OMNIPLaNT

Project Overview

The OMnivorous and Non-meat eater Integrative PhysioLogy and NutriTion (OMNIPLaNT) Study is a research project that was started in July 2020 at the A-STEM research centre, Swansea University. The project has become an umbrella structure consisting of the core OMNIPLaNT data collection and a number of additional research studies that share the same strategic goal: To discover new, and advance existing knowledge of the impacts that plant-based dietary patterns, foods and food processing may have on health-related outcomes. The research teams are comprised of national and international experts in nutrition, physiology, psychology, sociology, biology and athletic performance led by Dr Shane M Heffernan.

The aim of the flagship OMNIPLaNT study is to build on, and add to, the currently available scientific and sociological evidence, to understand the impacts of plant-based dietary patterns and individual nutrients/foods on health and performance. The current focus is on arterial health (measured as vascular structure and function), skeletal muscle architecture and function, bone mineral density and exercise performance. The OMNIPLaNT Study has recruited a large number of participants from a variety of diverse backgrounds and dietary patterns to help answer a number of key questions surrounding the impact of habitual dietary pattern on nutrition adequacy, musculoskeletal and cardiovascular health, and physical performance. OMNIPLaNT studies have recently been investigating the impact Ultra Processed Foods (both Plant and Animal derived) on physiological and psychological markers of health. In addition, auxiliary OMNIPLaNT studies are working towards understanding the provision of plant-based food options in settings where providing these food options (i.e. ensuring adequate nutritional status) is of particular importance (social care and military settings). In these and other similar situations, understanding the experiences of individuals who choose alternative dietary patterns is important to improving acceptance and inclusion of individuals choosing these dietary patterns and the OMNIPLaNT team are working towards developing research studies to add peer-reviewed literature in this space. OMNIPLaNT, like many others, are concerned with individuals environmental impacts and intend to develop research projects and tools (one of which can be viewed below; The OMNIPLaNT Environmental Impact tool) to consider the impact food choices, as they related to different habitual diets.

To answer some of these questions, we use detailed dietary analysis, ultrasound and dual X-ray imaging to assess morphology, volume, architectural structure and composition of muscles, gaining insights into the physiology and functional capacity. We also use musculoskeletal ultrasound to indirectly estimate ‘fat accumulation’ inside muscle, in order to assess the potential impact on muscle quality. Given the cardiovascular health benefits linked to plant-based diets, and by extension physical and athletic performance, we also use these technologies to assess the brachial artery (upper arm) and carotid artery (neck) function and structure. Athletic performance is important in a number of occupational settings and we use advanced breath-by-breath gas analysis and cardiac measures to assess aerobic capacity and tolerance to altered environmental conditions. Working with colleagues in the Swansea University Medical School and University College Dublin, OMNIPLaNT uses basic and advanced biological technologies to investigate blood derived and cell culture markers associated with the above. The application of these scientific tools and techniques allow us, to provide robust evidence to the scientific literature, and beyond, on the health implications of adopting particular dietary patterns. Finally, the societal impacts of food and lifestyle choices can signify alter a number of the outcomes mentioned so far and as such the OMNIPLaNT team has designed projects to address some of these issues through the psychological and social sciences.

The OMNIPLaNT online study is live for anyone to complete and is comprised of two questionnaires (~20 mins to complete) aimed at gaining an initial insight into participants dietary constituents and eating behaviours of different dietary patterns.

We would be delighted if you would take the time to consider completing the OMNIPLaNT online study accessible via the link or QR code:

https://survey.swan.ac.uk/index.php/788865?lang=en

OMNIPLaNT is keen to collaborate with academic, clinical and industry partners If interested, contact the team on omniplantresearch@swansea.ac.uk.

To keep up to date with our findings, follow us on Twitter @omniplantres

OMNIPLaNT 3-day weighed food diary [instructions for participants]

To get an accurate picture of dietary intake, participants are provided with a set of sensitive weighing scales and are instructed to record all food and drink consumed over two weekdays and one weekend day in a hard copy food diary. Subsequently, the diaries are analysed using advanced dietary analysis software to create reports, which are used to collect macro and micronutrient intakes over the specified period. This video describes the protocol.

Dietary pattern environmental impact calculator

The OMNIPLaNT Environmental Impact tool was developed by our team using publicly available data compiled and published as a supplementary file alongside a highly respected peer-reviewed meta-analysis investigating the environmental impact of agriculture and the mitigation potential via both producer and consumer pathways (Poore & Nemecek, 2018). The OMNIPLaNT Environmental Tool compares the environmental impact of different dietary patterns by multiplying a quantity of each product consumed by the estimates for each environmental parameter. Users are simply required to input a quantity for each food or drink product into the dashboard. This tool is being made available for personal interest use only, not for commercial or research purposes outside of OMNIPLaNT authorised work. If you use or mention this too, please cite by referencing this webpage (active until April 2026, contact OMNIPLaNT team if the link doesn’t work);

OMNIPLaNT_Diet_Environmental_Impact_Tool_Web_version (1).xlsx

Poore, J., & Nemecek, T. (2018). Reducing food’s environmental impacts through producers and consumers. Science, 360(6392), 987-992. https://www.science.org/doi/10.1126/science.aaq0216