A new review published inOpen Forum Infectious Diseasesemphasizes that reducing global reliance on animal agriculture could simultaneously slowclimate changeand curb the spread of infectious diseases. Conducted by researchers from Virginia Commonwealth University, the review explores how meat production contributes to greenhouse gas emissions, antimicrobial resistance, and the increased risk of zoonotic diseases. It advocates plant-based diets as a sustainable alternative with profound health and environmental benefits. Plant-based diets, which emphasize fruits, vegetables, legumes, grains, and nuts, are known to reducechronic diseaserisk and improve longevity. As the global demand for meat rises, the review highlights the pressing need for health professionals, particularly infectious disease specialists, to encourage dietary transitions that are both climate-smart and preventive for disease. The authors analyzed data from the United Nations Food and Agriculture Organization, the World Health Organization, and peer-reviewed medical studies addressing environmental, microbial, and health outcomes. The review compiled global evidence linking livestock production to methane emissions, deforestation, antimicrobial resistance, and vector-borne diseases. It also evaluated epidemiological data on human health benefits associated with plant-based diets, including reduced risks of cardiovascular disease, type 2 diabetes, and infection severity. The researchers found that animal agriculture is responsible for over 30 percent of human-caused greenhouse gas emissions, with cattle producing nearly half of all global methane output. Between 2001 and 2015, cattle farming accounted for twice as much deforestation as all other agricultural activities combined, increasing mosquito habitats and promoting the spread of malaria and dengue. Additionally, 65 percent of antibiotics sold in the United States are used for livestock, accelerating antimicrobial resistance through contaminated soil and runoff. In contrast, plant-based diets were linked to lower inflammation and improved immune function. Studies cited in the review showed reduced risk of respiratory infections and milder COVID-19 outcomes among individuals following plant-based or pescatarian diets. The authors argue that even modest shifts toward plant-based eating could yield substantial benefits: a 25 percent reduction in meat consumption in the United States could lower greenhouse gas emissions by 1 percent annually. Lead author Dr. Melissa Whitman emphasized that healthcare providers hold a key role in dietary counseling, encouraging gradual transitions that promote patient health and planetary sustainability. REFERENCE:Whitman, M., Barajas-Ochoa, A., Sastry, S., Bearman, G. (2025). Plant-based diets and climate change, a perspective for infectious disease providers. Open Forum Infectious Diseases, 12(10): ofaf222. DOI: 10.1093/ofid/ofaf222. https://academic.oup.com/ofid/article/12/10/ofaf222/8109731