food-sustainability
Food sustainability encompasses the development of agricultural practices, food systems, and diets that meet present needs without compromising the ability of future generations to meet their own. In plant science, this field is critical because crops are the foundation of global food supply, and research into plant genetics, physiology, and ecology directly informs how we can increase yields, reduce inputs, and build resilience against climate change. Advances in plant biology—from drought-tolerant varieties to nitrogen-efficient cultivars—are central to transitioning food production toward long-term ecological and social viability.
open_in_new WikipediaPubMed · 2026-05-04
A review of existing research finds that plant-based proteins can adequately support older adults' nutritional needs, with no significant disadvantage compared to animal proteins for muscle maintenance and appetite — suggesting plant-forward diets can work for aging populations without sacrificing health outcomes.
No significant differences were found between plant-based and animal-based diets in outcomes including appetite, nutritional status, and long-term muscle protein synthesis in older adults.
Plant protein supplementation showed measurable improvements in nutritional status and muscle protein synthesis compared to before supplementation or lower protein intakes.
Key factors influencing plant protein effectiveness include the specific protein source, the food matrix (how it's prepared and combined), and the presence of other nutrients — not all plant proteins are equal.