A recent study published in the American Journal of Clinical Nutrition suggests that opting for vegan meat products, such as faux sausages and burgers, does not provide a clear advantage for heart health and may even be associated with higher blood pressure in some cases.
Researchers embarked on the experiment to analyze the health impacts of plant-based meat alternatives compared to traditional meat consumption.
“At present, producing these plant based meat alternatives often involves a substantial amount of processing,” study co-author Dr. Sumanto Haldar, a lecturer in nutrition science at Bournemouth University, told the Daily Mail. “The end products can be high in salt, saturated fat and additives in order to match the taste and texture of real meat products.”
He said, “It is clear there are still a lot of opportunities for improvements in plant-based meat analogues in the market in order to justify perceptions of superior health benefits of these products.”
“As it stands, the plant based meat alternatives currently available do not offer same health advantages as a traditional plant-based diet, generally consisting of whole foods such as whole grains, legumes and a plethora of fruits and vegetables,” he said.
The experiment involved 82 participants identified as being at risk of developing Type 2 diabetes. They were divided into two dietary groups for an eight-week period.
One group consumed a plant-based diet incorporating ultra-processed meat substitutes from brands like Impossible Beef, Omni Foods, the Vegetarian Butcher, Beyond Meat, and The Vegetarian Butcher. The other group continued with a regular meat diet consisting of beef and pork mince, chicken breasts, burger patties, sausages and chicken nuggets.
Before and after the dietary intervention, the participants underwent comprehensive health evaluations, including blood tests to gauge cardio-metabolic health and glucose monitoring to track blood sugar levels. The subsequent analysis aimed to detect any shifts in cholesterol and other critical heart health indicators.
Contrary to the growing perception of plant-based diets as a healthier alternative to meat, the study’s outcomes indicated no significant difference in classical cardiovascular disease risk factors between the two groups. Although dietary cholesterol levels decreased in both groups, the consumption of plant-based meat alternatives led to a 42.5% surge in sodium intake, compared to a reduction in the meat-consuming group.
In addition, while the meat-eaters experienced modest improvements in blood pressure, no similar benefits were observed in the vegan group.
“This gives an impetus for the food industry to re-evaluate the development of the next generation of meat alternative products, so that they not only taste good, but also have improved nutritional attributes and are more affordable for the entire population,” Dr. Haldar said.
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