New research published on June 24 sheds light on why red meat may worsen inflammatory bowel disease and how other protein sources could help protect the gut. In a study published in Cellular and Molecular Gastroenterology, researchers found that mice fed a beef-based diet developed the most severe intestinal inflammation, while those consuming pea protein showed only mild symptoms.
Cases of inflammatory bowel disease have increased in the United States and worldwide over recent decades, alongside greater consumption of animal protein such as red meat. Previous studies have linked red meat intake to a higher risk of developing or relapsing IBD, but the biological reasons have remained unclear.
To better understand this connection, researchers tested diets containing different protein sources—including beef, eggs, dairy, soy, and pea—across multiple IBD models. In each case studied, beef protein led to more severe inflammation compared to other proteins. Pea protein resulted in the least severe inflammation. These findings were consistent across all models used and were independent of sex.
The study suggests that the source of dietary protein plays an important role in shaping gut health for individuals with IBD. Researchers observed that differences in inflammation appear to be driven by how gut microbes interact with both the intestinal barrier and bile acids—processes that can either promote or reduce inflammation.
The findings highlight potential for diet—particularly choices centered on specific types of dietary proteins—to help manage IBD symptoms. The results may also inform future dietary guidance aimed at reducing disease risk and severity.
