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Comparative Assessment of the Nutritional Profile of Meat Products and Their Plant-Based Analogues

Vegetarian and vegan diets are increasingly being adopted in Spain, a trend mainly driven by ethical concerns for animal welfare and the environment. This has resulted in a growing market for plant-based substitutes of meat products. However, available data on the nutritional value of such meat anal...

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Autores principales: Costa-Catala, Judit, Toro-Funes, Natalia, Comas-Basté, Oriol, Hernández-Macias, Salvador, Sánchez-Pérez, Sònia, Latorre-Moratalla, M. Luz, Veciana-Nogués, M. Teresa, Castell-Garralda, Victòria, Vidal-Carou, M. Carmen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10305646/
https://www.ncbi.nlm.nih.gov/pubmed/37375711
http://dx.doi.org/10.3390/nu15122807
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author Costa-Catala, Judit
Toro-Funes, Natalia
Comas-Basté, Oriol
Hernández-Macias, Salvador
Sánchez-Pérez, Sònia
Latorre-Moratalla, M. Luz
Veciana-Nogués, M. Teresa
Castell-Garralda, Victòria
Vidal-Carou, M. Carmen
author_facet Costa-Catala, Judit
Toro-Funes, Natalia
Comas-Basté, Oriol
Hernández-Macias, Salvador
Sánchez-Pérez, Sònia
Latorre-Moratalla, M. Luz
Veciana-Nogués, M. Teresa
Castell-Garralda, Victòria
Vidal-Carou, M. Carmen
author_sort Costa-Catala, Judit
collection PubMed
description Vegetarian and vegan diets are increasingly being adopted in Spain, a trend mainly driven by ethical concerns for animal welfare and the environment. This has resulted in a growing market for plant-based substitutes of meat products. However, available data on the nutritional value of such meat analogues in Mediterranean countries are still limited. In this study, the labelling information of four categories of plant-based meat analogues (n = 100) and the corresponding conventional meat products (n = 48) available on the Spanish market was surveyed and compared. The nutrient content of plant-based meat analogues varied significantly, due to the wide range of ingredients used in their formulation. Some of these products were found to have a low protein content, which in others was enhanced by the addition of cereals and legumes. Compared to the meat products, the plant-based analogues contained lower levels of total fat as well as saturated fat, which ranged from 30% of total fat in burgers to less than 15% in meatballs, sausages, and nuggets; in contrast, they contained higher amounts of fiber and complex carbohydrates. Overall, the meat analogues cannot be considered as nutritionally equivalent substitutes to conventional meat products due to a high variability of protein content and other nutrients.
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spelling pubmed-103056462023-06-29 Comparative Assessment of the Nutritional Profile of Meat Products and Their Plant-Based Analogues Costa-Catala, Judit Toro-Funes, Natalia Comas-Basté, Oriol Hernández-Macias, Salvador Sánchez-Pérez, Sònia Latorre-Moratalla, M. Luz Veciana-Nogués, M. Teresa Castell-Garralda, Victòria Vidal-Carou, M. Carmen Nutrients Article Vegetarian and vegan diets are increasingly being adopted in Spain, a trend mainly driven by ethical concerns for animal welfare and the environment. This has resulted in a growing market for plant-based substitutes of meat products. However, available data on the nutritional value of such meat analogues in Mediterranean countries are still limited. In this study, the labelling information of four categories of plant-based meat analogues (n = 100) and the corresponding conventional meat products (n = 48) available on the Spanish market was surveyed and compared. The nutrient content of plant-based meat analogues varied significantly, due to the wide range of ingredients used in their formulation. Some of these products were found to have a low protein content, which in others was enhanced by the addition of cereals and legumes. Compared to the meat products, the plant-based analogues contained lower levels of total fat as well as saturated fat, which ranged from 30% of total fat in burgers to less than 15% in meatballs, sausages, and nuggets; in contrast, they contained higher amounts of fiber and complex carbohydrates. Overall, the meat analogues cannot be considered as nutritionally equivalent substitutes to conventional meat products due to a high variability of protein content and other nutrients. MDPI 2023-06-19 /pmc/articles/PMC10305646/ /pubmed/37375711 http://dx.doi.org/10.3390/nu15122807 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Costa-Catala, Judit
Toro-Funes, Natalia
Comas-Basté, Oriol
Hernández-Macias, Salvador
Sánchez-Pérez, Sònia
Latorre-Moratalla, M. Luz
Veciana-Nogués, M. Teresa
Castell-Garralda, Victòria
Vidal-Carou, M. Carmen
Comparative Assessment of the Nutritional Profile of Meat Products and Their Plant-Based Analogues
title Comparative Assessment of the Nutritional Profile of Meat Products and Their Plant-Based Analogues
title_full Comparative Assessment of the Nutritional Profile of Meat Products and Their Plant-Based Analogues
title_fullStr Comparative Assessment of the Nutritional Profile of Meat Products and Their Plant-Based Analogues
title_full_unstemmed Comparative Assessment of the Nutritional Profile of Meat Products and Their Plant-Based Analogues
title_short Comparative Assessment of the Nutritional Profile of Meat Products and Their Plant-Based Analogues
title_sort comparative assessment of the nutritional profile of meat products and their plant-based analogues
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10305646/
https://www.ncbi.nlm.nih.gov/pubmed/37375711
http://dx.doi.org/10.3390/nu15122807
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