Can cutting plants from your plate improve health or does it leave critical gaps? A closer look at the nutritional profile of the carnivore diet reveals the risks and benefits.
Study: Assessment of the nutritional composition of a carnivorous diet: a case study model. Image credit: AlexeiLogvinovich/Shutterstock.com
The carnivore diet may be beneficial for managing certain chronic diseases; however, it is not clear whether this leads to micronutrient deficiencies or whether it facilitates a decreased need for certain nutrients. A recent study published in the journal Nutrients explores the micronutrient composition and sufficiency of four versions of the carnivore diet in relation to national nutrient reference values (NRVs).
The carnivore diet and nutrient adequacy
The incidence of chronic metabolic diseases continues to increase worldwide, challenging traditional dietary management paradigms. Over the past decade, some alternative nutritional strategies have gained popularity due to their therapeutic application in the context of inflammatory conditions.
Diets that eliminate food groups must consider nutrient adequacy. Vegetarian and vegan diets, which exclude animal products to varying degrees, can lead to nutritional deficiencies.
Researchers recently examined the potential health benefits of a carnivorous diet, consisting of animal products. To this end, it was hypothesized that elimination of all xenobiotic secondary metabolites and plant antigens might provide more benefits than those offered by standard ketogenic or low-carbohydrate diets.
Notably, the evidence for anti-inflammatory benefits following the elimination of plant-based foods is inconclusive. Additionally, existing evidence indicates that high consumption of animal products may increase the risk of cardiovascular disease. Additionally, questions remain regarding potential metabolic adaptations associated with this diet, such as reduced nutrient requirements due to changes in physiological processes.
About the study
The primary objective of the present study was to examine the micronutrient adequacy of four versions of the carnivore diet against national NRV thresholds provided by the New Zealand Ministry of Health (MOH) and the Australian National Health Council. Health and Medical Research (NHMRC).
Four carnivore meal plans were designed for each of the two theoretical case studies, considering the average Australian man and woman. Body weight was calculated using a healthy body mass index (BMI) of 22.5 and total energy expenditure was estimated using the Schofield equation.
The age range used was 19 to 50 years, with only the NRV for magnesium varying within this age group. Differential energy requirements by age were taken into account and weight stability was assumed throughout the study.
The threshold protein intake was chosen to be between 25 and 30% of energy intake, which is generally expected with this dietary approach. Between 70 and 75% of total calories came from fat, with the remainder less than 5% of calories coming from carbohydrate intake.
Two different meal plans, offering various dietary options, were designed for female and male case studies. All foods used have been minimally processed. One version of the diet included dairy to meet calcium intake, while the other incorporated liver to provide essential micronutrients such as iron and vitamin A.
Study results
NRVs include Recommended Dietary Allowances (RDA), which reflect the average daily level of micronutrients needed to meet the needs of approximately 97–98% of healthy individuals in a particular category. NRVs include adequate intakes (AI), in which nutrient intake is based on nutrient estimates determined experimentally or observed in apparently healthy individuals. The AI value was used when the RDI value was not available.
Both meal plans exceeded the RDA and AI thresholds for riboflavin, niacin, vitamin B12, selenium, phosphorus, zinc, vitamin B6, and vitamin A. However, the meal plans were below the RDA for thiamine, magnesium, calcium, iron and vitamin C., iodine and folate.
Across all dietary plans, fiber intake accounted for less than 1% of AI. Similarly, potassium intake was below the AI in three meal plans; however, fiber intake accounted for 98% of the AI in one of the meal plans.
When dairy products were included in the diet, men and women had higher calcium intakes, 74% and 84%, respectively. However, calcium intake remained below the RDA of 1000 mg/day.
Iron intake exceeded the RDA threshold for women when liver was included in the dietary plan. The RDA for iodine was exceeded in meal plans containing iodized salt; however, in the absence of iodized salt, iodine intake exceeded the RDA in only one male dietary plan. The study also highlighted that, despite achieving many NRVs, versions of the diet lacking dairy or organ meats could be at higher risk of nutritional inadequacies.
Conclusions
The study results demonstrate that most NRV thresholds were achieved with all four versions of the carnivore diet; however, intake of several nutrients was below VNR recommendations. The authors discussed potential metabolic adaptations that could reduce the needs for certain nutrients, such as vitamin C, due to the high carnitine content of animal products. However, this hypothesis requires further investigation.
The study highlighted the importance of nutritional advice to address micronutrient deficiencies, particularly for those who exclude key food groups such as dairy or organ meats. Supplementation with specific vitamins and minerals, such as calcium, magnesium, and potassium, may be necessary to prevent deficiencies.
The researchers also noted limitations of their approach, including reliance on theoretical meal plans and single-day analyses, which may not represent long-term eating habits. These findings highlight the need for careful monitoring and individualized dietary planning for those adopting a carnivorous diet.
