confirmed that the best defence against bowel cancer is served up on a plate—literally. A new study looked at the dietary habits of 143,434 Britons, and found that people who followed a 'healthy' plant-based diet were less likely to develop inflammatory bowel diseases which can lead to cancer. During an average follow-up of 14.5 years, the researchers found that 1,117 participants developed inflammatory bowel disease, 795 cases of ulcerative colitis and 322 cases of Crohn's disease. Between 2006 and 2010, the study recruited participants aged 40 to 69 who live in multiple locations across England, Scotland and Wales, and asked them to fill in diaries of what they had eaten and drank in the last 24 hours. The types of food and drink were categorised as 'healthy plant foods, unhealthy plant foods or animal foods'. From this data, researchers were able to establish that a healthy plant-based diet was associated with an 8% lower risk of ulcerative colitis, and a 14% lower risk of Crohn's disease. However, it isn't as simple as just cutting out meat. An unhealthy plant-based diet (which includes dairy and eggs) was associated with a 15% higher risk of Crohn's disease, with results suggesting that this was in part due to higher intake of vegetable oils and animal fats. The research, published in Molecular Nutrition and Food Research, concluded that diets rich in fruits and vegetables are protective factors against inflammatory bowel disease, likely due to their anti-inflammatory properties. Lead author of the study, Dr Zhe Shen, MD an associate professor at Zhejiang University, in China, said: 'Our research indicates that a healthy plant-based diet may protect against inflammatory bowel disease.' Ulcerative colitis and Crohn's disease are both types of inflammatory bowel disease which affect over half a million Britons and more than two million Americans. Nearly a third of people diagnosed with IBD will go on to develop deadly bowel cancer within 10 years. This is because the irritation of the lining of the bowel can cause abnormal, pre-cancerous cells to form there, according to Cancer Research UK. Inflammation of the gut is what causes the often-debilitating symptoms of both Crohn's disease and ulcerative colitis. Crohn's disease causes inflammation of the digestive tract which can cause diarrhoea, blood in your poo, stomach pains, and fatigue. According to the NHS, in children, not growing as expected or delayed puberty are also potential signs of the disease. These symptoms can be mild or severe and usually come and go over time in flare-ups or remissions. Meanwhile, ulcerative colitis, which has similar symptoms, causes inflammation and ulcers in the lining of the large intestine (colon) and rectum—the lower part of the large intestine. Another study suggested going vegan lowers the risk of colorectal cancer in men by more than a fifth. It comes amid an alarming explosion of cancers in young people, which has baffled experts. Over the last 30 years, young diagnoses of colon cancer have shot up by 80 per cent across the globe, research suggests. Meanwhile, rates of the disease in older groups, who are statistically more likely to get the disease overall, have either declined or remained stable to the same period. Concerningly, last year experts predicted that deaths from bowel cancer are set to soar by a tenth by 2040. There have been several different explanations proposed by experts for the explosion in cases in young people. Earlier this year a bombshell study found a common food bug E. coli picked up in childhood may be fuelling the epidemic. Other researchers have suggested it could be due to 'accelerated aging' which increases their risk of developing polyps, small growths that can lead to cancer. This aging is thought to be caused by a mixture of lifestyle choices, such as diet and level of exercise. However, it has also been suggested that factors typically outside of an individual's control could be to blame, like chemicals in food, clothing and air. Some studies have pointed to seed oils like sunflower, canola, corn and grapeseed, as the explanation. Meanwhile, a growing number of studies have laid the blame at the foot of ultra-processed foods (UPFs). Other theories suggest microplastics—particles of plastic that are transferred on to food from packaging materials—and additives in store-bought foods.
The Independent
04-07-2025
- Science
- The Independent
What the discovery of 300,000-year-old tools reveals about what early humans ate
A significant trove of 300,000-year-old wooden tools has been unearthed at the Gantangqing archaeological site in Yunnan province, south-west China. These rare tools, preserved in oxygen-deprived clay sediments, suggest that early human ancestors in East Asia primarily relied on underground plants such as roots and tubers for sustenance. Unlike the hunting implements found in Europe and Africa from the same period, the Chinese tools include digging sticks and unique hook-shaped implements, indicating a distinct plant-based survival strategy. The findings, published in the journal Science, shed light on the advanced cognitive skills of early humans in the region and challenge previous assumptions about early human adaptation and diet. This discovery fills a notable gap in the archaeological record, demonstrating that wooden tools were used by early humans across a broader global range and adapted to diverse local environments.
Medical News Today
03-07-2025
- Health
- Medical News Today
Low-fat vegan diet may be better for weight loss than a Mediterranean diet
Dietary acid load has to do with how a person's food patterns contribute to the acid-base balance in the body. Research is ongoing about dietary acid load and how it impacts health outcomes. A recent analysis found that following a low-fat vegan diet may lower dietary acid load and that this effect may help with weight loss. Dietary acid load has become a focus of recent research. It has to do with how diet contributes to the body's acid-base balance.A high dietary acid load is potentially dangerous and may affect components like kidney function and weight. A recent secondary analysis published in Frontiers in Nutrition explored how following a low-fat vegan diet affected dietary acid load and how this related to weight found that compared to the Mediterranean diet, following a low-fat vegan diet led to a lower dietary acid results suggest that decreasing the dietary acid load via this diet may help with weight loss. How a low-fat vegan diet leads to weight lossSome foods contribute to a higher dietary acid load while others decrease it. Study author Hana Kahleova, MD, PhD explained the following to Medical News Today: 'Animal products including meat, fish, eggs, and cheese cause the body to produce more acid, increasing dietary acid load, which is linked to chronic inflammation that disrupts metabolism and can lead to increased body weight. Plant-based diets, on the other hand, which are more alkaline, are associated with weight loss, improved insulin sensitivity, and lower blood pressure.' This research was a secondary analysis of a previous study involving overweight adult participants who followed the Mediterranean diet and a low-fat vegan diet. In the current analysis, researchers sought to look at dietary acid load in these diets and how it related to weight. The original study was of a group of 62 overweight adults. The participants were divided into two groups. One group was on a Mediterranean diet, and the other was on a low-fat vegan diet for 16 weeks. After a 4-week break, the groups switched to the other diet. Participants kept track of what they ate via food diaries at certain weeks, and researchers also had data on physical activity and body composition. Researchers used two scoring systems to calculate participant dietary acid load. The authors explain that one estimation looks at five nutrients, and the other does as well but also takes into account weight and height. Overall, both dietary acid load scores decreased on the low-fat vegan diet but stayed the same on the Mediterranean also found that participants lost weight, likely primarily from decreased body fat, while on the low-fat vegan diet but did not lose weight while on the Mediterranean diet. Researchers also found that changes in dietary acid load were positively associated with weight changes. So, a decrease in dietary acid load was associated with a decrease in body associations did decrease when researchers adjusted 'for changes in energy intake' in the first 16 weeks of the study. However, in the second 16 weeks of the study, the associations were still significant after the adjustment. Thus, researchers conclude that 'compared with the Mediterranean diet, dietary acid load significantly decreased on a vegan diet and was associated with weight loss, independent of energy intake.'Further research required to confirm findingsThis research does have certain limitations. Firstly, the original study had limitations such as a small number of participants, a short intervention time, and data from only one center. However, researchers note that the time on each diet was long enough for adaptation to occur. Since the participants were volunteers, the authors acknowledge that the study sample 'may not represent the general population.' The other major limitation was that the analysis relied on dietary reports from participants. Data on physical activity was also participant-reported. Researchers also acknowledge the risk of attrition in studies about diet and that 16% of participants did not finish the they also note that there was high dietary adherence throughout the study. Kahleova explained that 'future studies can focus on the most effective strategies to alkalize the diet and look at possible links with diabetes, cardiovascular disease, and other chronic diseases.'The authors of the study also note that there is a need for randomized trials that examine how the Mediterranean diet impacts dietary acid load. Mir Ali, MD, a board-certified general surgeon, bariatric surgeon and medical director of MemorialCare Surgical Weight Loss Center at Orange Coast Medical Center in Fountain Valley, CA, who was not involved in the study, also noted that it 'shows that a low-fat vegan diet may be superior to a diet containing animal products; again, further research is required to further elucidate the benefits and mechanism.' Who most benefits from a low-fat vegan diet?This research suggests that diets that contribute to a lower dietary acid load offer certain benefits and that the alkalizing effect of a low-fat vegan diet might help with weight loss. It highlights another potential benefit of following a low-fat vegan diet, which people can do with guidance from dietary experts. Alexander S. Ford, DO, a board-certified osteopathic family physician and registered dietitian, not involved in the current research, noted the following about the study to MNT: 'While a low-fat vegan diet may not be appropriate for every individual, the results of this study showed lower dietary acid loads in low-fat vegan diets versus the Mediterranean diet, a benefit linked to weight loss, independent of caloric intake, while promoting an alkalizing effect on the body that could benefit individuals with chronic diseases like morbid obesity and other conditions such as gout, arterial diseases, and rheumatoid arthritis, that have pro-inflammatory linkages.' Ford also noted that the study also supports the importance of following a well-balanced diet: 'This study also reemphasizes the importance of consuming a balanced diet, adequate in fruits, vegetables, and other plant-based foods. This emphasis should reassure you that regardless of your diet preference, a balanced diet is good for maintaining great health.'
Telegraph
14-05-2025
- Health
- Telegraph
The tick-borne disease turning MAGA-supporters vegan
'As I sit here eating my sad, mushy oatmeal with only organic strawberries and maple syrup, I'm disappointed that it isn't bacon and eggs or a big juicy steak,' laments Tiffany, a young mum from deepest Kentucky writing on Facebook. 'I've tried the plant-based meats and they are so horrible. I feel so cheated – I'd kill for a hamburger,' adds Paula, her profile photo showing her dressed in full camouflage while out riding a horse. Both women are part of a US online community for people living with Alpha-Gal Syndrome (AGS) – a tick-borne illness colloquially known as the 'red meat allergy'. The number of cases has exploded in recent years, with warmer temperatures caused by climate change bringing ticks to new areas and helping them to survive all year round. More than 30,000 Americans are now thought to be infected every year, up from around 4,000 only 15 years ago. The syndrome, mainly caused by the bite of lone-star ticks, leads to a life-threatening allergy to certain animal products including beef, pork, lamb, and dairy. With few treatment options available, those diagnosed are forced – often begrudgingly – to adhere to a strict, plant-based diet. Most cases have been detected in MAGA strongholds like Tennessee, Texas, and Kentucky – places where red meat is a way of life and veganism is treated with the same scepticism as the contents of Hunter Biden's laptop. 'I had someone tell me he felt less Southern because he couldn't have barbecue,' said Dr Scott Commins, an allergist at the University of North Carolina at Chapel Hill, where he currently treats around 3,500 AGS patients. The disease is triggered when a tick bites a human and transmits a sugar known as alpha-gal into the bloodstream. Ticks pick up alpha-gal when they feed on mammals like mice, rabbits, or deer – animals in which the sugar occurs naturally. If the tick later bites a human, it can inject those sugars through its saliva. Because humans don't naturally produce alpha-gal, the immune system sees it as a threat and starts producing antibodies to fight it. The dietary complications arise because alpha-gal is also found in red meat and some dairy products; so once the immune system is primed, eating foods like beef, pork, or lamb can trigger an allergic reaction, typically between four to six hours after eating. The most common symptoms include hives, headaches, and stomach problems. In more severe cases, patients can go into anaphylactic shock, a potentially fatal allergic reaction that requires immediate treatment with an EpiPen. Not everyone who gets bitten will develop the allergy, but for those who do, even a small amount of red meat can trigger a reaction. 'You might eat a hamburger at six in the evening and feel fine – then wake up at midnight covered in hives. That delayed response makes the condition difficult to diagnose,' Dr Commins said. The US Centre for Disease Control (CDC) estimates that around 450,000 Americans in total are now living with AGS. 'The range of these ticks is completely expanding. So what was at one point a southeastern US tick is now all the way up on our east coast to the Cape Cod area, like Martha's Vineyard, Nantucket, but then also West to the Central US,' Dr Commins said. While most people naturally recover within three to five years, many will be continually reinfected because of exposure to ticks due to their work or way of life, he said. 'I would say probably only 15-20 per cent of my patients recover because they spend a lot of time outdoors – either working on farms or riding horses, doing hobbies that take them outside – and it may take nothing more than one tick bite every other year to keep the immune system producing that allergic response to Alpha gal,' he said. On average, it takes around seven years for a person to be formally diagnosed, due in large part to a lack of awareness among doctors and the public. The outlook – ironically, given his penchant for burgers – has only been made worse by the Trump administration's recent slashes to the CDC's workforce and budget. 'We've been working on trying to raise awareness with the CDC to create a campaign for patients and then also for healthcare providers, but that's now been put on hold,' said Dr Commins. There are some new and promising treatment options, however. The Food and Drugs Administration (FDA) approved a new drug, Xolairz, in February of 2024 that is showing promising results among AGS patients. The drug is taken every month via an injection, and works by blocking immunoglobulin, an antibody involved in allergic reactions. 'It's pricey, but it really does seem to work well to block reactions to red meat that occur accidentally and keeps people safer,' said Dr Commins. The main way to prevent and control AGS, however, is targeting tick populations. 'We haven't really done much to try and target ticks and drive down population numbers,' said Dr Commins. 'We have interventions with mosquitoes and other kinds of disease-vectors. We don't yet know much about the lone star tick and it's really under researched.' Meanwhile the apparent spread of veganism in MAGA country has already been taken up by conspiracy theorists, who smell a government plot to put them off their meat. 'Do you think Covid vaccinations helped this explode? It taught our bodies to attack and put our immune system into overdrive. I have always gotten bit by ticks. Why now?' writes Greg, another unwilling vegan whose grill is now gathering dust. Paula suggests smoking an aubergine, instead.
Yahoo
12-05-2025
- Business
- Yahoo
Flax Protein Markets and Companies Analysis Report 2025 with Forecasts to 2029 & 2034 - Featuring Glanbia Nutritionals, Grain Millers, Myprotein, Linwoods Health Foods, Bioriginal Food & Science Corp. and More
Explore the booming Flax Protein Market: projected to soar from $38.54B in 2024 to $56.42B by 2029, driven by the rise in plant-based diets and demand for minimally processed foods. Dublin, May 12, 2025 (GLOBE NEWSWIRE) -- The "Flax Protein Market Report 2025" has been added to Flax Protein Market report delivers an in-depth analysis of the market's key characteristics, including size, growth potential, and segmentation. It provides a detailed breakdown of the market across major regions and leading countries, highlighting historical data and future growth projections. The report also examines the competitive landscape, market share insights, emerging trends, and strategic developments shaping the market. The flax protein market size has grown strongly in recent years. It will grow from $38.54 billion in 2024 to $41.68 billion in 2025 at a compound annual growth rate (CAGR) of 8.1%. The expansion during the historic period was driven by the increasing global demand for functional foods, the rapid growth of end-use industries, the higher consumption of natural and organic food products, the rising demand for protein-rich dietary supplements, and the growing popularity of plant-based flax protein market size is expected to see strong growth in the next few years. It will grow to $56.42 billion in 2029 at a compound annual growth rate (CAGR) of 7.9%. The projected growth during the forecast period can be attributed to the rising consumption of sports supplements, shifting consumer preferences, the increasing adoption of veganism and vegetarianism, a growing demand for minimally processed ingredients, greater awareness of health benefits, and the expansion of the food supplement industry. Key trends expected during this period include technological advancements in the food sector, supportive government initiatives for product development, increased adoption by the sports and fitness industry, innovations in food product formulations, and advancements in production increasing adoption of plant-based diets is expected to drive the growth of the flax protein market. For example, in October 2024, the Good Food Institute, a US-based non-profit organization promoting plant-based foods, reported a 7.1% increase in plant-based milk and dairy alternative sales, reaching €2.2 billion ($2.27 billion) from 2022 to 2023. Unit sales grew by 4.7%, while volume increased by 5.2%. This rising adoption of plant-based diets continues to contribute to the expansion of the flax protein companies in the flax protein market are introducing new high-protein product lines, including smoothies, to address the increasing demand for plant-based nutrition and functional foods. In January 2025, Daily Harvest, a US-based food manufacturing company, launched a new range of high-protein smoothies made with USDA-certified organic ingredients. These smoothies contain organic components such as flax seeds, ensuring high quality and sustainability. Each serving provides 20 grams of plant protein, catering to consumers looking for protein-rich options. The product line includes three flavors dark chocolate, vanilla bean, and mixed berry each designed to deliver a unique taste experience. The smoothies are made with fruit and vegetable ingredients, avoiding common allergens and irritants such as whey and June 2024, Simply Good Foods, a US-based food manufacturer, acquired Only What You Need (OWYN) for $280 million. This acquisition was intended to strengthen Simply Good Foods' presence in the rapidly growing health and wellness market by expanding its product portfolio with high-protein, dairy-free beverages. These products cater to consumers seeking clean-label, allergen-friendly nutrition options. Only What You Need (OWYN) is a US-based company that specializes in plant-based protein products, including flax protein America was the largest region in the flax protein market in 2024. Asia-Pacific is expected to be the fastest-growing region in the forecast period. Report Scope Markets Covered:1) by Nature: Organic; Conventional2) by Source: Golden Flaxseed; Brown Flaxseed3) by Distribution Channel: Supermarket or Hypermarket; Specialty Stores; Convenience Stores; Online Sales; Other Distribution Channels4) by Application: Food Processing; Animal Feed; Nutraceuticals; Sports Nutrition; Personal Care Products; Infant Nutrition; Other ApplicationsSubsegments:1) by Organic: Cold-Pressed Organic Flax Protein; Sprouted Organic Flax Protein; Fermented Organic Flax Protein; Micro-Filtered Organic Flax Protein2) by Conventional: Isolated Flax Protein; Concentrated Flax Protein; Hydrolyzed Flax Protein; Defatted Flax ProteinKey Companies Profiled: Glanbia Nutritionals Inc.; Grain Millers Inc.; Myprotein Ltd.; Linwoods Health Foods Ltd.; Bioriginal Food & Science Australia; Brazil; China; France; Germany; India; Indonesia; Japan; Russia; South Korea; UK; USA; Canada; Italy; SpainRegions: Asia-Pacific; Western Europe; Eastern Europe; North America; South America; Middle East; AfricaTime Series: Five years historic and ten years Ratios of market size and growth to related markets, GDP proportions, expenditure per Segmentation: Country and regional historic and forecast data, market share of competitors, market to Purchase: Gain a truly global perspective with the most comprehensive report available on this market covering 15 geographies. Assess the impact of key macro factors such as conflict, pandemic and recovery, inflation and interest rate environment and the 2nd Trump presidency. Create regional and country strategies on the basis of local data and analysis. Identify growth segments for investment. Outperform competitors using forecast data and the drivers and trends shaping the market. Understand customers based on the latest market shares. Benchmark performance against key competitors. Suitable for supporting your internal and external presentations with reliable high quality data and analysis Report will be updated with the latest data and delivered to you along with an Excel data sheet for easy data extraction and analysis. All data from the report will also be delivered in an excel dashboard format. Key Attributes Report Attribute Details No. of Pages 175 Forecast Period 2025-2029 Estimated Market Value (USD) in 2025 $41.68 Billion Forecasted Market Value (USD) by 2029 $56.42 Billion Compound Annual Growth Rate 7.9% Regions Covered Global The companies featured in this Flax Protein market report include: Glanbia Nutritionals Inc. Grain Millers Inc. Myprotein Ltd. Linwoods Health Foods Ltd. Bioriginal Food & Science Corp. MediKonda Nutrients LLC Shape Foods Inc. Lakeside Food Sales Inc. GFR Ingredients Inc. Acetar Bio-tech Inc. Onset Worldwide Inc. Stony Brook Wholehearted Foods Inc. Marroquin Organic International Inc. AlpenPower Inc. Austrade Inc. Schalk Muhle KG Yupik Inc. VedaOils LLC Naturaplaza B.V. AKI Organic Inc. For more information about this report visit About is the world's leading source for international market research reports and market data. We provide you with the latest data on international and regional markets, key industries, the top companies, new products and the latest trends. CONTACT: CONTACT: Laura Wood,Senior Press Manager press@ For E.S.T Office Hours Call 1-917-300-0470 For U.S./ CAN Toll Free Call 1-800-526-8630 For GMT Office Hours Call +353-1-416-8900Error in retrieving data Sign in to access your portfolio Error in retrieving data Error in retrieving data Error in retrieving data Error in retrieving data
