Sure! Here’s the translation into American English:
—
A recent guide published by GFI Europe and the Physicians Association for Nutrition suggests that plant-based meat analogs may have a positive impact on health as well as support sustainable diets. This document is aimed at health professionals, policymakers, and sustainability leaders, highlighting the relevance of these alternatives in promoting healthier eating.
The guide notes that, despite variations in ingredients and production methods, plant-based meats generally contain less saturated fat compared to conventional processed meat. Additionally, they offer a comparable protein profile and are a significant source of fiber, a nutrient not found in animal products.
Various clinical trials have demonstrated that replacing processed meat with plant-based options can improve both lipid profiles and diet quality, as well as facilitate slight weight loss. A recent study conducted at several universities in Spain suggests that substituting processed meat products with plant analogs may be beneficial in reducing LDL cholesterol levels.
The guide also addresses misconceptions surrounding ultra-processed foods, challenging the limitations of the NOVA classification system. Although plant-based meats often receive this label, they differ significantly from hyper-caloric products that are low in nutritional value and pose health risks. This assertion is based on scientific evidence, including systematic reviews of clinical trials, which show that plant alternatives are a healthier option compared to processed meat, which is associated with a higher risk of chronic diseases.
Roberta Alessandrini, director of PAN’s Food Guide Initiative and co-author of the guide, notes that the debate surrounding ultra-processed foods has reached a level of increasing polarization. According to Alessandrini, not all of these products should be perceived in the same way; the degree of processing does not solely determine the healthiness of a food. In her view, well-formulated plant-based meats aim to reduce the consumption of processed meat without compromising taste or convenience.
The authors of the guide urge health professionals, researchers, and institutions to adopt a more nuanced perspective on food processing. They advocate for communications to be based on scientific evidence and for considering the inclusion of plant-based alternatives with an appropriate nutritional profile in dietary policies, aiming to facilitate access to healthy and sustainable diets for the entire population.
Referrer: MiMub in Spanish
