The effect of red meat consumption on human metabolic and gut health in free living adults.

This pilot study will use a two arm randomized controlled trial design. The twenty-four (n=24) participants will be randomly split into two groups of twelve (n=12). Treatment for group 1: regular grade (18% fat) beef mince Treatment for group 2: premium grade (5% fat) beef mince All of the following study protocols are common to both groups: For the duration of the trial, free-living participants will be required to refrain from consuming any red or processed red meat, except for the red meat (raw beef mince) provided to them. Red meat includes beef, veal, lamb, mutton, pork, and kangaroo. Red meat does not include poultry (e.g. chicken, turkey) or fish. Participants will be provided with an in-depth table outlining what constitutes processed red meat foods. Participants may consume processed white meat foods. To monitor adherence to the intervention, participants will be advised to record their daily food and beverage intake in food diaries for the duration of the study. The food diaries will be collected weekly. Participants will be provided with either regular grade (18% fat) or premium grade (5% fat) raw beef mince. The raw beef will be pre-portioned and provided to participants during the study along with food safety handout, however the cooking style is up to the participant. Participants will be required to cook and consume 65g of cooked mince a day in week 2, and 130g a day of cooked mince in week 3. As this is a study of habitual diet, participants can cook the meat in any way they choose. No mince is consumed in weeks 1 and 4. Week 1: Normal diet with omission of all red and processed red meat Week 2: Normal diet with 65g/day of cooked beef mince. Week 3: Normal diet with 130g/day cooked beef mince. Week 4: Normal diet with omission of al red and processed meat