Articles producció científica> Bioquímica i Biotecnologia

Are plant-based alternatives healthier? A two-dimensional evaluation from nutritional and processing standpoints

  • Identification data

    Identifier: imarina:9296457
  • Authors:

    Heras-Delgado, SD
    Shyam, S
    Cunillera, E
    Dragusan, N
    Salas-Salvadó, J
    Babio, N
  • Others:

    Author, as appears in the article.: Heras-Delgado, SD; Shyam, S; Cunillera, E; Dragusan, N; Salas-Salvadó, J; Babio, N
    Department: Bioquímica i Biotecnologia
    URV's Author/s: Babio Sánchez, Nancy Elvira / De las Heras Delgado, Sara / Salas Salvadó, Jorge / Shyam, Sangeetha
    Keywords: 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
    Abstract: 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.
    Thematic Areas: 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
    licence for use: https://creativecommons.org/licenses/by/3.0/es/
    Author's mail: sangeetha.shyam@urv.cat sara.delasheras@urv.cat sara.delasheras@urv.cat jordi.salas@urv.cat nancy.babio@urv.cat
    Author identifier: 0000-0003-2700-7459 0000-0003-3527-5277
    Record's date: 2024-07-20
    Papper version: info:eu-repo/semantics/publishedVersion
    Link to the original source: https://www.sciencedirect.com/science/article/pii/S0963996923004027?via%3Dihub
    Licence document URL: http://repositori.urv.cat/ca/proteccio-de-dades/
    Papper original source: Food Research International. 169 112857-
    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
    Article's DOI: 10.1016/j.foodres.2023.112857
    Entity: Universitat Rovira i Virgili
    Journal publication year: 2023
    Publication Type: Journal Publications
  • Keywords:

    Food Science,Food Science & Technology
    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
    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
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