A recent study conducted by researchers at the University of Turku in Finland has sparked a debate regarding the classification of plant-based proteins and their health implications, particularly in terms of ultra-processed foods (UPFs). The findings are detailed in an article published in the journal Nature Food, and they suggest that existing classification systems, such as Nova and Poti, do not adequately capture the nutritional value of plant-based proteins.

Plant proteins have been scrutinised under the premise that they are often categorised as ultra-processed, which entails concerns about healthfulness. The researchers argue that this view may be overly simplistic, particularly given that the biochemical compositions and micronutrient profiles of these proteins suggest they shouldn’t be “demeaned” as unhealthy. “Phytochemicals are a very large group of different compounds found only in plants, of which there are thousands of different types,” explained Kati Hanhineva, a professor of food development at the University of Turku. She also noted that substantial research is lacking on how processing methods impact these beneficial compounds.

The study evaluated the biochemical composition of 168 plant-based protein products derived from various sources, as well as eight traditional meat products. A significant focus was placed on phytochemicals, bioactive compounds that are associated with a range of health benefits.

The researchers found that plant-based foods, including products made from soy such as tofu and tempeh, often retain significant levels of these beneficial compounds. Jasmin Raita, a doctoral researcher and lead author of the study, highlighted the role of fermentation in enhancing the nutritional value of these foods. “In tempeh, for example, these isoflavonoids were in a form that is more readily absorbed due to the activity of the microbes used in fermentation,” Raita said.

However, the study points out discrepancies in how processing is categorised under existing systems, which may lead to plant-based products like tempeh being grouped with UPFs despite potentially containing high levels of beneficial nutrients. The authors critiqued the current classification systems for failing to acknowledge that some processing methods—like fermentation—can improve the nutritional value of products rather than diminish it.

Hanhineva further elaborated on the implications of their findings, explaining that the presence of phytochemicals is a clear indicator of how intact the original plant materials are. “If there are no phytochemicals left in the product, it indicates that the product has undergone heavy industrial processing, after which the biochemical composition is completely different to that of the original plant,” she said.

The research also challenges the prevailing assumption that all processed foods are inherently unhealthy. Ville Koistinen, a research fellow at the university, stated, “It cannot be assumed that all processing makes a product unhealthy...It is only the nutritional components of the edible product that matter, and how they are absorbed by our bodies.” The study acknowledges that while certain UPFs have been associated with negative health outcomes, this is not universally applicable.

This discussion is particularly relevant given recent scrutiny of UPFs in relation to public health nutrition, including criticism directed at plant-based meats from various authorities. The current examination of plant-based proteins reveals a complexity that warrants a reevaluation of how these foods are classified in nutritional discussions.

Given the fiscal and practical realities influencing consumer choices, the study advocates for refining food classification systems to help guide consumers toward more nutritionally beneficial options, particularly those rich in phytochemicals. It underlines the importance of considering multiple factors beyond classification in understanding food’s role in health.