ArticlePublic health nutrition2023
Ultra-processing markers are more prevalent in plant-based meat products as compared to their meat-based counterparts in a German food market analysis.
Article in Public health nutrition, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
What it found
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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.
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Who cites it
7 citing papers in PubMed.
- Relationship between 39 dietary markers of ultra-processed food and incident depression: evidence from the prospective UK Biobank cohort study.European journal of nutrition · 2026Article
- Ultra-processed food intake and its nutritional consequences among youth when consuming vegan, lacto-ovo-vegetarian, pescatarian or omnivore diets: a cross-sectional study.Nutrition journal · 2026Article
- When ultra-processing obscures sustainable dietary transitions.Frontiers in nutrition · 2026Article
- Fatty acid composition of ground-beef products and their plant-based meat substitutes available in Hungary.Frontiers in nutrition · 2026Article
- Association of 37 markers of ultra-processing with all-cause mortality: a prospective cohort study in the UK Biobank.EClinicalMedicine · 2025Article
- Higher Consumption of Ultra-Processed Foods Is Associated with Lower Plant-Based Diet Quality in Australian Adults.Nutrients · 2025Article
- A framework for adequate nourishment: balancing nutrient density and food processing levels within the context of culturally and regionally appropriate diets.Animal frontiers : the review magazine of animal agriculture · 2025Article
Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
objectiveTo compare ultra-processing markers and nutrient composition in plant-based meat products (PBMP) with equivalent meat-based products (MBP).
designA total of 282 PBMP and 149 MBP within 18 product categories were assessed. Based on the NOVA classification, 33 ultra-processing markers were identified and six ultra-processing bullet categories were defined, that is flavour, flavour enhancer, sweetener, colour, other cosmetic additives and non-culinary ingredients. The ingredient lists were analysed concerning these ultra-processing markers and ultra-processing bullet categories, as well as nutrient composition, for all PBMP and MBP. Differences between PBMP and MBP were assessed using chi-square and Mann-Whitney
settingCross-sectional analysis.
participants282 PBMP and 149 MBP.
resultsThe percentage of ultra-processed food (UPF) items was significantly higher in PBMP (88 %) as compared to MBP (52 %) (
conclusionsUltra-processing markers are significantly more prevalent in PBMP as compared to MBP. Since UPF intake has been convincingly linked to metabolic and CVD, substituting MBP with PBMP might have negative net health effects.
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Registered trials
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