Flexitarians eating red meat report high eating enjoyment levels
A team of scientists from New Zealand have been conducting the pasture-raised advantage research since 2019. The programme was divided into four stages and looked at the difference between pasture-raised beef and grain fed beef and alternative proteins from a nutrition and health perspective.
The fourth stage of this research, the PREDITION (PRotEin Diet SatisfacTION) trial, led by Dr Nicola Gillies and Dr Andrea Braakhuis from the University of Auckland, investigated the health, wellbeing, and behavioural implications of consuming a vegetarian diet that included moderate amounts of red meat (defined as a flexitarian diet for the purpose of this research) compared to one containing plant-based meat alternatives.
About the study
Eighty, healthy young adults took part in a 10-week food study. They were split into pairs living in the same household. The pairs were randomly assigned to two groups: one group followed a flexitarian diet and received about 3 servings of red meat from pasture-raised animals (around 390g per week), while the other group followed a vegetarian diet and had plant-based meat alternatives (about 350-400g per week) added to their regular meals.
The quantity of cooked red meat allocated to the flexitarian group sat within the weekly New Zealand Food and Nutrition Guidelines recommendation.
Support from a registered Dietitian was given to participants to help choose healthy eating behaviours and encourage a healthy vegetarian diet.
Study findings
Dr Braakhuis said they found that those allocated to the flexitarian diet had higher satisfaction levels and eating enjoyment compared to those who had the plant-based meat alternative diet.
They also had greater adherence (96.1% compared to 86.7%) to the diet, and even though trying a vegetarian diet was a leading motivation for people to take part in the study, the results showed it was difficult for people in the vegetarian group to adhere to their diet (possibly explained by eating enjoyment differences). Braakhuis said “We know that finding something you can enjoy and also maintain is a key part of any healthy, sustainable diet”.
In terms of nutrition, nutrient analysis showed that vitamin B12 intake increased significantly in the flexitarian group whilst group averages were below recommended intakes in the plant-based meat alternatives group.
Julia Sekula, Head of Nutrition at Beef + Lamb New Zealand says that “Given that we know 93% of New Zealander’s eat red meat at least weekly as part of their diet, it’s unsurprising that satisfaction and adherence ranks high for those in the study eating a flexitarian diet1. Our consumer insights research has shown that taste and nutrition are key drivers in people choosing to eat red meat. This research also supports the important role red meat plays in supporting nutritional adequacy, especially for essential micronutrients such as vitamin B12.”
More information about the Pasture Raised Advantage research programme can be found here.
Click here to read the published paper.
1 Ministry of Health Adults Dietary Habits Report, Oct 2022
2 Kantar research June 2023