Plant-based protein sources are associated with better health outcomes and lower environmental impact compared to animal-based protein sources.

Animal- and Plant-Based Protein Sources: A Scoping Review of Human Health Outcomes and Environmental Impact

Novel plant-based meat alternatives may not meet daily nutrient requirements and may increase undesirable nutrients, while reducing overall nutrient density in diets.

Unintended Consequences: Nutritional Impact and Potential Pitfalls of Switching from Animal- to Plant-Based Foods

Plant-based proteins offer nutritional benefits, including potential reduction in metabolic syndrome, diabetes management, cancer prevention, and weight management, but more research is needed.

Role of plant protein in nutrition, wellness, and health.

Replacing animal-based proteins with plant-based ones in a Nordic diet leads to increased fiber intake, improved dietary fat quality, and a healthier blood lipoprotein profile.

Replacing Animal-Based Proteins with Plant-Based Proteins Changes the Composition of a Whole Nordic Diet—A Randomised Clinical Trial in Healthy Finnish Adults

Plant-based proteins offer health and physical function benefits, but their nutritional quality may be inferior to animal proteins.

Plant Proteins: Assessing Their Nutritional Quality and Effects on Health and Physical Function

Consumer acceptance of alternative proteins is low, with acceptance of insects and cultured meat being the lowest, and focusing on taste, health, familiarity, attitudes, food neophobia, disgust, and social norms can increase acceptance.

A systematic review on consumer acceptance of alternative proteins: Pulses, algae, insects, plant-based meat alternatives, and cultured meat

Plant-based diets support athletic performance and contribute to overall physical and environmental health, but may not provide advantages over omnivorous diets for strength, anaerobic, or aerobic exercise performance.

Plant-Based Diets: Considerations for Environmental Impact, Protein Quality, and Exercise Performance

Plant protein sources show health-promoting effects on glycemic, appetite, cardiovascular, and muscular outcomes, but more research is needed to validate health claims.

Exploring Health-Promoting Attributes of Plant Proteins as a Functional Ingredient for the Food Sector: A Systematic Review of Human Interventional Studies

Plant-based proteins offer nutritional quality, environmental sustainability, and cost-effective solutions for achieving complete protein nutrition, while addressing protein-energy malnutrition and promoting ethical food choices.

Sustaining Protein Nutrition Through Plant-Based Foods

Older adults in the European Union are ready to accept plant-based protein as a sustainable alternative to dairy-based protein, with green eating behavior and higher education as facilitators.

Older Consumers’ Readiness to Accept Alternative, More Sustainable Protein Sources in the European Union

Alternative protein sources in fish diets may negatively impact gut health and immune responses, but some may have immunostimulatory properties, contributing to sustainable aquaculture growth.

Alternative Proteins for Fish Diets: Implications beyond Growth

Alternative protein sources, such as chia seeds, hempseed, and quinoa, offer diverse nutritional benefits and can be combined to meet dietary requirements.

Alternative protein sources of plant, algal, fungal and insect origins for dietary diversification in search of nutrition and health

Alternative proteins' health benefits, environmental impact, and animal welfare claims are largely unproven, and more research is needed to achieve desirable sensory properties and acceptance by consumers.

A Critical Appraisal of the Evidence Supporting Consumer Motivations for Alternative Proteins

Current dietary recommendations for protein intake may be insufficient for maintaining muscle mass and strength in older adults, and alternative, sustainable protein sources should be considered.

Protein for Life: Review of Optimal Protein Intake, Sustainable Dietary Sources and the Effect on Appetite in Ageing Adults

Plant-based diets are more sustainable, lower risk of chronic diseases, and contribute to global health and sustainability.

Plant-Based Diets for Personal, Population, and Planetary Health.

Plant-based protein alternatives, such as extrudates made from amaranth or buckwheat flour, show potential for reducing environmental impacts compared to animal-based meat and dairy products.

Life cycle assessment of animal-based foods and plant-based protein-rich alternatives: An environmental perspective.

Low-meat and no-meat diets reduce land use and CO2 emissions, but may increase pollinator reliance and freshwater ecosystem impacts in some countries.

Telecoupled environmental impacts of current and alternative Western diets

Plant protein performance in foods can be improved by increasing protein content, using computer modeling, and avoiding industrial production methods.

Functional Performance of Plant Proteins

Consumer adoption of meat alternatives is driven by perceived suitability, benefits, and healthiness, but hindered by dietary factors, meat's experiential importance, and food neophobia.

Drivers and Inhibitors in the Acceptance of Meat Alternatives: The Case of Plant and Insect-Based Proteins

Plant-based proteins, such as cereals, legumes, and nuts, offer a sustainable, bioactive alternative to animal-based proteins, with potential for development of protein-rich food products and animal-based meat and dairy alternatives.

Plant based protein as an alternative to animal proteins: A review of sources, extraction methods and applications

What are the health implications of the shift towards plant-based diets and alternative protein sources?

Some studies suggest plant-based diets and alternative protein sources offer health benefits such as improved metabolic health, weight management, and cardiovascular health, while other studies highlight potential nutritional deficiencies and lower consumer acceptance.