Research Showing a Plant-Based Diet

Supports Digestive Health

Assortment of vegetables and fruits

Click orange links to open studies

“Consumption of non-vegetarian foods was an independent predictor of gastroesophageal reflux disease.”

Indian Journal of gastroenterology, 2011

“A non-vegetarian diet is associated with reflux esophagitis.”

Digestive Diseases and Sciences, 2013

“Dietary antioxidants, fruits, and vegetables are inversely associated with the risk of Barrett’s esophagus, while no association was observed for supplement intake. Our results suggest that fruits and vegetables themselves or associated undetected confounders may influence early events in the carcinogenesis of esophageal adenocarcinoma.”

American Journal of Gastroenterology, 2008

“A systematic review concluded that diets with high levels of total fats, polyunsaturated fatty acids, omega-6 fatty acids, and meat were associated with an increased risk of Crohn’s disease and ulcerative colitis; high fiber and high fruit intake were associated with a decreased risk of Crohn’s disease, whereas high vegetable intake was associated with a decreased for ulcerative colitis. In a prospective study, Jowett et al. found that patients who reported consuming higher amounts of meat, eggs, protein, and alcohol were more likely to experience a relapse of ulcerative colitis.”

Gastroenterology, 2014

“Nine studies were included in this meta-analysis. Relative to those who did not or seldom eat meat, meat consumers had a significantly greater risk of inflammatory bowel disease.”

Turkish Journal of Gastroenterology, 2015

“Soluble fiber is effective in treating IBS.”

American Journal of Gastroenterology, 2014

“Soluble fiber improved assessment of IBS symptoms, as well as the abdominal pain score, with insoluble fiber not showing improvement in any outcome.”

European Journal of Gastroenterology & Hepatology, 2015

“Reduced levels of inflammation may be the key feature linking the vegan gut microbiota with protective health benefits.”

Nutrients, 2014

“The present study is the first one showing an association between decreased circulating levels of pro-inflammatory cytokines and improvements in important IBS symptoms such as reduced abdominal pain, bloating, tiredness and interference with the quality of life. Moreover, the present study shows that a replacement diet with a wheat grain product having functional properties (ancient grains) is potentially effective in improving IBS symptoms.”

British journal of nutrition, 2014

 “Both a vegetarian diet and a higher intake of fibre were significantly associated with a lower risk of diverticular disease.”

British Medical Journal, 2011

“Modern studies have confirmed and expanded the role of diet and other modifiable lifestyle factors in the natural history of diverticulitis. Lifestyle factors associated with increased risk include Western dietary patterns (high in red meat, fat, and refined grains) and red meat consumption alone.”

Gastroenterology, 2019

“Dietary fiber intake and prudent diets (high in fruits, vegetables, and whole grains) reduce the risk of diverticulitis. Nuts and seeds do not appear to increase the risk, and in a large, prospective cohort nuts and popcorn were associated with reduced risk of diverticulitis.”

Gastroenterology, 2019

“Food components have a key impact on the gut microbiota, influencing its composition in terms of richness and diversity. On the one hand, high intake of animal proteins, saturated fat, sugar, and salt could stimulate the growth of pathogenic bacteria to the detriment of beneficial bacteria, leading to potential alterations of the intestinal barrier. On the other hand, the consumption of complex polysaccharides and plant protein could be associated with an increase of beneficial bacteria quantity, stimulating small chain fatty acids production. Moreover, omega-3, polyphenols, and micronutrients appear to have the potential to confer health benefits via modulation of the gut microbiota.”

Nutrients, 2019

“The Westernization of the diet, including additives, may reduce gut microbial diversity in terms of phyla and genus leading to dysbiosis, alteration of barrier function and permeability, and abnormal activation of immune cells, leading to high incidences of chronic diseases.”

Nutrients, 2019