Researchers in Singapore conducted a study comparing the health effects of plant-based meat substitutes to traditional meats, focusing on heart health and diabetes risk. The study, published in The American Journal of Clinical Nutrition, involved 89 adults at risk for type 2 diabetes and found no significant heart health benefits of plant-based meat diets compared to animal meat diets. This challenges the notion that plant-based meat alternatives offer the same health advantages as whole plant-based diets, highlighting the need for the food industry to develop nutritionally enhanced and environmentally sustainable substitutes.
Diets rich in plant-based foods have been linked to improved heart and metabolic health due to their health-promoting components like vitamins, fibres and antioxidants. However, cultural, historical, and social influences on meat consumption, as well as socioeconomic factors, can make it challenging for regular meat eaters to switch to plant-based diets. Plant-based meat analogues (PBMAs) are designed to mimic the taste and texture of real meat using sustainable ingredients and are becoming increasingly popular. The new research focused on comparing the effects of diets based on PBMAs and traditional animal-based meats (ABMs) on heart health in Singaporeans at higher risk for type 2 diabetes.
In the 8-week study involving 89 participants, half were asked to eat PBMAs while the other half consumed animal meats. Although there were no significant changes in cholesterol profiles for either diet, both diets were associated with improvements in some blood sugar markers. However, participants eating animal meat managed their blood sugar levels better, suggesting that PBMAs may negatively impact blood sugar control. The nutrient analysis showed that animal meat provided more protein, while PBMAs were higher in sodium, potassium, and calcium. The better blood sugar control in the animal meat group might be due to their lower carb and higher protein intake.
The study did not find a clear advantage of one diet over the other in improving heart health, with blood pressure improvements noted in the animal meat group but not in the PBMA group. The researchers suggested that the benefits associated with plant-based diets might not directly apply to PBMAs due to their nutritional differences from whole plant foods. The study’s findings highlight the need for the food industry to invest in creating new PBMAs that are not only focused on mimicking the taste and texture of meat but are also nutritionally superior and easily absorbed by the body. By improving the nutritional value and environmental sustainability of PBMAs, both manufacturers and consumers could benefit.
Registered dietitians noted that the study’s results were not surprising given that the plant-based meat analogues used in the study were high in sodium and contained reheated seed oils, potentially negating any potential health benefits. They emphasized the importance of focusing on whole, minimally processed foods rather than relying solely on ultra-processed alternatives. While plant-based diets have been linked to better health outcomes, not all plant-based diets are created equal, and it is essential to choose whole food options for optimal health. Further research on the impact of plant-based meat alternatives on health, especially in those at high risk for chronic illnesses, is recommended to better understand their effects on cardiometabolic health.
