Swapping processed meat for popular plant-based alternatives could lift fibre intake and cut saturated fat and salt, according to a study led by researchers at the London School of Hygiene & Tropical Medicine.
The report – Novel Plant-Based Alternatives Support Nutritional Adequacy of Diets and Reduce Their Environmental Impacts – found the switch could raise overall fibre intake by 4%-6%, while also reducing saturated fat by 6%-7% and salt by 3%-4%.
Researchers also found, although plant-based meat is often classified as an ultra-processed food, most products did not have the typical nutrient profiles of UPFs.
Of the products used in the study, all the plant-based meats and drinks, and 82% of the plant-based yoghurts, were classified as “healthy” under the FSA’s nutrient profiling model. Most did not “exhibit the typical nutrient profiles of UPFs, such as being energy-dense, low in fibre, and high in sugar, saturated fat, and sodium”.
It warned, however, that the relative cost of plant-based alternatives ”may pose barriers to adoption, particularly between individuals from lower socioeconomic groups, and may discourage broader consumer uptake despite nutritional and environmental benefits”.
The findings come as the National Diet & Nutrition Survey found over 80% of adults exceeded recommended saturated fat intake, and almost 100% did not eat enough fibre.
“Plant-based whole foods should be prioritised, but plant-based meat and dairy alternatives, when carefully selected, can serve as a key transitional bridge to transform food systems,” said Dr Sarah Nájera Espinosa, who led the study. “Without policies to improve the affordability of plant-based meat alternatives, such shifts on a population level are unlikely, missing an opportunity to drive progress towards net zero and health targets.”
Espinosa added: “More actions on fortification standards for these products would also enhance their reliability as direct replacements for animal-based foods, support better product development, and inform regulations such as food-based dietary guidelines, while also guiding consumer and food procurement decisions.”
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Another study led by the same researchers, published in the Proceedings of the Nutrition Society, found plant-based meat contained more fibre and less saturated fat than conventional meat on average. But it warned nutrition was inconsistent across the category, with fortification varying by brand and by product.
It argued public health bodies should introduce national guidelines to improve consistency as amid a push for shorter ingredient lists, the step would help the development of products that meet the recommended intake of essential ingredients.
The researchers said producers should fortify products with micronutrients commonly found in conventional meat and dairy. These included iodine, calcium, iron and vitamin B12, but they could go further by adding micronutrients not found in animal-based foods, such as fibre.
“Many people want to follow healthier and more sustainable diets, but find it hard to do so long term because the available options are often more expensive or less convenient,” said Amy Williams, nutrition lead at nonprofit think tank the Good Food Institute Europe. “Both of these studies add to a growing body of research highlighting that plant-based meat provides a simple swap to help people reduce their consumption of processed meat.”
Williams added: “Public health bodies should introduce guidelines to ensure these foods consistently provide a reliable source of micronutrients, while retailers and manufacturers must expand efforts to ensure they are affordable and appealing.”
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