Can a meat-only diet cover all your nutritional needs?

A meat-based diet may provide advantages in the treatment of certain chronic illnesses, but it remains unclear whether it leads to micronutrient shortages or lessens the demand for specific nutrients. A recent research study published in Nutrients investigated the micronutrient makeup and sufficiency of four variations of a meat-based diet, compared to National Nutrient Reference Values ​​(NRVs).

Meat-based diet and nutritional adequacy

Metabolic adaptations may lower nutritional needs.

The findings imply that metabolic alterations, such as the sparing effects of carnitine on vitamin C, may minimize the demand for several micronutrients, but additional research is required.

The frequency of chronic metabolic illnesses continues to grow globally, complicating standard nutritional control measures. Over the last decade, certain alternative dietary regimens have gained prominence owing to their therapeutic implications in inflammatory disorders.

When removing food categories from the diet, nutritional adequacy should be addressed. For example, vegetarian or vegan diets may lead to deficits in specific nutrients.

Recently, experts have explored the possible health advantages of a meat-only diet. It has been theorized that removing all plant-based secondary metabolites and allergens may give better advantages than typical low-carb or ketogenic diets.

However, the research supporting the advantages of lowering plant foods on inflammation is not clear. In addition, recent data shows that increased intake of animal foods may raise the risk of cardiovascular disease. There are also uncertainties concerning possible metabolic adaptations linked with this diet, such as lower nutritional needs owing to changes in physiological processes.

About the research

The major purpose of the present research was to investigate micronutrient adequacy in four variations of a meat-based diet, compared to National Reference Values ​​(NRVs) supplied by the New Zealand Ministry of Health (MOH) and the Australian National Health and Medical Research Council (NHMRC).

Four meal plans for the diet were devised for each of two hypothetical situations, the average man and female in Australia. Weight was computed using a healthy body mass index (BMI) of 22.5, and total energy expenditure was approximated using the Schofield equation.

The age range was 19–50 years, with only magnesium altering within this age range. Different energy demands were taken into consideration by age, with weight assumed to stay consistent throughout the research.

A minimum protein intake was established at 25-30% of total calories, which is normally anticipated with this diet. 70–75% of total calories were delivered by fat, with carbs not exceeding 5%.

Two separate meal plans, giving a choice of food alternatives, were devised for both men and ladies. One version featured dairy items to address calcium demands, while the other included liver to supply vital minerals such as iron and vitamin A.

Study findings

Sodium intake surpasses recommendations:

All meal plans contained extra salt, resulting in sodium levels 15–20 times higher than recommended, raising worries about the long-term health effects of this.

The National Reference Values ​​(NRVs) comprised recommended dietary intakes (RDIs), which indicate the average daily amount of a nutrient required to fulfill the requirements of around 97–98% of healthy persons in a particular community. The results ​​also contained dietary adequacy values ​​(AIs), which are based on experimentally obtained nutritional estimations for healthy persons. The adequacy value was utilized when an RDI was not available.

Positive results: All meal plans surpassed the RDI and AI values for riboflavin, niacin, vitamin B12, selenium, phosphorus, zinc, vitamin B6, and vitamin A.

Notable deficiencies: meal plans were below the RDI for thiamine, magnesium, calcium, iron, vitamin C, iodine, and folate.

Fiber and potassium: Fiber consumption was less than 1% of the AI ​​in all but one strategy. Potassium consumption was also below the AI ​​in three strategies.

When dairy was introduced to the diet, calcium consumption in men and females rose by 74% and 84%, respectively, but remained below the RDI (1,000 mg/day). For iron, the RDI was surpassed in females when liver was included in the meal plan.

The research revealed that variants lacking dairy or liver may increase the risk of dietary deficits.

Conclusions

The research findings reveal that most NRVs were fulfilled with all variations of the meat-based diet. However, intakes of several nutrients were below guidelines. The authors described metabolic changes that may lower needs for specific nutrients, such as vitamin C, owing to the high carnitine content of animal products. However, this concept requires additional examination.

The research underscored the significance of dietary advice to treat micronutrient deficiencies, especially for people who eliminate major food categories such as dairy or liver. Supplementation with certain minerals and vitamins, such as calcium, magnesium, and potassium, may be required to avoid deficits.

The researchers also recognized limitations of the study, including the dependence on theoretical meal planning and analysis for just one day, which may not represent long-term eating trends. These results underline the necessity for careful monitoring and specific dietary planning for those following this diet.