Department of Nutrition, University of Brasília, Brasília, Brazil.
Department of Statistics, University of Brasília, Brasília, Brazil.
Front Public Health. 2022 Oct 31;10:964734. doi: 10.3389/fpubh.2022.964734. eCollection 2022.
Worldwide, there is an increasing demand for plant-based food due to sustainable, health, ethical, religious, philosophical, and economic reasons. In Brazil, 14% of the population declares themselves vegetarians, and a noticeable increase in the consumption of vegan products is also noted. Substitution of animal dairy and egg is challenging from both sensory and nutritional aspects. Yet, there are no data regarding the nutritional value and ingredients of Brazilian commercial dairy and egg substitutes. Therefore, this study aimed to analyze the nutritional composition and used ingredients in Brazilian commercial vegan alternatives to dairy and eggs to provide information for Brazilian consumers of these products. A cross-sectional quantitative study was carried out in three steps: (i) sample mapping. (ii) data collection, and (iii) statistical analysis. A total of 152 samples were included. No differences were found between the energy value and total fat of vegan products and their animal counterparts. Vegan products showed higher amounts of carbohydrates and dietary fiber, and only the vegan versions of beverages and cheeses showed less protein than their counterparts. Cashews, rice, coconut, and soy were the most used ingredients in dairy substitutes. Emulsions of oil, starch, and isolated protein were used in vegan egg products. Most vegan beverages presented sugar in their composition. Vegan alternatives of dairy and eggs might be suitable for substituting their animal counterparts, but given that traditional versions of cheeses and milk are sources of protein in omnivorous diets, for equivalent nutritional replacement in vegan products, it is necessary to improve the protein content of their vegan counterparts.
由于可持续发展、健康、伦理、宗教、哲学和经济等原因，全球对植物性食品的需求不断增加。在巴西，14%的人口自称是素食者，素食产品的消费也明显增加。从感官和营养方面来看，替代动物乳制品和蛋类具有挑战性。然而，巴西商业乳制品和蛋类替代品的营养价值和成分数据尚不清楚。因此，本研究旨在分析巴西商业植物性奶蛋替代品的营养成分和所用成分，为这些产品的巴西消费者提供信息。这是一项横断面定量研究，分为三个步骤进行：（i）样本映射；（ii）数据收集；（iii）统计分析。共纳入 152 个样本。素食产品与动物产品的能量值和总脂肪没有差异。素食产品的碳水化合物和膳食纤维含量较高，只有素食版饮料和奶酪的蛋白质含量低于其对应物。腰果、大米、椰子和大豆是乳制品替代品中使用最多的成分。油、淀粉和分离蛋白的乳液用于素食蛋制品。大多数素食饮料的成分中都含有糖。素食奶蛋替代品可能适合替代其动物对应物，但鉴于传统奶酪和牛奶是杂食性饮食中蛋白质的来源，为了在素食产品中实现同等的营养替代，有必要提高其素食对应物的蛋白质含量。
