(P32-24-26) Nutrient Composition of Diets Based on Different Protein Sources

Objectives: The source of protein in the diet is of primordial importance for nutritional adequacy, health outcomes, and environmental impacts. This study aims to compare and contrast the nutrients intake of dietary patterns of individuals whose primary source of protein comes from animal foods, plant foods or plant-based meat alternatives.

Methods: The diet of Adventist Health Study-II participants was assessed with a validated 206 item food frequency questionnaire at baseline. Participants (n=77,857) were classified based on their primary dietary protein source:12505 participants consumed animal protein ≥50%; 37489 participants consumed ≥50% and < 75% plant proteins; 26521 participants consumed >75% plant proteins and 1342 participants consumed >40% of their dietary protein from meat and dairy alternatives. For nutrient comparisons diets were standardized to 2000Kcal.

Results: Total Carbohydrates ranged from 228 g in the animal protein pattern to 313 g in the >75% plant protein pattern. There were also notable differences in fat content between the patterns. Total fat ranged from 79 g in the animal protein pattern to 64 g in the >75% plant protein pattern. This aspect is further highlighted by the differences in types of fatty acids more abundantly consumed within each of the dietary patterns. Saturated fatty acids ranged from 24 g in the animal protein pattern to 13 g in the >75% plant protein pattern and polyunsaturated fatty acids ranged from 24 g in the meat alternative pattern to 17 g in the animal protein pattern. The meat alternatives pattern had higher levels of protein, sodium, Vitamin B12 and Iron compared to the other patterns.

Conclusions: Participants following the plant and meat alternative dietary patterns had overall healthier nutrient profiles compared to the animal protein pattern. The higher levels of selected micronutrients in the meat alternative may reflect the processing and fortification of such foods.

Funding Sources: N/A