Which is better for people: "Real" meat or "fake" meat?

A survey conducted in 2021 found that approximately 66% of Americans had consumed plant-based meat alternatives within the past year. Many individuals cited the potential health and environmental benefits as their main motivation for choosing these alternatives. However, it is important to examine whether these alternative meats are truly better for both our well-being and the planet.

Let's start by introducing the contenders. Farmed meat, which refers to meat obtained from butchered animals, is a complex combination of muscle fibres, connective tissues, and fat. It has been a staple in the human diet since the beginning of our species. On the other hand, plant-based meat alternatives may resemble and taste like meat, but they are composed of proteins, carbohydrates, fats, and other plant-derived molecules. The process of transforming plant molecules into a meat-like structure requires effort. For example, to achieve the fibrous texture of meat, plant proteins are pushed through an extruder device, causing them to unwind and form long filaments. Additionally, fats and oils extracted from plants are mixed in to mimic animal fat. Some brands even incorporate beet juice pigment or an iron-containing molecule called heme to enhance flavour and appearance. These alternative meat products come in various forms. Lastly, we have lab-grown meat, also known as cell-based or cultured meat. These products are created from animal stem cells that researchers encourage to multiply and develop into muscle tissue. It is important to note that lab-grown meats are still in the development phase, and the exact process may change when they are produced on a larger scale.

Now, let's explore which meat or meat substitute is best for our health. Farmed meat is a significant source of protein and nutrients for many individuals. However, studies have linked diets high in red and processed meats to health concerns such as type 2 diabetes and heart disease. One study conducted in 2012 suggested that replacing red meat with alternatives like chicken, nuts, or legumes for one meal a day could potentially reduce mortality risk by 7 to 19%. The data is insufficient to determine whether replacing red meat with a plant-based patty would yield the same benefits. Plant-based meats contain comparable amounts of protein, calories, and iron to farmed meat. However, they are highly processed and often high in sodium. Many plant-based alternatives also contain coconut oil, which is high in saturated fat and may increase the risk of heart disease, similar to red meat. Lab-grown meat has the potential to offer the same nutritional qualities and health risks as farmed meat, but further research is needed. When considering the environmental impact, animal agriculture is responsible for approximately 14.5% of human-caused greenhouse gas emissions. Researchers estimate that producing plant-based meat substitutes results in around 90% fewer greenhouse gas emissions than an equivalent amount of beef, 63% less than pork, and 51% less than poultry. Additionally, plant-based alternatives generally require less land and water compared to farmed meat production. They also contribute to lower levels of pollutants entering waterways, which is beneficial for both the environment and public health. However, it is unclear how lab-grown meat will impact the environment once production is scaled up. Furthermore, it is uncertain to what extent alternative meats will reduce the overall environmental impact of the farmed meat industry. If people continue to consume the same amount of farmed meat while incorporating alternative options, the environmental benefits may be limited.

In conclusion, while there is still ongoing debate about which meat option is nutritionally superior, plant-based meat alternatives tend to have positive outcomes in terms of animal welfare, public health, and the environment. It is important to note that transitioning to meat alternatives does not have to be an all-or-nothing decision. In fact, a study conducted in 2022 estimated that reducing red meat consumption to just one meal a day could decrease personal dietary carbon emissions by up to 48%.