Effects of Minimally Processed Red Meat within a Plant-Forward Diet on Biomarkers of Physical and Cognitive Aging: A Randomized Controlled Crossover Feeding Trial.

Background: Popular dietary patterns for cardiovascular and cognitive health often emphasize limiting red meat intake. However, evidence specifically examining the effects of minimally processed lean red meat, independent of processed varieties, remains limited. Objectives: This study aimed to evaluate the impact of incorporating minimally processed lean red meat into a plant-forward dietary pattern aligned with the 2020-2025 Dietary Guidelines for Americans on markers of age-related cognitive, metabolic, and physical health. Methods: This 18-wk randomized controlled crossover feeding trial tested a red meat diet with 162 g/d minimally processed pork (MPP) against a macronutrient- and energy-matched no-meat control diet with minimally processed lentils (MPL) in ≥65 y older adults. Metabolic biomarkers related to cognitive and physical health were explored. Primary and secondary endpoints comprised 5 cardiovascular markers, 12 nutritional and neurotransmitter measures, and 2 metrics each of body composition and muscular fitness. Data were analyzed with robust mixed-effects models adjusted for covariates. Results: Thirty-six Midwestern older adults (26/10 females/males; mean age 71.7 y; mean body mass index: 28 kg/m Conclusions: Findings challenge the perception that red meat is broadly unsuitable for older adults. Including familiar foods like red meat (pork), particularly in minimally processed form and within a healthy overall dietary pattern, may provide age-associated health benefits and improve adherence to plant-forward diets in populations where red meat remains popular.This trial was registered at clinicaltrials.gov as NCT05581953 (12 October, 2022) and NCT06261775 (7 February, 2024).