Researchers Call for Nuanced Approach to Plant-Based Meat in Ultra-Processed Food Debate
A joint report by the Physicians Association for Nutrition (PAN International) and the Good Food Institute Europe (GFI Europe) reevaluates the classification and health implications of plant-based meat products within the category of ultra-processed foods (UPFs). Using recent randomised controlled trials and meta-analyses, the guide differentiates plant-based meat from conventional processed meat, a subgroup of UPFs consistently associated with increased cardiovascular risk. The authors note that plant-based meats typically have higher fiber, lower saturated fat, and similar protein levels compared to processed meat. Dr Roberta Alessandrini, director of PAN’s Dietary Guidelines Initiative, commented, “The conversation around ultra-processed foods has become increasingly polarised. But not all UPFs are created equal. This resource aims to equip professionals with a clearer understanding of where plant-based meat fits in—based …
