Comparative assessment of the nutritional composition and degree of processing of meat products and their plant-based analogues

A cross-sectional study was conducted to compare the nutritional composition and the degree of processing of prepackaged plant-based meat analogues (PBMA) products (n=63) and their meat counterparts (n=153). Labeling data was collected from all the products available for sale in a main retail chain...

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Bibliographic Details
Published in:Journal of food composition and analysis 2024-09, Vol.133, p.106390, Article 106390
Main Authors: Sultan, Laila, Maganinho, Marta, Padrão, Patrícia
Format: Article
Language:English
Subjects:
Comparative assessment
cross-sectional studies
energy
fiber content
food composition
meat
Meat alternatives
NOVA
nutrient content
Nutritional profile
Plant-based products
Portugal
saturated fats
sugars
Ultra-processed foods
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Summary:A cross-sectional study was conducted to compare the nutritional composition and the degree of processing of prepackaged plant-based meat analogues (PBMA) products (n=63) and their meat counterparts (n=153). Labeling data was collected from all the products available for sale in a main retail chain in Portugal. The products were categorized into burgers, meatballs, sausages, smoked sausages, breaded products, and others. Foods were classified by degree of processing using NOVA. Differences in the nutritional composition (energy, total and saturated fat, carbohydrates, sugars, protein, fiber, and salt) overall and across categories were assessed. Compared to meat-based products (MBP), PBMA had a higher median/100 g carbohydrate (9.8 g vs. 3.0 g, p
ISSN:0889-1575
DOI:10.1016/j.jfca.2024.106390