Featured article in the Spring 2019 Issue of Nutrition Close-Up; written by Natalie Rizzo, MS, RD
If you ask two different people to define “plant-based eating,” you will likely get two different responses. Because this term isn’t defined by any governing body, it’s up for interpretation. The Academy of Nutrition and Dietetics (AND) says that plant-based diets include vegetarian and vegan diets1, while U.S. News & World Report describes plant-based diets “as an approach that emphasizes minimally processed foods from plants, with modest amounts of fish, lean meat and low-fat dairy, and red meat only sparingly”2. Regardless of the definition, the common denominator among all descriptions of a plant-based diet is, well, plants!
The rise in popularity of plant-based diets is accompanied by many health benefits. Research suggests that eating mostly plants can prevent obesity3, decrease the risk of developing diabetes4, and lower mortality rates5. Plant-based diets are also associated with lower rates of heart disease6 and cancer7. The majority of these studies observed vegetarian diet patterns, which include plenty of fruits, vegetables and meatless proteins, like eggs, dairy, whole grains, nuts, seeds and soy. In other words, plants were paired with protein sources, like eggs, to make a nutritious and well rounded meal. Eggs can and should be part of a plant-based diet, and these five suggestions showcase how easy it is to incorporate the incredible egg into your plant-forward dishes. Continue reading “Incorporating Eggs into a Plant-Based Diet”