Red meat in the diet

Abstract

The aim of this paper is to provide an overview of the existing scientific literature on the role of red meat in the diet. It discusses current levels of red meat intake, the nutritional benefits of consuming red meat, dietary and lifestyle factors associated with meat consumption and the effects of red meat intake on health and chronic disease outcomes.

Production variations of nutritional composition of commercial meat products

“…SFA made up between 36 and 43% of these products; palmitc acid accounted for 23-24% and stearic acid for 12-15%. Although SFA are believed to present the greatest risk factor because of their hypercholesterolaemic effect, they do not all act in the same way (Williamson et al, 2005). While stearic acid appears to have no effect on cholesterol levels, the greater atherogenic effect is produced by palmitic and especially myristic acids (1.2-1.5%), which together account for approximately 25% of total fatty acids.…”

“…LONG and CH are significant sources of Zn, 100 g of which supplies more than 15% of the RDA (10 mg/ 100 g) (EC, 2008). Although zinc is an essential mineral in the diet, intake levels have been falling in some countries in recent years (Mulvihil, 2004), and low zinc intake has been identified as a problem for some population groups (Williamson et al, 2005).…”

“…and environmental conditions, which depend on cultural practices, season and geographical factors. In the last few years there have been reports of changes in the nutritional composition of red meat as determined by various different factors (Higgs, 2000;Williamson, Foster, Stanner, & Buttriss, 2005;Jiménez-Colmenero et al, 2006). Meat products are generally made from various meat raw materials (from different origins and suppliers), which are combined at the formulation stage in obedience to criteria of composition, technological factors, sensory characteristics, legal regulations and also economics.…”

“…There are numerous food composition tables and databases, including meat products, although with different nutrient values. These variations can be due to a variety of factors relating to product manufacture, sample preparation or analytical methodology (Williamson et al, 2005). They have a decisive influence on programmes recommending a healthy food.…”

Influence of emulsified olive oil stabilizing system used for pork backfat replacement in frankfurters

“…However, this kind of product presents some negative health concerns regarding the amounts and types of animal fats that they contain (Bloukas & Paneras, 1993;Paneras, Bloukas & Filis, 1998;Jiménez-Colmenero, 2007). Animal fats (and especially saturated fatty acids) have been associated with various diet-related diseases, among them coronary heart disease (Williamson, Foster, Stanner & Buttriss, 2005;McAfee et al, 2010). Negative perceptions of lipid materials can contribute to loss of market share for meat products, especially when health considerations are an important quality criteria influencing the consumer's decision to purchase a particular meat product.…”