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Researchers from the University of Helsinki in Finland indicate that red meat may be partly replaced by legumes without compromising the body’s amino acid and protein needs or bone health. The study findings were reported in the British Journal of Nutrition.

Red meat refers to the flesh of mammals such as pork, beef, veal, lamb, goat and horse. Excessive consumption of these products is associated with higher risks of colon cancer, cardiovascular disease, obesity and related conditions.

However, red meat should not be eliminated entirely. It remains a strong source of protein and provides important minerals and vitamins, including iron, zinc, phosphorus and B vitamins, all of which support the normal functioning of organs, the nervous system, and endocrine processes.

In the study, researchers enrolled 102 men who were randomly assigned to two groups. One group consumed 760 grams of red meat weekly, accounting for about 25 percent of total protein intake. The other group followed a diet with legumes providing 20 percent of total protein, while meat intake dropped to just 200 grams per week.

Health assessments were conducted at the start and end of the trial. The researchers observed no differences between the two groups in measures of bone health and other relevant indicators, suggesting that beans can replace a portion of red meat without harming overall health. These findings add to a growing body of evidence about plant protein as a viable option for those seeking to balance diet quality with meat intake. [Citation: British Journal of Nutrition]

Additional context from prior scientific conversations notes that certain foods can influence long-term brain health, and ongoing research continues to explore how dietary patterns may affect the risk of cognitive decline. This study contributes to the broader discussion by showing how protein sources can be varied while maintaining essential nutritional targets. [Citation: British Journal of Nutrition]