Lowmeat

Lowmeat is a non-official term used to describe dietary patterns that deliberately reduce meat consumption. It is not a formal medical diagnosis or standardized diet, and adherents may include meat occasionally while prioritizing plant-based foods and alternative protein sources.

Because there is no universal standard, definitions vary. Some describe lowmeat as limiting meat to one or several meals per week, or keeping meat as a small portion of daily intake. Others focus on minimizing red and processed meats while allowing poultry or fish.

Rationale and foods: Motivations include health considerations, environmental concerns, and ethical factors. Typical lowmeat patterns emphasize legumes, grains, vegetables, fruits, nuts, seeds, tofu, tempeh, eggs and dairy for protein; meat is used sparingly, often as flavoring or an occasional main dish.

Nutritional considerations: Those following a lowmeat approach should plan to meet protein needs and micronutrients such as iron, zinc, B12, and iodine. A varied intake of legumes, whole grains, seeds, nuts, leafy greens, dairy or fortified substitutes helps prevent gaps; fortified foods or supplements may be needed for strict non-meat patterns.

Practical considerations: Social dining, meal planning, and cooking time can present challenges for lowmeat eaters, especially when dining out or traveling. Substituting plant proteins, experimenting with meatless recipes, and using flavor enhancers such as herbs, spices, and umami-rich ingredients can ease adherence.

See also flexitarianism, vegetarianism, plant-based diet.