TitleMeat: The balance between nutrition and health. A review
Publication TypeJournal Article
Year of Publication2016
AuthorsDe Smet, S, Vossen, E
JournalMeat Sci.
KeywordsAdipose Tissue, alpha-Linolenic Acid, Animals, colorectal cancer, Colorectal Neoplasms, Energy Intake, Fatty Acids, Health Promotion, healthy diet, Humans, Long chain PUFA, Meat, Meat Products, Micronutrients, Nutritional Status, Omega-3, Randomized Controlled Trials as Topic, Red Meat, Risk Assessment, Trace elements

Fresh and processed meats provide high biological value proteins and important micronutrients. On the other hand, a working group of IARC recently classified processed meat as 'carcinogenic to humans' and red meat as 'probably carcinogenic to humans' for colorectal cancer, appealing to critically consider the future role of meat in a healthy diet. This manuscript first evaluates the contribution of meat consumption to the supply of important micronutrients in the human food chain, and the extent to which this can be improved by primary production strategies, and impacts on human health. Secondly, the IARC hazard analysis of the carcinogenicity of red and processed meat consumption is discussed, arguing that having more insight in the mechanisms of the association offers opportunities for mitigation. It is advocated that the benefits and risks associated with red and processed meat consumption should not necessarily cause dilemmas, if these meats are consumed in moderate amounts as part of balanced diets.