Abstract
Many dietary guidelines promote the substitution of animal proteins with plant-based proteins for health benefits but also to help transitioning toward more sustainable dietary patterns. The aim of this study was to examine the food and nutrient characteristics as well as the overall quality and costs of dietary patterns consistent with lower intakes of animal-based protein foods and with higher intakes of plant-based protein foods among French Canadian adults.
Generated Summary
This research is a cross-sectional study that used data from 1,112 French-speaking adults in Québec, Canada, to examine the food and nutrient characteristics, diet quality, and costs of dietary patterns. The study aimed to compare dietary patterns consistent with lower intakes of animal-based protein foods and with higher intakes of plant-based protein foods. The data was collected through face-to-face interviews using a questionnaire, the Sustainable and Healthy Eating (SHE) Behaviors Scale, and 24-hour dietary recalls. The planetary health diet index (PHDI) was used to evaluate adherence to EAT-Lancet Commission recommendations. The research investigated relationships between these patterns and their effects on diet quality, costs, and sustainable dietary behaviors.
Key Findings & Statistics
- The participants were aged 28.7 years, with most (72.1%) between 18 and 29 years old.
- A majority (59.9%) of participants were female.
- The mean Body Mass Index (BMI) was 23.7 kg/m²
- Participants with low animal-based protein food intake (Q1) had a higher Healthy Eating Food Index (HEFI)-2019 score (+4.0 points, 95% CI, 0.9 to 7.1) and lower daily diet costs (-1.9 $CAD, 95% CI, -2.6 to -1.2) compared to high animal-based protein intake (Q4).
- Participants with higher intakes of plant-based protein foods (Q4) had a higher HEFI-2019 total score (+14.6 points, 95% CI, 12.4 to 16.9) but no difference in daily diet costs (0.0 $CAD, 95% CI, -0.7 to 0.7) compared to low plant-based protein intake (Q1).
- The mean PHDI total score was 41.5 points.
- Higher SHE Behaviors Scale and PHDI scores were observed in participants with a duration of education above 8 years (p < 0.05).
- Those with lower SHE Behaviors Scale and PHDI scores were more likely to be obese (p < 0.001).
- In Q4 (highest intake of plant-based protein foods) the vegetable and fruit consumption was 1.8 RA/2,500 kcal greater (95% CI, 1.2 to 2.4) compared to Q1.
- In Q4, the intake of whole grains was 0.9 RA/2,500 kcal higher than Q1.
- In Q4, the intakes of refined grains (-0.5 RA/2,500 kcal), animal-based protein foods (-0.8 RA/2,500 kcal), processed meats (-0.4 RA/2,500 kcal) and other foods not recommended in the CFG-2019 (-1.5 RA/2,500 kcal) were lower than in Q1.
- Participants with high intakes of plant-based protein foods (Q4) had higher intakes of MUFA (+1.0%E, 95% CI, 0.5 to 1.6) and PUFA (+1.4%E, 95% CI, 0.9 to 1.8), and lower intakes of SFA (-1.5%E, 95% CI, -2.2 to -0.7), free sugars (-3.3%E, 95% CI, -4.6 to -2.0) and sodium (-256 mg/2,500 kcal, 95% CI, -460 to -52) than participants with lower intakes (Q1).
Other Important Findings
- The research found that a shift toward a dietary pattern focusing on lower amounts of animal-based protein foods may be associated with better diet quality at lower costs.
- A higher emphasis on plant-based protein intake was linked with higher scores on fiber, vitamin E, potassium, and folate, along with lower levels of pyridoxine, calcium, and energy.
- Participants with higher intakes of plant-based protein foods had a higher HEFI-2019 total score with no difference in daily diet costs.
- The study’s findings suggest that high %PP diets are more sustainable.
- In the context of the %PP, the nutrients which are most limiting for the 25-70 %PP range include fiber, and several vitamins and minerals
Limitations Noted in the Document
- The study’s data was collected from 2015-2017, and the current dietary patterns might have shifted.
- The study relied on self-reported body measurements.
- The study used a 24-hour dietary recall, which might not fully represent the long-term dietary habits.
- The study sample was not fully representative of the target population, as it included French-speaking adults in Québec.
Conclusion
This study highlights that a transition to a dietary pattern characterized by reduced animal-based protein and increased plant-based protein intake may lead to a better diet quality. Participants who consumed more plant-based protein foods had a higher HEFI-2019 total score and lower daily diet costs. This shift was associated with an increase in the consumption of whole grains, fruits, and vegetables. However, a significant number of participants had low compliance with the recommendations for fruit and fish consumption. It is noteworthy that, despite a focus on plant-based diets, participants still consumed approximately 4 servings of animal-based protein foods per day. The results of this research also suggest that adopting healthier and more sustainable protein-related dietary patterns is promising and should be considered. This supports the potential of adopting healthier and more sustainable protein-related dietary patterns in this population. Further research should evaluate the effects of adherence to sustainable diets on nutrition and health outcomes, focusing on how to improve dietary choices. Future studies may concentrate on innovative foods to increase %PP. As indicated by the results, a high %PP diet might not only improve overall diet quality, but it might also substantially improve the environmental effects and cost of the diet. The research provides significant perspectives for policymakers and brand managers in relation to the development and promotion of meat substitute products and/or strategies and measures that focus on improving the sustainability and healthiness of food production and food systems.