The potential effects of meat substitution on diet quality could be high if meat substitutes are optimized for nutritional composition—a modeling study in French adults (INCA3).
Purpose: While consumer demand for meat substitutes is growing, their varied composition raises questions regarding their nutritional value. We aimed to identify and characterize the optimal composition of a meat substitute that would best improve diet quality after complete meat replacement. Method...
| Publicado en: | European Journal of Nutrition Vol. 61; no. 4; pp. 1991 - 2003 |
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| Autores principales: | , , , , , , , |
| Formato: | research tables/charts Journal Article |
| Publicado: |
Springer Nature
Jun2022
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| Acceso en línea: | Ver este registro en EBSCOhost |
| fields | @attributes: recordID: 1 pdfLink: plink: https://search.ebscohost.com/login.aspx?direct=true&db=ccm&AN=156859872&site=ehost-live header: @attributes: shortDbName: ccm uiTerm: 156859872 longDbName: CINAHL Complete uiTag: AN controlInfo: bkinfo: dissinfo: jinfo: jid: 14366207 CR0 jtl: European Journal of Nutrition issn: 14366207 maglogo: N pubinfo: dt: Jun2022 vid: 61 iid: 4 pid: 237 pub: Springer Nature place: New York, New York artinfo: ui: 156859872 154951172 156859872 156859872 10.1007/s00394-021-02781-z 156859872 ppf: 1991 ppct: 12 formats: fmt: – @attributes: type: T – @attributes: type: P tig: atl: The potential effects of meat substitution on diet quality could be high if meat substitutes are optimized for nutritional composition—a modeling study in French adults (INCA3). aug: au: Salomé, Marion Mariotti, François Nicaud, Marie-Charlotte Dussiot, Alison Kesse-Guyot, Emmanuelle Maillard, Marie-Noëlle Huneau, Jean-François Fouillet, Hélène affil: Université Paris-Saclay, AgroParisTech, INRAE, UMR PNCA, 16 rue Claude Bernard, 75005, Paris, France sug: subj: Meat Substitutes Food Intake In Adulthood Human Adult France Scales Deficiency Diseases Risk Factors Nutrients alpha-Linolenic Acid Linoleic Acids Dietary Fiber Pyridoxine Potassium Iron Zinc Vitamin B12 Plant-Based Diet Adult: 19-44 years ab: Purpose: While consumer demand for meat substitutes is growing, their varied composition raises questions regarding their nutritional value. We aimed to identify and characterize the optimal composition of a meat substitute that would best improve diet quality after complete meat replacement. Methods: From an average individual representing the dietary intake of French adults (INCA3, n = 1125), meat was replaced with an equivalent amount of a mostly pulse-based substitute, whose composition was based on a list of 159 possible plant ingredients and optimized non-linearly to maximize diet quality assessed with the PANDiet score (considering adequacy for 32 nutrients), while taking account of technological constraints and applying nutritional constraints to limit the risk of overt deficiency in 12 key nutrients. Results: The optimized meat substitute contained 13 minimally processed ingredients. When used to substitute meat, the PANDiet score increased by 5.7 points above its initial value before substitution (versus − 3.1 to + 1.5 points when using other substitutes on the market), mainly because of higher intakes of nutrients that are currently insufficiently consumed (e.g., alpha-linolenic acid, fiber, linoleic acid) and a lower SFA intake. The meat substitute also mostly compensated for the lower provision of some indispensable nutrients to which meat greatly contributed (e.g., vitamin B6, potassium, bioavailable iron), but it could not compensate for bioavailable zinc and vitamin B12. Conclusion: Choosing the correct ingredients can result in a nutritionally highly effective meat substitute that could compensate for reductions in many nutrients supplied by meat while providing key nutrients that are currently insufficiently consumed. pubtype: Academic Journal doctype: research tables/charts Journal Article ougenre: Article language: English refInfo: holdings: @attributes: islocal: N |
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