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Table 3 Modified HEP with 20% or 25% energy from protein and varying proportions of processed meat/poultry

From: Healthy U.S.-style dietary patterns can be modified to provide increased energy from protein

 

HEPa

M20-HEPb

M25-HEPb

Scenarios for Proportion of Total Meat/Poultry as Processed Meat/Poultry

Food Group and Subgroup

Intake Frequency

Current %

Current %

Current Amount

Reduced Amount

None

Current Amount

Reduced Amount

None

Total fruit

ounce-eq/ day

2

2

2

2

2

2

2

2

Total vegetables

ounce-eq/ week

17.5

17.5

17.5

17.5

17.5

19

19

19

 Dark green

 

1.5

1.5

1.5

1.5

1.5

1.5

1.5

1.5

 Red-orange

 

5.5

5.5

5.5

5.5

5.5

5.5

5.5

5.5

 Beans and peas

 

1.5

1.5

1.5

1.5

1.5

5

5

5

 Starchy

 

5

5

5

5

5

3

3

3

 Other

 

4

4

4

4

4

4

4

4

Total grains

ounce-eq/ day

6

5.5

5.5

5.5

5.5

4

4

4

 Whole grains

 

3

3

3

3

3

3

3

3

 Refined grains

 

3

2.5

2.5

2.5

2.5

1

1

1

Total protein foods

ounce-eq/ week

39

46.5

46.5

46.5

44.0

64.0

64.5

64.0

 Meats, poultry, eggs

ounce-eq/

week

26

31

31

31

29.5

41.5

42

41.5

  Meatsc

 

12.5

15

15

15

14.5

21.5

22

21.5

   Meats, fresh

 

8.5

10

11

13

14.5

17.5

19.5

21.5

   Meats, processed

 

4.5

5

4.5

2

0

4.5

2

0

  Poultryc

 

10.5

12.5

12.5

12.5

12

18

18

18

   Poultry, fresh

 

9.5

11

11.5

12

12

17

17.5

18

   Poultry processed

 

1

1.5

1

0.5

0

1

0.5

0

  Eggs

 

3

3.5

3.5

3.5

3

2

2

2

Total seafood

ounce-eq/ week

8

10

10

10

9.5

14.5

14.5

14.5

 Fish-Hi n3

 

2.1

2.5

2.5

2.5

2.4

3.6

3.6

3.6

 Fish-Lo n3

 

6.3

7.6

7.6

7.6

7.2

10.8

10.9

10.7

Nuts, seeds, soy products

ounce-eq/ week

5

5.5

5.5

5.5

5

8

8

8

 Soy products

 

0.5

0.5

0.5

0.5

0.5

4

4

4

 Nuts/seeds

 

4

5

5

5

4.5

4

4

4

Total dairy

cup-eq/ day

3

3

3

3

3

3

3

3

 Oils

g/day

27

27

27

27

27

27

27

27

 Total energy other sources

kcal/day

242

226

222

222

242

181

181

181

 Solid fats

g/day

16

15

15

15

16

13

13

13

 Added sugars

g/day

27

25

24

24

27

18

18

18

  1. aHealthy U.S. Style Eating Pattern (HEP)
  2. bModified Healthy U.S. Style Eating Pattern (M-HEP) with 20% energy from protein (M20-HEP) or 25% energy from protein (M25-HEP). Processed meat was modeled under four scenarios: (1) maintain current proportion of total meat/poultry as processed; (2) maintain the current level of total meat/poultry as processed (i.e., ounce-eq/week of processed meat/poultry consistent with level in the HEP), (3) reduce the level of total meat/poultry as processed (i.e., approximately one-half the ounce-eq of processed meat/poultry consistent in the HEP), and (4) no processed meat/poultry. In all scenarios, the level of fresh meat/poultry was calculated as the difference between total meat/poultry and the level allocated to processed forms
  3. cContributions calculated from data used by USDA in the development of the (HEP) [22]. Consistent with the DGA, the meat group in this study includes beef, pork, lamb, goat, and game meat, all in either unprocessed (fresh) or processed forms, while the poultry group includes chicken, turkey, Cornish hens, duck, goose, and game birds, all in unprocessed (fresh) or processed forms
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Nutrition Journal

ISSN: 1475-2891

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