A University of Helsinki study demonstrates that replacing portions of red and processed meat with pea- and fava bean-based foods maintains amino acid intake and doesn’t adversely affect bone health. Conducted with 102 Finnish men over six weeks, one group consumed red and processed meat while the other consumed legume-based products, consistent with the Planetary Health Diet. Neither group displayed bone formation or resorption differences, with calcium and vitamin D intake aligning with recommendations. Docent Suvi Itkonen highlights the environmental benefits of reducing red meat consumption and stresses the importance of calcium and vitamin D intake when adopting less dairy in plant-based diets. The research aligns with growing trends towards plant-based eating and sustainable choices.
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