Protein bars: nutritionists weigh in on their health effects

Nutritionists told the Guardian that protein bars can be a convenient option but are best used sparingly, and they recommend choosing bars with recognizable ingredients while noting many bars contain sugars and artificial additives.

Protein bars are widely used as convenient snacks while the market for protein products has grown rapidly. Last year Americans spent about $50bn on protein snacks, and that figure is projected to increase. The Guardian taste-tested the top US bars and also asked nutritionists whether these bars are healthy. Nutritionists discussed what they look for on labels and the trade-offs compared with whole foods. Key points: - Market and testing: Consumers spent roughly $50bn on protein snacks last year, and the Guardian tested the top 12 US protein bars for taste and quality. - Nutritionists' use: Julia Zumpano says she minimizes protein bars but uses them for travel; Amy Stephens prefers whole foods such as yogurt, chicken, fish, tofu, edamame and eggs. - Ingredients to notice: Experts in the interview recommend bars with recognizable ingredients like oats, nuts and seeds rather than relying mainly on isolated protein powders. - Concerns reported: The article notes many bars contain sugars and additives; Julia Zumpano said she avoids artificial sweeteners, colors and sugar alcohols, and referenced Cleveland Clinic studies and preliminary research linking some sugar alcohols and artificial ingredients to possible health risks. - Protein guidance cited: The sports dietician mentioned typical protein ranges reported for athletes: about 1.4–1.7 g/kg for endurance athletes and up to around 2–2.2 g/kg for strength athletes. - Dietary context: Nutritionists suggested most Americans likely meet protein needs and emphasized that whole foods provide other nutrients such as iron, B vitamins, zinc and omega-3s while many people do not meet fiber recommendations. Summary: The conversation highlights that protein bars are commonly used for convenience but raise questions about sugars, additives and nutritional trade-offs compared with whole foods. Nutritionists quoted in the article emphasize choosing products with recognizable ingredients and note that many people already meet protein needs while often lacking fiber. Undetermined at this time.