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<p>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 (&lt; 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 (<i>p</i> &lt; 0.001) than HH-NR. Higher HEI scores, irrespective of red meat consumption, were associated with reduced odds of depression (logOR = −2.22), PTSD (logOR = −3.80), and bipolar disorder (logOR = −5.90). Fecal microbiota diversity and richness were highest in HH-R, with higher <i>Bacteroides caccae</i> (p<sub>adj</sub> = 0.003) and&#xa0;<i>Clostridium hathewayi</i> (p<sub>adj</sub> &lt; 0.001), while HH-NR showed higher&#xa0;<i>Bifidobacterium adolescentis</i> and <i>Bacteroides eggerthii</i> (p<sub>adj</sub> &lt; 0.001). Therefore, these findings suggest that the inclusion of red meat in a high-HEI diet improves brain health-supporting micronutrient adequacy without adverse effects on mental health or microbial diversity.</p>

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

  • 期刊论文

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  • 发表日期：

    2025年9月29日

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  • Samitinjaya Dhakal,
  • Mosharraf Hossain,
  • Sanam Parajuli

摘要

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. Higher HEI scores, irrespective of red meat consumption, were associated with reduced odds of depression (logOR = −2.22), PTSD (logOR = −3.80), and bipolar disorder (logOR = −5.90). Fecal microbiota diversity and richness were highest in HH-R, with higher Bacteroides caccae (padj = 0.003) and Clostridium hathewayi (padj < 0.001), while HH-NR showed higher Bifidobacterium adolescentis and Bacteroides eggerthii (padj < 0.001). Therefore, these findings suggest that the inclusion of red meat in a high-HEI diet improves brain health-supporting micronutrient adequacy without adverse effects on mental health or microbial diversity.