Meat consumption, health, and the environment

Godfray, H. Charles J.; Aveyard, Paul; Garnett, Tara; Hall, Jim W.; Key, Timothy J.; Lorimer, Jamie; Pierrehumbert, R. T.; Scarborough, Peter; Springmann, Marco; Jebb, Susan A.

doi:10.1126/science.aam5324

Cited by 1,378 publications

(953 citation statements)

References 79 publications

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“…However, we will be exporting this environmental pollution to some others parts of the globe because these crops will be produced due to increasing population and their demand for more animal protein (Godfray et al 2018). However, we will be exporting this environmental pollution to some others parts of the globe because these crops will be produced due to increasing population and their demand for more animal protein (Godfray et al 2018).…”

Section: Factors Affecting N-loads In Riversmentioning

confidence: 99%

“…One way to reduce N-load in the Midwest Rivers will be to take land out of current crop production. However, we will be exporting this environmental pollution to some others parts of the globe because these crops will be produced due to increasing population and their demand for more animal protein (Godfray et al 2018). Under the current agricultural settings in the Midwest (corn-SOY at agronomic N rate applications), one possible way to reduce water percolation under wet climate is to allow the water to leave the landscape as overland flow.…”

Section: Factors Affecting N-loads In Riversmentioning

confidence: 99%

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Precipitation as the Primary Driver of Variability in River Nitrogen Loads in the Midwest United States

Baeumler

Gupta

2019

J American Water Resour Assoc

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Research Impact Statement: Recent increases in river N-loads in the Midwest United States are primarily caused by wet climate. Under current cropping systems, tile-water remediation will be necessary to reduce river N-loads.ABSTRACT: Nitrogen (N) losses from agricultural lands in the Midwest United States are contributing to the expansion of the hypoxic zone in the Gulf of Mexico. This study evaluated the importance of inter-annual variability in precipitation, land cover, and N fertilizer use on NO 3 + NO 2 -N loads in seven United States Midwestern Rivers using the backward stepwise regression analysis. At the annual scale, fluctuations in the current and previous years' precipitations explained much of the variation in streamflow, baseflow, and N-load. Previous years precipitation effects were associated with fillable soil porosity. In some years, higher residual soil N from previous dry years also contributed to an increase in N-load. Area under soybean production (SOY), a surrogate for replacement of prairies and small grains was generally not a significant explanatory variable. Fertilizer use from 1987 to 2012 was also not a significant explanatory variable in the annual analysis. Precipitation in both the current and previous months and previous year were important in explaining variation in monthly streamflow, baseflow, and N-load. SOY was significant in one or two months from June to August, but had a higher pvalue than precipitation. We conclude recent increases in river N-loads are primarily due to wet climate and minimally due to the changes in land cover or N fertilizer use. Under current cropping systems and agronomic N application rates, tile water remediation will be necessary to reduce river N-loads.(

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Section: Factors Affecting N-loads In Riversmentioning

confidence: 99%

Section: Factors Affecting N-loads In Riversmentioning

confidence: 99%

Precipitation as the Primary Driver of Variability in River Nitrogen Loads in the Midwest United States

Baeumler

Gupta

2019

J American Water Resour Assoc

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“…This makes meat products an important group of foods which is also consumed globally by a large number of people. But, despite the nutritional value of its components, an excessive consumption of meat, specially processed meat, is related to the risk of cancer development, colon cancer being the most notable . Several processed meat products incorporate soy proteins, due to their beneficial properties for health, and their good nutritional profile, with a large number of essential amino acids .…”

Section: Introductionmentioning

confidence: 99%

“…But, despite the nutritional value of its components, an excessive consumption of meat, specially processed meat, is related to the risk of cancer development, colon cancer being the most notable. 4,5 Several processed meat products incorporate soy proteins, due to their beneficial properties for health, and their good nutritional profile, with a large number of essential amino acids. 6,7 However, soy is a recognized allergen, so it is necessary to look for other vegetable sources of good nutritional quality to replace it.…”

Section: Introductionmentioning

confidence: 99%

A chemometric approach to evaluate the impact of pulses, Chlorella and Spirulina on proximate composition, amino acid, and physicochemical properties of turkey burgers

et al. 2019

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BACKGROUND Changes in physicochemical parameters, proximate composition, amino acid and taste profiles of turkey burgers enriched by 1% with soy (control), pulses, Chlorella and Spirulina proteins were studied. RESULTS Color parameters, pH, ash content, total, essential and non‐essential amino acids were significantly different among the different types of turkey burgers prepared. In this regard, turkey burgers made with pea protein presented the highest values for pH and lightness, whereas the samples prepared with broad bean showed the highest redness. The inclusion of bean and seaweed produced a marked increase of glutamic acid, lysine and aspartic acid. However, the taste profile was similar in the different six turkey burgers studied (soy, pea, lentil, broad bean, Chlorella and Spirulina protein). Orthogonal projections to latent structures discriminant analysis (OPLS‐DA) allowed to classify turkey burgers according to protein sources, as compared to soy (control). Textural parameters, moisture and color were found to be the most discriminant parameters, able to describe the differences among burgers. Nonetheless, according to the supervised OPLS model, broad beans were found to possess a similar profile to soy (control). CONCLUSION Considering all studied parameters, the enrichment of turkey burgers with bean proteins could be used as a promising alternative to soy proteins from a technological point of view. © 2019 Society of Chemical Industry

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“…Meat accounts for an increasing proportion in human diets, but this increase has been associated with many metabolic disorders, and continued high intake of animal protein is not sustainable . Furthermore, problems associated with high meat intake may also potentially be related to a concomitant decrease in plant‐derived foods rich in dietary fibers and other bioactive components.…”

Section: Introductionmentioning

confidence: 99%

Dietary Protein Sources Differentially Affect the Growth of Akkermansia muciniphila and Maintenance of the Gut Mucus Barrier in Mice

Fan¹,

Zhou²,

Liu³

et al. 2019

Molecular Nutrition Food Res

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Scope The gut microbiota plays an essential role in linking diet to host health. The specific role of different dietary proteins on the gut microbiota and health is less understood. Here, the impact of proteins derived from chicken and soy on the gut microbiota and host gut barrier in C57BL/6 mice is investigated. Methods and results Specific‐pathogen‐free and germ‐free mice are assigned to either a chicken‐ or a soy protein‐based diet for 4 weeks. Compared with a chicken‐protein‐based diet, intake of a soy‐protein‐based diet reduces the abundance of A. muciniphila and the number of goblet cells, lowers the level of Muc2 mRNA, and decreases the thickness of the mucus layer in the colon of specific‐pathogen‐free mice. In germ‐free mice, colonization with A. muciniphila combined with intake of a chicken‐protein‐based diet results in a higher expression of the Muc2 mRNA in colon, and surprisingly, an increased potential for oxidative phosphorylation in A. muciniphila compared with colonized mice fed a soy‐protein‐based diet. Conclusion These findings suggest possible mutually beneficial interactions between the growth and function of A. muciniphila and host mucus barrier in response to intake of a chicken‐protein‐based diet contrasting the intake of a soy‐protein‐based diet.

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Meat consumption, health, and the environment

Cited by 1,378 publications

References 79 publications

Precipitation as the Primary Driver of Variability in River Nitrogen Loads in the Midwest United States

Precipitation as the Primary Driver of Variability in River Nitrogen Loads in the Midwest United States

A chemometric approach to evaluate the impact of pulses, Chlorella and Spirulina on proximate composition, amino acid, and physicochemical properties of turkey burgers

Dietary Protein Sources Differentially Affect the Growth of Akkermansia muciniphila and Maintenance of the Gut Mucus Barrier in Mice

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