A recent study has shed light on the importance of improved labeling and categorization of plant-based alternatives to meat, cheese, eggs, and yogurt. The goal is to ensure that consumers are well-informed about the nutritional content and environmental impact of these products. While plant-based alternatives have the potential to be a ‘useful steppingstone’ towards healthier and more sustainable diets, researchers caution that their nutritional value can vary considerably from one product to another. The complexity of nutritional contents in plant-based alternatives necessitates careful consideration of the primary ingredient, processing techniques, and brand when determining their nutritional value and environmental impact. Ultra-processed foods (UPFs), which typically have a higher content of fat, sugar, and salt and contain chemicals, colorings, sweeteners, and preservatives, are generally not considered healthy. However, the study found that not all plant-based alternatives are necessarily unhealthy. Some products, such as legume and vegetable-based drinks and legume- and mycoprotein-based meats, align well with healthy dietary recommendations, being high in fiber and low in saturated fats. The researchers believe that establishing a clear division between less processed and ultra-processed plant-based alternatives could help in better assessing their short- and long-term health impacts. Lead author Sarah Najera Espinosa emphasizes the potential benefits of plant-based foods but acknowledges that whole foods remain the ‘gold standard’ for healthy and environmentally friendly diets. She highlights the promising environmental and health outcomes associated with certain novel plant-based foods. The study analyzed over 90 studies and reports from 2016 to 2022, excluding tofu, tempeh, and seitan, which have been traditional components of Asian diets for centuries. While there is limited evidence on the health effects of swapping meat for plant-based alternatives, the review suggests that the shift could be beneficial. However, the results for plant-based drinks were mixed, with some indications of micronutrient deficiencies. The researchers also found that most meat and dairy alternatives had higher fiber and lower saturated fat content than their animal-based counterparts, although some cheese alternatives had higher saturated fat levels. Both meat and drink alternatives contained similar average salt levels as animal products, but meat alternatives had higher sugar content. The team recommends prioritizing labeling and sub-categorizing plant-based alternatives, alongside research to evaluate the environmental impact of dietary changes involving these products, as crucial steps for policymakers.
Labeling and Categorization of Plant-Based Alternatives Essential for Nutritional Transparency and Environmental Impact Evaluation
