Evidence map›Paper›PMID 38221826›Full record

ArticleThe British journal of nutrition2024

Nutritional composition of ultra-processed plant-based foods in the out-of-home environment: a multi-country survey with plant-based burgers.

R E Vellinga, H L Rippin, B G Gonzales, E H M Temme, C Farrand, A Halloran, B Clough, K Wickramasinghe, M Santos, T Fontes and 11 more

Open access · hybridAbstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in The British journal of nutrition, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.

0numbers the graph read from it
0cells of the map it votes in
11citing papers in PubMed
7.3field-weighted citation impact, top 3% of its field
1 · What the graph read from it

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.

2 · The registry

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.

3 · Its place in the literature

Who cites it

11 citing papers in PubMed, 16 citations in OpenAlex.

  1. Trial
  2. Plant-based analogues to meat and dairy for sustainable food systems.The Proceedings of the Nutrition Society · 2026
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4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

21 authors at 6 institutions in 5 countries.

R E VellingaCentre for Nutrition, Prevention and Health Services, National Institute for Public Health and the Environment (RIVM), Bilthoven, The Netherlands.ORCID 0000-0002-8477-4905
H L RippinSpecial Initiative on NCDs and Innovation, WHO Regional Office for Europe, Copenhagen, Denmark.
B G GonzalesDepartment of Public Health and Primary Care, Faculty of Medicine and Health Sciences, Ghent University, Gent, Belgium.
E H M TemmeCentre for Nutrition, Prevention and Health Services, National Institute for Public Health and the Environment (RIVM), Bilthoven, The Netherlands.
C FarrandSpecial Initiative on NCDs and Innovation, WHO Regional Office for Europe, Copenhagen, Denmark.
A HalloranSpecial Initiative on NCDs and Innovation, WHO Regional Office for Europe, Copenhagen, Denmark.
B CloughSpecial Initiative on NCDs and Innovation, WHO Regional Office for Europe, Copenhagen, Denmark.
K WickramasingheSpecial Initiative on NCDs and Innovation, WHO Regional Office for Europe, Copenhagen, Denmark.
M SantosFood and Nutrition Department, National Institute of Health Doutor Ricardo Jorge (INSA), Lisbon, Portugal.
T FontesFood and Nutrition Department, National Institute of Health Doutor Ricardo Jorge (INSA), Lisbon, Portugal.
M J PiresFood and Nutrition Department, National Institute of Health Doutor Ricardo Jorge (INSA), Lisbon, Portugal.
A C NascimentoFood and Nutrition Department, National Institute of Health Doutor Ricardo Jorge (INSA), Lisbon, Portugal.
S SantiagoFood and Nutrition Department, National Institute of Health Doutor Ricardo Jorge (INSA), Lisbon, Portugal.
H E BurtWolfson Institute of Population Health, Barts and The London School of Medicine and Dentistry, Queen Mary University of London, London, UK.
M K BrownWolfson Institute of Population Health, Barts and The London School of Medicine and Dentistry, Queen Mary University of London, London, UK.
K H JennerObesity Health Alliance, Wells Lawrence House, London, UK.
R AlessandriniWolfson Institute of Population Health, Barts and The London School of Medicine and Dentistry, Queen Mary University of London, London, UK.
A M MarczakTechnical University of Denmark, Kongens Lyngby, Denmark.
R FloreTechnical University of Denmark, Kongens Lyngby, Denmark.
Y SunTechnical University of Denmark, Kongens Lyngby, Denmark.
C MottaFood and Nutrition Department, National Institute of Health Doutor Ricardo Jorge (INSA), Lisbon, Portugal.
National Institute of Health Dr. Ricardo Jorge · PTWorld Health Organization Regional Office for Europe · DKQueen Mary University of London · GBTechnical University of Denmark · DKNational Institute for Public Health and the Environment · NLGhent University · BE

Funding

Medical Research Council MR/V005847/1World Health Organization 001
6 · The paper itself

Abstract

Ultra-processed plant-based foods, such as plant-based burgers, have gained in popularity. Particularly in the out-of-home (OOH) environment, evidence regarding their nutritional profile and environmental sustainability is still evolving. Plant-based burgers available at selected OOH sites were randomly sampled in Amsterdam, Copenhagen, Lisbon and London. Plant-based burgers (patty, bread and condiment) (

Indexed as

Dietary FiberEnergy IntakeNutritive ValueAmino AcidsBreadDietary CarbohydratesDietary FatsDietary ProteinsFast FoodsFood HandlingHumansMineralsNutrientsAmino AcidsDietary CarbohydratesDietary FatsDietary FiberDietary ProteinsMineralsNutrientsFood environmentOut-of-homePlant-based foodsUltra-processed foodsVegan burgers

Identifiers

PMID38221826
PMCPMC11063664
OpenAlexW4390883308

What OpenQuestion holds

Textmetadata
LicenceCC BY
Read underepoch 390

Registered trials

None linked

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.