Plant Based Substitutes
Recently in the Journal of the American College of Nutrition, there was a study that compared the vegan diet to the Mediterranean diet. The results might surprise you. When following a low fat, plant based diet for 16 weeks, study participants achieved much higher reductions in fat mass and visceral fat, as well as total and LDL (bad) cholesterol levels compared to those following the Mediterranean diet recommendations. However, the mediterranean diet had ties to greater reductions in blood pressure (1). It is important to keep in mind that there are healthy fats, such as mono and polyunsaturated fats that should be included in our diets in moderation- with studies in the past supporting their correlation with improved HDL cholesterol particularly (2). Below are some plant based substitutes that can be made in place of animal based substitutes in baking.
Ava is a Registered Dietitian with a BS in Nutritional Science from Penn State University. She completed her postgraduate dietetic internship at Penn Medicine Princeton Medical Center where she had a critical care concentration. She started her RD career working at a level one trauma center providing Medical Nutrition Therapy to patients in the Greater New York City area. She now resides in South Florida as her hospital's full time outpatient dietitian, overseeing outpatient nutrition for cardiometabolic, bariatric, and hospital medical nutrition therapy.