Exploring the Health and Environmental Benefits of Eating Beyond Meat

October 21, 2025 •

3 min read

According to a 2018 University of Michigan study, producing a Beyond Burger generates 90% fewer greenhouse gas emissions and requires 99% less water than a beef burger. Beyond its significant environmental advantages, the potential health benefits of eating Beyond Meat are also a key reason for its growing popularity.

Quick Summary

This article examines the potential health benefits, such as reduced saturated fat, lower cholesterol, and increased fiber, alongside the proven positive environmental impact of consuming Beyond Meat products.

Key Points

Zero Cholesterol: Beyond Meat contains no cholesterol, a benefit not found in animal-based products like beef.
Lower Saturated Fat: Compared to an 80/20 beef burger, the Beyond Burger has significantly less saturated fat, which can improve cardiovascular health.
Source of Dietary Fiber: Unlike traditional meat, Beyond Meat products contain dietary fiber, which is beneficial for digestive health and can help lower cholesterol.
Reduced Environmental Impact: Beyond Meat production requires significantly less land, water, and generates far fewer greenhouse gas emissions than producing beef.
Plant-Based Protein: Products offer a complete protein source derived from plants like peas, brown rice, and mung beans.
Highly Processed: It's important to recognize that Beyond Meat is a processed food and some varieties can be high in sodium.

The Nutritional Profile: A Healthier Alternative?

Beyond Meat products are designed to resemble animal protein but are made from plant-based ingredients, resulting in a different nutritional profile compared to traditional meat. Many people choose Beyond Meat to lower their intake of components found in animal products like cholesterol and saturated fats.

No Cholesterol and Lower Saturated Fat

Beyond Meat contains no cholesterol, as it is only present in animal products. Some Beyond Meat items, such as the Beyond Burger, have less total and saturated fat than beef. For instance, a Beyond Burger has 35% less total and saturated fat than an 80/20 beef burger. However, saturated fat content can vary by product and the use of oils like coconut oil adds saturated fat.

A Source of Plant-Based Protein and Fiber

Beyond Meat uses proteins from peas, brown rice, and mung beans to provide a complete protein source, offering 20 grams per serving in the Beyond Burger, similar to beef. Unlike animal meat, Beyond Meat products contain dietary fiber, which is linked to better digestive health and a lower risk of cardiovascular disease. A Beyond Burger has 2 grams of fiber, which is absent in beef.

Potential Cardiovascular Health Improvements

The SWAP-MEAT study by Stanford University found that replacing animal meat with Beyond Meat for eight weeks improved cardiovascular risk factors, including lower LDL cholesterol and TMAO levels. While long-term effects of processed plant-based meats need further study, these initial findings are promising. More details on this study are available here: https://pmc.ncbi.nlm.nih.gov/articles/PMC7657338/.

Beyond Health: The Environmental Impact

Environmental benefits are a major driver for choosing Beyond Meat. Animal agriculture significantly contributes to greenhouse gas emissions, land use, and water consumption, while plant-based alternatives can reduce these impacts.

Significantly Reduced Greenhouse Gas Emissions

Lifecycle assessments show Beyond Meat has a smaller environmental footprint than beef. Producing a Beyond Burger generates 90% fewer greenhouse gas emissions compared to a beef burger. This helps individuals reduce their carbon footprint through diet.

Conservation of Natural Resources

Plant-based meat production is less resource-intensive. A study indicates producing a Beyond Burger uses 99% less water and 93% less land than a beef burger. This is because the crops require fewer resources than raising livestock.

Supporting Sustainability and Reducing Demand

Choosing plant-based options helps decrease demand for animal products, promoting sustainable food systems and resource conservation.

Beyond Meat vs. Traditional Beef: A Nutritional Comparison


Feature	Beyond Meat (Burger Patty)	Traditional Beef (80/20 Patty)
Saturated Fat	5g	11g
Cholesterol	0mg	78mg
Sodium	390mg	67mg (unseasoned)
Protein	20g	14g
Dietary Fiber	2g	0g
GHG Emissions	90% less	100% (baseline)
Land Use	93% less	100% (baseline)

The Final Word on Beyond Meat

Beyond Meat provides a compelling alternative to traditional meat, offering health and environmental advantages. Its lack of cholesterol, lower saturated fat, and fiber content address some nutritional downsides of beef. The significant reductions in greenhouse gas emissions, water, and land use make it an eco-friendly choice. However, it's a processed food and can be higher in sodium than unseasoned meat. A balanced diet incorporating whole-food plant-based proteins alongside options like Beyond Meat is recommended.

Frequently Asked Questions

Studies like the SWAP-MEAT trial have shown that replacing animal-based meat with Beyond Meat can improve cardiovascular risk factors, such as lowering LDL ('bad') cholesterol and TMAO levels.

Yes, Beyond Meat products often contain more sodium than an unseasoned beef patty. Consumers should check the nutrition label, especially if they are concerned about sodium intake.

Not necessarily. While Beyond Meat offers benefits like zero cholesterol and fiber, its 'highly processed' classification and sodium content mean that a lean, portion-controlled piece of meat could be a comparable, or even better, choice for some, according to certain nutrition experts.

Beyond Meat products use a blend of plant-based protein sources, with pea protein being a primary ingredient. Other sources may include brown rice and mung bean protein.

Yes. Several lifecycle assessments, including a study from the University of Michigan, found that Beyond Meat products require significantly less water, land, and produce fewer greenhouse gas emissions than beef.

TMAO (trimethylamine-N-oxide) is a compound linked to an increased risk of cardiovascular disease, with precursors found in red meat. The SWAP-MEAT study found that replacing red meat with Beyond Meat resulted in lower TMAO levels.

The SWAP-MEAT study observed a modest average weight loss among participants during the plant-based portion of the diet, though it was not designed specifically as a weight-loss study. Researchers suggest it indicates the importance of overall diet quality.