Red meat consumption in higher healthy eating index diets is associated with brain health critical nutritional adequacy, and fecal microbial diversity.

ABSTRACT: We evaluated whether red meat consumption, within diets of both high and low healthy eating index (HEI) quality, was associated with differences in brain health-critical micronutrient adequacy, mental health, diet quality, or fecal microbiota composition. Using data from 3643 adults in the American gut project, participants were stratified into four groups: high-HEI (≥ 80) with red meat (HH-R), high-HEI without red meat (HH-NR), low-HEI (< 80) with red meat (LH-R), and low-HEI without red meat (LH-NR). HH-R had higher protein intake and lower carbohydrate intake than HH-NR, with saturated fat levels within recommended limits. Brain health-critical micronutrient adequacies (selenium, vitamin B12, zinc, calcium, vitamin D3, choline) were significantly higher in HH-R (p < 0.001) than HH-NR. H

SUBMITTER: Dhakal S 

PROVIDER: S-EPMC12479940 | biostudies-literature | 2025 Sep

REPOSITORIES: biostudies-literature