Should dietary guidelines recommend low red meat intake?

Leroy, Frédéric; Cofnas, Nathan

doi:10.1080/10408398.2019.1657063

Cited by 77 publications

(58 citation statements)

References 164 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Consequently, reducing red and processed meat intake can be seen as a good step both with respect to reducing climate and environmental impacts, and in relation to heath issues. Some authors, however, argue that the conclusions about the health risk of red meat are not supported by robust scientific evidence [67,68]. As an example, the authors refer to a meta-analysis of RCTs showing that eating meat does not lead to a deterioration of cardiovascular risk markers [69].…”

Section: Discussionmentioning

confidence: 99%

Development of a Danish Adapted Healthy Plant-Based Diet Based on the EAT-Lancet Reference Diet

2020

View full text Add to dashboard Cite

Plant-based diets have been linked to both health benefits and a lower climate impact. However, plant-based diets may represent both healthy and unhealthy dietary practices. The present study aimed to develop a nationally adapted healthy plant-based diet based on the global EAT-Lancet reference diet. Development took place in a series of steps. First, the original EAT-Lancet reference diet was evaluated based on food availability, i.e., using Danish food data (Model 1). Then, the model was further modified to reflect national food based dietary guidelines (FBDG) and characteristics of current consumption pattern, e.g., by including processed food, discretionary foods and beverages in the diet (Model 2). The contents of macronutrients, vitamins and minerals, except for vitamin D and iodine, were found to be sufficient for Model 2, according to the recommended nutrient density to be used for planning diets for groups of individuals aged 6–65 years. In addition, the study gave an insight into the nutrients and foods to be aware of in planning a predominantly plant-based diet, thereby providing directions for future revisions of sustainable FBDGs. These include a stronger emphasis on the intake of legumes, nuts and seeds, fruit and vegetables including dark green vegetables, whole-grain products and vegetable oils as well as lowering meat intake.

show abstract

Section: Discussionmentioning

confidence: 99%

Development of a Danish Adapted Healthy Plant-Based Diet Based on the EAT-Lancet Reference Diet

2020

View full text Add to dashboard Cite

show abstract

“…There are concerns that consumption of red meat increases risks for chronic diseases or metabolic disorders in humans, including obesity, type II diabetes mellitus, cardiovascular disease (the number one killer in the developed nations), ageing-related dysfunction and atrophy of organs (particularly, the brain and skeletal muscle), and cancers (Willet et al 2019). However, there is no direct evidence to support this view (Johnston et al 2019;Leroy and Cofnas 2019). Compelling evidence shows that taurine, creatine, carnosine, anserine, and 4-hydroxyproline, which are all abundant in red meat (e.g., beef, lamb and pork), play an important role in inhibiting oxidative stress (a common trigger of chronic diseases) and inflammation, ameliorating tissue (e.g., brain, heart, skeletal muscle, kidney, liver, gut, eye, and connective tissue) injury, improving metabolic profiles and the health of multiple systems, and enhancing immunity in animals and humans (Fig.…”

Section: Perspectivesmentioning

confidence: 99%

Important roles of dietary taurine, creatine, carnosine, anserine and 4-hydroxyproline in human nutrition and health

2020

Amino Acids

298

192

View full text Add to dashboard Cite

Taurine (a sulfur-containing β-amino acid), creatine (a metabolite of arginine, glycine and methionine), carnosine (a dipeptide; β-alanyl-l-histidine), and 4-hydroxyproline (an imino acid; also often referred to as an amino acid) were discovered in cattle, and the discovery of anserine (a methylated product of carnosine; β-alanyl-1-methyl-l-histidine) also originated with cattle. These five nutrients are highly abundant in beef, and have important physiological roles in anti-oxidative and antiinflammatory reactions, as well as neurological, muscular, retinal, immunological and cardiovascular function. Of particular note, taurine, carnosine, anserine, and creatine are absent from plants, and hydroxyproline is negligible in many plant-source foods. Consumption of 30 g dry beef can fully meet daily physiological needs of the healthy 70-kg adult human for taurine and carnosine, and can also provide large amounts of creatine, anserine and 4-hydroxyproline to improve human nutrition and health, including metabolic, retinal, immunological, muscular, cartilage, neurological, and cardiovascular health. The present review provides the public with the much-needed knowledge of nutritionally and physiologically significant amino acids, dipeptides and creatine in animal-source foods (including beef). Dietary taurine, creatine, carnosine, anserine and 4-hydroxyproline are beneficial for preventing and treating obesity, cardiovascular dysfunction, and ageing-related disorders, as well as inhibiting tumorigenesis, improving skin and bone health, ameliorating neurological abnormalities, and promoting well being in infants, children and adults. Furthermore, these nutrients may promote the immunological defense of humans against infections by bacteria, fungi, parasites, and viruses (including coronavirus) through enhancing the metabolism and functions of monocytes, macrophages, and other cells of the immune system. Red meat (including beef) is a functional food for optimizing human growth, development and health.

show abstract

“…Meat, including beef, is a significant component of the human diet with generally positive implications on health, economy, culture and environment [41][42][43]. Beef directly contributes to food and nutrition security through provision of energy (i.e., fat), high-biological-value protein, essential amino acids, unsaturated fatty acids (i.e., vaccenic acid, rumenic acid and omega-3 fatty acids), minerals (i.e., iron, copper, zinc, selenium and phosphorus) and vitamins (i.e., thiamine, niacin, riboflavin, cyanocobalamin and retinol) [44].…”

Section: Beefmentioning

confidence: 99%

“…Overall, current dietary recommendations to reduce the intake of red meat including beef for health and environmental reasons [63] could have devastating effects on poor communities who are both food and nutrition insecure. Recently, it has been argued that claims about the health issues (i.e., negative cardiometabolic outcomes and cancer mortality and incidences) of red meat are not only improbable in light of human evolutionary history, but are far from being supported by robust scientific evidence [42,43]. Similarly, claims about the devastating impact of red meat production on the environment ignore the essential role that grazing animals play in sustainable agriculture (e.g., biorecycling, soil fertilisation and biodiversity preservation) [42,64,65].…”

Section: Parameter Nguni Ac Malawi Zebu B Bonsmara C Aberdeen Angus Cmentioning

confidence: 99%

“…Recently, it has been argued that claims about the health issues (i.e., negative cardiometabolic outcomes and cancer mortality and incidences) of red meat are not only improbable in light of human evolutionary history, but are far from being supported by robust scientific evidence [42,43]. Similarly, claims about the devastating impact of red meat production on the environment ignore the essential role that grazing animals play in sustainable agriculture (e.g., biorecycling, soil fertilisation and biodiversity preservation) [42,64,65]. Therefore, recommendations must always be considered in a specific context, while in some western countries the reduction of meat consumption is recommendable, in many developing countries a higher consumption of products of animal origin is needed for a sustainable diet.…”

Section: Parameter Nguni Ac Malawi Zebu B Bonsmara C Aberdeen Angus Cmentioning

confidence: 99%

See 1 more Smart Citation

Livelihood, Food and Nutrition Security in Southern Africa: What Role Do Indigenous Cattle Genetic Resources Play?

et al. 2020

View full text Add to dashboard Cite

Of the 345 million people in the Southern African Development Community (SADC), 30.6% are severely food insecure, 8% malnourished and 50% live with less than US $1 per day, respectively. Livelihood, food and nutrition security have, therefore, become key priorities for the SADC region in response to these complex challenges. Given that 70% of the SADC population directly rely on agriculture for food, nutrition and income, sustained agricultural productivity may play an important role in achieving livelihood, food and nutrition security in the region. Being an important part of the agri-food system of marginalised communities in the region, cattle have great potential to contribute to the goal of reducing food and nutrition insecurity. The region has a population size of about 64 million cattle of which 75% of the population is kept under the smallholder farming systems, and primarily composed of indigenous tropical breeds. Most indigenous cattle breeds are, however, either undergoing rapid genetic dilution or at risk of extinction. At the same time, their environments, production and marketing systems are experiencing high rates of change in time and space. More importantly, indigenous cattle breeds in the region are undervalued. This makes it uncertain that future systems will have the adapted cattle breeds required for optimal livelihoods, food and nutrition security. To this end, the promotion of sustainable use of indigenous cattle for livelihood, food and nutrition security in the SADC region is strongly recommended.

show abstract

Should dietary guidelines recommend low red meat intake?

Cited by 77 publications

References 164 publications

Development of a Danish Adapted Healthy Plant-Based Diet Based on the EAT-Lancet Reference Diet

Development of a Danish Adapted Healthy Plant-Based Diet Based on the EAT-Lancet Reference Diet

Important roles of dietary taurine, creatine, carnosine, anserine and 4-hydroxyproline in human nutrition and health

Livelihood, Food and Nutrition Security in Southern Africa: What Role Do Indigenous Cattle Genetic Resources Play?

Contact Info

Product

Resources

About