Department of Applied Sciences, Northumbria University, Newcastle upon Tyne, NE1 8ST, UK.
Br J Nutr. 2022 Jun 14;127(11):1731-1741. doi: 10.1017/S0007114521002750. Epub 2021 Jul 21.
Dietary patterns high in meat compromise both planetary and human health. Meat alternatives may help to facilitate meat reduction; however, the nutritional implications of displacing meat with meat alternatives does not appear to have been evaluated. Here, the ninth cycle of the National Diet and Nutrition Survey was used as the basis of models to assess the effect of meat substitution on nutritional intake. We implemented three models; model 1 replaced 25 %, 50 %, 75 % or 100 % of the current meat intake with a weighted mean of meat alternatives within the UK market. Model 2 compared different ingredient categories of meat alternative; vegetable, mycoprotein, a combination of bean and pea, tofu, nut and soya. Model 3 compared fortified . unfortified meat alternatives. The models elicited significant shifts in nutrients. Overall, carbohydrate, fibre, sugars and Na increased, whereas reductions were found for protein, total and saturated fat, Fe and B. Greatest effects were seen for vegetable-based (+24·63g/d carbohydrates), mycoprotein-based (-6·12g/d total fat), nut-based (-19·79g/d protein, +10·23g/d fibre; -4·80g/d saturated fat, +7·44g/d sugars), soya-based (+495·98mg/d Na) and tofu-based (+7·63mg/d Fe, -2·02μg/d B). Our results suggest that meat alternatives can be a healthful replacement for meat if chosen correctly. Consumers should choose meat alternatives low in Na and sugar, high in fibre, protein and with high micronutrient density, to avoid compromising nutritional intake if reducing meat intake. Manufacturers and policy makers should consider fortification of meat alternatives with nutrients such as Fe and B and focus on reducing Na and sugar content.
膳食中肉类摄入量过高既不利于地球健康也不利于人类健康。肉类替代品可能有助于减少肉类的摄入，但用肉类替代品来替代肉类对营养摄入的影响似乎尚未得到评估。在这里，我们使用了第九轮全国饮食与营养调查的数据作为模型的基础，以评估肉类替代对营养摄入的影响。我们实施了三个模型；模型 1 用英国市场上肉类替代品的加权平均值替代当前肉类摄入量的 25%、50%、75%或 100%。模型 2 比较了肉类替代品的不同成分类别；植物性、真菌蛋白、豆类和豌豆的组合、豆腐、坚果和大豆。模型 3 比较了强化和未强化的肉类替代品。这些模型引起了营养成分的显著变化。总的来说，碳水化合物、纤维、糖和钠的含量增加，而蛋白质、总脂肪和饱和脂肪、铁和维生素 B 的含量减少。基于植物的肉类替代品（增加 24.63 克/天碳水化合物）、真菌蛋白基（减少 6.12 克/天总脂肪）、坚果基（减少 19.79 克/天蛋白质、增加 10.23 克/天纤维；减少 4.80 克/天饱和脂肪、增加 7.44 克/天糖）、大豆基（增加 495.98 毫克/天钠）和豆腐基（增加 7.63 毫克/天铁、减少 2.02 微克/天维生素 B）的效果最大。我们的结果表明，如果选择正确，肉类替代品可以成为健康的肉类替代品。消费者如果要减少肉类摄入量，应选择钠和糖含量低、纤维、蛋白质和微量营养素密度高的肉类替代品，以避免营养摄入受到影响。制造商和政策制定者应考虑用铁和维生素 B 等营养物质强化肉类替代品，并注重减少钠和糖的含量。
