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Nutritional Value of Meat and Meat Products and Their Role in Human Health

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A special issue of Nutrients (ISSN 2072-6643). This special issue belongs to the section "Proteins and Amino Acids".

Deadline for manuscript submissions: closed (20 November 2023) | Viewed by 51360

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Special Issue Editor

Prof. Dr. Joanna Stadnik

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Guest Editor

Department of Animal Raw Materials Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Lublin, Poland
Interests: dry-cured meat products; probiotic meat products; biogenic amines in food; bioactive peptides in meat and meat products
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Meat and meat products are ranked among the most nutritious food items available to humans, aiding in fulfilling most of their body requirements. They are an important source of energy and a range of nutrients, such as essential amino acids, minerals (iron, zinc, selenium), vitamins (B12, folic acid), and bioactive compounds (taurine, carnitine, carnosine, ubiquinone, glutathione and creatine). Meat and meat products exert a vital role in human evolution and are important components of a healthy and well-balanced diet. On the other hand, meat consumption, especially of red and processed meat (grilled, cured, smoked), is currently an area of scientific controversy and confusion as regards the relationship between their consumption and health outcomes, such as increased risk of cardiovascular diseases and colon cancer.

I invite you to publish original research papers and reviews on topics presenting current knowledge on the nutritional value and health effects of meat and meat products.

I believe that this Special issue will broaden the horizons of our knowledge on the role of meat and meat products in the human health.

You may choose our Joint Special Issue in Foods.

Prof. Dr. Joanna Stadnik
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

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
processed meat
nutritional value of meat
health benefits
cardiovascular disease
cancer

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Published Papers (14 papers)

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Editorial

Jump to: Research, Review, Other

4 pages, 190 KiB

Open AccessEditorial

Nutritional Value of Meat and Meat Products and Their Role in Human Health

by Joanna Stadnik

Nutrients 2024, 16(10), 1446; https://doi.org/10.3390/nu16101446 - 11 May 2024

Cited by 1 | Viewed by 2643

Abstract

Meat and meat products are among the most nutrient-dense food sources in the human diet [...] Full article

(This article belongs to the Special Issue Nutritional Value of Meat and Meat Products and Their Role in Human Health)

Research

Jump to: Editorial, Review, Other

17 pages, 4855 KiB

Open AccessArticle

Novel α-Glucosidase Inhibitory Peptides Identified In Silico from Dry-Cured Pork Loins with Probiotics through Peptidomic and Molecular Docking Analysis

by Paulina Kęska, Joanna Stadnik, Aleksandra Łupawka and Agata Michalska

Nutrients 2023, 15(16), 3539; https://doi.org/10.3390/nu15163539 - 11 Aug 2023

Cited by 8 | Viewed by 2150

Abstract

Diabetes mellitus is a serious metabolic disorder characterized by abnormal blood glucose levels in the body. The development of therapeutic strategies for restoring and maintaining blood glucose homeostasis is still in progress. Synthetic alpha-amylase and alpha-glucosidase inhibitors can improve blood glucose control in diabetic patients by effectively reducing the risk of postprandial hyperglycemia. Peptides of natural origin are promising compounds that can serve as alpha-glucosidase inhibitors in the treatment of type 2 diabetes. Potential alpha-glucosidase-inhibiting peptides obtained from aqueous and saline extracts from dry-cured pork loins inoculated with probiotic LAB were evaluated using in vitro and in silico methods. To identify the peptide sequences, liquid chromatography-mass spectrometry was used. For this purpose, in silico calculation methods were used, and the occurrence of bioactive fragments in the protein followed the ADMET approach. The most promising sequences were molecularly docked to test their interaction with the human alpha-glycosidase molecule (PDB ID: 5NN8). The docking studies proved that oligopeptides VATPPPPPPPK, DIPPPPM, TPPPPPPG, and TPPPPPPPK obtained by hydrolysis of proteins from ripening dry-cured pork loins showed the potential to bind to the human alpha-glucosidase molecule and may act effectively as a potential antidiabetic agent. Full article

(This article belongs to the Special Issue Nutritional Value of Meat and Meat Products and Their Role in Human Health)

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13 pages, 288 KiB

Open AccessArticle

Meat Consumption and Availability for Its Reduction by Health and Environmental Concerns: A Pilot Study

by Andrea Turnes, Paula Pereira, Helena Cid and Ana Valente

Nutrients 2023, 15(14), 3080; https://doi.org/10.3390/nu15143080 - 8 Jul 2023

Cited by 2 | Viewed by 1714

Abstract

(1) Background: Excessive meat consumption has raised multiple health and environmental concerns; however, there are no data on the population’s willingness to reduce its intake for these reasons. The current study aims to assess the frequency of meat intake and readiness to limit consumption due to concern about the impact on health and the environment in residents of the Lisbon metropolitan region. (2) Methods: This analytical cross-sectional observational study was carried out in 197 residents in the metropolitan region of Lisbon. The participants were divided into two groups by age (GI: 20–29 years; GII: 40–64 years). Meat consumption and willingness to reduce it were assessed through a questionnaire. (3) Results: Most participants (67%) reported not having knowledge about the ecological footprint of meat. Being a less frequent meat consumer (<1 time per day) is associated with a willingness 3.6 times higher (p < 0.001) to reduce meat consumption due to sensitivity to the impact on health and 4.0 times higher (p < 0.001) due to environmental reasons. (4) Conclusions: Lower meat consumption frequency was associated with reductions in this consumption for environmental and health reasons. Full article

(This article belongs to the Special Issue Nutritional Value of Meat and Meat Products and Their Role in Human Health)

17 pages, 2479 KiB

Open AccessArticle

Trends in Beef Intake in the United States: Analysis of the National Health and Nutrition Examination Survey, 2001–2018

by Clara S. Lau, Victor L. Fulgoni III, Mary E. Van Elswyk and Shalene H. McNeill

Nutrients 2023, 15(11), 2475; https://doi.org/10.3390/nu15112475 - 26 May 2023

Cited by 11 | Viewed by 3421

Abstract

Evidence-based dietary advice regarding meats (including beef), requires accurate assessment of beef and other red meat intakes across life stages. Beef intake is subject to misclassification due to the use of broad categories such as “red and processed meat”. In the current study, intake trends for total beef (i.e., any beef type) and specific beef types (fresh lean, ground, processed) among Americans participating in the National Health and Nutrition Examination Survey (NHANES) 2001–2018 (n = 74,461) were characterized and usual intake was assessed using NHANES 2011–2018 (n = 30,679). The usual intake amounts of beef were compared to those of relevant protein food subgroups modeled in the Healthy U.S.-Style Dietary Pattern (HDP) reported in the 2020–2025 Dietary Guidelines for Americans (DGA). Total per capita beef consumption declined an average of 12 g (p < 0.0001) for ages 2–18 years and 5.7 g (p = 0.0004) for ages 19–59 years per 2-yr NHANES cycle, over the 18-year timeframe, while remaining unchanged for Americans aged 60+ years. On a per capita basis, Americans aged 2 years and older consumed 42.2 g (1.5 ounces) of total beef per day. Fresh lean beef per capita consumption was 33.4 g (1.2 ounces) per day. Per capita intake was similar across all age groups and below the daily HDP modeled amount of 3.7 ounce equivalents for the “Meats, Poultry, Eggs” (MPE) subgroup, while approximately 75% of beef consumers’ intakes of total beef was within HDP modeling. Evidence from intake trends suggests beef is not overconsumed by the majority of Americans but rather within the amounts for MPE and red meat modeled in the HDP of the DGA at the 2000-calorie level. Full article

(This article belongs to the Special Issue Nutritional Value of Meat and Meat Products and Their Role in Human Health)

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12 pages, 1015 KiB

Open AccessEditor’s ChoiceArticle

Association of Pork (All Pork, Fresh Pork and Processed Pork) Consumption with Nutrient Intakes and Adequacy in US Children (Age 2–18 Years) and Adults (Age 19+ Years): NHANES 2011–2018 Analysis

by Sanjiv Agarwal and Victor L. Fulgoni III

Nutrients 2023, 15(10), 2293; https://doi.org/10.3390/nu15102293 - 13 May 2023

Cited by 11 | Viewed by 5838

Abstract

Pork is a rich source of high-quality protein and select nutrients. The objective of this work was to assess the intakes of all pork (AP), fresh pork (FP) and processed pork (PP) and their association with nutrient intake and meeting nutrient recommendations using 24 h dietary recall data. Usual intake was determined using the NCI method and the percentage of the population with intakes below the Estimated Average Requirement, or above the Adequate Intake for pork consumers and non-consumers, was estimated. About 52, 15 and 45% of children and 59, 20 and 49% of adults were consumers of AP, FP and PP, respectively, with mean intakes in consumers of 47, 60 and 38 g/day for children and 61, 77 and 48 g/day for adults, respectively. Among consumers of AP, FP and PP, the intakes of copper, potassium, selenium, sodium, zinc, thiamine, niacin, vitamin B₆ and choline were higher (p < 0.05) and a higher (p < 0.05) proportion met nutrient recommendations for copper, potassium, zinc, thiamin and choline compared to non-consumers. There were additional differences (p < 0.05) in intakes and adequacies for other nutrients between consumers and non-consumers depending upon the age group and pork type. In conclusion, pork intake was associated with higher intakes and adequacies in children and adults for certain key nutrients. Full article

(This article belongs to the Special Issue Nutritional Value of Meat and Meat Products and Their Role in Human Health)

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14 pages, 290 KiB

Open AccessArticle

Nutritional Effects of Removing a Serving of Meat or Poultry from Healthy Dietary Patterns—A Dietary Modeling Study

by Sanjiv Agarwal, Kathryn R. McCullough and Victor L. Fulgoni III

Nutrients 2023, 15(7), 1717; https://doi.org/10.3390/nu15071717 - 31 Mar 2023

Cited by 4 | Viewed by 2261

Abstract

Meat and poultry are nutrient-dense sources of protein and typically are recommended as part of an overall healthy diet. The objective was to assess the nutritional impact of removing a serving of meat/poultry in Healthy Dietary Patterns (HDPs) using a similar approach to that used by the USDA for Dietary Guidelines for Americans. Composites of minimally processed and further processed meat and poultry were developed and their nutrient profiles were used to accomplish modeling by removing nutrients of each meat and poultry composite from the HDPs. The removal of a 3 oz (85 g) serving of meat or poultry resulted in decreases (10% or more from baseline) in protein and several key micronutrients including iron, phosphorus, potassium, zinc, selenium, thiamine, riboflavin, niacin, vitamin B₆, vitamin B₁₂, and choline as well as cholesterol and sodium in the HDPs, and the decreases were consistent for most nutrients with the removal of either minimally processed (fresh) or further processed meat or poultry and even after adjusting for changes in calories. In conclusion, the results of this dietary modeling study show that the removal of a meat and poultry serving from HDPs resulted in decreases in protein and several key nutrients. Full article

(This article belongs to the Special Issue Nutritional Value of Meat and Meat Products and Their Role in Human Health)

11 pages, 292 KiB

Open AccessArticle

The Consumption of Animal and Plant Foods in Areas of High Prevalence of Stroke and Colorectal Cancer

by Kellie E. Mayfield, Julie Plasencia, Morgan Ellithorpe, Raeda K. Anderson and Nicole C. Wright

Nutrients 2023, 15(4), 993; https://doi.org/10.3390/nu15040993 - 16 Feb 2023

Cited by 2 | Viewed by 2944

Abstract

Diets of red and processed meat have been reported as important risk factors for developing colorectal cancer. Given the racial and ethnic differences in the incidence of colorectal cancer, patterns of food consumption, and areas of residence, particularly in the South, more data is needed on the relationship between residing in a high stroke area, colorectal cancer incidence levels, and red meat and processed meat consumption. We created online surveys to ascertain meat, red meat, and healthy food consumption levels. We used OLS regression to evaluate the association between residence in Stroke Belt states and colorectal cancer incidence quartiles with food consumption. We further used path analysis using structural equation modeling to evaluate if age, sex, race/ethnicity, income, and comorbidity index mediated the association between residence in the eight-state Stroke Belt, colorectal cancer incidence groups, and meat consumption. Our sample included 923 participants, with 167 (18.1%) residing in the Stroke Belt and 13.9% being in the highest colorectal cancer incidence group. The findings show that residing in a Stroke Belt state is predictive of the consumption of overall meat 0.93 more days per week or red meat 0.55 more days per week compared to those not residing in a Stroke Belt state. These data can be used to develop future diet interventions in these high-risk areas to reduce rates of colorectal cancer and other negative health outcomes. Full article

(This article belongs to the Special Issue Nutritional Value of Meat and Meat Products and Their Role in Human Health)

18 pages, 611 KiB

Open AccessArticle

Nutrients and Dementia: Prospective Study

by Hikaru Takeuchi and Ryuta Kawashima

Nutrients 2023, 15(4), 842; https://doi.org/10.3390/nu15040842 - 7 Feb 2023

Cited by 5 | Viewed by 3381

Abstract

The association of diet and nutrients with dementia risk is an interesting research topic. Middle-aged and older Europeans not diagnosed with dementia within two years of baseline were followed up and their data were analysed until 2021. The association between the nutrient quintiles measured by the web-based 24 h dietary and the risk of developing dementia was examined using a Cox proportional hazard model after adjusting for potential confounding factors. Approximately 160,000 subjects and 1200 cases were included in the analysis of each nutrient. A greater risk of dementia was associated with (a) no alcohol intake (compared with moderate to higher intake), (b) higher intake of total sugars and carbohydrates (compared with lower intake), (c) highest or lowest fat intake (compared with moderate intake), (d) quintiles of highest or lowest magnesium intake (compared with the quintile of the second highest intake), and (e) highest protein intake (compared with moderate intake). Overall, the present results are congruent with the importance of a moderate intake of certain nutrients. Full article

(This article belongs to the Special Issue Nutritional Value of Meat and Meat Products and Their Role in Human Health)

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14 pages, 1142 KiB

Open AccessArticle

Early Life Beef Consumption Patterns Are Related to Cognitive Outcomes at 1–5 Years of Age: An Exploratory Study

by Victoria C. Wilk, Michelle K. McGuire and Annie J. Roe

Nutrients 2022, 14(21), 4497; https://doi.org/10.3390/nu14214497 - 26 Oct 2022

Cited by 1 | Viewed by 3365

Abstract

Protein, iron, zinc, and choline affect early brain development and are found in beef. The aims of this study were to describe (1) early feeding practices related to introduction of beef in the rural US west (Idaho); (2) parental perceptions of beef as a first food, and (3) associations between early beef consumption and child cognition at 1–5 years. A total of 61 children and their parents were enrolled. Parents completed a survey and a food frequency questionnaire to assess perceptions of beef and early feeding practices along with their child’s dietary intake at 6–12 months. Children’s cognitive function was assessed using the Bayley-4 Scales of Infant and Toddler Development (12–35 months) and the NIH Toolbox for Assessment of Neurological and Behavioral Function (NIHTB) (3–5 years). Parents introduced beef at 7.79 ± 2.65 months of age, primarily so that their children could eat what the family was eating. Higher intake of beef (r = 0.41, p = 0.02), zinc (r = 0.45, p = 0.01), and choline (r = 0.39, p = 0.03) at 6–12 months was associated with better attention and inhibitory control at 3–5 years of age. These findings support the role of beef as an early food for cognitive development, although controlled dietary intervention studies are needed. Full article

(This article belongs to the Special Issue Nutritional Value of Meat and Meat Products and Their Role in Human Health)

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18 pages, 334 KiB

Open AccessEditor’s ChoiceArticle

Indexing of Fatty Acids in Poultry Meat for Its Characterization in Healthy Human Nutrition: A Comprehensive Application of the Scientific Literature and New Proposals

by Alessandro Dal Bosco, Alice Cartoni Mancinelli, Gaetano Vaudo, Massimiliano Cavallo, Cesare Castellini and Simona Mattioli

Nutrients 2022, 14(15), 3110; https://doi.org/10.3390/nu14153110 - 28 Jul 2022

Cited by 34 | Viewed by 3653

Abstract

Chicken meat is becoming the most consumed in the world for both economic and nutritional reasons; regarding the latter, the lipid profile may play positive or negative roles in the prevention and treatment of diseases. In this study, we define the state of the art of lipid-based nutritional indexes and used the lipid content and fatty acid profile (both qualitative and quantitative) of breast meat of two poultry genotypes with different growth rates and meat traits. Further, we summarize and review the definitions, implications, and applications of nutritional indexes used in recent years and others of our own design to provide a useful tool to researchers working in the field of meat quality (not only in poultry) to select the most appropriate index for their own scientific purposes. All indexes show advantages and disadvantages; hence, a rational choice should be applied to consider the nutritional effect of meat on human health and for a possible assessment of the most suitable rearing systems (genotype, feeding, farming system or postmortem handling). Full article

(This article belongs to the Special Issue Nutritional Value of Meat and Meat Products and Their Role in Human Health)

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Review

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24 pages, 572 KiB

Open AccessReview

Poultry Consumption and Human Cardiometabolic Health-Related Outcomes: A Narrative Review

by Gavin Connolly and Wayne W. Campbell

Nutrients 2023, 15(16), 3550; https://doi.org/10.3390/nu15163550 - 11 Aug 2023

Cited by 6 | Viewed by 7551

Abstract

Poultry meats, in particular chicken, have high rates of consumption globally. Poultry is the most consumed type of meat in the United States (US), with chicken being the most common type of poultry consumed. The amounts of chicken and total poultry consumed in the US have more than tripled over the last six decades. This narrative review describes nutritional profiles of commonly consumed chicken/poultry products, consumption trends, and dietary recommendations in the US. Overviews of the scientific literature pertaining to associations between, and effects of consuming chicken/poultry on, body weight and body composition, cardiovascular disease (CVD), and type II diabetes mellitus (T2DM) are provided. Limited evidence from randomized controlled trials indicates the consumption of lean unprocessed chicken as a primary dietary protein source has either beneficial or neutral effects on body weight and body composition and risk factors for CVD and T2DM. Apparently, zero randomized controlled feeding trials have specifically assessed the effects of consuming processed chicken/poultry on these health outcomes. Evidence from observational studies is less consistent, likely due to confounding factors such as a lack of a description of and distinctions among types of chicken/poultry products, amounts consumed, and cooking and preservation methods. New experimental and observational research on the impacts of consuming chicken/poultry, especially processed versions, on cardiometabolic health is sorely needed. Full article

(This article belongs to the Special Issue Nutritional Value of Meat and Meat Products and Their Role in Human Health)

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15 pages, 991 KiB

Open AccessReview

Risk Assessment of Micronutrients Deficiency in Vegetarian or Vegan Children: Not So Obvious

by Jean-Pierre Chouraqui

Nutrients 2023, 15(9), 2129; https://doi.org/10.3390/nu15092129 - 28 Apr 2023

Cited by 6 | Viewed by 7109

Abstract

Vegetarian diets have gained in popularity worldwide and therefore an increasing number of children may be exposed to the resulting nutritional consequences. Among them, the risk of micronutrient shortfall is particularly of concern. This narrative review aims to assess and discuss the relevance of micronutrient deficiency risk based on the available data. It mainly draws attention to iron, zinc, iodine, and vitamins B12 and D intake. Diets that are more restrictive in animal source foods, such as vegan diets, have a greater likelihood of nutritional deficiencies. However, the actual risk of micronutrient deficiency in vegetarian children is relatively difficult to assert based on the limitations of evidence due to the lack of well-designed studies. The risk of vitamin B12 deficiency must be considered in newborns from vegan or macrobiotic mothers and children with the most restrictive diet, as well as the risk of iron, zinc, and iodine deficiency, possibly by performing the appropriate tests. A lacto-ovo-vegetarian diet exposes a low risk if it uses a very varied diet with a sufficient intake of dairy products. Vegan and macrobiotic diets should be avoided during pregnancy and childhood. There is a need for education and nutrition guidance and the need for supplementation should be assessed individually. Full article

(This article belongs to the Special Issue Nutritional Value of Meat and Meat Products and Their Role in Human Health)

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