Table 2.
Differences in nutrient content between all plant-based substitute products for meat and dairy, meat and dairy products with keyhole and meat dairy products without keyhole per 100 grams of product
| All meat substitute products and meat, median (IQR) | |||||||
|---|---|---|---|---|---|---|---|
| Nutrients per 100 g | Substitutes (n 82) | Keyhole (n 28) | Regular (n 70) | P-value* | |||
| Energy (kcal) | 201⋅5 | (169⋅5–220⋅5)a | 145⋅0 | (125⋅0–155⋅8)b | 224⋅5 | (204⋅8–244⋅3)c | <0⋅001 |
| Fat (g) | 10⋅2 | (8⋅1–15⋅0)a | 7⋅2 | (5⋅0–9⋅0)b | 16⋅5 | (14⋅0–18⋅1)c | <0⋅001 |
| Saturated fat (g) | 1⋅1 | (0⋅8–1⋅7)b | 2⋅3 | (2⋅0–3⋅1)b | 6⋅4 | (5⋅6–7⋅7)a | <0⋅001 |
| Carbohydrates (g) | 8⋅4 | (4⋅9–12⋅6)a | 0⋅1 | (0⋅0–5⋅5)b | 4⋅0 | (0⋅0–7⋅1)b | <0⋅001 |
| Sugars (g) | 1⋅0 | (0⋅6–1⋅7)a | 0⋅0 | (0⋅0–0⋅4)b | 0⋅2 | (0⋅0–1⋅0)c | <0⋅001 |
| Fibre (g) | 3⋅6 | (0⋅0–5⋅1)a | 0⋅0 | (0⋅0–0⋅0)b | 0⋅0 | (0⋅0–0⋅0)b | <0⋅001 |
| Protein (g) | 13⋅0 | (8⋅3–16⋅3)a | 18⋅0 | (11⋅5–19⋅8)b | 15⋅0 | (11⋅3–17⋅7)b | <0⋅001 |
| Salt (g) | 1⋅5 | (1⋅1–1⋅8) | 1⋅0 | (0⋅1–1⋅7) | 1⋅5 | (1⋅0–1⋅7) | 0⋅081 |
| All dairy substitute products and dairy with three groups of comparison, median (IQR) | |||||||
| Nutrients per 100 g | Substitutes (n 77) | Keyhole (n 15) | Regular (n 34) | P-value* | |||
| Energy (kcal) | 62⋅0 | (40⋅0–270⋅0)b | 38⋅0 | (33⋅0–260⋅0)b | 277⋅0 | (65⋅8–339⋅8)a | <0⋅001 |
| Fat (g) | 3⋅0 | (1⋅3–21⋅0)a | 0⋅5 | (0⋅1–16⋅0)b | 22⋅5 | (4⋅0–27⋅0)c | <0⋅001 |
| Saturated fat (g) | 0⋅6 | (0⋅2–18⋅2)b | 0⋅3 | (0⋅1–10⋅0)b | 15⋅0 | (2⋅6–17⋅0)a | 0⋅001 |
| Carbohydrates (g) | 9⋅4 | (4⋅3–20⋅0)a | 4⋅5 | (0⋅0–4⋅6)b | 2⋅7 | (0⋅3–4⋅5)b | <0⋅001 |
| Sugars (g) | 1⋅8 | (0⋅0–3⋅9) | 4⋅5 | (0⋅0–4⋅6) | 2⋅0 | (0⋅1–4⋅5) | 0⋅480 |
| Fibre (g) | 0⋅0 | (0⋅0–0⋅6)a | 0⋅0 | (0⋅0–0⋅0)b | 0⋅0 | (0⋅0–0⋅0)b | <0⋅001 |
| Protein (g) | 0⋅5 | (0⋅1–1⋅3)a | 3⋅5 | (3⋅5–31⋅0)b | 11⋅5 | (3⋅5–26⋅0)b | <0⋅001 |
| Salt (g) | 0⋅1 | (0⋅1–1⋅9) | 0⋅1 | (0⋅1–1⋅1) | 1⋅1 | (0⋅1–1⋅3) | 0⋅136 |
| All dairy substitutes products and dairy with two groups of comparison, median (IQR) | |||||||
| Nutrients per 100 g | Substitutes (n 85) | Regular (n 56) | P-value* | ||||
| Energy (kcal) | 103⋅0 | (68⋅0–184⋅0) | 124⋅0 | (73⋅3–252⋅0) | 0⋅117 | ||
| Fat (g) | 7⋅0 | (2⋅0–10⋅2) | 8⋅3 | (2⋅9–13⋅3) | 0⋅187 | ||
| Saturated fat (g) | 1⋅7 | (0⋅3–7⋅0) | 5⋅4 | (1⋅8–7⋅8) | 0⋅005 | ||
| Carbohydrates (g) | 10⋅0 | (6⋅8–23⋅5) | 12⋅0 | (5⋅7–24⋅0) | 0⋅535 | ||
| Sugars (g) | 7⋅5 | (3⋅9–18⋅5) | 11⋅0 | (5⋅7–22⋅4) | 0⋅001 | ||
| Fibre (g) | 0⋅8 | (0⋅0–1⋅0) | 0⋅0 | (0⋅0–0⋅0) | <0⋅001 | ||
| Protein (g) | 1⋅4 | (1⋅0–3⋅3) | 3⋅7 | (3⋅5–4⋅4) | <0⋅001 | ||
| Salt (g) | 0⋅1 | (0⋅1–0⋅2) | 0⋅1 | (0⋅1–0⋅2) | 0⋅107 | ||
IQR, Inter Quartile Range.
a,b,cGroups with different superscript differ in Kruskal–Wallis pairwise comparison (P <0⋅05).
*
Kruskal–Wallis test for differences between three groups of comparison (categories: cheese and milks (unflavoured drinks)); Mann–Whitney U test for differences between two groups of comparison (categories: creams/crème fraiche, flavoured drinks/iced coffees, ice creams, yoghurts).