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primary topic: The rise of processed meat alternatives: A narrative review of the manufacturing, composition, nutritional profile and health effects of newer sources of protein, and their place in healthier diets

The rise of processed meat alternatives: A narrative review of the manufacturing, composition, nutritional profile and health effects of newer sources of protein, and their place in healthier diets
type: AcademicArticle
type: Article
abstract: Background The drive to reduce the negative impact of the global food system on the environment and human health, and to feed a growing global population, has led to the rapid development of meat alternatives, including plant-based and mycoprotein-based products such as burgers, cured meat and nuggets. These are generally food items manufactured with highly refined ingredients, so health professionals interested in promoting plant-based diets, or a reduction in meat consumption, need a deeper understanding about the potential health effects of these products in order to present them to the public in an objective and helpful manner. Scope and approaches In this narrative review, a search of the current available scientific literature was performed with the aim of exploring all these foods by delving into the way they are manufactured, their nutritional characteristics, their impact on health, as well as trying to understand their place in modern, diets. Key findings and conclusion Processed meat alternatives, despite being highly refined products, can be a good source of healthy food groups and nutrients often underrepresented in omnivores diets such as grains, legumes, plant protein and fibre, although attention must be paid to their salt and saturated fat content. For people wanting to move away from a meat-heavy diet, the consumption of these items can represent a stepping stone towards the adoption of more healthful dietary patterns centred on whole plant-foods. In addition, they might help to increase compliance with the new lifestyle as they tend to replicate some of the organoleptic properties of meat.
date: 2022-09
is part of: Trends in Food Science & Technology
status: peerReviewed
status: published
author list: authors
type: EPrint
type: ArticleEPrint
is part of: repository
subject: Nutrition

Trends in Food Science & Technology
type: Collection
issn: 09242244

Giuseppe Grosso
type: Person
given name: Giuseppe
family name: Grosso

Rachele de Giuseppe
type: Person
given name: Rachele
family name: de Giuseppe

Francesca Giampieri
type: Person
given name: Francesca
family name: Giampieri

Maurizio Battino
type: Person
given name: Maurizio
family name: Battino

Annalisa Gastaldello
type: Person
given name: Annalisa
family name: Gastaldello

Luciana Baroni
type: Person
given name: Luciana
family name: Baroni

http://repositorio.uneatlantico.es/id/eprint/3006/
title: HTML Summary of #3006 The rise of processed meat alternatives: A narrative review of the manufacturing, composition, nutritional profile and health effects of newer sources of protein, and their place in healthier diets
format: text/html
primary topic: The rise of processed meat alternatives: A narrative review of the manufacturing, composition, nutritional profile and health effects of newer sources of protein, and their place in healthier diets

Nutrition
type: Concept
preferred label: Alimentación @es