Autor según el artículo: Heras-Delgado, SD; Shyam, S; Cunillera, E; Dragusan, N; Salas-Salvadó, J; Babio, N
Departamento: Bioquímica i Biotecnologia
Autor/es de la URV: Babio Sánchez, Nancy Elvira / De las Heras Delgado, Sara / Salas Salvadó, Jorge / Shyam, Sangeetha
Palabras clave: 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
Resumen: 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.
Áreas temáticas: 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
Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/
Direcció de correo del autor: sangeetha.shyam@urv.cat sara.delasheras@urv.cat sara.delasheras@urv.cat jordi.salas@urv.cat nancy.babio@urv.cat
Identificador del autor: 0000-0003-2700-7459 0000-0003-3527-5277
Fecha de alta del registro: 2024-08-03
Versión del articulo depositado: info:eu-repo/semantics/publishedVersion
Enlace a la fuente original: https://www.sciencedirect.com/science/article/pii/S0963996923004027?via%3Dihub
URL Documento de licencia: https://repositori.urv.cat/ca/proteccio-de-dades/
Referencia al articulo segun fuente origial: Food Research International. 169 112857-
Referencia 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 del artículo: 10.1016/j.foodres.2023.112857
Entidad: Universitat Rovira i Virgili
Año de publicación de la revista: 2023
Tipo de publicación: Journal Publications
Repositori URV