Researchers at Tulane University in the United States have found that swapping beef for chicken and choosing plant-based milk over dairy milk can improve overall nutrition while cutting the environmental impact of food production. The study results were published in Nature Food journal.
In the course of the investigation, the team examined dietary data from more than 7,700 Americans. They mapped out which foods carry the largest climate burdens, measuring the amount of carbon dioxide released during production and transport. Carbon dioxide is a greenhouse gas that traps heat in the atmosphere, contributing to warming of the planet, more frequent droughts, wildfires, and other weather-related challenges.
On balance, the researchers estimate that replacing beef with poultry and opting for plant-based milk instead of dairy milk can lower the carbon footprint of a typical diet by about 35 percent and simultaneously raise overall diet quality by roughly 4 to 10 percent.
The authors emphasized that the guiding principles of rational, healthy eating largely align across dietary changes. In particular, chicken tends to have less saturated fat and cholesterol than beef, while plant-based milks can be a practical option for adults who are lactose intolerant or who have allergies to dairy milk. These shifts can support nutrient adequacy without sacrificing flavor or satiety, making healthier choices more accessible for families and individuals alike.
Earlier discussions around vegan dairy alternatives highlighted concerns about availability and nutritional completeness. The current study helps address those concerns by providing evidence that plant-based options and poultry can form part of a balanced, sustainable eating pattern for a wide range of households.