This review concludes that plant-based meat substitutes have a more cardioprotective nutritional profile and that they contribute to better management and reduction of cardiovascular risk factors. These conclusions hold, the authors write, even though there is great variability in the components and nutritional profiles of these plant-based substitutes.
Towards “plant-based” meats?
Plant-based meat substitutes (PBMA) : plant-based meat alternatives) are also processed food products, so there is a need to study their long-term health effects. Lead author Matthew Nagra, a researcher at the BC, comments: “Although the market for these meat substitutes is growing significantly, surprisingly little is known about how these alternatives may also impact health and in particular the risk of cardiovascular disease.”
The study, A review of the still modest literature on the subject shows that:
- there is substantial variability in the composition and nutritional profiles of these substitutes;
- However, on average, these substitutes have a more heart-healthy nutritional profile than meat;
- The high sodium content of some of these substitutes is a concern; however, there is no evidence that these substitutes raise blood pressure;
- Overall, plant-based meat substitutes reduce some cardiovascular risk factors, including cholesterol levels; this has been demonstrated in several randomized controlled trials.
The authors call for more research on these substitutes, which are in full development, as well as on their most common components, including gluten. Because it is the main source of protein incorporated in these products. They conclude that Most doctors grossly underestimate the cardiovascular benefits of these substitutes and, more broadly, do not pay enough attention to their patients’ diets.
Finally, for patients: “For those looking to reduce their meat intake, especially red meat, replacing it with plant-based alternatives is likely a heart-healthy choice.”
