>“Plant-sourced dietary patterns, as characterized by low consumption or complete omission of eggs, dairy products, fish, and meat, have been associated with a reduced risk of several chronic diseases, as well as a substantial reduction in impacts on the environment.4 There has been an increase in the consumption of plant-sourced alternative foods in recent years, with a two-fold increase in the proportion of people reporting consuming these products in the UK.5 In 2019, the UK Climate Change Committee recommended a 20% reduction in high-carbon meat and dairy products by 2030, with an increased consumption of plant-sourced products.6 These recommendations are in line with national and international guidelines for a healthy diet that guide the reduction of meat consumption, especially red meat.7 However, plant-sourced dietary patterns are heterogeneous and may differ widely in their dietary composition, type, and quality,8 and evidence has shown the potential protective effect of plant-sourced diets on CVD may vary accordingly.9, 10, 11 Modern plant-sourced diets may incorporate a range of ultra-processed foods (UPF), such as sugar-sweetened beverages, snacks, confectionery, but also the ‘plant-sourced’ sausages, nuggets, and burgers that are produced with ingredients originating from plants and marketed as meat and dairy substitutes.“