A whole foods plant based (WFPB) diet is based on whole or minimally processed whole grains, legumes, vegetables and fruits. It excludes animal-based foods, including fish and dairy, and also highly processed foods such as oils (that means no olive oil or coconut oil).
There is compelling evidence that dietary patterns that include processed foods and animal products, even in moderation, are the leading cause of modern diseases such as diabetes, heart disease and cancer. The evidence that plant based diets are health supporting is consistent across all types of research, particularly in regard to whole plant foods. The whole foods plant-based diet has a wide breadth of benefit, in that the same dietary approach that will prevent or even reverse one disease is beneficial to the management of others.
We share the views and follow the research of WFPB experts such as Dr Caldwell Esselstyn, Dr John McDougall, Dr Neal Barnard, Prof. T Colin Campbell and dietitian Jeff Novick. We use the term WFPB rather than vegan because a vegan diet can include processed foods and those choosing to eat a WFPB diet do not necessarily embrace the full vegan lifestyle. The focus of WFPB is on the health supporting effects of whole plant foods.
The whole foods plant based community, mainly based in USA, has now reached a size and activity level that clearly demonstrates that a WFPB diet is both satisfying and sustainable. Interest in WFPB is growing in Australia, with a strong support community and an increasing number of health professionals incorporating it into their practice.
The environmental impact of world livestock production makes it imperative that we urgently downsize this industry. Adopting a WFPB diet is the most significant contribution individuals can make towards reducing greenhouse gas emissions.
Last updated 15 March 2015