Fiber2026-06

Acceptability and impact on health-related markers of a sustainable dietary pattern: results from a pilot randomized controlled cross-over study.

Vinelli Valentina, Tucci Massimiliano, Martini Daniela, Rendine Marco et al. — European journal of nutrition

Summary

This pilot study explored a sustainable, plant-based diet (EAT-IT) and its health effects in nine participants. Over six weeks, following the EAT-IT diet led to increased fiber intake and improvements in markers of insulin sensitivity, such as reduced fasting insulin. While generally well-accepted, some participants found preparing legumes challenging. These findings suggest potential health benefits and practical considerations for sustainable diets, highlighting the need for larger studies.

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Abstract

PURPOSE: Well-balanced plant-based diets can promote health and reduce environmental impact. However, evidence from interventional studies remains limited. This pilot intervention study aimed to provide exploratory insights into potential challenges associated with the EAT-IT dietary pattern, an adaptation of the EAT-Lancet Healthy Reference Diet. METHODS: Nine subjects (mean age 26 ± 2 years, 5 females) participated in a 6-week randomized controlled cross-over trial. Participants followed two isocaloric interventions: the EAT-IT dietary pattern and a control diet based on the Italian Food-Based Dietary Guidelines. Dietary intake was recorded using 7-day food records. Anthropometric measurements and metabolic parameters were collected according to standardized and validated protocols. Gut microbiota was analyzed through 16 S rRNA gene sequencing and taxonomic profiling. Acceptability was evaluated via a validated questionnaire. RESULTS: Nutritional analysis showed that the EAT-IT pattern significantly increased fiber intake from 11.3 ± 5.2 to 15.1 ± 4.2 g/1000 kcal and ω-6 fatty acid intake from 5.7 ± 2.2 to 6.6 ± 1.9 g/day (p < 0.05 for interaction). Regarding metabolic markers, a significant within-group reduction (p < 0.05) was observed for fasting insulin (8.4 ± 2.2 to 6.5 ± 2.2 µU/mL) and HOMA1-IR (2.0 ± 0.6 to 1.5 ± 0.5). Changes in gut microbiota were also observed, specifically an increase in Bacteroides and a decrease in Coriobacteriaceae. While generally well-accepted, participants reported a higher perceived effort for EAT-IT, particularly regarding legume preparation. CONCLUSION: Despite the small sample size, this pilot study offers relevant insights into key aspects of sustainable plant-based diets, underscoring the necessity for further investigation.

View on PubMed →DOI: 10.1007/s00394-026-04014-7