New Study Challenges Health Benefits of Plant-Based Meat Alternatives
A recent study published in the American Journal of Clinical Nutrition has raised doubts about the perceived health benefits of plant-based meat products. Researchers found that individuals who consumed fake sausages, burgers, and mince actually had worse blood pressure compared to those who consumed meat.
Study co-author Dr. Sumanto Haldar highlighted the excessive processing involved in plant-based meat alternatives, leading to high levels of salt, saturated fat, and additives. This challenges the common belief that these products are a healthier alternative to meat.
The study, which involved 82 participants at risk of type 2 diabetes, compared the cardiovascular health effects of animal-based and plant-based meat diets. Participants were divided into carnivorous and plant-based dietary groups for an eight-week trial. Those in the plant-based group replaced meat with ultra-processed alternatives from popular brands like Impossible Foods, Beyond Meat, and Omni Foods.
While both groups saw a reduction in dietary cholesterol, the study found that sodium intake surged by 42.5 percent among fake meat consumers. Surprisingly, the study indicated modest improvements in blood pressure among meat-eaters but not among those on a plant-based diet.
Despite the increasing interest in plant-based diets in recent years, sales of vegan products have faced challenges. Companies like Meatless Farm and Beyond Meat have experienced a decline in demand for meat-free products, leading supermarkets to reduce their range of meat-free goods by 10 percent to align with changing consumer preferences.
The study’s findings are likely to spark further discussion and debate surrounding the health benefits of plant-based meat alternatives and their impact on cardiovascular health.
“Social media scholar. Reader. Zombieaholic. Hardcore music maven. Web fanatic. Coffee practitioner. Explorer.”