Evaluation of an Online One-Month Whole-Food Plant-Based Dietary Intervention

Whole-food, plant-based (WFPB) nutrition is effective for chronic disease prevention and management, but adoption can be challenging. Brief, community-based programs may support meaningful dietary change. A one-month online intervention was conducted which included weekly education and peer mentorship. Participants (n = 139; mean age 55.7 ± 12.6 years; 91% women; 52% White, 30% Black, 13% Hispanic) followed an ad-libitum WFPB diet excluding oil and minimizing added sugar and salt. Surveys assessed change in various quality of life measures, depression (PHQ-9), anxiety (GAD-7), and dietary behaviors. A subset reported anthropometrics and lab work. Participants reported reductions in pain (61.6% baseline vs 44.9% post-program), mobility issues (47.1% vs 29.4%), upper (38.7% vs 12.4%) and lower (39.4% vs 21.2%) gastrointestinal concerns, sleep issues (68.6% vs 46.7%), low energy (71.7% vs 40.6%), moodiness (55.9% vs 21.3%), and unhealthy food cravings (81.9% vs 58.7%) (all P < .05). Median PHQ-9 and GAD-7 scores decreased by 2.5 points and 1 point, respectively (P < .001). Median reported BMI decreased by 0.69 kg/m² (n = 106, P < .001) and median waist circumference decreased by 1.25 inches (n = 53, P < .001). No significant changes were reported in HbA1c, LDL cholesterol, or blood pressure, although sample sizes for these were small. The program was feasible and acceptable, and was associated with improved quality of life, psychological well-being, and weight.