Conversations about ultra-processed foods (UPFs) are everywhere—on social media, in the news, and in your patients’ questions. The lack of a universal definition for UPFs only adds to the confusion, particularly when it comes to foods like soy-based meat alternatives. While these products are labeled as ultra-processed, they may offer important health benefits.

Two peer-reviewed publications, one in Frontiers in Nutrition and the other in the Journal of Food Science, challenge the idea that the contribution of a food to overall health should be determined primarily by its nutrient content, and not the degree of processing alone.

A new generation of plant-based meat alternatives (PBMAs) are a case in point. Several food classification systems, such as Nova, include a category of foods classified as highly processed or ultra-processed. However, Nova groups PBMAs with snack foods and confectionery, even though a growing body of clinical and observational research shows that a daily serving of these foods can fit well within a healthy diet. PBMAs can also help shift the U.S. protein intake ratio from 1:2 (plant to animal) toward a more balanced 1:1—an approach linked to better cardiovascular outcomes and in line with recommendations from leading health authorities.

As a result, Nova’s categorization of PBMAs highlights how classification systems focused on processing can overlook the true nutritional value of certain foods.


Health Benefits of Plant-Based Meat Alternatives
Despite their classification, PBMAs, are rich in high-quality protein—typically 15–20 grams per serving—and often higher than legumes. While they may not contain all the fiber, resistant starch, and bioactive found in whole legumes, PBMAs are still nutrient-dense, especially when fortified. Fortification (iron, zinc, vitamin B12, etc.) can enhance the nutritional equivalency of PBMAs, though fortification practices vary widely among brands.

PBMAs also primarily use soy or pea protein, which are well-digested and provide good amounts of all essential amino acids. Some randomized controlled trials show that PBMAs have improved health benefits relative to meat, such as reducing LDL cholesterol, body weight, and markers of kidney stress.

Practical Guidance for Your Patients
When positioning PBMAs to patients, it’s important to acknowledge that they offer essential nutrition for those with allergies, dietary restrictions, or personal preferences. They can also help lower barriers to plant-based eating by mimicking familiar meat products and can serve as a gateway to increased plant protein intake. Over time, this may encourage consumption of whole plant foods, like soy.

Health professionals can assist patients in choosing PBMAs that align with their needs and health goals, viewing them as complements to a more balanced diet.

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