Plant-based food products contain approximately twice the number of food additives compared to their animal-based counterparts, according to a recent study published in the journal Food Additives & Contaminants: Part A. Researchers from the Institute for Optimum Nutrition analyzed 71 pairs of like-for-like animal and plant-based products, such as almond milk versus dairy milk and vegan burgers versus traditional meat patties.
The study found that the plant-based products in the sample collectively contained 199 food additives, including E-numbers, compared to 100 in the animal-based products. In total ingredients, the plant-based range had 1,566 compared to 1,110 in the animal-based range. The number of E-numbers was 39 in plant-based products versus 31 in animal-based ones.
Common additives found in higher concentrations in plant-based items included carotenes (E160A) for coloring, calcium carbonate (E170) for lighter appearance and fortification, lactic acid (E270) as an acidity regulator, and methyl cellulose (E461) to create texture in meat and fish alternatives. "By necessity many plant-based alternative foods use food additives and refined ingredients, as foods like plant-based meat do not exist in nature," stated senior author Joseph Whittaker.
While vegan and vegetarian diets have been associated with health benefits such as a lower risk of heart disease and obesity, concerns exist regarding potential nutrient deficiencies like lower levels of Vitamin B12, iodine, and omega-3 fatty acids. Many commercial meat and dairy alternatives are also highly processed and may contain significant amounts of salt, sugar, and saturated fat.
The researchers urged caution for individuals consuming plant-based foods, suggesting a focus on whole, naturally plant-based foods rather than highly processed alternatives that mimic animal products. Whittaker noted that the study's findings cannot be generalized to all plant-based products, as the quantity of additives and consumption habits were not assessed. He also emphasized that all additives used in the analyzed products have passed UK food safety regulations.
Previous research has suggested potential longevity benefits for meat-eaters. A separate study indicated that meat-eaters were more likely to reach age 100 compared to vegetarians and especially vegans, even after accounting for lifestyle factors. The researchers proposed that older individuals might require more nutrients than some vegetarian diets can provide.
The NHS Eatwell Guide recommends basing meals on starchy carbohydrates, eating at least five portions of fruits and vegetables daily, and including sources of protein such as beans, pulses, fish, eggs, and meat. It also advises consuming dairy or alternatives, choosing unsaturated oils, and limiting salt and saturated fat intake. Water is recommended as the primary beverage.