WASHINGTON, D.C. — A recent study published in JAMA Network by the Physicians Committee for Responsible Medicine reveals that switching to a low – fat vegan diet can lead to a significant reduction in food costs, amounting to an annual saving of over $500 compared to a diet inclusive of meat, dairy, and other animal products.

The study, co-authored by Dr. Hana Kahleova, Director of Clinical Research at the Physicians Committee, highlights both health and financial benefits of a vegan diet. “We already knew about the health advantages of a vegan diet in reducing the risk of heart disease, diabetes, and obesity. Our latest findings now demonstrate that choosing plant – based options like beans over beef can also result in considerable savings on grocery expenses,” Dr. Kahleova stated.

The research was based on a Physicians Committee study where participants were randomly assigned to either a vegan group or a control group. The vegan group adhered to a diet consisting of fruits, vegetables, grains, and legumes, while the control group made no dietary changes. Both groups had no restrictions on calorie intake or food costs.

Participants’ dietary records were linked to the U.S. Department of Agriculture Thrifty Food Plan’s food price data for 2021. Results showed a 16% decrease in total food costs for the vegan group, equivalent to $1.51 per day, mainly due to reduced spending on meat and dairy. This decrease more than offset the slight increases in spending on vegetables, fruits, legumes, whole grains, and meat and dairy alternatives.

The study not only emphasizes the economic advantages of a plant-based diet but also reinforces previous research underscoring its cost-effectiveness compared to diets containing animal products. Furthermore, it was found that a low – fat vegan diet led to weight loss, improved body composition, and enhanced insulin sensitivity in overweight participants, adding to the diet’s growing list of benefits.