[Foods of animal origin and public health (author's transl)]

Modern society adopts a highly ambiguous attitude towards foods of animal origin in human nutrition. Animal protein is of great biological value. However, the wealthy part of the world already consumes more than sufficient protein, which renders this value superfluous. On the other hand, a rich diet including a large share of animal products is suspect from the point of view of cardiovascular disease, cancer, osteoporosis and nephrolithiasis. The role of fat, protein, cholesterol, salt, calcium and a number of minor components is discussed. It is concluded that as far as fats are concerned, reduction is indicated. There is a large individual variability in response to salt and cholesterol as well as interactions with other components of the diet. A role of animal protein in affecting calcium metabolism is plausible, though not definitely established. Public health hazards due to contaminants are probably small compared with those caused by the major components.