Diet modeling in older Americans: The impact of increasing plant-based foods or dairy products on protein intake

Houchins, Jenny A.; Cifelli, Christopher J.; Demmer, Elieke; Fulgoni, Victor L

doi:10.1007/s12603-016-0819-6

Cited by 16 publications

(6 citation statements)

References 38 publications

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“…In contrast, doubling protein-rich plant-based foods did not impact any of the nutrients because they were consumed in very low quantities in the baseline diet [25]. Using the same national survey data, it was found that doubling the intake of plant-based foods (as currently consumed) and commensurate reductions in animal-based protein intake resulted in an about 22% decrease in protein intake per ideal body weight in males and females aged ≥51 years [26]. Although plant-based meat alternatives provide a lower quantity of protein than animal products do, the amounts of protein in plant-based (lacto-ovo-vegetarian diets with half of all protein from plant sources) or vegan food patterns are above the RDA [27].…”

Section: Discussionmentioning

confidence: 94%

Increasing Plant-Based Meat Alternatives and Decreasing Red and Processed Meat in the Diet Differentially Affect the Diet Quality and Nutrient Intakes of Canadians

et al. 2020

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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.

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Section: Discussionmentioning

confidence: 94%

Increasing Plant-Based Meat Alternatives and Decreasing Red and Processed Meat in the Diet Differentially Affect the Diet Quality and Nutrient Intakes of Canadians

et al. 2020

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“…Diet modeling has become a popular tool for estimating the impact of food substitutions on nutrient adequacy at the population level [ 18 , 19 , 23 , 38 ]. Yet to the best of our knowledge, the present study is the first to use diet modeling to examine the effects of food substitutions at multiple eating occasions on meeting daily nutrient intake recommendations among distinct groups of nutritionally vulnerable populations.…”

Section: Discussionmentioning

confidence: 99%

Nutrient intake disparities in the US: modeling the effect of food substitutions

Conrad

Johnson

Roemmich

et al. 2018

Nutr J

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BackgroundDiet quality among federal food assistance program participants remains low, and little research has assessed the diet quality of food insecure non-participants. Further research is needed to assess the extent to which food substitutions can improve the nutritional status of these vulnerable populations. Substituting egg dishes for other commonly consumed dishes at certain eating occasions may be an effective strategy for improving the daily nutrient intake among these groups. Eggs are rich in many important nutrients, and are low-cost and part of a wide range of cultural food menus, which are important considerations for low-income and ethnically diverse populations. To help guide the focus of targeted nutrition interventions and education campaigns for vulnerable populations, the present work begins by 1) estimating the prevalence of nutrient inadequacy among these groups, and then models the effect of consuming egg dishes instead of commonly consumed dishes at each eating occasion on 2) the prevalence of nutrient inadequacy, and 3) the mean intake of nutrients.MethodsDietary data from 34,741 adults ≥ 20 y were acquired from the National Health and Nutrition Examination Survey, 2001–2014. Diet pattern modeling was used to substitute commonly consumed egg dishes for commonly consumed main dishes at breakfast, lunch, and dinner. National Cancer Institute usual intake methods were used to estimate the prevalence of inadequate intake of 31 nutrients pre- and post-substitution, and a novel index was used to estimate change in intake of all nutrients collectively.ResultsSubstituting eggs for commonly consumed main dishes at lunch or dinner did not change total daily nutrient intake for each group (P > 0.05), but decreased the prevalence of vitamin D inadequacy by 1–4 percentage points (P < 0.01). Substituting eggs for commonly consumed foods at breakfast increased the prevalence of folate inadequacy by 8–12 percentage points among each group (P < 0.01).ConclusionsWhen making food substitutions to increase nutrient intake, eating occasion should be an important consideration. Further research is needed to better understand how food substitutions affect diet costs, which may be an important driver of food purchasing decisions among low income individuals with limited food budgets.Electronic supplementary materialThe online version of this article (10.1186/s12937-018-0360-z) contains supplementary material, which is available to authorized users.

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“…The concept of sustainable agriculture is complex and the impact of meat consumption on the environment oversimplified. Diet modeling that considers increased plant-based protein sources suggests concerns for micronutrient inadequacies (Cifelli et al, 2016;Houchins et al, 2017). The latter combined with unintentional increases in calorie intake would have health consequences.…”

Section: Summary and Recommendationmentioning

confidence: 99%

Role of Meat in Healthy Eating Patterns: Considerations for Protein Quantity and Protein Quality

Rodriguez

2021

Meat and Muscle Biology

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The benefits of higher-protein diets for supporting increases in and maintenance of muscle is well established for athletes and routinely active individuals, weight management, and aging. However, quantity does not always equal quality. Within the framework of the dietary recommendations, the critical role of protein quality has been lost given the complexity of our food system. Science shows that animal-derived proteins better support muscle protein synthesis than plant-based proteins due to higher amounts and unique profiles of essential amino acids, nutrients that cannot be made by the body and must be provided in the diet. Although the lower quality of plant-based proteins may be overcome by eating more total protein or blending complementary plant-based proteins to provide all of the essential amino acids in amounts similar to animal protein, there may be unintended consequences in the context of the total diet (e.g., higher total calories, challenges for weight management). This paper reviews recommendations and research specific to protein quantity and quality in the context of meat's contribution to healthy eating patterns and considers implications of protein source for sustainability and the environment.

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Diet modeling in older Americans: The impact of increasing plant-based foods or dairy products on protein intake

Cited by 16 publications

References 38 publications

Increasing Plant-Based Meat Alternatives and Decreasing Red and Processed Meat in the Diet Differentially Affect the Diet Quality and Nutrient Intakes of Canadians

Increasing Plant-Based Meat Alternatives and Decreasing Red and Processed Meat in the Diet Differentially Affect the Diet Quality and Nutrient Intakes of Canadians

Nutrient intake disparities in the US: modeling the effect of food substitutions

Role of Meat in Healthy Eating Patterns: Considerations for Protein Quantity and Protein Quality

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