Funded in part by National Cattlemen's Beef Association, National Cattlemen’s Beef Association
Red meat consumption in higher healthy eating index diets is associated with brain health critical nutritional adequacy, and fecal microbial diversity
Dhakal S, Hossain M, Parajuli S
Scientific reports · 5 citations
Review labels
Neutral facts our review recorded about how this study was done. They describe method, never whether we like the result.
How it was studied
- Design
- Cross-sectional study (classified by our AI screen)
- Studied in
- People
- Main outcome
- Health markers and function
- Intake measured by
- Not stated
Who paid for it
- Funding
- Industry funded
- Industry group
- National Cattlemen's Beef Association
- Industry group
- National Cattlemen’s Beef Association
Based on 2 listed funder(s) and full-text disclosure statement.
Publication
- Published
- 2025-09-29 · Sci Rep · vol. 15 · issue 1 · p. 33428
- Publisher
- Nature Portfolio
- Cited
- 3 citations · more than 91% of similar papers · 2.7× the field average
- Impact
- Top 10% most cited in its field
- References
- 59 works
- Access
- Open access (journal) · CC-BY-NC-ND
- Research areas
- Nutritional Studies and Diet · Diet and metabolism studies · Gut microbiota and health
- Keywords
- Red meat, Micronutrient, Bacteroides, Feces, Gut flora, Odds ratio, Vitamin, Vitamin D and neurology
- MeSH
- brain, feces, humans, micronutrients, mental health, adult, aged, middle aged, female, male, gastrointestinal microbiome, red meat, diet, healthy
3 authors
From US
- Samitinjaya Dhakal · correspondingSouth Dakota State University
- Mosharraf HossainSouth Dakota State University
- Sanam ParajuliSouth Dakota State University
Abstract
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 (adj = 0.003) and Clostridium hathewayi (padj adj < 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.
Abstract via Europe PMC. Copyright remains with the authors or publisher (CC BY-NC-ND).
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