Calls for plant-based alternatives to be provided with warning signs

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Plant-based alternatives to meat, cheese, eggs and yoghurt should be more clearly labeled and categorized to ensure people are aware of products that are ultra-processed, a study suggests.

Plant-based alternatives could be a “useful stepping stone” to a healthy and sustainable diet, although researchers warned that nutritional value can vary significantly from product to product.

As part of a review of evidence on plant-based alternatives, academics said the products tend to have a lower impact on the environment than those derived from animals and “have the potential to be healthier and rich in nutrients”.

However, they added that their nutritional content is complex.

The key primary ingredient, as well as the processing techniques and brand, were all critical in determining its nutritional value and environmental impact.

Ultra-processed foods (UPFs) tend to be higher in fat, sugar and salt and contain chemicals, colourants, sweeteners and preservatives that extend shelf life.

Although researchers said all plant-based alternatives “technically” fall into this category, they found that the nutritional content of some products aligns with healthy eating recommendations, including high fiber content and low saturated fat content.

They added that creating a “clear separation” between products that are less processed and those that are ultra-processed could allow for better assessment of short- and long-term health impacts.

First author Sarah Najera Espinosa, a research student at the London School of Hygiene and Tropical Medicine, added: “Although whole foods are still considered the ‘gold standard’ for healthy and environmentally friendly diets, the environmental and health outcomes of a number of new plant-based foods are promising.

“Our research has shown that some products, such as legume- and vegetable-based drinks and legume-based meats and mycoproteins, have the potential to be a useful stepping stone in the process of food system and nutrition transformation, if carefully selected.”

The study – which excluded tofu, tempeh and seitan, foods that have been part of traditional Asian diets for centuries – analyzed more than 90 studies and reports from 2016 and 2022.

Academics say the “limited evidence” on swapping meat for plant-based alternatives suggests the shift could be good for health, but results for plant-based drinks were mixed, with links to micronutrient deficiencies.

They also found that most meat and dairy alternatives had more fiber and lower levels of saturated fat, although some cheese alternatives had higher saturated fat levels than their dairy counterparts.

Both meat and drink alternatives had, on average, the same salt content as animal products, although meat alternatives contained more sugar.

The team suggested that labeling and subcategorizing plant-based alternatives – along with studies to evaluate how dietary changes affect the environment – ​​should be a priority for policymakers.