The bottom line on fake meat and health
Imitation-meat burgers and other products are made from plants but are also highly processed—potentially leaving consumers confused about whether they are a healthy choice. Frank Hu, Fredrick J. Stare Professor of Nutrition and Epidemiology and chair of the Department of Nutrition, was one of several experts who commented in a Feb. 17 New York Times article on the topic.
Overall, fake-meat products have a better nutritional profile than red meat and are continuing to improve, Hu said. The article noted that plant-based burgers from popular brands typically are lower in saturated fat than animal-based meat products, and similar in protein. They also tend to have some fiber, while animal meat does not. Fake meat’s main nutritional downside is that it is high in sodium compared to uncooked and unprocessed animal meat.
Results have been mixed from studies in which participants swapped red meat for fake meat, but Hu said that they were still promising. They suggested that fake meat products may have benefits for health and are at least not less healthy than red meat, he said.
Plant-based meat products can also be helpful as a “steppingstone to a more plant-forward diet,” Hu said.
Read the New York Times article: Is Fake Meat Better for You Than Real Meat?
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