高蛋白超加工食品在德国市场的营养价值和环境方面。

Nutritional value and environmental aspects of high-protein ultra-processed foods on the German market.

机构信息

Institute of Human Nutrition and Food Science, Christian-Albrechts-University Kiel, Düsternbrooker Weg 17, Kiel24105, Germany.

出版信息

Public Health Nutr. 2024 Oct 18;27(1):e211. doi: 10.1017/S1368980024001836.

DOI:10.1017/S1368980024001836

PMID:39422054

原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC11604323/

Abstract

OBJECTIVE

To compare nutritional value and aspects with environmental impact of high-protein (HP) and 'normal-protein' (NP) ultra-processed foods (UPF).

DESIGN

299 HP and 286 NP products were evaluated regarding aspects of nutritional value, energy density, Nutri-Score, number of additives as well as hyper-palatability and price. Environmental impact of HP UPF was addressed by analysing protein sources and the use of environmentally persistent non-nutritive artificial sweeteners.

SETTING

Cross-sectional market analysis in German supermarkets and online shops.

PARTICIPANTS

299 HP and 286 NP UPF products.

RESULTS

HP compared to NP UPF had a lower energy density, a lower content of sugar, total and saturated fat, whereas fibre and protein content (62·2 % animal protein) were higher (all < 0·001). HP products therefore had a higher prevalence of Nutri-Score A (67·2 % . 21·7 %) and a lower prevalence of Nutri-Score E (0·3 % . 11·2 %) labelling (both < 0·001). By contrast, salt content and the number of additives (environmentally persistent sweeteners, sugar alcohols, flavourings) were higher in HP compared to NP UPF ( < 0·001). When compared to HP products, twice as many NP were identified as hyper-palatable (82·5 % . 40·5 %; < 0·001). The price of HP was on average 132 % higher compared to NP UPF ( < 0·001).

CONCLUSIONS

While major adverse aspects of UPF regarding nutritional profile and hyper-palatability are less pronounced in HP compared to NP products, higher salt content, increased number of additives and negative environmental effects from frequent use of animal protein and environmentally persistent sweeteners are major drawbacks of HP UPF.

摘要

目的

比较高蛋白（HP）和“正常蛋白”（NP）超加工食品（UPF）的营养价值和环境影响方面。

设计

评估了 299 种 HP 和 286 种 NP 产品在营养价值、能量密度、Nutri-Score、添加剂数量以及超美味性和价格等方面的情况。通过分析蛋白质来源和使用环境持久性非营养性人工甜味剂，研究了 HP UPF 的环境影响。

设置

德国超市和网上商店的横断面市场分析。

参与者

299 种 HP 和 286 种 NP UPF 产品。

结果

与 NP UPF 相比，HP UPF 的能量密度较低，糖、总脂肪和饱和脂肪含量较低，而纤维和蛋白质含量（62.2%为动物蛋白）较高（均<0.001）。因此，HP 产品的 Nutri-Score A 标签更为常见（67.2%，21.7%），Nutri-Score E 标签更为少见（0.3%，11.2%）（均<0.001）。相比之下，HP UPF 中的盐含量和添加剂数量（环境持久性甜味剂、糖醇、香料）更高（均<0.001）。与 HP 产品相比，有两倍多的 NP 被认定为超美味（82.5%，40.5%；<0.001）。HP 的价格平均比 NP UPF 高出 132%（<0.001）。