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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