ArticleFrontiers in public health2022
Are Vegan Alternatives to Meat Products Healthy? A Study on Nutrients and Main Ingredients of Products Commercialized in Brazil.
Article in Frontiers in public health, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 21 papers, 1 of them a synthesis that pooled it.
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Who cites it
21 citing papers in PubMed, 1 synthesis or guideline pooled it, 37 citations in OpenAlex.
- Healthy Behavior and Sports Drinks: A Systematic Review.Nutrients · 2023Pooled it
- Trends in Sodium Content of Meat-Based Versus Meat-Free Menu Items in 75 Large Chain Restaurants in the U.S., 2013-2021.American journal of preventive medicine · 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
- 'Do plant-based meats offer a steppingstone towards healthier choices? A cross-sectional audit of the UK market'.Journal of nutritional science · 2026Article
- Fatty acid composition of ground-beef products and their plant-based meat substitutes available in Hungary.Frontiers in nutrition · 2026Article
- A Nutritional Evaluation of Plant-Based Meat and Sausage Analogues.Foods (Basel, Switzerland) · 2025Article
- Plant-Based Meat Alternatives on the Island of Ireland: Changes in the Market and Comparisons with Conventional Meat.Foods (Basel, Switzerland) · 2025Article
- Plant-Based Burgers in the Spotlight: A Detailed Composition Evaluation and Comprehensive Discussion on Nutrient Adequacy.Foods (Basel, Switzerland) · 2025Article
- Plant-based Meat Analogs: Perspectives on Their Meatiness, Nutritional Profile, Environmental Sustainability, Acceptance and Challenges.Current nutrition reports · 2024Review
- Blend of Baru (Dipteryx alata Vog.) By-Products as Nutritive and Healthy Food Ingredients: Chemical Composition, Functional Properties and Application in Plant-Based Burger.Plant foods for human nutrition (Dordrecht, Netherlands) · 2024Article
- Comparing Nutrient Profiles of Meat and Fish with Plant-Based Alternatives: Analysis of Nutrients, Ingredients, and Fortification Patterns.Nutrients · 2024Article
- Analysis of the Nutritional Composition of Ready-to-Use Meat Alternatives in Belgium.Nutrients · 2024Article
- Brazilian Front-of-Package Labeling: A Product Compliance Analysis 12 Months after Implementation of Regulations.Nutrients · 2024Article
- Nutrition classification schemes for plant-based meat analogues: Drivers to assess nutritional quality and identity profile.Current research in food science · 2024Article
- Ultra-processing markers are more prevalent in plant-based meat products as compared to their meat-based counterparts in a German food market analysis.Public health nutrition · 2023Article
- Comparison of the Declared Nutrient Content of Plant-Based Meat Substitutes and Corresponding Meat Products and Sausages in Germany.Nutrients · 2023Article
- Perspective: Plant-Based Meat Alternatives Can Help Facilitate and Maintain a Lower Animal to Plant Protein Intake Ratio.Advances in nutrition (Bethesda, Md.) · 2023Article
- Article
- Nutritional Profile of Commercialized Plant-Based Meat: An Integrative Review with a Systematic Approach.Foods (Basel, Switzerland) · 2023Review
- Nutritional Quality of Plant-Based Meat and Dairy Imitation Products and Comparison with Animal-Based Counterparts.Nutrients · 2023Article
Corrections and comments
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Authors and funding
8 authors at 5 institutions in 5 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Proteins are essential components in human nutrition, and animal products are usually the primary sources of human ingestion. However, the number of adherents to vegetarian and vegan diets has grown significantly, highlighting the need for alternatives to replace animal proteins. Meat substitutes aim to mimic the nutritional value and sensory characteristics of meat. However, studies suggest differences in their composition. This study is the first to evaluate Brazilian meat substitutes' nutritional quality and ingredients. A quantitative cross-sectional survey was performed in three steps: (i) Sample mapping of products commercialized nationwide; (ii) Ingredients and nutritional data collection and classification; (iii) Statistical analysis. One hundred twenty-five meat substitutes were included and described. The primary protein sources were soy, gluten, and pea protein ingredients. Vegan meat substitutes presented similar energy and protein values, with few exceptions among samples, with vegan canned fish alternatives presenting less protein than their counterparts. Overall vegan products did not differ regarding sodium levels but showed high amounts to compose a lunch or dinner meal. Vegan meat substitutes showed higher carbohydrates, dietary fiber concentrations, and few differences regarding total and saturated fat. Vegan meat substitutes may contribute to the adherence and maintenance of vegan and vegetarian diets. However, future studies about the implemented ingredients are needed.
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