The first study of its kind has found that swapping processed meat with popular plant-based options leads to meaningful dietary improvements.

Researchers at the London School of Hygiene and Tropical Medicine looked at the effect of replacing processed meat with the most popular, nutritionally balanced, or affordable plant-based meat options available in the UK. 

While previous research found that, on average, plant-based meat has a significantly better nutritional profile than processed meat, this is the first time researchers have confirmed that the difference is large enough to make a meaningful difference across the overall diet. 

Their paper, published in Current Developments in Nutrition, found that making this simple swap could increase overall fibre intake by 4-6%, reduce saturated fat intake by 6-7% and salt intake by 3-4%. The UK’s latest National Dietary Survey found that 81% of adults exceed the recommended daily saturated fat intake, while 96% do not eat enough fibre. 

Researchers found that, although plant-based meat is often classified as an ultra-processed food (UPF), most products did not have the typical nutrient profiles of unhealthy UPFs, such as being high in salt, fat and sugar. 

All products evaluated had ‘healthy’ nutritional profiles, as defined by the UK Food Standards Agency’s Nutrient Profiling Model.

But they found that while plant-based drinks and yoghurts were cheaper than their animal-based counterparts, plant-based meat remained more expensive and efforts were needed to make it more affordable.

Fortifying products with essential nutrients

In a second paper, published in the Proceedings of the Nutrition Society on 9 April, the same researchers reviewed the latest evidence, also finding that on average plant-based meat contained more fibre and less saturated fat than conventional meat.

While fortifying plant-based meat and dairy with essential vitamins and minerals could enable products to match the micronutrient levels of animal foods, manufacturers are inconsistent about how much they do this, meaning nutritional quality varies across products. Public health bodies should introduce national guidelines to improve consistency. 

This is important amid a trend toward products with shorter ingredient lists, which may deter some brands from developing options that help meet the recommended intake of all essential nutrients.

The introduction of voluntary standards for plant-based meat in the Netherlands, as part of its national healthy eating guidelines, led to more than three-quarters of Dutch products being fortified with micronutrients.

The researchers say that producers should fortify products with micronutrients commonly found in conventional meat and dairy, such as iodine, calcium, iron and vitamin B12, but could go further by using these products to provide a source of other essential nutrients lacking in UK diets, such as fibre, not found in animal-based foods.

Dr Sarah Nájera Espinosa, lead author of both studies, said: “Plant-based whole foods should be prioritised, but plant-based meat and dairy alternatives, when carefully selected, can serve as a key transitional bridge to transform food systems. Without policies to improve the affordability of plant-based meat alternatives, such shifts on a population level are unlikely, missing an opportunity to drive progress towards net-zero and health targets.

“More actions on fortification standards for these products would also enhance their reliability as direct replacements for animal-based foods, support better product development, and inform regulations such as food-based dietary guidelines, while also guiding consumer and food procurement decisions.”

Amy Williams, nutrition lead at nonprofit think tank the Good Food Institute Europe, said: “Many people want to follow healthier and more sustainable diets, but find it hard to do so long term because the available options are often more expensive or less convenient. 

“Both of these studies add to a growing body of research highlighting that plant-based meat provides a simple swap to help people reduce their consumption of processed meat. Public health bodies should introduce guidelines to ensure these foods consistently provide a reliable source of micronutrients, while retailers and manufacturers must expand efforts to ensure they are affordable and appealing.”