Akademik Veri Yönetim Sistemi
Meat Products: Chemistry, Consumption and Health Aspects, Castro Marcela Paola,Cayré María Elisa, Editör, Nova Science Publishers, New York, ss.1-26, 2021
Red meat has a high
nutritional value and has an important role in human nutrition. However, for a
long time, there has been an ongoing debate on whether or not consumption of
red meat is harmful for human health. Looking at the literature, there are some
studies that have reported the associations between consumption of red meat and
various chronic diseases. Moreover, there are other research that argue red
meat consumption should be reduced or eliminated for not only adverse health
effects but also for reasons in regards to animal welfare, breeding methods,
ethical concern, meat processing, dietary trends, and environmental context.
Conversely, it is stressed in
a number of studies that red meat is essential for human nutrition, and
reducing its consumption or removing it from diet could have undesirable health
consequences. Further, some researchers find the results of studies that report
association between red meat consumption and diseases conflicting and
unreliable. Also, it is pointed out that a distinction should be made between
unprocessed meats and processed meats in terms of their effects on human
health. What is more, there are studies that have reported a reduced risk of
medical conditions with higher consumption of unprocessed red meat.
In this chapter, different
approaches to red meat consumption are discussed by summarizing key findings of
the studies conducted on the subject. The facts and prejudices drawn from the
literature and life itself will be used to search for solutions to issues related
to red meat production and consumption in the frame of human health, animal
welfare, and environment.