Plant-Based Diets Highlighted as Key to Combating Rising Non-Communicable Diseases in Vietnam
A conference in Vietnam emphasized the critical role of plant-based nutrition in addressing the surge of non-communicable diseases (NCDs), with experts from the Institute of Nutrition presenting data showing a sharp rise in conditions like hypertension, diabetes, and obesity. According to Professor Tran Thanh Duong, director of the Institute of Nutrition, 12 million Vietnamese adults—20 to 25% of the population—suffer from hypertension, while diabetes prevalence has climbed from 4.1% to 7.1%. Among those aged 50–69, the rate of hyperglycemia or diabetes treatment has more than doubled, rising from 7.7% to 13.4%, the conference heard.
Why Are Non-Communicable Diseases Rising in Vietnam?
The increase in NCDs aligns with global shifts in dietary patterns, as noted by Professor Truong Tuyet Mai, a nutrition expert at the Institute of Nutrition. Over the past 50 years, Vietnamese diets have seen a marked rise in red meat, ultra-processed foods, sugary drinks, and saturated fats, while consumption of legumes, whole grains, and vegetables has declined. “Lifestyle and diet are modifiable factors that significantly influence long-term health,” Mai said.
How Can Plant-Based Diets Reduce NCD Risk?
Research presented at the conference underscored the benefits of plant-based diets in mitigating cardiovascular risks and metabolic disorders. Studies led by Mai found that diets rich in soy, nuts, whole grains, fruits, and vegetables are associated with lower blood pressure, improved lipid metabolism, and reduced inflammation. “These diets provide essential nutrients like fiber, polyunsaturated fats, and bioactive compounds that support heart health and metabolic stability,” she explained.
What Role Does Soy Play in Plant-Based Nutrition?
Dr. Nguyen Song Tu, a nutrition scientist, highlighted soy as a “complete protein source” containing all nine essential amino acids. Soy also contains isoflavones, saponins, and phytosterols, which have been linked to cardiovascular benefits and glucose regulation. “Soy’s bioactive compounds may help manage blood sugar levels and reduce cholesterol absorption,” Tu noted.
How Do Food Processing Methods Affect Nutritional Value?
Professor Dang Minh Nhat from Da Nang University of Technology emphasized the importance of processing techniques in preserving the nutritional integrity of plant-based foods. His research showed that soy contains prebiotic compounds that support gut microbiota, but these benefits depend on the transformation methods used. “Optimizing processing is crucial to retain bioactive components and maximize health outcomes,” Nhat said.
What Are the Implications for Vietnam’s Food Industry?
The conference called for agri-food companies to prioritize science-based practices that preserve nutrient density. Vinasoy, a leading Vietnamese soy company with 30 years of expertise, has focused on developing products that maintain the nutritional value of plant-based ingredients. “Our goal is to make nutrient-rich, plant-based foods accessible to the public,” a company spokesperson said.
Why Is Nutrition a Cornerstone of Public Health Strategy?
With NCDs now the leading cause of mortality in Vietnam, experts argue that dietary interventions must be central to health policies. “Investing in plant-based nutrition today is an investment in future health outcomes,” said Professor Tran Thanh Duong. “It’s about fostering proactive, sustainable lifestyles that reduce disease burden.”
For more details, refer to the Institute of Nutrition, Vietnam and Vinasoy.
