New research demonstrated that the partial substitution of red and processed meat with pea- and fava bean–based food products ensured sufficient intake of amino acids in the diet and did not negatively affect bone metabolism. The study was conducted at the University of Helsinki. “Decreasing the
The University of Helsinki’s study revealed that replacing some red and processed meat with pea and faba bean-based foods doesn’t jeopardize dietary amino acid intake or bone health. As plant-based diets rise in popularity, ensuring proper intake of calcium and vitamin D remains vital. Leg4Life, a related project, focuses on promoting a sustainable and healthier food system using legumes.
“Decreasing the consumption of red and processed meat in the diet to the upper limit of the Planetary Health Diet while increasing the consumption of legumes cultivated in Finland, such as peas and fava beans, is safe from the perspective of protein nutrition. Similarly, bone health is not compromised by such a dietary change either,” says Docent Suvi Itkonen from the Faculty of Agriculture and Forestry.
Otherwise, the study subjects followed their habitual diet but were not allowed to eat other red or processed meat or legumes than those provided by the study.The researchers did not find any differences between the dietary groups in markers of bone formation or resorption. Neither did the intake of calcium or vitamin D differ between the groups. Calcium intake was in line with the current dietary recommendations, and the intake of vitamin D was very close to the recommendations.
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