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Study With Appetizing Plant Food - Meat Eating Alternatives Trial

Study Aim

Plant-based meat alternatives are gaining popularity but there is limited evidence of the health effects of these products. This study compared the effect of consuming plant-based alternative meat (Plant) as opposed to animal meat (Animal) on cardiovascular health, the gut microbiome, and metabolic status. The primary outcome was trimethylamine-N-oxide (TMAO), and emerging risk factor for cardiovascular disease. Studies have shown that TMAO is increased with red meat intake, whereas vegans and vegetarians have lower TMAO than meat eaters.

Eligible Participants

  • • Generally healthy adults, 18 years of age or older
  •  Consuming meat (beef, pork, chicken) at least once a day on average
  • Willing to consume meat and plant-based meat alternatives at least two times a day on average

Study Design

Thirty-eight participants were randomly assigned to either the Plant or Animal diet for 8 weeks, and then switch to the opposite diet, with no washout period. They were instructed to consume at least 2 servings per day of either traditional meat products or plant-based meat alternatives, which were provided by the study. They were also instructed to track items such as the types of burger buns and the garnishes and condiments used with burger items, and being consistent with these choices for both the Plant and Animal patties in the 2 phases. Participants attended 7 clinic visits over the course of the study and provided blood, stool, and urine samples to measure TMAO, blood lipids, blood sugar, insulin, blood pressure, weight, and microbiome composition. They also maintained dietary food records and completed questionnaires to assess food satisfaction and potential gastrointestinal symptoms.

Conclusions

The results showed that Plant products improved several cardiovascular disease risk factors. During the Plant phase, TMAO, LDL cholesterol and weight decreased significantly compared to the Animal phase. The study did not find any associations between the overall microbiome composition with either diet or with TMAO production. There were no adverse effects on risk factors from the Plant products nor significant changes in gastrointestinal symptoms. Participants’ satisfaction with the study products was generally high.

Research