Department of Management in Agribusiness (410C), Institute of Farm Management, University of Hohenheim, Stuttgart, Germany.
Professorship Agricultural and Food Economics, TUM School of Management, Technical University of Munich, Munich, Germany.
Public Health Nutr. 2023 Dec;26(12):3349-3358. doi: 10.1017/S1368980023001945. Epub 2023 Oct 6.
To assess and compare the (macro-)nutritional composition of red meat (RM) and poultry meat (PM) products with the emerging category of meat substitutes.
We use information on nutritional values per 100 g to estimate the differences in the nutritional composition between RM, PM, vegan meat substitute (VMS) and non-vegan meat substitute (NVMS) and derive six unique meat product clusters to enhance the comparability.
Meat markets from five major European countries: France, Germany, UK, Italy and Spain.
PARTICIPANTS/DATA: Product innovation data for 19 941 products from Mintel's Global New Product Database from 2010 to 2020.
Most of the innovations in the sample are RM products (55 %), followed by poultry (30 %), VMS (11 %) and NVMS (5 %). RM products exhibit a significantly higher energy content in kcal/100 g as well as fat, saturated fat, protein and salt all in g/100 g than the meatless alternatives, while the latter contain significantly more carbohydrates and fibre than either poultry or RM. However, results differ to a certain degree when products are grouped into more homogeneous clusters like sausages, cold cuts and burgers. This indicates that general conclusions regarding the health effects of substituting meat with plant-based alternatives should only be drawn in relation to comparable products.
Meat substitutes, both vegan and non-vegan, are rated as ultra-processed foods. However, compared with RM products, they and also poultry products both can provide a diet that contains fewer nutrients-to-limit, like salt and saturated fats.
评估和比较红肉 (RM) 和禽肉 (PM) 产品与新兴肉类替代品的（宏观）营养成分。
我们使用每 100 克的营养值信息来估计 RM、PM、植物性肉类替代品 (VMS) 和非植物性肉类替代品 (NVMS) 之间营养成分的差异，并得出六个独特的肉类产品集群，以提高可比性。
来自五个主要欧洲国家的肉类市场：法国、德国、英国、意大利和西班牙。
参与者/数据：来自 Mintel 的全球新产品数据库的 2010 年至 2020 年的 19941 种产品的产品创新数据。
样本中的大多数创新产品都是 RM 产品（55%），其次是禽肉（30%）、VMS（11%）和 NVMS（5%）。RM 产品每 100 克的热量、脂肪、饱和脂肪、蛋白质和盐含量均显著高于无肉替代品，而后者的碳水化合物和纤维含量则显著高于禽肉或 RM。然而，当产品分为更同质的集群，如香肠、冷切和汉堡时，结果会有所不同。这表明，用植物性替代品替代肉类对健康影响的一般结论，仅应与可比产品相关联。
无论是植物性的还是非植物性的肉类替代品，都被评定为超加工食品。然而，与 RM 产品相比，它们以及禽肉产品都可以提供一种包含较少营养限制物的饮食，如盐和饱和脂肪。
