Unintended Consequences: Nutritional Impact and Potential Pitfalls of Switching from Animal- to Plant-Based Foods.
TLDR
In this article, a reference omnivore diet using NHANES 2017-2018 data and compared it to diets that substituted animal products in the reference diet with either traditional or novel plant-based foods to create flexitarian, vegetarian and vegan diets matched for calories and macronutrients.Abstract:
Consumers are shifting towards plant-based diets, driven by both environmental and health reasons. This has led to the development of new plant-based meat alternatives (PBMAs) that are marketed as being sustainable and good for health. However, it remains unclear whether these novel PBMAs to replace animal foods carry the same established nutritional benefits as traditional plant-based diets based on pulses, legumes and vegetables. We modelled a reference omnivore diet using NHANES 2017–2018 data and compared it to diets that substituted animal products in the reference diet with either traditional or novel plant-based foods to create flexitarian, vegetarian and vegan diets matched for calories and macronutrients. With the exception of the traditional vegan diet, all diets with traditional plant-based substitutes met daily requirements for calcium, potassium, magnesium, phosphorus, zinc, iron and Vitamin B12 and were lower in saturated fat, sodium and sugar than the reference diet. Diets based on novel plant-based substitutes were below daily requirements for calcium, potassium, magnesium, zinc and Vitamin B12 and exceeded the reference diet for saturated fat, sodium and sugar. Much of the recent focus has been on protein quality and quantity, but our case study highlights the risk of unintentionally increasing undesirable nutrients while reducing the overall nutrient density of the diet when less healthy plant-based substitutes are selected. Opportunities exist for PBMA producers to enhance the nutrient profile and diversify the format of future plant-based foods that are marketed as healthy, sustainable alternatives to animal-based products.read more
Citations
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Functional Performance of Plant Proteins
TL;DR: In this article , a series of analytical tests are proposed to better predict plant protein performance in foods, including water and oil holding capacity, protein solubility, emulsifying, foaming, and gelling properties.
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Nutritional assessment of plant-based meat analogues on the Swedish market
TL;DR: Mince, bite/fillet and nugget analogues were the main healthier categories, according to labelling systems, and limited data for micronutrients indicated that PBMAs are higher in iron compared to meat.
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Plant-based meat analogs: A review with reference to formulation and gastrointestinal fate
TL;DR: A review of the current scenario of research on plant-based analogs and defining the future research areas, reasons for shifting the trends towards consumption of meat analogs due to several health and environmental issues, potential sources and technologies needed for the development of animal analogs, physicochemical properties of the animal analog, functionality of ingredients used for manufacturing plantbased animal analogues, gastrointestinal fate of the animals analogues and resulting consumer acceptability are summarized in this paper .
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Consumer acceptance of new food trends resulting from the fourth industrial revolution technologies: A narrative review of literature and future perspectives
Abdo Hassoun,Janna Cropotova,Monica Trif,Alexandru Rusu,Otilia Bobis,Gulzar Ahmad Nayik,Yash Jagdale,Farhan Saeed,Muhammad Afzaal,Parisa Mostashari,Amin Mousavi Khaneghah,Joe M. Regenstein +11 more
TL;DR: In this article , a general overview of the industrial revolutions through a food perspective is provided, and the current knowledge base regarding consumer acceptance of eight traditional animal-proteins alternatives and more recent trends (e.g., cell-cultured meats and 3D-printed foods) are updated.
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Millennials’ Consumption of and Attitudes toward Meat and Plant-Based Meat Alternatives by Consumer Segment in Finland
TL;DR: In this article , the authors conducted an online survey on the hedonic tones of the associations evoked by meat and meat alternatives, consumption of such foods, and diet-related attitudes among a representative sample of Finnish millennials (N = 546, 59% women, age 20-39 years).
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