The growing use of GLP-1 medication is shaping food choices among consumers, prompting ProVeg International to highlight the need for nutrition support to keep pace with changing dietary habits.
Recent research from PwC indicated that 54% of GLP-1 users reported increasing protein intake, while 51% increased their consumption of nutrient-dense foods. At the same time, 70% are spending less on snacks and confectionery.
According to ProVeg, however, a reduced appetite doesn’t automatically result in better nutrition, prompting the organisation to bring its GLP-1 Nutrition Guide, first published in June, to a UK audience through a dedicated webinar later this month.
The guide provides ‘practical, plant-forward nutrition recommendations’, covering protein, fibre, hydration and key micronutrients, as well as nutrition strategies intended to support muscle preservation.
The webinar, entitled Bridging the GLP-1 Nutrition Guidance Gap: The Keystone to Patient Success, will take place online on 14 October from 7pm to 8pm BST. It will be hosted by MyNutriWeb and supported by ProVeg International.
‘Improved nutrition’
“GLP-1 medicines are changing the weight-management landscape in the UK, but reduced appetite does not automatically mean improved nutrition,” commented Anna-Lena Klapp, head of research at ProVeg International, who will participate in the webinar. “As more people use these treatments, we need to ensure they have access to practical, evidence-based support that protects diet quality, muscle health and long-term wellbeing.
“This is not about prescribing one way of eating. It is about helping people make every mouthful count with enough protein, fibre and vital micronutrients, while recognising that a well-planned, plant-rich diet can offer useful tools for many patients.”
For food manufacturers and retailers, ProVeg said that the increased use of GLP-1 medications should prompt them to think ‘beyond protein alone’ when it comes to product development, highlighting the importance of fibre, micronutrient fortification and protein diversification.
It added that legumes, wholegrains and fortified plant proteins can help shape smaller meals, while identifying affordability and clear nutritional information are also important considerations for product development.
The webinar will also feature input from Soraya Pineda, a weight management dietitian with more than 14 years’ NHS experience, while Tanya Haffner, registered dietitian and CEO of MyNutriWeb, will chair the discussion.
You can register for the webinar here, while the ProVeg GLP-1 Nutrition Guide can be found here.
