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Plant-based foods on the Portuguese market: a salutary alternative to animal-origin counterparts?

2023-11-08Conference object Open access
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dc.contributor.authorBrazão, Roberto
dc.contributor.authorFernandes, Paulo
dc.contributor.authorLopes, Andreia
dc.contributor.authorDias, Maria da Graça
dc.date.accessioned2024-02-02T13:11:22Z
dc.date.available2024-02-02T13:11:22Z
dc.date.issued2023-11-08
dc.description.abstractThe consumption of animal-origin products (AOP) has been linked to an increased risk of heart disease, diabetes and cancer and significant environmental issues. The growing interest for plant-based foods (PBF) have been raising important questions about their overall healthiness. In this context, this study aims to assess the nutritional quality of PBF available in the Portuguese market, analyzing their nutrient profiles and comparing them with AOP and nutrient reference values established. Evaluating if PBF are a salutary viable alternative, we expect to contribute to the promotion of healthier and more sustainable food choices and help inform public health policies. Collection and comparison of the nutritional information of PB burgers, sausages and breaded food products and their AOP equivalents and with the reference values of the Integrated Strategy for the Promotion of Healthy Eating (EIPAS) and of the Directorate-General of Health Label Decoder. A cross-sectional survey of nutrients was conducted on 207 PBF and 253 AOP equivalents. When compared, all PBF categories had higher energy, carbohydrate and sugars. The PB burgers had lower levels of fat, saturates and protein but higher salt content. The PB sausages had lower levels of saturates and salt but higher fat and protein contents. The PB breaded food products had higher levels of fat, saturates, protein and salt. When jointly evaluated sugars and salt, 99.5% of all PBF did not meet EIPAS reference values. The nutritional composition of the PBF studied vary widely. Although some presented lower saturates levels others had higher fat, sugars and salt compared to AOP, with 99.5% not meeting EIPAS sugars and salt reference values. In this context, public health actions to address the nutritional quality of PBF, normally perceived as healthier, are needed, namely food literacy initiatives and legislative measures concerning the labeling and reformulation of PBF products.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.urihttp://hdl.handle.net/10400.18/9024
dc.language.isoengpt_PT
dc.peerreviewednopt_PT
dc.publisherInstituto Nacional de Saúde Doutor Ricardo Jorge, IPpt_PT
dc.subjectPlant-based Foodspt_PT
dc.subjectAnimal-origin Counterpartspt_PT
dc.subjectPortuguese Marketpt_PT
dc.subjectNutritional Information/Compositionpt_PT
dc.subjectNutritional Profilespt_PT
dc.subjectComposição dos Alimentospt_PT
dc.subjectPortugal
dc.titlePlant-based foods on the Portuguese market: a salutary alternative to animal-origin counterparts?pt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.citation.conferencePlaceDublin, Irlandapt_PT
oaire.citation.title16th European Public Health Conference, 8-11 novembro 2023pt_PT
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT

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