Diet gun

New research published on September 29, 2025 in the journal Nature and titled Red meat consumption in higher healthy eating index diets is associated with brain health critical nutritional adequacy, and fecal microbial diversity, showed that red meat consumption in a high HEI (Healthy Eating Index) diet improves the adequacy of micronutrients that support brain health without adverse effects on mental health or microbial diversity.

The Healthy Eating Index (HEI) is a measure of diet quality used to assess how well a food group aligns with the core recommendations and nutritional standards published in the Dietary Guidelines for Americans.

This study assessed whether red meat consumption, in diets with a high and low healthy eating index (HEI), was associated with differences in the adequacy of micronutrients critical for brain health (such as selenium, vitamin B12, zinc, calcium, vitamin D3, choline), mental health, diet quality or the composition of the fecal microflora.

The results of the study showed that the adequacy of the micronutrients measured (selenium, vitamin B12, zinc, calcium, vitamin D3, choline) and important for brain health was significantly higher in those with a better healthy eating index (HEI), i.e. they consumed better quality food compared to those with a lower HEI.

Higher HEI scores, regardless of red meat consumption, were also associated with reduced odds of depression, post-traumatic stress disorder, and bipolar disorder.

Also, the diversity and richness of the fecal microbiota were higher in the group with a better healthy eating index (HEI).

Caloric energy intake was higher in the group with a lower than in the group with a high HEI, possibly because consuming red meat in a low-quality diet could lead to higher energy intake, possibly due to the inclusion of lower-quality cuts (such as fatty or processed red meat) or the combination with energy-dense foods such as refined carbohydrates and processed snacks.

Total carbohydrate intake was higher among participants with a high HEI compared to the group with a low HEI, possibly due to increased consumption of fruits, vegetables, and whole grains.

Fiber intake remained below adequate intake levels in all groups examined.

Total fat intake was lower among participants with high HEI compared to the low HEI group, possibly due to the choice of better quality meat, more lean, and less processed.

In conclusion, the results of the study showed that diets with a high HEI index, whether or not they include red meat, are associated with favorable health outcomes.

The inclusion, in moderation and balance, of red meat in diets with a high HEI index contributed to improving micronutrient adequacy.