Summary
This narrative overview, published in the open-access journal Nutrients, synthesises existing evidence on the nutritional adequacy, safety profiles, and environmental credentials of alternative protein sources including plant-based proteins, insects, algae, and novel fermentation-derived proteins. It contextualises these sources relative to conventional animal proteins, highlighting trade-offs between nutritional completeness and ecological benefit. The authors, affiliated with a Polish clinical and nutritional research group, draw on a broad body of literature to inform dietary and policy guidance on protein transition.
UK applicability
Although not UK-specific, the findings are broadly applicable to UK dietary policy and food innovation contexts, particularly in light of the UK government's interest in sustainable protein strategies and the growing commercial market for alternative proteins in the UK.
Key measures
Protein quality scores (e.g. PDCAAS, DIAAS); amino acid profiles; allergenicity and contaminant risk indicators; greenhouse gas emissions; land and water use
Outcomes reported
The review examines the nutritional profiles, safety considerations, and environmental footprints of alternative protein sources such as insects, legumes, algae, and cultured proteins. It likely compares these alternatives against conventional animal-derived proteins on metrics including amino acid completeness, digestibility, contaminant risk, and greenhouse gas emissions.
Topic tags
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