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===Meat reduction and health===
[[File:Soy-whey-protein-diet.jpg|thumb|An insight to a vegetarian diet]]
With care, meat can be substituted in most diets with a wide variety of foods such as [[fungi]]<ref>{{cite web |title=Plant-based meat substitutes - products with future potential {{!}} Bioökonomie.de |url=https://biooekonomie.de/en/topics/in-depth-reports/plant-based-meat-substitutes-products-future-potential |website=biooekonomie.de |access-date=25 May 2022 |language=en}}</ref><ref>{{cite web |last1=Berlin |first1=Kustrim CerimiKustrim Cerimi studied biotechnology at the Technical University in |last2=biotechnology |first2=is currently doing his PhD He is interested in the broad field of fungal |last3=Artists |first3=Has Collaborated in Various Interdisciplinary Projects with |last4=Artists |first4=Hybrid |title=Mushroom meat substitutes: A brief patent overview |url=https://blogs.biomedcentral.com/on-biology/2022/01/28/mushroom-meat-substitutes-a-brief-patent-overview/ |website=On Biology |access-date=25 May 2022 |date=28 January 2022}}</ref><ref>{{cite journal |last1=Lange |first1=Lene |title=The importance of fungi and mycology for addressing major global challenges* |journal=IMA Fungus |date=December 2014 |volume=5 |issue=2 |pages=463–471 |doi=10.5598/imafungus.2014.05.02.10 |pmid=25734035 |pmc=4329327 |s2cid=13755426 |issn=2210-6340}}</ref> or "[[meat substitute]]s". However, substantially reducing meat intake could result in nutritional deficiencies if done inadequately, especially for children, adolescents, and pregnant and lactating women "in low-income countries".<ref name="10.1146/annurev-resource-111820-032340" /> A review suggests that the reduction of meat in people's diets should be accompanied by an increase in alternative sources of protein and micronutrients to avoid nutritional deficiencies for [[healthy diet]]s such as [[iron]] and [[zinc]].<ref name="10.1146/annurev-resource-111820-032340">{{cite journal |last1=Parlasca |first1=Martin C. |last2=Qaim |first2=Matin |title=Meat Consumption and Sustainability |journal=Annual Review of Resource Economics |date=5 October 2022 |volume=14 |pages=17–41 |doi=10.1146/annurev-resource-111820-032340 |issn=1941-1340|doi-access=free }}</ref> Meats notably also contain [[vitamin B12|vitamin B<sub>12</sub>]],<ref>{{cite journal |last1=Gille |first1=Doreen |last2=Schmid |first2=Alexandra |title=Vitamin B12 in meat and dairy products |journal=Nutrition Reviews |date=February 2015 |volume=73 |issue=2 |pages=106–115 |doi=10.1093/nutrit/nuu011 |pmid=26024497 |issn=1753-4887|doi-access=free }}</ref> [[collagen]]<ref>{{cite journal |last1=Weston |first1=A. R. |last2=Rogers |first2=R. W. |last3=Althen |first3=T. G. |title=Review: The Role of Collagen in Meat Tenderness |journal=The Professional Animal Scientist |date=1 June 2002 |volume=18 |issue=2 |pages=107–111 |doi=10.15232/S1080-7446(15)31497-2 |language=en |issn=1080-7446}}</ref> and [[creatine]].<ref>{{cite journal |last1=Ostojic |first1=Sergej M. |title=Eat less meat: Fortifying food with creatine to tackle climate change |journal=Clinical Nutrition |date=1 July 2020 |volume=39 |issue=7 |pages=2320 |doi=10.1016/j.clnu.2020.05.030 |pmid=32540181 |s2cid=219701817 |language=English |issn=0261-5614}}</ref> This could be achieved with specific types of foods such as iron-rich [[bean]]s and a [[amino acid profile|diverse variety]] of protein-rich foods<ref>{{cite journal |last1=Mariotti |first1=François |last2=Gardner |first2=Christopher D. |title=Dietary Protein and Amino Acids in Vegetarian Diets—A Review |journal=Nutrients |date=4 November 2019 |volume=11 |issue=11 |pages=2661 |doi=10.3390/nu11112661 |pmid=31690027 |pmc=6893534 |issn=2072-6643|doi-access=free }}</ref> like [[red lentils]], plant-based protein powders<ref>{{cite journal |last1=Tsaban |first1=Gal |last2=Meir |first2=Anat Yaskolka |last3=Rinott |first3=Ehud |last4=Zelicha |first4=Hila |last5=Kaplan |first5=Alon |last6=Shalev |first6=Aryeh |last7=Katz |first7=Amos |last8=Rudich |first8=Assaf |last9=Tirosh |first9=Amir |last10=Shelef |first10=Ilan |last11=Youngster |first11=Ilan |last12=Lebovitz |first12=Sharon |last13=Israeli |first13=Noa |last14=Shabat |first14=May |last15=Brikner |first15=Dov |last16=Pupkin |first16=Efrat |last17=Stumvoll |first17=Michael |last18=Thiery |first18=Joachim |last19=Ceglarek |first19=Uta |last20=Heiker |first20=John T. |last21=Körner |first21=Antje |last22=Landgraf |first22=Kathrin |last23=Bergen |first23=Martin von |last24=Blüher |first24=Matthias |last25=Stampfer |first25=Meir J. |last26=Shai |first26=Iris |title=The effect of green Mediterranean diet on cardiometabolic risk; a randomised controlled trial |journal=Heart |date=1 July 2021 |volume=107 |issue=13 |pages=1054–1061 |doi=10.1136/heartjnl-2020-317802 |pmid=33234670 |s2cid=227130240 |language=en |issn=1355-6037}}</ref> and high-protein [[Wrap (food)|wraps]], and/or [[dietary supplement]]s.<ref name="10.1016/j.appet.2020.105058">{{cite journal |last1=Onwezen |first1=M. C. |last2=Bouwman |first2=E. P. |last3=Reinders |first3=M. J. |last4=Dagevos |first4=H. |title=A systematic review on consumer acceptance of alternative proteins: Pulses, algae, insects, plant-based meat alternatives, and cultured meat |journal=Appetite |date=1 April 2021 |volume=159 |pages=105058 |doi=10.1016/j.appet.2020.105058 |pmid=33276014 |s2cid=227242500 |language=en |issn=0195-6663|doi-access=free }}</ref><ref>{{cite journal |last1=Craig |first1=Winston John |title=Nutrition concerns and health effects of vegetarian diets |journal=Nutrition in Clinical Practice|date=December 2010 |volume=25 |issue=6 |pages=613–620 |doi=10.1177/0884533610385707 |pmid=21139125 |issn=1941-2452}}</ref><ref>{{Cite web |last1=Zelman |first1=Kathleen M. |last2=MPH |last3=RD |last4=LD |title=The Truth Behind the Top 10 Dietary Supplements |url=https://www.webmd.com/diet/features/truth-behind-top-10-dietary-supplements |access-date=2022-06-18 |website=WebMD |language=en}}</ref> Dairy and fish and/or specific types of other foods and/or supplements contain [[Omega-3 fatty acid|omega 3]], [[vitamin K2|vitamin K<sub>2</sub>]], [[vitamin D3|vitamin D<sub>3</sub>]], [[iodine]], [[magnesium]] and [[calcium]], many of which were generally lower in people consuming types of plant-based diets in studies.<ref>{{cite journal |last1=Neufingerl |first1=Nicole |last2=Eilander |first2=Ans |title=Nutrient Intake and Status in Adults Consuming Plant-Based Diets Compared to Meat-Eaters: A Systematic Review |journal=Nutrients |date=January 2022 |volume=14 |issue=1 |pages=29 |doi=10.3390/nu14010029 |pmid=35010904 |pmc=8746448 |language=en |issn=2072-6643|doi-access=free }}</ref><ref>{{Cite web |last1=Boston |first1=677 Huntington Avenue |last2=Ma 02115 +1495‑1000 |date=2012-09-18 |title=Vitamin K |url=https://www.hsph.harvard.edu/nutritionsource/vitamin-k/ |access-date=2022-06-18 |website=The Nutrition Source |language=en-us}}</ref>▼
Nevertheless, observational studies find beneficial effects
▲However, substantially reducing meat intake could result in nutritional deficiencies if done inadequately, especially for children, adolescents, and pregnant and lactating women "in low-income countries".<ref name="10.1146/annurev-resource-111820-032340" /> A review suggests that the reduction of meat in people's diets should be accompanied by an increase in alternative sources of protein and micronutrients to avoid nutritional deficiencies for [[healthy diet]]s such as [[iron]] and [[zinc]].<ref name="10.1146/annurev-resource-111820-032340">{{cite journal |last1=Parlasca |first1=Martin C. |last2=Qaim |first2=Matin |title=Meat Consumption and Sustainability |journal=Annual Review of Resource Economics |date=5 October 2022 |volume=14 |pages=17–41 |doi=10.1146/annurev-resource-111820-032340 |issn=1941-1340|doi-access=free }}</ref> Meats notably also contain [[vitamin B12|vitamin B<sub>12</sub>]],<ref>{{cite journal |last1=Gille |first1=Doreen |last2=Schmid |first2=Alexandra |title=Vitamin B12 in meat and dairy products |journal=Nutrition Reviews |date=February 2015 |volume=73 |issue=2 |pages=106–115 |doi=10.1093/nutrit/nuu011 |pmid=26024497 |issn=1753-4887|doi-access=free }}</ref> [[collagen]]<ref>{{cite journal |last1=Weston |first1=A. R. |last2=Rogers |first2=R. W. |last3=Althen |first3=T. G. |title=Review: The Role of Collagen in Meat Tenderness |journal=The Professional Animal Scientist |date=1 June 2002 |volume=18 |issue=2 |pages=107–111 |doi=10.15232/S1080-7446(15)31497-2 |language=en |issn=1080-7446}}</ref> and [[creatine]].<ref>{{cite journal |last1=Ostojic |first1=Sergej M. |title=Eat less meat: Fortifying food with creatine to tackle climate change |journal=Clinical Nutrition |date=1 July 2020 |volume=39 |issue=7 |pages=2320 |doi=10.1016/j.clnu.2020.05.030 |pmid=32540181 |s2cid=219701817 |language=English |issn=0261-5614}}</ref> This could be achieved with specific types of foods such as iron-rich [[bean]]s and a [[amino acid profile|diverse variety]] of protein-rich foods<ref>{{cite journal |last1=Mariotti |first1=François |last2=Gardner |first2=Christopher D. |title=Dietary Protein and Amino Acids in Vegetarian Diets—A Review |journal=Nutrients |date=4 November 2019 |volume=11 |issue=11 |pages=2661 |doi=10.3390/nu11112661 |pmid=31690027 |pmc=6893534 |issn=2072-6643|doi-access=free }}</ref> like [[red lentils]], plant-based protein powders<ref>{{cite journal |last1=Tsaban |first1=Gal |last2=Meir |first2=Anat Yaskolka |last3=Rinott |first3=Ehud |last4=Zelicha |first4=Hila |last5=Kaplan |first5=Alon |last6=Shalev |first6=Aryeh |last7=Katz |first7=Amos |last8=Rudich |first8=Assaf |last9=Tirosh |first9=Amir |last10=Shelef |first10=Ilan |last11=Youngster |first11=Ilan |last12=Lebovitz |first12=Sharon |last13=Israeli |first13=Noa |last14=Shabat |first14=May |last15=Brikner |first15=Dov |last16=Pupkin |first16=Efrat |last17=Stumvoll |first17=Michael |last18=Thiery |first18=Joachim |last19=Ceglarek |first19=Uta |last20=Heiker |first20=John T. |last21=Körner |first21=Antje |last22=Landgraf |first22=Kathrin |last23=Bergen |first23=Martin von |last24=Blüher |first24=Matthias |last25=Stampfer |first25=Meir J. |last26=Shai |first26=Iris |title=The effect of green Mediterranean diet on cardiometabolic risk; a randomised controlled trial |journal=Heart |date=1 July 2021 |volume=107 |issue=13 |pages=1054–1061 |doi=10.1136/heartjnl-2020-317802 |pmid=33234670 |s2cid=227130240 |language=en |issn=1355-6037}}</ref> and high-protein [[Wrap (food)|wraps]], and/or [[dietary supplement]]s.<ref name="10.1016/j.appet.2020.105058">{{cite journal |last1=Onwezen |first1=M. C. |last2=Bouwman |first2=E. P. |last3=Reinders |first3=M. J. |last4=Dagevos |first4=H. |title=A systematic review on consumer acceptance of alternative proteins: Pulses, algae, insects, plant-based meat alternatives, and cultured meat |journal=Appetite |date=1 April 2021 |volume=159 |pages=105058 |doi=10.1016/j.appet.2020.105058 |pmid=33276014 |s2cid=227242500 |language=en |issn=0195-6663|doi-access=free }}</ref><ref>{{cite journal |last1=Craig |first1=Winston John |title=Nutrition concerns and health effects of vegetarian diets |journal=Nutrition in Clinical Practice|date=December 2010 |volume=25 |issue=6 |pages=613–620 |doi=10.1177/0884533610385707 |pmid=21139125 |issn=1941-2452}}</ref><ref>{{Cite web |last1=Zelman |first1=Kathleen M. |last2=MPH |last3=RD |last4=LD |title=The Truth Behind the Top 10 Dietary Supplements |url=https://www.webmd.com/diet/features/truth-behind-top-10-dietary-supplements |access-date=2022-06-18 |website=WebMD |language=en}}</ref> Dairy and fish and/or specific types of other foods and/or supplements contain [[Omega-3 fatty acid|omega 3]], [[vitamin K2|vitamin K<sub>2</sub>]], [[vitamin D3|vitamin D<sub>3</sub>]], [[iodine]], [[magnesium]] and [[calcium]] many of which were generally lower in people consuming types of plant-based diets in studies.<ref>{{cite journal |last1=Neufingerl |first1=Nicole |last2=Eilander |first2=Ans |title=Nutrient Intake and Status in Adults Consuming Plant-Based Diets Compared to Meat-Eaters: A Systematic Review |journal=Nutrients |date=January 2022 |volume=14 |issue=1 |pages=29 |doi=10.3390/nu14010029 |pmid=35010904 |pmc=8746448 |language=en |issn=2072-6643|doi-access=free }}</ref><ref>{{Cite web |last1=Boston |first1=677 Huntington Avenue |last2=Ma 02115 +1495‑1000 |date=2012-09-18 |title=Vitamin K |url=https://www.hsph.harvard.edu/nutritionsource/vitamin-k/ |access-date=2022-06-18 |website=The Nutrition Source |language=en-us}}</ref>
▲Nevertheless, observational studies find beneficial effects of plant-based diets versus people who consume meat products on health and lifespan<ref>{{cite journal |last1=Fadnes |first1=Lars T. |last2=Økland |first2=Jan-Magnus |last3=Haaland |first3=Øystein A. |last4=Johansson |first4=Kjell Arne |title=Estimating impact of food choices on life expectancy: A modeling study |journal=PLOS Medicine |date=8 February 2022 |volume=19 |issue=2 |pages=e1003889 |doi=10.1371/journal.pmed.1003889 |pmid=35134067 |pmc=8824353 |language=en |issn=1549-1676 |doi-access=free }}</ref> or mortality.<ref name="10.1146/annurev-resource-111820-032340" /><ref>{{cite journal |title=Quality of plant-based diet determines mortality risk in Chinese older adults |url=https://www.nature.com/articles/s43587-022-00178-z |access-date=27 May 2022 |journal=Nature Aging |date=March 2022 |volume=2 |issue=3 |pages=197–198 |language=en |doi=10.1038/s43587-022-00178-z|pmid=37118375 |s2cid=247307240 }}</ref><ref>{{cite journal |last1=Jafari |first1=Sahar |last2=Hezaveh |first2=Erfan |last3=Jalilpiran |first3=Yahya |last4=Jayedi |first4=Ahmad |last5=Wong |first5=Alexei |last6=Safaiyan |first6=Abdolrasoul |last7=Barzegar |first7=Ali |title=Plant-based diets and risk of disease mortality: a systematic review and meta-analysis of cohort studies |journal=Critical Reviews in Food Science and Nutrition |date=6 May 2021 |volume=62 |issue=28 |pages=7760–7772 |doi=10.1080/10408398.2021.1918628 |pmid=33951994 |s2cid=233867757 |issn=1040-8398}}</ref><ref>{{cite journal |last1=Medawar |first1=Evelyn |last2=Huhn |first2=Sebastian |last3=Villringer |first3=Arno |last4=Veronica Witte |first4=A. |title=The effects of plant-based diets on the body and the brain: a systematic review |journal=Translational Psychiatry |date=12 September 2019 |volume=9 |issue=1 |page=226 |doi=10.1038/s41398-019-0552-0 |pmid=31515473 |pmc=6742661 |language=en |issn=2158-3188}}</ref>
===Meat-reduction strategies===
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