Lean Beef for Heart Health and Gut Microbiome

Overseen By Jaapna Dhillon

Age: 18 - 65

Sex: Any

Trial Phase: Academic

Sponsor: University of Missouri-Columbia

Must not be taking: Antibiotics, Metabolism drugs

Disqualifiers: Diabetes, Hypertension, Gastrointestinal disease, others

No Placebo Group All trial participants will receive the active study treatment (no placebo)

Compensation: Varies

Number of Visits: 3

Duration: 6 weeks

90 Participants Needed

Trial Summary

What is the purpose of this trial?

This study is investigating the benefits of lean beef consumption on cardiometabolic health and gut microbiome.

Will I have to stop taking my current medications?

The trial does not specify if you need to stop taking your current medications, but you cannot participate if you have recently started medications that affect metabolism or appetite, or if you are on drug therapy for certain heart conditions.

What data supports the effectiveness of the treatment Lean Beef for Heart Health and Gut Microbiome?

Research suggests that grass-fed beef contains more beneficial omega-3 fatty acids and less saturated fat compared to grain-fed beef, which may offer protective effects against heart disease. Additionally, plant-based meat alternatives are considered healthier options due to higher fiber content and lower saturated fat compared to traditional meat. ^{1 2 3 4 5}

Is lean beef and plant-based meat safe for human consumption?

Research indicates that both lean beef and plant-based meat are generally safe for human consumption. Lean beef, especially grass-fed, may offer health benefits due to its favorable fatty acid profile, while plant-based meats are often lower in saturated fat and higher in fiber, though they may contain higher salt levels. ^{1 3 6 7 8}

How does the Lean Beef for Heart Health and Gut Microbiome treatment differ from other treatments?

This treatment is unique because it compares the effects of different types of lean beef and plant-based meat alternatives on heart health and gut microbiome, focusing on how these protein sources influence gut bacteria and overall health. Unlike other treatments, it specifically examines the impact of lean beef and plant-based options, which are not well-studied in terms of their effects on gut microbiota and heart health. ^{1 2 9 10 11}

Research Team

Jaapna Dhillon, PhD

Principal Investigator

University of Missouri-Columbia

Eligibility Criteria

This trial is for adults aged 18-45 with a BMI of 18-35 who are non-smokers, have stable weight and diet, and will follow the study plan. It's not for those using drugs, with taste/smell issues, heart diseases, uncontrolled high blood pressure, food allergies relevant to the study foods, gut problems or recent antibiotic use.

Inclusion Criteria

BMI: 18-35 kg/m2

Willingness to consume study foods

I have not smoked for over a year.

Exclusion Criteria

Illicit drug use

I have problems with my taste or smell.

I have diabetes.

Timeline

Screening

Participants are screened for eligibility to participate in the trial

2-4 weeks

Treatment

Participants are randomized to consume either lean grain-fed beef, lean grass-fed beef, or plant-based meat for 6 weeks. Outcomes assessed include metabolic, inflammatory, and gut microbiome markers.

6 weeks

3 visits (in-person) at baseline, week 3, and week 6

Follow-up

Participants are monitored for safety and effectiveness after treatment

4 weeks

Treatment Details

Interventions

• Lean (93%) Grain-Fed Beef
• Lean (93%) Grass-Fed Beef
• Plant-Based Meat

Trial Overview The study examines how eating lean grass-fed beef or grain-fed beef compares to plant-based meat in affecting heart health and gut bacteria. Participants will consume assigned foods as part of their regular diet.

Participant Groups

Group I: Lean (93%) Grass-Fed Beef Experimental Treatment 1 Intervention

The quantity of beef will be adjusted or normalized based on their individual energy requirements. The specified amount will be 4 oz. per day or 28 ounces per week for participants with an energy requirement of 2000 kcal. Participants will consume meals for six weeks.

Group II: Lean (93%) Grain-Fed Beef Experimental Treatment 1 Intervention

The quantity of beef will be adjusted or normalized based on their individual energy requirements. The specified amount will be 4 oz. per day or 28 ounces per week for participants with an energy requirement of 2000 kcal. Participants will consume meals for six weeks.

Group III: Plant-Based Meat Active Control 1 Intervention

Plant-based meat (beyond meat product) would be macronutrient matched to the same quantities of meat prescribed for a given energy level. Participants will consume meals for six weeks.

Who Is Running the Clinical Trial?

University of Missouri-Columbia

Lead Sponsor

Trials

387

Recruited

629,000+

Findings from Research

Plant-based meat analogues (PBMAs) generally offer better nutritional quality compared to meat, with higher fiber content (15% vs 0%) and lower saturated fat (4% vs 15%) per 100g, making them healthier options.

PBMAs also tend to have higher iron content than meat, although the overall nutrition quality varies among different types of PBMAs, such as mince, bite/fillet, and nugget analogues, which were identified as the healthiest categories.

NCBI (Pubmed)

pubmed.ncbi.nlm.nih.gov

Nutritional assessment of plant-based meat analogues on the Swedish market. Bryngelsson, S., Moshtaghian, H., Bianchi, M., et al.[2022]

Plant-predominant diets can offer health and environmental benefits, and guidance is needed for consumers transitioning away from animal products, as many currently rely heavily on animal protein.

Plant-based meat alternatives (PBMAs) made from legumes could help facilitate this transition by mimicking the taste and texture of meat, while also being fortified with essential nutrients, although their health benefits compared to whole legumes still need further investigation.

NCBI (Pubmed)

pubmed.ncbi.nlm.nih.gov

Perspective: Plant-Based Meat Alternatives Can Help Facilitate and Maintain a Lower Animal to Plant Protein Intake Ratio. Messina, M., Duncan, AM., Glenn, AJ., et al.[2023]

Grass-fed beef contains significantly less total fat and saturated fatty acids compared to grain-fed beef, which may lead to a more favorable lipid profile and potential health benefits.

Grass-fed beef is richer in beneficial long-chain omega-3 polyunsaturated fatty acids (PUFAs) and trans-vaccenic acid, which could help reduce the risk of diseases like cancer and cardiovascular disease, while grain-fed beef has higher levels of monounsaturated fatty acids that also support heart health.

NCBI (Pubmed)

pubmed.ncbi.nlm.nih.gov

Fatty Acid Composition of Grain- and Grass-Fed Beef and Their Nutritional Value and Health Implication. Nogoy, KMC., Sun, B., Shin, S., et al.[2022]

Meat is a rich source of essential nutrients that are hard to obtain from other foods, but industrially processed meats may contain preservatives like salts that could negatively impact health.

Current evidence does not clearly link saturated fat from meat to cardiovascular disease or diabetes, indicating a need for more high-quality research to better understand the health effects of meat consumption.

NCBI (Pubmed)

pubmed.ncbi.nlm.nih.gov

Meat and Human Health-Current Knowledge and Research Gaps. Geiker, NRW., Bertram, HC., Mejborn, H., et al.[2021]

In a study involving 23 men, adding high-fat ground beef (HFB) to their diet improved vascular function, specifically enhancing flow-mediated dilation (FMD) and lowering blood pressure without negatively affecting overall vascular health.

Both low-fat and high-fat ground beef did not harm vascular function, suggesting that red meat can be included in a diet without adverse effects, and the benefits of HFB may be linked to reductions in LDL cholesterol levels.

NCBI (Pubmed)

pubmed.ncbi.nlm.nih.gov

Assessment of Vascular Function in Response to High-Fat and Low-Fat Ground Beef Consumption in Men. Lytle, JR., Stanelle, ST., Martin, SE., et al.[2023]

Mixing fat from grain-fed beef or pork with grass-fed beef did not significantly increase microbial counts in ground meat, indicating safety in terms of microbial quality.

Consumer preference tests showed that adding fat from grain-fed steers to grass-fed beef improved the taste, suggesting it could be a viable way to enhance the palatability of grass-fed beef products.

NCBI (Pubmed)

pubmed.ncbi.nlm.nih.gov

Microbiological and Sensory Characteristics of Patty Formulations Containing Beef From Grass-Fed Steers and Fat Beef or Pork Trim. Chen, ME., Davidson, PM., Riemann, MJ.[2023]

Plant-based meat (PBM) products generally have a better nutrient profile than equivalent meat products, showing lower energy density, total fat, saturated fat, and higher fiber content based on a survey of 207 PBM and 226 meat products in the UK.

Despite their advantages, many PBM products still contain high levels of salt, with nearly 75% not meeting the UK's salt targets, indicating a need for improvement in their nutritional quality.

NCBI (Pubmed)

pubmed.ncbi.nlm.nih.gov

Nutritional Quality of Plant-Based Meat Products Available in the UK: A Cross-Sectional Survey. Alessandrini, R., Brown, MK., Pombo-Rodrigues, S., et al.[2022]

Plant-based meat substitutes are generally lower in kilojoules and saturated fat but higher in carbohydrates and sugars compared to equivalent meat products, indicating a potential for healthier options.

Despite the growth in plant-based products, many are high in sodium and lack essential nutrients like vitamin B12, iron, and zinc, emphasizing the need for better nutritional guidelines in their development.

NCBI (Pubmed)

pubmed.ncbi.nlm.nih.gov

Plant-Based Meat Substitutes in the Flexitarian Age: An Audit of Products on Supermarket Shelves. Curtain, F., Grafenauer, S.[2020]

A systematic review of 15 studies found that short-term beef consumption (1-4 weeks) had little to no significant effect on gut microbiota profiles in humans, suggesting that the impact of beef on gut health may be minimal at typical consumption levels.

Most existing research focused on high beef intake (240-380 g/d) and did not address recommended dietary amounts, indicating a significant gap in understanding how moderate beef consumption interacts with gut microbiota and overall health.

NCBI (Pubmed)

pubmed.ncbi.nlm.nih.gov

Systematic Review of Beef Protein Effects on Gut Microbiota: Implications for Health. Albracht-Schulte, K., Islam, T., Johnson, P., et al.[2023]

In a study involving 45 young Chinese volunteers, those with lower BMI showed greater sensitivity in their gut metabolites to changes in diet, indicating that body weight may influence how the gut microbiota responds to meat consumption.

Switching from a beef-based diet to a chicken-based diet resulted in reduced inflammation-related blood markers, particularly in individuals with higher BMIs, suggesting that a chicken-based diet may be safer and less inflammatory for those with higher body weight.

NCBI (Pubmed)

pubmed.ncbi.nlm.nih.gov

Body weight index indicates the responses of the fecal microbiota, metabolome and proteome to beef/chicken-based diet alterations in Chinese volunteers. Zhao, D., Shan, K., Xie, Y., et al.[2022]

A systematic review of 85 studies, including 13 randomized controlled trials, found that meat intake can significantly alter gut microbiota composition, with higher meat consumption generally reducing certain beneficial bacteria like Anerostipes and Faecalibacterium while increasing others like Roseburia.

The research highlights inconsistencies in how different types of meat affect gut bacteria, indicating a need for more targeted studies to better understand the specific impacts of various meat subtypes on gut health.

NCBI (Pubmed)

pubmed.ncbi.nlm.nih.gov

Meat Consumption and Gut Microbiota: a Scoping Review of Literature and Systematic Review of Randomized Controlled Trials in Adults. Wang, Y., Uffelman, CN., Bergia, RE., et al.[2023]

References

1. England pubmed.ncbi.nlm.nih.gov

Nutritional assessment of plant-based meat analogues on the Swedish market. [2022]

2. United States pubmed.ncbi.nlm.nih.gov

Perspective: Plant-Based Meat Alternatives Can Help Facilitate and Maintain a Lower Animal to Plant Protein Intake Ratio. [2023]

3. Korea (South) pubmed.ncbi.nlm.nih.gov

Fatty Acid Composition of Grain- and Grass-Fed Beef and Their Nutritional Value and Health Implication. [2022]

4. Switzerland pubmed.ncbi.nlm.nih.gov

Meat and Human Health-Current Knowledge and Research Gaps. [2021]

5. Switzerland pubmed.ncbi.nlm.nih.gov

Assessment of Vascular Function in Response to High-Fat and Low-Fat Ground Beef Consumption in Men. [2023]

6. United States pubmed.ncbi.nlm.nih.gov

Microbiological and Sensory Characteristics of Patty Formulations Containing Beef From Grass-Fed Steers and Fat Beef or Pork Trim. [2023]

7. Switzerland pubmed.ncbi.nlm.nih.gov

Nutritional Quality of Plant-Based Meat Products Available in the UK: A Cross-Sectional Survey. [2022]

8. Switzerland pubmed.ncbi.nlm.nih.gov

Plant-Based Meat Substitutes in the Flexitarian Age: An Audit of Products on Supermarket Shelves. [2020]

9. United States pubmed.ncbi.nlm.nih.gov

Systematic Review of Beef Protein Effects on Gut Microbiota: Implications for Health. [2023]

10. United States pubmed.ncbi.nlm.nih.gov

Body weight index indicates the responses of the fecal microbiota, metabolome and proteome to beef/chicken-based diet alterations in Chinese volunteers. [2022]

11. United States pubmed.ncbi.nlm.nih.gov

Meat Consumption and Gut Microbiota: a Scoping Review of Literature and Systematic Review of Randomized Controlled Trials in Adults. [2023]