Bryngelsson Susanne, Moshtaghian Hanieh, Bianchi Marta, Hallström Elinor
Department of Agriculture and Food, RISE Research Institutes of Sweden, Lund, Sweden.
Department of Agriculture and Food, RISE Research Institutes of Sweden, Gothenburg, Sweden.
Int J Food Sci Nutr. 2022 Nov;73(7):889-901. doi: 10.1080/09637486.2022.2078286. Epub 2022 Jun 6.
Nutritional quality of 142 plant-based meat analogues (PBMAs) on the Swedish market were assessed by nutritional contribution (NC) to recommended nutrient intake, three labelling systems (Keyhole, Nutri-Score, nutrition claims) and comparisons to meat references. Based on median (min-max) NC for macronutrients, PBMAs in general appeared as healthy options to meat due to higher NC per 100 g for fibre [PBMAs: 15% (1-33%) meat: 0% (0-2%)] and lower NC for saturated fat [PBMAs: 4% (0-59%) meat: 15% (1-51%)]. The NC per 100 g for salt was substantial for both PBMAs [25% (5-52%)] and meat [24% (2-55%)]. Limited data for micronutrients indicated that PBMAs are higher in iron compared to meat. Nutrition quality varied both between and within product categories. Mince, bite/fillet and nugget analogues were the main healthier categories, according to labelling systems. Bioavailability of iron, protein quality and effects of processing are important future aspects to consider.
通过对瑞典市场上142种植物性肉类替代品（PBMA）对推荐营养素摄入量的营养贡献（NC）、三种标签系统（锁孔标识、营养评分、营养声明）以及与肉类参考物进行比较，评估了其营养质量。基于宏量营养素的中位数（最小值-最大值）NC，由于每100克纤维的NC更高[植物性肉类替代品：15%（1%-33%），肉类：0%（0%-2%）]，饱和脂肪的NC更低[植物性肉类替代品：4%（0%-59%），肉类：15%（1%-51%）]，总体而言，植物性肉类替代品似乎是比肉类更健康的选择。每100克植物性肉类替代品和肉类的盐NC都相当可观[植物性肉类替代品：25%（5%-52%），肉类：24%（2%-55%）]。微量营养素的有限数据表明，植物性肉类替代品的铁含量高于肉类。营养质量在产品类别之间和类别内部都有所不同。根据标签系统，碎肉、块状/片状和鸡块类替代品是主要更健康的类别。铁的生物利用度、蛋白质质量和加工效果是未来需要考虑的重要方面。
