Animal Source Foods and Human Health during Evolution

Abstract

Animal source foods (ASF) have always been a constituent of human diets. Their pattern of use, however, changed in dramatic ways over the course of human evolution. Before 2 million years ago (mya), meat in particular was acquired opportunistically via hunting of small or young animals and scavenging of animals killed by other species. At some point after that time, humans began to hunt cooperatively, making possible the acquisition of meat from large game. The marked increase in human heights between 2.0 and 1.7 mya may be linked to more efficient means of acquiring meat, namely through hunting. The final pattern of meat (and other ASF) use before the modern era is associated with the shift from hunting and gathering beginning approximately 10,000 y ago. This fundamental dietary change resulted in a narrowing of diet, reduced consumption of meat and increased focus on domesticated grains. The study of archaeological human remains from around the world reveals that this period in human dietary history saw a decline in health, including increased evidence of morbidity (poorer dental health, increased occlusal abnormalities, increased iron deficiency anemia, increased infection and bone loss). Human populations living in developing and developed settings today rely on meats with lipid compositions that when eaten in excess promote cardiovascular disease. As humans become more sedentary and eat more high fat foods, we can expect to see increases in heart disease, osteoporosis and other diseases of "civilization."

A multidisciplinary reconstruction of Palaeolithic nutrition that holds promise for the prevention and treatment of diseases of civilisation

“…the Agricultural Revolution) starting some 10 Kya. Contrary to earlier belief, the advent of agriculture coincided with an overall decline in nutrition and general health, but at the same time provided an evolutionary advantage since it increased birth rates and thereby promoted net population growth (49,50) .…”

Evaluation of energy, protein, and selected micronutrient density of homemade complementary foods consumed by children between 6 months and 23 months in food insecure woredas of Wolayita zone, Southern Ethiopia

“…[7][8][9] Commonly observed dietary quality problems include too little variety; inappropriate consistency; too few essential vitamins and minerals, especially vitamin A, Fe, zinc (Zn), and Ca; too few essential fatty acids; and too few calories among nonbreastfed infants. 8,10,11 Commercial, fortified food products on the other hand are often beyond the reach of the poor. A growing proportion of people in the developing countries do not have the physical access and economic capability to purchase fortified products.…”

Achieving a nutrition revolution for Africa: The road to healthier diets and optimal nutrition

“…Animal-source foods, especially meat and fish/seafood, are rich sources of high-quality protein as well as the micronutrients whose deficiencies cause widespread illness in developing countries (including iron, zinc, vitamin A, and folate). Third, (over)consumption of animal-source foods has been linked to overweight/obesity and higher risks of nutrition-related NCDs (Larsen 2003;Popkin and Gordon-Larsen 2004;Popkin 2006Popkin , 2009. For example, excess intake of cholesterol is widely known to increase the risk of coronary disease and stroke (HPSCG 2004;LaRosa et al 1990;Yusuf et al 2001aYusuf et al , 2001b.…”