The role of red meat in the diet: nutrition and health benefits
2015/12/08 by Laura Wyness, L. Wyness · 28 citations
Medicine · Environmental Science · #Nutritional Studies and Diet #Diet and metabolism studies #Agriculture Sustainability and Environmental Impact
paper · pdf · doi:10.1017/s0029665115004267
Abstract
Red meat has been an important part of the human diet throughout human evolution. When included as part of a healthy, varied diet, red meat provides a rich source of high biological value protein and essential nutrients, some of which are more bioavailable than in alternative food sources. Particular nutrients in red meat have been identified as being in short supply in the diets of some groups of the population. The present paper discusses the role of red meat in the diets of young infants, adolescents, women of childbearing age and older adults and highlights key nutrients red meat can provide for these groups. The role of red meat in relation to satiety and weight control is discussed as the inclusion of lean red meat in a healthy, varied diet may help weight loss as part of an energy-reduced diet. A summary of the UK advice on the amount of red meat that can be consumed as part of a healthy, varied diet is also provided.
Cited by
- The contribution of fisheries and aquaculture to the global protein supply
- From muscle to functional food: Nutritional quality and health-related traits of eight muscles from female feral red deer in Poland
- Evaluating the environmental impacts of dietary recommendations
- Associations between explorative dietary patterns and serum lipid levels and their interactions with ApoA5 and ApoE haplotype in patients with recently diagnosed type 2 diabetes. [europepmc]
- Red meat and chicken consumption and its association with high blood pressure and obesity in South Korean children and adolescents: a cross-sectional analysis of KSHES, 2011-2015. [europepmc]
- Dietary Factors Associated with Plasma Thyroid Peroxidase and Thyroglobulin Antibodies. [europepmc]
- Meat, Meat Products and Seafood as Sources of Energy and Nutrients in the Average Polish Diet. [europepmc]
- Food Products as Sources of Protein and Amino Acids-The Case of Poland. [europepmc]
- How Important are Cereals and Cereal Products in the Average Polish Diet? [europepmc]
- Trends in Processed Meat, Unprocessed Red Meat, Poultry, and Fish Consumption in the United States, 1999-2016. [europepmc]
- Associations of plasma, RBCs, and hair carbon and nitrogen isotope ratios with fish, meat, and sugar-sweetened beverage intake in a 12-wk inpatient feeding study. [europepmc]
- Phenotypic and Genotypic Assessment of Antibiotic Resistance and Genotyping of vacA, cagA, iceA, oipA, cagE , and babA2 Alleles of Helicobacter pylori Bacteria Isolated from Raw Meat. [europepmc]
- Red meat consumption and its association with hypertension and hyperlipidaemia among adult Maasai pastoralists of Ngorongoro Conservation Area, Tanzania. [europepmc]
- Understanding the Political Challenge of Red and Processed Meat Reduction for Healthy and Sustainable Food Systems: A Narrative Review of the Literature. [europepmc]
- The Southern European Atlantic Diet and all-cause mortality in older adults. [europepmc]
- Enhancing the Nutritional Value of Red Meat through Genetic and Feeding Strategies. [europepmc]
- Who has a beef with reducing red and processed meat consumption? A media framing analysis. [europepmc]
- The contribution of fisheries and aquaculture to the global protein supply. [europepmc]
- Is Eating Less Meat Possible? Exploring the Willingness to Reduce Meat Consumption among Millennials Working in Polish Cities. [europepmc]
- Nutritional Benefits from Fatty Acids in Organic and Grass-Fed Beef. [europepmc]
- Biological Properties of Vitamins of the B-Complex, Part 1: Vitamins B 1 , B 2 , B 3 , and B 5 . [europepmc]
- Benefits and Risks Associated with Meat Consumption during Key Life Processes and in Relation to the Risk of Chronic Diseases. [europepmc]
- Red meat consumption and risk for dyslipidaemia and inflammation: A systematic review and meta-analysis. [europepmc]
- Partial replacement of red and processed meat with legumes: a modelling study of the impact on nutrient intakes and nutrient adequacy on the population level. [europepmc]
- Poultry Consumption and Human Health: How Much Is Really Known? A Systematically Searched Scoping Review and Research Perspective. [europepmc]
- A cause-effect relationship between Graves' disease and the gut microbiome contributes to the thyroid-gut axis: A bidirectional two-sample Mendelian randomization study. [europepmc]
- Content and Availability of Minerals in Plant-Based Burgers Compared with a Meat Burger. [europepmc]
- Effect of Consumption of Animal Products on the Gut Microbiome Composition and Gut Health. [europepmc]
Related