Abstract
Current evidence suggests a link between red and processed meat consumption and the risk of various cancers and other health outcomes. Using national survey data from the Canadian Community Health Survey (CCHS)-Nutrition 2015, we aimed to model a dietary scenario to assess the potential effects of increasing the intake of currently consumed plant-based meat alternatives by 100% and decreasing the consumption of red and processed meat by 50% on the diet quality and nutrient intakes of Canadians (≥1 year). This dietary scenario had no significant impact on dietary energy intake (p > 0.05), but resulted in a significant increase in the dietary intakes of fibre, polyunsaturated fatty acids, magnesium, and dietary folate equivalents (p < 0.05). On the other hand, this dietary scenario was accompanied by a significant decrease in protein (from 77.8 ± 0.6 g to 73.4 ± 0.6 g), cholesterol, zinc, and vitamin B12 intake (p < 0.05). Further, based on Nutrient Rich Food (NRF) scores, the overall nutritional value of the simulated diet was higher than the baseline diet. Our modeling showed that the partial replacement of red and processed meat with plant-based alternatives improves overall diet quality but may adversely affect the intake of some micronutrients, especially zinc and vitamin B12.
Highlights
As a macronutrient, protein is an indispensable component of the human diet and serves important physiological roles, including immune and endocrine function, metabolism, and muscle and bone growth [1]
Our results revealed that doubling the intake of plant-based meat alternatives and reducing the intake of red and processed meat by half resulted in a significant decrease in protein intake (−4.4 g/day)
Our results showed that plant-based meat alternatives accounted for only 13% of saturated fat intake in plant-based alternatives consumers, while red and processed meat contributed to 21.2% of saturated fat intake in red and processed meat consumers
Summary
Protein is an indispensable component of the human diet and serves important physiological roles, including immune and endocrine function, metabolism, and muscle and bone growth [1]. According to the most recent Dietary Guidelines for Americans (2015–2020), the Recommended Dietary Allowance (RDA) for protein intake in adults is 0.8 g/kg of body weight, which is 56 g/day for a 70 kg individual or about 10% of energy intake [2]. Dietary protein may be derived from animal sources, plant sources, or a combination of both. Two-thirds of protein intake in Western countries originates from animal sources, and the remaining one-third comes from plant sources [3]. Meat (i.e., red meat, poultry, game, processed meat, and offal) is the major source of animal protein intake (38%), and grains are the most important contributing food group for plant protein intake (17%) in Western countries [3]. Animal sources of protein are of higher quality, a growing body of evidence suggests that diets high in red and processed meat are associated
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
