Health. Do meat substitutes live up to their health promises?

Reducing your consumption of meat, particularly red and processed meat, is recommended by the National Nutrition and Health Program (PNNS).

This helps reduce saturated fat intake, reduce the risk of cardiovascular disease and certain cancers, and also helps the environment.

But replacing meat doesn't mean losing nutritional value. To achieve this, you can turn to "traditional" substitutes: tofu, tempeh, seitan.

These foods, used for centuries in Asia, are minimally processed and rich in protein. They are nutritious, healthy, and suitable for a balanced diet.

On the other hand, other more industrial substitutes, such as ultra-processed plant-based steaks, fare less well.

To imitate the appearance and taste of meat, manufacturers use textured proteins (soy, peas), but their products are often rich in salt, sugars and additives, with variable nutritional value.

The right reflexes for choosing well

To avoid pitfalls, read labels carefully. This will help you choose products with the fewest artificial additives.

Limit ultra-processed steaks with flavorings, colorings, stabilizers and products with more than 1.5g of salt per 100g or containing added sugar.

The ideal solution is to make your own meat substitutes. For example, you can make homemade patties made from lentils, chickpeas, mushrooms, oatmeal, or quinoa.

Economical, healthy and delicious, you can customize them by adding herbs, spices and vegetables for maximum taste and nutrients.

Source: French Society of Nutrition (SFN) – website of Anne Manteau, Dietitian Nutritionist - British Journal of Nutrition