Eating fake meat products like burgers made with lab-engineered ingredients could make you more likely to develop depression, new research has suggested.
Scientists compared mental health symptoms of vegetarians who eat plant-based meat alternatives with those who do not.
The results, published in the medical journal Food Frontiers, revealed that those who ate meat substitutes were 42 per cent more likely to be depressed compared to those who didn’t.
The authors, who described this findings as ‘concerning’, also noted that fake meat eaters had higher blood pressure and more inflammation, according to blood test results.
They suggest the link between the convenience foods and the mental health problem may be due to inflammation in the body, which is thought to interfere with feel good brain chemicals.
However the researchers say more study is needed to identify why the plant based meat eaters were more likely to be depressed.
University of Surrey researchers analysed data from the UK Biobank — which tracks health data on more than 500,000 people.
Of the participants, there were 3,342 people eligible to be studied with around two-thirds of all participants female.
Plant-based meats have been linked to an increased risk of depression, according to UK researchers
Plant-based meats — used to make ‘fake’ burgers and sausages — are considered to be an ultra processed food (UPF) due to the high number of additives used, such as preservatives and flavourings.
Ultra-processed food also typically contain a high level of calories, sugar, saturated fat and salt.
However, the researchers found there were no notable differences in intake oof nutrients between vegetarians who ate alternative meats and those who did not.
The researchers did find, however, that those who ate plant-based meats had higher blood pressure and higher levels of C-reactive protein, which is a marker of inflammation.
They also had lower levels of apolipoprotein A, which is associated with ‘good’ cholesterol, or HDL.
The plant-based meat eaters were 40 per cent less likely to have irritable bowel syndrome, however.
Professor Nophar Geifman, from the School of Health Sciences at the University of Surrey, and senior author of the study, said: ‘The overall findings are reassuring, suggesting that plant-based meat alternatives may be a safe option when they are part of an overall balanced diet.
‘However, the potential link between these types of food, inflammation and depression warrants further investigation.’
Professor Anthony Whetton, co-author of the study from the School of Veterinary Medicine 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, and that 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.’
The findings come months after a group of international scientists found opting for ultra-processed vegetarian choices like fake burgers and sausages is linked with a 15 per cent higher risk of suffering heart attacks and strokes.
People who ate a lot of plant-based ultra-processed foods had a 7 per cent greater risk of suffering conditions like blocked heart vessels and had a 15 per cent heightened risk of dying when compared to vegetarians whose diets had less.
Upping intake of none-processed vegetarian foods – such as fresh fruit and vegetables – by 10 per cent was linked to an 8 per cent lower risk of getting heart disease.
Deaths from heart disease fell by a fifth in vegetarians who consumed the least UPFs and 13 per cent in cardiovascular disease overall – caused by a build-up of fatty deposits inside the arteries.
Food additives and industrial contaminants present in these foods could cause oxidative stress and inflammation, triggering the heart problems, the scientists suggested.
Consumers can expect to see an increased presence of fake meat on supermarket shelves next month.
Every year, around 700,000 people pledge to give up meat for the new year — known as ‘Veganuary’.
To supply the extra demand, supermarkets promote meat-free alternatives during the month using special offers and newfangled products.
