Swapping processed meat for plant-based alternatives can lead to significant improvements in dietary health by increasing fiber intake and reducing salt and saturated fat consumption. Two recent studies conducted by the London School of Hygiene and Tropical Medicine (LSHTM) have confirmed that plant-based meat options offer a better nutritional profile compared to processed meat, with the potential to increase fiber intake by up to six percent and reduce saturated fat and salt intake as well.

The researchers emphasized the need for increased efforts to make plant-based options more affordable and accessible to the general population. They also called for national guidelines and standardization of plant-based food fortification to promote good nutrition and improve overall health. Plant-based proteins have been identified as a key transitional bridge towards transforming food systems and can contribute to achieving net-zero and health targets on a population level.