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
Artículo Materias > Alimentación Universidad Europea del Atlántico > Investigación > Artículos y libros Cerrado Inglés 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. metadata Gastaldello, Annalisa; Giampieri, Francesca; de Giuseppe, Rachele; Grosso, Giuseppe; Baroni, Luciana y Battino, Maurizio mail SIN ESPECIFICAR, francesca.giampieri@uneatlantico.es, SIN ESPECIFICAR, SIN ESPECIFICAR, SIN ESPECIFICAR, SIN ESPECIFICAR (2022) 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. Trends in Food Science & Technology. ISSN 09242244
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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.
| Tipo de Documento: | Artículo |
|---|---|
| Palabras Clave: | Meat substitutes; Plant-based diets; Mycoprotein; Whole-plant foods; Alternative proteins |
| Clasificación temática: | Materias > Alimentación |
| Divisiones: | Universidad Europea del Atlántico > Investigación > Artículos y libros |
| Depositado: | 27 Jul 2022 23:30 |
| Ultima Modificación: | 18 Jul 2023 23:30 |
| URI: | https://repositorio.uneatlantico.es/id/eprint/3006 |
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Novel Transfer Learning Approach for Detecting Infected and Healthy Maize Crop Using Leaf Images
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