Plant-Based Meat Alternatives Linked to Higher Risk of Depression, Study Finds

A study from the University of Surrey has identified a possible link between the consumption of plant-based meat substitutes- commonly consumed by vegetarians- and a higher risk of depression. According to the data, vegetarians who regularly consume these products are 42% more likely to develop depression compared to vegetarians who avoid them.

What the Research Found

Researchers discovered that these meat substitutes may raise levels of C-reactive protein (CRP)- a marker of inflammation in the body. Chronic inflammation has been associated with interference in the brain’s production of mood-regulating chemicals. Additionally, consumers of these products were found to have lower levels of HDL (“good”) cholesterol and higher blood pressure.

Professor Nofar Gaifman, the lead author of the study, stated that: “The possible connection between these foods, inflammation, and depression warrants further investigation.”

What’s in Plant-Based Meat Substitutes?

These products are often classified as ultra-processed foods, containing additives, salt, and saturated fats. While marketed as healthy alternatives to meat, experts caution that their nutritional value may not support long-term mental well-being.

Health professionals are now encouraging consumers to prioritize natural, minimally processed plant foods over packaged meat substitutes.

The researchers conclude that more studies are needed to fully understand the health impacts of plant-based meat substitutes and to help consumers make informed dietary choices. Until then, focusing on whole, unprocessed foods may be the safer path, both physically and mentally.