In articles published in peer-reviewed publications Frontiers in Nutrition and the Journal of Food Science, scientists have cautioned against food classification systems that focus entirely on the extent of processing and may distract consumers from the importance of nutrient content.
An excellent example of this would be plant-based meat alternatives (PBMAs).
Though they are classified by Nova as "ultra-processed foods" (UPFs), research indicates that a daily serving fits well within the context of an overall healthy diet.
These PBMAs could help shift the current 1:2 plant-to-animal protein intake ratio in the US towards a 1:1 ratio, which better aligns with recommendations from authoritative bodies and is associated with improved cardiovascular outcomes.
"Foods that sit within the same category based on processing vary significantly in nutrient content and affect health differently," said Mark Messina, PhD, MS, Director of Nutrition Science and Research at Soy Nutrition Institute Global.
"The contribution of a food to overall health should be determined primarily by its nutrient content — and not the degree of processing alone."
"PBMAs, for example, may support heart health and serve as practical tools for adopting a more plant-forward diet."
Alhough there is no universally accepted definition of UPFs, there are several food systems that include a category of foods classified as highly processed or ultra-processed.
One system, Nova, was created by Brazilian researchers in 2009 and is regularly referenced in scientific research. Nova's grouping of PBMAs with confectionery and snack foods illustrates the limitations of processing-based classification systems in recognising a food's nutrient density.
In fact, many highly processed foods are also nutrient-dense and can exert health benefits relative to their less processed counterparts.
PBMAs typically contain 15-20g of protein per serving, comparable to 80/20 beef, and often more than a serving of legumes.
They are often formulated using soy or pea protein, both of which are well-digested and provide good amounts of all essential amino acids.
While they may not retain all the fibre, resistant starch, and bioactive compounds found in whole legumes, PBMAs are still nutrient-dense, especially when fortified.
Fortification with compounds such as iron, zinc and vitamin B12 can enhance the nutritional equivalency of PBMAs to meat, but fortification practices vary widely among brands.
Some randomised controlled trials show that PBMAs have improved health benefits relative to meat, such as reducing LDL cholesterol, body weight and markers of kidney stress.
PBMAs are versatile and accessible and provide essential nutrition for those with allergies, dietary restrictions or personal preferences.
Additionally, when these foods mimic familiar meat products, they can lower barriers to plant-based eating, serving as a gateway to increased plant protein intake and potentially increasing the intake of whole plant foods with time.