Table 3.
Percent energy and nutrient contribution of red and processed meat and plant-based meat alternatives to the daily nutrient intake of the red and processed meat consumers and the plant-based alternatives consumers.
| Nutrients | Red and Processed Meat Consumers (n = 14,174,591) | Plant-Based Meat Alternatives Consumers (n = 4,926,277) | ||||
|---|---|---|---|---|---|---|
| Total Daily Intake | % Contribution from Red and Processed Meat | 95% CI | Total Daily Intake | % Contribution from Plant-Based Meat Alternatives | 95% CI | |
| Energy (kcal) | 1927.2 ± 18.4 | 12.0 ± 0.2 | (11.5, 12.4) | 1776.2 ± 27.2 | 12.7 ± 0.6 | (11.5, 13.8) |
| Macronutrients | ||||||
| Protein (g) | 80.9 ± 0.8 | 29.0 ± 0.4 4 | (28.1, 29.8) | 71.7 ± 1.7 | 14.9 ± 0.6 | (13.8, 16.0) |
| Total Fat (g) | 70.0 ± 0.9 | 18.6 ± 0.3 | (18.0, 19.3) | 67.6 ± 1.3 | 21.4 ± 0.9 3 | (19.6, 23.1) |
| SFA (g) | 24.5 ± 0.3 | 21.2 ± 0.4 | (20.4, 22.0) | 20.1 ± 0.4 | 13.0 ± 0.6 | (11.8, 14.2) |
| MUFA (g) | 25.8 ± 0.3 | 22.4 ± 0.4 5 | (21.7, 23.1) | 25.0 ± 0.6 | 24.8 ± 1.0 2 | (23.0, 26.7) |
| PUFA (g) | 13.4 ± 0.2 | 9.9 ± 0.2 | (9.4, 10.3) | 16.5 ± 0.5 | 27.0 ± 1.1 1 | (24.9, 29.1) |
| Cholesterol (mg) | 284.8 ± 5.3 | 32.6 ± 0.5 3 | (31.6, 33.6) | 205.1 ± 8.1 | 0.37 ± 0.09 | (0.19, 0.54) |
| Carbohydrates (g) | 232.9 ± 2.3 | 0.86 ± 0.03 | (0.79, 0.92) | 221.4 ± 3.9 | 7.2 ± 0.4 | (6.4, 8.0) |
| Total Sugar (g) | 93.9 ± 1.3 | 0.48 ± 0.02 | (0.43, 0.52) | 87.2 ± 1.8 | 4.40 ± 0.29 | (3.82, 4.97) |
| Dietary Fibre (g) | 14.7 ± 0.2 | 0.07 ± 0.02 | (0.04, 0.11) | 21.5 ± 0.4 | 20.1 ± 0.9 5 | (18.4, 21.8) |
| Micronutrients: Vitamins | ||||||
| Vitamin B12 (mcg) | 4.6 ± 0.1 | 38.0 ± 0.6 1 | (36.8, 39.2) | 2.9 ± 0.1 | 1.6 ± 0.3 | (1.1, 2.1) |
| Vitamin D (mcg) | 4.8 ± 0.1 | 9.7 ± 0.4 | (9.0, 10.4) | 4.7 ± 0.2 | 0.0 ± 0.0 | (0.0, 0.0) |
| DFE (mcg) | 447.6 ± 5.6 | 1.76 ± 0.06 | (1.64, 1.88) | 445.0 ± 9.6 | 14.8 ± 0.9 | (13.0, 16.6) |
| Vitamin C (mg) | 98.4 ± 2.4 | 1.06 ± 0.11 | (0.85, 1.27) | 107.7 ± 3.8 | 2.62 ± 0.66 | (1.32, 3.93) |
| Vitamin A (mcg) | 619.7 ± 14.5 | 1.02 ± 0.10 | (0.84, 1.21) | 665.2 ± 22.5 | 0.68 ± 0.14 | (0.41, 0.95) |
| Micronutrients: Minerals | ||||||
| Zinc (mg) | 11.2 ± 0.1 | 33.1 ± 0.5 2 | (32.1, 34.1) | 8.9 ± 0.2 | 17.7 ± 0.7 | (16.2, 19.1) |
| Iron (mg) | 12.6 ± 0.1 | 15.0 ± 0.3 | (14.4, 15.5) | 12.2 ± 0.2 | 16.2 ± 0.7 | (14.8, 17.7) |
| Sodium (mg) | 2952.3 ± 34.5 | 13.3 ± 0.3 | (12.7, 13.9) | 2252.0 ± 46.6 | 6.8 ± 0.6 | (5.5, 8.0) |
| Potassium (mg) | 2601.7 ± 25.8 | 13.2 ± 0.2 | (12.7, 13.6) | 2727.7 ± 49.7 | 12.0 ± 0.7 | (10.7, 13.3) |
| Magnesium (mg) | 271.7 ± 2.6 | 8.5 ± 0.2 | (8.2, 8.9) | 351.5 ± 6.9 | 20.3 ± 0.8 4 | (18.8, 21.8) |
| Calcium (mg) | 830.8 ± 12.0 | 2.69 ± 0.07 | (2.55, 2.83) | 832.2 ± 17.7 | 8.4 ± 0.5 | (7.5, 9.4) |
Values are presented as mean ± SE. #The numbers (1 to 5) represent the top five nutrients provided by red and processed meat and plant-based meat alternatives. SFA: saturated fatty acids; MUFA: monounsaturated fatty acids; PUFA: polyunsaturated fatty acids. DFE: dietary folate equivalents.