Clinical Nutrition Research Centre (CNRC), Singapore Institute for Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore 117599, Singapore.
Department of Physiology, Yong Loo Lin School of Medicine, National University of Singapore, Singapore 117593, Singapore.
Nutrients. 2021 Jul 23;13(8):2527. doi: 10.3390/nu13082527.
Consumers are shifting towards plant-based diets, driven by both environmental and health reasons. This has led to the development of new plant-based meat alternatives (PBMAs) that are marketed as being sustainable and good for health. However, it remains unclear whether these novel PBMAs to replace animal foods carry the same established nutritional benefits as traditional plant-based diets based on pulses, legumes and vegetables. We modelled a reference omnivore diet using NHANES 2017-2018 data and compared it to diets that substituted animal products in the reference diet with either traditional or novel plant-based foods to create flexitarian, vegetarian and vegan diets matched for calories and macronutrients. With the exception of the traditional vegan diet, all diets with traditional plant-based substitutes met daily requirements for calcium, potassium, magnesium, phosphorus, zinc, iron and Vitamin B12 and were lower in saturated fat, sodium and sugar than the reference diet. Diets based on novel plant-based substitutes were below daily requirements for calcium, potassium, magnesium, zinc and Vitamin B12 and exceeded the reference diet for saturated fat, sodium and sugar. Much of the recent focus has been on protein quality and quantity, but our case study highlights the risk of unintentionally increasing undesirable nutrients while reducing the overall nutrient density of the diet when less healthy plant-based substitutes are selected. Opportunities exist for PBMA producers to enhance the nutrient profile and diversify the format of future plant-based foods that are marketed as healthy, sustainable alternatives to animal-based products.
消费者出于环境和健康方面的原因，逐渐转向植物性饮食。这促使了新型植物性肉类替代品（PBMAs）的发展，这些替代品被宣传为可持续且有益健康。然而，目前尚不清楚这些新型 PBMAs 替代动物食品是否具有与以豆类、豆类和蔬菜为基础的传统植物性饮食相同的既定营养价值。我们使用 NHANES 2017-2018 年的数据构建了参考杂食性饮食，并将其与用传统或新型植物性食物替代参考饮食中的动物产品的饮食进行了比较，以创建热量和宏量营养素相匹配的灵活素食、素食和纯素食饮食。除了传统的素食饮食外，所有用传统植物性替代品替代的饮食都满足了钙、钾、镁、磷、锌、铁和维生素 B12 的日常需求，并且饱和脂肪、钠和糖的含量比参考饮食低。基于新型植物性替代品的饮食钙、钾、镁、锌和维生素 B12 的含量低于日常需求，并且饱和脂肪、钠和糖的含量超过了参考饮食。最近的研究重点主要集中在蛋白质的质量和数量上，但我们的案例研究强调了在选择不太健康的植物性替代品时，无意中增加不良营养物质并降低饮食整体营养密度的风险。植物性肉类替代品生产商有机会改善营养状况，并使未来作为动物产品健康、可持续替代品推向市场的植物性食品多样化。
