A new study conducted in the University of Helsinki found that the partial replacement of red and processed meat with food based on pea and fava beans ensures adequate intake of amino acids in the diet and has no detrimental effects on bone metabolism.
Suvi Itkonen from the Faculty of Agriculture and Forestry of the Finnish University said, “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 faba beans, is safe from the perspective of protein nutrition. Similarly, bone health is not compromised by such a dietary change either.”
The results were brought forward by the BeanMan study and 102 men were made to follow a diet for six weeks. One group ate 25% of the recommended daily protein intake, or 760 grams, of red and processed meat each week. The other group consumed 20% of the total protein intake in the form of food products made from legumes, namely peas and fava beans.
According to the researchers, the markers of bone production or resorption did not change significantly between the dietary groups. The groups did not differ in their intake of calcium or vitamin D. Current dietary recommendations for calcium consumption and vitamin D intake were both met by the subjects' intakes. The recommended amounts of protein and essential amino acids were consumed on average in both groups.
Looking at the results, Itkonen noted, "reducing red meat consumption is extremely important in terms of environmental impact."
"In this study, the subjects consumed dairy products as in their habitual diets, thus their calcium and Vitamin D intakes were unchanged. However, in terms of bone health, it is important to bear in mind that if one reduces the amount of dairy in the diet, it is necessary to ensure the intake of calcium and Vitamin D from other sources," Itkonen pointed out.
