ArticleNutrients2022
Plant-Based Alternative Products: Are They Healthy Alternatives? Micro- and Macronutrients and Nutritional Scoring.
Article in Nutrients, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 61 papers, 1 of them a synthesis that pooled it.
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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.
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Who cites it
61 citing papers in PubMed, 1 synthesis or guideline pooled it, 142 citations in OpenAlex.
- Systematic review and meta-analysis of iodine nutrition in modern vegan and vegetarian diets.The British journal of nutrition · 2023Pooled it
- Nutrient and Discretionary Food Intake in Vegan Adult Australians: A Cross-Sectional Study.Nutrition bulletin · 2026Article
- Trichoderma spp., Bacillus spp. and Pseudomonas spp. isolated from commercial products show biocontrol activity against soil-borne pathogens in soybean.Scientific reports · 2026Article
- Consumption Habits and Perception of Plant-Based Milk and Dairy Alternatives Among Vegetarians and Omnivores: A Case Study of Consumers in Slovenia.Foods (Basel, Switzerland) · 2026Article
- What Is the Role of Plant-Based Alternatives to Animal Foods in the Great Food Transformation: A Narrative Review.The Journal of nutrition · 2026Review
- Fatty acid composition of ground-beef products and their plant-based meat substitutes available in Hungary.Frontiers in nutrition · 2026Article
- When ultra-processing obscures sustainable dietary transitions.Frontiers in nutrition · 2026Article
- Research Progress on the Intervention of Traditional Chinese Medicine Monomers on Signaling Pathways Related to Sarcopenia and Osteoporosis.Current protein & peptide science · 2026Review
- Plant-based meat substitutes on the German market: a characterization based on declared nutrient contents, Nutri-Score, organic and vegan labeling, and use of iodized salt.Frontiers in nutrition · 2026Article
- Nutritional quality of plant-based beverages in Türkiye: application of the updated nutri-score algorithm.Frontiers in nutrition · 2026Article
- The nutritional composition and impact on UK dietary intakes of meat and plant-based meat alternatives.NPJ science of food · 2025Article
- A Nutritional Evaluation of Plant-Based Meat and Sausage Analogues.Foods (Basel, Switzerland) · 2025Article
- Dietary Plant-Based Protein Supplements: Sources, Processing, Nutritional Value, and Health Benefits.Foods (Basel, Switzerland) · 2025Review
- Article
- Identification of significant genome-wide associations and QTL underlying variation in seed protein composition in pea (Pisum sativum L.).The plant genome · 2025Article
- Organophosphorus Flame Retardant, Phthalate, and Alternative Plasticizer Contamination in Novel Plant-Based Food: A Food Safety Investigation.Environmental science & technology · 2025Article
- Plant-Based Meat Alternatives on the Island of Ireland: Changes in the Market and Comparisons with Conventional Meat.Foods (Basel, Switzerland) · 2025Article
- Application of Nordic Keyhole and Nutri-Score for assessment of nutritional quality of plant-based dairy analogues.BMC nutrition · 2025Article
- Sustainable HEalthy Diet practices: a cross-sectional analysis of an adult Greek sample.Nutrition journal · 2025Article
- Salty Biscuits Enriched with Fresh and Dried Bee Pollen: Chemical, Technological, and Sensory Characterization.Foods (Basel, Switzerland) · 2025Article
1 more citing papers are in PubMed but not listed here.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
2 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In recent decades, the demand, supply, and consumption of plant-based (pb) alternative products have increased worldwide. The objective of this study was to characterize pb meat and cheese products and compare them with their respective animal-based products. Data were collected in online market analyses (2019/2021). Nutritional data, Nutri-Score, and analysis of micronutrients are presented in this article. The number of products has grown in all categories, with the largest increase of 110% in pb cheese. The main protein sources in pb meat were soy and wheat, followed by an increasing use of peas. Pb meat generally contained less energy and total and saturated fat, but more carbohydrates and sugars than meat. In pb cheese, the protein content was lower than that of cheese. In 3 of 17 food groups, the salt content of pb alternatives was lower than in animal products. The daily requirement for iron could be covered better by pb alternatives than previously anticipated as well as the need for the vitamins E and K. The calculated Nutri-Score was generally lower for pb meat and higher for pb cheese than for the respective animal products. The trend towards consumption of pb alternative products is increasing, but the high level of processing, wide range of nutrients, and high salt content indicate the need for nutritional guidelines for these products.
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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.