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Changes in the nutrient quality of meat in an obesity context

Author:
Schönfeldt, H.C., Gibson, N.
Source:
Meat science 2008 v.80 no.1 pp. 20-27
ISSN:
0309-1740
Subject:
obesity, overweight, diet-related diseases, pandemic, developed countries, developing countries, diet, food composition, consumer education, nutrition education, red meat, eating habits, food choices, lifestyle, nutrient content, cooked foods, nutritive value, meat cuts, lipid content, age, dietary fat, fat intake
Abstract:
Today, being either overweight or obese is becoming the norm both in developing and developed countries. Developing countries often experience a double burden of nutrition-related diseases, as both over and undernutrition are experienced, with overweight presently exceeding underweight in most developing countries. Global diet trends such as moving from a traditional diet to more refined foods and increased sugar and saturated fat intake are identified as contributing to excess energy intake. The nutritional content of meat is non-homogenous and dynamic and meat has changed considerably in fat content, in many countries, during the last decade due to consumer demand. Choosing a particular meat cut of a specific fatness level, prior to cooking and consuming it without added high energy condiments, as well as trimming on the plate, can make a significant contribution to decrease energy intake, from a total diet perspective. Prudent portion size is also of importance. Meat is recognised as an important source of protein, vitamin B₁₂, Vitamin D and essential Omega 3 fatty acids, as well as bio-available minerals such as iron, zinc and selenium.
Agid:
732371