MEAT CONSUMPTION AND HUMAN HEALTH

the World Health Organization (WHO) in alliances with organizations such as the World Organization for Animal Health (OIE) have highlighted the "One Health" approach to prevent and control global health risks that threaten human and animal health related to the environment, to fulfill the objectives of the 2030 agenda for sustainable development. Therefore, in this context it is important to highlight the role of diet and in particular the benefits of meat consumption to maintain human health.

The consumption of meat and foods of animal origin plays a fundamental role in our state of health, growth, and nutrition. The meat consumption has been part of our evolutionary process, since it has been proven that hominids began eating meat at least 2.6 million years ago, which significantly influenced the cranial and intellectual development, as well as the physiology and microbiota of the gastrointestinal tract. At the same time, meat consumption has influenced other aspects of  our society  including cultural, economic and the environmental development.

Meat and foods of animal origin are recognized as an excellent source of nutrients, especially for protein with content of high biological quality and digestibility, in contrast  with other natural plant foods. Meat proteins have essential amino acids that our body cannot synthesize and must be obtained from the diet, to ensure the optimal physical and mental development thorough all stages of the life of the human being.  Proteins are essential for the synthesis and regeneration of muscle, nervous and bone tissues; as well as for the maintenance of the immune system, the healing processes, the regulation of hormones and to guarantee physical and intellectual activity. Proteins also reduce the risk of sarcopenia or progressive loss of muscle mass. Some proteins are also involved in cellular metabolism, as well as in the transport of nutrients and oxygen.

On the other hand, meat also provides lipids that are essential in the formation of the cell membrane, which is responsible for the transport of nutrients. At the same time, they offer protection and thermal insulation to vital organs. As part of lipids, meat also provides omega-3 essential fatty acids, and fatty acids such as stearic and oleic that can reduce serum levels of low-density lipoprotein (LDL) cholesterol. While the lipid content in meat ranges from 3 to 30%, the consumption of lean cuts is recommended to limit the caloric content.

Among the micronutrients provided by meat, minerals such as heme iron, zinc, selenium, phosphorus, and magnesium stand out, which have greater bioavailability compared to other sources. Selenium improves the cellular response to oxidative damage, as well as the immune response. While iron participates in the processes of cellular respiration, synthesis of DNA, collagen, and neurotransmitters such as serotonin and dopamine.  Likewise, meat is a source of vitamins especially of the B complex (thiamine, riboflavin, niacin, B6 and B12) that participate in the formation of red blood cells, in the functioning of the nervous and immune systems, in the regulation of energy metabolism, as well as in the maintenance of skin and mucous membranes. Other micronutrients provided by meat are: (i) creatinine which is a source of muscle energy, (ii) taurine and glutathione which have antioxidant action and (iii) choline which is a precursor of phospholipids and neurotransmitters.

The WHO points out that deficiencies, as well as excesses and imbalances in caloric and nutrient intake are causes of malnutrition problems, which include wasting (low weight over height), chronic malnutrition (nutritional dwarfism) and obesity, among others. These conditions directly affect the predisposition and vulnerability to disease and limit intellectual, physical and cognitive development. Therefore, the FAO points out that meat as part of a balanced diet is important for health; It also considers that to combat malnutrition and undernutrition, at least 20 g of animal protein per day should be consumed, although these requirements vary with age, weight, and physical activity.

In conclusion, meat is an important source of high-quality nutrients and should be part of a balanced, diverse, and sufficient diet. It is necessary to promote actions that promote the development of the livestock sector, promote education and poverty alleviation through the promotion of safe and sustainable systems of production, processing and marketing of meat and meat products.

This and other topics are part of the next FORO AMEXITEC 2023, to be held on October 26 and 27. Be part of the FORO AMEXITEC 2023 check the call for the presentation of free works and sponsors on our site https://amexitec.org/index.php/4to-foro-amexitec.