Nutritional assessment of plant-based meat analogues on the Swedish market

Bryngelsson, Susanne; Moshtaghian, Hanieh; Bianchi, Marta; Hallström, Elinor

doi:10.1080/09637486.2022.2078286

Cited by 77 publications

(81 citation statements)

References 30 publications

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“…Our results reveal large variations in the nutritional composition and quality of meat substitutes on the Swedish market, which is in line with the nutritional composition reported by Bryngelsson et al [ 19 ] based on product labelling. Salt content and fat composition are mainly results of the product formula rather than the inherent composition of plant materials used.…”

Section: Resultssupporting

confidence: 92%

“…The use of refined meat substitutes is becoming increasingly common [ 13 , 14 , 15 ], with the main reason for choosing plant meat substitutes associations of it being “better for you” and “better for the planet” [ 16 ]. Previous work points out that many novel meat substitutes have high contents of salt and saturated fat [ 17 , 18 , 19 ]. Estell et al [ 20 ] showed that iron content is an important criteria for consumers when choosing meat alternatives, and that there is an expectation that the availability of iron in meat substitutes is comparable to that of red meat.…”

Section: Introductionmentioning

confidence: 99%

“…Estell et al [ 20 ] showed that iron content is an important criteria for consumers when choosing meat alternatives, and that there is an expectation that the availability of iron in meat substitutes is comparable to that of red meat. While iron content has been reported as generally high in meat substitutes [ 19 , 21 ], there is reason to question the bioavailability of minerals in meat substitutes, especially those based on protein extracts, as phytate, a potent inhibitor of mineral absorption, is known to accumulate in the protein fraction [ 22 , 23 , 24 , 25 , 26 ]. There are, therefore, substantial knowledge gaps in the nutritional composition and quality of meat substitutes.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Nutritional Composition and Estimated Iron and Zinc Bioavailability of Meat Substitutes Available on the Swedish Market

et al. 2022

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Transition towards plant-based diets is advocated to reduce the climate footprint. Health implications of a diet composed of meat substitutes are currently unknown, and there are knowledge gaps in their nutritional composition and quality. Samples of available meat substitutes were bought in two convenience stores in the city of Gothenburg, Sweden, and were included in the study. Meat substitutes (n = 44) were analyzed for their contents of dietary fiber, fat, iron, zinc, phytate, salt, total phenolics and protein, as well as for their amino acid and fatty acid composition. Bioavailability of iron and zinc was estimated based on the phytate:mineral molar ratio. We found large variations in the nutritional composition of the analyzed meat substitutes. Amino acid profiles seemed to be affected by processing methods. Mycoprotein products were rich in zinc, with a median content of 6.7 mg/100 g, and had very low content of phytate, which suggests mycoprotein as a good source of zinc. Degradability of fungal cell walls might, however, pose as a potential aggravating factor. None of the products could be regarded as a good source of iron due to very high content of phytate (9 to 1151 mg/100 g) and/or low content of iron (0.4 to 4.7 mg/100 g). Phytate:iron molar ratios in products with iron contents >2.1 mg/100 g ranged from 2.5 to 45. Tempeh stood out as a protein source with large potential due to low phytate content (24 mg/100 g) and an iron content (2 mg/100 g) close to the level of a nutrition claim. Producers of the products analyzed in this study appear to use nutritional claims regarding iron that appear not in line with European regulations, since the iron is in a form not available by the body. Meat substitutes analyzed in this study do not contribute to absorbed iron in a relevant manner. Individuals following mainly plant-based diets have to meet their iron needs through other sources. Salt and saturated fat were high in certain products, while other products were more in line with nutritional recommendations. Further investigation of the nutritional and health effects of protein extraction and extrusion is needed. We conclude that nutritional knowledge needs to be implemented in product development of meat substitutes.

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Section: Resultssupporting

confidence: 92%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Nutritional Composition and Estimated Iron and Zinc Bioavailability of Meat Substitutes Available on the Swedish Market

et al. 2022

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“…Meat analogs based on extracted plant protein often have a high content of iron [ 16 , 17 ]. However, the uptake of iron from such products is questionable due to the high content of phytate [ 18 , 19 ].…”

Section: Introductionmentioning

confidence: 99%

Lower Non-Heme Iron Absorption in Healthy Females from Single Meals with Texturized Fava Bean Protein Compared to Beef and Cod Protein Meals: Two Single-Blinded Randomized Trials

et al. 2022

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Meat analogs based on plant protein extracts are rising in popularity as meat consumption declines. A dietary shift away from meat, which has a high iron bioavailability, may have a negative effect on the amount of iron absorbed from the diet. Iron absorption from legumes cultivated in regions not suitable for soy production, such as fava bean, has not yet been explored. The aim of this study was to evaluate non-heme iron absorption from a meal with texturized fava bean protein compared to beef and cod protein meals. The study included two single-blinded iron isotope trials in healthy Swedish women of the ages 18–45 years, each of whom served as their own control. The participants were served matched test meals containing beef and fava bean protein (Study 1) or cod and fava bean protein (Study 2) with radiolabeled non-heme iron 55Fe and 59Fe. The absorption of non-heme iron from test meals was measured by whole-body counting and erythrocyte incorporation. The absorption of non-heme iron, measured as erythrocyte incorporation ratio, from beef protein meal was 4.2 times higher compared to texturized fava bean meal, and absorption from cod protein meal was 2.7 times higher compared to the fava bean meal. The adjusted non-heme iron absorption, normalized to a 40% reference dose uptake, was 9.2% for cod protein meal, 21.7% for beef protein meal, and 4.2% for texturized fava bean meal. A fava bean protein meal has markedly lower iron bioavailability in healthy females compared with a meal of beef or cod protein. Therefore, a dietary shift from meat and fish protein to fava bean protein may increase the risk of iron deficiency.

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“…An online audit in Ireland showed plant-based products to be similar or higher in salt than meat products, but again a source of fibre and lower in saturated fat, total fat and energy [ 36 ]. Finally in Sweden similar advantages and disadvantages were shown, of plant-based meat alternatives being higher in fibre and lower in saturated fats, but both meat and plant-based products can contribute highly to intakes of salt within recommended intake levels [ 37 ].…”

Section: Discussionmentioning

confidence: 99%

Self-Reported Purchasing Behaviour, Sociodemographic Predictors of Plant-Based Protein Purchasing and Knowledge about Protein in Scotland and England

et al. 2022

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Plant-based diets are seen as a food-based strategy to address both the impact of dietary patterns on the environment, to reduce climate change impact, and also to reduce rates of diet-related disease. This study investigated self-reported consumer purchasing behaviour of plant-based alternative foods (PBAF) and wholefood plant protein foods (legumes) with a cross-sectional online survey. We identified the sociodemographic factors associated with purchasing behaviour and examined knowledge about protein and plant-based diets. We recruited and obtained consent from n = 1177 adults aged >18 from England and Scotland (mean age (± standard deviation (SD)) 44 (16.4) years), across different areas of social deprivation, based on postcode. Descriptive statistics were conducted, and sociodemographic factors were examined by computing covariate-adjusted models with binary logistic regression analysis. A total of 47.4% (n = 561) consumers purchased PBAF and 88.2% (n = 1038) wholefood plant-proteins. The most frequently purchased PBAF were plant-based burgers, sausages, and mince/meatballs. Individuals from low deprivation areas were significantly more likely than individuals from high deprivation areas to purchase wholefood plant-proteins (odds ratio (OR) 3.46, p = 0.001). People from low deprivation areas were also more likely to recognise lentils as good source of protein (OR 1.94, p = 0.003) and more likely to recognise plant-based diets as healthy (OR 1.79, p = 0.004) than those from high deprived areas. These results support current trends of increasing popularity of PBAF, which is positive for the environment, but also highlights these products as being ultra-processed, which may negatively impact on health. The study also re-enforces the link between deprivation, reduced purchasing of wholefood plant-proteins and knowledge of plant-based protein and diets. Further research is needed to examine healthfulness of PBAF and how sociodemographic factors, especially deprivation, affect both food choice and consumption of wholefood plant-proteins.

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Nutritional assessment of plant-based meat analogues on the Swedish market

Cited by 77 publications

References 30 publications

Nutritional Composition and Estimated Iron and Zinc Bioavailability of Meat Substitutes Available on the Swedish Market

Nutritional Composition and Estimated Iron and Zinc Bioavailability of Meat Substitutes Available on the Swedish Market

Lower Non-Heme Iron Absorption in Healthy Females from Single Meals with Texturized Fava Bean Protein Compared to Beef and Cod Protein Meals: Two Single-Blinded Randomized Trials

Self-Reported Purchasing Behaviour, Sociodemographic Predictors of Plant-Based Protein Purchasing and Knowledge about Protein in Scotland and England

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