Locatelli Nathalia Tarossi, Chen Grace Fen Ning, Batista Mariana Frazão, Furlan Júnior Mendes, Wagner Roger, Bandoni Daniel Henrique, de Rosso Veridiana Vera
Food Labeling Observatory, Nutrition and Food Service Research Center (CPPNAC), Federal University of São Paulo (UNIFESP), Santos, SP, Brazil.
Graduate Program in Nutrition, Federal University of São Paulo (UNIFESP), São Paulo, Brazil.
Curr Res Food Sci. 2024 Jun 19;9:100796. doi: 10.1016/j.crfs.2024.100796. eCollection 2024.
Changes in dietary patterns promoted by the emergence of alternative food systems are becoming increasingly common. The decrease in the consumption of animal-derived products promoted exponential growth in plant-based product demand and, consequently, the availability of several meat analogues for this consumer market. Plant-based meat analogues (PBMAs) were developed to mimic the physical and sensory characteristics of meats and their derivatives. Therefore, the composition of these products has been studied in some countries as an attempt to evaluate their nutritional quality in comparison with that of traditional meat products. The main aim of this study was to employ different Nutrition Classification Schemes (NCSs) to assess the nutritional quality of plant-based meat and to discuss the application of one or more NCSs in defining the identity and quality profile of these foods. Five NCSs were used: three nutrient-based (Nutri-Score; Nutrient Profiling Model (NPM) from Brazil; NPM from PAHO); one food-based (NOVA classification); and one hybrid (Plant-Based Nutrient Profile Model). The nutritional composition and ingredients were collected from labels of 349 PBMAs; 117 were classified as burgers, and 182 products employed soy as the main protein ingredient. The use of different NCSs is strategic for PBMAs' nutritional quality evaluation, and the Nutri-Score was able to show the effectiveness of differentiating products as having poor nutritional quality. In this way, the employment of NPM from Brazil is recommended as a driver for PBMAs choices, especially due to the excellent agreement between the Nutri-Score and NPM from Brazil for burgers.
替代食品系统的出现所推动的饮食模式变化正变得越来越普遍。动物源产品消费量的减少推动了植物基产品需求的指数级增长，因此，这个消费市场上有几种肉类替代品可供选择。植物基肉类替代品（PBMA）的开发是为了模仿肉类及其衍生物的物理和感官特性。因此，在一些国家对这些产品的成分进行了研究，试图与传统肉类产品相比评估其营养质量。本研究的主要目的是采用不同的营养分类方案（NCS）来评估植物基肉类的营养质量，并讨论一种或多种NCS在定义这些食品的特性和质量概况方面的应用。使用了五种NCS：三种基于营养素的（营养评分；巴西的营养成分模型（NPM）；泛美卫生组织的NPM）；一种基于食物的（新星分类）；以及一种混合的（植物基营养成分模型）。从349种PBMA的标签中收集了营养成分和配料信息；其中117种被归类为汉堡，182种产品以大豆作为主要蛋白质成分。使用不同的NCS对PBMA的营养质量评估具有战略意义，营养评分能够显示出区分营养质量差的产品的有效性。因此，建议采用巴西的NPM作为选择PBMA的一个驱动因素，特别是因为营养评分与巴西的NPM对汉堡的评估结果非常一致。
