Anxieties, concerns and facts about meat consumption and health: A Short Review

Abstract

Meat from food animals is an important and long established dietary source of protein and essential nutrients. Many studies consistently reported that red and white meat can act as an important source of nutrients like iron, zinc, selenium and vitamin B12. However, various reports have also confirmed a positive correlation between meat consumption and the risk of cardiovascular disease and colon cancer, which led to a negative perception of the role of animal protein source in health. The aim of this review is to highlight on existing literature on risks and benefits of meat consumption, focusing on anxieties, myths, concerns and accurate facts. While we investigate many such reports about the correlation between meat consumption and the risk of such diseses, we could identify several methodological limitations and inconsistencies, which may affect the validity of their research findings. There is no well-built report or study to support the recent conclusion from the World Cancer Research Fund (WCRF) about red meat and its suspected role in colon cancer. Several cohort studies indicated the role of lean meat as positive moderator of lipid profiles as well as dietary source of anti-inflammatory long chain (LC) ω3 PUFAs and conjugated linoleic acid (CLA). In conclusion, moderate level of meat consumption as part of a balanced diet is unlikely to increase risk for cardiovascular disease or colorectal cancer, but may unquestionably influence nutrient bioavailability and fatty acid profiles, thereby positively lead to better health benefits. Keywords: Meat consumption, red meat, conjugated linoleic acid, meat nutrients