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Nutritional Value of Meat and Meat Products and Their Role in Human Health—2nd Edition

A special issue of Nutrients (ISSN 2072-6643). This special issue belongs to the section "Proteins and Amino Acids".

Deadline for manuscript submissions: 15 February 2025 | Viewed by 15533

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Prof. Dr. Joanna Stadnik

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Department of Animal Raw Materials Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Lublin, Poland
Interests: dry-cured meat products; probiotic meat products; biogenic amines in food; bioactive peptides in meat and meat products
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Special Issue Information

Dear Colleagues,

Meat and meat products are ranked among the most nutritious food items available to humans, aiding in fulfilling most of their body requirements. They are an important source of energy and a range of nutrients, such as essential amino acids, minerals (iron, zinc, selenium), vitamins (B12, folic acid), and bioactive compounds (taurine, carnitine, carnosine, ubiquinone, glutathione and creatine). Meat and meat products exert a vital role in human evolution and are important components of a healthy and well-balanced diet. On the other hand, meat consumption, especially of red and processed meat (grilled, cured, smoked), is currently an area of scientific controversy and confusion as regards the relationship between their consumption and health outcomes, such as increased risk of cardiovascular diseases and colon cancer.

Considering the success of the previous Special Issue, entitled "Nutritional Value of Meat and Meat Products and Their Role in Human Health", we are pleased to announce that we are launching a second Special Issue on this topic. I invite you to publish original research papers and reviews on topics presenting current knowledge on the nutritional value and health effects of meat and meat products. I believe that this Special issue will broaden the horizons of our knowledge on the role of meat and meat products in the human health.

Prof. Dr. Joanna Stadnik
Guest Editor

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Keywords

meat
processed meat
nutritional value of meat
health benefits
cardiovascular disease
cancer

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Published Papers (11 papers)

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Research

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22 pages, 610 KiB

Open AccessArticle

Nutrient Analysis of Raw United States Beef Offal Items

by Hannah F. Fuerniss, Cody L. Gifford, Emma G. Mortensen, Keith E. Belk, Terry E. Engle and Dale R. Woerner

Nutrients 2024, 16(18), 3104; https://doi.org/10.3390/nu16183104 - 14 Sep 2024

Viewed by 361

Abstract

Nutrient composition of beef offal was evaluated to expand availability of nutrient data for the following beef items: beef heart, liver, kidney, tongue, honeycomb tripe, oxtail, marrow bones, testicles, and blood. These items are consumed both domestically and internationally, with significant regional variations that can be contributed to unique cultural meals and dietary patterns. Standardized procedures were used to dissect and homogenize beef offal samples. Nutrient analysis occurred at United States Department of Agriculture Agricultural Research Service-approved laboratories using validated methods and standards. Each of the offal items in the study qualified for at least one “Good Source” or “Excellent Source” nutrient labeling claim as defined by the United States Food and Drug Administration, based on composition of the separable lean component. This study provides analytically derived nutrient information for U.S. beef offal items. The results reflect that these products could be beneficial in providing essential nutrients as a component of a healthy diet. Full article

(This article belongs to the Special Issue Nutritional Value of Meat and Meat Products and Their Role in Human Health—2nd Edition)

24 pages, 1104 KiB

Open AccessArticle

Nutrient Analysis of Raw and Cooked USDA Prime Beef Cuts

by Emma G. Mortensen, Hannah F. Fuerniss, Jerrad F. Legako, Leslie D. Thompson and Dale R. Woerner

Nutrients 2024, 16(17), 2912; https://doi.org/10.3390/nu16172912 - 31 Aug 2024

Viewed by 734

Abstract

Nutrient composition data that accurately represent available beef products are critical to understanding beef’s role in healthy dietary patterns. The quality of beef products has changed over the past several decades, and updated nutrient data are warranted as USDA Prime beef cuts become more available. In an effort to provide a complete nutrient profile for frequently purchased USDA Prime beef cuts, five USDA Prime cuts; strip loin steak, tenderloin steak, ribeye steak, top sirloin steak, and rib roast were collected from retail stores in six geographical locations over three collections for macro- and micronutrient analysis in both the raw and cooked state. The separable lean portion of all analyzed USDA Prime cuts qualified as a good or excellent source, providing 10–19% or at least 20% of the daily value, respectively, for protein, niacin, vitamin B12, selenium, phosphorus, and zinc per FDA labeling claim standards. There was not a significant difference in cholesterol content between any of the cuts, raw or cooked (p ≥ 0.44 and 0.34, respectively). The percent lipid in raw, separable lean portions of the rib roast and strip loin steak was significantly greater than the lipid portion in tenderloin and top sirloin steaks (p ≤ 0.01). Per USDA standards, the separable lean portions of tenderloin steak and top sirloin steak qualify as lean beef, containing less than 10 g total fat, less than 4.5 g saturated fat, and less than or equal to 95 mg cholesterol. The current study provides the most up-to-date nutrient analysis for USDA Prime beef cuts, helping consumers and health professionals better identify the role of high-quality beef cuts in healthy dietary patterns. Full article

(This article belongs to the Special Issue Nutritional Value of Meat and Meat Products and Their Role in Human Health—2nd Edition)

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21 pages, 3244 KiB

Open AccessArticle

The Modification of Dietary Protein with Ammonium Hydroxide Enhancement Improves Longevity and Metabolic Outcomes in a Sex-Dependent Manner

by Benjamin Barr and Lauren Gollahon

Nutrients 2024, 16(16), 2787; https://doi.org/10.3390/nu16162787 - 21 Aug 2024

Viewed by 656

Abstract

(1) Background: Dietary protein is a key component of all dietary patterns. It has been demonstrated that there are subtle differences in health implications associated with the source of dietary protein consumed. This study examined dietary protein sources (DPSs) in a long-term study of diet-induced obesity ± ammonium hydroxide enhancement (AHE) and its role in improving long-term health outcomes. (2) Methods: Over 18 months, 272 C3H/HeJ mice (136 male and 136 female) were monitored on high-fat diets with varying DPSs ± AHE. Mice were monitored for weekly change in total mass, as well as 6-month assessments of lean and fat mass. At each assessment, a cohort (~8 mice per diet per sex) was censored for a cross-sectional examination of organ function. (3) Results: Longevity was improved in females fed AHE diets, regardless of DPSs. Females’ measures of fat and lean mass were markedly elevated with casein protein diets compared to beef protein diets regardless of AHE. Females fed a beef protein diet + AHE demonstrated reduced fat mass and increased lean mass with aging. In males, AHE beef protein diet-fed mice showed marked improvement to longevity and increased lean mass at 6 months. (4) Conclusions: This study demonstrates that dietary protein modification by AHE attenuates the negative impacts of HF diets in both males and females in a sex-dependent manner. Furthermore, the results from this study emphasize the importance of identifying the differences in the utilization of dietary proteins in both a sex- and age-related manner and demonstrate the potential of DPS modification by AHE as a dietary intervention. Full article

(This article belongs to the Special Issue Nutritional Value of Meat and Meat Products and Their Role in Human Health—2nd Edition)

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13 pages, 1526 KiB

Open AccessArticle

Comparison of the In Vitro Iron Bioavailability of Tempeh Made with Tenebrio molitor to Beef and Plant-Based Meat Alternatives

by John W. Wilson, Tyler W. Thompson, Yuren Wei, Jacqueline M. Chaparro, Valerie J. Stull, Mahesh N. Nair and Tiffany L. Weir

Nutrients 2024, 16(16), 2756; https://doi.org/10.3390/nu16162756 - 18 Aug 2024

Viewed by 978

Abstract

Iron is an essential mineral that supports biological functions like growth, oxygen transport, cellular function, and hormone synthesis. Insufficient dietary iron can lead to anemia and cause fatigue, cognitive impairment, and poor immune function. Animal-based foods provide heme iron, which is more bioavailable to humans, while plant-based foods typically contain less bioavailable non-heme iron. Edible insects vary in their iron content and may have heme or non-heme forms, depending on their diet. Edible insects have been proposed as a protein source that could address issues of food insecurity and malnutrition in low resource contexts; therefore, it is important to understand the bioavailability of iron from insect-based foods. In this study, we used Inductively Coupled Plasma and Mass Spectrometry (IPC-MS) and Caco-2 cell culture models to compare the soluble and bioavailable iron among five different lab-produced tempeh formulations featuring Tenebrio molitor (mealworm) with their non-fermented raw ingredient combinations. Finally, we compared the iron bioavailability of a mealworm tempeh with two sources of conventional beef (ground beef and sirloin steaks) and two commercially available plant-based meat alternatives. The results show that while plant-based meat alternatives had higher amounts of soluble iron, particularly in the Beyond Burger samples, the fermented mealworm-based tempeh had greater amounts of bioavailable iron than the other samples within the set. While all the samples presented varying degrees of iron bioavailability, all products within the sample set would be considered good sources of dietary iron. Full article

(This article belongs to the Special Issue Nutritional Value of Meat and Meat Products and Their Role in Human Health—2nd Edition)

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12 pages, 842 KiB

Open AccessArticle

Red and Processed Meat Intake, Polygenic Risk and the Prevalence of Colorectal Neoplasms: Results from a Screening Colonoscopy Population

by Ruojin Fu, Xuechen Chen, Teresa Seum, Michael Hoffmeister and Hermann Brenner

Nutrients 2024, 16(16), 2609; https://doi.org/10.3390/nu16162609 - 8 Aug 2024

Viewed by 1463

Abstract

High red and processed meat intake and genetic predisposition are risk factors of colorectal cancer (CRC). However, evidence of their independent and joint associations on the risk of colorectal neoplasms is limited. We assessed these associations among 4774 men and women undergoing screening colonoscopy. Polygenic risk scores (PRSs) were calculated based on 140 loci related to CRC. We used multiple logistic regression models to evaluate the associations of red and processed meat intake and PRS with the risk of colorectal neoplasms. Adjusted odds ratios (aORs) were translated to genetic risk equivalents (GREs) to compare the strength of the associations with colorectal neoplasm risk of both factors. Compared to ≤1 time/week, processed meat intake >1 time/week was associated with a significantly increased risk of colorectal neoplasm [aOR (95% CI): 1.28 (1.12–1.46)]. This risk increase was equivalent to the risk increase associated with a 19 percentile higher PRS. The association of red meat intake with colorectal neoplasm was weaker and did not reach statistical significance. High processed meat intake and PRS contribute to colorectal neoplasm risk independently. Limiting processed meat intake may offset a substantial proportion of the genetically increased risk of colorectal neoplasms. Full article

(This article belongs to the Special Issue Nutritional Value of Meat and Meat Products and Their Role in Human Health—2nd Edition)

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13 pages, 1180 KiB

Open AccessArticle

Healthy Dietary Patterns with and without Meat Improved Cardiometabolic Disease Risk Factors in Adults: A Randomized Crossover Controlled Feeding Trial

by Erica R Hill, Yu Wang, Eric M Davis and Wayne W Campbell

Nutrients 2024, 16(15), 2542; https://doi.org/10.3390/nu16152542 - 3 Aug 2024

Viewed by 1811

Abstract

We assessed the effects of consuming a U.S.-style healthy dietary pattern (HDP) with lean, unprocessed beef (BEEF) compared to a U.S.-style HDP without meat (vegetarian, VEG) on short-term changes in cardiometabolic disease (CMD) risk factors in adults classified as overweight or obese. Forty-one adults (22 females, 19 males; age 39.9 ± 8.0 y; BMI 29.6 ± 3.3 kg/m²; mean ± SD) completed two 5-week controlled feeding periods (randomized, crossover, controlled trial). For the BEEF HDP, two 3-oz (168-g) servings/d of lean, unprocessed beef were predominately substituted for some starchy vegetables and refined grains in the VEG HDP. Baseline and post-intervention measurements were fasting CMD risk factors, with serum low-density lipoprotein (LDL), total cholesterol (TC), and total apolipoprotein B as primary outcomes. VEG reduced LDL, insulin, and glucose compared to BEEF. Reductions did not differ between VEG vs. BEEF for TC, high-density lipoprotein (HDL), apolipoprotein A1, small, dense LDL IV, buoyant HDL2b, TC-to-HDL ratio, and systolic blood pressure. Total apolipoprotein B and all other CMD risk factors measured were not influenced by HDP type nor changed over time. Adopting a U.S.-style HDP that is either vegetarian or omnivorous with beef improved multiple cardiometabolic disease risk factors among adults classified as overweight or obese. Full article

(This article belongs to the Special Issue Nutritional Value of Meat and Meat Products and Their Role in Human Health—2nd Edition)

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13 pages, 489 KiB

Open AccessArticle

Beef Consumption Is Associated with Higher Intakes and Adequacy of Key Nutrients in Older Adults Age 60+ Years: National Health and Nutrition Examination Survey 2011–2018 Analysis

by Sanjiv Agarwal and Victor L. Fulgoni III

Nutrients 2024, 16(11), 1779; https://doi.org/10.3390/nu16111779 - 6 Jun 2024

Viewed by 2134

Abstract

Beef is an important source of high-quality protein and several micronutrients, including iron, zinc, and B vitamins. We determined beef intake and its relationship with intakes of nutrients and their adequacy using 24 h dietary recall data from 5868 older adults. Usual intakes from foods were determined using the National Cancer Institute method, and the percent of the population below the estimated average requirement or above adequate intake was estimated. A high percentage of older adults did not meet nutrient recommendations for vitamin D (96%), choline (96%), vitamin E (84%), potassium (70%), calcium (63%), magnesium (60%), vitamin C (46%), vitamin A (39%), zinc (21%), vitamin B₆ (19%), and folate (15%). About 68% of older adults were beef consumers with a mean intake of 56 g/day. Beef consumers had higher (p < 0.05) intakes of energy, protein, calcium, iron, phosphorus, selenium, sodium, zinc, thiamin, riboflavin, niacin, vitamin B₁₂, and choline, and a higher (p < 0.05) proportion met nutrient recommendations for protein, calcium, copper, zinc, thiamin, folate, and vitamin B₁₂ than non-consumers. Consumers of fresh, ground, and processed beef also had generally higher intakes and lower inadequacies of many nutrients depending on the beef type. In conclusion, older adults generally had poor nutrient adequacy from their diets, while beef consumers had higher nutrient intakes and adequacy for certain key nutrients, which are inherently generally available from beef or from foods consumed with beef. Full article

(This article belongs to the Special Issue Nutritional Value of Meat and Meat Products and Their Role in Human Health—2nd Edition)

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12 pages, 1267 KiB

Open AccessArticle

Adding a Leafy Vegetable Fraction to Diets Decreases the Risk of Red Meat Mortality in MASLD Subjects: Results from the MICOL Cohort

by Rossella Donghia, Rossella Tatoli, Angelo Campanella, Francesco Cuccaro, Caterina Bonfiglio and Gianluigi Giannelli

Nutrients 2024, 16(8), 1207; https://doi.org/10.3390/nu16081207 - 18 Apr 2024

Viewed by 1295

Abstract

Background: Dietary guidelines recommend limiting red meat intake because it has been amply associated with increased cancer mortality, particularly in patients with liver conditions, such as metabolic dysfunction-associated fatty liver disease (MASLD). MASLD is the leading cause of liver dysfunction in the world today, and no specific treatment other than lifestyle correction has yet been established. The aim of this study was to explore the protective role of leafy vegetables when associated with high red meat consumption. Methods: The study cohort included 1646 participants assessed during the fourth recall of the MICOL study, subdivided into two groups based on red meat intake (≤50 g/die vs. >50 g/die), in order to conduct a cancer mortality analysis. The prevalence of subjects that consumed >50 g/die was only 15.73%. Leafy vegetable intake was categorized based on median g/die consumption, and it was combined with red meat intake. Conclusions: This is the first study to demonstrate that the consumption of about 30 g/die of leafy vegetables reduces the risk of mortality. A strong association with mortality was observed in subjects with MASLD, and the protective role of vegetables was demonstrated. Full article

(This article belongs to the Special Issue Nutritional Value of Meat and Meat Products and Their Role in Human Health—2nd Edition)

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10 pages, 228 KiB

Open AccessArticle

Contribution of Beef to Key Nutrient Intakes and Nutrient Adequacy in Pregnant and Lactating Women: NHANES 2011–2018 Analysis

by Sanjiv Agarwal and Victor L. Fulgoni III

Nutrients 2024, 16(7), 981; https://doi.org/10.3390/nu16070981 - 28 Mar 2024

Cited by 2 | Viewed by 2181

Abstract

Beef is an important source of high-quality protein and several micronutrients, including iron, zinc, and B-vitamins. The objective was to assess the association of beef intake with nutrient intake and adequacy among pregnant and lactating women using 24-h dietary recall data. Usual intakes from foods were determined with the National Cancer Institute (NCI) method and % population below Estimated Average Requirement (EAR) or above Adequate Intake (AI) were estimated. A high proportion of pregnant and lactating women had inadequate intakes for vitamin D (94%), vitamin E (82%), vitamin C (52%), and vitamin A (50%), magnesium (35%), folate (31%), zinc (25%), and vitamin B₆ (22%); only 4% and 35% met AI for choline and potassium, respectively. About 67% of pregnant and lactating women were beef consumers, consuming 49 g beef/day. Beef consumers had higher intakes (p < 0.05) of energy, protein, calcium, iron, phosphorus, selenium, sodium, zinc, thiamin, riboflavin, and niacin, and a higher proportion (p < 0.05) met nutrient recommendations for protein, calcium, iron, zinc, thiamin, riboflavin, niacin, vitamin B₆, and vitamin B₁₂ compared to non-consumers. In conclusion, pregnant and lactating women generally have inadequate nutrient intakes from their diets. Beef consumers have higher intakes and adequacy for certain nutrients, many of which are inherently available in beef or in foods eaten with beef. Full article

(This article belongs to the Special Issue Nutritional Value of Meat and Meat Products and Their Role in Human Health—2nd Edition)

15 pages, 330 KiB

Open AccessArticle

Nitrosyl-Heme and Heme Iron Intake from Processed Meats in Subjects from the EPIC-Spain Cohort

by Lucía Rizzolo-Brime, Andreu Farran-Codina, Ricard Bou, Leila Luján-Barroso, Jose Ramón Quirós, Pilar Amiano, María José Sánchez, Miguel Rodríguez-Barranco, Marcela Guevara, Conchi Moreno-Iribas, Alba Gasque, María-Dolores Chirlaque, Sandra M. Colorado-Yohar, José María Huerta Castaño, Antonio Agudo and Paula Jakszyn

Nutrients 2024, 16(6), 878; https://doi.org/10.3390/nu16060878 - 18 Mar 2024

Viewed by 1548

Abstract

Background: The consumption of processed meats (PMs) and red meats are linked to the likelihood of developing colorectal cancer. Various theories have been proposed to explain this connection, focusing on nitrosyl-heme and heme iron intake. We hypothesized that differences in nitrosyl-heme and heme iron intakes will be associated with various sociodemographic and lifestyle factors. Methods: The study included 38,471 healthy volunteers (62% females) from five Spanish regions within the EPIC-Spain cohort. High-Performance Liquid Chromatography (HPLC) determined nitrosyl-heme and heme iron levels in the 39 most consumed PMs. Food intake was assessed using validated questionnaires in interviews. Nitrosyl-heme and heme iron intakes, adjusted for sex, age, body mass index (BMI), center, and energy intake, were expressed as geometric means due to their skewed distribution. Variance analysis identified foods explaining the variability of nitrosyl-heme and heme iron intakes. Results: The estimated intakes were 528.6 µg/day for nitrosyl-heme and 1676.2 µg/day for heme iron. Significant differences in nitrosyl-heme intake were found by sex, center, energy, and education level. Heme iron intake varied significantly by sex, center, energy, and smoking status. “Jamón serrano” and “jamón cocido/jamón de York” had the highest intake values, while “morcilla asturiana” and “sangrecilla” were key sources of nitrosyl-heme and heme iron. Conclusions: This is the first study to estimate levels of nitrosyl-heme intake directly in PMs for a large sample, revealing variations based on sex, BMI, smoking, and activity. Its data aids future exposure estimations in diverse populations. Full article

(This article belongs to the Special Issue Nutritional Value of Meat and Meat Products and Their Role in Human Health—2nd Edition)

Review

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30 pages, 1344 KiB

Open AccessReview

Edible Offal as a Valuable Source of Nutrients in the Diet—A Review

by Agnieszka Latoch, Dariusz Mirosław Stasiak and Patryk Siczek

Nutrients 2024, 16(11), 1609; https://doi.org/10.3390/nu16111609 - 24 May 2024

Cited by 2 | Viewed by 1567

Abstract

The global increase in demand for meat leads to substantial quantities of by-products, including edible offal from both wild and domesticated animals raised for diversified consumption products within an agricultural framework. Information on the nutritional value of offal is scattered and limited. This review aims to synthesize scientific publications on the potential of offal as a source of nutrients and bioactive substances in human diets. The literature review included publications available in ISI Web of Science and Google Scholar published between 2014 and 2024. Findings indicate that edible offal is characterized by a nutrient concentration often surpassing that found in skeletal muscle. This review discusses the yield of edible offal and explores factors influencing human consumption. Selected factors affecting the nutritional value of offal of various animals and the importance of individual nutrients in ensuring the proper functioning of the human body were analyzed. The optimal use of offal in processing and catering can significantly benefit aspects of human life, including diet quality, food security, and conservation of natural resources. Full article

(This article belongs to the Special Issue Nutritional Value of Meat and Meat Products and Their Role in Human Health—2nd Edition)

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