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The Nutritional Quality of Plant-Based Foods

Author

Listed:
  • Alissa A. Nolden

    (Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA)

  • Ciarán G. Forde

    (Sensory Science and Eating Behaviour, Division of Human Nutrition and Health, Wageningen University and Research, 6700 AA Wageningen, The Netherlands)

Abstract

There is growing interest in the adoption of a more sustainable diet, and this has led to the development of plant-derived alternative products that are used as a substitute for products of animal origin. This is a promising way to improve the sustainability of the agricultural food industry; however, there are increasing concerns regarding the nutritional profile of plant-based products, with emerging evidence that many are not nutritionally equivalent to conventional animal products. In this study, we provide a narrative review focusing on the nutritional quality of plant-based alternative products. First, we summarize the available literature examining consumers’ and healthcare professionals’ perceived healthfulness and nutritional concerns regarding plant-based foods. Then, we compare the nutritional composition (macro- and micronutrients) of plant-based alternatives to their conventional animal counterparts. Moreover, we outline the potential impact of these nutritional differences on overall diet quality and provide a summary of the differences in the digestibility and bioavailability of nutrients from plant and animal sources. We highlight the role of product development and innovations in food processing to support the nutritional composition of plant-based products and outline the priorities for more comprehensive research on the nutrient density of these products and the sustained effect of modern plant-derived diets on long-term health.

Suggested Citation

  • Alissa A. Nolden & Ciarán G. Forde, 2023. "The Nutritional Quality of Plant-Based Foods," Sustainability, MDPI, vol. 15(4), pages 1-13, February.
    • Handle: RePEc:gam:jsusta:v:15:y:2023:i:4:p:3324-:d:1065238
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    References listed on IDEAS

    as
    1. Madeline Estell & Jaimee Hughes & Sara Grafenauer, 2021. "Plant Protein and Plant-Based Meat Alternatives: Consumer and Nutrition Professional Attitudes and Perceptions," Sustainability, MDPI, vol. 13(3), pages 1-18, February.
    2. Annika Carlsson Kanyama & Björn Hedin & Cecilia Katzeff, 2021. "Differences in Environmental Impact between Plant-Based Alternatives to Dairy and Dairy Products: A Systematic Literature Review," Sustainability, MDPI, vol. 13(22), pages 1-16, November.
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