Messina Virginia, Guest Nanci S, Duncan Alison M, Mangels Ann Reed, Norris Jack, Ruscigno Matt, Glenn Andrea J, Wolfram Taylor, Marinangeli Christopher P F, Messina Mark
Nutrition Matters, Inc., Pittsfield, MA, United States.
Department of Nutritional Science, Temerty Faculty of Medicine, University of Toronto, Toronto, ON, Canada.
Front Nutr. 2025 Aug 5;12:1641234. doi: 10.3389/fnut.2025.1641234. eCollection 2025.
A new generation of plant-based meat alternatives (PBMAs) has entered the mainstream. These products contain concentrated sources of plant protein and are formulated to mimic the taste and texture of their meat-based counterparts, especially red meat. The increased availability of these products coincides with calls from health agencies to increase the dietary plant-to-animal protein ratio for health and environmental reasons. The role of PBMAs in achieving the goal of consuming more plant protein may be particularly important since consumption of whole plant foods, such as legumes, which includes pulses (e.g., beans, peas and lentils), is unlikely to increase without major public policy initiatives. Nevertheless, there is debate about the healthfulness of PBMAs and about whether the benefits associated with traditional plant-based diets emphasizing whole plant foods apply to PBMAs. These products are heavily processed, often high in sodium, and contain lower levels of compounds (e.g., fiber, resistant starch, polyphenols) typically associated with the benefits of plant-based diets. On the other hand, PBMAs are excellent sources of protein, and many are fortified with nutrients of concern in plant-based diets. Collectively, the evidence suggests that while they may not provide all the benefits of whole legumes, PBMAs have health and environmental advantages over comparable animal-derived foods. For most individuals, a daily serving of a PBMA fits well within the context of an overall healthy diet. Higher intakes may also be compatible with healthy eating, especially for those whose protein and/or calorie needs are increased.
新一代植物基肉类替代品（PBMA）已进入主流市场。这些产品含有浓缩的植物蛋白来源，其配方旨在模仿肉类同类产品，尤其是红肉的味道和质地。这些产品供应的增加，恰逢卫生机构出于健康和环境原因呼吁提高饮食中植物蛋白与动物蛋白的比例。由于如果没有重大的公共政策举措，包括豆类（如豆类、豌豆和小扁豆）在内的全植物性食物的消费量不太可能增加，因此PBMA在实现增加植物蛋白消费目标方面的作用可能尤为重要。然而，关于PBMA的健康性以及强调全植物性食物的传统植物性饮食所带来的益处是否适用于PBMA，仍存在争议。这些产品经过大量加工，通常钠含量很高，并且含有较低水平的通常与植物性饮食益处相关的化合物（如纤维、抗性淀粉、多酚）。另一方面，PBMA是优质的蛋白质来源，许多还强化了植物性饮食中令人关注的营养素。总体而言，证据表明，虽然PBMA可能无法提供全豆类的所有益处，但与类似的动物源性食品相比，它们具有健康和环境优势。对于大多数人来说，每天食用一份PBMA很适合纳入整体健康饮食的范畴。摄入量较高也可能与健康饮食兼容，尤其是对于那些蛋白质和/或热量需求增加的人。
