在习惯与健康之间架起桥梁：对植物基肉类和奶类替代品营养价值的调查报告-

SourceAdobeStockSourceAdobeStockBUILDINGBRIDGESBETWEENHABITANDHEALTHAninvestigationintothenutritionalvalueofplant-based

meatandmilkalternatives在习惯与健康之间架起桥梁对植物基肉类和奶类替代品营养价值的调查INDEXListofabbreviationsAboutthisdocumentExecutivesummaryKey

findingsKeyrecommendations1.Introduction2.

Methodology3.Nutritionalprofileofplant-basedmeatalternatives

ProteinFibreSaturatedfattyacidsCasestudy:baconKeymicronutrientsSaltandaddedsugar4.Nutritionalprofileofplant-basedmilkalternativesProteinCasestudy:soyamilkSaturatedfattyacidsKeymicronutrientsSaltandaddedsugar5.LessonsfromtheNetherlands6.Recommendations索引缩略语表3关于本文件4执行摘要5主要发现7主要建议91.引言102.方法论143.植物基肉类替代品的营养概况17蛋白质21纤维23饱和脂肪酸25案例研究

：培根27关键微量营养素29盐和添加糖304.植物基乳制品替代品的营养概况33蛋白质35案例研究

：豆奶36饱和脂肪酸38关键微量营养素39盐和添加糖415.来自荷兰的经验教训446.建议46生产商47零售商48政府50消费者与消费者组织51科学与研究527.结论53详细方法论55用于产品评估的评分设计60研究的局限性61参考文献63RetailersGovernmentsScienceandresearch7.ConclusionsDetailedMethodologyLimitationsofthestudyLiteratureProducersConsumersandconsumerorganisationsScoredesignforproductevaluation34579101417212325272930333536383941444647485051525355606163缩写定义PB植物基AB动物基PBM植物基奶PBSM植物基豆奶CM牛奶EFSA欧洲食品安全局WHO世界卫生组织TMAO三甲基胺N-氧化物AbbreviationDefinitionPBPlant-basedABAnimal-basedPBMPlant-basedmilkPBSMPlant-basedsoyamilkCMCow’s

milkEFSAEuropeanFoodSafetyAuthorityWHOWorldHealthOrganizationTMAOTrimethylamineN-oxide

LIST

OF

ABBREVIATIONSLISTOFABBREVIATIONS缩略语表缩略语表0303

ABOUTTHIS

DOCUMENT

ABOUTTHISDOCUMENTThisreportisapublicationofProVeg

International,

afood

awareness

organisationworkingtotransformtheglobalfoodsystem.Ourmissionistoreplace50%of

animal

products,

globally,withplant-basedandcultivatedfoodsby2040.ProVeghasreceivedtheUnited

Nations’

MomentumforChangeAwardandworkscloselywithkey

UNfoodandenvironmentagencies.Wehaveobserverstatuswiththe

UNFCCCandthe

IPCC,

specialconsultativestatuswith

ECOSOC,andareaccreditedbyUNEA.AUTHORSValentinaGallani,

M.Sc.

Health&

Nutrition

Manager,

ProVeg

InternationalAnna-Lena

Klapp,

M.Sc.

Headof

Research,

ProVeg

InternationalWewouldliketothankthefollowingpeopleforsharingtheirtime,expertise,andthoughtfulreviewduringthedraftingofthisreport:Sarah

E.

Nájera

Espinosa,

PhDArmando

Perez-Cueto,

PhD,

ProfessorRobertaAlessandrini,

PhDJoannaTrewern,

PhDDaniel

Braune,

M.Sc.Dirk

Liebenberg,

M.Sc.Martinevan

Haperen,

PhDJosh

Bisig,

M.Sc.Lucia

Hortelano,

LLMGemmaTadman,

BAArtdirection:Laura

BermúdezDesign:SaraClemmCopyediting:Peter

Machen

关于本文件

关于本文件本报告由ProVeg

International,出版，

ProVeg

International是一家致力于改变全球食品体系的食

品意识组织。我们的使命是到2040年将全球动物性产品的使用替换50%，

以植物基和培养食品取而代之。ProVeg

曾获得联合国“变革动力”奖，

并与联合国食品与环境关键机构密切合作。我们在

UNFCCC和IPCC拥有观察员身份，

在ECOSOC拥有特别顾问资格，

并获得UNEA认证。作者

an‑

，i，

士研

养，

，egP

ational我们感谢以下人员在本报告起草过程中分享他们的时间、专业知识和细致审阅：Sarah

E.Nájera

Espinosa，

博士JoannaTrewern,PhDDanielBraune,M.Sc.DirkLiebenberg,M.Sc.Martine

vanHaperen,PhDJosh

Bisig,M.Sc.LuciaHortelano,LLMGemmaTadman,BA艺术指导：LauraBermúdez设计：SaraClemm文字校对：PeterMachenlnarInternationroVegInteProV经理究负责人健康与营理学硕士理学硕ppanLenaKlatinaGallAnnVale04

04s

,

,

PhD,

教授PhDuetoiCrizdenraesPRobertaAleArmando执行摘要EXECUTIVESUMMARY

在习惯与健康之间架桥

BUILDING

BRIDGES

BETWEEN

HABIT

AND

HEALTH

SourceAdobeStockSourceAdobeStockIn

general,

plant-rich

diets

should

prioritisewhole

foods,

including

plenty

of

fruit

and

veg-

etables,

grains,

legumes,

nuts,

and

seeds.

How-

ever,transitioningfromameat-and-dairy-centreddiet

to

a

plant-centric

one

can

be

made

easierbytheavailabilityofplant-based‘alternatives’or‘products’thathaveasimilartasteandtexturetotheir

animal-based

counterparts.

These

can

in-

clude,forexample,plant-basedmilkalternatives

such

as

soya

milk,

or

plant-based

meat

alterna-

tives

such

as

pea

burgers.

The

convenience

of

these

alternatives

has

been

shown

to

facilitate

the

behaviour-changeprocess.2The

evidenceisclear

that,compared

to

con-

ventional

meat

and

milk,

most

plant-based

alter-

natives

have

a

lower

carbon

footprint,

use

less

land

and

water,

and

produce

less

air

and

water

pollution.However,forconsumers,two

ofthe

most

important

questions

posed

by

plant-based

alternativeproductsare:“Cantheycompetewith

the

nutritional

value

of

traditional

animal-based

products?”and“Aretheyhealthy?”.Asafoodawarenessorganisation,

ProVeg

Inter-

national

aims

to

bring

more

transparency

andbalance

to

the

debate

surrounding

plant-based

alternatives.

To

determine

whether

plant-based

meatandmilk

alternatives

can

be

a

healthychoicecomparedtotheiranimal-basedcounter-parts,

we

conducted

an

international

nutritional

assessmentofplant-basedalternativesavailable

in

localsupermarkets

in11

countries

acrossfour

continents:

Belgium,

Czechia,

Germany,

Italy,

Malaysia,

theNetherlands,Poland,

South

Afri-

ca,Spain,the

UK,andthe

USA.

Using

a

scoringsystembasedoninternationallyrecognisednutrition

guidelines

-the

WHO

Nutrients

Profilemodel

(NPM),3

theNetherlandsNutrition

Cen-tre,4

and

theEFSAnutrition-claimlegislation-5

we

evaluated

the

nutritional

value

of

422

plant-

basedmeat

alternatives

and

251

plant-based

milk

alternatives,and

compared

them

with

theiranimal-based

counterparts.Inaddition

tolookingatthenutritionalvalueof

products,

this

report

takes

into

account

theperspectiveofmanufacturers

and

retailers

in

ordertobetterunderstandtheopportunitiesandchallenges

involved

in

productdevelopment,

shifting

consumer

behaviour,

andthe

policy

en-vironment

needed

to

bring

healthy

plant-basedalternatives

tomarket.Weconcludewithkeyrecommendations

forpolicymakers,industry

leaders,consumerorganisationsandthe

sci-entific

community

for

enhancing

the

nutritionalvalueofplant-basedproducts.Togetherwecan

createafoodsystemwhereeveryonechoosesdeliciousand

healthyfoodthat

isgoodfor

all

humans,animals,andtheplanet.

执行摘要营养学家和气候专家正在警告高收入和中

等收入国家中以动物性食物为主的消费水

平所带来的后果。1因此，

越来越建议转向

以植物为主的饮食模式。如果持续遵循，

这样的饮食既能降低许多生活方式相关疾

病的风险，

同时也有助于应对气候变化和

生物多样性丧失。一般来说，

以植物为主的饮食应优先选择全食物，包括大量的水果和蔬菜、谷物、豆类、坚果和种子。然而，

从以肉类和乳制品为中心的饮食过渡

到以植物为主的饮食，

可以通过提供与动物性食品在口感和质地上相似的植物“替代品”或“产品

”来简化。例如，

这些可以包括植物性牛奶替

代品如豆奶，

或植物性肉类替代品如豌豆汉堡。这些替代品的便利性已被证明有助于促进行为改变过程。2证据表明，

与传统肉类和牛奶相比，

大多数植物基替代品具有更低的碳足迹、使用更少的土地和水资源，

并产生更少的空气和水污染。然而，

对

于消费者来说，

植物基替代产品提出的两个最重要问题是：“它们能与传统动物性产品的营养价值竞争吗？”以及“它们健康吗？”。作为一家食品意识组织，

ProVegInternational

旨在为围绕基于植物的替代品的讨论带来更多透明度和平衡。为了确定基于植物的肉类和牛奶替代品是否可以与其动物来源的对应产品相比成为健康的选择，我们对在四大洲11个国家的本地超市中可获得的基于植物的替代品进行了国际营养评估：

比利时、捷克、德国、意大利、马来西亚、荷兰、波兰、南非、西班牙、英国和美国。使用基于国际公认营养指南的评分系统——WHONutrients

Profile

model(NPM),3

theNetherlands

Nutrition

Centre,4

and

the基于植物的牛奶替代品的营养价值，

并将它们与相应的动物来源产品进行了比较。除了关注产品的营养价值外，

本报告还考虑了制

造商和零售商的视角，

以便更好地理解产品开发、不断变化的消费者行为以及将健康的植物性替代品推向市场所需的政策环境所涉及的机遇和挑战。我们最后为政策制定者、行业领导者、消费者组织和科学界提出了增强植物性产品营养价值的关键建议。我们共同努力，

可以创造一个食品体系，让每个人都能选择对人类、动物和地球都有益的美味健康食物。Nutritionistsandclimateexpertsarewarningof

the

consequencesofhighlevelsofanimal-basedfood

consumptioninhigh-andmiddle-incomecountries.1

Asaresult,ashifttowardsmoreplant-richeatingpatternsisincreasinglyrecommended.

If

followedconsistently,suchadietcanreducetheriskofmanylifestylediseasesand,atthesametime,helptocombatclimatechangeandbiodiversityloss.i

5和—种们51我2—肉类替代gislatio的le植物laim种基tion422nutr了A评估EFS06

06

EXECUTIVESUMMARY

SourceAdobeStockSou

rceAdobeStockWefoundthat,dependingonthecountry,plant-basedmeatalternativesaregenerallyfortifiedwith

ironandvitamin

B12.

However,fortificationstilldoesnotappeartobeacommonpractice.

Incountrieswherefortificationisalreadywidespread,between40%and90%ofproductsarefortified.

But,incountrieswherefortificationisnotcommonlyused,lessthan20%of

productsarefortified.Thenutritionalvalueofplant-basedmeatalternativesvariedaccordingtocountry,highlightingtheimportanceofnutritionpolicyframeworksandsharedindustryapproachestoproductdevelopmentandreformulation.The

Netherlandsledtheway,withproductsthatarehigh

infibre,lowinsaturatedfats,andfortifiedwithkeynutrients,including

ironandvitamin

B12.我们发现，

根据不同国家，

植物性肉类替代品通常会强化铁和维生素B12。然而，

强化仍然似乎并不是一种普遍做法。在强化已广泛采用的国家，

40%到90%的产品进行了强化。但在强化不常见的国家，

强化产品不到20%。植物性肉类替代品的营养价值因国家而异，

这凸显了营养政策框架和行业共同方法对产品开发和配方改良的重要性。荷兰在这方面走在前列，

其产品高纤维、低饱和脂肪，

并强化了包括铁和维生素B12在内的关键营养素。Theplant-basedmeatalternativescontainedlesssaturatedfatandsignificantly

more

fibre

than

their

animal-

basedcounterparts,sufficienttoqualify

themasasourceoffibre.Overall,plant-basedmeatalternatives

hadamorebeneficial

nutritionalprofilethananimalmeats,butthiscouldbefurtherimproved

by

reducingtheir

salt

content.Ingeneral,theplant-basedmilkalternatives

containedlesstotalfatandlesssaturatedfatthancow’smilk.Soyamilkperformedparticularlywellinallcountries.Thecountriesofferingthebest-performingplant-basedmilkalternativesaretheNetherlands,Italy,Belgium,theUK,

andCzechia.总体而言，

植物性奶替代品所含的总脂肪和饱和脂肪更少，

比牛奶低。大豆奶在所有国家的表现尤为出色。植物性肉类替代品所含的饱和脂肪较少，纤维明显更多，

足以使其被归类为膳食纤维来源。总体而言，

植物性肉类替代品具有更有益的营养结构，

但通过降低其盐含量可以进一步改进。07

07表现最佳的植物基牛奶替代品供应国是荷兰、意大利、

比利时、英国和捷克。主要发现KEYFINDINGSEXECUTIVESUMMARY执行摘要执行摘要Our

report

shows

that

plant-based

meat

and

milk

alternatives

can

be

enjoyed

as

part

of

a

healthy

sustainable

diet.

However,

just

like

their

animal-based

counterparts,

they

havenutritionalstrengthsandlimitations.Atthispoint,plant-based

alternatives

can

build

bridges

between

habitand

health.We

understandthat

responsibilityfor

public

health

isa

sharedendeavour.Assuch,we

provide

recommendationsforvarious

stakeholders

for

the

optimisation

of

healthy,

sustainable

plant-based

alternatives.All

stakeholders

can

play

animportantroleinenablinghealthyandsustainablediets.我们的报告显示，

基于植物的肉类和牛奶替代品可以作为健康可持续饮食的一部分来享用。

然而，

就像基于动物的同类产品一样，

它们也具有营养方面的优点和局限性。

目前，

基于植物的替代品可以在习惯与健康之间架起桥梁。我们理解，

公共健康的责任是共同承担的。因此，

我们为各利益相关方提供了优化健康、可持续植物替代品的建议。所有利益相关方都可以在促成健康和可持续饮食方面发挥重要作用。Micronutrientfortificationisakeyelementintheformulationofplant-basedalternatives

thataimtomimiccertainanimal-derivedfoods.However,fortificationlevelsvarywidelyfromcountrytocountry.Plant-basedbaconandsoyamilkareagoodexampleofproperlydevelopedplant-

basedalternativesthatperformedbetterthananimal-basedcounterpartsacross

allcountries.Mostoftheplant-basedmilkalternatives

studiedwereasourceofcalcium,thanks

tofortification.Themostcommonlevelof

calciumfortificationis120mg

per100

ml,whichiscomparabletocow’smilk.SourceAdobeStock

EXECUTIVESUMMARY微量营养素强化是旨在模仿某些动物来源食物的植物基替代品配方中的关键要素。然而，强化水平在各国差异很大。研究的大多数植物基替代奶由于经过强化，成为了钙来源，

最常见的钙强化水平为每

100毫升120毫克，

可与牛奶相媲美。植物基培根和豆奶是恰当开发的植物基替代品的良好示例，

它们在所有国家中都表现优于动物基对应产品。Inallcountries,themajorityofplant-basedmilkalternatives

studiedwerelowinsugar.08

08在所有国家中，

所研究的大多数植物基牛奶替代品都低糖。SourceAdobeStockFORPRODUCERSFormulateproductsthatcontributetohealthyandsustainablediets,limitingredientsofconcernsuchas

saltandsugar,andfortifyplant-basedproductswithspecificmicronutrients.FORRETAILERSEnsurethatplant-basedproductsarepricedsimilarly

totheiranimal-basedequivalents.Reshapetheenvironmentwherefoodchoicesaremade.FORGOVERNMENTSProvidenationalguidelinesforplant-basedalternativesthatcanhelpmanufacturerstodevelop

healthy,sustainableproducts.FORCONSUMERSEatamoreplant-richdiet.Plant-based

alternativescanbeenjoyedaspartofa

healthy,sustainablediet

butrecognisethattheseproductshavestrengthsand

limitations.Chooseproductsthatarelowerinadded

sugars,saturatedfats,andsalt.FORSCIENCEANDRESEARCHInvestigatethelong-termhealtheffectsofplant-

basedalternatives,evaluatetheroleoffortification,

andexploresalt-reductiontechniqueswhilemaintaininggoodtaste.面向生产者配方设计应有助于健康和可持续饮食，

限制盐和糖等

问题成分，

并用特定微量营养素强化基于植物的产品。面向零售商确保植物性产品的定价与相应的动物性产品相近。

重塑人们做出食物选择的环境。面向政府为植物性替代品提供国家指导方针，

以帮助制造商

开发健康、可持续的产品。面向消费者多食用以植物为主的饮食。基于植物的替代品可以作为健康、可持续饮食的一部分享用，

但要认识到这些产品有其优点和局限性。选择添加糖、饱和脂肪和盐含量较低的产品。面向科学与研究研究植物性替代品的长期健康影响，

评估强化作

用，

并在保持良好口感的同时探索减盐技术。

EXECUTIVESUMMARY

执行摘要

09

09KEYRECOMMENDATIONS主要建议

介绍SourceAdobeStock

INTRODUCTIONSourceAdobeStock

在习惯与健康之间架起桥梁

BUILDING

BRIDGES

BETWEEN

HABIT

AND

HEALTH

The

emerging

scientific

evidence

shows

that

re-

pIacing

animaI-based

foods

with

pIant-based

aIternatives

couId

reduce

the

environmentaI

im-

pact

of

current

dietarypatterns.6

7

8

Asystem-wideassessment

shows

that

substituting

haIf

of

ani-

maIproducts

(pork,

chicken,

beef,

and

miIk)

with

pIant-based

aIternatives,

gIobaIIy,

couId

re-

duce

Iand

use

by

31%

and

cut

emissions

in

haIf.9

AnotherIargefood-production

anaIysis,

which

evaIuateddatafrom38,700companies,

incIuding

1,600

processing,

packaging,

and

retaiI

compa-

nies,in119countries,foundthataIIthepIantmiIks

anaIysed(soya,oat,aImond,andrice)

havea

sig-

nificantIy

IowerenvironmentaI

impact

intermsof

greenhouse

gas

emissions,

Iand

use,

and

water

use

compared

to

cow

Is

miIk

10

Moreover,

based

onaninvestigationintothe

impactof

57,000food

products

in

major

retaiIers

in

theUnitedKing-

domandIreIand,

pIant-based

meat

and

dairy

aIternatives

were

decIared

a

win-win

interms

of

nutritionaIquaIityandenvironmentaIimpact

11Indeed,

besides

environmentaI

benefits,

more

andmore

studies

show

thatpIant-basedmeat

anddairyaIternativescanhaveseveraIheaIth

benefits.2

13

14

Researchers

attribute

these

bene-

fitstothehigherfibrecontentandtypicaIIyIower

saturated-fat

and

caIorie

content

in

pIant-based

aIternatives.

AdditionaIIy,there

is

some

evidence

that

pIant-based

meat

aIternatives

couId

reduce

choIesteroI

IeveIs

15

16

17

A

cross-sectionaI

study

of

Iarge

supermarkets

in

AustraIia

-invoIving

more

than

700

products-

reveaIed

that

meat

aIterna-

tivesgeneraIIyhaveabetter

nutritionaI

profiIe

thananimaI-basedequivaIents

18PIant-basedaIternativesarean

important

part

of

traditionaIfoodcuIture

insome

regions.

InSpain,

forexampIe,tiger-nutmiIk,knownashorchatade

chufaisapopuIarnationaI

drink.

Bushera

is

atra-

ditionaIUgandanbeveragemadefromfermented

sorghum

ormiIIet

grains

and

water19

In

China,

soya

miIk

hasa

Iong

history,with

its

usefirst

recorded

about2,000yearsago.20

Sincethemajorityofthe

worIdIsaduIt

popuIation

is

Iactose

intoIerant,oneofthe

main

heaIth

benefitsof

pIant-based

miIk

is

that

it

is

naturaIIy

Iactose

free.21

22

Compared

to

cowIsmiIk,mostpIant-based

miIkscontainfewer

caIoriesandIess

fat,and

theconsumptionofsoya

and

oat

miIk,

in

particuIar,

is

associated

with

a

positiveeffectonchoIesteroIIeveIs.23NevertheIess,manyconsumersare

concerned

by

the

ongoing

debate

about

processed

foods.

Just

Iiketheir

animaI-based

counterparts,

pIant-

based

aIternatives

to

meat

and

dairy

products

areoftencategorisedasIprocessedIorIuItra-

processedI

foods.

However,

the

degree

of

process-

ingaIonecannotreIiabIyindicatetheheaIthvaIue

of

food.24

25

26

27

For

exampIe,

many

everyday

foods-suchasporridgeoats,orange

juice,bread,

and

rice-

are

processed

aIthough

not

perceived

assuch.Definitionofplant-basedalternativesInthisreport,theterm

IpIant-based

aIternativesI

refersto

processed

pIant-basedproductsthataimtoemuIatethe

taste,

texture,

and

functionaIity

of

meat

and

cow

Is

miIk.

These

products

canmakeiteasier

for

consumers

toreduce

their

consumption

of

animaI-

basedfoods.These

aIternatives

are

distinct

from

traditionaI

orminimaIIyprocessed

foods

Iike

tofu,

tempeh,

seitan,

and

Iegumes,

due

to

their

“new

generation”

ingredients

such

as

soya

protein

isoIate,

pea

pro-

tein

isoIate,

or

vegetabIe

protein

base.

Thisnew

category

typicaIIy

incIudes

products,suchassausages,burgers,

minced

meat,

and

chicken-styIe

strips,

asweIIas

modernformuIations

of

soya

miIk,aImondmiIk,andoatmiIk.简介新出现的科学证据表明，

用植物性替代品替换动物性食物可以减少当前饮食模式的环境影响。6

7

8

一项系统范围的评估显示，

在全球范围内，将一半的动物产品（猪肉、鸡肉、牛肉和牛奶）

替换为植物性替代品，

可将土地使用减少31%，并使排放量减半。9另一项大型食品生产分析评估了来自119个国家的38,700家公司的数据（包

括1,600家加工、包装和零售公司），

发现所有被分析的植物奶（大豆、燕麦、杏仁和米奶）在温室气体排放、土地使用和用水方面相比牛奶具有显著更低的环境影响。10

此外，

基于对英国和爱尔兰大型零售商57,000种食品产品影响的调查，

植物基肉类和乳制品替代品在营养质量和环

境影响方面被认为是双赢的。11基于植物的牛奶的主要健康益处之一是它天然不含乳糖。21

22

与牛奶相比，

大多数植物基奶的热量和脂肪含量较低，

特别是豆浆和燕麦奶的消费与胆固醇水平的积极影响相关。23尽管如此，

许多消费者仍对关于加工食品的持续讨论感到担忧。就像它们的动物性对应物一样，基于植物的肉类和乳制品替代品通常被归类为“加工”或“超加工”食品。然而，

仅凭加工程度无法可靠地指示食物的健康价值。24

25

26

27

例如，

许多日常食品——如燕麦粥、橙汁、面包和大米——虽然会被加工，

但并不被视为如此。基于植物的替代品定义在本报告中，“基于植物的替代品”一词指的是那些经过加工的植物性产

品，旨在模仿肉类和牛奶的口感、质地和功能性。这些产品可以帮助消费者更容易地减少动物性食物的摄入。这些替代品有别于传统或经最少加工

的食物，

如豆腐、天贝、面筋和豆类，

因为它们使用了“新一代”成分，

例如大豆分离蛋白、豌豆分离蛋白或植物蛋白基质。该新类别通常包括香肠、汉堡、碎肉和仿鸡条等产品，

以及现代配方的豆奶、杏仁奶和燕麦奶。确实，

除了环境方面的益处之外，

越来越多的研

究表明，

基于植物的肉类和乳制品替代品可能具有多种健康益处。2

13

14

研究人员将这些益处归因于基于植物的替代品中更高的纤维含量以及通常更低的饱和脂肪和热量含量。此外，

有证据表明基于植物的肉类替代品可能降低胆固醇水平。15

16

17

对澳大利亚大型超市进行的一项横断面研究——涉及700多种产品——显示，

肉类替代品通常比基于动物的同类产品具有更好的营养构成。18基于植物的替代品在某些地区是传统饮食文化的

重要组成部分。例如在西班牙，

芝麻糖果奶，

也

就是horchatadechufa，

是一种流行的国民饮品。

Bushera是一种传统的乌干达饮料，

由发酵的高

粱或小米谷物和水制成。19

在中国，

豆浆有着悠

久的历史，

最早的使用记录可追溯到大约2000年前。20

由于世界上大多数成年人口都乳糖不耐受，11

11INTRODUCTIONIt

is

important

to

note

that

foods

that

have

un-

dergone

a

high

level

of

processing

and

are

also

low

in

essential

nutrients

and

high

in

saturated

fats,salt,andsugar(aswellasotherpoten-

tiallydisease-promotingsubstances)shouldbe

kept

to

a

minimum

in

people’s

diets.28

Thisappliesto

productssuchas

beefsalami

with

ni-

trites,

white

packaged

bread

with

added

sugar,and

sugar-sweetenedbeverages

with

artificialcolourants.

The

contribution

of

these

ultra-pro-cessed

foods

to

the

obesity

epidemic

and

the

rising

prevalence

of

chronic

diseases,

such

as

type2diabetes,

cannot

be

ignored.29

Assuch,

itis

important

that

these

unhealthy

foods

are

not

includedin

thesamecategoryashealthyoptionssuchaswholemealbread,calcium-fortifiedsoya

milk,and

canned

chickpeas,simply

because

theyareall

processed.Ateam

of

researchersfromthe

US

Departmentof

Agriculturerecentlypublishedastudy

de-

monstratingthat

it

is

possibleto

have

a

healthybalanced

diet

even

withthe

consumption

of

ul-

tra-processed

foods.

They

found

that

a

healthy

diet

can

be

designed

in

which

91%

of

calories

come

from

ultra-processed

foods

(as

classified

by

theNOVA

system).

While

stillmeeting

therecommendations

laid

out

inthe

official

DietaryGuidelines

for

Americans.

Thisshowsonceagain

thatthedegreeofprocessingis

not

always

a

re-liable

indicatorofthe

healthinessofa

product.30

It

is

important

to

take

a

more

holistic

approachwhendefiningafoodashealthyorunhealthy.Evidence

regardingthe

health

impactsof

plant-

based

alternatives

is

still

limited

and

more

researchisneeded.Furthermore,nutritionalcontent

varies

considerably

across

different

types

of

products

and

brands,

and

some

pro-ductshavealsobeencriticisedfortheirhigh

salt

and

sugar

content.31

32

Concernshave

also

beenraised

about

certain

micronutrients

such

as

vitamin

B12,

iodine,

iron,

zinc,

and

calcium.33

34

In

order

to

be

comparable

to

animal-based

pro-

ducts,plant-based

alternativesneed

tobe

for-

tified

accordingly.

Fortification,

however,isstill

uncommon

in

many

countries,

and

plant-based

alternativesmighttherefore

lackthese

micro-

nutrients.

Understanding

whether

fortification

is

used

and

inwhich

products,

aswell

asthe

main

reasons

foritsavoidance,

wouldbeastarting

point

for

increasing

awareness

about

its

bene-

fits,

not

only

among

plant-based

eaters

but

also

amongthe

general

population.There

is

currently

no

comprehensive

international

overview

of

the

nutritional

values

of

plant-based

alternatives.需要注意的是，

经高度加工且同时缺乏必需营养素、含饱和脂肪、盐和糖较高（以及其他可能促病物质）的食物，

应在饮食中尽量减少摄入。28

这适用于诸如含亚硝酸盐的牛肉萨拉米、添加糖的白色包装面包以及含人工色素的加糖饮料等产品。这些超加工食品对肥胖流行和慢性疾病（如2型糖尿病）发病率上升的贡献不容忽视。29

因

此，

重要的是不要仅因为都属于加工食品就将这些不健康食品与全麦面包、钙强化豆奶和罐装鹰嘴豆等健康选项归为同一类别。美国农业部的一组研究人员最近发表了一项研究，表明即使摄入超加工食品，

也有可能保持健康均衡的饮食。他们发现可以设计出一种健康饮食，其中91%的热量来自超加工食品（按NOVA系

统分类）。

同时仍然符合官方《Dietary"的建

议Guidelines

for

Americans。这再次表明，

加工程度并不总是产品健康程度的可靠指标。30在将食品定义为健康或不健康时，

采用更整体的方法非常重要。关于植物性替代品对健康影响的证据仍然有限，仍需更多