Effects of Minimally Processed Red Meat Within a Plant-Forward Diet on Biomarkers of Physical and Cognitive Aging: A Randomized Controlled Crossover Feeding Trial
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Background
Popular dietary patterns for cardiovascular and cognitive health such as the Mediterranean and MIND diets emphasize plant-based foods while limiting red meat intake. However, most research combines processed and unprocessed forms, limiting conclusions about unprocessed red meat.
Objective
To evaluate the effects of incorporating minimally processed lean red meat into a nutrient-dense, plant-forward, healthy dietary pattern on markers of aging-associated health decline.
Methods
This 18-week all-food-provided randomized controlled crossover feeding PRODMED2 trial tested an omnivorous red meat diet with 162g/d minimally processed pork (MPP) against a macronutrient- and energy-matched no-meat control diet with minimally processed lentils (MPL). Serum biomarkers relevant to metabolic-related cognitive and physical health were explored in 36 adults aged ≥65 years. Primary and secondary endpoints included five cardiovascular-related markers, 12 nutrition- and neurotransmitter-related measures, two metrics of body composition, and two muscular fitness outcomes. Data was analyzed using robust mixed effects models adjusted for covariates.
Results
Intervention diets were well tolerated, with high adherence. Improvements in cognitive related metabolic biomarkers were observed across both arms. Fasting insulin declined more after MPP ( p < 0.001), with a corresponding increase in SPISE ( p = 0.032), though between-group differences were not significant. HDL was higher post-MPP than post-MPL ( p = 0.034). Body weight decreased in both arms ( p < 0.05), with a smaller lean mass loss trend following MPP. Grip strength and chair-rise performance were maintained. Neuroactive metabolites and bioactive amino acid profiles shifted favorably in both arms.
Conclusion
These findings challenge the perception that red meat is broadly unsuitable for older adults. Including familiar foods like red meat, particularly in minimally processed form and within a healthy overall dietary pattern, may provide age-associated health benefits and improve adherence to plant-forward diets. These results have important implications for healthspan of older U.S. populations where red meat remains popular.
Clinical Trial Registry
Registered at www.clinicaltrials.gov as NCT05581953 and NCT06261775 .
