A recent study published in the journal Nutrients has revealed that many plant-based restaurant meals contain unhealthy ingredients such as saturated fats, refined grains, and deep-fried foods. Researchers analyzed menus from restaurants worldwide and found that up to 27% of them did not offer a single healthy plant-based main course. They hope these findings will encourage restaurants to provide clearer nutritional information.
The Rise of Plant-Based Diets
The demand for Plant-Based Restaurant Meals is growing rapidly, with the U.S. vegan market expected to expand by 12% annually until 2030. While some individuals choose plant-based diets for ethical or environmental reasons, most of the increase in plant-based food consumption—about 63%—comes from omnivores rather than strict vegetarians or vegans.
Despite the assumption that plant-based meals are healthier, many options contain high levels of sodium, refined grains, and saturated fats, increasing the risk of heart disease, diabetes, and hypertension. Researchers warn that some unhealthy plant-based foods may pose even greater risks than a standard American diet. Experts recommend limiting deep-fried foods, refined grains, and plant-based sources of saturated fats such as coconut and palm oil.
Study Details and Findings
The research team analyzed menus from 561 restaurants across 196 cities in 37 countries over three years. Most were in the United States, followed by Australia and several European countries. Restaurants were categorized as omnivore (OMNI) or vegetarian/vegan (VEG) based on their menu offerings.
The study found that American restaurants offered an average of 6.6 plant-based main courses, slightly more than restaurants in other countries. However, only 33 restaurants—10% of OMNI and 2% of VEG—provided full nutritional details, including calorie, sodium, sugar, and saturated fat content.
OMNI restaurants had an average of 4.5 plant-based dishes per menu, compared to 8.4 in VEG restaurants. About 59% of VEG restaurants offered a fully plant-based menu, while only 16% of OMNI establishments did. On average, restaurants scored 3.2 out of 10 in terms of offering healthy plant-based options. VEG restaurants scored higher (4.0) than OMNI restaurants (2.4).
Only 2% of restaurants received a perfect health score, meaning all their main courses met the criteria for being healthy. Meanwhile, 26% of OMNI and 14% of VEG restaurants received a score of zero, meaning none of their plant-based dishes met health standards. The most common issue was the use of refined grains, which appeared in 40% of OMNI and 38% of VEG meals. OMNI restaurants were more likely to have dishes high in saturated fats, while VEG restaurants contained more deep-fried items.
Lack of Nutritional Transparency
One of the study’s key findings was the lack of nutritional transparency among restaurants. Few provided detailed nutritional content, with OMNI establishments more likely to do so due to FDA regulations requiring large franchises to disclose this data.
Restaurants often prioritize taste and consumer preferences over health. Ingredients like refined grains added sugar, and saturated fats make food more appealing but contribute to long-term health risks. Cultural traditions, convenience, and affordability also play roles in shaping dietary choices.
Policy Implications and Recommendations
Cardiovascular disease remains a leading cause of death in the U.S., and poor diets contribute to chronic illnesses that increase healthcare costs and lower life expectancy. While restaurants are not directly responsible for public health, they can help by offering healthier plant-based options.
Researchers suggest that regulatory bodies such as the FDA expand nutritional disclosure requirements beyond large franchises to include a broader range of restaurants, including those offering Plant-Based Restaurant Meals. Increased transparency in nutritional content could help consumers make informed dietary choices and promote better public health.
