Choosing more plant-based foods has become one of the biggest food trends in recent years. Many believe plant-based products are inherently healthier than traditional meats or dairy. While increasing intake of vegetables, fruits, beans, and whole grains is widely recommended, scientists suggest paying closer attention to packaged plant-based alternatives.
Researchers from the Institute for Optimum Nutrition in London recently conducted the first study comparing the ingredient lists of plant-based supermarket products with similar animal-based foods. Their results were published in Food Additives & Contaminants: Part A.
The study examined 71 pairs of similar products sold at a single UK supermarket. Each plant-based item was matched with a comparable animal-based product, similar in size and type. These comparisons included plant milks versus cow’s milk, vegan cakes versus regular cakes, meat substitutes versus meat products, as well as sauces, ready meals, yogurt, and spreads.
After analyzing the labels, the researchers found that plant-based products typically had longer ingredient lists. They contained nearly twice as many food additives as their animal-based equivalents, along with more overall ingredients and a greater number of E-numbers, which are codes for approved food additives used in Europe.
The researchers noted that this isn’t surprising, as manufacturers often require additional ingredients to mimic the taste, texture, appearance, and cooking characteristics of meat, milk, or cheese using plant-based ingredients. These additives help improve consistency, prevent spoilage, or extend shelf life.
Importantly, the study clarified that having more additives doesn’t necessarily equate to increased health risks, as all additives used in these products had already met UK food safety standards. The study didn’t assess the actual consumption levels of these additives or their potential long-term health effects.
The rise of plant-based diets worldwide is driven by various reasons—from health considerations and environmental concerns to animal welfare. As supermarkets expand their selection of plant-based products, understanding how these compare to traditional foods becomes increasingly important.
The study also acknowledged some limitations. It focused on only one supermarket’s product range, so the findings may not reflect all brands or countries. Larger, more comprehensive studies are needed before making broader conclusions.
One critical question remains unanswered: how processed are these plant-based foods? Many experts argue that processing levels could be more significant for health outcomes than simply counting additives. Diets centered on whole, minimally processed plant foods may differ substantially from those based mainly on highly processed substitutes.
Overall, the findings do not suggest avoiding plant-based diets altogether. Instead, they highlight the difference between consuming whole plant foods—like beans, vegetables, fruits, nuts, seeds, and grains—and relying heavily on manufactured meat or dairy alternatives.
People can enjoy the benefits of plant-based eating while moderating processed options, focusing on natural, minimally processed foods. The study provides a valuable initial look at ingredient differences but stops short of assessing whether these products are healthier or less healthy overall.
Further research should investigate more supermarkets, explore additive levels, processing methods, and long-term health effects. Until then, reading food labels and choosing foods with minimal processing remains good advice.
For those interested in nutrition, exploring studies about berries’ potential to prevent cancer, diabetes, and obesity, as well as the risks of vitamin D deficiency, can be beneficial. Additional relevant studies address the link between potatoes and high blood pressure or explain why turmeric is considered a health-enhancing spice.
Source: Institute for Optimum Nutrition.
