Join the Premium Student Club @Zero Cost!
Get Assignment Done by MAS Certified Experts
Flat 50% Off on Assignment Bookings
Table of Contents
Nutritional importance of red meat and poultry.
Negative health aspects of red meat and poultry.
Possible safety concerns regarding red meat and poultry.
Recent views of red meat and poultry.
Before the invention of food, human race has been hunting animals for their flesh. They have been haunting and killing animals since the prehistoric times (9). This meat has been the main source of food for humans, prior to the discovery of other food options and evolution of various other food recipes. It all started with keeping animals and pets, these animals included, pigs, chickens, rabbits and cattle. However, it eventually led to their use in meat industry on a large production sale with the help of slaughter houses.
Meat is also an important part of the economy and culture of many nations. There is a major risk to the larger group of population, due to consumption of meat, still it is produced in large amounts on a daily basis. Meat which is generally left unprocessed for long, tend to decompose and rot within hours or days (10). Despite all concern’s meat can be a good source of nutritional value, optimal for all age group of individuals.
Red meat is found to have a good biological value protein (13). It contains a good number of micronutrients which are helpful for promoting a good health status throughout life. Red meat comprises of various nutritional components such as ranges of fat, omega-3 and various polyunsaturated fats. The nutritional component of red meat might vary with the various sources it is coming from. Some sources may be rich in fat, while other sources can be rich in various proteins and essential vitamins and minerals. Red meat can include beef, veal, lamb and mutton. These food products are found to be rich in proteins and amino acids, fatty acids, trans fatty acids, choline, vitamins and minerals as well.
Red meat may be a good source of multiple energy conserves, some studies suggest certain viable risks from regular consumption of the same in the diet. These concerns are as follow:
Poultry may be a potential source of toxic elements such as arsenic, cadmium or lead. These elements can be passed on in various food materials through soil, environment and other mediums as well. These toxic elements are also found to have a negative impact on the health of an individual. These components can have the following response on the individual health:
As per recent studies conducted, the use of red meat in diet is found to be beneficial, only if it consumed in a limited amount (7). However, the diet should be inclusive of balanced amount of meat as well as vegetable products. However, the overall compilation of results abstracted from various studies, suggest that consuming red meat is found to increase the cardiovascular risk in the person and thus, deteriorating overall healthcare outcomes in the person. Not only the associated cardiovascular risk was found to be increased by 3-7% with red meat consumption, but it was also found to increase the risk of premature death (8). This rate was higher even in people who consumed completely processed meat, having at least two servings in a week. So, even with a low consumption of meat and other poultry products, the underlying risks are still evidently possible. Some studies reflect on a good effect of consumption of red meat and other studies show a decrease in the overall health status of the person consuming the same. Relation to the cooking method can also be related to the effects of red meat on the person consuming the same. An unprocessed meat is found to have more detrimental effects on the person as compared to full cooked or properly cooked meat.
In conclusion, the red meat can have both positive as well as negative effect on the person. However, the consumption of red meat should be in a balanced amount and should also be less in frequency, to reduce the overall impact of it on the health outcomes of the person. The impact of red meat on the person can also be altered with personal history and personal diet choices. People having a history of any genetic disorders, smoking history, alcohol history and so on, can also be found to have a higher risk of developing other heath related concerns in an individual.
Alisson-Silva F, Kawanishi K, Varki A. Human risk of diseases associated with red meat intake: Analysis of current theories and proposed role for metabolic incorporation of a non-human sialic acid. Molecular aspects of medicine. 2016 Oct 1;51:16-30.
Burd NA, McKenna CF, Salvador AF, Paulussen KJ, Moore DR. Dietary protein quantity, quality, and exercise are key to healthy living: a muscle-centric perspective across the lifespan. Frontiers in nutrition. 2019;6:83.
De Andrade JC, de Aguiar Sobral L, Ares G, Deliza R. Understanding consumers' perception of lamb meat using free word association. Meat science. 2016 Jul 1;117:68-74.
Fowler SM, Morris S, Hopkins DL. Nutritional composition of lamb retail cuts from the carcases of extensively finished lambs. Meat science. 2019 Aug 1;154:126-32.
Gabbai FB. The role of renal response to amino acid infusion and oral protein load in normal kidneys and kidney with acute and chronic disease. Current Opinion in Nephrology and Hypertension. 2018 Jan 1;27(1):23-9.
Hashemi M, Sadeghi A, Saghi M, Aminzare M, Raeisi M, Rezayi M, Sany SB. Health risk assessment for human exposure to trace metals and arsenic via consumption of hen egg collected from largest poultry industry in Iran. Biological trace element research. 2019 Apr 15;188(2):485-93.
Johnston BC, Zeraatkar D, Han MA, Vernooij RW, Valli C, El Dib R, Marshall C, Stover PJ, Fairweather-Taitt S, Wójcik G, Bhatia F. Unprocessed red meat and processed meat consumption: dietary guideline recommendations from the Nutritional Recommendations (NutriRECS) Consortium. Annals of internal medicine. 2019 Nov 19;171(10):756-64.
Lenighan YM, Nugent AP, Li KF, Brennan L, Walton J, Flynn A, Roche HM, McNulty BA. Processed red meat contribution to dietary patterns and the associated cardio-metabolic outcomes. British Journal of Nutrition. 2017 Aug;118(3):222-8.
Mann NJ. A brief history of meat in the human diet and current health implications. Meat science. 2018 Oct 1;144:169-79.
Mazzai A, Eltzov E, Manzano M, Marks RS. Probing putative carcinogenic potential of processed and unprocessed meat using bioluminescent bacterial bioreporters. Sensors and Actuators B: Chemical. 2017 Feb 1;239:113-9.
Olgun O, Yildiz AO, Şahin A. Evaluation of dietary presence or use of cadmium in poultry. World's Poultry Science Journal. 2020 Jan 2;76(1):64-73.
Wolk A. Potential health hazards of eating red meat. Journal of Internal Medicine. 2017 Feb;281(2):106-22.
Wyness L. The role of red meat in the diet: nutrition and health benefits. Proceedings of the Nutrition Society. 2016 Aug;75(3):227-32.
Yang C, Pan L, Sun C, Xi Y, Wang L, Li D. Red meat consumption and the risk of stroke: a dose–response meta-analysis of prospective cohort studies. Journal of Stroke and Cerebrovascular Diseases. 2016 May 1;25(5):1177-86.
Remember, at the center of any academic work, lies clarity and evidence. Should you need further assistance, do look up to our Food Nutrition Assignment Help
Proofreading and Editing$9.00Per Page
Consultation with Expert$35.00Per Hour
Live Session 1-on-1$40.00Per 30 min.
Doing your Assignment with our resources is simple, take Expert assistance to ensure HD Grades. Here you Go....
Min Wordcount should be 2000 Min deadline should be 3 days Min Order Cost will be USD 10 User Type is All Users Coupon can use Multiple