A growing number of scientific and policy institutions recognize predominantly plant-based diets as the most sustainable dietary patterns, for both public health and the environment, and are therefore encouraging citizens to shift their eating habits. Alongside this, more people are adopting vegan or vegetarian diets in response to environmental concerns and animal welfare. In this context, the responsibility for planning nutritionally adequate diets cannot be solely individual, with household solutions, but collective actions are needed at the industrial and agricultural level. Historically, the food industry has improved the nutritional value of animal-derived foods through feed modification and supplementation. Today, similar efforts are needed to enhance the nutrient profile of plant-based foods. In addition, nutrient recommendations originally designed for mixed diets may not be directly applicable to populations following exclusively plant-based diets, given the differences in bioavailability and metabolism. This review aims to (1) identify nutrients that may be absent or present in insufficient amounts in plant-based and especially vegan diets; (2) explore potential solutions, ranging from soil management and crop biofortification to food processing, fortification, and supplementation; and (3) call for a revision of dietary reference intakes that better reflects the specific needs of populations consuming total or predominantly plant-based diets.
Marques-Lopes et al. (Fri,) studied this question.