Publication
Comparative analysis of the nutritional quality of plant-based processed foods and animal-origin counterparts in the Portuguese and UK markets
| datacite.subject.fos | Ciências Agrárias::Biotecnologia Agrária e Alimentar | |
| datacite.subject.sdg | 03:Saúde de Qualidade | |
| dc.contributor.author | Brazão, Roberto | |
| dc.contributor.author | Batista, Rita | |
| dc.contributor.author | Fernandes, Paulo | |
| dc.contributor.author | Lopes, Andreia | |
| dc.contributor.author | Dias, Maria da Graça | |
| dc.date.accessioned | 2025-12-03T16:13:08Z | |
| dc.date.available | 2025-12-03T16:13:08Z | |
| dc.date.issued | 2025-04 | |
| dc.description.abstract | The increasing demand for healthier and more sustainable foods has led to the rise of plant-based processed foods that serve as alternatives to animal-origin products. While plant-based diets are often considered healthful, these products frequently present nutritional limitations. This study aimed to compare the nutritional composition and quality of plant-based and animal-origin processed foods available in the Portuguese and UK markets. A total of 1170 plant-based and 2452 animal-origin counterparts were analysed, using two reference frameworks: the Portuguese Integrated Strategy for the Promotion of Healthy Eating (EIPAS) and the Directorate-General for Health (DGS) Label Decoder reference values. Findings indicated that 92.9 % of plant-based foods in Portugal, and 95.4 % in UK, exceeded EIPAS sugar and salt limits (evaluated together), suggesting that the perceived health benefits may not be aligned with their nutritional content. Compliance with EIPAS varied significantly by food type, for each country. Plant-based alternatives often had higher energy, carbohydrates, and fibre, but lower levels of saturates and protein compared to their counterparts. According to the DGS Label Decoder, 17.7 %, 18.1 %, and 29.0 % of plant-based alternatives in PT market, and 18.4 %, 22.6 %, and 26.7 % in UK market, had high levels of fat, saturates, and salt, respectively. These findings underscores that, despite the perceived health benefits of plant-based foods, not all present a balanced and healthy nutritional profile. Additionally, this study highlights significant nutritional variability across plant-based alternatives and markets. This reinforces the need for informed consumer choices, better product formulations, and public health actions to improve their nutritional quality. | eng |
| dc.description.abstract | Highlights: -Salt exceeded 0.3 g/100 g in over 95 % of meat and fish imitates in both markets; -Sugar exceeded 5 g/100 g in over 48 %/23 % of dairy alternatives in PT/UK markets. -29/27 % of PT/UK plant-based processed foods assessed were high in salt. -18/23 % of PT/UK plant-based processed foods assessed were high in saturates. -Plant-based alternatives need better nutritional profiles for healthier patterns. | por |
| dc.identifier.citation | J Food Compost Anal. 2025 Apr 25;144:107631. doi: 10.1016/j.jfca.2025.107631 | |
| dc.identifier.doi | 10.1016/j.jfca.2025.107631 | |
| dc.identifier.eissn | 1096-0481 | |
| dc.identifier.issn | 0889-1575 | |
| dc.identifier.uri | http://hdl.handle.net/10400.18/10634 | |
| dc.language.iso | eng | |
| dc.peerreviewed | yes | |
| dc.publisher | Elsevier | |
| dc.relation.hasversion | https://www.sciencedirect.com/science/article/pii/S0889157525004466 | |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/ | |
| dc.subject | Plant-Based Alternatives | |
| dc.subject | EIPAS | |
| dc.subject | Nutritional Components | |
| dc.subject | Health Eating Promotion | |
| dc.subject | Label Decoder | |
| dc.subject | Public Health | |
| dc.subject | Composição dos Alimentos | |
| dc.subject | Portugal | |
| dc.title | Comparative analysis of the nutritional quality of plant-based processed foods and animal-origin counterparts in the Portuguese and UK markets | eng |
| dc.type | journal article | |
| dspace.entity.type | Publication | |
| oaire.citation.startPage | 107631 | |
| oaire.citation.title | Journal of Food Composition and Analysis | |
| oaire.citation.volume | 144 | |
| oaire.version | http://purl.org/coar/version/c_970fb48d4fbd8a85 |
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