New Zealand study shows the benefits of beef
Research in New Zealand has shown that moderate consumption of red meat is a better source of protein than plant-based alternatives.
Human clinical trials were carried out in a collaboration between researchers at AgResearch, the University of Auckland, Massey University and the Riddet Institute in Palmerston North.
The results demonstrated that eating pasture-raised beef and lamb as part of a balanced diet, compared to plant-based alternatives, delivered more of the essential protein building-blocks to the body.
Dr Andrea Braakhuis from the University of Auckland headed up the team of nutrition scientists responsible for the study.
“We measured the nutrients in the blood of the participants and saw a significant difference in the type and amounts of amino acids that come from the digestion of the protein of red meat compared to the protein of the processed meat alternative,” said Dr Braakhuis. “Amino acids from red meat were of greater biological value and better absorbed by the body.”
The University of Auckland research reflects the results of similar clinical trials at Massey University.
“The new generation of plant-based products are formulated to mimic the texture, taste and protein inherent in meat, but very little is known about their nutritional quality or health benefits,” said AgResearch senior scientist Dr Scott Knowles.
“Plant-based alternatives are produced very differently from pasture-raised livestock and they’re marketed as having advantages in environmental footprint and sustainability. Those credentials are still being scrutinised,” added Dr Knowles.
