Removing meat and dairy from diets would “harm human health,” experts flag

17 Apr 2023 --- Among a growing body of research linking decreased meat consumption to various health benefits, a team of experts have concluded that removing or reducing meat consumption from diets is a risk as meat is a nutrient-dense food that “continues to have a key role in human health and development.”

The researchers explain that meat offers a source of high-quality protein and nutrients that are not always easily obtained with meat-free diets and are often suboptimal or deficient in global populations. 

“Animal-sourced foods are superior to plant-sourced foods at simultaneously supplying several bioavailable micronutrients and high-quality macronutrients critical for growth and cognitive development,” notes co-author Dr. Adegbola Adesogan, director of the University of Florida’s Global Food Systems Institute. 

“Dietary recommendations to eliminate animal-source foods from diets ignore their importance, particularly the great need for these foods in diets of the undernourished in the Global South.”

The authors note that restricting meat is associated with benefits and risks, varying by context, population, life course phase and available alternatives. 

Health benefits of meat 
According to the article, published in Animal Frontiers, meat constitutes a small part of global food mass and energy at under 10% but delivers most of the worldwide vitamin B12 intake.

Meat delivers most of the worldwide vitamin B12 intake and is high in iron content.The research indicates that meat also plays a vital role in the supply of other B vitamins, retinol, long-chain omega 3 fatty acids, several minerals in bioavailable forms (e.g., iron and zinc) and a variety of bioactive compounds with health-improving potential (e.g., taurine, creatine and carnosine).

The authors note that specific populations require nutrient-dense, bioavailable foods like meat. These include women of reproductive age, pregnant and lactating women, infants, young children and older adults.

Dr. Alice Stanton of the Royal College of Surgeons of Ireland says in response that “removing fresh meat and dairy from diets would harm human health. Women, children, the elderly and those of low income would be negatively impacted.”

Nutrients from plants  
Though the researchers conclude plants are not a suitable source of vitamin B12, they note that plants are an essential source of a wide range of other nutrients. Where meat contributes less than 5% of folate, magnesium, vitamins E and C, carbohydrates and fiber consumption, plants contribute close to 90% of these nutrients. 

Unilever has called for public health strategies that facilitate the transition to a balanced diet with more diverse nutrient-dense plant foods through consumer education, food fortification and supplementation. 

The company’s review of 141 studies indicated that plant-based diets were higher in essential nutrients like fiber, polyunsaturated fatty acids, folate, vitamin C, vitamin E and magnesium. Protein intake was lower than in animal-based studies but within recommended intake levels. 

The case for meat reduction 
The authors state that humans have had an evolutionary reliance on substantial meat intake and that disconnecting from those dietary patterns may contribute to today’s disease burden and risk for nutrient deficiencies. 

At the same time, research flourishes on the negative health impacts of meat consumption, mainly linked to a high intake of red and processed meats. 

Various studies suggest high meat consumption, especially of red meats, has negative health impacts.Women in South Korea with a high intake of processed red meat had a 32% higher risk of death and men had a 21% higher risk. 

Research by the University of Oxford found that cancer risk was 14% lower among vegetarians and vegans than those who ate meat more than five times per week. 

Other studies linked red meat consumption with a higher risk of cardiovascular diseases and strokes, while vegan diets may benefit weight management.  

A different paper published in Animal Frontiers questions the results of observational studies, asserting that claims for meat restriction are open to interpretation. They argue that research tells little about optimal or maximum meat intake levels. 

Improving food insecurity

Recent research on plant-based diets cautions that context is critical to determine whether plant-based or animal-sourced foods benefit human and planetary health. 

“Animal-sourced foods can be environmentally damaging, but they are also an essential part of food security and nutritious diets, so we cannot simply write them off as unsustainable,” Dr. Ty Beal, research advisor at GAIN, previously told NutritionInsight.

The authors of the Animal Frontiers article note that efforts to lower global meat intake may increase undernutrition. In low- and middle-income countries, populations could benefit from increased meat intake, as undernutrition is high and meat consumption is low. 

Animal-sourced foods can be environmentally damaging, but also play an important part in food security, nutritious diets and livelihoods.Moreover, the authors point to studies showing that animal-sourced food consumption in low- and middle-income countries is positively associated with children’s cognitive development, verbal ability, activity level and behavior. 

“Livestock farming supports the livelihoods of about one in six people on the planet. It supplies food, nutrition, income and more to hundreds of millions of people and is of enduring cultural significance for many,” states Declan Troy, assistant director of research at Ireland’s Agriculture and Food Development Authority.  

“Today’s publication shows that deploying scientifically sound practices in animal agriculture is key to succeeding in the face of global health, climate and development challenges.”

“One-size-fits-all agendas, such as drastic reductions of livestock numbers, could incur environmental and nutritional consequences on a massive scale,” adds Dr. Wilhelm Windisch of Technical University Munich, Germany. 

Growing plant-based market 
Consumer demand for plant proteins is increasing as people experiment with plant-based options that are healthier, more nutritious and more sustainable than meat products. Plant-based proteins also have other benefits, such as being low in cholesterol, saturated fats and sugars.  

At the same time, replicating the nutritional values of meat and dairy is a crucial challenge for the plant-based industry, especially in terms of iron and vitamin B12. 

“This means that there is a key opportunity for manufacturers to ensure the nutritional value of traditional meat and dairy products is replicated across plant-based alternatives,” Natalie Sheil, European category manager at Synergy Flavours, previously told NutritionInsight.

Moreover, not all plant-based meats can be easily absorbed by humans. A Swedish study indicates that plant-based meat alternatives hold high phytate levels that inhibit the absorption of minerals in the human body.  

Meat hybrids with 30% pea protein are a suitable alternative to pure meat products with better nutritional aspects. However, a consumer panel states that the taste and texture must be improved. 

By Jolanda van Hal