17.9%
reduction in LDL cholesterol on the plant-based diet versus the standard American diet (95% CI: -21.7% to -14.3%)
Research & Nutrition
The numbers.
Every sourced figure the morning brief has published on this beat, newest first. 134 figures, Jul 6, 2026 to Sep 12, 2026, each exactly as its source gave it and machine-verified before it shipped.
50
adults with genetically confirmed familial hypercholesterolemia completed the trial
‒0.61 L
decline in thigh muscle volume on the vegan diet alone over 12 weeks, versus **‒0.01 L** on the omnivorous diet and **‒0.35 L** on the vegan diet plus resistance exercise
‒1.15 kg
drop in appendicular lean mass on the vegan diet, compared with **+0.05 kg** on the omnivorous diet
19 to 28 grams
daily protein intake lost on the self-selected vegan diet across the 12-week trial
6
regulators, the US, Australia, Canada, Japan, Switzerland and the EU, aligned on approving the same synthetic-test protocol
-27.7 g/day
drop in protein intake on the self-selected vegan diet, versus no change on the omnivorous diet
-1.15 kg
of appendicular lean mass lost on the vegan diet, compared with no significant change on the omnivorous diet
72
healthy older adults randomized across three diet arms in the trial
0.77 relative risk
of total cancer for vegans vs. non-vegetarians
0.87 relative risk
of total cancer for vegetarians vs. non-vegetarians
0.55 relative risk
of stomach cancer for vegetarians vs. non-vegetarians, the largest single-site drop found
-27.7g
average daily protein cut in the vegan group by week one, versus no change in the omnivorous group
-1.15kg
appendicular lean mass lost by the vegan-only group over 12 weeks, compared with a 0.62kg loss when resistance exercise was added and a slight gain on the omnivorous diet
72
healthy adults aged 65 and older, split across the three study arms
-27.7 g/d
drop in protein intake for the vegan group in week one, versus no change for the omnivorous group
-1.15 kg
appendicular lean mass lost after 12 weeks on the self-selected vegan diet, compared with a 0.05 kg gain on the omnivorous diet
-0.62 kg
lean mass lost when resistance exercise was added to the same vegan diet, roughly half the loss without it
13%
lower total cancer risk for vegetarians than non-vegetarians, pooled across four studies
23%
lower total cancer risk for vegans than non-vegetarians, pooled across three studies
45%
lower stomach cancer risk for vegetarians than non-vegetarians
-1.15 kg
appendicular lean mass lost over 12 weeks on the vegan diet alone, versus a **+0.05 kg** gain on the unchanged omnivorous diet
-27.7 g/d
the drop in daily protein intake in week one of the vegan diet
72
healthy adults aged 65 and up split across the three study arms
0.87
relative risk of total cancer for vegetarians versus non-vegetarians, pooled across four studies
0.77
relative risk of total cancer for vegans versus non-vegetarians, pooled across three studies
0.55
relative risk of stomach cancer for vegetarians, tied for the largest single-site reduction the review found
-1.15 kg
appendicular lean mass lost on the vegan diet over 12 weeks, versus a 0.05 kg gain on the omnivore diet
-19.3 to -27.7 g/d
the drop in daily protein intake on the self-selected vegan diet across the trial
0.77
relative risk of total cancer for vegans versus non-vegetarians, a 23% lower risk (95% CI: 0.70-0.85)
0.87
relative risk of total cancer for vegetarians versus non-vegetarians, a 13% lower risk (95% CI: 0.84-0.91)
0.80
relative risk of breast cancer for vegans versus non-vegetarians, at the edge of statistical significance (95% CI: 0.64-1.00)
17.9%
lower LDL cholesterol on a whole-food plant-based diet than a standard American diet (95% CI −21.7% to −14.3%, P<0.0001)
50
adults with genetically confirmed heterozygous familial hypercholesterolemia completed both 4-week diet arms of the controlled crossover trial
-17.9%
LDL cholesterol on a whole-food plant-based diet versus a standard American diet (95% CI: -21.7% to -14.3%, P<0.0001)
50
adults with genetically confirmed heterozygous familial hypercholesterolemia, off cholesterol-lowering medication, completed both 4-week diets in a fully controlled, randomized crossover design
23%
lower total cancer risk for vegans versus non-vegetarians (RR 0.77, 95% CI 0.70-0.85), pooling 3 prospective studies
13%
lower total cancer risk for vegetarians versus non-vegetarians (RR 0.87, 95% CI 0.84-0.91), pooling 4 studies
45%
lower stomach cancer risk for vegetarians versus non-vegetarians (RR 0.55, 95% CI 0.36-0.86)
67%
average liver fat reduction on keto versus **45%** on Mediterranean and plant-forward diets, after all three groups lost about 10% of body weight
50%
of keto dieters no longer met criteria for prediabetes, versus **29%** on Mediterranean and **7%** on the plant-forward diet
212
plant-based meat alternatives and beverages tested in the UK, and every one contained at least one of 19 mycotoxins
19
mycotoxins screened for, with some products containing several at once
24% to 31%
higher prostate cancer risk for men in the top ultra-processed-food intake groups, adjusted for age, race, smoking, and poverty status
17,024
US men analyzed using two decades of NHANES dietary data
13% lower
total cancer risk for vegetarians versus non-vegetarians across four prospective studies
23% lower
total cancer risk for vegans versus non-vegetarians
20% lower
breast cancer risk for vegans versus non-vegetarians
0
DNIC molecules detected in germ-free mice, versus present in tissue of conventional mice, showing gut bacteria are required to make them
13%
lower total cancer risk among vegetarians versus non-vegetarians, pooled across four studies (relative risk 0.87)
23%
lower total cancer risk among vegans versus non-vegetarians, pooled across three studies (relative risk 0.77)
20%
lower breast cancer risk among vegans versus non-vegetarians (relative risk 0.80, confidence interval 0.64 to 1.00)
17.9%
average LDL-cholesterol reduction on a whole-food, plant-based diet versus a standard American diet (95% CI: -21.7% to -14.3%)
4 weeks
on each fully controlled, isocaloric diet in the 50-person crossover trial of adults with familial hypercholesterolemia, a genetic disorder that accelerates atherosclerosis
8 of 9
members of the "Secret Panel" that rewrote the guidelines had financial ties to the meat, dairy, or low-carb diet industries
3 months
the panel took to produce its 90-page report and 418-page appendix, replacing roughly two years of independent scientific review
357 fewer calories a day
eaten by the vegan group, with no calorie target given to either group
About 30%
drop in dietary energy density in the vegan group, versus no real change in the control group
84 adults
ages varied, followed a low-fat vegan diet or continued eating as usual for 16 weeks
13%
lower total cancer risk for vegetarians versus non-vegetarians
23%
lower total cancer risk for vegans versus non-vegetarians
45%
lower stomach cancer risk for vegetarians versus non-vegetarians
17.9%
greater drop in LDL cholesterol on a whole-food, plant-based diet versus a standard American diet, in a fully controlled crossover trial of 50 adults with genetically confirmed familial hypercholesterolemia
13%
lower total cancer risk for vegetarians vs. non-vegetarians, across four cohort studies (RR 0.87, 95% CI 0.84-0.91)
23%
lower total cancer risk for vegans vs. non-vegetarians (RR 0.77, 95% CI 0.70-0.85)
45%
lower stomach cancer risk for vegetarians, the largest single-site reduction found (RR 0.55, 95% CI 0.36-0.86)
20%
lower breast cancer risk for vegans vs. non-vegetarians (RR 0.80, 95% CI 0.64-1.00)
13%
lower total cancer risk for vegetarians versus non-vegetarians (RR 0.87, 4 studies)
23%
lower total cancer risk for vegans versus non-vegetarians (RR 0.77, 3 studies)
45%
lower stomach cancer risk for vegetarians versus non-vegetarians (RR 0.55)
0.77
relative risk of total cancer for vegans versus non-vegetarians, a 23% reduction, across three prospective studies
0.80
relative risk of breast cancer for vegans versus non-vegetarians
0.87
relative risk of total cancer for vegetarians versus non-vegetarians, a 13% reduction, across four studies
-17.9%
LDL cholesterol on a whole-food plant-based diet versus a standard American diet, in adults with genetically confirmed familial hypercholesterolemia
50
adults completed the 4-week-per-arm crossover trial, each serving as their own control
-17.9%
LDL cholesterol on a whole-food plant-based diet versus a standard American diet, 95% CI -21.7% to -14.3%, P < 0.0001
50
adults with genetically confirmed familial hypercholesterolemia completed both 4-week diets in the crossover trial
350+
studies synthesized in the review
1.2-1.6g/kg
the new US daily protein guidance, nearly double the prior recommendation
-17.9%
LDL cholesterol on the whole-food plant-based diet versus a standard American diet (95% CI -21.7% to -14.3%, P < 0.0001)
50
adults with genetically confirmed familial hypercholesterolemia completed the four-week, crossover, fully controlled feeding trial
13% lower
total cancer risk in vegetarians versus non-vegetarians (RR 0.87, 95% CI 0.84-0.91, 4 studies)
23% lower
total cancer risk in vegans versus non-vegetarians (RR 0.77, 95% CI 0.70-0.85, 3 studies)
45% lower
stomach cancer risk in vegetarians versus non-vegetarians (RR 0.55, 95% CI 0.36-0.86)
-49.1 nmol/L
LDL particle concentration change among adults eating an avocado daily for 26 weeks, versus habitual diet (95% CI -83.6 to -14.5)
786
adults with abdominal obesity enrolled in the Habitual Diet and Avocado Trial
17.9%
relative drop in LDL cholesterol on the plant-based diet versus a standard American diet, in a randomized two-period crossover feeding trial
50
adults with genetically confirmed familial hypercholesterolemia, free of cholesterol-lowering medication, completed the trial
23%
lower total cancer risk for vegans versus non-vegetarians, across three prospective studies
20%
lower breast cancer risk for vegans versus non-vegetarians
13%
lower total cancer risk for vegetarians versus non-vegetarians, plus lower risk at seven specific cancer sites including stomach, colorectal and pancreatic cancer
23%
lower total cancer risk for vegans versus non-vegetarians (RR 0.77, 95% CI 0.70-0.85)
13%
lower total cancer risk for vegetarians versus non-vegetarians (RR 0.87, 95% CI 0.84-0.91)
20%
lower breast cancer risk for vegans versus non-vegetarians (RR 0.80, 95% CI 0.64-1.00)
17.9%
reduction in LDL cholesterol on a whole-food, plant-based diet versus a standard American diet, in a fully controlled, isocaloric crossover feeding trial of 50 adults with heterozygous familial hypercholesterolemia
0.87
vegetarian-versus-non-vegetarian relative risk for total cancer incidence, and **0.77** for vegans, across a meta-analysis of seven prospective studies
8%
lower risk of hypertension for the highest-adherence plant-based diet quartile across 17 studies and 456,783 adults
RR 0.77 (95% CI 0.70-0.85)
vegans' total cancer risk versus non-vegetarians, from 3 prospective studies
RR 0.87 (95% CI 0.84-0.91)
vegetarians' total cancer risk versus non-vegetarians, from 4 prospective studies
RR 0.80 (95% CI 0.64-1.00)
vegans' breast cancer risk versus non-vegetarians, the upper bound just touching no-effect
23%
lower total cancer risk for vegans versus non-vegetarians, across three prospective studies (RR 0.77, 95% CI 0.70-0.85)
13%
lower total cancer risk for vegetarians versus non-vegetarians, across four cohort studies (RR 0.87, 95% CI 0.84-0.91)
17-23%
lower liver cancer risk per 10-unit rise in the plant-based diet index, the larger figure for the healthful version
3%
higher breast cancer risk per 10-unit rise in the unhealthful plant-based index, heavy on refined carbs and sugar
26%
lower risk of cognitive impairment or dementia with greater plant-based diet adherence, pooled across seven studies and 221,380 people (RR 0.74, 95% CI 0.56-0.97)
21%
lower dementia risk in the top tier of healthful plant-based eating, versus **24%** higher risk in the top tier of the unhealthful version
41
participants completed the crossover trial comparing a plant-based meat diet with a red-meat diet, six days per arm
TMAO down 0.61 log units
(95% CI -0.90 to -0.33) on the plant-based meat diet versus the red-meat diet
LDL cholesterol down 6.0 mg/dL
(95% CI -10.0 to -1.9) on the plant-based meat diet
Body weight up 0.6 kg
(95% CI +0.1 to +1.0) on the plant-based meat diet, despite matched calories
13%
lower total cancer incidence for vegetarians vs. non-vegetarians (RR 0.87)
23%
lower total cancer incidence for vegans vs. non-vegetarians (RR 0.77)
45%
lower stomach cancer risk for vegetarians (RR 0.55)
20%
lower breast cancer risk for vegans (RR 0.80)
13% lower
total cancer risk for vegetarians vs. non-vegetarians, pooled across 4 studies (RR 0.87, 95% CI 0.84-0.91)
23% lower
total cancer risk for vegans vs. non-vegetarians (RR 0.77, 95% CI 0.70-0.85)
45% lower
stomach cancer risk for vegetarians vs. non-vegetarians (RR 0.55, 95% CI 0.36-0.86)
-54.5%
reduction in health-related environmental impact for the vegan Mediterranean diet versus the traditional version, by Life Cycle Assessment (p<0.01)
-50.9%
reduction in ecosystem impact, **-43.4%** in resource use
16.3%
lower retail grocery cost for the vegan version (p<0.05)
17-23%
lower liver cancer risk per 10-unit increase in overall and healthful plant-based diet index scores, respectively
3%
higher breast cancer risk per 10-unit increase in the unhealthful plant-based index, the sweets-and-refined-carbs version
0.77
relative risk of total cancer for vegans versus non-vegetarians, pooled across prospective studies
84
postmenopausal women completed the 12-week randomized trial
88%
drop in moderate to severe hot flashes in the original trial
106 g/day
drop in unprocessed animal food consumption tied to weight loss in the vegan group
23%
lower total cancer risk for vegans vs non-vegetarians (RR 0.77, 95% CI 0.70-0.85, I2=0%, n=3 prospective studies)
45%
lower stomach cancer risk for vegetarians (RR 0.55, 95% CI 0.36-0.86, n=4 studies)
17-23%
lower liver cancer risk per 10-unit increase in overall and healthful plant-based diet index
13%
lower total cancer incidence for vegetarians vs. non-vegetarians (RR 0.87, 95% CI 0.84–0.91)
23%
lower for vegans (RR 0.77, 95% CI 0.70–0.85, I2 = 0%)
5%
lower colorectal cancer risk per 10-unit increase in overall plant-based diet score
250,000
simulated U.S. adults tracked over a lifetime in the model
3
strategies compared: LDL goal <100 mg/dL, non-HDL <118 mg/dL, apoB <78.7 mg/dL
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