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Replacing Meat With Legumes in a Mediterranean Diet
Sponsor: Universidad Francisco de Vitoria
Summary
This study will investigate whether replacing grass-fed organic meat with legumes within a Mediterranean diet affects cardiometabolic health in healthy adults. Participants will be randomly assigned to follow a Mediterranean diet that includes either grass-fed organic meat or legumes as the main protein source for 8 weeks. The study will compare changes in blood cholesterol, blood glucose, inflammation, blood pressure, and other health measures between the two groups. The main outcome will be the change in LDL cholesterol, a type of cholesterol associated with cardiovascular health. The study will include healthy adults aged 25 to 65 years living in the Community of Madrid, Spain.
Official title: Effect of Replacing Grass-Fed Organic Meat With Legumes Within a Mediterranean Diet on Cardiometabolic Biomarkers in Healthy Adults: A Randomized Controlled Trial
Key Details
Gender
All
Age Range
18 Years - 65 Years
Study Type
INTERVENTIONAL
Enrollment
40
Start Date
2026-10-13
Completion Date
2026-12-14
Last Updated
2026-09-29
Healthy Volunteers
No
Conditions
Interventions
Mediterranean Diet With Grass-Fed Organic Meat
Participants assigned to this arm will follow a structured Mediterranean diet for 8 weeks, including at least four servings per week of grass-fed organic meat, consisting of a mixture of red and white meat. Consumption of legumes as a main dish will be limited to a maximum of one serving per week. The diet will also include the common components of the Mediterranean dietary pattern, including fruits, vegetables, whole grains, nuts, and extra virgin olive oil as the main culinary fat, as well as regular fish consumption. The dietary intervention will be designed to maintain comparable energy intake and overall macronutrient distribution between study groups. Participants will receive structured menus, standard serving sizes, and food equivalences, with dietary adherence monitored throughout the intervention by a dietitian-nutritionist.
Mediterranean Diet With Legumes
Participants assigned to this arm will follow a structured Mediterranean diet for 8 weeks, including at least four servings per week of legumes, such as lentils, chickpeas, beans, or traditional soy. Consumption of meat will be limited to a maximum of one serving per week. The diet will also include the common components of the Mediterranean dietary pattern, including fruits, vegetables, whole grains, nuts, and extra virgin olive oil as the main culinary fat, as well as regular fish consumption. The dietary intervention will be designed to maintain comparable energy intake and overall macronutrient distribution between study groups. Participants will receive structured menus, standard serving sizes, and food equivalences, with dietary adherence monitored throughout the intervention by a dietitian-nutritionist.