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Nutritional Quality of Plant-Based Meat Products Available in the UK: A Cross-Sectional Survey

Plant-based meat (PBM) has been gaining popularity due to increasing concerns over health, animal welfare, and environmental issues linked to animal foods. This study aimed to compare the nutrient profile of PBM with equivalent meat products. We conducted a cross-sectional survey of 207 PBM and 226...

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Autores principales: Alessandrini, Roberta, Brown, Mhairi K., Pombo-Rodrigues, Sonia, Bhageerutty, Sheena, He, Feng J., MacGregor, Graham A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8709452/
https://www.ncbi.nlm.nih.gov/pubmed/34959777
http://dx.doi.org/10.3390/nu13124225
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author Alessandrini, Roberta
Brown, Mhairi K.
Pombo-Rodrigues, Sonia
Bhageerutty, Sheena
He, Feng J.
MacGregor, Graham A.
author_facet Alessandrini, Roberta
Brown, Mhairi K.
Pombo-Rodrigues, Sonia
Bhageerutty, Sheena
He, Feng J.
MacGregor, Graham A.
author_sort Alessandrini, Roberta
collection PubMed
description Plant-based meat (PBM) has been gaining popularity due to increasing concerns over health, animal welfare, and environmental issues linked to animal foods. This study aimed to compare the nutrient profile of PBM with equivalent meat products. We conducted a cross-sectional survey of 207 PBM and 226 meat products available from 14 retailers in the UK. We extracted data on energy density, total and saturated fat, protein, fiber, and salt per 100 g from product packaging and calculated the nutrient profile of each product. Compared to meat, PBM had significantly lower energy density, total fat, saturated fat, protein, and significantly higher fiber. Salt content was significantly higher in five out of six PBM categories. Based on the UK’s Nutrient Profiling Model, 14% of PBM and 40% of meat products were classified as “less healthy” (p < 0.001). When considering the UK’s front-of-pack labelling criteria 20% of the PBM and 46% of meat products were considered high in either total fat, saturated fat, or salt (p < 0.001). Nearly three quarters of PBM products did not meet the current UK salt targets. PBM products have a better nutrient profile compared to meat equivalents. However, more progress is needed to reduce salt in these products.
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spelling pubmed-87094522021-12-25 Nutritional Quality of Plant-Based Meat Products Available in the UK: A Cross-Sectional Survey Alessandrini, Roberta Brown, Mhairi K. Pombo-Rodrigues, Sonia Bhageerutty, Sheena He, Feng J. MacGregor, Graham A. Nutrients Article Plant-based meat (PBM) has been gaining popularity due to increasing concerns over health, animal welfare, and environmental issues linked to animal foods. This study aimed to compare the nutrient profile of PBM with equivalent meat products. We conducted a cross-sectional survey of 207 PBM and 226 meat products available from 14 retailers in the UK. We extracted data on energy density, total and saturated fat, protein, fiber, and salt per 100 g from product packaging and calculated the nutrient profile of each product. Compared to meat, PBM had significantly lower energy density, total fat, saturated fat, protein, and significantly higher fiber. Salt content was significantly higher in five out of six PBM categories. Based on the UK’s Nutrient Profiling Model, 14% of PBM and 40% of meat products were classified as “less healthy” (p < 0.001). When considering the UK’s front-of-pack labelling criteria 20% of the PBM and 46% of meat products were considered high in either total fat, saturated fat, or salt (p < 0.001). Nearly three quarters of PBM products did not meet the current UK salt targets. PBM products have a better nutrient profile compared to meat equivalents. However, more progress is needed to reduce salt in these products. MDPI 2021-11-25 /pmc/articles/PMC8709452/ /pubmed/34959777 http://dx.doi.org/10.3390/nu13124225 Text en © 2021 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
Alessandrini, Roberta
Brown, Mhairi K.
Pombo-Rodrigues, Sonia
Bhageerutty, Sheena
He, Feng J.
MacGregor, Graham A.
Nutritional Quality of Plant-Based Meat Products Available in the UK: A Cross-Sectional Survey
title Nutritional Quality of Plant-Based Meat Products Available in the UK: A Cross-Sectional Survey
title_full Nutritional Quality of Plant-Based Meat Products Available in the UK: A Cross-Sectional Survey
title_fullStr Nutritional Quality of Plant-Based Meat Products Available in the UK: A Cross-Sectional Survey
title_full_unstemmed Nutritional Quality of Plant-Based Meat Products Available in the UK: A Cross-Sectional Survey
title_short Nutritional Quality of Plant-Based Meat Products Available in the UK: A Cross-Sectional Survey
title_sort nutritional quality of plant-based meat products available in the uk: a cross-sectional survey
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8709452/
https://www.ncbi.nlm.nih.gov/pubmed/34959777
http://dx.doi.org/10.3390/nu13124225
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