Impact of Ultra-Processing Methods and Food Additives in Plant-Based Meat Products on Cardiovascular Health
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Abstract
Plant-based meat (PBM) products have gained popularity as an alternative to meat from animals. However, concerns about the ultra-processed and food additives of these products may an impact on health, especially those related to cardiovascular diseases (CVDs). Many studies have highlighted the benefits of PBM products in improving blood lipid levels or body mass index (BMI) compared to animal meat. However, concerns have been raised about the potential health impacts of advanced processing techniques, particularly regarding CVDs. Moreover, there is a lack of studies or reviews specifically analyzing the effects of advanced processing methods and additives in PBM products on cardiovascular health, even though most are classified as ultra-processed foods, which may diminish their expected health benefits. This review aims to provide information about the nutrients and non-nutrient composition, focusing on ultra-processing methods of PBM related to cardiovascular health. To suggest developing safety and dietary guidelines and preventing complications of health problems. Additionally, long-term health effects are necessary for evaluating the risks and benefits of PBM. In further study, the nutritionally optimized products will be formulated to be low in sodium and added with iron, vitamin B12, and omega-3 fatty acids to promote cardiovascular health.
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