Plant-based foods on the Portuguese market: a salutary alternative to animal-origin counterparts?

BACKGROUND: The consumption of animal-origin products (AOP) has been linked to an increased risk of heart disease, diabetes and cancer and significant environmental issues. The growing interest for plant-based foods (PBF) have been raising important questions about their overall healthiness. In this context, this study aims to assess the nutritional quality of PBF available in the Portuguese market, analyzing their nutrient profiles and comparing them with AOP and nutrient reference values established. Evaluating if PBF are a salutary viable alternative, we expect to contribute to the promotion of healthier and more sustainable food choices and help inform public health policies. METHODS: Collection and comparison of the nutritional information of PB burgers, sausages and breaded food products and their AOP equivalents and with the reference values of the Integrated Strategy for the Promotion of Healthy Eating (EIPAS) and of the Directorate-General of Health Label Decoder. RESULTS: A cross-sectional survey of nutrients was conducted on 207 PBF and 253 AOP equivalents. When compared, all PBF categories had higher energy, carbohydrate and sugars. The PB burgers had lower levels of fat, saturates and protein but higher salt content. The PB sausages had lower levels of saturates and salt but higher fat and protein contents. The PB breaded food products had higher levels of fat, saturates, protein and salt. When jointly evaluated sugars and salt, 99.5% of all PBF did not meet EIPAS reference values. CONCLUSIONS: The nutritional composition of the PBF studied vary widely. Although some presented lower saturates levels others had higher fat, sugars and salt compared to AOP, with 99.5% not meeting EIPAS sugars and salt reference values. In this context, public health actions to address the nutritional quality of PBF, normally perceived as healthier, are needed, namely food literacy initiatives and legislative measures concerning the labeling and reformulation of PBF products. KEY MESSAGES: • The nutritional quality of PBF available in Portugal varies widely. Although some have a better nutrient profile compared to AOP equivalents, others are high in fat, sugars and salt. • Public health actions are needed to promote healthier and more sustainable food choices, including food literacy initiatives and legislative measures concerning PBF labeling and reformulation.