Carnes à base de vegetais
fonte alternativa de proteína ou mais uma opção de alimento ultraprocessado?
DOI:
https://doi.org/10.47456/simbitica.v12i2.47554Palavras-chave:
Substitutos da carne, Narrativas, Segurança alimentar, Alimento ultraprocessadoResumo
Devido sua elevada pegada ecológica, o setor de produção de proteína animal é considerado incapaz de suprir, de maneira sustentável, a demanda global de proteína. Esse cenário tem estimulado a transição para dietas com menor consumo de carne e maior presença de alimentos à base de plantas. As carnes vegetais surgem como alternativas promissoras, com potencial de reduzir impactos ambientais, evitar o sofrimento animal e promover a saúde humana. Contudo, a escassez de informações consolidadas sobre sua composição, valor nutricional e benefícios reais gera questionamentos sobre seus efeitos à saúde e ao meio ambiente. Este artigo, com base em uma revisão sistemática de documentos publicados entre 2006 e 2023, analisa as disputas narrativas em torno da capacidade desse produto em atender, de forma segura e sustentável, à crescente demanda por proteínas de qualidade.
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