A recent study has found that vegetarians who consume plant-based alternatives to meat may have a 42% increased risk of depression compared to those who do not eat these products. The study, published in the journal Food Frontiers, also found higher blood pressure and inflammation levels, along with lower levels of "good" cholesterol, in vegetarians who ate plant-based meat alternatives.
Researchers at the University of Surrey analysed data from over 3,300 vegetarians in the UK Biobank, half of whom consumed plant-based meat alternatives and half of whom did not. The study found that while consuming these products was not linked with clear health benefits, there were potential concerns related to inflammation.
The researchers noted that plant-based meat alternatives are considered "ultra-processed foods" and may contain added chemicals to mimic the taste of meat. While these products may be a useful way for people to transition to a vegetarian diet, the study's findings suggest that further research is needed to investigate potential health concerns.
The study's authors emphasised that the overall findings were reassuring, suggesting that plant-based meat alternatives may be a safe option when part of an overall balanced diet. However, the potential link between these foods, inflammation, and depression warrants further investigation.
Co-author Anthony Whetton, a professor of translational biosystems at the University of Surrey, said, "Ultra-processed plant-based meat alternatives can be a useful way for people to transition to a vegetarian diet effectively, which helps with sustainable agricultural practices."
"Further research, including longitudinal studies and trials with more diverse populations, is necessary to confirm these findings and the relationship between vegetarian foods and mood," Whetton added.
