For those who strive to give up meat but cannot live without patties and sausages, plant-based alternatives have been developed. How will health change when switching to meat substitutes? Scientists provided an answer.
Soy patties, tofu burgers, pea sausages — today you can enjoy the taste of meat without worrying about animals (although true steak and kebab lovers are unlikely to agree with this).
At first glance, such an alternative seems healthier, especially considering that excessive meat consumption can negatively affect the kidneys, and fatty meats are linked to an increased risk of colorectal cancer, reports doctorpiter.
However, a recent study showed that completely refusing animal protein is not advisable.
Scientists from Singapore conducted a study to determine how plant-based meat analogs affect the health of people predisposed to diabetes. 82 volunteers were divided into two groups. For eight weeks, one group consumed a fixed amount of animal meat, while the other group consumed its plant-based substitutes.
During the experiment, participants had their blood pressure, cholesterol levels, and blood glucose levels measured, and a fructosamine test was conducted to help identify prediabetes at an early stage. The analyses included other indicators such as biomarkers related to protein metabolism and a high-sensitivity C-reactive protein test, which indicates inflammatory processes.
Contrary to expectations, the diet with plant-based meat substitutes was not found to be more beneficial than the diet of meat eaters.
“No significant changes were observed in the lipid-lipoprotein profile (cholesterol levels. — Ed. note). However, both dietary regimes were associated with lower fructosamine levels and higher HOMA-B levels (an indicator of pancreatic cells responsible for insulin production and release. — Ed. note).”
Moreover, volunteers consuming animal meat showed normalized blood pressure and blood glucose levels. Plant substitutes did not demonstrate such effects. This may be due to the fact that they contain significantly less protein and more carbohydrates — starch, fibers, and methylcellulose, which are added to products as thickeners.
Additionally, previous studies have shown that proteins from plant substitutes are absorbed by the body less effectively than animal proteins.
The scientists conclude that including plant-based meat analogs in the diet may affect nutrient intake and potentially threaten glycemic control.
