(P13-070-25) Assessing the Effects of Alternative Plant-Based Meats v. Animal Meats on Postprandial Inflammatory Profiles of Consumers: A Three-Group Randomized Crossover Study

Objectives: The present study aimed to evaluate acute postprandial inflammatory profiles (Il-6, TNF-α, CRP) following the consumption of three distinct dietary sources: grass-finished beef, grain-finished beef, and a plant-based meat alternative.

Methods: Thirty-six (N=36) adults of overweight status (BMI=25-35) but otherwise healthy, participated in a randomized crossover-design clinical feeding trial. The study consisted of three interventions—1) grass-finished beef, 2) grain-finished beef, and 3) a plant-based meat alternative. Participants consumed a 9 oz (255 g) patty and were observed for 5 h post-consumption. At three time points (T=0, T=180, and T=300 min), blood was drawn from participants for inflammatory marker (IL-6, TNF-α, CRP) analysis.

Results: A repeated measures ANOVA test determined that the mean levels for CRP, IL-6, and TNF-α did not differ significantly (p=0.93) suggesting no direct effect of intervention on inflammatory status. Time (p < 0.001) and the interaction between time and intervention (p = 0.016) significantly impacted inflammatory status. Thus, there is no significant difference in acute inflammatory responses among the three interventions, but both time and the interaction between time and intervention significantly influence acute inflammatory markers.

Conclusions: The clinical trial suggests no differences in subclinical levels of inflammation when consuming a grass-finished, grain-finished, or PBMA patty, likely underscoring the body's capacity to maintain homeostasis in the face of varied inputs. The significant impact between time and intervention suggests that the intervention might have a subtle effect that becomes evident when combined with time-dependent physiological processes. It is possible that the interventions had no acute effect but could influence chronic inflammation if consumed regularly over time.

Funding Sources: This project was financially supported by a grant from USDA-NIFA-SARE (2020-38640-31521).