Nutritional composition of plant-based meat alternatives and modeled implications for adult nutrient intake: a comparative analysis with conventional meats and traditional plant proteins.

Global interest in plant-based meat (PBM) products has expanded rapidly, yet their nutritional equivalence to conventional meats and traditional plant proteins remains unclear. This study compared the nutrient composition of PBM products with unprocessed and processed meats, and traditional plant proteins, modeling nutritional implications of substituting 50% or 100% of Australian Dietary Guidelines-recommended unprocessed meat serves with PBM products for adults aged 19-50 years and >70 years. A total of 1515 PBM products, 246 unprocessed meats, 104 processed meats, and 11 traditional plant proteins were identified through auditing Australian supermarket chains and the Global Food Institute database. PBM products were nutritionally heterogeneous, containing less protein and saturated fat but more total fat, energy, carbohydrate, and sodium than unprocessed meat, and less protein and fat but more carbohydrate and fiber than processed meats. Compared with traditional plant proteins, they contained more protein and fat, less dietary fiber, and more variable micronutrient content. Modeling suggested substituting PBM products for unprocessed meat reduced contributions to protein, saturated fat, and key micronutrients, particularly zinc and vitamin B12, with older adults experiencing the greatest reductions. Substitutions increased contributions to total fat, carbohydrate, sugars, dietary fiber, and sodium. Findings inform PBM reformulation and dietary guidance.