A recent review reveals that short-term consumption of plant- and fungal-based meat alternatives contributes to a reduction in total and LDL cholesterol levels in adults. The review, which included data from eight publications covering seven randomized controlled trials, indicates a 6% reduction in total cholesterol and a 12% decrease in LDL cholesterol among adults without cardiovascular disease. These findings suggest potential health benefits for those opting for plant-based diets.
The review assessed studies conducted over a period of 1-8 weeks, involving 369 adult participants from three different countries. Despite the promising results, the review notes that the observed weight reduction was statistically significant but not clinically meaningful, accounting for approximately 1% of body weight.
“The findings suggest that short-term (1–8 weeks) consumption of plant- and fungal-based meat alternatives significantly reduces total and LDL cholesterol in adults, without impacting other cardiometabolic risk factors. Notably, the study also alleviates concerns about potential blood pressure increases due to the salt content of some of these products. However, while the observed weight reduction was statistically significant, it is not clinically meaningful (approximately 1%),” said Ching Jian, PhD.
The studies primarily received funding from industry sources, with seven out of eight publications funded by manufacturers of plant-based meat alternatives. This raises questions about potential biases in the research. The review assessed the risk of bias across five different domains to ensure the reliability of the findings.
While these meat alternatives show benefits in cholesterol management, the review highlights several limitations. There is a lack of representation from diverse populations, with only one study including Asian participants, and no data on children or older adults. Furthermore, the findings may not be generalizable to adults with existing cardiovascular disease.
All mycoprotein-based studies within the review focused on Quorn products, although fungal-based meat alternatives are more diverse than these mycoprotein-based offerings. This raises considerations for future research to explore a wider variety of fungal-based products.
“While they can be beneficial in the short term, whole, minimally processed plant foods remain the preferred long-term choice due to their more balanced nutrient profile. For vulnerable populations, it’s important to ensure that these products meet their specific nutritional needs,” commented Luigi Fontana, MD, PhD, FRACP.
The implications of this review suggest that adopting plant-based meat alternatives for periods of up to eight weeks may aid in lowering cholesterol levels in adults. However, for long-term dietary planning and nutrition, whole plant foods are recommended as they offer a more balanced nutrient profile.
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