A recent report issued by GFI Europe and the Physicians Association for Nutrition is redefining perceptions of plant-based meat analogs, highlighting their potential to improve health and promote sustainability. This guide, aimed at health professionals, policymakers, and leaders in sustainability, emphasizes how these alternatives can constitute an essential part of a healthier diet.
The document highlights that, despite differences in ingredients and production methods, plant-based meats tend to contain less saturated fat than conventional processed meat. Additionally, they have a comparable protein profile and are a significant source of fiber, something that animal products lack.
Various clinical investigations indicate that substituting processed meat with plant-based alternatives can improve lipid profile and diet quality, even contributing to a slight weight loss. A recent study from several universities in Spain suggests that this change could benefit LDL cholesterol levels in the body.
The guide also addresses misconceptions about ultra-processed foods, questioning the limitations of the NOVA classification system. Although plant-based meats are often labeled as such, they differ from hypercaloric products with low nutritional content that are harmful to health. Based on scientific evidence, the publication argues that these plant-based alternatives constitute a healthy option compared with processed meat, which is associated with a higher risk of chronic diseases.
Roberta Alessandrini, director of PAN's Dietary Guidelines Initiative and coauthor of the report, warns about the growing polarization in the debate over ultra-processed foods. According to her, not all of these products are the same; the degree of processing is not the only factor that determines their impact on health. Alessandrini claims that plant-based meats, when well formulated, can reduce the consumption of processed meat without sacrificing taste or convenience.
The report concludes with a call to health professionals and researchers to adopt a more nuanced perspective on food processing. Advocate for basing communications on scientific evidence and for considering the inclusion of plant-based alternatives with a good nutritional profile in dietary policies, with the aim of facilitating healthy and sustainable diets for the whole population.
