ผลกระทบจากการแปรรูปขั้นสูงและสารเติมแต่งในผลิตภัณฑ์เนื้อจากพืชต่อสุขภาพหัวใจและหลอดเลือด
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ผลิตภัณฑ์เนื้อจากพืช ได้รับความนิยมเพิ่มขึ้นจากการเป็นผลิตภัณฑ์ทางเลือกแทนเนื้อสัตว์ หลายงานวิจัยกล่าวถึงข้อดีของผลิตภัณฑ์เนื้อจากพืชว่าสมีผลดีต่อระดับไขมันในเลือดหรือดัชนีมวลกายเมื่อเทียบกับเนื้อสัตว์ อย่างไรก็ตามความกังวลเกี่ยวกับกระบวนการแปรรูปขั้นสูงอาจส่งผลกระทบต่อสุขภาพโดยเฉพาะอย่างยิ่ง โรคหัวใจและหลอดเลือด รวมถึงยังไม่มีการศึกษาหรือทบทวนวรรณกรรมที่เน้นวิเคราะห์ผลกระทบของวิธีการแปรรูปขั้นสูง และ การใช้สารเติมแต่งในผลิตภัณฑ์เนื้อจากพืชต่อสุขภาพหัวใจและหลอดเลือดโดยเฉพาะ ทั้งที่ผลิตภัณฑ์เนื้อจากพืชส่วนใหญ่จัดอยู่ในกลุ่มอาหารที่ผ่านการแปรรูปขั้นสูง โดยอาจลดทอนประโยชน์ที่คาดหวังไว้ วัตถุประสงค์ของการทบทวนนี้คือเพื่อรวบรวมและให้ข้อมูลผลกระทบของกระบวนการแปรรูปขั้นสูงในการผลิตภัณฑ์เนื้อจากพืชต่อสุขภาพหัวใจและหลอดเลือด เพื่อเป็นแนวทางในการพัฒนากระบวนการรวมถึงองค์ประกอบที่ปลอดภัยและเป็นธรรมชาติมากขึ้น เพื่อให้ส่วนผสมในผลิตภัณฑ์เนื้อจากพืช มีความปลอดภัยและป้องกันผลกระทบต่อสุขภาพตามมาได้ นอกจากนี้การศึกษาผลกระทบด้านสุขภาพในระยะยาวเป็นสิ่งสำคัญสำหรับการประเมินความเสี่ยงและประโยชน์ของผลิตภัณฑ์เนื้อจากพืช รวมถึงการพัฒนาสูตรที่มีคุณค่าทางโภชนาการสูง เช่น การลดโซเดียม และการเพิ่มธาตุเหล็ก วิตามินบี 12 และกรดไขมันโอเมก้า-3 เพื่อส่งเสริมสุขภาพหัวใจที่ดี
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