Alternative protein-based foods must contribute to micronutrient adequacy

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dc.citation.volumeLatest Articles
dc.contributor.authorSmith NW
dc.contributor.authorFletcher AJ
dc.contributor.authorMcNabb WC
dc.date.accessioned2024-10-09T20:59:59Z
dc.date.available2024-10-09T20:59:59Z
dc.date.issued2024-01-29
dc.description.abstractSustainable diets must consider health, economic, environmental, and social outcomes. The development and production of alternative protein foods should also make these considerations. We examined the nutritional role of these foods, with New Zealand (NZ) as a case study. We used the DELTA ModelĀ® to assess 2020 NZ nutrient supply. We then simulated the substitution of 50% of meat supply (by mass) with various plant protein sources (soy, peas, beans, and mushroom), and observed the impact on nutrient supply. NZ had an undersupply of calcium (38%), vitamin E (34% deficit), dietary fibre (20%), potassium (13%), and vitamin C (10%) compared to population requirements. Contrastingly, there was sufficient protein and amino acid supply for an additional 2.4 million people. Halving of meat supply resulted in decreased availability for potassium (21% deficit), zinc (17%), folate (10%), and iron (9%). Soy proved the best nutritional replacement for meat, with reduced deficits for all undersupplied nutrients compared to 2020. Replacement with other modelled protein sources resulted in greater nutrient deficits. The nutritional implications beyond protein must be considered when making dietary substitutions. There are clear public health reasons to fortify alternative proteins with both the nutrients lost in substitution and those already in deficit.
dc.description.confidentialfalse
dc.format.pagination1-11
dc.identifier.citationSmith NW, Fletcher AJ, McNabb WC. (2024). Alternative protein-based foods must contribute to micronutrient adequacy. Journal of the Royal Society of New Zealand. Latest Articles. (pp. 1-11).
dc.identifier.doi10.1080/03036758.2024.2304196
dc.identifier.eissn1175-8899
dc.identifier.elements-typejournal-article
dc.identifier.issn0303-6758
dc.identifier.urihttps://mro.massey.ac.nz/handle/10179/71656
dc.languageEnglish
dc.publisherTaylor and Francis Group on behalf of the Royal Society of New Zealand
dc.publisher.urihttps://www.tandfonline.com/doi/full/10.1080/03036758.2024.2304196
dc.relation.isPartOfJournal of the Royal Society of New Zealand
dc.rights(c) The author/sen
dc.rights.licenseCC BYen
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/en
dc.subjectMathematical modelling
dc.subjecthuman nutrition
dc.subjectsustainability
dc.subjectplant-based
dc.subjectscenario modelling
dc.titleAlternative protein-based foods must contribute to micronutrient adequacy
dc.typeJournal article
pubs.elements-id486552
pubs.organisational-groupOther
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