Plants First Healthcare Coalition launch statement

Serving Up Change

A new coalition launches to support the healthcare sector to pioneer the best in sustainable, delicious plant-rich meals.

We are excited to announce the launch of a groundbreaking new coalition, supporting and empowering healthcare organisations to adopt delicious, nutritious and sustainable plant-rich food cultures.

The Plants First Healthcare Coalition (PFHC) is formed of five founding members: Greener By Default, MyNutriWeb, ProVeg UK, Plant-Based Health Professionals UK, and Real Zero. Together, we bring a wealth of experience to support the healthcare sector in increasing plant-based meal provision, benefi ting people and the planet, and maintaining choice.

A culmination of several years of working in partnership, the founding organisations have come together to share their expertise as a single coherent offering, including business case development, culinary and service staff training, recipe development, sector engagement, choice architecture, behavioural nudges, healthcare professional training and food culture change. We have a successful track record of implementing food change in healthcare settings, schools and other institutions.

The coalition has already delivered a milestone invitation-only event, bringing together sector leaders to champion, spotlight and share existing excellence in the sustainable diet space. This work will continue with the aim of building a shared roadmap for achieving a world class plant-rich food offering in UK health services.

Pilot programmes are currently taking place in 10 NHS hospital trusts with more to start over the coming months.

Philip Shelley, NHSE National Lead For Net Zero Food says:
“If we are to drive positive change across healthcare, then partnership working will be at the core of any success. The Plants First Healthcare Coalition has worked tirelessly to drive a collated approach to plant-rich menus across our NHS sites. This has included educational events, workshops and supplier engagement. If we are to have a purposeful and long standing change of direction, then support for choice and healthier outcomes should be prioritised.”

If you’d like to learn how we can support sustainable food culture change in your healthcare setting – get in touch at info@plantsfirsthealthcare.com

NEW WEBSITE COMING SOON

Coalition partners:

Plant-Based Healthcare Professionals UK, Shireen Kassam
“PBHP UK is delighted to join forces with other sector leaders in bringing the very best in sustainable, plant-rich meals to healthcare settings in the UK. Our combined expertise and experience as coalition members make us the ideal collective to champion a shift towards healthy and sustainable diets. We look forward to collaborating with and supporting healthcare catering leaders, professionals and suppliers on the journey to build a positive, world-class plant-rich food culture.”

Greener By Default, Heidi Fritz
“Greener by Default is thrilled to take our work with UK hospitals to the next level alongside our dynamic coalition partners, with whom we share a deep commitment to building greener, healthier, and more inclusive healthcare settings and a belief that, together, we can amplify our impact far beyond what any of us could achieve alone.”

ProVeg UK, Sophia Millar
“ProVeg are delighted to bring our expertise in transforming large-scale public food systems to the healthcare space, joining forces with a wealth of food industry and healthcare experts to drive plant-rich innovation. With people and the planet at the heart of what we do, together we’re pioneering a systemic shift to embed healthy, sustainable nutrition at the core of healthcare provision.”

Real Zero, Adrian Byrne
“Delivering plant-rich food in the healthcare setting is a high-impact intervention that benefi ts people and planetary health and delivers incredible value for money for the public purse. We are hugely excited to be working alongside our ground-breaking coalition partners to deliver world-class, evidence-based, sustainable food solutions across the NHS. As a coalition, we have a shared vision that rightly places food and food services at the heart of patient care and believe that together, we can scale the pace and impact of our work beyond what we would achieve individually.”

MyNutriWeb, Tanya Haffner
“Delivering a delicious plant-rich food culture in healthcare, is one of the most powerful and lowest cost interventions that we can be implementing to improve patient outcomes, cut environmental impact and reduce healthcare costs – all within existing food and nutrition standards and maintaining full patient choice. The triple wins for people, planet, and the NHS budget, make it an essential high impact game changing healthcare strategy for the benefi t of all. MyNutriWeb is privileged to be collaborating with progressive stakeholders and change makers in the NHS including food service dietitians and the Plants First Healthcare Coalition to help make this vision a lasting reality.”

Review of the plant-based nutrition and lifestyle medicine news March 2026

Cancer and brain health are the main themes of this month’s review. Plus a reminder that genetics are not our destiny and that diets can be healthy AND sustainable.

Healthy lifestyles can improve heart health even when high genetic

Heart disease remains the top killer of men and women globally, yet 90% of cases could be prevented if we addressed modifiable risk factors.

This new study investigated the combined impact of diet and lifestyle on the risk of coronary heart disease. While we know that both genetics and lifestyle influence cardiovascular risk, fewer studies have looked at how these factors interact, particularly in the context of plant-based dietary patterns.

Researchers analysed data from 7,764 participants in the long-running Rotterdam Study, following them prospectively for several decades to track the development of coronary heart disease. The investigators applyed a validated lifestyle score that incorporated a healthy plant-based diet in combination with non-smoking, adequate physical activity and moderate sleep duration, alongside polygenetic risk score.

The results showed that higher adherence to this healthy plant-based lifestyle was associated with a significantly lower risk of developing coronary heart disease. For every increase in the score reflecting healthier behaviours, the risk of coronary heart disease fell. Participants with the highest adherence to the healthy plant-based lifestyle had a 22% lower risk of developing coronary heart disease compared with those with the poorest adherence.

Importantly, adherence to a healthy plant-based lifestyle benefited all genetic risk groups. However, participants with a high genetic risk benefited the most with a 44% reduction in risk compared to participants with a low or intermediate genetic risk who showed a 20% reduction in risk. Once again, these data confirm that genes are not our destiny.

The accompanying editorial highlights an important point. Lifestyle behaviours rarely occur in isolation. People who follow a healthier diet are also more likely to be physically active, avoid smoking and maintain good sleep patterns. Looking at these behaviours together therefore provides a more realistic picture of how lifestyle influences cardiovascular health.

Taken together, these findings reinforce a powerful public health message. A diet rich in whole plant foods, combined with other healthy lifestyle habits, can substantially reduce the risk of coronary heart disease. Even for individuals with an unfavourable genetic profile, lifestyle choices remain a powerful tool for protecting long-term health. This is of particular importance for South Asian. New data from the MASALA study in the US show that South Asians have a significantly higher risk of heart disease and type 2 diabetes, which also occur much earlier in life, compared to all other ethnicities. Thus, tailored and earlier prevention strategies are required with intensive risk factor management.

Do vegan diets increase the risk of colorectal cancer?

One of the largest studies of its kind on diet and cancer saw a hugh amount of media attention. The analysis brings together data from nine different studies, 3 different continents and includes 1,645,555 meat eaters; 57,016 poultry eaters; 42,910 pescatarians; 63,147 vegetarians; and 8,849 vegans. Participants were followed for a median of 16 years.

Although the results support prior literature and shows that vegetarian diets lower the risk of five different cancer type, there are also some surprising results.

Vegetarians in this cohort had a reduced risk of pancreatic, breast, prostate, and kidney cancers, and multiple myeloma. This lower risk was explained, in part, by lower body weight. However, they also had a higher risk of squamous cell oesophageal cancer, which is not easily explained, but could be due to lower intakes of B vitamins. Prior studies have identified B vitamins to be important for preventing oesophageal cancer

For those following a vegan diet, there were just too few numbers of each cancer type to draw firm conclusions. However a surprising finding was that vegans had an increased risk of colorectal cancer.

As the authors themselves point out, this should be interpreted with caution since the results for vegans were based on just 93 cases across all the studies with some studies having fewer than 10 cases. When the first 4 years of follow-up were excluded, the higher risk of colorectal cancer was no longer significant. This suggests that some people already had the early stages of cancer present prior to entry into the study as there is a long lead time prior to cancers becoming clinically apparent. In addition, as pointed out in this excellent video by Mic the Vegan, the models reported adjusted for body mass index (BMI). If you accept that a lower BMI is a result of the vegan diet rather than a confounder then this association with colorectal cancer disappears. In addition, when BMI was not adjusted for, vegans also had a lower risk of prostate and breast cancers.

However, it is worth noting that a very plausible reason for the higher risk of colorectal cancer in vegans is the low calcium intakes across most of the cohorts analysed. Adequate calcium intake has long been known to protect against colorectal cancer.

The lower calcium intake in vegans is likely a reflection of the fact that these studies were from the 1990’s and 2000’s when fortified vegan products were not widely available. Modern day analysis of vegans shows that calcium intakes are now adequate.

Another points to note are that this study did not report on total cancer risk, only site specific risk. Prior analyses, including from the EPIC-Oxford study and Adventist Health Study-2, have clearly shown a reduced risk of total cancer in both vegetarian and vegans, with a greater reduction in vegans. In addition, omnivores in the current analysis had relatively low intakes of meat compared to current typical Western diets. The study did not consider diet quality and vegans were identified based on what they do not eat (animal-sourced foods), rather than what they were eating – which of course is not always healthy.

The take home message remains unchanged. Diets high in fruit, vegetables, whole grains, beans, nuts and seeds are best for cancer prevention. Vegan diets need to be appropriately supplemented with vitamin B12 and certain nutrients need extra focus such as calcium, vitamin D, iodine, selenium and zinc.

Physical activity in cancer survivors

This study examines the impact of physical activity in cancer survival. While there is strong evidence that regular exercise reduces the risk of developing cancer, there has been less research on whether physical activity improves survival after a diagnosis, particularly for cancers other than breast, prostate and colorectal cancer.

Researchers analysed data from six large cohort studies involving more than 17,000 cancer survivors diagnosed with bladder, endometrial, kidney, lung, oral, ovarian or rectal cancer. Participants were followed for an average of almost 11 years after diagnosis, allowing the researchers to examine how levels of leisure-time physical activity related to the risk of dying from cancer.

The findings were striking. Even small amounts of moderate to vigorous physical activity after a cancer diagnosis were associated with a lower risk of cancer mortality for bladder, endometrial and lung cancer. Higher levels of activity, double or triple the recommended amount, were associated with reductions in mortality for oral cancers.

Perhaps the most encouraging finding was that becoming active after diagnosis appeared to be beneficial even for people who had previously been inactive. Lung and rectal cancer survivors who met physical activity guidelines after diagnosis had a lower risk of cancer mortality regardless of their activity levels before diagnosis. This reinforces an important message for patients: it is never too late to start moving.

As with most observational studies, the findings cannot prove cause and effect. People who are able to be physically active may already be healthier than those who are not. However, the results remained broadly consistent even after accounting for factors such as smoking, cancer stage and treatment.

Overall, this research strengthens the case for physical activity as an important component of cancer survivorship care. Alongside good nutrition and other lifestyle measures, regular movement may play a meaningful role in improving long-term outcomes for people living with and beyond cancer.

An opportunity for breast cancer prevention

A major new analysis from the Global Burden of Disease Study provides a stark reminder of the growing global impact of breast cancer and the urgent need to prioritise prevention. The study analysed trends from 1990 to 2023 across 204 countries and territories, making it one of the most comprehensive assessments of breast cancer worldwide.

Breast cancer remains the most commonly diagnosed cancer among women globally and a leading cause of cancer death. Although survival has improved in many high-income countries due to earlier detection and better treatment, the overall number of cases continues to rise as populations grow and age.

What is often overlooked is the extent to which breast cancer is preventable. The study estimates that around 28% of the global burden of breast cancer is attributable to modifiable risk factors. The largest contributors include dietary risks, tobacco exposure, high blood glucose, excess body weight, alcohol consumption and low levels of physical activity.

Looking ahead, the projections are concerning. By 2050, the number of new breast cancer cases each year is expected to increase to around 3.5 million globally, with deaths rising substantially as well. Much of this increase will occur in low- and middle-income countries where access to screening, diagnosis and treatment remains limited.

These findings highlight an uncomfortable truth. While advances in treatment are improving survival, far less attention is given to preventing cancer in the first place. Policies that support healthier diets, increased physical activity and reduced alcohol consumption could prevent a significant proportion of cases.

Diet and brain health

Interest in how diet influences brain health continues to grow, and several new papers this month add to the evidence that what we eat may play an important role in the risk of cognitive decline and dementia.

A systematic review and dose–response meta-analysis examined the relationship between plant-based dietary patterns and the risk of cognitive impairment and dementia across seven prospective studies involving more than 220,000 participants. The overall findings suggested that people who followed plant-based diets more closely tended to have a lower risk of cognitive impairment and dementia. However, the most important message from this analysis was that diet quality matters. Healthy plant-based diets rich in vegetables, fruits, whole grains, legumes and nuts were associated with a lower risk, while plant-based diets high in refined grains, sugary foods and ultra-processed products were associated with a higher risk. In other words, simply eating “more plant foods” does not guarantee protection if those foods are heavily processed.

A second study combined analyses from large prospective cohorts in the United States and the United Kingdom with a broader meta-analysis of cohort studies examining plant-based diets and dementia risk. Once again, the results highlighted the importance of diet quality. Participants with the highest adherence to healthy plant-based diets had a substantially lower risk of developing dementia, while those with diets characterised by less healthy plant foods had a higher risk. Foods most strongly associated with lower dementia risk included vegetables, legumes, nuts and beverages such as tea and coffee. In the pooled analysis, those most closely following a healthy plant-based dietary pattern had around a 21% lower risk of dementia compared with those with the lowest adherence, while unhealthy plant-based diets were associated with a 24% higher risk.

A third paper offered a more cautionary perspective. Using data from cohorts in China, Europe and the United States, researchers reported that more restrictive vegetarian diets in older adults, particularly vegan diets, were associated with a higher risk of cognitive impairment, while pescatarian diets appeared to be associated with lower risk. The authors suggested that nutritional inadequacy could partly explain these findings, particularly with respect to nutrients such as vitamin B12, vitamin D, iron and long-chain omega-3 fats. Importantly, however, the study did not directly measure nutrient status and did not distinguish clearly between healthy and unhealthy plant-based dietary patterns, meaning the findings need to be interpreted carefully.

Taken together, these studies reinforce a key point that is often lost in discussions about plant-based diets. The question is not simply whether a diet is vegetarian, vegan or plant-based in name, but whether it is a high-quality dietary pattern centred on minimally processed plant foods. The strongest evidence continues to suggest that diets rich in vegetables, fruits, legumes, whole grains, nuts and other whole plant foods are associated with better cardiometabolic health and, increasingly, with better brain health as well. At the same time, the more cautionary findings remind us that plant-based diets need to be well planned, particularly in older adults, to ensure adequate intake of key nutrients such as vitamin B12.

Parkinson’s disease and dairy – is there a link?

A new systematic review and meta-analysis has examined whether dairy consumption is associated with the risk of Parkinson’s disease. Parkinson’s disease is a progressive neurodegenerative condition affecting almost 12 million people worldwide, and the number is expected to more than double by 2050. Identifying modifiable lifestyle factors that influence risk is therefore an important public health priority.

This review analysed nine observational studies from the United States, Europe and Asia, including more than 630,000 participants and over 4,000 cases of Parkinson’s disease. The researchers found that people with the highest intake of dairy had a 21% higher risk of developing Parkinson’s disease compared with those consuming the least dairy. When milk alone was examined, the association remained significant, with a 13% higher risk among those with higher milk consumption. Interestingly, the relationship appeared stronger in men than in women.

Not all dairy products were associated with risk. The analysis did not find a significant link between Parkinson’s disease and fermented dairy products such as yoghurt, or with cheese, butter or ice cream. This suggests that the type of dairy consumed may be important, with the strongest signal seen for plain milk.

The reasons for this association are not yet fully understood, but several explanations have been proposed. One possibility relates to the gut–brain axis. Changes in the gut microbiome may influence the misfolding and spread of alpha-synuclein, a protein that accumulates in the brains of people with Parkinson’s disease. Another theory is that milk may lower levels of uric acid in the blood. Uric acid acts as a natural antioxidant, and lower levels have been linked to greater vulnerability to neurodegeneration. Environmental contaminants such as pesticide residues in dairy products have also been suggested as a possible contributor.

It is important to interpret these findings cautiously. The evidence comes from observational studies, which means the research can identify associations but cannot prove cause and effect. Dietary intake was also typically measured only once and relied on self-reported food questionnaires, which can introduce error. Nevertheless, the consistency of the findings across multiple large studies means the potential link between milk intake and Parkinson’s disease warrants further investigation. It is worth noting that prior studies using Mendelian randomisation and the lactase gene variant to predict for intakes of dairy have found that higher intakes are associated with an increased risk of Parkinson’s disease. This suggests that a causal relationship is indeed possible.

Taken together, this research adds to a growing body of evidence suggesting that dietary patterns may influence the risk of neurodegenerative disease. While more research is needed to clarify mechanisms and causality, it highlights the importance of considering diet as part of a broader strategy to reduce the burden of chronic disease.

When it comes to dairy, we know it is not required in the diet, 75% of the worlds population is lactose intolerant (the natural state in humans), dairy may increase the risk of prostate cancer and of course its production is terrible for the environment and the animals. If we apply the precautionary principle we should be moving away from consuming dairy, especially when we have healthier alternatives in the form of plant drinks.

European diets and sustainability

A new paper examined how closely European diets align with the planetary health diet, a framework designed to support both human health and environmental sustainability. The researchers analysed dietary data from nine European countries, comparing current eating patterns with the dietary targets proposed by the EAT–Lancet Commission.

The study included 16,083 adults with sample sizes ranging from 519 in the UK to 3703 in Portugal. Across all countries studied, the findings showed a clear gap between current diets and what would be considered both healthy and environmentally sustainable. In general, people consumed far more red and processed meat, dairy and added sugars than recommended, while intake of whole grains, legumes, nuts, fruits and vegetables fell well below suggested levels. These patterns were consistent across much of Europe, highlighting how deeply entrenched animal-based and ultra-processed food consumption remains in modern diets.

More specific quantification of food groups showed average intakes of 189.6 ± 24.6 g/d for vegetables and 177.1 ± 47.7 g/d for fruits, followed by 66.2 ± 13.6 g/d for tubers, 31.5 ± 19.5 g/d for whole grains, 27.5 ± 12.8 g/d for legumes, 5.2 ± 3.2 g/d for nuts, and 14.0 ± 7.4 g/d for unsaturated oils. For animal-based foods, mean intakes were 263.8 ± 85.6 g/d for dairy, 82.5 ± 10.5 g/d for total red meat (40.4 g/d from beef and lamb and 42.0 g/d from pork), 49.9 ± 17.8 g/d for poultry, 22.8 ± 7.0 g/d for eggs, 38.6 ± 17.4 g/d for fish and seafood, and 28.2 ± 9.3 g/d for saturated fats. The mean intake of added sugars was 54.6 ± 9.5 g/d.

The UK data reflected this broader pattern and showed some of the lowest scores for adherence to the planetary health diet. Compared with the planetary health diet targets, UK diets were characterised by excessive intake of red and processed meat, poultry, eggs, sugar and saturated fat and insufficient consumption of plant foods such as legumes, nuts and whole grains. Fruit and vegetable intake also remained below optimal levels.

The overall message from the study is clear: achieving diets that are both healthy and environmentally sustainable will require substantial shifts in food consumption across Europe. This requires joined up policy and regulation across farming, healthcare, retail and public sector catering. We are still hopefully that the National Food Strategy for the UK, likely due for publication in the summer, will address these key issues. Read our collaborative Ten Point Plan recommendations for the National Food Strategy team.

Micronutrient adequacy of plant-based meat alternatives

Concerns are often raised about the nutritional adequacy of plant-based diets, particularly with respect to micronutrients such as iron, zinc, vitamin B12 and iodine. At the same time, plant-based meat alternatives have attracted criticism because they are often classified as ultra-processed foods. Critics argue that replacing animal products with these alternatives could worsen diet quality or increase the risk of nutrient deficiencies. A new randomised controlled trial helps address some of these concerns by directly comparing micronutrient intake and status in people consuming plant-based meat alternatives with those eating animal-based meats.

In this eight-week trial, 89 adults were randomly assigned to consume either plant-based meat analogues or animal-based meat as their primary protein source while otherwise maintaining their usual diet. Researchers assessed both dietary intake and blood markers of micronutrient status before and after the intervention. Overall, the study found that replacing animal meat with plant-based meat alternatives did not lead to clinically meaningful declines in micronutrient status. Key nutrients often highlighted as potential concerns in plant-based diets, including iron and zinc, remained within normal ranges, and there were no significant differences between the groups at the end of the study. Some nutrients, including dietary fibre, were higher in the plant-based meat group, reflecting the plant ingredients used in these products.

A remaining concern about plant-based meat alternatives is the higher sodium content. Of course, when people eat meat they tend to add salt when cooking for added flavour, so the differences may not be as wide as expected. Interestingly, the SWAP-Meat study comparing beef with Beyond meat products did not find a detrimental effect on blood pressure from the potential higher sodium intake, at least in the short term.

While the current study was relatively short and cannot address long-term health effects, it provides useful evidence that plant-based meat alternatives, if used as part of a varied diet, may offer a practical way for people to reduce their intake of animal products without increasing the risk of nutrient deficiencies. Read our article on plant-based meat alternatives.

See you back in April!

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Rethinking Easter: choosing lentils instead of lamb

By Shireen Kassam, Founder and Director of Plant-Based Health Professionals UK

Health Benefits of Lentils

Lentils are edible seeds of the legume family that grow in pods. They are nutritional powerhouses that provide an excellent source of plant-based protein, fibre, and essential vitamins and minerals such as iron, magnesium, B vitamins, zinc, and folate. Higher intakes of lentils and other legumes have been associated with better cardiometabolic health, lower risk of cancer and a reduction in premature mortality. Lentils have a low glycaemic index, helping to stabilise blood sugar levels, reducing the risk of type 2 diabetes and improving glucose control in people with diabetes. Lentils have also been shown to have anti-inflammatory and anti-microbial properties, while promoting gut health and immune function.

Health Concerns around Lamb

In contrast, consumption of red meat such as lamb has been consistently associated with adverse health outcomes, including an increased risk of cardiovascular diseases, type 2 diabetes and cancer. In fact, the World Health Organisation has classified red meat as a group 2a carcinogen – a probable cause of cancer. These negative impacts on health are due, in part, to the presence of saturated fat and haem iron in lamb, plus the generation of cancer-causing chemicals when cooking red meat at high heat. In addition, lamb lacks beneficial nutrients such as fibre and other anti-inflammatory and antioxidant compounds present in plant foods that support gut health and immune function.

The Environmental Impact of Lamb

The environmental consequences of raising ruminant animals, such as lamb, for food is staggering. Not only is there the issue of carbon emissions, but methane emissions from burps and manure have a greater warming potential and will prevent us from meeting our climate commitments. In the UK, more than 60% of greenhouse gas emissions from farming arise from the production of red meat and dairy. The production of meat from lamb is hugely inefficient. In the UK around 20% of farmland is dedicated to raising sheep but these roughly 32 million sheep provide only 1% of our energy intake. The conversion of feed for the animals into energy for people is a ratio of 5 to 1. The UK is the sixth largest producer and third largest exporter of lamb, a food we do not need for maintaining good health. This vast amount of land dedicated to raising sheep is leading to the degradation of soil, habitat destruction, water and land pollution and biodiversity loss.

It is often stated that the uplands of the UK (hills, dales, moors and mountains) are not suitable for anything other than grazing animals. This is far from true. These areas could instead be used to grow tree crops (fruit and nuts), rewilded to restore natural habitats, and provide other ecosystem services such as natural flood barriers in watershed management.

Lentils: A Climate-Friendly Protein

Lentils, on the other hand, have an exceptionally low environmental footprint. They require minimal water and land compared to farming animals and can even improve soil health by fixing nitrogen and thus reducing the need for synthetic fertilisers. The production of lentils generates far fewer greenhouse gas emissions than meat production, making them a climate-friendly food choice. By shifting to consuming plant-sources of protein we would free up 75% of farmland in the UK, that is land mass the size of Scotland, which could be used to restore nature and capture carbon.

For food security and sovereignty, we need to vastly increase our domestic production of fruit, vegetables, whole grains and legumes, which this land could also be used for and thus further supporting rural livelihoods. Currently we only dedicate 15% of farmland to growing fruit, vegetables and legumes with the UK relying heavily on imported fruit and vegetables. Even then there is insufficient availability of these foods for people to consume the recommended five portions a day. By opting for lentils this Easter, we take a small but meaningful step toward reducing our ecological impact, preserving the planet for future generations and ensuring our food security.

Ethical Considerations: Compassion Over Tradition

Easter is a celebration of renewal and life, yet the tradition of eating lamb contradicts this message. Millions of lambs are slaughtered for Easter worldwide with more than 2 million killed in the UK at the mere age of six months. Contrast this with the natural lifespan of sheep of around 12 years. These young animals we love to observe in fields around the UK are removed from their mothers and rendered unconscious by firing a metal bolt into their heads or electrically stunned before being killed in a slaughterhouse.

By choosing lentils over lamb, we embrace a more compassionate approach to food. Lentils provide all the nourishment we need without the suffering that comes with meat production. In an age where plant-based alternatives are more accessible and delicious than ever, there is no need to take an animal’s life for our celebrations. Instead, we can honour Easter’s themes of renewal and kindness by embracing plant-based meals that are nourishing for both body and soul.

A Delicious Easter Alternative

Lentils are incredibly versatile and can be used in a variety of Easter dishes. From hearty lentil stews, lentil loaf,  shepherd’s pie to lentil-based curries, there are countless ways to create a festive, flavourful meal without relying on meat. Lentils absorb seasonings beautifully, allowing for a range of culinary possibilities that can delight even the most devoted meat eaters. You can add flavour to meals with onion, garlic, bay leaves, herbs, and vegetable stock during cooking. Puy lentils also add a wonderful texture and boost fibre and protein in salads.

Why not try our 21-day plant-based challenge to receive free tips, email support and recipes for delicious and nourishing plant-based meals?

Eid after Ramadan: a time to celebrate with compassion, health and stewardship

By Dr Shireen Kassam, Founder and Director, Plant-Based Health Professionals UK

Eid al-Fitr follows the most sacred month in the muslim calendar and is a moment of happiness and joy. The word Eid means celebration or festival and Eid al-Fitr is the festival of the breaking of the fast. After a month of fasting, reflection and spiritual renewal, we gather with family and our communities to give thanks, share food and express gratitude for our blessings. It is a celebration rooted in compassion, self-discipline and generosity.

But as we prepare our festive tables, it is worth asking: how do our food choices reflect the very values Ramadan has strengthened within us?

As a Muslim and a physician, I believe that choosing a more plant-based way to celebrate Eid is not only consistent with Islamic ethics, it is a powerful expression of them.

Islamic ethics: moderation, mercy and stewardship

The Qur’an and the Sunnah provide a framework for living that prioritises balance (mīzān), moderation and compassion. The Prophet Muhammad did not eat meat daily; in fact, historical accounts suggest it was consumed occasionally and in moderation. Excess was discouraged. Ramadan itself trains us in restraint and self-control, qualities that should not disappear once the fast ends.

A recent qualitative study of British Muslims explored attitudes to meat consumption and plant-based diets. The researchers found that while meat is often perceived as a “God-given blessing”, participants also recognised the prophetic tradition of moderation and the Islamic duty of stewardship over the Earth. Importantly, environmental responsibility, being “custodians of the earth”, emerged as a core Islamic value, even if not always translated into daily dietary practice.

Health as an Islamic obligation

Islam teaches that our bodies are an amanah – a trust. We are responsible for preserving our health. Yet we know that in the UK, high meat consumption is associated with increased risks of cardiovascular disease, type 2 diabetes and certain cancers. The same study highlights that British Muslims face disproportionate rates of diet-related disease and often consume more meat than the national average. The participants also identified health as a key motivator for reducing meat intake. This aligns with the scientific evidence: well-planned plant-based diets are associated with lower risks of heart disease, diabetes, obesity and some cancers. They are also rich in fibre, phytonutrients and antioxidants, nutrients notably absent in animal products.

Rethinking meat as a “blessing”

The study describes how meat is often framed as a blessing, particularly in the context of Eid. Yet a blessing is not something to be exploited without limit. A blessing calls for gratitude, humility and responsibility.

In today’s world of industrial animal agriculture, the scale and conditions of meat production sit uneasily alongside Islamic teachings on mercy towards animals and environmental care. With 85% of farm animals in the UK raised in industrial factory farms, which are known to disregard the rights of animals, eating their flesh can no longer be regarded as desirable.

Eid as an opportunity for leadership

Food is central to Eid celebrations. Hospitality is a cherished part of our culture. But generosity does not require excess meat. A beautifully prepared plant-based feast – fragrant lentil dishes, spiced chickpeas, vegetable biryanis, stuffed vine leaves, fresh salads, dates and desserts – honours our culinary heritage while aligning with our ethics.

The study also highlights the powerful role of community norms and religious leaders in shaping dietary habits. Imagine if our faith leaders spoke more openly about compassion towards animals, environmental stewardship and health as religious responsibilities.

A compassionate celebration

Ramadan and Eid is an opportunity to align our faith with our ethics. As we break our fast for the final time and celebrate Eid, we can extend compassion beyond ourselves, to our communities, to animals and to the planet.

Resources

Vegan Islam

Animal Welfare in World Religion: Teaching and Practice, by Joyce D’Silva

Mulla Z, Coupe N. Halal and healthy: A qualitative study of British Muslim perspectives on meat consumption and plant-based diets. Appetite. 2026 Feb 6;221:108496. doi: 10.1016/j.appet.2026.108496

Review of the plant-based nutrition and lifestyle medicine news February 2026

This month I write mainly on nutrition, including the new ACLM and WHO position statements on healthy diets, foods that flare IBD, brain effects of coffee and tea and a HUGE study on vegan children.

American College of Lifestyle Medicine Updated Dietary Position

This way of eating can of course be adapted to different traditional and cultural ways of eating and the ACLM have an enormous amount of resources to support people to adopt healthier eating habits. This includes their complimentary culinary medicine programme.

These guidelines align closely with the Eat-Lancet Planetary Health Diet, relaunched in October 2025. Not only is this way of eating good for our health it will help to support our global food system remain within planetary boundaries. This is also a of key importance to those practicing lifestyle medicine, as there are no healthy people on an unhealthy planet. Lifestyle medicine approaches have the potential to reduce the burden of chronic ill health on healthcare services and hence support greater sustainability.

Updated WHO healthy diet factsheet

It goes on to say ‘In other contexts, consumption of animal source foods is still important to favour nutrient intakes, particularly in children and pregnant/lactating women.’ I do not believe this to be factually accurate given that fully plant-based diets can be adopted at all life stages without a detriment to health (cf the study below discussed on vegan children).

The WHO does acknowledge that healthy diets can vary in macronutrient percentage with carbohydrates ranging from 45-75% of energy intake and in some situations increasing protein intake above 15% of energy. A recent study highlights once again how diet quality matters more than macronutrient intakes, with reduced cardiovascular and all-cause mortality in people obtaining protein and fats from plant-based sources, regardless of the whether the diet is low-carb or low-fat.

Vegan infants grow just fine

A very timely, large and reassuring retrospective study assessing the growth of infants based on the family dietary pattern. Of the 1,198 818 children included, 1.2% (914 790) were raised in vegetarian families and 0.3% (3338) in vegan families. Infants born at 32 weeks or later were included and growth reported in the first 60 days and at 24 months.

The results showed that infants born to vegan mothers had a slightly higher incidence of low birth weight but lower incidence of high birth weight. On average, infants in vegan households were less than 0.5 cm shorter and approximately 100g lighter at birth compared with their counterparts from omnivorous households. These are not clinically meaningful differences. In the first 60 days, there was a slightly higher risk of vegan infants being underweight but no difference in risk of stunting. By 2 years of age, there were no statistically significant differences in growth between the different diet groups. Interestingly, women in the vegan and vegetarian breastfed for a longer duration than omnivorous women. Of note, the study did not provide information on dietary composition of the women during pregnancy.

Overall, these results are very reassuring and suggest that a vegan diet can support healthy growth in infants. The authors suggest that there should be adequate counselling available for parents during pregnancy and infancy to ensure diets are well-planned and I would suggest this important regardless of the chosen diet pattern.

Dietary factors and flares in inflammatory bowel disease

The PRognostic effect of Environmental factors in Crohn’s and Colitis (PREdiCCt) prospective cohort study is the largest to follow patients with inflammatory bowel disease (IBD) to investigate environmental, dietary and lifestyle factors associated with flares of the disease.

This report from the study cohort included 2629 participants from 47 UK centres. Dietary information was collected at baseline and participants followed for a median of 4.7 years. The results showed that higher meat intake, both red and white, in people with ulcerative colitis (UC) was associated with a 95% increase in risk of flares, independent of demographic, clinical and biochemical factors. This association was not present in people with Crohn’s disease. No consistent associations were seen for ultraprocessed foods, fibre or polyunsaturated fatty acid intake.

Interestingly, this is not the first study to suggest such an association. Results of the IBD Partner study also showed an increased risk of flares in people with UC, but not Crohn’s, with higher intakes of red meat. The lack of association for people with Crohn’s disease is interesting to note and may reflect the differences in disease pathogenesis. Other aspects of the diet may be more important. For example, a randomised study from King’s College London has shown that reducing/eliminating emulsifiers in the diet is also beneficial in the treatment of Crohn’s disease.

Nonetheless, accumulating evidence suggest that not only are low and meat-free diets, when composed of healthy plant-based foods, associated with a lower risk of IBD but may also be associated with better outcomes for people living with IBD.

Intermittent fasting for adults with overweight or obesity

There are different ways to achieve weight loss but all require a sustained reduction in calorie intake. Intermittent fasting (IF) has gained popularity for both weight loss and purported additional benefits for reducing inflammation and supporting insulin sensitivity.

This updated Cochrane analysis brings together 22 studies, including 1995 participants. The studies were randomised controlled trials (RCTs) and cluster‐RCTs that compared IF (including time‐restricted feeding, periodic fasting, alternate‐day fasting, and modified alternate‐day fasting) with regular dietary advice, no intervention or waiting list in men and women with overweight or obesity, with or without associated comorbid conditions. The minimum duration of the intervention was four weeks, and the minimum duration of follow‐up was six months.

Overall, the results suggest that IF has no clinically meaningful impact on weight loss compared to no intervention, waiting list or usual dietary advice. This does not mean of course that at an individual level a person won’t experience benefits, but within the context of clinical trials, taking all the currently available data, there do not appear to be any specific advantages for IF in achieving weight loss.

It’s useful to remember that lifestyle medicine approaches play an important role in supporting a healthy body weight. However, to achieve clinically meaningful and sustained weight loss, intensive lifestyle interventions are usually needed. Diet and lifestyle interventions in general achieve around 5% reduction in body weight, which is often not sustained in the long-term. This review highlights the role of lifestyle medicine in the era of highly effective anti-obesity treatment (medication and surgery).

National Cancer Plan for England

This month we saw the publication of the new cancer plan for England. It is bold and ambitious. At first look I did not hold out much hope. I was expecting it to focus on pharmaceutical and technological solutions for our poor cancer outcomes. However, I was pleasantly surprised to find a clear focus on cancer prevention. The report suggests that 30% of cancers are preventable although it’s worth noting that global data suggest that figure is closer to 45% if behavioural and metabolic risk factors are considered. Nonetheless, a focus on prevention is hugely welcome.

In an opinion piece in the BMJ, Adam and colleagues argue that cancer should be recognised and managed as a chronic disease within primary care systems, rather than remaining largely confined to specialist follow-up. Although cancer remains a leading cause of death, improvements in treatment mean that millions of people are now living for years or decades after diagnosis. In the UK alone, 3.5 million people are cancer survivors, a figure projected to rise substantially, with one in four adults over 65 expected to have had a cancer diagnosis by 2040.

Despite this growing population, survivorship care remains fragmented and inconsistently delivered. Cancer survivors frequently experience persistent physical symptoms such as pain, fatigue, neuropathy, and late cardiovascular effects, alongside psychological distress, fear of recurrence, financial toxicity, and the practical burden of coordinating complex care. Many report a sense of “abandonment” when discharged from oncology services, and primary care involvement is often reactive rather than structured. The authors suggest that cancer meets established definitions of chronic disease, sharing long duration, ongoing management needs, and common behavioural and environmental risk factors with other long-term conditions.

Since up to two thirds of people with cancer have at least one other chronic condition, and around half live with multimorbidity, integrating cancer into existing chronic disease reviews in primary care is both logical and potentially beneficial. Core elements of survivorship care, including medication review, symptom monitoring, prevention and health promotion, cardiovascular risk assessment, screening for recurrence or new cancers, and coordinated care, closely align with established chronic disease management frameworks. However, significant barriers remain, including limited primary care capacity, lack of dedicated funding, inadequate communication between oncology and general practice, insufficient GP training in survivorship care, and the enduring cultural perception of cancer as an acute or exceptional illness rather than a chronic condition. The authors call for pragmatic trials with economic evaluation, improved digital systems, standardised treatment summaries, risk stratification, and stronger collaboration between primary care, oncology, and third sector organisations. High quality integrated care for people living with and beyond cancer could improve outcomes and quality of life, but will require strategic policy commitment and investment to become routine practice.

Impact of coffee and tea consumption on brain health

This is good news for those of you who enjoy drinking tea and coffee. There is accumulating evidence that these drinks can be part of a healthy diet, assuming they are not consumed with loads of sugar or cream!

This study specifically examined the impact of caffeinated and decaffeinated coffee and tea on brain health. The study included 131, 821 participants from the Nurses’ Health Study and the Health Professionals Follow-up Study, followed for up to 43 years. The results showed that higher caffeinated coffee intake was significantly associated with lower dementia risk (18% reduction) and lower prevalence of subjective cognitive decline (15% reduction). Higher intake of tea showed similar associations with these cognitive outcomes, whereas decaffeinated coffee intake was not associated with lower dementia risk or better cognitive performance. The benefits were observed with intake of approximately 2 to 3 cups per day of caffeinated coffee or 1 to 2 cups per day of tea, with additional intakes not showing further benefits. These impact were independent of genetic risk for dementia and other major risk factors. The results also suggest that caffeine is the reason for the protective effect, given that decaffeinated coffee did not show benefits.

This is not the first study to show a benefit of coffee consumption with a prior umbrella review of meta-analyses finding a 10% reduction in people who drink coffee.

Global biodiversity loss and ecosystem collapse

There has been a lot of talk about this much delayed report from the UK Government. The state of the planet and its continued destruction is now a direct threat to national security and prosperity. Unless action is taken, it is likely that we in the UK will not be able to maintain food security.

Taken directly from the report ‘The UK does not have enough land to feed its population and rear livestock: a wholesale change in consumer diets would be required. It would also require greater investment in the agri-food sector so that it is capable of innovating in sustainable food production.’ Yet we know if health and agricultural policies were aligned such that our land was used to produce food that promotes health (all the healthy plant foods), our farmers were supported to transition to producing horticultural products and land was managed appropriately i.e. stopped being used graze animals and grow crops to feed animals, we could certainly be self reliant in food production. In fact a transition to a plant-based food system would not only feed the entire population but at the same time release a land mass the size of Scotland that could be returned to nature to recover our biodiversity and also to sequester carbon.

Yet, in the UK, misinformation from the meat and dairy industry remains pervasive. A new report about dairy, from Agricultural and Horticultural Development Board (AHDB) tries to persuade us that dairy is not only important for health but sustainable for our planet. This could not be further from the truth and we have shared an article countering some of the claims made and including a call to action.

The Eat-Lancet planetary health diet provides a global framework by which the food system and diets can feed a global population of 10 billion equitably whilst also keeping within planetary boundaries. It feels like now or never. Read our article on food systems and planetary health.

See you back in March!

Please follow my organisation ‘plant-based health professionals UK’ on Instagram @plantbasedhealthprofessionals and facebook. You can support our work by joining as a member or making a donation via the website.

If you would like to challenge the misinformation shared in The Agricultural and Horticultural Development Board’s new report about dairy, writing a letter to the editor of your local newspaper can be a really effective way to do so. You can contact your local paper to find out the right e-mail address to the letters’ desk, and use the template below as a guide. Personalised letters are always best, and if there are any local ‘hooks’ in your area – such as a local polluted river due to a dairy farm – these are especially powerful. Do get in touch if your letter gets published, we would love to know!

Dairy: a nutritional and sustainable food group or unnecessary and unethical?

The Agricultural and Horticultural Development Board (AHDB) has recently published a new report about dairy, focusing on both the ‘nutritional benefit’ for humans and the ‘improvements’ the industry is making in terms of sustainability. It is clear that the AHDB’s agenda is focused on marketing and promotion – and quite in contradiction to the growing bank of evidence which tells us that dairy is not essential for good health and its production is hugely damaging to the environment.

Although dairy is a source of certain essential nutrients, it is not required in the diet at any life stage. This was recently reiterated by the UK’s Scientific Advisory Committee on Nutrition and the Eat-Lancet Commission. Additionally, dairy is not suitable for 60-70% of the world’s population (mainly non-White people) who are lactose intolerant. This is one of the reasons why dairy was removed as a food group from  Canada’s dietary guidelines in 2019, to be inclusive of all cultures and ethnicities.

Health impacts

Research suggests that consuming dairy can have negative health effects including:

• Raising blood cholesterol, due to the saturated fat content – increasing the risk of heart attack and stroke
• Increased risk of acne
• Bloating, diarrhoea and abdominal pain as a result of lactose intolerance
• Increased risk of prostate cancer and cancer mortality
• Serious allergic reactions to cow’s milk protein

Due to clever marketing, the predominant reason many believe dairy is necessary is because of claims that it is beneficial to bone health – but there is no scientific evidence that obtaining calcium from dairy improves bone health, reduces the risk of osteoporosis or prevents fractures.  For good bone health, humans need to engage in weight-bearing exercise throughout the life course whilst also consuming a wide array of nutrients that can easily be obtained from a well-planned plant-based diet.

In fact, we have a healthier alternative. Randomised studies have shown soya beverages, even with added sugar, have benefits for cardiometabolic health compared to dairy. Swapping cow’s milk for soya milk could reduce the risk of breast cancer by up to 32% and prostate cancer by up to 70%. Additionally, ‘typical nutrient’ soya, oat, almond drinks may contribute to lower intakes of energy and saturated fat and higher intakes of dietary fibre and vitamin D.

Despite some research showing that fermented dairy products appears to show lower rates of cancer risk in women, this may be due to the absence of metabolites and compounds within the fermented dairy products that is linked to cancer such as IGF-1 and milk sugars such as lactose.

However when we look at dairy alternatives such as soy milk, we see significant reductions in total cancer incidence by as much as 25% (just under one third).

Furthermore, research indicates that calcium from appropriately fortified plant-based dairy alternatives, particularly those fortified with calcium carbonate – such as most soya drinks within the UK (85%) – can have comparable bioavailability to cow’s milk. In some plant foods with low oxalate content, calcium may even be absorbed more efficiently – as is the case with most legumes, fortified breads and cereals. This is despite claims from the report that plant-based dairy alternatives are often less bioavailable.

Environmental impacts

The AHDB report also claims that dairy farming in the UK can support net zero targets. In reality, farming animals contributes two-thirds of agricultural greenhouse gas emissions in the UK, with the majority from farming cows and sheep. Methane emissions from cows is a particular concern given it is a more potent gas than carbon dioxide. Without taking drastic measures to reduce these emissions, the UK will not be able to achieve its international climate commitments.

Farming cows also drives water pollution through slurry runoff (with many dairy farms falling short of water safety standards) and requires large areas of land which would offer far greater environmental benefits if restored and rewilded to natural landscapes such as peatlands, woodlands and varied ecosystems. Overgrazing can compound biodiversity issues by reducing the variation of hedgerows and wildflowers which many insects, birds and small mammals rely on. The use of synthetic fertilisers to increase grass yield can further damage soil microbial diversity (and contribute to additional greenhouse gas emissions such as nitrous oxide).

Intensive dairy-farming, which focuses on the maximum output of cows’ milk, often relies on extensive monocultures such as maize grown for feeding the cows. These simplified systems can accelerate soil degradation, increase erosion and drive biodiversity loss.

It is unsurprising therefore that the Climate Change Committee (CCC) has recommended a 20% reduction in dairy consumption by 2035 and a greater emphasis on plant-based alternatives.  All plant-based dairy alternatives have a lower environmental impact when compared to dairy from cows.

Ethical concerns

The production of dairy is also unethical. Female cows are kept in a near-constant cycle of pregnancy and birth in order to keep up their milk ‘supply’. Cows – just like humans – produce milk because it is needed for their young. To prevent calves from drinking the milk intended for them, they are separated from their mothers within 24 to 48 hours after birth. This separation causes undeniable suffering for both mother and calf. The strain that modern-milk supply places on dairy cows’ bodies leads to a host of health issues including lameness, mastitis and metabolic exhaustion. When a dairy cow is no longer deemed to be profitable, she will likely be slaughtered.

In May 2024, our open-letter to DEFRA and the AHDB – which challenged the AHDB’s “Let’s Eat Balanced” campaign – was signed by a huge range of organisations representing more than 1 million healthcare professionals. It is clear that the many healthcare professionals and bodies are realising the benefits of shifting towards plant-based alternatives.

Wednesday 11 February 2026 at 7pm GMT

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About our speaker

Deepa Sannidhi, MD, MPH, DipABLM, DipABOM, FACLM is board-certified in family medicine, obesity medicine, and lifestyle medicine. She is an associate clinical professor in the department of family medicine at UC San Diego and serves as assistant program director for the UCSD-SDSU general preventive medicine residency. She serves as a concentration lead for the UCSD Herbert Wertheim School of Public Health. She teaches students and trainees at all levels of training.

Clinically, she partners with the UCSD Center for Integrative Medicine and Center for Advanced Weight management to offer the UCSD Supervised Lifestyle and Integrative Medicine (SLIM) program, which is an innovative medical weight loss program integrating lifestyle and integrative medicine approaches with medical weight loss using anti-obesity medications in a shared medical appointment setting. She is a motivational interviewing trainer, and provides health communication training to residents in preventive medicine, and is a member of MINT.

Live webinars are free to join for everyone. They cover a range of topics related to nutrition and lifestyle medicine. Recordings with CPD certificates are available to members only for 3 months after the live webinar. After that, the webinar will be available on our YouTube Channel (without CPD).

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Advancing Plant-Based Hospital Nutrition: Clinical Perspectives & Menu-Level Strategies

Wednesday 4 March 2026, 17:00 CET

Discover evidence-based approaches to transform hospital meals in our upcoming Global Healthy Hospital Network webinar.

Join us on 4 March 2026, 17:00 CET to explore practical strategies to make hospital meals healthier for patients and staff while reducing environmental impact.

Speakers include:

• Anna Herby, DHSc, RD, CDCES – A clinical guide to hospital nutrition, focusing on nutrition’s role in preventing, managing, and reversing chronic disease.
• Dr Annika N Flynn, PhD & Professor Jeff Brunstrom, PhD – Introducing SNEAK: innovative strategies to optimise menus, reduce saturated fat, lower carbon footprint, and promote dietary and planetary health.

This session is designed for healthcare professionals seeking actionable, evidence-based ways to transform hospital food environments.

The Global Healthy Hospital Food Network is a collaborative initiative led by PAN International, Plant-Based Health Professionals UK, ProVeg International, and Greener by Default.

Join the network and access free resources

PBHP Members book club

Sunday March 29th 4pm GMT

Our next book club discussion will be about:

Healing from the Inside Out by Karen Lee