Nutritional and health impacts of alternative animal source foods: a scoping review

Despite rapid growth in the availability and consumption of alternative animal source foods (Alt-ASFs), evidence remains fragmented and uneven across food types, outcomes, and settings, with few studies directly comparing their nutritional quality and health impacts with those of conventional animal products in equivalent substitutions—creating uncertainty for dietary guidance and policy. This scoping review addresses these gaps by systematically evaluating 247 studies comparing the nutritional quality and health impacts of Alt-ASFs with those of conventional animal products. Alt-ASFs showed mixed nutritional profiles. Plant-based and fungi-based alternatives generally provided high fibre and low saturated fat, with improvements in lipid profiles and cardiovascular markers. However, plant-based and fungi-based alternatives typically contained low bioavailable protein (except soy milk), vitamin B12, zinc, and iron. Plant-based milks, except fortified soy, were nutritionally inferior to cow’s milk, particularly in terms of protein and key micronutrients. Insect-based foods showed diverse nutritional profiles, and in some cases, they provided protein and mineral contents similar or superior to those of conventional meats. Research was overwhelmingly concentrated in high-income countries (76%), with no studies conducted in low-income settings. Considerable gaps remain in the evidence base for algae-based and cell-based foods, long-term health outcomes, and underserved populations. Although Alt-ASFs offer promise for supporting healthy and sustainable diets, their integration into dietary patterns requires careful consideration, and potentially incorporation of complementary food choices or targeted fortification, to prevent nutrient inadequacies, particularly among nutritionally at-risk groups.