Swapping meat for plant-based or mycoprotein products can significantly reduce saturated fat and increase fiber intake, according to a recent study. However, these dietary changes may not substantially improve cholesterol levels and could lead to a reduction in protein intake, particularly among key age groups.
The study, published in the journal npj Science of Food, explores the nutritional impact of replacing meat with plant-based meat alternatives (PBMAs) or mycoprotein (MP) in the United Kingdom. Researchers utilized a retail nutrient database linked to the UK National Diet and Nutrition Survey (NDNS) to assess how these swaps affect energy and nutrient intakes across various age groups.
Rising Popularity of Plant-Based Meat Alternatives
Nearly one in three UK households now purchases PBMAs at least once annually, with younger consumers driving this trend. Families are increasingly seeking familiar meals like burgers and sausages without the environmental impact associated with livestock. However, while meat is a vital source of high-quality protein and essential micronutrients, plant-based products often contain added carbohydrates and sugars to replicate the taste and texture of meat. These products are frequently classified as ultra-processed foods (UPFs), which may have different nutritional implications compared to minimally processed meat.
This shift raises important questions about nutrient adequacy, particularly in settings like schools and hospitals where balanced nutrition is critical. The study underscores the need for further research to understand the real-world impact of these dietary changes.
Building the Retail Nutrient Database
Researchers developed a comprehensive retail database of products within a five-mile radius, categorizing items into meat (ME), plant-based (PB), and mycoprotein (MP). Products were grouped into everyday categories such as bacon and ham, burgers and kebabs, and sausages. Notably, beef, lamb, and pork were excluded due to the lack of comparable plant-based and mycoprotein products at the time of data collection.
For each product, information was extracted on energy, macronutrients, fiber, salt, and cost per kilogram. The analysis revealed that PB and MP products are approximately 38–73% more expensive per kilogram than their meat counterparts. Nutrient content was statistically compared across different categories, with significant differences highlighted using standard statistical methods.
Modeling Nutrient Swaps Across Age Groups
The study modeled the impact of substituting observed meat intakes from the NDNS with plant-based or mycoprotein alternatives on a like-for-like basis. This modeling considered the percentage contributions to Estimated Average Requirement (EAR), Dietary Reference Values (DRV), and Reference Nutrient Intake (RNI) for various age groups, from young children to older adults.
Key findings indicated that while plant-based swaps reduced saturated fat intake, they also lowered protein contributions, which could be significant for active adolescents and older adults at risk of sarcopenia. The study highlighted the importance of pairing plant-based meals with protein-dense sides to maintain nutritional adequacy.
Comparing Nutritional Profiles of Meat, PBMAs, and Mycoprotein
Meat products were generally cheaper and provided more energy, fat, saturated fat, and protein compared to plant-based and mycoprotein options. In contrast, plant-based and mycoprotein products offered higher levels of carbohydrates, sugars, and fiber, with mycoprotein showing the highest fiber content.
Category-Specific Nutrient Differences
- Bacon and Ham: Meat had higher energy and protein but lower carbohydrates and fiber. Plant-based swaps reduced saturated fat but also protein intake.
- Burgers and Kebabs: Meat provided more energy and protein, while plant-based options increased fiber intake, beneficial for fiber-deficient teens.
- Chicken, Turkey, and Dishes: Plant-based versions had higher energy, while mycoprotein offered lower energy. Salt content was notably higher in plant-based options.
- Coated Chicken and Turkey: Similar energy levels across all types, but plant-based and mycoprotein options had more carbohydrates and fiber.
- Sausages: Meat was higher in energy and protein, while plant-based and mycoprotein options reduced saturated fat but also protein intake, crucial for older adults.
Combined Nutrient Impacts of Full Meat Replacement
When all meat categories were fully replaced with plant-based alternatives, the study found a decrease in saturated fat intake across age groups by approximately 2.6–3.0% of RNI. However, the protein contribution consistently decreased, and salt effects varied by category.
A 5–6% reduction in energy from saturated fat is typically needed to improve blood lipids, indicating that these changes may not significantly affect LDL cholesterol.
Balancing Fiber Gains and Protein Shortfalls
The findings highlight the complex trade-offs involved in adopting plant-based diets. While there are clear benefits in terms of reduced saturated fat and increased fiber, the potential for reduced protein intake poses challenges, particularly for groups with higher protein needs. The study calls for careful meal planning and further research to ensure nutritional adequacy in plant-based diets.
As the popularity of plant-based diets continues to rise, understanding these nutritional dynamics will be crucial for consumers, policymakers, and health professionals alike.
