Rethinking Meat in Our Diet: The Case Against Its Role in Health

Abstract

Meat is a rich source of essential nutrients, including high-quality protein, bioavailable iron, zinc, and vitamin B12—nutrients often limited in plant-based diets. However, growing concerns surround the health impacts of meat consumption, particularly industrially processed meats that contain preservatives such as nitrates, nitrites, and high levels of sodium. These compounds have been associated with increased risks of hypertension, colorectal cancer, and other chronic diseases. In contrast, traditional processing methods like fermentation may enhance meat's nutritional value by promoting beneficial microbiota and producing bioactive compounds with potential health benefits. The role of saturated fatty acids (SFAs) in meat remains controversial. While historically linked to cardiovascular disease and type 2 diabetes, recent meta-analyses suggest inconsistent associations, challenging the assumption of a direct causal relationship. These findings point to the importance of considering the broader dietary context, food matrix interactions, and lifestyle factors. This narrative review critically examines current evidence on the health effects of meat consumption, with a focus on saturated fat content, processing techniques, and dietary patterns. Considerable heterogeneity exists across studies, partly due to variations in methodology, population demographics, and confounding variables such as cooking methods and food combinations. The review identifies key research gaps and underscores the need for well-controlled studies that consider these contextual factors. Ultimately, a nuanced understanding of meat’s role in human health is essential for developing balanced dietary recommendations. Future research should aim to refine public health guidance by integrating insights from nutritional science, food technology, and epidemiology.