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A study by ProVeg International has revealed that plant-based alternatives to meat and milk are healthier overall compared to their conventional counterparts. The research spanned 11 countries, including the United States, Germany, and South Africa, and assessed 422 meat substitutes and 251 milk alternatives.
The evaluation used guidelines from the WHO Nutrient Profile Model and other international standards. Results showed that meat alternatives generally have less saturated fat and significantly more fiber than traditional meat. Milk alternatives also demonstrated lower levels of total and saturated fat, while fortified options matched cow’s milk in calcium content. Soy milk stood out for its excellent nutritional profile, with most milk substitutes also being low in sugar.
The report offers recommendations for various stakeholders. Food producers are encouraged to reduce salt and sugar levels while fortifying products with essential nutrients. Retailers are urged to make plant-based options more affordable, and governments are advised to provide clear guidelines for these products to promote healthier and more sustainable diets.
For consumers, the findings emphasize the importance of incorporating more plant-based foods into their diets while paying attention to labels. Opting for alternatives with lower sugar, salt, and saturated fat can maximize health benefits.
This research builds on earlier studies that highlight the health advantages of plant-based diets. ProVeg’s 2023 findings noted that meat alternatives often reduce the risk of lifestyle diseases when compared to traditional meat. However, significant variation between brands underscores the need for consumers to carefully evaluate product labels.
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