New Zealand research unveils superior protein benefits over plant-based alternatives

Recent research from New Zealand has established red meat as a superior source of protein compared to processed plant-based alternatives.

For a deeper dive into the inception of this experiment, you can read an article we published a couple of years ago here.

Conducted as part of the Pasture Raised Advantage research program, a four-stage multidisciplinary project, the study explores the health and well-being benefits of integrating pasture-raised beef and lamb into a balanced diet compared to grain-finished beef or plant-based alternatives. This collaborative research effort involves scientists from AgResearch, the University of Auckland, Massey University, and the Riddet Institute.

In the initial clinical trial, thirty participants aged 20-34 were subjected to a comparative analysis of breakfasts featuring different protein sources: pasture-raised beef, grain-finished beef, lamb, and a plant-based alternative. The study monitored participants’ blood, digestive symptoms, and mood for four hours post-meal.

Dr. Andrea Braakhuis from the University of Auckland, leading the team of nutrition scientists, noted significant differences in the amino acids present in the blood after the consumption of red meat compared to the plant-based alternative. Amino acids from red meat demonstrated greater biological value and enhanced absorption by the body.

Dr. Scott Knowles, senior scientist at AgResearch, highlighted that the nutritional quality and health benefits of the new generation of plant-based meat analogs are not yet well understood. While these alternatives are formulated to mimic the taste and nutrient composition of meat, the nutritional credentials are still under scrutiny.

The study emphasizes that New Zealand farmers are producing highly nutritious food through one of the most efficient livestock production systems globally. The research sheds light on the nutritional advantages of pasture-raised red meat in contrast to highly processed plant-based products marketed as meat alternatives.

A second clinical trial examines the longer-term impacts of including moderate amounts of red meat in the diet. With 80 participants following either a flexitarian diet containing pasture-raised beef and lamb or a vegetarian diet with various plant-based alternatives, the trial aims to compare the effects of these lifestyles on health and well-being outcomes.

Dr. Braakhuis emphasized that this clinical trial is the first of its kind, aiming to fill gaps in understanding the nutritional value of pasture-raised red meat in a balanced diet. The research collects data through chemical and blood measurements, food diaries recorded on a dietary app, and monitoring physical responses, sleep, and exercise.

Dr. Braakhuis also highlighted that participants on the flexitarian diet reported higher satisfaction levels and greater eating enjoyment in comparison to those on the plant-based meat alternative diet. The flexitarian group also demonstrated superior adherence, with a rate of 96.1% compared to 86.7% for the plant-based diet. Despite the initial motivation for many participants to explore a vegetarian diet, the study revealed challenges in adherence within the vegetarian group, possibly attributed to differences in eating enjoyment. Dr. Braakhuis emphasized, “We know that finding something you can enjoy and also maintain is a key part of any healthy, sustainable diet.”

While global research often focuses on intensive grain-finished farming systems, the Pasture Raised Advantage research program uniquely examines the impact of modest amounts of fresh red meat as part of a balanced diet. The animals in the study are free-range, predominantly pasture-based, and receive zero treatment with antibiotics and hormones.

Results from the first clinical trial have been published in the international journal Current Developments in Nutrition here, with the findings of the ongoing trial anticipated to be published next year.

More information about the Pasture Raised Advantage research program can be found here.

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