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Nutrients
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Nutritional Value of Meat and Meat Products and Their Role...
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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: 25 July 2024 | Viewed by 3217

Special Issue Editor

Prof. Dr. Joanna Stadnik

E-Mail Website
Guest Editor
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
Special Issues, Collections and Topics in MDPI journals

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

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Nutrients is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

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

Published Papers (3 papers)

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Research

12 pages, 1267 KiB  
Article
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 705
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 [...] Read more.
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  
Article
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
Viewed by 1207
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 [...] Read more.
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  
Article
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 1036
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 [...] Read more.
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)
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