If you’re considering transitioning to a vegan diet for its purported health benefits, a recent study suggests it might be worth reconsidering. Contrary to popular belief, plant-based meat alternatives may not offer clear advantages for heart health, according to researchers.
The study, reported by Daily Mail, sheds light on the perceived “health halo” surrounding plant-based meats and calls for a re-evaluation of the development of next-generation meat alternatives by the food industry.
In the experiment, which involved 82 participants at risk for type two diabetes, researchers found that plant-based meat products may not yield significant health benefits compared to traditional meats. Over an eight-week period, participants were divided into two groups: one consuming regular meat and the other opting for plant-based alternatives like Impossible Beef and Beyond Meat.
Blood tests conducted at the beginning and end of the study evaluated the volunteers’ cardiometabolic health, alongside real-time blood sugar monitoring. Surprisingly, the study found no notable differences in key cardiovascular disease risk factors between the two groups.
While both groups saw a decrease in dietary cholesterol levels, participants consuming plant-based meats experienced a significant 42.5% increase in sodium intake, unlike their counterparts consuming traditional meats, who saw a reduction. Moreover, only the meat-eating group showed modest improvements in blood pressure.
Dr. Sumanto Haldar, a nutrition science lecturer at Bournemouth University and co-author of the study, criticized current plant-based meats for their high levels of processing and often excessive amounts of salt, saturated fats, and additives. He stressed the importance of the food industry innovating to produce healthier and more affordable meat alternatives that align with the well-established health benefits of a traditional plant-based diet rich in whole grains, legumes, fruits, and vegetables.
“This underscores the need for the food industry to rethink the development of the next generation of meat alternative products,” Dr. Haldar remarked, “so that they not only taste good but also offer improved nutritional profiles and are accessible to a wider population.”
