- Vegetarianism, including meat substitutes, is becoming more and more popular.
- Researchers are still working to understand the benefits and drawbacks of incorporating meat substitutes into the diet.
- A recent study examined the value of certain nutrients in meat substitutes. The results of this study suggest that meat substitutes may not be good sources of iron or zinc.
Many people are moving to plant-based diets for health and environmental reasons. Some of these diets include meat substitutes that mimic the texture and taste of traditional meat products. increase.
A recent study published in nutrients We examined multiple aspects of the nutritional value of popular meat substitutes.
The researchers found that meat substitutes were likely poor sources of iron, and many of them had inadequate amounts of zinc.
Animal protein sources such as chicken, fish, or beef are available. Non-meat eaters can get protein from sources such as beans, seeds, and lentils to meet their protein needs.
These plant-based diets include
To appeal to this market, producers have worked to develop meat substitutes. These options taste similar to meat, but come from plant-based sources. Examples of meat substitutes include tofu, tempeh, and seitan.
As certain meat alternatives grow in popularity, researchers continue to study their benefits and overall nutritional value.
This particular study examined the nutritional value of 44 different meat substitutes by looking at ingredients such as fiber, fat, protein and sodium.
They also examined the bioavailability of the substitutes zinc and iron. Animal foods such as meat and seafood
Meat substitutes may contain iron and zinc, but the body may not always be able to use them.
Study author Inger-Cecilia Mayer Labba, a postdoctoral researcher at Chalmers University of Technology in Sweden, explains: medical news today “Phytic acid accumulates during the extraction of plant proteins commonly used in the production of meat substitutes,” and “already at very low concentrations, it has been shown for decades to have an inhibitory effect on iron uptake. Are known”.
Researchers found significant differences in nutritional value between the products. When it comes to the nutrient zinc, most meat substitutes did not contain enough zinc to be considered a sufficient source.
A major exception was mycoprotein products derived from fungi. The results of this study suggest that mycoprotein products may be an excellent source of zinc.
Still, the study authors said, “[d]However, the degradability of fungal cell walls can be a potential exacerbating factor. ”
As for iron, all the meat substitutes studied were not adequate sources of iron.
Mayer Labba said the main findings of the study were:
“Meat substitutes such as sausages, balls and hamburgers are currently the most common meat substitute raw materials and are based on plant protein extracts, but the bioavailability of minerals such as iron and zinc is low. This is due to the extremely high content of the anti-nutrient phytic acid that accumulates during protein extraction.This process also accumulates iron, which is not absorbed due to the high amount of phytic acid.”
She further explained:These types of products may have nutritional labeling for iron, but it is not available in any form. [to] It is difficult for consumers. ”
This study demonstrates the need for a more accurate understanding of the nutritional value of meat substitutes. This shows that producers need to be honest about nutrients such as iron that meat substitutes are supposed to contain.
Those wishing to transition to a plant-based diet can work with their doctor or other nutrition professional to ensure that their diet meets their nutritional needs.
The results of this study indicate that people on a plant-based diet should get their iron from sources other than meat substitutes.
But Kristen Carli, registered dietitian and owner of Camelback Nutrition & Wellness, questioned some of the study’s findings. MNT:
“This study suggests that ‘meat substitutes’ are not as nutritious as meat. Omnivores eat meat, but they also eat a variety of other foods that contain iron, zinc, and protein. is.”
“It is possible, and even expected, that these nutrients are present in other foods. Additionally, many vegetarians do not eat meat substitutes, instead eating other forms such as beans and quinoa. of plant-based protein.
“If you’re transitioning to a plant-based diet, you don’t have to rely heavily on meat substitutes to provide all the nutrition you need,” Karli pointed out.
