Increasing legumes and reducing red meat good for bone health without compromising protein intake

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. Mean essential amino acid and protein intakes met the recommendations in both groups.

“Reducing read meat consumption is extremely important in terms of environmental impact,” Itkonen notes.

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.

“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. These sources can be plant-based beverages and yoghurt-like products fortified with those nutrients or, when necessary, dietary supplements,” Itkonen points out.

Reference:

Itkonen, S., Karhu, P., Pellinen, T., Lehtovirta, M., Kaartinen, N., Männistö, S., . . . Pajari, A. (2023). Effects of partial replacement of red and processed meat with non-soya legumes on bone and mineral metabolism and amino acid intakes in BeanMan randomised clinical trial. British Journal of Nutrition, 1-10. doi:10.1017/S0007114523001514