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Trends in the consumption of red meat and poultry—nutritional implications
Author(s) -
HAZELL T.,
SOUTHGATE D. A. T.
Publication year - 1985
Publication title -
nutrition bulletin
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.933
H-Index - 40
eISSN - 1467-3010
pISSN - 1471-9827
DOI - 10.1111/j.1467-3010.1985.tb01192.x
Subject(s) - red meat , nutrient , food science , consumption (sociology) , coronary heart disease , poultry meat , essential nutrient , microbiology and biotechnology , biology , medicine , ecology , social science , sociology , cardiology
Summary Meat, both red and poultry, is regarded by most people as an integral part of an acceptable and nutritious diet. All meats contribute protein of high biological value to the diet and in addition contribute significantly to the intake of essential vitamins and minerals. Over the last 30years total meat consumption has risen, with a remarkable increase in the consumption of poultry. The composition of poultry meat is significantly different from red meat in respect of several nutrients and thus changes in the pattern of consumption are likely to have some effects on the supply of nutrients. Recent recommendations for a reduction in the consumption of animal products are based on epidemiological evidence that increased consumption is associated with increased incidence of coronary heart disease and some cancers. In this respect the selection of meats lower in saturated fats and cholesterol may be desirable. However, the future role of meats in the diet will probably be determined more by economic factors of a world‐wide nature, and meat will continue to be regarded as a highly esteemed part of our diet.