Plant-based meat alternatives are becoming increasingly popular, but a recent study from Ohio State University has found that the protein in these products is not as easily absorbed by human cells as protein from animal meat. These meat alternatives are typically made from protein-rich plants like soybeans, which are dried and processed into a powder before being combined with spices to imitate the appearance and texture of real meat. While these products are often considered a healthier alternative to animal meat due to their low levels of unhealthy fats, their protein absorption by humans has not been thoroughly studied until now.
The researchers at Ohio State University developed a model for a meat alternative made from soy and wheat gluten using an extrusion process. The resulting material had long, fibrous structures similar to chicken. Cooked pieces of the meat alternative and chicken were then broken down with an enzyme used by the human body for digestion. In vitro tests showed that the peptides from the meat alternative were less water-soluble and less easily absorbed by human cells than those from chicken.
These findings suggest that further research is needed to identify ingredients that could improve the peptide absorption of plant-based meat alternatives. While these products may still be a viable option for those looking to reduce their consumption of animal products, it is important to consider the potential limitations in protein absorption when incorporating them into a balanced diet.
