Study finds plant-based fast food has more carbs, fiber, sugar

A recently published study by Science Direct answers the question: Is plant-based fast food healthier than meat options? Key findings indicate plant-based fast-food options served up less protein and sodium, but more carbohydrates, sugar and fiber.

Plant-based foods and beverages have become wildly popular in recent years. In 2020, U.S. retail sales of plant-based foods skyrocketed 27% to reach $7 billion. What’s more, plant-based claims for new global food and beverages increased 37% between 2016 and 2020.

Plant-based popularity extends to restaurant and fast-food menus. Large fast-food chains like McDonald’s have tested the waters of plant-based demand by adding options to their menus (although McDonald’s dropped its McPlant sandwich from U.S. menus following a trial run).

For most consumers, the appeal of plant-based items is tied to the healthy halo associated with plant foods.

“Plant-based meals may be perceived as healthier than common fast-food meals based on not having processed meat,” authors of the study wrote. “However, producers may add fat, salt or sugar to nonmeat fast-food meals to meet consumers’ tastes. Indeed, many plant-based meals are designed to resemble meat products such as sausages or chops.”

The present study sought to discover how the nutrition of plant-based fast-food menu options stacks up to that of conventional animal-based meals.

To conduct their analysis, the researchers collected data from the e-menus of 50 fast-food chains in five countries: the U.S., the U.K., Australia, Canada and Poland. Information collected from the menus included meal type, weight, calories, macronutrients, sodium, fiber and the allergen contents of items.

To compare plant-based menu items with the conventional animal-based items, researchers made sure plant-based and animal-based items were the same meal type, came from the same country and fast-food chain, and did not show a weight difference of more than 10%. Of the 2,455 total meals analyzed, more than three-quarters (1,868) met the criteria to establish a match.

The results showed plant-based meals typically had less protein and sodium compared to their animal-based counterparts, as well as more carbohydrates, sugar and fiber. Neither group — plant- or animal-based — was associated with higher caloric content. The groups contained similar amounts of fat and saturated fat.

The researchers went further to analyze the prevalence of allergens in plant-based menu items versus animal-based items. Animal-based meals more frequently contained allergens such as dairy, eggs, fish, shellfish and mustard, while plant-based options more likely contained allergens like sesame, seeds and nuts.

The findings, the researchers contended, underline the importance of making informed choices at fast-food restaurants.

“As the food landscape undergoes transformations, it becomes imperative to understand what people consume, especially when opting for seemingly healthier choices such as plant-based meals,” the researchers wrote.