Department of Food Science & Bioengineering, Zhejiang Gongshang University, Hangzhou, China.
Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA.
Compr Rev Food Sci Food Saf. 2023 Sep;22(5):3531-3559. doi: 10.1111/1541-4337.13204. Epub 2023 Jun 22.
Numerous examples of next-generation plant-based foods, such as meat, seafood, egg, and dairy analogs, are commercially available. These products are usually designed to have physicochemical properties, sensory attributes, and functional behaviors that match those of the animal-sourced products they are designed to replace. However, there has been concern about the potential negative impacts of these foods on human nutrition and health. In particular, many of these products have been criticized for being ultraprocessed foods that contain numerous ingredients and are manufactured using harsh processing operations. In this article, the concept of ultraprocessed foods is introduced and its relevance to describe the properties of next-generation plant-based foods is discussed. Most commercial plant-based meat, seafood, egg, and dairy analogs currently available do fall into this category, and so can be classified as ultraprocessed plant-based (UPB) foods. The nutrient content, digestibility, bioavailability, and gut microbiome effects of UPB foods are compared to those of animal-based foods, and the potential consequences of any differences on human health are discussed. Some commercial UPB foods would not be considered healthy based on their nutrient profiles, especially those plant-based cheeses that contain low levels of protein and high levels of fat, starch, and salt. However, it is argued that UPB foods can be designed to have good nutritional profiles and beneficial health effects. Finally, areas where further research are still needed to create a more healthy and sustainable food supply are discussed.
大量的下一代植物基食品，如肉类、海鲜、蛋类和奶类仿制品，已经商业化。这些产品通常旨在具有与它们旨在替代的动物源产品相同的物理化学性质、感官属性和功能行为。然而，人们一直担心这些食品对人类营养和健康的潜在负面影响。特别是，许多这些产品被批评为超加工食品，它们含有许多成分，并使用苛刻的加工操作制造。本文介绍了超加工食品的概念，并讨论了其描述下一代植物基食品特性的相关性。目前市场上大多数商业化的植物基肉类、海鲜、蛋类和奶类仿制品都属于这一类，因此可以被归类为超加工植物基（UPB）食品。UPB 食品的营养成分、消化率、生物利用度和肠道微生物组效应与动物源食品进行了比较，并讨论了任何差异对人类健康可能产生的潜在后果。一些商业化的 UPB 食品根据其营养成分不能被认为是健康的，特别是那些含有低蛋白和高脂肪、淀粉和盐的植物基奶酪。然而，有人认为 UPB 食品可以被设计成具有良好的营养成分和有益的健康影响。最后，讨论了在创造更健康和可持续的食品供应方面仍需要进一步研究的领域。
