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Aussie Study of 700 Plant-Based Food Products Sees Salt Emerging as Ingredient Culprit

A comprehensive nutritional audit of over 700 plant-based food products in Australian supermarkets has shed light on their health implications, with findings indicating significant variations in salt and saturated fat content among these alternatives.

Conducted by researchers from the Institute for Physical Activity and Nutrition at Melbourne's, Deakin University, the review covered a broad range of meat and dairy substitutes, including 236 meat substitutes, 169 legumes and pulses, and various non-dairy milk, cheese, and yogurt alternatives.