2026-04-14T02:56:07Zhttps://recercat.cat/oai/requestoai:recercat.cat:20.500.14342/37072025-05-15T19:20:28Zcom_2072_482405com_2072_183628col_2072_482409
RECERCAT
author
Rizzolo-Brime, Lucía
author
Puyol Martin, Yael
author
Jakszyn, Paula
author
Orta-Ramirez, Alicia
2025-05-15T19:20:28Z
2025-05-15T19:20:28Z
2023-03
http://hdl.handle.net/20.500.14342/3707
https://doi.org/10.3390/nu15061325
Since the classification of processed meat as carcinogenic by the International Agency for
Research on Cancer (IARC) in 2015, an increase in consumption of plant-based meat alternatives
(PBMAs) has been observed worldwide. This occurs in a context characterized by concern for
health, animal welfare, and sustainability; however, evidence of their nutritional quality is still
limited. Therefore, our objective was to evaluate the nutritional profile and processing degree of
PBMAs available in Spain. In 2020, products from seven Spanish supermarkets were analyzed for
their nutritional content and ingredients. Of the 148 products, the majority were low in sugars but
moderate in carbohydrates, total and saturated fat, and high in salt. The main vegetable protein
sources were soy (91/148) and wheat gluten (42/148). Comparatively, 43/148 contained animal
protein, the most common being egg. Overall, PBMAs had a long list of ingredients and additives,
and they were classified as ultra-processed foods (UPFs) according to the NOVA system. This study
shows that the PBMAs available in Spanish supermarkets have a variable nutritional composition
within and between categories. Further research is needed to determine if replacing meat with these
UPFs could be a good alternative towards healthier and more sustainable dietary patterns.
eng
© L'autor/a Attribution 4.0 International
Carn -- Substituts -- Avaluació
Supermercats -- Espanya
Nutritional assessment of plant-based meat alternatives: a comparison of nutritional information of plant-based meat alternatives in Spanish supermarkets
info:eu-repo/semantics/article