Nutritional issues and dietary levers during gradual meat reduction – A sequential diet optimization study to achieve progressively healthier diets

• Published in: Clinical nutrition (Edinburgh, Scotland) Vol. 41; no. 12; pp. 2597 - 2606
• Main Authors: Dussiot, Alison, Fouillet, Hélène, Perraud, Elie, Salomé, Marion, Huneau, Jean-François, Kesse-Guyot, Emmanuelle, Mariotti, François
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01.12.2022; Elsevier / European Society for Clinical Nutrition and Metabolism
• Subjects: Adolescent; Adult; Diet; Diet optimization; Diet, Healthy; Dietary habits; Food and Nutrition; Gradual meat reduction; Healthy dietary patterns; Humans; Life Sciences; Meat; Middle Aged; Nutrient adequacy; Nutrients; Santé publique et épidémiologie; Vegetables; Young Adult; AA; DD; Diet optimization; Dietary habits; HDP; EAR; Healthy dietary patterns; Nutrient adequacy; ANSES; Gradual meat reduction; diet optimization; dietary habits; nutrient adequacy; healthy dietary patterns; gradual meat reduction
• ISSN: 0261-5614; 1532-1983
• DOI: 10.1016/j.clnu.2022.09.017

Reducing meat consumption is a current trend and a strong prospect for the future in Western countries, but its dietary modalities and nutrient challenges remain poorly documented. Using diet optimization under a broad set of constraints, we tried to identify a sequential meat reduction transition and analyze its nutrient issues and dietary levers. Based on the consumption of French adults (INCA3, n = 1 125, 18–64 years old), we modeled a transition towards a nutritionally adequate healthy dietary pattern under the constraint of a gradual reduction in meat consumption in successive 10% steps. Using a multi-criteria optimization procedure, the diet modeled at each meat reduction step was to be healthier but close to the previous diet. The most significant changes occurred early in the modeled transition process, with drastic reductions in processed and red meats in favor of poultry, which rapidly became the predominant meat before gradually decreasing from 50% to 100% meat reduction. At the same time, whole grain products, fruits and vegetables consumption increased rapidly to reach a plateau from 50% meat reduction onwards. Some nutrients were limiting, in particular bioavailable iron and zinc, and vitamin A, but sufficient intakes were achieved by restructuring diets based on food groups other than meat. Other nutrients mainly supplied by meat such as vitamin B6 and B12, protein and indispensable amino acids, were never limiting. Healthy and nutritionally adequate food patterns can be identified throughout a transition to complete meat reduction. After a 50% reduction in meat consumption, poultry is almost the only meat remaining and its further reduction makes the diet only marginally healthier.