Impact of plant-based dietary patterns on micronutrient adequacy and metabolic health in university students: a cross-sectional study

Project Abstract

This cross-sectional study investigates how plant-based dietary patterns among university students influence micronutrient adequacy and key metabolic health indicators, aiming to inform dietary guidance and campus nutrition programs. A stratified random sample of 600 undergraduate students aged 18–25 years from three universities was selected, with representation across genders, faculties, and housing types. Dietary intake was assessed using two non-consecutive 24-hour recalls and a validated food frequency questionnaire tailored to capture plant-based foods, animal-based foods, and mixed patterns. Plant-based dietary patterns were categorized into vegan, lacto-ovo vegetarian, pescatarian, and flexitarian, and compared against non-vegetarian diets. Micronutrient adequacy was evaluated against EARs and DRIs for iron, zinc, calcium, vitamin B12, vitamin D, folate, iodine, and omega-3 fatty acids, incorporating supplement use where applicable. Anthropometric measurements (BMI, waist circumference, body composition by bioelectrical impedance) and metabolic biomarkers (fasting glucose, insulin, HbA1c, lipid profile, C-reactive protein, and blood pressure) were collected, alongside physical activity (accelerometry) and sedentary behavior data to adjust for confounding lifestyle factors. Dietary quality was estimated using a composite score integrating diversity, whole-grain intake, fruit and vegetable variety, and processed food moderation. The analyses employed multivariate linear and logistic regression models to examine associations between diet pattern and micronutrient adequacy, adjusting for age, sex, SES, physical activity, energy intake, and supplement use; and to evaluate relationships with metabolic health parameters. Mediation analysis explored whether micronutrient adequacy moderated the relationship between plant-based patterns and metabolic outcomes. Results indicated that vegans and lacto-ovo vegetarians demonstrated higher intake of dietary fiber and phytonutrients but lower intakes of vitamin B12 and calcium compared with non-vegetarians; iron and zinc adequacy varied by sex and menstrual status in females. Plant-based patterns were not uniformly associated with adverse metabolic profiles; however, inadequacies in B12, vitamin D, and calcium were more prevalent among stricter plant-based groups. Notably, higher plant-based diet quality correlated with favorable lipid profiles (lower LDL cholesterol and triglycerides) and reduced hs-CRP levels, independent of BMI. Associations with fasting glucose and insulin were non-linear and appeared influenced by supplement use and iron status. Mediation analyses suggested that adequate micronutrient status partially mediated the relationship between well-structured plant-based patterns and favorable inflammatory and lipid biomarkers. Sensitivity analyses excluding under-reporters and adjusting for pubertal stage in a subset supported the robustness of primary findings. The study highlights the importance of targeted nutrition education for plant-based diets among university students, emphasizing B12, D, calcium, iron optimization, and fortified or supplemented strategies where appropriate, while promoting overall dietary quality to support metabolic health. These results can inform campus dining services and nutrition curricula to foster nutrient-adequate, health-promoting plant-based eating patterns in young adults.

Project Overview

What This Project Is About

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A straightforward look at how following plant-based diets may affect the vitamins, minerals, and overall health of university students who are not vegetarians by default. The project checks whether a plant-based pattern provides enough micronutrients and how it relates to markers of metabolic health such as body weight, blood sugar, and cholesterol.

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The Problem It Addresses

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Many students choose plant-based meals but may worry about getting enough micronutrients (like iron, calcium, and vitamin B12) and maintaining healthy metabolism. There is limited information on how typical plant-based eating among students influences nutrient intake and health indicators in real-world settings.

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Objectives of the Project

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1. Assess the micronutrient intake adequacy of students who primarily follow plant-based diets.
2. Evaluate metabolic health indicators (e.g., weight, lipid profile, fasting glucose) in these students.
3. Compare findings with students consuming mixed or omnivore diets.
4. Identify dietary patterns and common nutrient gaps in the plant-based group.
5. Provide practical recommendations to improve nutrient adequacy and health outcomes.

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What You Will Do Step by Step

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1) Recruit a sample of university students, categorizing them by diet type. 2) Collect basic dietary data using simple food diaries or questionnaires. 3) Analyze nutrient intakes for key micronutrients. 4) Measure basic health markers (height, weight, fasting glucose, lipid levels if feasible). 5) Compare groups and look for nutrient gaps. 6) Interpret results in light of existing guidelines. 7) Discuss practical tips for improving micronutrient sufficiency on plant-based diets. 8) Write up findings with clear recommendations.

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Expected Outcome

Anticipated findings include identifying common micronutrient gaps among plant-based eaters and how these relate to early signs of metabolic health. The study aims to inform students and campus nutrition programs about practical, evidence-based strategies to maintain nutrient adequacy while following plant-based patterns.