Fatty acid composition of ground-beef products and their plant-based meat substitutes available in Hungary

TL;DR

This study compares the fat content and nutritional quality of Hungarian ground beef and plant-based meat substitutes, finding plant-based options generally healthier in fatty acid profiles.

Contribution

The study provides a detailed comparison of fatty acid composition and nutritional indices between Hungarian beef and plant-based meat substitutes.

Findings

Plant-based products had significantly lower fat content than beef-based products.

Plant-based alternatives showed higher unsaturation and hypocholesterolemic/hypercholesterolemic indices compared to beef-based products.

Except for coconut oil-containing products, plant-based meat alternatives had more beneficial fatty acid profiles.

Abstract

In recent years, plant-based diets have gained popularity. The food industry has responded by introducing a range of alternative products that significantly differ from whole-food, plant-based diets in terms of their composition and processing levels. This study aimed to compare the fatty acid composition and fatty acid-based nutritional quality indices of ground beef-based foods with those of their plant-based counterparts available in the Hungarian market.

This study examined six plant-based and four beef hamburger patties, along with one plant-based and one beef minced meat product, each with three distinct expiration dates. Following homogenization and lipid extraction, the fatty acid composition was analyzed by gas chromatography. Based on the fatty acid values, several nutritional indices were calculated, including the unsaturation index (UI), atherogenicity index, thrombogenicity index, and hypocholesterolemic/hypercholesterolemic index (hHI).

Significant differences (p < 0.01) in fat content were observed between plant-based and animal-based products, based on both label information and gravimetric measurements (plant-based: 10.25% [8.60%; 14.87%], animal-based: 19.67% [16.16%; 26.68%], median [Q1; Q3]). Distinct fatty acid composition profiles were identified between and within the product groups for both animal- and plant-based products. Except for one product, plant-based alternatives exhibited higher UI and hHI (UI: 129.62 [96.84; 146.10]; hHI: 50.13 [45.69; 54.14]) than beef-based products (UI: 8.18 [3.13; 11.59]; hHI: 1.35 [1.23; 1.43]).

The findings indicate that plant-based meat alternatives (except those containing coconut oil) have lower saturated and higher polyunsaturated fatty acid compositions than beef-based products, leading to more beneficial nutritional value. Further analytical and clinical studies are necessary to provide a more comprehensive understanding of the long-term health effects of these foods.

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