Bangkok: Vegetarian festivals often see a surge in the popularity of imitation meat products, but there are growing concerns that these meat alternatives might be classified as highly processed foods, or UPF foods, potentially impacting health if consumed over extended periods.
According to Thai News Agency, while most plant-based meat products have less saturated fat compared to animal meat, they are often high in carbohydrates and sodium, categorizing them as UPF foods under the Nova Classification. Nutritionists suggest that these commercially available meat alternatives may not be safer than traditional meat due to their advanced processing and elevated sodium levels.
A study published in The Lancet Regional Health in 2024 highlighted that a 10% increase in the intake of non-UPF plant-based foods could lower the risk of coronary heart disease by 7% and decrease the risk of death from coronary heart disease by 13%. Conversely, a 10% higher UPF plant-based diet was associated with a 5% increased risk of coronary heart disease and a 12% higher risk of death from the same condition.
A 2021 study in France, found in The Journal of Nutrition, reported that vegetarians and vegans tend to consume more UPF foods than meat-eaters, with vegetarians and vegans deriving 37% and 39.5% of their energy from UPF foods, respectively, compared to 33% for meat-eaters. The research also noted that individuals who recently adopted vegetarian or vegan diets consumed more UPF foods than those who had followed such diets for longer periods.
Sarah Barry, a Professor of Nutrition at King's College London, noted that UPF foods, irrespective of whether they are meat or meat substitutes, have various health effects. She emphasized the importance of maintaining a balanced nutritional profile, suggesting that occasional consumption of UPF foods is unlikely to have adverse health effects if one's diet is generally of good quality.
Tofu, often mistaken for a UPF food due to its processed nature, is not classified as such. Despite being processed to appear different from its original soybean form, tofu is not considered a UPF food because it contains limited nutrients and poses no health risks. The production of tofu involves washing and soaking soybeans, grinding and squeezing them with water, filtering to separate the pulp, and boiling to create soy milk. A coagulant, such as vinegar or salt, is then added to transform the soy milk into tofu. Using just soybeans, water, and a coagulant, tofu remains a healthy choice for vegetarian and vegan diets.