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Dietary lean red meat and human evolution.

N Mann1

  • 1Department of Food Science, RMIT University, Melbourne, VIC, Australia. neil.mann@rmit.edu.au

European Journal of Nutrition
|August 5, 2000
PubMed
Summary
This summary is machine-generated.

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Lean red meat is not a risk factor for diseases; excessive fat in modern meats is the issue. Historically, humans evolved on lean game meat, suggesting its benefit in a balanced diet.

Area of Science:

  • Nutritional Science
  • Evolutionary Biology
  • Human Dietetics

Background:

  • Accumulating evidence suggests meat itself isn't a disease risk factor.
  • Excessive fat, particularly saturated fat, in modern domesticated animal meat is linked to Western diseases.
  • Human ancestral diets included significant meat intake over millions of years.

Purpose of the Study:

  • To review scientific evidence on the role of meat in human health and evolution.
  • To differentiate the risks associated with modern meat consumption versus ancestral diets.
  • To evaluate the health benefits of lean red meat.

Main Methods:

  • Review of fossil isotope studies.
  • Analysis of human gut morphology and encephalization.

Related Experiment Videos

  • Examination of optimal foraging theory and insulin resistance.
  • Studies on hunter-gatherer societies.

    • Main Results:

    • Diets high in lean red meat can lower plasma cholesterol.
    • Lean meat provides omega-3 fatty acids, iron, zinc, and vitamin B12.
    • Human evolution shows adaptation to a diet rich in lean meat, low in saturated fat.

    Conclusions:

    • Lean meat, when fat-trimmed, is a healthy dietary component.
    • A varied diet including lean meat is beneficial for well-balanced nutrition.
    • Ancestral diets of lean game meat shaped human physiology.