Meat is extremely nutritious and provides several essential nutrients
that are difficult to obtain in adequate amounts from other food sources. Meat that has been industrially processed contains preservatives such as salts, which may be harmful to one’s health. Some processed meat products develop a specific microbiota during maturation, forming probiotic metabolites with unknown physiological and biological effects, while nutrient concentration increases. Meat contains saturated fatty acids and current WHO nutrition guidelines recommend limiting saturated fat to less than 10% of total energy consumption.
Recent meta-analyses of observational and randomized controlled trials show no evidence of a link between saturated fat and either diabetes or heart disease. There is a need for high-quality, adequately powered trials to evaluate the health effects of meat consumption because the current evidence about how eating meat affects health is potentially confounded. Future research should identify metabolic pathways, examine in-depth the effects of fermented and other processed meats on nutrient availability and metabolic effects of compounds, as well as biomarkers of meat consumption.
Meat has been a staple of the human diet since ancient times
and is still in many populations today. While the quantity and origin of meat consumed varies between nations and cultures, the majority of Western main meals feature a meat-containing dish to which vegetable accompaniments are added as a side dish. Meat is a superior source of protein because it contains all essential amino acids, a number of vitamins, and minerals. Saturated fatty acids (SFAs) typically make up almost half of the fat in meat, and meat accounts for about half of the maximum advised intake of SFAs, despite minor variations depending on the species, the animal’s diet, and its age. Since several sizable observational studies have linked a high intake of red and processed meat with an increased risk of cardiovascular disease, cancer, all-cause mortality, and type 2 diabetes, the high contribution of SFA has come under the spotlight. Over the past 30 years, dietary recommendations have promoted limiting SFA intake to less than 10% of total dietary energy in order to lower the risk of mortality and disease. Although the composition of SFAs in various foods varies, SFAs are present in a wide variety of foods. Furthermore, these foods also differ in structure and content of other nutrients, causing the foods to exert different physiological effects. The current recommendations to reduce SFA intake fails to take into account the different effects of SFAs from different sources
Things You Didn’t Know Meat
Meat provides us with amino acids, having an ideal composition to support protein synthesis for constructing and maintaining muscle because it is chemically similar to human skeletal muscle. For the maintenance of both physical function and metabolic health, support, and maintenance of skeletal muscle mass is crucial. To prevent age-related declines in muscle strength and frailty, meat is a crucial component of the diet for the elderly (sarcopenia). While meat is an essential source of amino acids, it also contains amino acids, metabolites derived from amino acids, and peptides with significant bioactive properties. Thus, it has been suggested that the amino acids taurine, creatine, hydroxyproline, carnosine, and anserine, which are all primarily obtained from meat, have significant physiological effects.
Finally, meat is a good source of high-quality proteins, minerals, vitamins, and other compounds that are hard to get in large enough quantities from other sources. The evidence that is currently available is conflicting and does not support the idea that eating meat as part of a healthy diet raises the risk of illness.