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. 2023 Apr 15;13(2):11-18.
doi: 10.1093/af/vfac093. eCollection 2023 Apr.

The role of meat in the human diet: evolutionary aspects and nutritional value

Frédéric Leroy  1 , Nick W Smith  2 , Adegbola T Adesogan  3 , Ty Beal  4   5 , Lora Iannotti  6 , Paul J Moughan  2 , Neil Mann  7
Affiliations

The role of meat in the human diet: evolutionary aspects and nutritional value

Frédéric Leroy et al. Anim Front. .
No abstract available

Keywords: Paleolithic; evolutionary diets; health; micronutrients; nutrition; protein.

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Figures

Figure 1.
Figure 1.
Overview of the role of meat in human nutrition and of the potential complications if global meat consumption was to be restricted beyond a critical threshold.
Figure 2.
Figure 2.
The contribution of food groups to the global supply of nutrients and dietary fiber from food, with all forms of meat for human consumption (including organ meat and processed meats) highlighted. The values for protein and the indispensable amino acids have been corrected for bioavailability from the contributing food items, but not for minerals and vitamins (note that, for instance, the average bioavailability of iron and zinc in ruminant meat is 2 and 1.7 times as high, respectively, as that of pulses; Beal and Ortenzi, 2022). Adapted from Smith et al. (2022).
See this image and copyright information in PMC

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