Low nutritional quality in vegetarian meat su

As more people choose a plant-based diet, the availability of plant protein-based alternatives to meat has increased dramatically.At the same time, there are many challenges regarding the nutritional value of these products. A study from Chalmers Institute of Technology in Sweden claims that many of the meat substitutes sold in Sweden contain high amounts of iron in a form that cannot be absorbed by the body.

A diet composed primarily of plant foods, such as roots, legumes, fruits and vegetables, generally has a lower climate impact and health benefits, such as a lower risk of age-related diabetes and cardiovascular disease. Also related to shown in several large-scale studies. However, there is far less research into how people’s health is affected by eating products known as structured* vegetable proteins.

In a new Chalmers study, researchers from the Department of Food and Nutritional Sciences analyzed 44 different meat substitutes sold in Sweden. The product is made primarily from soy and pea proteins, but it also contains the fermented soy products tempeh and mycoprotein, which are proteins from fungi.

“There was wide variation in nutritional content and sustainability from a health perspective among these products. In general, the estimated absorption of iron and zinc from the products was very low. , because these meat substitutes contain high levels of phytic acid, an anti-nutrient that inhibits the absorption of minerals in the body,” says Cecilia Meyer-Rabba, lead author of the study. base protein.

Lack of minerals needed by the body

Phytates are found naturally in beans and grains. It accumulates when protein is extracted for use in meat substitutes. In the gastrointestinal tract, where mineral absorption takes place, phytic acid forms insoluble compounds with essential dietary minerals, particularly nonheme iron (iron found in plant foods) and zinc.

‘Both iron and zinc also accumulate in protein extracts. It is not.

Iron deficiency in women is a widespread global problem. In Europe, 10-32% of women of childbearing age are affected**, and in Sweden, almost 1 in 3 of her teenage girls who attend secondary school are affected. ***. Women are also the group in society who switched to a plant-based diet and consumed the least amount of red meat, which is the main source of easily absorbed iron in the digestive tract.

“When it comes to minerals in meat substitutes, it’s clear that how much your body can absorb is a very important consideration. Fortified with phytate, it is still inhibited by phytate. I believe,” said Anne-Sophie Sandberg, a professor of food and nutritional sciences at Chalmers and co-author of the study. .

The food industry needs new ways

Tempeh, made from fermented soybeans, differed from other meat substitutes in the amount of iron that the body could absorb. Mycoprotein did not contain any known anti-absorption substances and stood out for its high zinc content. And how this affects nutrient absorption is still unknown.

“Plant-based foods are critical to the transition to sustainable food production, and plant-based meat substitutes have great development potential. In addition to utilizing and optimizing the process technology of , we need to develop new methods to enhance the absorption of various important nutrients.

Vegetable protein production

• Most existing plant-based protein products on the market are based on proteins that have been extracted from cultivated plants such as soybeans and separated from the other components of the plant.
• The protein is then subjected to high pressure and temperature, known as texturing, to restructure the protein so that it can be combined with other ingredients to achieve a meatier, chewier product.
• According to Chalmers’ research, the nutritional value of currently available meat substitutes depends on the choice of raw materials (often imported soybeans) and processing conditions (anti-nutrient content), as well as additives (fat quality and salt content). ) is often insufficient.
• A diet containing 150 grams of meat substitutes corresponds to 60% of the maximum recommended daily salt intake. This is 6 grams according to the Nordic Nutrition Recommendations.

* Proteins are remodeled by high pressure and temperature.

** Milman, Taylor, Merkel, & Brannon: Iron status of pregnant and reproductive-age women in Europe. Am J Clin Nutr 2017; 106 (supplement): 1655S-62S.

*** Riksmaten Adolescents Survey 2016-2017, Swedish National Food Agency (Livsmedelsverket) Report Series No. 23 February 2018. Swedish National Food Authority (Livsmedelsverket) 2018.

Read the full article at nutrients:

Bioavailability of putative iron and zinc nutrients in meat substitutes available on the Swedish market

The authors of this study are Cecilia Mayer Labba, Hannah Steinhausen, Linnea Almius, Knud Erik Bach Knudsen, and Ann-Sofie Sandberg. Researchers work at Chalmers University of Technology and Aarhus University.

This study was funded by the Bertebos Foundation, the Swedish Research Council Formas, and the Vestra Gotaland Region.

For more information, please contact:

Dr. Cecilia Mayer Labba, Department of Biology and Biotechnology, Chalmers Institute of Technology, cecilia.mayer.labba@chalmers.se +46 (0)31 772 38 11

Professor Ann-Sofie Sandberg, Department of Biology and Biotechnology, Chalmers Institute of Technology, ann-sofie.sandberg@chalmers.se +46 (0)31 772 38 26

caption: Dr. Cecilia Mayer Labba, Department of Biology and Biotechnology, Chalmers Institute of Technology. credit: Martina Boutrac/Charmers

Ann-Sofie Sandberg Professor, Department of Biology and Biotechnology, Chalmers Institute of Technology. Credit: Chalmers

Vegetarian meat photo. credit: unsplash