Meat in the diet of athletes and active adults

Optimal nutrition is fundamental for maximizing physical performance, facilitating recovery and adaptation, and maintaining overall health in athletes and active adults. This review considers the role of meat within the diet of these populations. Meat provides an important source of protein and essential amino acids, conjugated linoleic acid and ω-3 polyunsaturated fatty acids, as well as micronutrients including heme iron, potassium, phosphorous, selenium, zinc, and vitamins B2, B3, B5, B6, B12 and D. Contemporary patterns of meat consumption by athletes and active adults are not well-described, but are broadly consistent with most dietary guidelines that support nutrition adequacy and population health. These dietary patterns could change in the coming years under the influence of greater messaging about sustainability and planetary health, alongside historical messaging about risks to personal health associated with high levels of meat consumption. Avoidance of meat has the potential to increase the risk of nutrient deficiencies in athletes and active adults, unless offset by a well-formulated diet, which may still need to be complimented with appropriate dietary supplementation. Choosing lean cuts of meat, consuming portion sizes and weekly quantities consistent with dietary guidelines, and minimizing the consumption of processed meats, are each important considerations for athletes and active adults seeking to maximize the nutrition benefits of meat while minimizing the small potential for health risks associated with meat consumption. For these populations, meat can be a valuable component of a diet that is consistent with current best-practice sports nutrition guidelines, and supports recovery, adaptation, performance, and health.