Foodborne Human Fascioliasis in Pakistan: A Review

Food Sciences | Review article | https://doi.org/10.47262/SL/14.2.132026310

Ultra-Processed Plant-Based Meat Alternatives: Nutritional Quality, Health Implications, Consumer Drivers, and Public Health Perspectives

Irsa Imtiaz¹*, Rimsha Sami¹, Sibgha Kaleem Qureshi¹, Ali Asad Yousaf², Naeem Mujahid³, Abdus Samee³, Muhammad Adeel Javed³

¹Department of Nutrition, Allama Iqbal Open University, Islamabad, Pakistan

²Agriculture Department, Government of Punjab, Punjab, Pakistan

³Institute of Food & Nutritional Sciences, PMAS Arid Agriculture University, Rawalpindi, Punjab, Pakistan

Abstract

Plant-based meat alternatives (PBMAs) have progressed from niche products to mainstream foods, driven by health, animal welfare, and environmental concerns. Many PBMAs are formulated from protein isolates, refined oils, and additives, so the NOVA system classifies them as ultra-processed. These products are often promoted as healthier alternatives to meat. This article critically evaluates evidence on PBMAs' classification, production technologies, food safety considerations, nutritional composition, health implications, consumer determinants, and sustainability and public health relevance. In general, PBMAs contain less saturated fat and no animal-source cholesterol than red and processed meats. PBMAs also contain more dietary fiber, and replacing meat with PBMAs in a diet reduces LDL cholesterol. However, many products exceed recommended sodium levels, often have lower protein content than meat, and frequently have incomplete amino acid profiles, with methionine and lysine most commonly limiting. Vitamin B12 depends on fortification, which varies and is not standardized across products, and PBMA-specific data on iron and zinc bioavailability are limited. Evidence on gut and metabolic outcomes comes from a few short-term human studies, modeling studies, and inconclusive animal experiments, which must be interpreted separately; long-term human evidence is lacking. Consumer acceptance depends on taste and price, as well as perceived naturalness and a health halo. Environmental impacts are lower than meat but higher than minimally processed legumes. Overall, the evidence somewhat supports using well-developed PBMAs as transitional foods to reduce red and processed meat consumption, but not as alternatives to minimally processed whole plant foods. Priorities include long-term, independently funded trials; nutrient standardization; better labeling; food safety assessment; and research in low- and middle-income countries.