Not what you thought: the less healthy side of plant-based meat substitutes

The New York Times reviewed studies on plant-based meat substitutes and found they contain less saturated fat and a similar amount of protein to meat, but high sodium levels and question marks regarding long-term effects. A 2024 study in Singapore found no clear health advantage, while a 2020 Stanford study showed more encouraging results.

An article by The New York Times, reviewing studies on plant-based meat substitutes, raises questions about their healthiness. The article presents comparative nutritional data: substitutes contain less saturated fat and a similar amount of protein to meat, but sodium levels are high and composition varies between brands. A 2024 study in Singapore, involving 82 participants, found no clear health advantage to consuming substitutes versus regular meat over two months. In contrast, a 2020 study from Stanford University, involving 36 adults, showed more encouraging results. Experts agree that meat substitutes are ultra-processed foods, but can serve as a transitional step to a plant-based diet. The bottom line: a plant-based burger is not necessarily a health food, but there is also no justification to determine it is harmful.