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We studied the effects of a partial substitution of RPM with non-soy legumes on nutrient intakes and status, anthropometric measurements, and biomarkers of cardiovascular diseases and type 2 diabetes risk in healthy working-age men.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Methods<\/jats:title>\n                    <jats:p>In a 6-week clinical trial, 102 men (mean age 38\u00a0years, range 21\u201361) were randomized to either the MEAT group, consuming 760\u00a0g\/week of RPM (25% of total protein intake (TPI)) or the LEGUME group, consuming 200\u00a0g\/week of RPM corresponding to the maximum of the Planetary Health Diet (5% of TPI) along with legume-based foods containing protein equivalent to 560\u00a0g\/week of red meat (20% of TPI). TPI target was 18 E%. Four-day food records, blood, and 24-h urine samples were collected at baseline and endpoint.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Results<\/jats:title>\n                    <jats:p>\n                      At the endpoint, the LEGUME group had higher intakes of fiber (g\/MJ,\n                      <jats:italic>P<\/jats:italic>\n                      \u2009=\u20090.006), polyunsaturated fatty acids (E%,\n                      <jats:italic>P<\/jats:italic>\n                      \u2009&lt;\u20090.001), and iron (mg\/MJ,\n                      <jats:italic>P<\/jats:italic>\n                      \u2009&lt;\u20090.001) compared to the MEAT group, but lower intakes of saturated fatty acids (E%,\n                      <jats:italic>P<\/jats:italic>\n                      \u2009=\u20090.012) and vitamin B12 (\u00b5g\/MJ,\n                      <jats:italic>P<\/jats:italic>\n                      \u2009&lt;\u20090.001). The LEGUME group had lower vitamin B12 status (holotranscobalamin,\n                      <jats:italic>P<\/jats:italic>\n                      \u2009=\u20090.022), iodine status (24-h urinary iodine excretion,\n                      <jats:italic>P<\/jats:italic>\n                      \u2009=\u20090.041), total and LDL cholesterol (both\n                      <jats:italic>P<\/jats:italic>\n                      \u2009&lt;\u20090.001), and BMI and weight (both\n                      <jats:italic>P<\/jats:italic>\n                      \u2009=\u20090.009).\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Conclusion<\/jats:title>\n                    <jats:p>Implementing a moderate dietary shift by consuming more legumes and less RPM may beneficially affect biomarkers of cardiovascular diseases and weight in healthy working-age men while maintaining nutritional adequacy of iodine, iron, and vitamin B12 in the short term.<\/jats:p>\n                    <jats:p>\n                      <jats:italic>Trial Registration<\/jats:italic>\n                      Clinical trial registration ClinicalTrials.gov as NCT04599920 in October 2020.\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1007\/s00394-025-03783-x","type":"journal-article","created":{"date-parts":[[2025,8,19]],"date-time":"2025-08-19T12:16:35Z","timestamp":1755605795000},"update-policy":"https:\/\/doi.org\/10.1007\/springer_crossmark_policy","source":"Crossref","is-referenced-by-count":14,"title":["Nutritional and health benefits of a partial substitution of red and processed meat with non-soy legumes: a 6-week randomized controlled trial in healthy working-age men"],"prefix":"10.1007","volume":"64","clinical-trial-number":[{"clinical-trial-number":"nct04599920","registry":"10.18810\/clinical-trials-gov"}],"author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-1910-1031","authenticated-orcid":false,"given":"Sari","family":"B\u00e4ck","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0242-9682","authenticated-orcid":false,"given":"Essi","family":"P\u00e4iv\u00e4rinta","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2583-4496","authenticated-orcid":false,"given":"Tiina","family":"Pellinen","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1635-8229","authenticated-orcid":false,"given":"Suvi T.","family":"Itkonen","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9165-0516","authenticated-orcid":false,"given":"Mikko","family":"Lehtovirta","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6966-1523","authenticated-orcid":false,"given":"Maijaliisa","family":"Erkkola","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6812-2237","authenticated-orcid":false,"given":"Niina E.","family":"Kaartinen","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8668-3046","authenticated-orcid":false,"given":"Satu","family":"M\u00e4nnist\u00f6","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6248-4560","authenticated-orcid":false,"given":"Anne-Maria","family":"Pajari","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"297","published-online":{"date-parts":[[2025,8,19]]},"reference":[{"issue":"10170","key":"3783_CR1","doi-asserted-by":"publisher","first-page":"447","DOI":"10.1016\/S0140-6736(18)31788-4","volume":"393","author":"W Willett","year":"2019","unstructured":"Willett W, Rockstr\u00f6m J, Loken B, Springmann M, Lang T, Vermeulen S et al (2019) Food in the Anthropocene: the EAT-lancet Commission on healthy diets from sustainable food systems. 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