Legumes may provide as much amino acids and proteins as red meat, says study

21 Aug 2023 --- Fava bean and pea-based products are a safe alternative to red meat in providing sufficient amino acids and protein intake without compromising bone health, according to a study by researchers at the University of Helsinki, Finland.

“Decreasing the consumption of red and processed meat in the diet to the upper limit of the Planetary Health Diet while increasing the consumption of legumes cultivated in Finland, such as peas and fava beans, is safe from the perspective of protein nutrition. Similarly, bone health is not compromised by such a dietary change either,” says Suvi Itkonen, a docent at the faculty of Agriculture and Forestry, University of Helsinki.

“Reducing red meat consumption is extremely important regarding environmental impact.”

The researchers note that previous studies on amino acid intake from plant-based proteins have shown contradicting results.

Animal vs. Plant proteins
The study, published in the British Journal of Nutrition, included 102 men between 20 and 65. The experiment lasted for six weeks and divided the participants into two groups.

Corresponding to the average protein consumption of Finish men, one group consumed 25% of their protein intake – 760 g of red and processed meat – weekly. The other group consumed 5% of their weekly protein levels of red and processed meats and 20% of foods based on legumes, fava beans and peas.

Itkonen says regarding bone health, if one reduces the amount of dairy in the diet, it is necessary to ensure the intake of calcium and vitamin D from other sources.Apart from changes in protein intake, the participants carried on with their usual diet but stuck with the protein intake provided by the study.

There was no difference in bone formation or resorption when comparing the groups. There was also no difference in levels of vitamin D and calcium. Additionally, the intake of amino acids and protein intake was sufficient in both groups.

“Increasing the proportion of non-soya legumes by reducing the amount of red processed meats in the diet for six weeks did not compromise bone turnover and provided on average adequate amounts of amino acids in healthy men, indicating that this ecologically sustainable dietary change is safe and relatively easy to implement,” reads the study.

Nutritional composition
The Nordic Nutrition Recommendations emphasize restricting and decreasing meat and dairy consumption.

“In this study, the subjects consumed dairy products as in their habitual diets. Thus their calcium and vitamin D intakes were unchanged. However, regarding bone health, it is important to remember that if one reduces the amount of dairy in the diet, it is necessary to ensure the intake of calcium and vitamin D from other sources,” notes Itkonen.

“These sources can be plant-based beverages and yogurt-like products fortified with those nutrients or, when necessary, in dietary supplements.”

Recently, a clinical trial in Maastricht, the Netherlands, demonstrated the effectiveness of extracting bioactive peptides from fava beans using precision tech as a “game-changing” muscle health solution. The ingredient performed better than traditional animal proteins, specifically milk protein, in muscle conditioning.

Last year, Chr. Hansen, in partnership with Givaudan, Ingredion and AAK, launched a cream cheese made of fava beans with a similar nutritional composition as animal-based products.

“It’s early days for this new plant protein source, but we are getting increasing inquiries to use it in fermented products due to its nutritional, environmental and functional qualities at a cost-effective price,” Dr. Ross Crittenden, senior director for commercial development at Chr. Hansen previously told Nutrition Insight.

Edited by Beatrice Wihlander

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