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

Abstract

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.

Characterization of garlic oil/β-cyclodextrin inclusion complexes and application

“…Demand for plant-based meat will likely increase as more people become aware of the environmental and health impacts of meat consumption ( 52 ). Additionally, population growth and inefficiencies in meat production will challenge traditional meat production.…”

Comparison of the Declared Nutrient Content of Plant-Based Meat Substitutes and Corresponding Meat Products and Sausages in Germany

“…On the other hand, PBMS often show a wide range of fat and saturated fat contents [ 16 , 20 , 33 , 34 , 36 , 39 , 43 ], an observation supported by the present analysis. Although the ingredient lists were not examined in detail here, this finding is likely attributable to the different fat sources used, e.g., rapeseed oil compared to coconut or palm oil [ 34 , 41 , 44 , 45 ]. This variability within the groups indicates that it is possible to manufacture PBMS with low saturated fat content without compromising the product properties.…”

Mycelium: A Nutrient-Dense Food To Help Address World Hunger, Promote Health, and Support a Regenerative Food System

“…Depending on the growth substrate, the micronutrient profiles of mycelium can vary (Table ), yet may be a dietary vehicle for the delivery of a number of essential micronutrients of concern, particularly for population groups that solely consume a plant-based diet, and includes iron, zinc, and vitamin B12. , Indeed, a serving of certain commercially available mycelial products can be considered a high source of zinc, folate, copper, riboflavin, niacin, and pantothenic acid, providing at least 20% of the daily value, while a good source of iron (Table ). ,, Additionally, mycelium is low in phytate, which can make it a more bioavailable nonanimal protein source of micronutrients such as zinc . Although promising, data from dietary intervention trials are needed to confirm the bioaccessibility of essential micronutrients from mycelium.…”

“…30,38,39 Additionally, mycelium is low in phytate, which can make it a more bioavailable nonanimal protein source of micronutrients such as zinc. 40 Although promising, data from dietary intervention trials are needed to confirm the bioaccessibility of essential micronutrients from mycelium.…”