Please use this identifier to cite or link to this item: https://doi.org/10.3390/nu13082527
Title: Unintended consequences: Nutritional impact and potential pitfalls of switching from animal‐ to plant‐based foods
Authors: Tso, Rachel
Forde, Ciaran G. 
Keywords: Flexitarian
Nutrient intakes
Plant‐based meat alternatives
Vegan
Vegetarian
Issue Date: 23-Jul-2021
Publisher: MDPI AG
Citation: Tso, Rachel, Forde, Ciaran G. (2021-07-23). Unintended consequences: Nutritional impact and potential pitfalls of switching from animal‐ to plant‐based foods. Nutrients 13 (8) : 2527. ScholarBank@NUS Repository. https://doi.org/10.3390/nu13082527
Rights: Attribution 4.0 International
Abstract: Consumers are shifting towards plant‐based diets, driven by both environmental and health reasons. This has led to the development of new plant‐based meat alternatives (PBMAs) that are marketed as being sustainable and good for health. However, it remains unclear whether these novel PBMAs to replace animal foods carry the same established nutritional benefits as traditional plant‐based diets based on pulses, legumes and vegetables. We modelled a reference omnivore diet using NHANES 2017–2018 data and compared it to diets that substituted animal products in the reference diet with either traditional or novel plant‐based foods to create flexitarian, vegetarian and vegan diets matched for calories and macronutrients. With the exception of the traditional vegan diet, all diets with traditional plant‐based substitutes met daily requirements for calcium, potas-sium, magnesium, phosphorus, zinc, iron and Vitamin B12 and were lower in saturated fat, sodium and sugar than the reference diet. Diets based on novel plant‐based substitutes were below daily requirements for calcium, potassium, magnesium, zinc and Vitamin B12 and exceeded the reference diet for saturated fat, sodium and sugar. Much of the recent focus has been on protein quality and quantity, but our case study highlights the risk of unintentionally increasing undesirable nutrients while reducing the overall nutrient density of the diet when less healthy plant‐based substitutes are selected. Opportunities exist for PBMA producers to enhance the nutrient profile and diversify the format of future plant‐based foods that are marketed as healthy, sustainable alternatives to animal-based products. © 2021 by the authors. Licensee MDPI, Basel, Switzerland.
Source Title: Nutrients
URI: https://scholarbank.nus.edu.sg/handle/10635/232050
ISSN: 2072-6643
DOI: 10.3390/nu13082527
Rights: Attribution 4.0 International
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