Nutritional Value of Plant-Based Foods and Their Potential Impact on Health

Abstract

Global population growth, accelerated urbanization, and rising per capita income have driven a continuous increase in the demand for meat consumption. However, traditional livestock production models not only impose a significant environmental burden, such as greenhouse gas emissions, land and water resource consumption, but are also closely associated with various health risks, including foodborne illnesses, antibiotic resistance, and zoonotic diseases. As a sustainable alternative to animal-derived food, plant-based food has experienced rapid development in the global food industry in recent years. This paper systematically reviews the definition, raw material composition, and processing technologies of plant-based foods, with a focus on analyzing research progress in their nutritional value, health effects, environmental sustainability, and market acceptance. Additionally, it explores technological innovations in areas such as protein structure modification, texture simulation, and functional component enhancement of plant-based food, as well as challenges and prospects in nutritional optimization, long-term health effect evaluation, and market promotion. This study aims to provide reference and insights for scientific research, product development, and industrial application of plant-based food.