Health Impacts of Sustainable Ingredient Selection in the Food and Drink Industry - ALTERNATIVE PROTEIN STUDY

Background

Recent scientific evidence suggests that diets largely based on plant foods, such as well-balanced vegetarian diets, have potential to improve health, in contrast with predominantly meat-based diets. However, many consumers may not wish to exclude meat from the diet, despite current advice to reduce, in particular, processed meat. One way to achieve this is to increase consumption of plant-based protein components in the diet.

Making a comparison of the nutritional content of high protein plants (i.e. those with > 20 g protein/100 g dry weight), several candidate sources were identified. In particular, these belong to the Fabaceae family and include pulses (green peas, fava beans, lupin seeds) and certain common bean species. Species from plant families other than the Fabaceae generally have less protein. An exception is hemp seed (Cannabaceae family), which can have a protein content around 40g protein /100g dry weight, is a source of fibre, and has favourable fatty acid and amino acid profiles. Other families of interest include the Amaranthaceae species (Quinoa), Polygonaceae (Buckwheat) and the Poaceae (Wheat, Barley and Oats). Protein content of these pseudocereal and cereal crops ranges from 12-20 g protein /100 g dry weight. Although lower in protein content compared with the Fabaceae species, they are generally rich in fibre and consequently will impart additional benefits to a high-protein plant based diet.

According to the Scottish Health Survey (2009), nearly two-thirds of men (66.3%) and approximately half of women (58.4%) were overweight. Obesity is a major risk factor for metabolic syndrome, which is linked to conditions such as type II diabetes mellitus (T2DM). Having impaired glucose tolerance doubles the chance of morbidity and mortality from cardiovascular disease (CVD). CVD is the leading cause of death and accounts for nearly 30% of deaths worldwide each year. Clinical studies have shown that regular consumption of pulses can reduce blood levels of total cholesterol and low density lipoprotein (LDL).

The recent meta-analysis of randomized controlled trials provides the strongest evidence to date that non-soya legume consumption lowers serum total and LDL cholesterol and therefore, may lower the risk of CVD. Eating pulses regularly may also lower CVD risk via favorable effects on blood pressure, blood glucose and insulin levels and by satisfying hunger and helping manage body weight. Higher legume intakes were associated with lower body mass index (BMI), blood pressure, serum total cholesterol (TC) and a lower incidence of T2DM, compared with lower legume intakes. In addition to achieving energy balance and improving the overall diet, the World Health Organization (WHO) recommends that people increase consumption of legumes (pulses), as well as vegetables, wholegrain and nuts to prevent obesity. There does not seem to be differential effects of pea-protein as compared to other meat and dairy proteins when fed at similar amounts as a pre-load.