Highlights

In brief

A study of 50 Singaporeans who switched from animal to plant proteins revealed significant dietary changes, such as higher carbohydrates and lower fat, information which may help improve plant-based products and dietary guidelines.

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Weighing the benefits of plant-based diets

15 Oct 2024

Research indicates that plant-based alternatives can significantly change nutritional profiles compared to animal-protein diets.

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).

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References

Tay, W., Quek, R., Lim, J., Kaur, B., Ponnalagu, S., et al. Plant-based alternative proteins—are they nutritionally more advantageous? European Journal of Clinical Nutrition 77, 1051–1060 (2023). | article

About the Researchers

Rina Quek completed her Masters in Nutrition for Global Health from the London School of Hygiene & Tropical Medicine, UK. Quek has over a decade of clinical research experience, having spearheaded the conceptualisation, design, planning, execution and analysis of more than 10 clinical trials in Singapore. She currently leads the nutrition insights team, focusing on understanding the dietary habits of Singaporeans, the motivations behind their food choices, and the associated benefits and implications. Her contributions to the field of science are reflected in her publication of 27 research papers spanning nutrition, digital health and health systems.
Joseph Lim obtained his Bachelor of Science (Honours) in Food and Human Nutrition from Newcastle University, UK. Lim has over a decade of experience in nutrition research, with a focus on central obesity, lifestyle medicine and nutrient composition. His work has contributed to 18 peer-reviewed publications, advancing the understanding of diet and health. He actively collaborates with interdisciplinary teams and the industry to develop innovative strategies for managing obesity and related chronic diseases. Lim is committed to translating research findings into practical recommendations for improving public health.
For over 13 years, Bhupinder has spearheaded translational nutrition research efforts. The core focus of her work has been to conduct clinical nutrition trials examining glycemia and insulinemia in the context of Type 2 Diabetes and glycemic control, with emphasis placed on the Asian phenotype. Much of her work included collaborations with key food industry partners and public health organisations. Through this extensive body of scientific work, she has authored over 17 peer-reviewed publications consisting of randomised clinical trials and reviews aimed at advancing evidence-based findings to help inform initiatives promoting optimal nutrition and wellness in Asian communities.

This article was made for A*STAR Research by Wildtype Media Group