Plant-based meat substitutes can be ‘transitional foods’ on path to healthier diet

Harvard T.H. Chan School of Public Health’s Frank Hu considers plant-based burgers and other meat substitutes “transitional foods” for people who want to eat a healthier diet.

While studies have shown that replacing red meat with plant-based foods such as nuts and legumes can lower chronic disease risk, it’s not clear whether products made from highly processed ingredients like purified soy protein provide the same benefits, said Hu, chair of the Department of Nutrition, in a December 3, 2019 New York Times article.

Compared to a beef patty, popular imitation meat patties contain less saturated fat and cholesterol, similar protein and calories, and higher sodium, according to the article.

Read the New York Times article: Fake Meat vs. Real Meat

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Are fake meat products better for human and planetary health? (Harvard Chan School news)