"Optimizing Bone Health and Protein Intake: The Legume-Red Meat Balance"

A study conducted at the University of Helsinki found that substituting red and processed meat with legume-based food products, such as peas and faba beans, did not negatively impact bone health or protein nutrition. The study involved 102 Finnish men who followed a study diet for six weeks, with one group consuming red and processed meat and the other consuming legume-based products. The researchers observed no differences in bone formation or resorption markers between the groups, and both groups met the recommendations for essential amino acid and protein intakes. The findings support the environmental and health benefits of reducing red meat consumption and increasing legume consumption.