Plant-based meat analogues (PBMAs) and their effects on cardiometabolic health: An 8-week randomized controlled trial comparing PBMAs with their corresponding animal-based foods

BACKGROUND

With the growing popularity of plant-based meat analogues (PBMAs), an examination of their effects on health is warranted in an Asian population.

OBJECTIVE

This research investigated the impact of consuming an omnivorous animal-based meat diet (ABMD) compared to a PBMAs diet (PBMD) on cardiometabolic health among adults with elevated risk of diabetes in Singapore.

METHODS

In an 8-week parallel design randomized controlled trial, participants (n=89) were instructed to substitute habitual protein-rich foods with fixed quantities of either PBMAs (n=44) or their corresponding animal-based meats (n=45; 2.5 servings daily) maintaining intake of other dietary components. LDL-cholesterol served as primary outcome, while secondary outcomes included other cardiometabolic disease-related risk factors (e.g. glucose, fructosamine), dietary data, and within a sub-population, ambulatory blood pressure measurements (n=40) at baseline and post-intervention, as well as a 14-day continuous glucose monitor (glucose homeostasis-related outcomes; n=37).

RESULTS

Data from 82 participants (ABMD:42, PBMD:40) were examined. Using linear mixed-effects model, there were significant interaction (time × treatment) effects for dietary trans-fat (increased in ABMD), dietary fiber, sodium and potassium (all increased in PBMD; PInteraction<0.001). There were no significant effects on the lipoprotein profile, including LDL-cholesterol. Diastolic blood pressure (DBP) was lower in the PBMD group (PInteraction=0.041) although the nocturnal DBP markedly increased in ABMD (+3.2% mean) and was reduced in PBMD (-2.6%; PInteraction=0.017). Fructosamine (PTime=0.035) and homeostatic model assessment for β-cell function were improved at week 8 (PTime=0.006) in both groups. Glycemic homeostasis was better regulated in the ABMD than PBMD groups as evidenced by interstitial glucose time in range (ABMD median: 94.1% (Q1:87.2%, Q3:96.7%); PBMD: 86.5% (81.7%, 89.4%); P=0.041). The intervention had no significant effect on the other outcomes examined.

CONCLUSIONS

A plant-based meat analogues diet did not show widespread cardiometabolic health benefits compared with omnivorous diets over 8 weeks. The composition of PBMAs may need to be considered in future trials.

CLINICAL TRIAL REGISTRATION

https://clinicaltrials.gov/ TRIAL REGISTRATION NUMBER: NCT05446753.

Effects of Haematococcus pluvialis Addition on the Sensory Properties of Plant-Based Meat Analogues

Due to the increase in population and the deficiency of land resources, the cost of raising livestock is gradually increasing. Plant-based meat analogues (PBMAs) are considered excellent substitutes for animal meat. Our research investigated the effect of Haematococcus pluvialis (HP) on gluten-based soybean and wheat PBMA with contents of 1%, 3%, 5%, and 7%. Compared with the control group, HP significantly improved the color of the extrudates, showed visual characteristics similar to red meat, and achieved a soft texture and apparent rheological properties. The 7% HP had negative effects on the organizational degree and viscosity. In addition, the E-nose indicated that the different contents of HP changed the flavor of the extrudates. The extrudates with 3% and 5% HP were most similar to each other among all of the extrudates for volatile compounds, and the extrudates with 1% HP and 7% HP had significantly different flavors compared to the control group. Furthermore, 20 different volatile compounds were compared according to their retention indices and retention areas. The results showed that the proportions of alcohol, ester, terpenes, acid, and furan were increased. When the threshold was referenced, HP was considered to provide PBMAs with grassy and healing grain flavor properties. Therefore, the results proved that the addition of HP can improve PBMAs sensory properties.

Nutritional Description of Processed Foods with Fibre-Related Nutrition Claims in Spain: The BADALI Project

Fibre is one of the most beneficial nutrients for health and is very frequently used in nutrition claims (NCs) to promote foods. These claims may lead consumers to believe that products bearing them are healthy and/or healthier than those without them. The main objective of this work is to address this belief. This is the first exhaustive analysis of seven processed food types with fibre-related NCs (six cereal-based and one plant-based meat analogues) comparing them with those without these claims. The Spanish Food Database, BADALI, was used for this study. Results show that as many as 88.7% of processed foods with fibre-related NCs are classified as 'less healthy' according to the Nutrient Profile Model developed by the Pan American Health Organization (PAHO-NPM). When compared to foods without these NCs, similar results were obtained in the whole sample. Most of the observed divergences when analysing individual critical nutrients by food type indicate a deterioration of the nutritional quality. Foods with fibre-related NCs contained more fibre. The more frequent use of whole grain cereals or other fibre-specific ingredients may contribute to this. Some other nutritionally relevant differences were observed and half of them reflected a deterioration of the nutritional quality. In addition, these foods presented a lower prevalence of the organic version, as well as similar rates of mineral and vitamin fortification. Therefore, processed foods with fibre-related NCs are not healthy, nor present a better nutritional profile than those without.

Comparative Assessment of the Nutritional Profile of Meat Products and Their Plant-Based Analogues

Vegetarian and vegan diets are increasingly being adopted in Spain, a trend mainly driven by ethical concerns for animal welfare and the environment. This has resulted in a growing market for plant-based substitutes of meat products. However, available data on the nutritional value of such meat analogues in Mediterranean countries are still limited. In this study, the labelling information of four categories of plant-based meat analogues (n = 100) and the corresponding conventional meat products (n = 48) available on the Spanish market was surveyed and compared. The nutrient content of plant-based meat analogues varied significantly, due to the wide range of ingredients used in their formulation. Some of these products were found to have a low protein content, which in others was enhanced by the addition of cereals and legumes. Compared to the meat products, the plant-based analogues contained lower levels of total fat as well as saturated fat, which ranged from 30% of total fat in burgers to less than 15% in meatballs, sausages, and nuggets; in contrast, they contained higher amounts of fiber and complex carbohydrates. Overall, the meat analogues cannot be considered as nutritionally equivalent substitutes to conventional meat products due to a high variability of protein content and other nutrients.

Physicochemical and Sensorial Evaluation of Meat Analogues Produced from Dry-Fractionated Pea and Oat Proteins

Pea protein dry-fractionated (P_DF), pea protein isolated (P_Is), soy protein isolated (S_Is) and oat protein (O_P) were combined in four mixes (P_DF_O_P, P_Is_O_P, P_DF_P_Is_O_P, S_Is_O_P) and extruded to produce meat analogues. The ingredients strongly influenced the process conditions and the use of P_DF required higher specific mechanical energy and screw speed to create fibrous texture compared to P_Is and S_Is. P_DF can be conveniently used to produce meat analogues with a protein content of 55 g 100 g^-1, which is exploitable in meat-alternatives formulation. P_DF-based meat analogues showed lower hardness (13.55-18.33 N) than those produced from P_Is and S_Is (nearly 27 N), probably due to a more porous structure given by the natural presence of carbohydrates in the dry-fractionated ingredient. P_DF_O_P and P_Is_P_DF_O_P showed a significantly lower water absorption capacity than P_Is O_P and S_Is_O_P, whereas pea-based extrudates showed high oil absorption capacity, which could be convenient to facilitate the inclusion of oil and fat in the final formulation. The sensory evaluation highlighted an intense odor and taste profile of P_DF_O_P, whereas the extrudates produced by protein isolates had more neutral sensory characteristics. Overall, the use of dry-fractionated protein supports the strategies to efficiently produce clean-labeled and sustainable plant-based meat analogues.