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Why Animal-Derived Foods Have Been, Are and Will Be Essential for Human Nutrition

A special issue of Nutrients (ISSN 2072-6643). This special issue belongs to the section "Nutrition and Public Health".

Deadline for manuscript submissions: 20 February 2025 | Viewed by 14353

Special Issue Editor

Prof. Dr. Jose M. Miranda

E-Mail Website
Guest Editor
Laboratorio de Higiene Inspección y Control de Alimentos, Departamento de Química Analítica, Nutrición y Bromatología, Universidade de Santiago de Compostela, Lugo, Spain
Interests: food additives and contaminants; metagenomics; gut microbiota; capillary electrophoresis; tandem mass spectrometry
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Currently, legal regulations which have the aim of putting an end to small food producers, who are drowning in restrictions of all kinds, are being passed, while large operators in the food sector (which are, in some cases, merged with big pharma) are monopolizing the global food production market. Through these regulations, meat consumption is demonized, fishing capacity is limited or directly prohibited, the dairy sector is accused of being a major contributor to climate change and the consumption of artificial substitutes for meat and fish is encouraged among the population. Likewise, messages promoting the consumption of plant-based or artificial substitutes are being disseminated by the general media.

This monographic issue calls for papers that study the benefits of animal-derived foods in the future in a balanced diet. Therefore, all studies (whether they are clinical trials, in vitro tests, tests with experimental animals, reviews, meta-analyses or epidemiological studies) that test the need for foods of animal origin in the context of human nutrition are welcome.

Research articles and reviews about the following topics are of special interest to this Special Issue:

-Studies testing the beneficial effects of meat, seafood and dairy composition.

-Animal-origin food production and environmental, economic and social benefits.

-The psychosocial benefits of a balanced diet.

-Controversies regarding the production of artificial protein derivatives.

-Studies comparing the health effects of animal-derived foods versus vegan diets.

Prof. Dr. Jose M. Miranda
Guest Editor

Manuscript Submission Information

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Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Nutrients is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • meat
  • fish
  • shellfish
  • dairy foods
  • eggs
  • vegan risks
  • artificial meat
  • non-conventional protein sources
  • health risks
  • emotional health

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Published Papers (6 papers)

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Research

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26 pages, 969 KiB  
Article
Effect of Consuming Salmon Products on Vitamin D Status of Young Caucasian Women in Autumn—A Randomized 8-Week Dietary VISA 2 (Vitamin D in Salmon Part 2) Intervention Study
by Zofia Utri-Khodadady, Dominika Głąbska and Dominika Guzek
Nutrients 2024, 16(20), 3565; https://doi.org/10.3390/nu16203565 - 21 Oct 2024
Viewed by 1473
Abstract
Background/Objectives: Young women are often at risk of vitamin D deficiency, while fatty fish can provide significant amounts of it, which is especially important when no vitamin D skin synthesis is possible due to limited sunshine exposure. This study aimed to analyze the [...] Read more.
Background/Objectives: Young women are often at risk of vitamin D deficiency, while fatty fish can provide significant amounts of it, which is especially important when no vitamin D skin synthesis is possible due to limited sunshine exposure. This study aimed to analyze the impact of increasing the intake of salmon in various forms (smoked salmon, salmon sausages) on vitamin D status of young women in autumn. Methods: The 8-week intervention involved 120 non-obese women, aged 20–25 years. Participants were randomly assigned to one of three groups: smoked salmon (25 g/day), salmon sausage (100 g/day), or a control group. Both intervention products provided approximately 5 µg of vitamin D daily. Serum concentrations of 25(OH)D as well as vitamin D intakes were assessed pre-, mid-, and post-intervention. Results: The median vitamin D intake at baseline was 2.7–3.4 µg/day and did not differ between the groups (p > 0.05), while during the intervention, it was highest in the smoked salmon group (p < 0.001) and amounted to 7.3 µg/day. While all groups experienced a decrease in 25(OH)D serum concentrations, the decrease was significantly smaller in the salmon sausage group compared to the control group (−4.3 vs. −15.0 nmol/L, p < 0.05), and no significant difference was observed between the smoked salmon and control group after 8 weeks (p > 0.05). Moreover, in the salmon sausage group, the intervention was more effective among participants with an inadequate vitamin D status at baseline (25(OH)D change after the intervention: −3.0 vs. −5.4 nmol/L, p < 0.05; inadequate vs. adequate baseline vitamin D status). Conclusions: Increasing the intake of salmon, and hence of vitamin D, was not enough to maintain the vitamin D status of young women in autumn. It seems that other, not-yet-fully-understood factors, may influence vitamin D absorption and/or metabolism, thereby affecting the outcomes of such interventions indicating that further research is needed. Nevertheless, it may be concluded that increasing salmon sausage intake might aid slow down the natural decline of 25(OH)D in young women in autumn. Full article
(This article belongs to the Special Issue Why Animal-Derived Foods Have Been, Are and Will Be Essential for Human Nutrition)
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Review

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28 pages, 466 KiB  
Review
Unveiling the Nutritional Quality of Terrestrial Animal Source Foods by Species and Characteristics of Livestock Systems
by Ana María Rueda García, Patrizia Fracassi, Beate D. Scherf, Manon Hamon and Lora Iannotti
Nutrients 2024, 16(19), 3346; https://doi.org/10.3390/nu16193346 - 2 Oct 2024
Viewed by 1726
Abstract
Background. It is well-established that a range of macronutrients, micronutrients and bioactive compounds found in animal-source foods play unique and important roles in human health as part of a healthy diet. Methods. This narrative review focuses on terrestrial animal source foods (TASFs). It [...] Read more.
Background. It is well-established that a range of macronutrients, micronutrients and bioactive compounds found in animal-source foods play unique and important roles in human health as part of a healthy diet. Methods. This narrative review focuses on terrestrial animal source foods (TASFs). It particularly analyzes five groups: poultry eggs, milk, unprocessed meat, foods from hunting and wildlife farming, and insects. The objectives were as follows: (1) examine the nutrient composition of TASFs within and across livestock species, drawing on the country and regional food composition databases; (2) analyze the influence of intrinsic animal characteristics and production practices on TASF nutritional quality. Results. TASFs are rich in high-quality proteins and fats, as well as micronutrients such as vitamin B12, iron or zinc. This study found differences in the nutritional quality of TASFs by livestock species and animal products, as well as by characteristics of livestock production systems. Our findings suggest that there may be public health opportunities by diversifying TASF consumption across species and improving certain aspects of the production systems to provide products that are both more sustainable and of higher quality. Conclusions. Future research should adopt a more holistic approach to examining the food matrix and the dietary patterns that influence TASF digestibility. It is necessary to include meat from hunting and wildlife farming and insects in global food composition databases, as limited literature was found. In addition, scarce research focuses on low- and middle-income countries, highlighting the need for further exploration of TASF food composition analysis and how intrinsic animal characteristics and livestock production system characteristics impact their nutritional value. Full article
(This article belongs to the Special Issue Why Animal-Derived Foods Have Been, Are and Will Be Essential for Human Nutrition)
22 pages, 1947 KiB  
Review
Terrestrial Animal Source Foods and Health Outcomes for Those with Special Nutrient Needs in the Life Course
by Lora Iannotti, Ana María Rueda García, Giulia Palma, Fanette Fontaine, Beate Scherf, Lynnette M. Neufeld, Rachel Zimmerman and Patrizia Fracassi
Nutrients 2024, 16(19), 3231; https://doi.org/10.3390/nu16193231 - 24 Sep 2024
Viewed by 2387
Abstract
Background. Animal source foods are under scrutiny for their role in human health, yet some nutritionally vulnerable populations are largely absent from consideration. Methods. Applying a Population Intervention/Exposure Comparator Outcome (PICO/PECO) framework and prioritizing systematic review and meta-analyses, we reviewed the literature on [...] Read more.
Background. Animal source foods are under scrutiny for their role in human health, yet some nutritionally vulnerable populations are largely absent from consideration. Methods. Applying a Population Intervention/Exposure Comparator Outcome (PICO/PECO) framework and prioritizing systematic review and meta-analyses, we reviewed the literature on terrestrial animal source foods (TASFs) and human health, by life course phase. Results. There were consistent findings for milk and dairy products on positive health outcomes during pregnancy and lactation, childhood, and among older adults. Eggs were found to promote early childhood growth, depending on context. Unprocessed meat consumption was associated with a reduced risk for anemia during pregnancy, improved cognition among school-age children, and muscle health in older adults. Milk and eggs represent a risk for food sensitivities/allergies, though prevalence is low, and individuals tend to outgrow the allergies. TASFs affect the human microbiome and associated metabolites with both positive and negative health repercussions, varying by type and quantity. Conclusions. There were substantial gaps in the evidence base for studies limiting our review, specifically for studies in populations outside high-income countries and for several TASF types (pig, poultry, less common livestock species, wild animals, and insects). Nonetheless, sufficient evidence supports an important role for TASFs in health during certain periods of the life course. Full article
(This article belongs to the Special Issue Why Animal-Derived Foods Have Been, Are and Will Be Essential for Human Nutrition)
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23 pages, 731 KiB  
Review
Substitutive Effects of Milk vs. Vegetable Milk on the Human Gut Microbiota and Implications for Human Health
by Alicia del Carmen Mondragon Portocarrero, Aroa Lopez-Santamarina, Patricia Regal Lopez, Israel Samuel Ibarra Ortega, Hatice Duman, Sercan Karav and Jose Manuel Miranda
Nutrients 2024, 16(18), 3108; https://doi.org/10.3390/nu16183108 - 14 Sep 2024
Viewed by 3799
Abstract
Background: In the last two decades, the consumption of plant-based dairy substitutes in place of animal-based milk has increased in different geographic regions of the world. Dairy substitutes of vegetable origin have a quantitative composition of macronutrients such as animal milk, although the [...] Read more.
Background: In the last two decades, the consumption of plant-based dairy substitutes in place of animal-based milk has increased in different geographic regions of the world. Dairy substitutes of vegetable origin have a quantitative composition of macronutrients such as animal milk, although the composition of carbohydrates, proteins and fats, as well as bioactive components, is completely different from that of animal milk. Many milk components have been shown to have relevant effects on the intestinal microbiota. Methods: Therefore, the aim of this review is to compare the effects obtained by previous works on the composition of the gut microbiota after the ingestion of animal milk and/or vegetable beverages. Results: In general, the results obtained in the included studies were very positive for animal milk intake. Thus, we found an increase in gut microbiota richness and diversity, increase in the production of short-chain fatty acids, and beneficial microbes such as Bifidobacterium, lactobacilli, Akkermansia, Lachnospiraceae or Blautia. In other cases, we found a significant decrease in potential harmful bacteria such as Proteobacteria, Erysipelotrichaceae, Desulfovibrionaceae or Clostridium perfingens after animal-origin milk intake. Vegetable beverages have also generally produced positive results in the gut microbiota such as the increase in the relative presence of lactobacilli, Bifidobacterium or Blautia. However, we also found some potential negative results, such as increases in the presence of potential pathogens such as Enterobacteriaceae, Salmonella and Fusobacterium. Conclusions: From the perspective of their effects on the intestinal microbiota, milks of animal origin appear to be more beneficial for human health than their vegetable substitutes. These different effects on the intestinal microbiota should be considered in those cases where the replacement of animal milks by vegetable substitutes is recommended. Full article
(This article belongs to the Special Issue Why Animal-Derived Foods Have Been, Are and Will Be Essential for Human Nutrition)
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17 pages, 1932 KiB  
Review
Lactoferrin: A Promising Therapeutic Molecule against Human Papillomavirus
by Merve Kaplan, Merve Baktıroğlu, Arda Erkan Kalkan, Ahmet Alperen Canbolat, Mauro Lombardo, António Raposo, José Luiz de Brito Alves, Anna Maria Witkowska and Sercan Karav
Nutrients 2024, 16(18), 3073; https://doi.org/10.3390/nu16183073 - 12 Sep 2024
Viewed by 1642
Abstract
Lactoferrin is a multifunctional glycoprotein naturally found in mammalian secretions, predominantly in colostrum and milk. As a key component of dairy foods, lactoferrin enhances viral protection and boosts human health, owing to its fundamental properties including antiviral, anti-inflammatory, and immune-modulatory effects. Importantly, the [...] Read more.
Lactoferrin is a multifunctional glycoprotein naturally found in mammalian secretions, predominantly in colostrum and milk. As a key component of dairy foods, lactoferrin enhances viral protection and boosts human health, owing to its fundamental properties including antiviral, anti-inflammatory, and immune-modulatory effects. Importantly, the antiviral effect of lactoferrin has been shown against a range of viruses causing serious infections and threatening human health. One of the viruses that lactoferrin exerts significant antiviral effects on is the human papillomavirus (HPV), which is the most prevalent transmitted infection affecting a myriad of people around the world. Lactoferrin has a high potential to inhibit HPV via different mechanisms, including direct binding to viral envelope proteins or their cell receptors, thereby hindering viral entry and immune stimulation by triggering the release of some immune-related molecules through the body, such as lymphocytes. Along with HPV, lactoferrin also can inhibit a range of viruses including coronaviruses and hepatitis viruses in the same manner. Here, we overview the current knowledge of lactoferrin and its effects on HPV and other viral infections. Full article
(This article belongs to the Special Issue Why Animal-Derived Foods Have Been, Are and Will Be Essential for Human Nutrition)
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15 pages, 1138 KiB  
Review
Revealing the Potency of Growth Factors in Bovine Colostrum
by Yalçın Mert Yalçıntaş, Hatice Duman, Jose M. Miranda López, Alicia C. Mondragón Portocarrero, Mauro Lombardo, Farid Khallouki, Wojciech Koch, Matteo Bordiga, Hesham El-Seedi, António Raposo, Jose Luiz de Brito Alves and Sercan Karav
Nutrients 2024, 16(14), 2359; https://doi.org/10.3390/nu16142359 - 21 Jul 2024
Cited by 2 | Viewed by 2562
Abstract
Colostrum is a nutritious milk synthesized by mammals during the postpartum period, and its rich bioactive components has led to a global increase in the consumption of bovine colostrum as a supplement. Bovine colostrum contains key components such as immunoglobulins, oligosaccharides, lactoferrin and [...] Read more.
Colostrum is a nutritious milk synthesized by mammals during the postpartum period, and its rich bioactive components has led to a global increase in the consumption of bovine colostrum as a supplement. Bovine colostrum contains key components such as immunoglobulins, oligosaccharides, lactoferrin and lysozyme. It is a special supplement source due to its natural, high bioavailability and high concentrations of growth factors. Growth factors are critical to many physiological functions, and considering its presence in the colostrum, further research must be conducted on its safe application in many bodily disorders. Growth factors contribute to wound healing, muscle and bone development, and supporting growth in children. Additionally, the molecular mechanisms have been explored, highlighting the growth factors roles in cell proliferation, tissue regeneration, and the regulation of immune responses. These findings are crucial for understanding the potential health effects of bovine colostrum, ensuring its safe use, and forming a basis for future clinical applications. This review article examines the growth factors concentration in bovine colostrum, their benefits, clinical studies, and molecular mechanisms. Full article
(This article belongs to the Special Issue Why Animal-Derived Foods Have Been, Are and Will Be Essential for Human Nutrition)
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