School of Life Sciences, Faculty of Science, The Chinese University of Hong Kong, Hong Kong, China.
The Jockey Club School of Public Health and Primary Care, Faculty of Medicine, The Chinese University of Hong Kong, Hong Kong, China.
Nutrients. 2023 Aug 22;15(17):3684. doi: 10.3390/nu15173684.
Plant-based meat (PBM) takes up ever-increasing market shares and draws great attention from both customers and retailers these days. However, little is known about the nutritional quality of PBM products.
This study intended to profile and evaluate the overview nutrition of PBM with equivalent meat products on the Hong Kong market.
We conducted a cross-sectional survey of 274 PBM and 151 meat products from 27 different brands on the Hong Kong market in October 2022. The nutritional differences between PBM and meat products were assessed using analysis of covariance (ANCOVA) and two independent sample t-test. The nutritional quality of PBMs was evaluated according to nutrient reference value, front-of-package (FoP) criteria and nutritional score.
PBM had relatively lower energy density, total fat, saturated fat, protein, and salt compared to meat. According to the FoP criteria, 91.36%, 17.88%, and 99.34% of PBMs were labeled as medium to high in fat, salt, and sugar, respectively. Through ingredient analysis of 81 PBM products, soy and canola were the main source of protein and fat.
PBM products have a roughly better nutrient quality compared to muscle-based meat, though there is still potential for further refinement in terms of production, consumption, and regulation.
植物基肉（PBM）在市场上的份额不断增加，受到消费者和零售商的高度关注。然而，关于 PBM 产品的营养质量知之甚少。
本研究旨在分析和评估香港市场上 PBM 与等效肉类产品的整体营养状况。
我们于 2022 年 10 月在香港市场上对 274 种 PBM 和 151 种来自 27 个不同品牌的肉类产品进行了横断面调查。使用协方差分析（ANCOVA）和两个独立样本 t 检验评估 PBM 和肉类产品之间的营养差异。根据营养素参考值、包装正面（FoP）标准和营养评分评估 PBM 的营养质量。
与肉类相比，PBM 的能量密度、总脂肪、饱和脂肪、蛋白质和盐含量较低。根据 FoP 标准，91.36%、17.88%和 99.34%的 PBM 分别被标记为脂肪、盐和糖含量中高。通过对 81 种 PBM 产品的成分分析，大豆和菜籽油是蛋白质和脂肪的主要来源。
与肌肉基肉类相比，PBM 产品的营养质量大致更好，但在生产、消费和监管方面仍有进一步改进的空间。
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