Affiliation:
1. Unit of Nutrition and Cancer, Cancer Epidemiology Research Programme, Catalan Institute of Oncology (ICO), Bellvitge Biomedical Research Institute (IDIBELL), L’Hospitalet de Llobregat, 08908 Barcelona, Spain
2. Blanquerna School of Health Sciences, Ramon Llull University, 08025 Barcelona, Spain
Abstract
Since the classification of processed meat as carcinogenic by the International Agency for Research on Cancer (IARC) in 2015, an increase in consumption of plant-based meat alternatives (PBMAs) has been observed worldwide. This occurs in a context characterized by concern for health, animal welfare, and sustainability; however, evidence of their nutritional quality is still limited. Therefore, our objective was to evaluate the nutritional profile and processing degree of PBMAs available in Spain. In 2020, products from seven Spanish supermarkets were analyzed for their nutritional content and ingredients. Of the 148 products, the majority were low in sugars but moderate in carbohydrates, total and saturated fat, and high in salt. The main vegetable protein sources were soy (91/148) and wheat gluten (42/148). Comparatively, 43/148 contained animal protein, the most common being egg. Overall, PBMAs had a long list of ingredients and additives, and they were classified as ultra-processed foods (UPFs) according to the NOVA system. This study shows that the PBMAs available in Spanish supermarkets have a variable nutritional composition within and between categories. Further research is needed to determine if replacing meat with these UPFs could be a good alternative towards healthier and more sustainable dietary patterns.
Subject
Food Science,Nutrition and Dietetics
Reference66 articles.
1. International Agency for Research on Cancer. (IARC Working Group) (2022, August 22). Carcinogenicity of Consumption of Red and Processed Meat, Available online: www.thelancet.com/oncology.
2. Network, E.D.J. (2022, October 25). Europe Is Going Veg. European Data Journalism Network. Available online: https://www.europeandatajournalism.eu/eng/News/Data-news/Europe-is-going-veg.
3. Hopwood, C.J., Bleidorn, W., Schwaba, T., and Chen, S. (2020). Health, Environmental, and Animal Rights Motives for Vegetarian Eating. PLoS ONE, 15.
4. From meatless mondays to meatless sundays: Motivations for meat reduction among vegetarians and semi-vegetarians who mildly or significantly reduce their meat intake;Hudders;Ecol. Food Nutr.,2014
5. Smart Protein Project (2023, January 18). Plant-Based Foods in Europe: How Big Is the Market? The Smart Protein Plant-Based Food Sector Report. Available online: https://smartproteinproject.eu/plant-based-food-sector-report.
Cited by
9 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献