Are ‘ultra-processed’ meat substitutes healthier than comparable meat products? This new study says yes

Meat substitutes are often healthier than their traditional meaty counterparts, according to a new report.

The report, release by pro-vegan organisation ProVeg Netherlands is titled, How healthy are meat substitutes? Analysis of the nutritional value of meat substitutes compared to animal meat products.

This study took 130 meat substitutes available in Dutch supermarkets and compared them 41 animal reference products. 

The nutritional information for meat alternatives was derived from the packaging, while the nutritional values for reference products were sourced from the Dutch Nutrient Database (NEVO).

The product categories studied were minced meat, burgers, meatballs, chicken pieces, chicken fillet, schnitzel, nuggets, sausage, bacon and shawarma. 

Vegetable burgers, tofu, tempeh and seitan were omitted because there is no direct animal equivalent to which they can be compared. 

Researchers found after their analysis that processed mock meats are often a healthier choice than the meat products they replace.

Overall, they found that ‘the plant-based products contained less saturated fat, fewer calories and significantly more dietary fibre…and had a similar percentage of calories from protein’.

According to the researchers: “This indicates that, in terms of the risk for lifestyle diseases, meat alternatives often have a slightly better composition than animal meat, especially red and processed meat.” 

The main findings

Of the meat substitutes examined, 85 per cent met the protein criterion for meat alternatives, while 88 per cent of the animal reference products met this standard – just a difference of three per cent.

On average, all categories of meat substitutes contained sufficient iron and vitamin B12, even when non-fortified products were included in the calculation.

A third (33 per cent) of the meat substitutes examined successfully met all of the criteria outlined by the Nutrition Centre for meat substitutes concerning the risk of lifestyle diseases, including salt, sugar and saturated fat content.

In contrast, a mere 17 per cent of the animal reference products met these criteria.

Meat alternatives have been facing increasing criticism in recent times, largely due to the salt composition of the products.

According to the statement about the study, previous studies have shown that ‘only a small proportion of Dutch meat substitutes meet all the national criteria. ProVeg’s analysis complements these studies and provides a broader context by including a comparison with traditional meat products’.

When it comes to the increasing attention to the health risks of ultra-processed food, the question is sometimes raised as to whether meat substitutes made from processed plant proteins are a healthy alternative to animal meat.

“[But] according to the current definition, meat substitutes are considered to be ultra-processed, but it doesn’t make sense to lump them together with products such as sweets or crisps. Just like with animal meat, there are healthy and less healthy products.

“The degree of processing is not in itself a sufficient indication as to whether or not meat substitutes are healthy,” said Van Haperen.

Meat substitutes: slightly better composition

Speaking about the study, Martine Van Haperen, nutrition and health expert at ProVeg, said,: “With this study, we wanted to make a fair comparison by not only testing meat substitutes against the national criteria, but also contrasting them with the products they replace.

“When making food choices, consumers are not only concerned with health and nutrition, but also taste. They like to eat their favourite traditional dishes, like sausage stew or eggs and bacon. Salty and fatty flavours are essential to the experience of eating these products.

“It is obvious that meat substitute manufacturers will not be able to make a plant-based product with the same salty, fatty taste that simultaneously meets all the national health criteria. That is why our report compares the plant-based substitutes with similar animal meat products.

“It turned out that meat substitutes often have a slightly better nutritional composition. So as a consumer, opting for a meat substitute over a processed animal meat product generally does not entail a compromise in terms of health.”

Making meat reduction easier

The average Dutch diet has seen animal protein diet intake fall fall from 61 per cent to 58 per cent.

Meanwhile, the country’s government has set the goal that 50 per cent of the consumed proteins should be plant-based by 2030.

According to ProVeg, if the current trend continues, that percentage will not be reached.

“This much-needed change in our diet is very difficult to achieve, even among consumers who are aware of the benefits of eating more plant-based foods. 

“Meat subs such as plant-based minced meat, chicken chunks and vegan burgers make it easier for consumers to reduce their meat consumption,” said Van Haperen.

Meat substitutes are becoming increasingly affordable. According to previous research by ProVeg Netherlands, some variants are now even cheaper than the cheapest animal meat. 

“With the growing consumption of meat substitutes, it is crucial that they not only offer good nutritional value but also ideally present a healthier alternative to animal meat,” said Van Haperen.

While a diet based entirely on processed on vegan food isn’t ideal, being plant-based can offer many health benefits. Does Being Vegan Help Your Mental Health? 5 Benefits You’ll Notice When Making the Switch

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