Autor segons l'article: Heras-Delgado, SD; Shyam, S; Cunillera, E; Dragusan, N; Salas-Salvadó, J; Babio, N
Departament: Bioquímica i Biotecnologia
Autor/s de la URV: Babio Sánchez, Nancy Elvira / De las Heras Delgado, Sara / Salas Salvadó, Jorge / Shyam, Sangeetha
Paraules clau: Vegan food and alternatives Plant-based Nutritional profile Nutritional analysis Nutri-score Nova criteria Meat Foods Dairy products plant -based nutritional profile nutritional analysis nutri-score nova criteria meat dairy products
Resum: Background: Plant-Based Alternative Products (PBAPs) to meat and dairy are increasingly available. Their relative nutritional quality in comparison to animal-based homologs is poorly documented. Objective: To characterize and evaluate the plant-based alternatives available on the market in Spain in comparison to animal products in terms of their nutritional composition and profile, and degree of processing. Methods: Nutritional information for PBAPs and homologs were obtained from the Spanish ‘Veggie base’, branded food composition database. Five PBAPs categories (cheese, dairy products, eggs, meat, and fish, n = 922) were compared to animal-based processed (n = 922) and unprocessed (n = 381) homologs, using the modified version of the Food Standard Agency Nutrient Profiling System (FSAm-NPS score) and NOVA classification criteria. Results: Compared to processed or unprocessed animal food, PBAPs contain significantly higher sugar, salt, and fiber. PBAPs for fish, seafood, and meat were lower in protein and saturated fatty acids. Overall, 68% of PBAPs, 43% of processed and 75% of unprocessed animal-homologs had Nutri-Score ratings of A or B (most healthy). About 17% of PBAPs, 35% of processed and 13% of unprocessed animal-based food were in Nutri-Score categories D or E (least healthy). Dairy, fish, and meat alternatives had lower FSAm-NPS scores (most healthy), while cheese alternatives scored higher (least healthy) than animal-based homologs. Unprocessed fish and meat were healthier than similar PBAPs based on FSAm-NPS criteria. Approximately 37% of PBAPs and 72% of processed animal-based products were ultra-processed food (NOVA group 4). Within the ultra-processed food group, Nutri-Score varied widely. Conclusions: Most PBAPs had better nutrient profile than animal-based homologs. However, cheese, fish and meats PBAPs had poorer nutrient profile and were more processed. Given the high degree of processing and variable nutritional profile, PBAPs require a multi-dimensional evaluation of their health impact.
Àrees temàtiques: Zootecnia / recursos pesqueiros Saúde coletiva Química Odontología Nutrição Medicina veterinaria Medicina ii Medicina i Materiais Matemática / probabilidade e estatística Interdisciplinar Food science & technology Food science Farmacia Ensino Engenharias iv Engenharias iii Engenharias ii Engenharias i Educação Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciências ambientais Ciências agrárias i Ciência de alimentos Ciência da computação Biotecnología Biodiversidade Astronomia / física Administração pública e de empresas, ciências contábeis e turismo
Accès a la llicència d'ús: https://creativecommons.org/licenses/by/3.0/es/
Adreça de correu electrònic de l'autor: sangeetha.shyam@urv.cat sara.delasheras@urv.cat sara.delasheras@urv.cat jordi.salas@urv.cat nancy.babio@urv.cat
Identificador de l'autor: 0000-0003-2700-7459 0000-0003-3527-5277
Data d'alta del registre: 2024-08-03
Versió de l'article dipositat: info:eu-repo/semantics/publishedVersion
Enllaç font original: https://www.sciencedirect.com/science/article/pii/S0963996923004027?via%3Dihub
URL Document de llicència: https://repositori.urv.cat/ca/proteccio-de-dades/
Referència a l'article segons font original: Food Research International. 169 112857-
Referència de l'ítem segons les normes APA: Heras-Delgado, SD; Shyam, S; Cunillera, E; Dragusan, N; Salas-Salvadó, J; Babio, N (2023). Are plant-based alternatives healthier? A two-dimensional evaluation from nutritional and processing standpoints. Food Research International, 169(), 112857-. DOI: 10.1016/j.foodres.2023.112857
DOI de l'article: 10.1016/j.foodres.2023.112857
Entitat: Universitat Rovira i Virgili
Any de publicació de la revista: 2023
Tipus de publicació: Journal Publications
Repositori URV