Meat in the Diet: Differentiating Benefits and Risks of Different Types of Meat
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Meat".
Deadline for manuscript submissions: closed (31 January 2022) | Viewed by 56382
Special Issue Editors
Interests: bioactive compounds; health effects of animal-derived foods; functional feed/food; animal nutrition; human nutrition
Special Issues, Collections and Topics in MDPI journals
Interests: health effects of animal-derived foods; human nutrition; cardiometabolic diseases
Special Issue Information
Dear Colleagues,
Meat is a common food and a staple in many diets worldwide, and global demand for it is predicted to increase by up to 100% by 2050. Meat as a protein-rich and carbohydrate-“low” product contributes to a low glycemic index, which is assumed to be “beneficial” with respect to obesity, diabetes development, and cancer (insulin resistance hypothesis). As an essential part of a mixed diet, meat ensures adequate delivery of essential micronutrients and amino acids and is involved in regulatory processes of energy metabolism for human health and development. However, despite being a key and unique source of high-quality proteins, iron, and zinc, red and particularly processed meat seems now to be associated with increased risk of colorectal cancer and cardiovascular disease. While differences between meat types (red, white, different cuts, processed meats, etc.) may not be clear to many consumers, differential benefits and risks on chronic disease development between them are substantial. For example, a recent World Cancer Research Fund report concluded that consumption of red meat is “probably carcinogenic” but processed meat “causes colorectal cancer”. This suggests a clear distinction between the two meat groups, although there is uncertainty about the definitions of red (e.g., beef and pork are both classified as red) and processed meat, which is a very variable commodity which can differ between countries.
Given the considerable uncertainly of these issues in both the science and consumer populations, bringing all the evidence together in a Special Issue would not only add clarity but highlight future research needs.
Dr. Carlotta Giromini
Prof. D. Ian Givens
Guest Editors
Manuscript Submission Information
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Keywords
- Meat quality
- Functionality
- Chronic disease risk
- Processed meat
- Red meat
- White meat
- Nutrients
- Protein quality