Elemental composition of plant-based meat substitutes:
Nutritional value and safety considerations

J 2026

Elemental composition of plant-based meat substitutes: Nutritional value and safety considerations

KOSEČKOVÁ, Pavlína; Mária DÁVIDOVÁ; Anna RÓŻEWSKA; Pavel COUFALÍK; Ondřej ZVĚŘINA et al.

Základní údaje

Originální název

Elemental composition of plant-based meat substitutes: Nutritional value and safety considerations

Autoři

KOSEČKOVÁ, Pavlína ; Mária DÁVIDOVÁ; Anna RÓŻEWSKA; Pavel COUFALÍK a Ondřej ZVĚŘINA

Vydání

Journal of Food Composition and Analysis, SAN DIEGO, ELSEVIER, 2026, 0889-1575

Další údaje

Jazyk

angličtina

Typ výsledku

Článek v odborném periodiku

Obor

30308 Nutrition, Dietetics

Stát vydavatele

Spojené státy

Utajení

není předmětem státního či obchodního tajemství

Odkazy

URL

Impakt faktor

Impact factor: 4.600 v roce 2024

Označené pro přenos do RIV

Organizační jednotka

Lékařská fakulta

Klíčová slova anglicky

PBMS; meat alternatives; plant-derived products; potentially toxic trace elements; sodium content

Štítky

14110525

Příznaky

Mezinárodní význam, Recenzováno

Změněno: 26. 3. 2026 12:50, Mgr. Tereza Miškechová

Anotace

V originále

As an emerging food category, plant-based meat substitutes (PBMS) offer sustainable alternatives to conventional meat, but concerns over their nutritional adequacy persist. Forty PBMS (e.g., burgers, sausages, and mince, primarily based on pea, soy, and wheat proteins) available in Czechia were analyzed for twelve elements. The analysis was performed using microwave-assisted acid decomposition followed by atomic absorption spectrometry. The focus was on: the contents of selected essential elements (Ca, Cu, Fe, K, Mg, Mn, P, and Zn); a comparison of their contents with meat products; sodium (Na) levels; and the presence of potentially toxic trace elements (Cd, Pb, Ni). PBMS generally contained higher levels of Ca (10.2–201.1 mg/100 g), Mg (11.5–116 mg/100 g), and Fe (0.66–24.28 mg/100 g) than meat products, but lower levels of zinc (0.44–2.99 mg/100 g). Contents of key elements (Ca, Mg, Zn) significantly varied depending on the primary plant ingredient (pea, soy, or wheat), with Fe content showing no significant difference. Notably, sodium content was relatively high, equivalent to 1.0–4.1 g of salt per 100 g. The median contents of potentially toxic trace elements were below regulatory thresholds, though isolated samples showed elevated values.

Návaznosti

MUNI/A/1545/2024, interní kód MU

Název: Prohlubování znalostí v oblasti zdravotních rizik a benefitů výživy, prostředí a životního stylu VII

Investor: Masarykova univerzita, Prohlubování znalostí v oblasti zdravotních rizik a benefitů výživy, prostředí a životního stylu VII

MUNI/A/1807/2025, interní kód MU

Název: Prohlubování znalostí v oblasti zdravotních rizik a benefitů výživy, prostředí a životního stylu VIII

Investor: Masarykova univerzita, Prohlubování znalostí v oblasti zdravotních rizik a benefitů výživy, prostředí a životního stylu VIII

Citovat

KOSEČKOVÁ, Pavlína; Mária DÁVIDOVÁ; Anna RÓŻEWSKA; Pavel COUFALÍK a Ondřej ZVĚŘINA. Elemental composition of plant-based meat substitutes: Nutritional value and safety considerations. Journal of Food Composition and Analysis. SAN DIEGO: ELSEVIER, 2026, roč. 153, May 2026. ISSN 0889-1575. Dostupné z: https://doi.org/10.1016/j.jfca.2026.109093.

@article{2563061,
   author = {Kosečková, Pavlína and Dávidová, Mária and Różewska, Anna and Coufalík, Pavel and Zvěřina, Ondřej},
   article_location = {SAN DIEGO},
   article_number = {May 2026},
   doi = {https://doi.org/10.1016/j.jfca.2026.109093},
   keywords = {PBMS; meat alternatives; plant-derived products; potentially toxic trace elements; sodium content},
   language = {eng},
   issn = {0889-1575},
   journal = {Journal of Food Composition and Analysis},
   title = {Elemental composition of plant-based meat substitutes: Nutritional value and safety considerations},
   url = {https://www.sciencedirect.com/science/article/pii/S088915752600236X},
   volume = {153},
   year = {2026}
}

TY  - JOUR
ID  - 2563061
AU  - Kosečková, Pavlína - Dávidová, Mária - Różewska, Anna - Coufalík, Pavel - Zvěřina, Ondřej
PY  - 2026
TI  - Elemental composition of plant-based meat substitutes: Nutritional value and safety considerations
JF  - Journal of Food Composition and Analysis
VL  - 153
IS  - May 2026
PB  - ELSEVIER
SN  - 08891575
KW  - PBMS
KW  - meat alternatives
KW  - plant-derived products
KW  - potentially toxic trace elements
KW  - sodium content
UR  - https://www.sciencedirect.com/science/article/pii/S088915752600236X
N2  - As an emerging food category, plant-based meat substitutes (PBMS) offer sustainable alternatives to conventional meat, but concerns over their nutritional adequacy persist. Forty PBMS (e.g., burgers, sausages, and mince, primarily based on pea, soy, and wheat proteins) available in Czechia were analyzed for twelve elements. The analysis was performed using microwave-assisted acid decomposition followed by atomic absorption spectrometry. The focus was on: the contents of selected essential elements (Ca, Cu, Fe, K, Mg, Mn, P, and Zn); a comparison of their contents with meat products; sodium (Na) levels; and the presence of potentially toxic trace elements (Cd, Pb, Ni). PBMS generally contained higher levels of Ca (10.2–201.1 mg/100 g), Mg (11.5–116 mg/100 g), and Fe (0.66–24.28 mg/100 g) than meat products, but lower levels of zinc (0.44–2.99 mg/100 g). Contents of key elements (Ca, Mg, Zn) significantly varied depending on the primary plant ingredient (pea, soy, or wheat), with Fe content showing no significant difference. Notably, sodium content was relatively high, equivalent to 1.0–4.1 g of salt per 100 g. The median contents of potentially toxic trace elements were below regulatory thresholds, though isolated samples showed elevated values.
ER  -

KOSEČKOVÁ, Pavlína; Mária DÁVIDOVÁ; Anna RÓ$\backslash$.ZEWSKA; Pavel COUFALÍK a Ondřej ZVĚŘINA. Elemental composition of plant-based meat substitutes: Nutritional value and safety considerations. \textit{Journal of Food Composition and Analysis}. SAN DIEGO: ELSEVIER, 2026, roč.~153, May 2026. ISSN~0889-1575. Dostupné z: https://doi.org/10.1016/j.jfca.2026.109093.

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