Young Leanne, Mackay Sally, Bradbury Kathryn E
National Institute for Health Innovation, School of Population Health, The University of Auckland, Auckland, New Zealand.
Department of Epidemiology and Biostatistics, School of Population Health, The University of Auckland, Auckland, New Zealand.
Nutr Diet. 2023 Nov;80(5):472-483. doi: 10.1111/1747-0080.12834. Epub 2023 Aug 6.
Plant-based eating patterns are recommended for human and planetary health. Plant-based protein sources in supermarkets include traditional options and plant-based meat analogues. This cross-sectional survey examined the nutritional content, healthiness, cost and labelling of these products.
Nutrient content and claims on canned legumes (plain [N = 64] and flavoured [N = 25]), canned baked beans (N = 23), dried legumes (N = 21), tofu (plain [N = 8] and flavoured [N = 5]), falafels (N = 14), meat analogues (meat-free burgers [N = 11], meat-free sausages [N = 10] and 'other' meat-free products [N = 20]) were obtained from a database of packaged foods in New Zealand. Mean (SD) energy, protein, total fat, saturated fat, sodium and dietary fibre content (per 100 g) was calculated for each category. Healthiness was assessed using an estimated Health Star Rating (Rating ≥3.5 considered 'healthy'). Product data were linked with household purchasing data from the 2019 Nielsen IQ® consumer panel to calculate mean purchase price/100 g/category. The number and type of nutrition claims were compared across categories.
The highest mean protein content was 'other' meat-free products (14.8 ± 6.9 g/100 g). Meat-free sausages had the highest sodium and saturated fat content (643 ± 148 mg/100 g, 3.7 ± 4.5 g/100 g). Overall, few meat analogues (N = 5, 12%) scored an estimated Health Star Rating ≥3.5. Dried legumes were the cheapest plant protein (mean ± SD) purchase price = NZ $0.30 ± 0.16/100 g), compared with 'other' meat-free products (purchase price = NZ $2.57 ± 0.88/100 g). The most common nutrition claims on meat analogues were about protein content. Dietary fibre claims were the most common on canned and dried legumes.
Meat analogues offer convenience, however, may be less healthy and more expensive than traditional plant-based proteins. This study assists dietitians in providing accurate consumer messaging about healthy plant-based proteins.
推荐以植物为基础的饮食模式，以促进人类健康和地球健康。超市中的植物性蛋白质来源包括传统选择和植物性肉类替代品。这项横断面调查研究了这些产品的营养成分、健康程度、成本和标签。
从新西兰包装食品数据库中获取罐装豆类（原味 [N = 64] 和调味 [N = 25]）、罐装烘豆（N = 23）、干豆类（N = 21）、豆腐（原味 [N = 8] 和调味 [N = 5]）、炸豆丸子（N = 14）、肉类替代品（无肉汉堡 [N = 11]、无肉香肠 [N = 10] 和“其他”无肉产品 [N = 20]）的营养成分和声明。计算每个类别每100克的平均（标准差）能量、蛋白质、总脂肪、饱和脂肪、钠和膳食纤维含量。使用估计的健康星级评分评估健康程度（评分≥3.5被认为“健康”）。将产品数据与2019年尼尔森IQ®消费者面板的家庭购买数据相关联，以计算每个类别的平均购买价格/100克。比较各类别营养声明的数量和类型。
蛋白质平均含量最高的是“其他”无肉产品（14.8±6.9克/100克）。无肉香肠的钠和饱和脂肪含量最高（643±148毫克/100克，3.7±4.5克/100克）。总体而言，很少有肉类替代品（N = 5，12%）的估计健康星级评分≥3.5。干豆类是最便宜的植物蛋白（平均±标准差购买价格 = 新西兰元0.30±0.16/100克），相比之下，“其他”无肉产品的购买价格为新西兰元2.57±0.88/100克。肉类替代品上最常见的营养声明是关于蛋白质含量。膳食纤维声明在罐装和干豆类上最为常见。
肉类替代品提供了便利，然而，可能不如传统植物性蛋白质健康且价格更高。本研究有助于营养师向消费者提供有关健康植物性蛋白质的准确信息。
