A study modelled the potential effects of removing a serving of meat or poultry from the nutrient profiles of three healthy food patterns (HDPs) recommended by the Dietary Guidelines for Americans (DGA). Researchers found that removing a serving of meat or poultry from HDPs reduced macro- and micronutrients by more than 10% from the baseline. The reductions were consistent for many nutrients, even when adjusted for calories associated with removing meat or poultry servings. However, the reductions were smaller for certain nutrients in isocaloric scenarios. The findings showed that processed and red meat have been linked to chronic diseases, but minimally processed meat and poultry are not associated with the risk of chronic diseases or mortality. Some scientific groups and policymakers push for limiting animal-sourced foods in the diet.
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