Beans and peas rank as the best meat and dairy alternatives, new University College London/University of Oxford study finds

A recent study by researchers at University College London (UCL) and the University of Oxford has identified beans, peas, and other legumes as the best alternatives to meat and milk from nutritional, health, environmental, and cost perspectives. The findings, published in PNAS (Proceedings of the National Academy of Sciences), highlight the benefits of choosing minimally processed plant-based foods over processed alternatives and lab-grown meat.

The study, led by Dr Marco Springmann of the UCL Institute for Global Health and the University of Oxford, evaluated various replacement products, including traditional options like tofu and tempeh, processed products such as veggie burgers and plant-based milk, and prospective alternatives such as cell-cultivated meat. The assessment combined data on nutrition, health outcomes, environmental impact, and cost.

According to the study, unprocessed plant-based foods such as soybeans, peas, and beans provide the most significant benefits across all measured criteria. Replacing meat and milk with legumes could reduce nutritional imbalances in high-income countries by 50% and lower mortality from diet-related diseases by 10%.

Dr Springmann emphasized the importance of legumes as a sustainable choice. “Reducing meat and dairy in high-income countries is essential for limiting climate change, biodiversity loss, and improving health. Our study shows that a range of foods and food products exist that would have multiple benefits when replacing meat and dairy in current diets.”

The environmental impact of diets would also see substantial improvements. Greenhouse gas emissions, land use, and water consumption associated with food production could decrease by more than half, while overall dietary costs could be reduced by more than a third.

The study also found that while processed plant-based foods like veggie burgers and plant milks offer significant benefits when replacing meat and dairy, they fall short compared to legumes. The emissions reductions and health improvements from processed alternatives were 20% to 30% lower than those from unprocessed legumes. Additionally, the costs of processed products were about 10% higher than those of current diets.

Dr Springmann noted, “Unprocessed legumes such as peas and beans were the clear winner in our assessment. They performed well from all perspectives, including nutritional, health, environmental, and cost. But a surprising runner-up was tempeh, a traditional Indonesian food made from fermented soybeans, which retains much of the nutritional properties of soybeans without much processing or additives. This and the relatively low cost gave it an edge over more processed alternatives such as veggie burgers.”

The study’s findings on cell-cultivated meat were less favorable. Despite the technology’s potential, current production methods for cell-cultivated meat are expensive and environmentally intensive. The study found that the emissions associated with lab-grown meat could be as high as those from beef burgers, and the costs are currently up to 40,000 times higher. Additionally, the health benefits of lab-grown meat are limited, as the nutritional profile closely replicates that of conventional beef.

Dr Springmann explained, “Public investments in both lab-grown meat and ultra-processed burger patties look like tough sells when considering their relative impacts and available alternatives. Our findings suggest that suitable alternatives to meat and milk exist and are available and affordable without necessarily requiring new technologies or product development.”

The study underscores the need for public policies and business initiatives that support increased consumption of minimally processed plant-based foods. Encouraging the use of legumes, which are widely available and affordable, could be an effective way to improve public health, reduce environmental impact, and lower food costs.

Dr Springmann concluded, “What is required are prudent public policies that support all citizens in eating healthy and sustainable meals.”

As the global food industry grapples with climate change, biodiversity loss, and public health challenges, this study provides a clear roadmap for promoting sustainable and nutritious diets. By prioritizing legumes and traditional plant-based options over heavily processed and emerging technologies like lab-grown meat, policymakers and consumers can make choices that benefit both human health and the environment.

The research highlights that simple dietary shifts, rather than complex technological innovations, may offer the most effective path toward a more sustainable and resilient food system.