Authors of a study published in Scientific Reports found that meat alternatives cannot be a full replacement.
Plant-based meat substitutes are becoming increasingly popular. It is assumed that the sector of the economy associated with their manufacture and sale, by 2016 will grow to 30 billion dollars a year compared to 11 billion in 2019. The growth of the meat market is expected to be much more modest. The ubiquity of plant-based meat substitutes raises questions about their nutritional value and how complete a meat alternative they are.
For a new study, scientists from Duke University compared 18 samples of plant-based meat substitute patties and 18 meat patties (grass-fed beef). The label of the product from vegetable substitutes indicated the composition of 13 substances — proteins, fats and vitamins that are found in meat. The authors of the scientific work were primarily interested in the characteristics of the components that did not appear on the label.
Scientists analyzed the composition of cutlets after cooking. They determined the concentration of 190 nutrients in them. The content of 171 substances in meat products and its substitutes differed significantly. 22 of them were contained only in meat products, and 31 — only in vegetable products.
“It is important that consumers understand that these products cannot be considered nutritionally interchangeable. It cannot be said that some of them are better than others,” said Stephan van Vliet, co-author of the study.
Among the substances that were found in greater quantities in meat were creatine, spermine, glucosamine, anserine, docosahexaenoic acid (omega-3 acid) and some others. The scientists indicated that these compounds «have potentially important physiological, anti-inflammatory, and immunomodulatory roles.»
“These nutrients are important for our brain and other organs, including muscles. But obviously some people follow a vegan diet and may be healthy,” van Willet commented.
Meat substitute cutlets were richer in phytosterols and phenols. It is known that these substances can help lower blood cholesterol levels, alleviate inflammation, and also have antioxidant activity.
The authors of the study emphasize that animal and plant products complement each other well, as they provide a person with different nutrients.