Nutritional assessment of plant-based meat analogues on the Swedish market
Nutritional quality of 142 plant-based meat analogues (PBMAs) on the Swedish market were assessed by nutritional contribution (NC) to recommended nutrient intake, three labelling systems (Keyhole, Nutri-Score, nutrition claims) and comparisons to meat references. Based on median (min-max) NC for macronutrients, PBMAs in general appeared as healthy options to meat due to higher NC per 100 g for fibre [PBMAs: 15% (1-33%) vs meat: 0% (0-2%)] and lower NC for saturated fat [PBMAs: 4% (0-59%) vs meat: 15% (1-51%)]. The NC per 100 g for salt was substantial for both PBMAs [25% (5-52%)] and meat [24% (2-55%)]. Limited data for micronutrients indicated that PBMAs are higher in iron compared to meat. Nutrition quality varied both between and within product categories. Mince, bite/fillet and nugget analogues were the main healthier categories, according to labelling systems. Bioavailability of iron, protein quality and effects of processing are important future aspects to consider.
Medienart: |
E-Artikel |
---|
Erscheinungsjahr: |
2022 |
---|---|
Erschienen: |
2022 |
Enthalten in: |
Zur Gesamtaufnahme - volume:73 |
---|---|
Enthalten in: |
International journal of food sciences and nutrition - 73(2022), 7 vom: 16. Nov., Seite 889-901 |
Sprache: |
Englisch |
---|
Beteiligte Personen: |
Bryngelsson, Susanne [VerfasserIn] |
---|
Links: |
---|
Themen: |
E1UOL152H7 |
---|
Anmerkungen: |
Date Completed 21.10.2022 Date Revised 21.10.2022 published: Print-Electronic Citation Status MEDLINE |
---|
doi: |
10.1080/09637486.2022.2078286 |
---|
funding: |
|
---|---|
Förderinstitution / Projekttitel: |
|
PPN (Katalog-ID): |
NLM341807133 |
---|
LEADER | 01000naa a22002652 4500 | ||
---|---|---|---|
001 | NLM341807133 | ||
003 | DE-627 | ||
005 | 20231226012624.0 | ||
007 | cr uuu---uuuuu | ||
008 | 231226s2022 xx |||||o 00| ||eng c | ||
024 | 7 | |a 10.1080/09637486.2022.2078286 |2 doi | |
028 | 5 | 2 | |a pubmed24n1139.xml |
035 | |a (DE-627)NLM341807133 | ||
035 | |a (NLM)35658803 | ||
040 | |a DE-627 |b ger |c DE-627 |e rakwb | ||
041 | |a eng | ||
100 | 1 | |a Bryngelsson, Susanne |e verfasserin |4 aut | |
245 | 1 | 0 | |a Nutritional assessment of plant-based meat analogues on the Swedish market |
264 | 1 | |c 2022 | |
336 | |a Text |b txt |2 rdacontent | ||
337 | |a ƒaComputermedien |b c |2 rdamedia | ||
338 | |a ƒa Online-Ressource |b cr |2 rdacarrier | ||
500 | |a Date Completed 21.10.2022 | ||
500 | |a Date Revised 21.10.2022 | ||
500 | |a published: Print-Electronic | ||
500 | |a Citation Status MEDLINE | ||
520 | |a Nutritional quality of 142 plant-based meat analogues (PBMAs) on the Swedish market were assessed by nutritional contribution (NC) to recommended nutrient intake, three labelling systems (Keyhole, Nutri-Score, nutrition claims) and comparisons to meat references. Based on median (min-max) NC for macronutrients, PBMAs in general appeared as healthy options to meat due to higher NC per 100 g for fibre [PBMAs: 15% (1-33%) vs meat: 0% (0-2%)] and lower NC for saturated fat [PBMAs: 4% (0-59%) vs meat: 15% (1-51%)]. The NC per 100 g for salt was substantial for both PBMAs [25% (5-52%)] and meat [24% (2-55%)]. Limited data for micronutrients indicated that PBMAs are higher in iron compared to meat. Nutrition quality varied both between and within product categories. Mince, bite/fillet and nugget analogues were the main healthier categories, according to labelling systems. Bioavailability of iron, protein quality and effects of processing are important future aspects to consider | ||
650 | 4 | |a Journal Article | |
650 | 4 | |a meat alternative | |
650 | 4 | |a meat substitute | |
650 | 4 | |a nutrition labelling | |
650 | 4 | |a nutrition profile | |
650 | 4 | |a protein | |
650 | 7 | |a Micronutrients |2 NLM | |
650 | 7 | |a Iron |2 NLM | |
650 | 7 | |a E1UOL152H7 |2 NLM | |
700 | 1 | |a Moshtaghian, Hanieh |e verfasserin |4 aut | |
700 | 1 | |a Bianchi, Marta |e verfasserin |4 aut | |
700 | 1 | |a Hallström, Elinor |e verfasserin |4 aut | |
773 | 0 | 8 | |i Enthalten in |t International journal of food sciences and nutrition |d 1995 |g 73(2022), 7 vom: 16. Nov., Seite 889-901 |w (DE-627)NLM075122650 |x 1465-3478 |7 nnns |
773 | 1 | 8 | |g volume:73 |g year:2022 |g number:7 |g day:16 |g month:11 |g pages:889-901 |
856 | 4 | 0 | |u http://dx.doi.org/10.1080/09637486.2022.2078286 |3 Volltext |
912 | |a GBV_USEFLAG_A | ||
912 | |a GBV_NLM | ||
951 | |a AR | ||
952 | |d 73 |j 2022 |e 7 |b 16 |c 11 |h 889-901 |