Research has shown that plant-based meat alternatives, including sausage and meatballs, are often loaded with salt
- A new study finds that foods made from plants are often high in salt
- More than 75 percent of the products analyzed failed to meet their salt reduction targets
- Researchers from Queen Mary University say that salt is much higher than meat in five out of six plant-based products
Research has shown that sausages, meatballs, and other meat substitutes are often high in salt.
A study found that vegetarian and vegan products have a “health aura,” but that their salt levels violate government guidelines.
More than 75 percent of the products analyzed failed to meet the government’s salt reduction targets.
Researchers from Queen Mary University of London compared 207 plant-based meat products with 226 meat products.
M&S Food Plant Kitchen No Chicken Kiev had one of the highest levels of salt in the study at 1.78 grams per 100 grams, with a total salt portion of 2.49 grams.
Researchers from Queen Mary University analyzed the amount of salt in processed plant foods
The research, supported by Action on Salt, said they found that plant-based meats contain fewer calories, total and saturated fat and more fiber than their meat counterparts.
But its salt content was significantly higher than meat in five of the six product categories.
Only two plant products could be considered low in salt (less than 0.3 grams of salt per 100 grams), compared to 45 meat products.
Vegan alternatives have included Linda McCartney’s vegan meatballs, M&S vegan chicken kebabs, and Quorn Best of British sausages, as well as Waitrose, Bird’s Eye, Co-op, Richmond and Vegan Butcher products.
Linda McCartney’s Vegan Meatballs were found to contain 1.7g of salt per 100g – far exceeding the healthy limit of 0.3g of salt per 100g.
Study co-author Professor Graham MacGregor told Nutrients: ‘Reducing salt is the most cost-effective measure to lower blood pressure, reduce health disparities, and prevent people from dying unnecessarily.
The government has placed the food industry responsible for public health at the expense of the public.
Now is the time to take back control and force the industry to act more responsibly.