Journal article
Authors list: Metz, Kemja-Maria; Neumann, Nathalie Judith; Fasshauer, Mathias
Publication year: 2023
Pages: 2728-2737
Journal: Public Health Nutrition
Volume number: 26
Issue number: 12
ISSN: 1368-9800
eISSN: 1475-2727
Open access status: Gold
DOI Link: https://doi.org/10.1017/S1368980023002458
Publisher: Cambridge University Press
Abstract:
Objective: To compare ultra-processing markers and nutrient composition in plant-based meat products (PBMP) with equivalent meat-based products (MBP). Design: A total of 282 PBMP and 149 MBP within 18 product categories were assessed. Based on the NOVA classification, 33 ultra-processing markers were identified and six ultra-processing bullet categories were defined, that is flavour, flavour enhancer, sweetener, colour, other cosmetic additives and non-culinary ingredients. The ingredient lists were analysed concerning these ultra-processing markers and ultra-processing bullet categories, as well as nutrient composition, for all PBMP and MBP. Differences between PBMP and MBP were assessed using chi-square and Mann-Whitney U tests, respectively. Setting: Cross-sectional analysis. Participants: 282 PBMP and 149 MBP. Results: The percentage of ultra-processed food (UPF) items was significantly higher in PBMP (88 %) as compared to MBP (52 %) (P < 0 center dot 0001). The proportion of UPF items was numerically higher in 15 out of 18 product categories with differences in six categories reaching statistical significance (P < 0 center dot 05). Flavour, flavour enhancer, colour, other cosmetic additives and non-culinary ingredients were significantly more prevalent in PBMP as compared to MBP (P < 0 center dot 0001). Concerning nutrient composition, median energy, total fat, saturated fat and protein content were significantly lower, whereas the amounts of carbohydrate, sugar, fibre and salt were significantly higher in PBMP (P < 0 center dot 05). Conclusions: Ultra-processing markers are significantly more prevalent in PBMP as compared to MBP. Since UPF intake has been convincingly linked to metabolic and CVD, substituting MBP with PBMP might have negative net health effects.
Citation Styles
Harvard Citation style: Metz, K., Neumann, N. and Fasshauer, M. (2023) Ultra-processing markers are more prevalent in plant-based meat products as compared to their meat-based counterparts in a German food market analysis, Public Health Nutrition, 26(12), pp. 2728-2737. https://doi.org/10.1017/S1368980023002458
APA Citation style: Metz, K., Neumann, N., & Fasshauer, M. (2023). Ultra-processing markers are more prevalent in plant-based meat products as compared to their meat-based counterparts in a German food market analysis. Public Health Nutrition. 26(12), 2728-2737. https://doi.org/10.1017/S1368980023002458
Keywords
NOVA classification; NUTRIENT COMPOSITION; Plant-based meat products; Ultra-processed food