Swap processed meat for plant-based options to boost fibre, researchers say
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A study by the London School of Hygiene & Tropical Medicine found that swapping processed meat for plant-based alternatives can increase fibre intake and reduce saturated fat and salt. The researchers suggest that plant-based meat and dairy alternatives can be a key transitional bridge to transform food systems, but policies are needed to improve their affordability.
Researchers at the London School of Hygiene & Tropical Medicine conducted a study on the nutritional benefits of plant-based meat alternatives. They found that switching from processed meat to plant-based options can raise fibre intake by 4%-6% and reduce saturated fat by 6%-7% and salt by 3%-4%. The study used popular plant-based products and found that most did not have the typical nutrient profiles of ultra-processed foods. In fact, 82% of plant-based yoghurts and all plant-based meats and drinks were classified as 'healthy' under the UK's nutrient profiling model. However, the high cost of plant-based alternatives may pose a barrier to adoption, particularly for lower socioeconomic groups. The researchers suggest that public health bodies should introduce guidelines to improve the consistency of plant-based products and that producers should fortify products with essential micronutrients.
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