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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.
CPE Level: Level 2 (intermediate knowledge/experience)
- 6.2.3 Analyzes and interprets data to form valid conclusions and to make recommendations
- 8.1.4 Integrates knowledge of macro- and micronutrients for
digestion, absorption and metabolism throughout the lifespan in practice.
- 8.2.2 Differentiates between outdated and current evidence-based practice related to the management of diseases and clinical
- 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.
- Christopher Gardner
- Penny Kris-Etherton