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couverture de l'ouvrage Vegetarian and Plant-Based Diets in Health and Disease Prevention

“Vegetarian and Plant-Based Diets in Health and Disease Prevention”, a timely international reference book with a complete scientific analysis of diets predominantly based on plants.

The book edited by François Mariotti, Professor at AgroParisTech - UMR AgroParisTech-INRA Physiologie de la Nutrition et du comportement alimentaire – published today, June 2, 2017

Updated on 06/23/2017
Published on 06/16/2017

With the contribution of around a hundred eminent scientists from throughout the world, François Mariotti has assessed the state of the art in 45 chapters, resorting to Science to address such a complex societal issue in an encyclopaedic manner.

The first part of this book was designed to unravel the complex context of this issue. It thus reviews its different aspects so that readers can understand the whole picture. In particular, this first section focuses on the links between our dietary choices in favour of animal or plant sources and individual social and behavioural characteristics, indicating how these may vary as a function of cultures or religions in different parts of the world and how they are articulated in terms of nutrition transitions and other aspects of sustainability.
The work then seek to provide a comprehensive view of the relationships between plant-based diets, health and disease prevention by presenting different viewpoints and levels of analysis. First of all, it provides a description of the links between health and certain important characteristics of plant-based diets, with obvious reference to the consumption of both fruits and vegetables and meat. There follow twelve chapters which analyse the relationships between plant-based or vegetarian diets and their numerous consequences with respect to health and disease outcomes. The next section explains how this issue may differ, or be highly specific, in populations of different age or physiological status. The last part of the book comprises eleven chapters which look in detail at the nutrients and substances whose intakes are related to the proportions of plant or animal products in the diet. By focusing at the nutrient/substance level, these chapters echo the section dedicated to the links between broad dietary characteristics and health, thus reflecting the different viewpoints offered by the book.

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The author

Prof. François Mariotti, PhD, is Professor of Nutrition within the Human Biology and Nutrition Department at AgroParisTech, the Paris Institute of Technology for Life, Food and Environmental Sciences (Paris, France). He has been working for 20 years on nutritional issues regarding plant and animal protein, in the context of nutritional transitions. He currently heads a research group that studies the relations betweendietary protein and cardiometabolic health (at UMR Physiologie de la Nutrition et du Comportement Alimentaire, AgroParisTech, INRA, Université Paris-Saclay, Paris, France). Prof. Mariotti is also the chairman of the standing committee on Nutrition at the French Agency (Anses) since 2012.

François Mariotti. © INRA
François Mariotti © INRA