The research reveals that the dietary worth of meat substitutes presently in the marketplace is commonly insufficient, primarily based on components such because the collection of uncooked supplies (usually imported soy), processing strategies (content material of anti-nutrients), and added substances (fats high quality and salt).
The rise of plant-based protein choices as meat substitutes has grown considerably as extra people undertake a plant-based food regimen. Nevertheless, the dietary worth of those merchandise stays a priority. A research from the Chalmers University of Technology in Sweden has discovered that many meat substitutes bought in Sweden boast excessive iron content material, however it’s in a type that can not be absorbed by the physique.
Professor Ann-Sofie Sandberg, The Division of Biology and Organic Engineering, Chalmers College of Expertise. Credit score: Chalmers
A food regimen largely made up of plant-based meals corresponding to root greens, pulses, fruit, and greens typically has a low local weather impression and can also be related to well being advantages corresponding to a decreased threat of age-related diabetes and heart problems, as has been proven in a number of giant research. However there have been far fewer research of how folks’s well being is affected by consuming merchandise primarily based on what is named texture plant proteins.
Within the new research from Chalmers, a analysis workforce within the Division of Meals and Vitamin Science analyzed 44 totally different meat substitutes bought in Sweden. The merchandise are primarily manufactured from soy and pea protein, but additionally embrace the fermented soy product tempeh and mycoproteins, that’s, proteins from fungi.
“Amongst these merchandise, we noticed a large variation in dietary content material and the way sustainable they are often from a well being perspective. On the whole, the estimated absorption of iron and zinc from the merchandise was extraordinarily low. It is because these meat substitutes contained excessive ranges of phytates, antinutrients that inhibit the absorption of minerals within the physique,” says Cecilia Mayer Labba, the research’s lead creator, who just lately defended her thesis on the dietary limitations of switching from animal protein to plant-based protein.
The physique misses out on crucial minerals
Phytates are discovered naturally in beans and cereals – they accumulate when proteins are extracted to be used in meat substitutes. Within the gastrointestinal tract, the place mineral absorption takes place, phytates type insoluble compounds with important dietary minerals, particularly non-heme iron (iron present in plant meals) and zinc, which signifies that they can’t be absorbed within the gut.
“Each iron and zinc additionally accumulate in protein extraction. For this reason excessive ranges are listed among the many product’s substances, however the minerals are sure to phytates and can’t be absorbed and utilized by the physique,” says Cecilia Mayer Labba.
Dr. Cecilia Mayer Labba, The Division of Biology and Organic Engineering, Chalmers College of Expertise. Credit score: Martina Butorac/Chalmers
Iron deficiency amongst girls is a widespread, world downside. In Europe, 10 to 32 per cent of girls of childbearing age are affected and virtually one in three teenage ladies at secondary college in Sweden. Girls are additionally the group in society most certainly to have switched to a plant-based food regimen and to eat the least quantity of crimson meat, which is the primary supply of iron that may be simply absorbed within the digestive tract.
‘It’s clear that in terms of minerals in meat substitutes, the quantity that’s out there for absorption by the physique is a vital consideration. You can not simply have a look at the listing of substances. A number of the merchandise we studied are fortified with iron however it’s nonetheless inhibited by phytates. We imagine that making diet claims on solely these vitamins that may be absorbed by the physique may create incentives for the business to enhance these merchandise,’ says Ann-Sofie Sandberg, Professor of Meals and Vitamin Science at Chalmers and co-author of the research.
The meals business wants new strategies
Tempeh, created from fermented soybeans, differed from the opposite meat substitutes within the quantity of iron out there for absorption by the physique. This was anticipated, because the fermentation of tempeh makes use of microorganisms that break down phytates. Mycoproteins stood out for his or her excessive zinc content material, with out containing any recognized absorption inhibitors. Nevertheless, in keeping with the researchers, it’s nonetheless unclear how effectively our intestines can break down the cell partitions of mycoprotein and the way this in flip impacts the absorption of vitamins.
“Plant-based meals is vital for the transition to sustainable meals manufacturing, and there’s big growth potential for plant-based meat substitutes. The business wants to consider the dietary worth of those merchandise and to make the most of and optimize recognized course of strategies corresponding to fermentation, but additionally develop new strategies to extend the absorption of assorted vital vitamins,” says Cecilia Mayer Labba.
Manufacturing of plant proteins
- Most present plant-based protein merchandise in the marketplace are primarily based on protein extracted from a cultivated plant, corresponding to soybeans, and separated from the plant’s different elements.
- The protein is then subjected to excessive stress and temperature, which restructures the proteins, referred to as texturization so {that a} product will be achieved that’s meatier and chewier together with different substances.
- Chalmers’ research exhibits that the dietary worth of meat substitutes out there as we speak is commonly poor relying on the selection of uncooked materials (usually imported soy) and processing circumstances (content material of anti-nutrients), and on components (fats high quality and salt).
- A meal containing 150 grams of meat substitutes contributes as much as 60 % of the utmost advisable each day consumption of salt, which in keeping with the Nordic Vitamin Suggestions is 6 grams.
Reference: “Dietary Composition and Estimated Iron and Zinc Bioavailability of Meat Substitutes Obtainable on the Swedish Market” by Inger-Cecilia Mayer Labba, Hannah Steinhausen, Linnéa Almius, Knud Erik Bach Knudsen and Ann-Sofie Sandberg, 21 September 2022, Vitamins.
DOI: 10.3390/nu14193903
The research was funded by the Bertebos Basis, the Swedish Analysis Council Formas, and the area of Västra Götaland.
