Impact of Veganism on Health and Environmental Sustainability

Introduction: Veganism, defined as the abstention from the consumption of animal products, experienced a remarkable growth in popularity in recent decades, especially among young people and adolescents. This change responded to ethical, environmental and health reasons. Vegan diets, although associated with benefits such as reduced risk of chronic diseases, also presented nutritional challenges. Historically, human evolution evidenced adaptations to both omnivorous and herbivorous diets, which allowed survival in diverse environments. This review sought to explore the advantages and disadvantages of veganism from a scientific perspective. Development:Vegan diets offered significant benefits, such as lower rates of obesity, cardiovascular disease and some cancers, due to their richness in fiber, antioxidants and phytochemicals. However, the absence of animal foods led to critical nutritional deficiencies, such as deficiencies in vitamin B12, iron, zinc and omega-3 fatty acids. These deficiencies were associated with anemia, neurological impairment and bone health problems, particularly in vulnerable populations such as children and pregnant women. Despite their positive impact on environmental sustainability, some research questioned the real impact of vegan diets due to the emissions associated with plant-based food production. Veganism represented a viable dietary alternative with important benefits, as long as it was carefully planned. Education and professional follow-up were essential to prevent nutritional deficiencies and maximize its advantages. Future research should delve deeper into the long-term effects of this diet and its impact on public health and the environment