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A recent study published in JAMA Network Open by researchers from the University of São Paulo’s Medical School (FM-USP) reveals that vegans in Brazil generally consume adequate amounts of protein and essential amino acids. However, the findings also highlight that certain ultra-processed products, such as protein supplements and textured soy protein (TSP), play a critical role in ensuring protein adequacy for this population.
The study, which involved 774 men and women following a vegan diet, aimed to assess whether plant-based diets can meet nutritional requirements for protein and essential amino acids, given that animal products are traditionally more protein-dense. Contrary to common perceptions, the researchers found that, on average, the participants’ protein intake met recommended levels. Their diets consisted largely of unprocessed and minimally processed foods, which accounted for 66.5% of their total energy intake, compared to only 44.9% for the general population, according to the Brazilian Household Budget Survey (POF).
“Our results contradict the stigma that a vegan diet can’t provide adequate protein and essential amino acids. The study shows that a vegan diet can be nutritionally adequate,” said Hamilton Roschel, head of the Applied Physiology and Nutrition Research Group at FM-USP’s Center for Lifestyle Medicine and the study’s last author.
The Role of Ultra-Processed Products
Despite the positive findings regarding protein adequacy, the study also found that participants who consumed lower levels of ultra-processed products were more likely to have inadequate protein intake. This highlights a reliance on products like plant-based protein supplements and textured soy protein, which fall under the category of “ultra-processed foods.”
The term “ultra-processed products” refers to industrially formulated food substances that often include additives such as colorings, flavor enhancers, emulsifiers, and thickeners. These products are typically associated with negative health outcomes, including weight gain, diabetes, hypertension, and cardiovascular diseases. However, as Roschel pointed out, not all ultra-processed products carry the same health risks.
“Although TSP and protein supplements are classified as ultra-processed, they are not necessarily unhealthy. Ultra-processed foods vary widely in their composition, and some, like soy-derived products, do not pose the same health risks as other processed foods high in fat, sugar, and sodium,” Roschel explained.
The study suggests that TSP and plant-based protein supplements are essential for many vegans to meet their protein needs, especially given that unprocessed plant foods are generally less protein-dense. This has led to the growth of the plant-based meat substitute industry, which offers products such as vegan hamburgers, sausages, and nuggets, as well as cheese substitutes made from soy, pea, rice, or potato protein.
Implications for Vegan Diets and Public Health
The researchers emphasize that while ultra-processed products can play a role in supporting a vegan diet, the findings should not be interpreted as an endorsement of such products. Instead, the study highlights the importance of making distinctions between different types of ultra-processed foods and their respective health implications.
“Our findings don’t show that ultra-processed products are inherently good, and we don’t encourage their consumption. However, it’s important to recognize that not all ultra-processed products are created equal, and some may be necessary in specific contexts,” said Roschel.
The study calls for improved public policies to facilitate access to healthier, more natural foods. It also underscores the need for better nutritional education for vegans to help them make more informed dietary choices. As the market for plant-based foods continues to grow, the researchers stress that government regulation is needed to ensure the development of affordable, high-quality products with transparent labeling and clear health benefits.
This research highlights both the potential and the challenges of maintaining a balanced vegan diet, especially in a world where ultra-processed foods are increasingly prevalent. As the debate over the health implications of these products continues, the study offers a nuanced perspective on their role in supporting protein adequacy for vegans.
Reference:
Alice Erwig Leitão et al, Protein and Amino Acid Adequacy and Food Consumption by Processing Level in Vegans in Brazil, JAMA Network Open (2024). DOI: 10.1001/jamanetworkopen.2024.18226
