Dietary intervention to reduce meat intake by 50% in University students – a pilot study

Abstract

consumed in high- and middle-income countries would have multiple benefits: a reduced demand for grain, leading to lower greenhouse gas emissions, and a positive effect on health”. It has not yet been established if directed education would enable healthy individuals to reduce meat intake, in terms of compliance and acceptability of meat substitutes and alternatives within the diet. The hypothesis of the present study was that with appropriate support, free living subjects can reduce their meat intake by up to 50 % without significant effects on health and well-being and without adversely affecting lifestyle. Twenty six healthy subjects were recruited from the student population of the University of Nottingham. At baseline they completed a 7-day diet diary and health and well-being questionnaire. Anthropometric measurements including BMI and total body fat, using the Bod-pod, were recorded. The intervention included two information-based motivational events related to meat reduction including an