Objective: To assess and compare the macronutrient and salt content in meat and dairy substitutes available on the Norwegian market. Design: Comparison between substitute products and two groups of meat and dairy products where one group represented the healthiest option (Keyhole) and one the most used option (Regular). Kruskal–Wallis test with pairwise comparison was conducted on categories with more than two groups, and Mann–Whitney U test was conducted on categories with two groups. Setting: Online stores in Norway. Hundred and two meat substitute products and 173 milk and dairy substitute products on sale spring and autumn 2020 were assessed; additionally, ninety-eight equivalent meat products and 105 milk and dairy products. Results: While Keyhole and Regular meat did not contain fibre, meat substitutes contained 3⋅5–5⋅0 g fibre per 100 g. The saturated fat content in meat substitutes was on average 1⋅9 times lower than in Keyhole products and 5⋅8 times lower than in Regular products. Milk and dairy substitutes contained 3⋅2 and 3⋅4 times less protein than Keyhole and Regular products, respectively. Conclusions: The study results indicate that meat and dairy substitutes on the Norwegian market vary in nutritional composition. Compared to Keyhole and Regular, substitutes contained lower levels of saturated fat, meat substitutes contained higher levels of fibre and milk and dairy substitutes less protein. Future studies should include content of micronutrients for a more comprehensive assessment.
Although plant-based diets provide well-established physical and environmental health benefits, omitting meat or meat products has also been associated with a risk of being deficient in specific nutrients, such as iron. As data on the iron status among Norwegian vegans, vegetarians and pescatarians are lacking, the present study aimed to assess iron status in these groups of healthy adults. Blood markers for iron status were measured in 191 participants (18–60 years old) comprising 106 vegans, 54 vegetarians and 31 pescatarians: serum-ferritin (S-Fe), serum-iron (S-Iron) and serum-total iron binding capacity (S-TIBC). Serum-transferrin-saturation (S-TSAT) was estimated (S-Iron/S-TIBC × 100). The median concentration of blood markers for iron status were within the normal range with no difference between the different dietary practices. In total, 9% reported iron supplement use the last 24 h. S-Fe concentrations below reference (<15 μg/L) were found in 8% of the participating women, of which one participant reported iron supplement use. In multiple regression analysis, duration of adherence to dietary practices and the female gender were found to be the strongest predictors for decreased S-Fe concentration. In conclusion, although the participants were eating a plant-based diet, the majority had sufficient iron status. Female vegans and vegetarians of reproductive age are at risk of low iron status and should have their iron status monitored.
Background An increasing number of people adhere to plant-based diets and the marked for plant-based meat and dairy substitute products is rapidly expanding. However, few studies have examined the nutritional impact of replacing meat and dairy products with plant-based substitutes. Thus, the present study aimed to assess the consumption of plant-based meat and dairy substitutes in vegans, lacto-ovo vegetarians and pescatarians in Norway and examine the total intake of macronutrients and salt from substitute products. Method The study had a cross-sectional design, using single twenty-four-hour dietary recall to assess intake of macronutrients and salt in 158 participants (18–60 years); vegans (n = 88), lacto-ovo vegetarians (n = 43) and pescatarians (n = 28) living in the eastern part of Norway. Results In total 90%, 68% and 64% of the vegans, vegetarians and pescatarians, respectively, consumed meat or dairy substitutes. The main raw ingredient in the substitute products were soy, followed by oat and peas. Overall, substitute products contributed to 12% of the total energy and 16% of the total salt intake in the diet. The substitute products contributed to a higher intake of saturated fatty acids (SFA) in vegans (27% of total SFA intake,) than both lacto-ovo vegetarians (10%) and pescatarians (8%). Moreover, substitute products contributed to a higher intake of proteins in vegans (19%,) compared to pescatarians (7%,). The total macronutrient intake was within NNR recommendations, presenting a favorable distribution of fatty acids in addition to high levels of dietary fiber. Conclusion The high consumption of meat and dairy substitutes indicate that these products are regularly included in Norwegian plant-based diets. Substitute products may contribute to the total intake of fat, SFA and protein in vegans.
Background: An increasing number of people adhere to plant-based diets, and the market for plant-based meat and dairy substitute products has been expanding rapidly. Objective: To examine total intake of macronutrients and salt in a sample of Norwegian vegans, vegetarians and pescatarians; the consumption frequency of plant-based meat and dairy substitutes and raw ingredients used in these products; and the contribution to total macronutrient and salt intake from these products. Design: A cross-sectional design using single 24-h dietary recall to assess the intake of macronutrients, salt and substitute products that the participants (n = 158 Norway residents [age 18–60 years]: vegans [n = 83]; vegetarians [n = 47]; pescatarians [n = 28]) consumed. The chi-square test with pairwise comparisons and the Kruskal-Wallis test with post hoc test were used to compare differences between diet groups. Macronutrient and salt intake were assessed relative to the Nordic Nutrition Recommendations (NNR). Results: Dietary macronutrient intake fell within NNR recommendations, with a favourable distribution of fatty acids and high levels of dietary fibre. Most of the vegans (90%), vegetarians (68%) and pescatarians (64%) consumed meat or dairy substitutes. The main raw ingredient in the substitute products was soy, followed by oats and peas. Overall, substitute products contributed to 12% of total energy and 16% of total salt intake. The substitute products contributed to higher saturated fatty acid (SFA) intake amongst vegans (27% of total SFA intake) compared with vegetarians (10%) and pescatarians (8%). Moreover, substitute products contributed to higher protein intake in vegans (19%) compared with pescatarians (7%). Conclusion: Most participants consumed meat or dairy substitute products, suggesting that these products are included regularly in Norwegian plant-based diets. Furthermore, substitute products may contribute to dietary fat, SFA and protein intake amongst vegans.
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