At some point recently, “plant-based meat alternatives ” ( PBMAs ) — AKA “lab slop pseudo-meat” — became the marketing term du jour. It does n’t simply roll off the tongue, but making techno-slop sound appealing is a large job even for the slickest silver-tongued PR prodigy.
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It turns out PBMAs might not be the magic milestone that ’s going to extricate the worthless eating off of their meat practice and improve their health together that Bill Gates promised it would be.
Quite the opposite, in reality, it seems.
Via SciTechDaily (emphasis added ):
Plant-Based Meat Alternatives ( PBMAs ), a common choice among vegetarians, are classified as ultra-processed foods and may carry similar risks.
A pioneering research published in Food Frontiers by researchers from the University of Surrey found that vegetarians who consumed PBMAs faced a 42 % higher risk of depression compared to eaters who avoided these items.
The review, which was led by Hana Navratilova, analyzed data from the UK Biobank and found no significant differences in intake of sodium, free sugars, full honey, or saturated fatty acids between those vegetarians who ate PBMAs and those who did not. The researchers did find, however, that those who eat PBMAs had higher blood pressure and C-reactive protein* ( CRP ) levels, a marker of inflammation, and lower levels of apolipoprotein A, a protein associated with HDL, a “good ” cholesterol; PBMA consumption was, however, also linked to a reduced risk of irritable bowel syndrome ( IBS ) by 40 %.
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*C-reactive proteins levels are the one most revealing marker of systemic inflammation, and as such are the single most important biomarker for severe disease risk associated with inflammation — which is basically all chronic diseases. So it ’s not “a marker of inflammation, ” as ScitTechDaily describes it, it ’s the marker of inflammation.
Relevant: Letitia James vs. Beef: The War on Food
From the study cited, published via Food Frontiers (emphasis added ):
CRP rates were higher in PBMA users. PBMAs usually contain different nutrition profiles compared to traditional meats, including higher amounts of specific additives, preservatives, or processed ingredients that may contribute to disease. This finding is consistent with a prior study using the same group, where higher UPF [ultra-processed foods ] consumption was associated with higher chances of increased inflammatory markers such as CRP…
It is hypothesized that UPFs can increase inflammatory factors ( IL-6, TNF-α, IL-1β ), which eventually affect CRP levels.
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