A study at the University of Helsinki revealed that substituting red and processed meat with food products based on peas and faba beans ensures adequate amino acid intake and does not adversely affect bone metabolism.
Docent Suvi Itkonen from the Faculty of Agriculture and Forestry stated that reducing red and processed meat intake to the upper limit recommended by the Planetary Health Diet while increasing the consumption of locally grown legumes, such as peas and faba beans, does not compromise protein nutrition or bone health. The research, known as the BeanMan study, involved 102 Finnish men who followed a specified diet for six weeks.
In the study, one group of participants consumed 760 grams of red and processed meat weekly, making up 25% of their total protein intake, aligning with Finnish men’s average protein consumption. Another group had legume-based products, primarily peas and faba beans, which accounted for 20% of their protein intake. Additionally, this group’s red and processed meat consumption was limited to 200 grams per week, adhering to the upper limit set by the Planetary Health Diet and constituting 5% of the total protein intake. Participants were instructed to maintain their usual diet but refrained from consuming any other red or processed meats or legumes outside of those provided by the study.
The researchers observed no significant differences between the two dietary groups regarding bone formation or resorption markers. Both groups’ calcium and vitamin D intakes were consistent with current dietary guidelines, and their intake of essential amino acids and proteins met the recommended levels.
Itkonen also highlighted the environmental benefits of reducing red meat consumption. With plant-based diets gaining popularity and the recent updates to the Nordic Nutrition Recommendations, there is an emphasis on limiting meat and moderating dairy consumption. Itkonen noted that while the study participants continued consuming dairy products as part of their usual diet, maintaining adequate calcium and vitamin D levels is crucial for bone health, significantly if dairy intake is reduced. Alternatives include plant-based beverages and yoghurt-like products fortified with these nutrients or, if necessary, dietary supplements to compensate for the reduced dairy consumption.
More information: Suvi T. Itkonen et al, Effects of partial replacement of red and processed meat with non-soya legumes on bone and mineral metabolism and amino acid intakes in BeanMan randomised clinical trial, British Journal Of Nutrition. DOI: 10.1017/S0007114523001514
Journal information: British Journal Of Nutrition Provided by University of Helsinki
