It contains less saturated fat, a good amount of iron and folic acid, but also more salt. There are both benefits and shortcomings to be explored behind what in many respects is a green and ethical choice
Consumption and attention to vegetable meat is growing and this trend will continue over the next few years and probably decades. The greener alternative and considered ethical by many, which some call fake meat, is based on the idea is to be able, using only plant-based products, to imitate the taste of real meat loved by many. If in general reducing the consumption of meat (especially red) can be good, today scientists are wondering if it is total replacement of this food source with a plant formula is healthy for the body as a whole and provides the necessary nutrients. A study, conducted by the researcher’s group Lisa Harnack, from the School of Public Health at the University of Minnesota, addresses this very theme, which has not yet been explored. The results are published on the Journal of the Academy of Nutrition and Dietetics.
Studying macro and micronutrients of vegetable meat
Scientists assume that there are still few studies on the nutritional quality of these foods. To partially fill this gap the group has analyzed 37 products of some of the major brands, sold on the US market in 2019. These represent alternative plant-based from the minced meat. The researchers measured energy (calories), the three macronutrienti fundamentals (proteins, fats and carbohydrates), i micronutrients, such as vitamins, minerals, and other product components.
Cutting down on red meat is essential
In any case, it should be noted that decreasing the consumption of meat, especially red meat, is a healthy choice. We recall that the IARC, the International Agency for Research on Cancer (which is part of the WHO), has classified as probably carcinogenic Red meat (class 2A) e definitely carcinogenic the meat worked (class 1). For this reason the recommendation is not to exceed the three servings a week red meat (500 grams) and consider that a high consumption of processed meats significantly increases the risk of some cancers. Even taking up these well-known and consolidated data in hand, the authors indicate that replacing part of meat consumption with vegetable one can certainly be advantageous from this point of view.
Vegetable meat: less saturated fat but more salt
The research shows that the vegetable meat he has some strengths, from a nutritional point of view, but also of the possible ones shortcomings. The imitations of meat are low in saturated fat and on average the products contain a percentage of saturated fat equal to 4%. Plus I’m a good one fiber source (15%), ferro (10%) and folate (folic acid, 10%).
But there is also some possible criticality, noted by the authors: vegetable meat certainly contains less protein, zinc and vitamin B12, while there is often a large amount of sale. For this reason for those who follow a low sodium diet, for example to lower the pressure, this choice may not be optimal.
As always, the study does not intend to promote or reject the choice of consuming only vegetable meat, but to highlight through the data which are the possible benefits of the products on sale and which ones instead critical issues to be managed perhaps in a different way for those who travel this path. Since it is not all black or white and there are still several aspects to be clarified, the authors believe it is justifiable and appropriate to conduct more research to examine a wider range of products, such as those designed as substitutes for chicken he was born in pig. Remembering that knowing more and more is also the basis for more informed choices.