Modeling the Contribution of Meat to Global Nutrient Availability.

Area of Science:

• Nutritional Science
• Food Systems Analysis
• Global Health

Background:

• Growing global population necessitates increased food and nutrient availability.
• Meat is recognized as a nutrient-dense food source, rich in protein, vitamins, and minerals.
• The precise contribution of meat to global nutrient supply is not well-quantified.

Purpose of the Study:

• To quantify the contribution of meat to the global availability of 29 essential nutrients.
• To assess the role of meat in nourishing the global population.

Main Methods:

• Utilized the DELTA Model, integrating global food production, waste, nutrient composition, and bioavailability data.
• Calculated nutrient availability based on 2018 global food production and use data.
• Defined meat as animal flesh, excluding fish and seafood.

Main Results:

• Meat constituted ~7% of global food mass but provided 11% of energy, 29% of fat, and 21% of protein.
• Meat was a major source of vitamins A (24%), B12 (56%), and minerals like zinc (19%) and iron (13%).
• Meat contributed significantly to indispensable amino acid availability (16-32%) due to high digestibility (83-100%).

Conclusions:

• Meat plays a disproportionately important role in global nutrient availability.
• The findings highlight meat's significant contribution to delivering essential nutrients to the global population.
• Understanding meat's nutritional contribution is crucial for food security and public health strategies.