Plant-Based Meat Alternatives Versus Meat for Cardiovascular Risk Reduction
Concerns about the potential negative impacts of red meats on the health of individuals and the planet has led to the increasing popularity of alternative plant-based meat products. However, little is known about the health effects of these products. The SWAP-MEAT randomized control trial evaluated the effects of a plant-based alternative meat (PLANT) versus meat (MEAT) on various health factors. Results showed that serum trimethylamine-N-oxide (TMAO) was lower for PLANT vs MEAT in this crossover study among those who followed the PLANT diet second, but not among those who followed PLANT first (order effect). LDL cholesterol concentrations were lower during the PLANT phase. How do we interpret these results in light of other research indicating that lean beef can be included in a healthy dietary pattern that decreases LDL cholesterol? This presentation will focus on how practitioners can translate this information into practice. Current recommendations for plant-based diets and the evidence for their potential health benefits compared to red meat consumption will be addressed.
Planned with the Cardiovascular Health and Well-being DPG.
- Describe the clinical benefits of swapping red meat with alternative plant-based meat products.
- Explain how small amounts of lean red meat can be incorporated into a healthy diet.
- Provide dietary recommendations about plant and animal protein foods, specifically red meat and alternative plant-based meat products.
- 6.2.3 Interprets data to make recommendations and to inform decisions.
- 8.1.4 Demonstrates knowledge of nutrient requirements throughout the life span and their role in health promotion and disease management.
- 8.3.6 Keeps abreast of current nutrition and dietetics knowledge and trends.
Geeta Sikand, MA, RDN, FAND, CDE, CLS, FNLA
Associate Clinical Professor of Medicine
University of California Irvine
Christopher Gardner, PhD, FAHA
Professor of Medicine
Penny Kris-Etherton, PhD, RDN, FAHA, FNLA, FASN, CLS
Evan Pugh University Professor of Nutritional Sciences
Penn State University