The Vegan Society has responded to The Telegraph’s article 'A Health Guide to Meat Every Vegan Should Read' to highlight the misrepresentation of vegan diets
The article was published on 19 October 2025. Stephen Sanders, Communications and Supporter Services Manager at The Vegan Society, responded with the following:
“The article claims ‘extremes do not serve us well’, yet proceeds to adopt an extreme stance in favour of meat while misrepresenting the science on plant-based nutrition.
“This position directly contradicts guidance from the British Dietetic Association (BDA) and World Health Organisation (WHO), which affirms that well-planned vegan diets are suitable for all life stages and can play a vital role in preventing chronic disease.
“Despite this, the article attempts to frame meat as nutritionally superior, making the factually incorrect claim that key nutrients such as iron and omega-3 fatty acids are ‘not naturally found’ outside of meat.
“In fact, Omega-3 and iron are readily available from several plant-based foods, including chia and flaxseeds, lentils and beans.
“If nutrient adequacy is the concern, it is worth noting that meat contains no dietary fibre – an essential nutrient for gut and metabolic health that 96% of UK adults fail to meet recommended intakes for. Unsurprisingly, fibre sits amongst several nutrients, including polyunsaturated fats, α-linolenic acid, vitamin E, folate, and magnesium, that a systematic review of 147 studies found meat-eaters typically have inadequate intakes of, while plant-based eaters generally exceed recommended levels. Vitamin D and calcium intakes were also found to be lower amongst meat-based diets.
“Higher meat consumption, particularly red and processed meat, is linked to increased incidence of coronary heart disease, type 2 diabetes, weight gain, gestational diabetes, colorectal cancer, frailty, and premature mortality. By contrast, plant-based diets, including vegan diets, are consistently associated with reduced risk of all these conditions, with benefits extending to brain and bone health, all without the saturated fat and cholesterol load of animal products.
“The 2020 EPIC-Oxford study, cited in the article to claim that non–meat eaters are at greater risk of bone fractures due to inadequate protein intake, has been selectively interpreted and its findings inaccurately represented. The increased fracture risk was observed only among vegans with a low BMI – a well-known risk factor for fractures regardless of diet. When comparing vegans and omnivores with a similar BMI, studies show no significant difference in bone mineral density or fracture risk. Further, a review of the methodology reveals the study did not control for vitamin D status, with only 51% of the vegan cohort supplementing with vitamin D, a known factor in poorer bone health. The findings, therefore, likely reflect inadequate vitamin D status, which is a consequence of inadequate education, not a vegan diet.
“Just weeks ago, the EAT–Lancet Commission, representing over 30 leading scientists, reiterated the extensive evidence for why it is instead plant foods that ‘deserve pride of place on our plates’ – for our health, our future, and the animals we share the planet with. Publishing an article that misleads readers about these facts, at a time when accurate, balanced information on diet and health is more crucial than ever, represents a clear example of irresponsible journalism.
“The Vegan Society would appreciate the opportunity to provide some balance to the opinions expressed in your article and any future articles on veganism.”
