As our planet wakes up to the pressing concerns of health, ethics and sustainability, our plates are changing too. At supermarkets, more consumers are choosing plant-based alternatives, relishing the comfort of familiar flavours and textures—minus the guilt. Plant-based alternatives are also often hailed as healthier options. Yet experts caution that this perception may not be fully supported by scientific evidence.
“The misconception likely arises from the health halo associated with the term ‘plant-based,’” said study authors Rina Quek, Joseph Lim and Bhupinder Kaur, researchers from the Clinical Nutrition Research Centre (CNRC) at A*STAR’s Singapore Institute of Food and Biotechnology Innovation (SIFBI). “Many consumers perceive anything labelled as plant-based to be inherently healthy.”
The researchers noted that replacing animal-based proteins with plant-based alternatives (PBAs) can shift nutritional profiles due to differences in their nutritional content: PBAs typically lack certain amino acids, vitamins and minerals, but are lower in fat and calories. These distinctions prompted an investigation into the potential upsides and limitations of adopting plant-based proteins.
Led by Christiani Jeyakumar Henry, a Senior Advisor at SIFBI, the researchers studied the effects of replacing animal-based proteins with PBAs among 50 Singaporean participants. Each participant maintained a four-day food diary, substituting meat, dairy and seafood with equivalent amounts of plant-based substitutes. The team then analysed the changes in macro and micronutrient levels before and after this dietary shift.
The findings revealed significant increases in participants’ intake of carbohydrates, dietary fibre, sodium and calcium. Conversely, there was a decrease in overall energy, protein and fat consumption. These nutritional changes may benefit bone health and assist those on calorie-restricted diets. However, the elevated sodium intake can pose risks for individuals with cardiovascular issues, and the poor absorption of plant-based iron may impact those with iron deficiencies.
“Our study was the first modelling exercise in Asia that attempted to understand how replacing a conventional, omnivorous diet with PBAs improves or reduces the nutritional profile of our diets,” Henry commented. “This information will support manufacturers to further enhance the nutritional attributes of plant-based alternative foods.”
Following the distinct nutritional shifts observed after a brief transition to PBAs, the researchers stressed the necessity of evaluating their long-term effects on populations, as well as the quality and functionality of nutrients in plant-based items.
The team plans to further explore the health impacts of PBA foods and to refine their nutritional profiles and flavour, aiming to enhance the appeal and health benefits of future plant-based products.
The A*STAR-affiliated researchers contributing to this research are from the Singapore Institute of Food and Biotechnology Innovation (SIFBI).