Recreational Athletes Maintain Strength and Endurance on Plant Proteins, Four-University Study Finds

A study conducted across four universities found that recreational athletes who replaced meat with plant proteins for four weeks maintained their endurance and strength. The study included 36 undergraduate students who completed two phases - one where they consumed animal protein and one where they consumed plant protein. The results showed no statistically significant differences in athletic performance between the two phases, with runners achieving similar distances in timed runs and weightlifters maintaining similar maximum strength levels regardless of the diet they followed.

The participants consumed less protein on the plant-based diet compared to the omnivore diet, but still within recommended levels for general fitness. The plant-based diet also provided more carbohydrates, fiber, iron, and calcium, while the omnivore diet carried more saturated fat, cholesterol, and vitamin B12. The study suggests that everyday athletes can safely choose plant-based foods without compromising their fitness or strength goals and supports the expansion of healthy plant-based menu options in college dining halls for active student populations.