| Autor: |
Vellinga RE; Centre for Nutrition, Prevention and Health Services, National Institute for Public Health and the Environment (RIVM), Bilthoven, The Netherlands., Rippin HL; Special Initiative on NCDs and Innovation, WHO Regional Office for Europe, Copenhagen, Denmark., Gonzales BG; Department of Public Health and Primary Care, Faculty of Medicine and Health Sciences, Ghent University, Gent, Belgium., Temme EHM; Centre for Nutrition, Prevention and Health Services, National Institute for Public Health and the Environment (RIVM), Bilthoven, The Netherlands., Farrand C; Special Initiative on NCDs and Innovation, WHO Regional Office for Europe, Copenhagen, Denmark., Halloran A; Special Initiative on NCDs and Innovation, WHO Regional Office for Europe, Copenhagen, Denmark., Clough B; Special Initiative on NCDs and Innovation, WHO Regional Office for Europe, Copenhagen, Denmark., Wickramasinghe K; Special Initiative on NCDs and Innovation, WHO Regional Office for Europe, Copenhagen, Denmark., Santos M; Food and Nutrition Department, National Institute of Health Doutor Ricardo Jorge (INSA), Lisbon, Portugal., Fontes T; Food and Nutrition Department, National Institute of Health Doutor Ricardo Jorge (INSA), Lisbon, Portugal., Pires MJ; Food and Nutrition Department, National Institute of Health Doutor Ricardo Jorge (INSA), Lisbon, Portugal., Nascimento AC; Food and Nutrition Department, National Institute of Health Doutor Ricardo Jorge (INSA), Lisbon, Portugal., Santiago S; Food and Nutrition Department, National Institute of Health Doutor Ricardo Jorge (INSA), Lisbon, Portugal., Burt HE; Wolfson Institute of Population Health, Barts and The London School of Medicine and Dentistry, Queen Mary University of London, London, UK., Brown MK; Wolfson Institute of Population Health, Barts and The London School of Medicine and Dentistry, Queen Mary University of London, London, UK., Jenner KH; Obesity Health Alliance, Wells Lawrence House, London, UK., Alessandrini R; Wolfson Institute of Population Health, Barts and The London School of Medicine and Dentistry, Queen Mary University of London, London, UK.; Physicians Association for Nutrition International, Munich, Germany., Marczak AM; Technical University of Denmark, Kongens Lyngby, Denmark., Flore R; Technical University of Denmark, Kongens Lyngby, Denmark., Sun Y; Technical University of Denmark, Kongens Lyngby, Denmark., Motta C; Food and Nutrition Department, National Institute of Health Doutor Ricardo Jorge (INSA), Lisbon, Portugal. |
| Abstrakt: |
Ultra-processed plant-based foods, such as plant-based burgers, have gained in popularity. Particularly in the out-of-home (OOH) environment, evidence regarding their nutritional profile and environmental sustainability is still evolving. Plant-based burgers available at selected OOH sites were randomly sampled in Amsterdam, Copenhagen, Lisbon and London. Plant-based burgers (patty, bread and condiment) ( n 41) were lab analysed for their energy, macronutrients, amino acids and minerals content per 100 g and serving and were compared with reference values. For the plant-based burgers, the median values per 100 g were 234 kcal, 20·8 g carbohydrates, 3·5 g dietary fibre and 12·0 g fat, including 0·08 g TFS and 2·2 g SFA. Protein content was 8·9 g/100 g, with low protein quality according to amino acid composition. Median Na content was 389 mg/100 g, equivalent to 1 g salt. Compared with references, the median serving provided 31% of energy intake based on a 2000 kcal per day and contributed to carbohydrates (17-28%), dietary fibre (42%), protein (40%), total fat (48%), SFA (26%) and Na (54%). One serving provided 15-23% of the reference values for Ca, K and Mg, while higher contributions were found for Zn, Mn, P and Fe (30-67%). The ultra-processed plant-based burgers provide protein, dietary fibre and essential minerals and contain relatively high levels of energy, Na and total fats. The amino acid composition indicated low protein quality. The multifaceted nutritional profile of plant-based burgers highlights the need for manufacturers to implement improvements to better support healthy dietary habits, including reducing energy, Na and total fats. |
