Francisco J.
Sánchez-Muniz

Meat and meat product as essential compounds of our meals. Functional and healthy meat products. An alternative to current meat consumption recommendations

Meat and meat product as essential compounds of our meals. Meat and meat products have always played an important role in man's eating habits, do not limited exclusively to the nutritional field but also to the social and cultural spheres. Although in some social groups its consumption is limited by religious beliefs or ethical issues, in general meat is a prestigious food, appreciated and associated with good health and prosperity. It must also be considered that its intake represents a very important contribution of nutrients (proteins, fat, iron, zinc, vitamin B12, thiamine, etc.). However, the excessive intake of meat and meat products has been related with increased morbi-mortality incidence of chronic diseases, particularly with cardiovascular diseases and various types of cancer. This association is based in the presence of different compounds (e.g., nitrites, nitrates, nitrosamines) that are normally present in in those foods, especially in modified meat products, or those that are suggested to high temperature culinary procedures (e.g., polycyclic aromatic hydrocarbons) that present potential negative health effects when consumed at high amounts.  Nonetheless, although risk and alarm exist, most results are derived from observational studies where the cause-effect relationship found did not fit the criteria demanded by Hill for epidemiological studies. In addition, most meat consumers do not fit recommendations for vegetables and fruits.

Present recommendations for meat and meat products consumption range between 36 and 71g/day. These recommendations are difficult to be followed by many people accustom to eat large amounts of meat/meat products. Thus, one alternative suggests to eat healthier meats (e.g., with low amount of saturated fatty acids) or functional meats that contain bioactive compounds, both in the frame mark of adequate diets. Our group has been researching on functional meats for more than two decades. New meat products (restructured meat sausages, pates) have been designed and studied in animal models and human volunteers.  Meat added with walnuts, algae, glucomannan, spirulina, omega 3, silicon, chia oil, carob extracts has been tested for effects on cardiovascular disease, fatty liver and type 2 Diabetes, with relevant and promising results.

In conclusion, meat should not be demonized. Consumption of healthier meats is recommended in moderate amount and in the frame of adequate diets (e.g., together with vegetable products), managing the option of consume functional meats.