Meat and human health — current knowledge and research gaps
Research output: Contribution to journal › Review › Research › peer-review
Standard
Meat and human health — current knowledge and research gaps. / Geiker, Nina Rica Wium; Bertram, Hanne Christine; Mejborn, Heddie; Dragsted, Lars Ove; Kristensen, Lars; Ruiz Carrascal, Jorge; Bügel, Susanne; Astrup, Arne.
In: Foods, Vol. 10, No. 7, 1556, 2021.Research output: Contribution to journal › Review › Research › peer-review
Harvard
APA
Vancouver
Author
Bibtex
}
RIS
TY - JOUR
T1 - Meat and human health — current knowledge and research gaps
AU - Geiker, Nina Rica Wium
AU - Bertram, Hanne Christine
AU - Mejborn, Heddie
AU - Dragsted, Lars Ove
AU - Kristensen, Lars
AU - Ruiz Carrascal, Jorge
AU - Bügel, Susanne
AU - Astrup, Arne
N1 - CURIS 2021 NEXS 240
PY - 2021
Y1 - 2021
N2 - Meat is highly nutritious and contributes with several essential nutrients which are difficult to obtain in the right amounts from other food sources. Industrially processed meat contains preservatives including salts, possibly exerting negative effects on health. During maturation, some processed meat products develop a specific microbiota, forming probiotic metabolites with physiological and biological effects yet unidentified, while the concentration of nutrients also increases. Meat is a source of saturated fatty acids, and current WHO nutrition recommendations advise limiting saturated fat to less than ten percent of total energy consumption. Recent meta-analyses of both observational and randomized controlled trials do not support any effect of saturated fat on cardiovascular disease or diabetes. The current evidence regarding the effect of meat consumption on health is potentially confounded, and there is a need for sufficiently powered high-quality trials assessing the health effects of meat consumption. Future studies should include biomarkers of meat intake, identify metabolic pathways and include detailed study of fermented and other processed meats and their potential of increasing nutrient availability and metabolic effects of compounds.
AB - Meat is highly nutritious and contributes with several essential nutrients which are difficult to obtain in the right amounts from other food sources. Industrially processed meat contains preservatives including salts, possibly exerting negative effects on health. During maturation, some processed meat products develop a specific microbiota, forming probiotic metabolites with physiological and biological effects yet unidentified, while the concentration of nutrients also increases. Meat is a source of saturated fatty acids, and current WHO nutrition recommendations advise limiting saturated fat to less than ten percent of total energy consumption. Recent meta-analyses of both observational and randomized controlled trials do not support any effect of saturated fat on cardiovascular disease or diabetes. The current evidence regarding the effect of meat consumption on health is potentially confounded, and there is a need for sufficiently powered high-quality trials assessing the health effects of meat consumption. Future studies should include biomarkers of meat intake, identify metabolic pathways and include detailed study of fermented and other processed meats and their potential of increasing nutrient availability and metabolic effects of compounds.
KW - Faculty of Science
KW - Fermented meat
KW - Processed meat
KW - Cancer
KW - Cardiovascular disease
UR - https://doi.org/10.3390/foods10071556
U2 - 10.3390/foods10071556
DO - 10.3390/foods10071556
M3 - Review
C2 - 34359429
VL - 10
JO - Foods
JF - Foods
SN - 2304-8158
IS - 7
M1 - 1556
ER -
ID: 273756046