Caution: Vegan products contain twice as many food additives as their meat counterparts
Plant-based substitutes for familiar meat and dairy dishes are often considered a healthier choice, but in reality, things are not so clear-cut.
Scientists from the Institute for Optimum Nutrition in the UK conducted a detailed analysis of 71 pairs of products from local supermarkets, comparing animal and plant-based equivalents.
As reported by Daily Mail, for accuracy, experts chose the most similar products: almond milk was compared with cow's milk, vegan desserts with dairy ones, and plant-based patties with meat ones. Lasagna, mayonnaise, yogurts, and ready-made baked goods were also included in the testing list.
The results showed a significant difference in composition: a total of 199 food additives were found in plant-based products, whereas only 100 were found in animal-based ones.
In addition to the number of additives, plant-based alternatives also fall short in other indicators of ingredient complexity. The total number of ingredients in vegan versions reached 1566 compared to 1110 in traditional products. Also, 39 different food indexes (E-numbers) were counted in substitutes, while their meat and dairy equivalents had 31.
Among the most common additives in plant-based foods are carotene, used to color vegan cheeses, and calcium carbonate (E170), which is added to lighten the product and artificially enrich it with micronutrients. Methylcellulose is regularly used to create the desired texture in meat and fish substitutes, and lactic acid often acts as an acidity regulator in dairy alternatives.
Researchers explain this difference by technological necessity: since plant-based "meat" does not exist in nature, manufacturers are forced to use numerous refined ingredients to recreate a familiar taste and appearance. Many such products are highly processed and can contain no less salt, sugar, and saturated fats than the originals.
Although a vegetarian diet indeed contributes to reducing the risk of heart disease and obesity, scientists urge caution. Excluding all animal products can lead to deficiencies in vitamins B12 and D, calcium, iron, and omega-3 fatty acids. Therefore, experts advise proponents of plant-based nutrition to focus on whole foods (vegetables, legumes, grains), rather than highly processed meat imitations.
It is important to note that all identified additives are permitted and recognized as safe according to UK state standards. The authors of the study also clarify that they did not assess the volume of consumption of these products or the exact concentration of substances, so the conclusions cannot be automatically extended to the entire global market.
Nevertheless, the results warn: attempting to replace familiar food with its technological copies can subtly turn a healthy diet into one with a high content of artificially processed components.
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