(P14-001-23) Nutritional Effects of Removing a Serving of Meat/Poultry From Healthy Dietary Patterns – A Dietary Modeling Study

Objectives: To assess the nutritional impact of removing a serving of meat/poultry from Healthy Dietary Patterns (HDP) using a similar approach to that used by USDA for Dietary Guidelines for Americans.

Methods: Composites of minimally processed (MinP) and further processed (FP) meat/poultry (beef, pork, chicken and turkey) were developed with nutrient profiles obtained from USDA databases. Dietary modeling of HDP: Healthy US-Style Dietary Pattern (USP) and Healthy Mediterranean-Style Dietary Pattern (MSP) for 2000 kcal (based on profiles from the Food Pattern Modeling Report) was accomplished by removing nutrients of a 3 oz serving of each composite from USP and MSP with or without adjusting for calorie differences.

Results: Removal of a serving of MinP meat/poultry (beef, pork, chicken and turkey) composite from USP resulted in decreases of protein (27%), cholesterol (35%), phosphorus (12%), selenium (26%), sodium (21%), zinc (19%), riboflavin (10%), niacin (33%), vitamin B6 (28%), vitamin B12 (13%) and choline (20%). The decreases in protein, cholesterol, selenium, sodium, zinc, niacin, vitamin B6 and choline remained ≥ 10% even after adjusting for 7% decrease in energy.

Conclusions: The results of this dietary modeling study show that removal of a meat/poultry serving from HDP resulted in decreases in protein and several key nutrients.

Funding Sources: Beef Checkoff and the Foundation for Meat and Poultry Research and Education