20
vegan adults, 10 per arm, for a 4-week trial
Research & Nutrition
The numbers.
Every sourced figure the morning brief has published on this beat, newest first. 181 figures, Jul 6, 2026 to Oct 4, 2026, each exactly as its source gave it and machine-verified before it shipped.
+0.3 kg
skeletal muscle mass and **-1.4 kg** body fat in the creatine group versus controls
No changes
in sprint or strength tests
235
FDA regulations the group identified in 2017 as needing change to prioritize nonanimal test methods
956
Romanian consumers surveyed, analyzed with structural equation modeling
64
adults completed the 12-week intervention and were analyzed
2.4 pounds
of lean tissue gained by creatine takers who did not exercise
nearly three pounds
of lean tissue added by creatine with exercise and a modest calorie deficit, while the placebo group showed little change
685 clinical trials
reviewed in Kreider's 2025 analysis, which found no significant difference in side-effect rates between creatine and placebo
44% to 59%
plant-based lunch choices in the messaging groups over two weeks
45-46%
plant-based choices in the no-message control group, unchanged
OR 1.06 per day
rise in the odds of choosing a plant-based lunch
146 participants
the trial's total planned enrollment, split evenly between the plant-protein-forward diet and the standard animal-protein-heavy diabetes diet
15% vs. 5%
the swapped share of daily calories from plant versus animal protein between the two study arms
24 weeks
how long each group follows its diet before researchers compare blood sugar control
-27.7 g/d
the drop in protein intake in the vegan group by week one, versus no change in the omnivorous group
-1.15 kg
appendicular lean mass lost in the vegan group over 12 weeks, versus +0.05 kg in the omnivorous group
-0.62 kg
the smaller lean mass loss in the vegan-plus-resistance-exercise group, roughly half the diet-only loss
235
FDA regulations the Physicians Committee flagged as barriers to nonanimal methods back in 2017
Dec 7, 2026 / Feb 4, 2027
deadline for public comment, then the date the final rule takes effect
-1.15 kg
appendicular lean mass lost in the vegan-only group over 12 weeks, versus no significant change in the omnivore group
-27.7 g/d
drop in protein intake in week one of the vegan diet, while omnivore intake didn't change
29%
higher hypertension risk for the heaviest consumers of non-antioxidant preservatives like sodium nitrite, versus the lowest consumers
8
preservatives tied to higher blood pressure risk among the 112,395 participants tracked
72
healthy adults 65 and older split into vegan, omnivorous, or vegan-plus-resistance-training groups for 12 weeks
-27.7 g/d
drop in the unsupervised vegan group's protein intake in week 1, versus no significant change for omnivores
-0.61 L
thigh muscle volume lost by the unsupervised vegan group, versus -0.01 L for omnivores and -0.35 L for vegans who also lifted weights
23%
lower total cancer risk for vegans versus non-vegetarians, pooled across three studies
13%
lower total cancer risk for vegetarians versus non-vegetarians, pooled across four studies
45%
lower stomach cancer risk for vegetarians versus non-vegetarians
-1.15 kg
appendicular lean mass lost on the self-selected vegan diet over 12 weeks, versus +0.05 kg on the omnivorous diet
-27.7 g/d
the vegan group's drop in protein intake in week one, while omnivore intake did not change
-0.62 kg
appendicular lean mass lost when resistance exercise was added to the same vegan diet, roughly half the loss without it
-1.15 kg
appendicular lean mass lost by the vegan-diet-only group over 12 weeks, versus **+0.05 kg** for the omnivore group
-0.62 kg
appendicular lean mass lost by the vegan-plus-resistance-exercise group, roughly half the diet-only loss
72
healthy adults aged 65 and older enrolled in the three-arm trial
-27.7 g/day
drop in protein intake in the vegan group within the first week, compared with baseline
-0.61 L
decline in thigh muscle volume over 12 weeks on the vegan diet, versus no significant change on the omnivorous diet
-0.35 L
decline in thigh muscle volume for vegans who added resistance exercise, roughly half the loss of diet alone
23% lower
risk of total cancer in vegans compared with non-vegetarians (RR 0.77)
13% lower
risk of total cancer in vegetarians compared with non-vegetarians (RR 0.87)
20% lower
risk of breast cancer in vegans compared with non-vegetarians (RR 0.80)
-27.7 g/d
average protein-intake drop within the first week on the self-selected vegan diet, compared with no significant change on the omnivorous diet
-1.15 kg
appendicular lean mass lost over 12 weeks on the vegan diet alone, versus a small gain on the omnivorous diet
-0.35 L
thigh muscle volume lost when resistance exercise was added to the vegan diet, versus -0.61 L lost on the vegan diet without exercise
60%
lower survival rate in mice fed an oxalate-supplemented diet alongside a colitis-inducing agent, compared with mice given no added oxalate
75%
of patients with low expression of the SLC26A6 oxalate transporter had the more severe, stricturing form of Crohn's disease
17.9%
reduction in LDL cholesterol on the plant-based diet versus the standard American diet (95% CI: -21.7% to -14.3%)
50
adults with genetically confirmed familial hypercholesterolemia completed the trial
‒0.61 L
decline in thigh muscle volume on the vegan diet alone over 12 weeks, versus **‒0.01 L** on the omnivorous diet and **‒0.35 L** on the vegan diet plus resistance exercise
‒1.15 kg
drop in appendicular lean mass on the vegan diet, compared with **+0.05 kg** on the omnivorous diet
19 to 28 grams
daily protein intake lost on the self-selected vegan diet across the 12-week trial
6
regulators, the US, Australia, Canada, Japan, Switzerland and the EU, aligned on approving the same synthetic-test protocol
-27.7 g/day
drop in protein intake on the self-selected vegan diet, versus no change on the omnivorous diet
-1.15 kg
of appendicular lean mass lost on the vegan diet, compared with no significant change on the omnivorous diet
72
healthy older adults randomized across three diet arms in the trial
0.77 relative risk
of total cancer for vegans vs. non-vegetarians
0.87 relative risk
of total cancer for vegetarians vs. non-vegetarians
0.55 relative risk
of stomach cancer for vegetarians vs. non-vegetarians, the largest single-site drop found
-27.7g
average daily protein cut in the vegan group by week one, versus no change in the omnivorous group
-1.15kg
appendicular lean mass lost by the vegan-only group over 12 weeks, compared with a 0.62kg loss when resistance exercise was added and a slight gain on the omnivorous diet
72
healthy adults aged 65 and older, split across the three study arms
-27.7 g/d
drop in protein intake for the vegan group in week one, versus no change for the omnivorous group
-1.15 kg
appendicular lean mass lost after 12 weeks on the self-selected vegan diet, compared with a 0.05 kg gain on the omnivorous diet
-0.62 kg
lean mass lost when resistance exercise was added to the same vegan diet, roughly half the loss without it
13%
lower total cancer risk for vegetarians than non-vegetarians, pooled across four studies
23%
lower total cancer risk for vegans than non-vegetarians, pooled across three studies
45%
lower stomach cancer risk for vegetarians than non-vegetarians
-1.15 kg
appendicular lean mass lost over 12 weeks on the vegan diet alone, versus a **+0.05 kg** gain on the unchanged omnivorous diet
-27.7 g/d
the drop in daily protein intake in week one of the vegan diet
72
healthy adults aged 65 and up split across the three study arms
0.87
relative risk of total cancer for vegetarians versus non-vegetarians, pooled across four studies
0.77
relative risk of total cancer for vegans versus non-vegetarians, pooled across three studies
0.55
relative risk of stomach cancer for vegetarians, tied for the largest single-site reduction the review found
-1.15 kg
appendicular lean mass lost on the vegan diet over 12 weeks, versus a 0.05 kg gain on the omnivore diet
-19.3 to -27.7 g/d
the drop in daily protein intake on the self-selected vegan diet across the trial
0.77
relative risk of total cancer for vegans versus non-vegetarians, a 23% lower risk (95% CI: 0.70-0.85)
0.87
relative risk of total cancer for vegetarians versus non-vegetarians, a 13% lower risk (95% CI: 0.84-0.91)
0.80
relative risk of breast cancer for vegans versus non-vegetarians, at the edge of statistical significance (95% CI: 0.64-1.00)
17.9%
lower LDL cholesterol on a whole-food plant-based diet than a standard American diet (95% CI −21.7% to −14.3%, P<0.0001)
50
adults with genetically confirmed heterozygous familial hypercholesterolemia completed both 4-week diet arms of the controlled crossover trial
-17.9%
LDL cholesterol on a whole-food plant-based diet versus a standard American diet (95% CI: -21.7% to -14.3%, P<0.0001)
50
adults with genetically confirmed heterozygous familial hypercholesterolemia, off cholesterol-lowering medication, completed both 4-week diets in a fully controlled, randomized crossover design
23%
lower total cancer risk for vegans versus non-vegetarians (RR 0.77, 95% CI 0.70-0.85), pooling 3 prospective studies
13%
lower total cancer risk for vegetarians versus non-vegetarians (RR 0.87, 95% CI 0.84-0.91), pooling 4 studies
45%
lower stomach cancer risk for vegetarians versus non-vegetarians (RR 0.55, 95% CI 0.36-0.86)
67%
average liver fat reduction on keto versus **45%** on Mediterranean and plant-forward diets, after all three groups lost about 10% of body weight
50%
of keto dieters no longer met criteria for prediabetes, versus **29%** on Mediterranean and **7%** on the plant-forward diet
212
plant-based meat alternatives and beverages tested in the UK, and every one contained at least one of 19 mycotoxins
19
mycotoxins screened for, with some products containing several at once
24% to 31%
higher prostate cancer risk for men in the top ultra-processed-food intake groups, adjusted for age, race, smoking, and poverty status
17,024
US men analyzed using two decades of NHANES dietary data
13% lower
total cancer risk for vegetarians versus non-vegetarians across four prospective studies
23% lower
total cancer risk for vegans versus non-vegetarians
20% lower
breast cancer risk for vegans versus non-vegetarians
0
DNIC molecules detected in germ-free mice, versus present in tissue of conventional mice, showing gut bacteria are required to make them
13%
lower total cancer risk among vegetarians versus non-vegetarians, pooled across four studies (relative risk 0.87)
23%
lower total cancer risk among vegans versus non-vegetarians, pooled across three studies (relative risk 0.77)
20%
lower breast cancer risk among vegans versus non-vegetarians (relative risk 0.80, confidence interval 0.64 to 1.00)
17.9%
average LDL-cholesterol reduction on a whole-food, plant-based diet versus a standard American diet (95% CI: -21.7% to -14.3%)
4 weeks
on each fully controlled, isocaloric diet in the 50-person crossover trial of adults with familial hypercholesterolemia, a genetic disorder that accelerates atherosclerosis
8 of 9
members of the "Secret Panel" that rewrote the guidelines had financial ties to the meat, dairy, or low-carb diet industries
3 months
the panel took to produce its 90-page report and 418-page appendix, replacing roughly two years of independent scientific review
357 fewer calories a day
eaten by the vegan group, with no calorie target given to either group
About 30%
drop in dietary energy density in the vegan group, versus no real change in the control group
84 adults
ages varied, followed a low-fat vegan diet or continued eating as usual for 16 weeks
13%
lower total cancer risk for vegetarians versus non-vegetarians
23%
lower total cancer risk for vegans versus non-vegetarians
45%
lower stomach cancer risk for vegetarians versus non-vegetarians
17.9%
greater drop in LDL cholesterol on a whole-food, plant-based diet versus a standard American diet, in a fully controlled crossover trial of 50 adults with genetically confirmed familial hypercholesterolemia
13%
lower total cancer risk for vegetarians vs. non-vegetarians, across four cohort studies (RR 0.87, 95% CI 0.84-0.91)
23%
lower total cancer risk for vegans vs. non-vegetarians (RR 0.77, 95% CI 0.70-0.85)
45%
lower stomach cancer risk for vegetarians, the largest single-site reduction found (RR 0.55, 95% CI 0.36-0.86)
20%
lower breast cancer risk for vegans vs. non-vegetarians (RR 0.80, 95% CI 0.64-1.00)
13%
lower total cancer risk for vegetarians versus non-vegetarians (RR 0.87, 4 studies)
23%
lower total cancer risk for vegans versus non-vegetarians (RR 0.77, 3 studies)
45%
lower stomach cancer risk for vegetarians versus non-vegetarians (RR 0.55)
0.77
relative risk of total cancer for vegans versus non-vegetarians, a 23% reduction, across three prospective studies
0.80
relative risk of breast cancer for vegans versus non-vegetarians
0.87
relative risk of total cancer for vegetarians versus non-vegetarians, a 13% reduction, across four studies
-17.9%
LDL cholesterol on a whole-food plant-based diet versus a standard American diet, in adults with genetically confirmed familial hypercholesterolemia
50
adults completed the 4-week-per-arm crossover trial, each serving as their own control
-17.9%
LDL cholesterol on a whole-food plant-based diet versus a standard American diet, 95% CI -21.7% to -14.3%, P < 0.0001
50
adults with genetically confirmed familial hypercholesterolemia completed both 4-week diets in the crossover trial
350+
studies synthesized in the review
1.2-1.6g/kg
the new US daily protein guidance, nearly double the prior recommendation
-17.9%
LDL cholesterol on the whole-food plant-based diet versus a standard American diet (95% CI -21.7% to -14.3%, P < 0.0001)
50
adults with genetically confirmed familial hypercholesterolemia completed the four-week, crossover, fully controlled feeding trial
13% lower
total cancer risk in vegetarians versus non-vegetarians (RR 0.87, 95% CI 0.84-0.91, 4 studies)
23% lower
total cancer risk in vegans versus non-vegetarians (RR 0.77, 95% CI 0.70-0.85, 3 studies)
45% lower
stomach cancer risk in vegetarians versus non-vegetarians (RR 0.55, 95% CI 0.36-0.86)
-49.1 nmol/L
LDL particle concentration change among adults eating an avocado daily for 26 weeks, versus habitual diet (95% CI -83.6 to -14.5)
786
adults with abdominal obesity enrolled in the Habitual Diet and Avocado Trial
17.9%
relative drop in LDL cholesterol on the plant-based diet versus a standard American diet, in a randomized two-period crossover feeding trial
50
adults with genetically confirmed familial hypercholesterolemia, free of cholesterol-lowering medication, completed the trial
23%
lower total cancer risk for vegans versus non-vegetarians, across three prospective studies
20%
lower breast cancer risk for vegans versus non-vegetarians
13%
lower total cancer risk for vegetarians versus non-vegetarians, plus lower risk at seven specific cancer sites including stomach, colorectal and pancreatic cancer
23%
lower total cancer risk for vegans versus non-vegetarians (RR 0.77, 95% CI 0.70-0.85)
13%
lower total cancer risk for vegetarians versus non-vegetarians (RR 0.87, 95% CI 0.84-0.91)
20%
lower breast cancer risk for vegans versus non-vegetarians (RR 0.80, 95% CI 0.64-1.00)
17.9%
reduction in LDL cholesterol on a whole-food, plant-based diet versus a standard American diet, in a fully controlled, isocaloric crossover feeding trial of 50 adults with heterozygous familial hypercholesterolemia
0.87
vegetarian-versus-non-vegetarian relative risk for total cancer incidence, and **0.77** for vegans, across a meta-analysis of seven prospective studies
8%
lower risk of hypertension for the highest-adherence plant-based diet quartile across 17 studies and 456,783 adults
RR 0.77 (95% CI 0.70-0.85)
vegans' total cancer risk versus non-vegetarians, from 3 prospective studies
RR 0.87 (95% CI 0.84-0.91)
vegetarians' total cancer risk versus non-vegetarians, from 4 prospective studies
RR 0.80 (95% CI 0.64-1.00)
vegans' breast cancer risk versus non-vegetarians, the upper bound just touching no-effect
23%
lower total cancer risk for vegans versus non-vegetarians, across three prospective studies (RR 0.77, 95% CI 0.70-0.85)
13%
lower total cancer risk for vegetarians versus non-vegetarians, across four cohort studies (RR 0.87, 95% CI 0.84-0.91)
17-23%
lower liver cancer risk per 10-unit rise in the plant-based diet index, the larger figure for the healthful version
3%
higher breast cancer risk per 10-unit rise in the unhealthful plant-based index, heavy on refined carbs and sugar
26%
lower risk of cognitive impairment or dementia with greater plant-based diet adherence, pooled across seven studies and 221,380 people (RR 0.74, 95% CI 0.56-0.97)
21%
lower dementia risk in the top tier of healthful plant-based eating, versus **24%** higher risk in the top tier of the unhealthful version
41
participants completed the crossover trial comparing a plant-based meat diet with a red-meat diet, six days per arm
TMAO down 0.61 log units
(95% CI -0.90 to -0.33) on the plant-based meat diet versus the red-meat diet
LDL cholesterol down 6.0 mg/dL
(95% CI -10.0 to -1.9) on the plant-based meat diet
Body weight up 0.6 kg
(95% CI +0.1 to +1.0) on the plant-based meat diet, despite matched calories
13%
lower total cancer incidence for vegetarians vs. non-vegetarians (RR 0.87)
23%
lower total cancer incidence for vegans vs. non-vegetarians (RR 0.77)
45%
lower stomach cancer risk for vegetarians (RR 0.55)
20%
lower breast cancer risk for vegans (RR 0.80)
13% lower
total cancer risk for vegetarians vs. non-vegetarians, pooled across 4 studies (RR 0.87, 95% CI 0.84-0.91)
23% lower
total cancer risk for vegans vs. non-vegetarians (RR 0.77, 95% CI 0.70-0.85)
45% lower
stomach cancer risk for vegetarians vs. non-vegetarians (RR 0.55, 95% CI 0.36-0.86)
-54.5%
reduction in health-related environmental impact for the vegan Mediterranean diet versus the traditional version, by Life Cycle Assessment (p<0.01)
-50.9%
reduction in ecosystem impact, **-43.4%** in resource use
16.3%
lower retail grocery cost for the vegan version (p<0.05)
17-23%
lower liver cancer risk per 10-unit increase in overall and healthful plant-based diet index scores, respectively
3%
higher breast cancer risk per 10-unit increase in the unhealthful plant-based index, the sweets-and-refined-carbs version
0.77
relative risk of total cancer for vegans versus non-vegetarians, pooled across prospective studies
84
postmenopausal women completed the 12-week randomized trial
88%
drop in moderate to severe hot flashes in the original trial
106 g/day
drop in unprocessed animal food consumption tied to weight loss in the vegan group
23%
lower total cancer risk for vegans vs non-vegetarians (RR 0.77, 95% CI 0.70-0.85, I2=0%, n=3 prospective studies)
45%
lower stomach cancer risk for vegetarians (RR 0.55, 95% CI 0.36-0.86, n=4 studies)
17-23%
lower liver cancer risk per 10-unit increase in overall and healthful plant-based diet index
13%
lower total cancer incidence for vegetarians vs. non-vegetarians (RR 0.87, 95% CI 0.84–0.91)
23%
lower for vegans (RR 0.77, 95% CI 0.70–0.85, I2 = 0%)
5%
lower colorectal cancer risk per 10-unit increase in overall plant-based diet score
250,000
simulated U.S. adults tracked over a lifetime in the model
3
strategies compared: LDL goal <100 mg/dL, non-HDL <118 mg/dL, apoB <78.7 mg/dL
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