The nutritional composition and impact on UK dietary intakes of meat and plant-based meat alternatives

Gouela, M., Stergiadis, S. ORCID: https://orcid.org/0000-0002-7293-182X and Clegg, M. (2025) The nutritional composition and impact on UK dietary intakes of meat and plant-based meat alternatives. npj Science of Food. ISSN 2396-8370 (In Press)

Abstract/Summary

Meat alternatives are designed to be used as like-for-like replacements for meat, however, meat is a source of key nutrients. Implications for impact on dietary intakes is unknown. Nutritional information on plant-based meat alternatives (n=475) and meat products (n=754) available in the UK was collected. The products were categorized into food type as per the UK National Diet and Nutrition Survey (NDNS) and into sub-categories; meat (ME), plant-based (PB) and mycoprotein (MP). The NDNS data was used to calculate intake of meat products across age groups. PB and MP were then substituted for meat intakes, and energy and nutrient intakes calculated and compared to UK Dietary Reference Values. Price, fat, saturated fat, carbohydrate, sugar, protein, fibre, and energy were different between ME, MP and PB products (P<0.001), leading to changes in nutrient intakes. There was considerable variation between products categories, highlighting the impact of like-for-like replacements on nutrient intakes.

Item Type	Article
URI	https://centaur.reading.ac.uk/id/eprint/124253
Refereed	Yes
Divisions	Life Sciences > School of Agriculture, Policy and Development > Department of Animal Sciences Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Human Nutrition Research Group
Publisher	Nature
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