A study has demonstrated that the partial substitution of red and processed meat with pea- and faba bean -- based food products ensured sufficient intake of amino acids in the diet and did not negatively affect bone metabolism.
A study conducted at the University of Helsinki demonstrated that the partial substitution of red and processed meat with pea- and faba bean-based food products ensured sufficient intake of amino acids in the diet and did not negatively affect bone metabolism.
The other group consumed food products based on legumes, mainly peas and faba beans, corresponding to 20% of the total protein intake. In addition, the amount of red and processed meat consumed per week in this group amounted to the upper limit of the Planetary Health Diet . 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. Mean essential amino acid and protein intakes met the recommendations in both groups.
Increasingly plant-based diets are becoming more and more popular, and the recently updated Nordic Nutrition Recommendations also emphasise the restriction of meat consumption and the moderation of dairy consumption.
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