# The potential renal acid load of plant-based meat alternatives

## TL;DR

This paper examines how plant-based meat alternatives affect the body's acid load, finding that they vary widely and are not consistently better for reducing acidity.

## Contribution

The study provides new insights into the acidifying potential of various plant-based meat alternatives compared to conventional meats.

## Key findings

- PRAL values among plant-based meat alternatives varied significantly, with differences up to 19.73 mEq per 100g.
- Mycoprotein- and wheat-based plant-based meats were more acidic than conventional meats.
- Most plant-based meat alternatives had a lower PRAL than their meat-based counterparts.

## Abstract

Plant-based meat alternatives (PBMAs) are food products derived from plants and designed to mimic the preparation methods, nutritional profile, and sensorial qualities of meat. PBMAs are currently subject to a controversial debate concerning their health value. Here, we reviewed PBMAs’ potential renal acid load (PRAL). The PRAL is an estimate for the amount of acid or base a certain food produces in the human body, and was associated with tissue damage and acid stress. PRAL values varied substantially across the examined foods, and differences were as large as 19.73 mEq per 100 g of PBMA. Mycoprotein- and wheat-based PBMAs were more acidic than conventional meats. The majority of items, however, exerted a lower PRAL to the human kidneys when compared to their meat-based counterparts. Our findings reiterate that not all PBMAs are created equal, and suggest that PBMAs are generally not suitable to substantially alkalize an individual’s diet.