The reporter observed that many fast food chains on the market have launched vegetable meat packages. These packages sell at the same or even higher price as normal meat under the slogan of "high-quality improvement and full nutrition". At present, plant meat on the market mainly uses plant protein extracted from soybean, pea, wheat and other crops as raw materials. In order to pursue the taste of meat, businesses can't get rid of the super processing procedure and add a large number of vegetable oils and additives, which will undoubtedly increase the metabolic burden of the human body. Scientific research shows that over processed foods will increase the risk of death and cardiovascular disease. People who eat more than four processed foods a day have a 62% increase in the risk of early death. "All kinds of vegetable oils are easy to produce trans fats in the process of processing, especially in hydrogenated vegetable oils, vegetable butter and vegetable cream." Zheng Xixi, chief physician of Nephrology Department of Peking Union Medical College Hospital, said that trans fat is more harmful to human body than saturated fat in meat oil and is a "killer" of heart health. Vegetable meat is not comparable to traditional meat. "First, the flavor and aroma are very different from animal meat. The meat aroma mainly comes from animal fat." Yang runqiang, an associate professor at the school of food science and technology of Nanjing Agricultural University, believes that the nutrition of plant meat is not comprehensive. At present, there is only plant protein. Some nutrients such as vegetable oil are added during subsequent processing, and the nutritional composition cannot be compared with animal meat. Compared with animal meat, plant meat lacks vitamin B12, vitamin D ω- 3 polyunsaturated fatty acids and other trace elements. Moreover, the anti nutritional factors mainly existing in legumes, such as phytic acid and trypsin inhibitor, are not conducive to the digestion, absorption and utilization of nutrients. In the interview, the reporter found that many takeout businesses publicize light food products from the perspective of "reducing the burden for health and practicing vegetarianism", and confuse light food and vegetarianism to a certain extent. In fact, light food and vegetarian food should not be equated. "Light food is a way of light cooking. The way to avoid heavy oil and salt in takeout is to limit energy and pay attention to the matching of ingredients. Light food itself can appropriately help improve health in terms of concept." Yang runqiang pointed out that if you eat light food all your life, the source of food materials will be single, and the quality of life will be affected. "Now light food pays too much attention to simple cooking. Some people say it's like eating grass, so light food is just a supplement." At present, the relevant national departments have not established perfect standards and specifications for plant meat and other foods. Therefore, some businesses wander in the gray area, which also leads to certain potential safety hazards for such foods. (outlook new era)