Increasing plant-based meat alternatives and decreasing red and processed meat in the diet differentially affect the diet quality and nutrient intakes of Canadians

Vatanparast, Hassan; Islam, Naorin; Shafiee, Mojtaba; Dan Ramdath D.

Increasing plant-based meat alternatives and decreasing red and processed meat in the diet differentially affect the diet quality and nutrient intakes of Canadians

Simple item page

Full item details

dc.contributor.author: Vatanparast, Hassan; Islam, Naorin; Shafiee, Mojtaba; Dan Ramdath D.
dc.date.accepted: 2020-07-06
dc.date.accessioned: 2024-08-08T13:45:03Z
dc.date.available: 2024-08-08T13:45:03Z
dc.date.issued: 2020-07-09
dc.date.submitted: 2020-06-08
dc.description.abstract - en: Current evidence suggests a link between red and processed meat consumption and the risk of various cancers and other health outcomes. Using national survey data from the Canadian Community Health Survey (CCHS)-Nutrition 2015, we aimed to model a dietary scenario to assess the potential eﬀects of increasing the intake of currently consumed plant-based meat alternatives by 100% and decreasing the consumption of red and processed meat by 50% on the diet quality and nutrient intakes of Canadians (≥1 year). This dietary scenario had no signiﬁcant impact on dietary energy intake (p > 0.05), but resulted in a signiﬁcant increase in the dietary intakes of ﬁbre, polyunsaturated fatty acids, magnesium, and dietary folate equivalents (p < 0.05). On the other hand, this dietary scenario was accompanied by a signiﬁcant decrease in protein (from 77.8±0.6 g to 73.4±0.6 g), cholesterol, zinc, and vitamin B12 intake (p < 0.05). Further, based on Nutrient Rich Food (NRF) scores, the overall nutritional value of the simulated diet was higher than the baseline diet. Our modeling showed that the partial replacement of red and processed meat with plant-based alternatives improves overall diet quality but may adversely aﬀect the intake of some micronutrients, especially zinc and vitamin B12.
dc.identifier.citation: Vatanparast, H., Islam, N., Shafiee, M., & Ramdath, D. D. (2020). Increasing plant-based meat alternatives and decreasing red and processed meat in the diet differentially affect the diet quality and nutrient intakes of Canadians. Nutrients, 12(7), Article 2034. https://doi.org/10.3390/nu12072034
dc.identifier.doi: https://doi.org/10.3390/nu12072034
dc.identifier.uri: https://open-science.canada.ca/handle/123456789/2811
dc.language.iso: en
dc.publisher: MDPI AG
dc.rights - en: Creative Commons Attribution 4.0 International (CC BY 4.0)
dc.rights - fr: Creative Commons Attribution 4.0 International (CC BY 4.0)
dc.rights.openaccesslevel - en: Gold
dc.rights.openaccesslevel - fr: Or
dc.rights.uri - en: https://creativecommons.org/licenses/by/4.0/
dc.rights.uri - fr: https://creativecommons.org/licenses/by/4.0/deed.fr
dc.subject - en: Agriculture
dc.subject - fr: Agriculture
dc.subject.en - en: Agriculture
dc.subject.fr - fr: Agriculture
dc.title - en: Increasing plant-based meat alternatives and decreasing red and processed meat in the diet differentially affect the diet quality and nutrient intakes of Canadians
dc.type - en: Article
dc.type - fr: Article
local.acceptedmanuscript.articlenum: 2034
local.article.journalissue: 7
local.article.journaltitle: Nutrients
local.article.journalvolume: 12
local.peerreview - en: Yes
local.peerreview - fr: Oui