ReviewCurrent nutrition reports2020
Meet the Meat Alternatives: The Value of Alternative Protein Sources.
Review in Current nutrition reports, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 27 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
27 citing papers in PubMed.
- Food Safety and Nutritional Aspects of Plant-Based Dairy and Meat Alternatives: A Review.Food science & nutrition · 2026Review
- Rethinking Meat Alternatives in Eastern Europe: A Just Transition Lens on Policy, Perception, and Innovation in Romania.Food science & nutrition · 2026Article
- Future Protein Sources in Sports Nutrition: Sustainable Solutions.Current nutrition reports · 2026Review
- Is There a Specific Role for Fungal Protein Within Food Based Dietary Guidelines? A Roundtable Discussion.Nutrition bulletin · 2025Article
- Evolving Appetites: Current Evidence and Future Perspectives in Terms of Meat Substitutes in Europe.Food science & nutrition · 2025Article
- The impact of consumer in-home cooking methods on the physicochemical, sensory, and nutritional attributes of plant-based meat analogues (PBMAs) and meat: a review.Food production, processing and nutrition · 2025Review
- Role of SimulatedNutrients · 2024Article
- Current challenges of alternative proteins as future foods.NPJ science of food · 2024Review
- Sausage Quality during Storage under the Partial Substitution of Meat with Fermented Oyster Mushrooms.Foods (Basel, Switzerland) · 2024Article
- An Introduction to Traditional and Novel Alternative Proteins for Low- and Middle-Income Countries.Current developments in nutrition · 2024Article
- GastronOmics: Edibility and safety of mycelium of the oyster mushroomCurrent research in food science · 2024Article
- The role of algae, fungi, and insect-derived proteins and bioactive peptides in preventive and clinical nutrition.Frontiers in nutrition · 2024Review
- Comprehensive Review on the Role of Plant Protein As a Possible Meat Analogue: Framing the Future of Meat.ACS omega · 2023Review
- How Different Dimensions Shape the Definition of Meat Alternative Products: A Scoping Review of Evidence between 2000 and 2021.Current developments in nutrition · 2023Article
- Sustainable Strategies for Increasing Legume Consumption: Culinary and Educational Approaches.Foods (Basel, Switzerland) · 2023Review
- Impact of Ultrasonication on African Oil Bean (Foods (Basel, Switzerland) · 2023Article
- Algae as a potential source of protein meat alternatives.Frontiers in nutrition · 2023Review
- Non-animal-based options for animal-based foods- towards a systematic terminology.Frontiers in nutrition · 2023Article
- Protein Sources Alternative to Meat: State of the Art and Involvement of Fermentation.Foods (Basel, Switzerland) · 2022Review
- Fungal-Derived Mycoprotein and Health across the Lifespan: A Narrative Review.Journal of fungi (Basel, Switzerland) · 2022Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
purpose of reviewMeat alternatives are non-animal-based proteins with chemical characteristics and aesthetic qualities comparable to meat. The global increase in meat consumption is associated with the adverse environmental impacts such as increased greenhouse gas emissions contributing to global warming and higher water/land use. In this review, we focus on the development, availability, and nutritional value of various meat alternatives and their impact on meat consumption. RECENT
findingsChanging dietary patterns and drive for environmental conservation contribute to the recent increase in the consumption of environmental friendly sources of proteins such as plant-based and mycoprotein-based meat alternatives. Perceived lack of naturalness and poor cultural acceptance present as roadblocks for widespread societal acceptance for meat alternatives. Continued research and efforts are needed to make the meat alternatives more aesthetically appealing with improved nutritive value.
Indexed as
Identifiers
33151486What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.