Repository logo
 
Publication

Nutritional composition of ultra-processed plant-based foods in the out-of-home environment: a multi-country survey with plant-based burgers

2024-01-15Journal article Open access
Simple item page
datacite.subject.fosCiências Médicas
datacite.subject.sdg03:Saúde de Qualidade
dc.contributor.authorVellinga, Reina E.
dc.contributor.authorRippin, H.L.
dc.contributor.authorGonzales, G.B.
dc.contributor.authorTemme, E.H.M.
dc.contributor.authorFarrand, C.
dc.contributor.authorHalloran, A.
dc.contributor.authorClough, B.
dc.contributor.authorWickramasinghe, K.
dc.contributor.authorSantos, M.
dc.contributor.authorFontes, T.
dc.contributor.authorPires, M.J.
dc.contributor.authorNascimento, A.C.
dc.contributor.authorSantiago, S.
dc.contributor.authorBurt, H.E.
dc.contributor.authorBrown, M.K.
dc.contributor.authorJenner, H.K.
dc.contributor.authorAlessandrini, R.
dc.contributor.authorMarczak, A.M.
dc.contributor.authorFlore, R.
dc.contributor.authorSun, Y.
dc.contributor.authorMotta, C.
dc.date.accessioned2025-04-04T14:11:01Z
dc.date.available2025-04-04T14:11:01Z
dc.date.issued2024-01-15
dc.description.abstractUltra-processed plant-based foods, such as plant-based burgers have gained in popularity. Particularly in the out-of-home (OOH) environment, evidence regarding their nutritional profile and environmental sustainability is still evolving. Plant-based burgers available at selected OOH sites were randomly sampled in cities of four WHO European Member States; Amsterdam, Copenhagen, Lisbon, and London. Plant-based burgers (patty, bread and condiment) (n=41) were lab-analysed for their energy, macronutrients, amino acids, and minerals content per 100g and serving, and were compared with reference values. For the plant-based burgers, the median values per 100g were: 234 kcal, 20.8g carbohydrates, 3.5g dietary fibre, and 12.0g fat, including 0.08g TFA and 2.2g SFA. Protein content was 8.9g/100g, with low protein quality according to amino acid composition. Median sodium content was 389mg/100g, equivalent to 1g salt. Compared with references, the median serving of plant-based burgers provided 31% of energy intake based on a 2,000 kcal per day, and contributed to carbohydrates(17-28%), dietary fibre(42%), protein(40%), total fat(48%), SFA(26%), and sodium(54%). One serving provided 15-23% of the reference values for calcium, potassium, and magnesium, while higher contributions were found for zinc(30%), manganese(38%), phosphorus(51%), and iron(67%). The ultra-processed plant-based burgers, provide protein, dietary fibre and essential minerals, but also contain relatively high levels of energy, sodium, and total fats. The amino acid composition of the plant-based burgers indicated low protein quality. The multifaceted nutritional profile of plant-based burgers highlights the need for manufacturers to implement improvements to better support healthy dietary habits. These improvements should include reducing energy, sodium and total fats.</jats:p>eng
dc.description.sponsorshipThis research was funded by the WHO Regional Office for Europe. Funding for the publication was received from Member States in the context of the WHO European Office for the Prevention and Control of Noncommunicable Diseases (NCD Office).
dc.identifier.citationBr J Nutr. 2024 May 28;131(10):1691-1698. doi: 10.1017/S0007114524000023. Epub 2024 Jan 15
dc.identifier.doi10.1017/s0007114524000023
dc.identifier.issn0007-1145
dc.identifier.issn1475-2662
dc.identifier.urihttp://hdl.handle.net/10400.18/10485
dc.language.isoeng
dc.peerreviewedyes
dc.publisherCambridge University Press
dc.relation.hasversionhttps://www.cambridge.org/core/journals/british-journal-of-nutrition/article/nutritional-composition-of-ultraprocessed-plantbased-foods-in-the-outofhome-environment-a-multicountry-survey-with-plantbased-burgers/F8367FCF566A1D2D92A05BB91325FB4C
dc.relation.ispartofBritish Journal of Nutrition
dc.rights.urihttp://creativecommons.org/licenses/by-sa/4.0/
dc.subjectVegan Burgers
dc.subjectPlant Based Food
dc.subjectUltra-processed foods
dc.subjectFood Composition
dc.subjectNutrition
dc.subjectOut-of-home: Food environment
dc.subjectComposição dos Alimentos
dc.titleNutritional composition of ultra-processed plant-based foods in the out-of-home environment: a multi-country survey with plant-based burgerseng
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage1698
oaire.citation.issue10
oaire.citation.startPage1691
oaire.citation.titleBritish Journal of Nutrition
oaire.citation.volume131
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85

Files

Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
WHO Vegan Burger.pdf
Size:
6.22 MB
Format:
Adobe Portable Document Format
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
4.03 KB
Format:
Item-specific license agreed upon to submission
Description:
Download

Collections

DAN - Artigos em revistas internacionais
INSA - Artigos em revistas internacionais