Year Published: 2019
Papier K, Tong TY, Appleby PN, Bradbury KE, Fensom GK, Knuppel A, Perez-Cornago A, Schmidt JA, Travis RC, Key TJ
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.
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.