Year Published: 2019
Journal
Nutrients
Authors
Papier K, Tong TY, Appleby PN, Bradbury KE, Fensom GK, Knuppel A, Perez-Cornago A, Schmidt JA, Travis RC, Key TJ
Methods
This study utilized data from 30,239 participants in the European Prospective Investigation into Cancer and Nutrition (EPIC)-Oxford Study. Researchers looked at the major differences in protein sources between meat consumers and non-meat consumers.
Key Findings
Compared with meat consumers, participants who consumed little to no meat also ate higher amounts of nuts, seeds, legumes, pulses, and soy. They also consumed more fruits, vegetables, and whole grains, and less fried foods and sugar-sweetened beverages.