(DCP044) FOOD LABELS MATTER IN DIABETES: A NUTRITIONAL ANALYSIS OF PRODUCTS MARKETED AS PLANT-BASED ACROSS THE UNITED STATES, UNITED KINGDOM, AND CANADA

Background: Plant based diets have garnered attention over the past decade due to ethical considerations and potential health benefits. The food industry is responding to the rising demand by developing alternative products marketed as plant based (MaPB). Since healthy food choices are a key component of diabetes prevention and management, understanding the nutritional composition of MaPB products is critical. This study aimed to assess the nutritional contents of MaPB products across multiple sectors in the United States, United Kingdom, and Canada.

METHODS AND RESULTS: An online search for MaPB products was conducted across supermarkets, restaurants, food manufacturers, and plant-based meal delivery companies using the terms “vegan”, “vegetarian” or “plant-based”. The products were categorized into the following categories: 1) whole meal, 2) main protein source, 3) starter, 4) side dish, 5) snack, 6) dessert, 7) sauce/condiment, 8) dairy alternative. The nutrition content of each product was determined using online food labels, panels and menus. Descriptive statistics were generated. ANOVA and Kruskal–Wallis tests were performed to compare the nutritional content of MaPB and meat-containing dishes at restaurants. A total of 3488 MaPB products were included. Across all sectors, 45% of whole meals had >15 g protein, 70% had < 10% kcal from saturated fat; 29% had >10 g fiber per meal, and 86% had < 1000 mg sodium. At restaurants, the meat-containing dishes were higher in protein [35.4 g (24.0–51.4)] compared with vegetarian [19.0 g (13.0–26.1)] and vegan [16.2 g (10.5–23.2) dishes (P < 0.001)]. The vegan dishes were low in saturated fat and sodium (SFA: 6.3 g ± 6.4, Sodium: 800 mg (545.0–1410.0) compared with both meat [SFA: 11.6 g ± 10.0; Sodium: 1280 mg (820.0–1952.0)] and vegetarian [SFA: 9.4 g ± 7.6; Sodium: 1011 mg (603.0–1560.0)] options (P < 0.001 for all comparisons).

Conclusion: MaPB products carry a “health halo” potentially due to the presumed beneficial health effects of whole plant-based diets. However, improvements are needed to optimize the protein and fibre content of MaPB products due to the positive effects of these nutrients on glycaemic control. Food industry, manufacturers, researchers, and policy-level organizations should work collaboratively to ensure MaPB products are nutritionally adequate.