A joint report by the Physicians Association for Nutrition (PAN International) and the Good Food Institute Europe (GFI Europe) reevaluates the classification and health implications of plant-based meat products within the category of ultra-processed foods (UPFs).
“More nuance is needed […] to avoid unfairly demonising plant-based meat”
Using recent randomised controlled trials and meta-analyses, the guide differentiates plant-based meat from conventional processed meat, a subgroup of UPFs consistently associated with increased cardiovascular risk. The authors note that plant-based meats typically have higher fiber, lower saturated fat, and similar protein levels compared to processed meat.
Dr Roberta Alessandrini, director of PAN’s Dietary Guidelines Initiative, commented, “The conversation around ultra-processed foods has become increasingly polarised. But not all UPFs are created equal. This resource aims to equip professionals with a clearer understanding of where plant-based meat fits in—based on science, not sensationalism.”
Limitations in current UPF research
The guide highlights limitations in existing UPF research when applied to plant-based meat. Many large epidemiological studies rely on outdated food diaries collected before these products were widely available, and they often cannot distinguish plant-based meat from other plant-derived foods.
Consequently, “the association between UPF consumption and health outcomes is largely driven by sugary drinks and processed meat,” the guide explains, referencing a meta-analysis showing that cardiovascular disease risk linked to UPF intake disappears when these two groups are excluded.
Nutritional analysis across several European countries shows plant-based meat averages fewer calories, lower saturated fat, and higher fiber than processed meat. However, opportunities remain to improve sodium content and micronutrient fortification.
Evidence from intervention trials supports the replacement of processed meat with plant-based alternatives, showing modest weight loss and improved cholesterol levels within weeks. The guide also calls for further research into how specific plant-based meat formulations affect nutrient bioavailability and their long-term role in dietary patterns across diverse populations.
A call for nuance
The authors recommend that public health guidelines clearly distinguish foods by both processing and nutritional quality. They cite the Netherlands as an example, where nutrient-rich plant-based meats are included in official dietary recommendations.
Amy Williams, nutrition lead at GFI Europe, added, “Plant-based meat is one such option, with particular potential as a convenient swap to help reduce current over-consumption of processed conventional meat. More nuance is needed in the current UPF discourse to avoid unfairly demonising plant-based meat, which could make healthier choices easier.”
