Increasing Plant-Based Meat Alternatives and Decreasing Red and Processed Meat in the Diet Differentially Affect the Diet Quality and Nutrient Intakes of Canadians.
Canada’s food guide
diet modeling
planetary health diet
plant-based meat alternatives
protein intake
red and processed meat
Journal
Nutrients
ISSN: 2072-6643
Titre abrégé: Nutrients
Pays: Switzerland
ID NLM: 101521595
Informations de publication
Date de publication:
09 Jul 2020
09 Jul 2020
Historique:
received:
08
06
2020
revised:
03
07
2020
accepted:
06
07
2020
entrez:
15
7
2020
pubmed:
15
7
2020
medline:
3
3
2021
Statut:
epublish
Résumé
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 (
Identifiants
pubmed: 32659917
pii: nu12072034
doi: 10.3390/nu12072034
pmc: PMC7400918
pii:
doi:
Substances chimiques
Dietary Fiber
0
Micronutrients
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Subventions
Organisme : University of Guelph
ID : 350778
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