Plant-based diets and sports performance: a clinical review

Purpose Plant-based diets have become increasingly popular in Western culture. Although studies have examined physiologic health improvements of plant-based diets, there is little data on plant-based diets as it relates to sports performance. Methods Clinical review of systematic reviews, randomized trials, prospective and retrospective cohort studies available in English on PubMed and Google Scholar databases utilizing combinations of the search terms “athlete, sport, nutrition, diet, vegan, vegetarian, strength, endurance, health, performance, and exercise.” Results There are no significant differences in athletic performance in participants maintaining plant-based diets compared to those consuming omnivorous diets specifically related to strength, power, and endurance. Plant-based diets are at higher risk of predisposing individuals to certain micronutrient deficiencies, reduced protein intake, and lower serum creatine and sex testosterone levels, though supplementation may effectively replace the lacking components. Non-plant-based diets are associated with a higher risk of obesity, type II diabetes mellitus, certain malignancies, and cardiovascular disease, though several studies demonstrate that a particular meat- and fish-filled diet may reduce body weight, blood pressure, fat composition, and all-cause mortality. Conclusion Though plant-based and mixed omnivorous eaters may vary in their macronutrient and micronutrient intake, disease propensities, and oxygen consumption during exertion, a plant-based diet does not translate into a significantly different physical performance compared to a non-plant-based diet across measures of strength, power, and aerobic/anaerobic performance. For athletes, trainers, nutritionists and dieticians, and physicians, the most important recommendation is to maintain a nutritionally sufficient diet that provides the appropriate levels of vital nutrients and vitamins.