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Nutritional Composition of Ultra-Processed Plant-Based Foods in the Out-of-Home Setting: A Case-Study with Vegan Burgers

2023-11-13Conference object Restricted access
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dc.contributor.authorVellinga, Reina E.
dc.contributor.authorTemme, Elisabeth H.M.
dc.contributor.authorRippin, Holly
dc.contributor.authorMotta, Carla
dc.contributor.authorGonzales, Gerard Bryan
dc.contributor.authorFarrand, Clare
dc.contributor.authorWickramasinghe, Kremlin
dc.date.accessioned2024-01-03T15:55:56Z
dc.date.available2024-01-03T15:55:56Z
dc.date.issued2023-11-13
dc.descriptionAbstract publicado em: Proceedings.2023;91(1):4. doi: 10.3390/proceedings2023091004pt_PT
dc.description.abstractUltra-processed plant-based foods, such as plant-based burgers, have gained popularity and are perceived by consumers as a healthier and more environmentally sustainable alternative to animal-based foods. However, evidence regarding their nutritional profile and environmental sustainability is still evolving. To contribute to the understanding of the nutrient profile of ultra-processed plant-based foods in the out-of-home environment. Cities in four WHO European Member States were selected for study in a convenience sample across the regions of Amsterdam, Copenhagen, Lisbon, and London. Plant-based burgers available at selected out-of-home sites were randomly sampled. In total 41 plant-based burgers were lab-analyzed for their energy, macronutrients, amino-acids and minerals content per 100 g and per serving size. Descriptive data were used to summarize the nutritional composition per 100 g and serving size. The content per serving was compared to the appropriate reference values. The median energy content was 234 kcal/100 g (IQR = 50). Median macronutrient composition was 20.8 g/100 g (IQR = 5.7) carbohydrates and 3.5 g/100 g (IQR = 1.8) dietary fibre. Protein content was 8.9 g/100 g (IQR = 3.7) with low protein quality. The median total fat content was 12.0 g/100 g (IQR = 4.2), including 0.08 g (IQR = 0.05) TFA and 2.2 g (IQR = 2.3) SFA. The median sodium content was 389 mg/100 g (IQR = 113), equivalent to 2.7 g salt. When compared with reference values, the median serving of plant-based burgers (280 g) provided 31% of energy intake and contributed 17–28% of carbohydrates, 42% of dietary fibre, 40% of protein, and 48% of total fat including 26% of SFA. The burgers had low-quality protein. One serving provided 15–20% of the reference values for calcium, potassium, and magnesium, while higher contributions were found for zinc (30%), manganese (38%), phosphorus (51%), and iron (67%). Ultra-processed plant-based foods, such as plant-based burgers, provide protein, dietary fibre, and essential minerals. They also contain high levels of energy, sodium, and fatty acids. Despite their potential as a source of protein, the quality of protein in plant-based burgers is low. 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 salt and fatty acids while also enhancing protein quality.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.3390/proceedings2023091004pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.18/8829
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.subjectNutritionpt_PT
dc.subjectPlant-Based Foodpt_PT
dc.subjectVegan Burguerpt_PT
dc.subjectProcessed Foodpt_PT
dc.subjectFoodpt_PT
dc.subjectComposição dos Alimentospt_PT
dc.titleNutritional Composition of Ultra-Processed Plant-Based Foods in the Out-of-Home Setting: A Case-Study with Vegan Burgerspt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.citation.conferencePlaceBelgrado, Sérviapt_PT
oaire.citation.title14th European Nutrition Conference FENS 2023, 14-17 November 2023pt_PT
rcaap.rightsclosedAccesspt_PT
rcaap.typeconferenceObjectpt_PT

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