Browsing by Author "Kalliomäki, Ville"

Abstract Background: Excessive consumption of red and processed meat has been associated with an increased risk of developing chronic diseases. Finnish men consume too much red and processed meat compared to the recommendations. In contrast, legumes account for only about one percent of total daily energy intake. Because legumes are rich in protein, they are well suited as meat substitutes in the diet. Replacing some of animal-sourced protein in the diet with plant-based sources can shift the diet in a healthier and more sustainable direction. Aim: The aim of the thesis was to investigate how the partial replacement of red and processed meat with non-soy legumes affects the intake of energy nutrients, energy, and fiber in healthy working-age men. It was also investigated how the sources of nutrient intakes in the diet change when meat is replaced by legumes. Methods: Material from the Papumies (“bean man”) intervention study was used in this thesis. The subjects were healthy Finnish men aged 20–65 years (n = 102) who were randomized into two different intervention groups for six weeks. The meat group received red and processed meat and meat products 760 g / week (25% of daily protein intake). The legume group received legumes and legume products (including peas and fava beans) corresponding to 20% of daily protein intake and red and processed meat 200 g / week (5% of daily protein intake). Subjects’ energy, energy nutrient, and fiber intakes were analyzed from food records kept by subjects before the beginning of the intervention period and during the last week of the intervention on three weekdays and one weekend day. Energy and energy nutrient intakes were analyzed from food records using CGI’s Aromi Diet program. Results: At the endpoint the intake of fiber (p <0.001) was higher, and the intake of cholesterol (p = 0.013) was lower in the legume group compared to the meat group. The percentages of energy intake of polyunsaturated (p <0.001) fatty acids and n-3- (p <0.001) and n-6- (p <0.001) fatty acids were higher in the legume group than in the meat group. In contrast, the percentage of saturated fatty acids (p = 0.012) of energy intake was higher in the meat group compared to the legume group. Conclusions: The partial replacement of red and processed meat with legumes improves the fatty acid composition of the diet and increases fiber intake. Through these favorable changes, even the partial replacement of animal protein with plant protein may reduce the risk of developing chronic lifestyle diseases. The study highlights the diet-improving effects of legumes (peas and fava beans) grown in Finland, which is important when considering ways to change eating habits in a healthier and more ecological direction.