Modeling the Contribution of Meat to Global Nutrient Availability

dc.citation.volume9
dc.contributor.authorSmith NW
dc.contributor.authorFletcher AJ
dc.contributor.authorHill JP
dc.contributor.authorMcNabb WC
dc.contributor.editorBerry E
dc.coverage.spatialSwitzerland
dc.date.accessioned2024-11-06T01:55:54Z
dc.date.available2024-11-06T01:55:54Z
dc.date.issued2022-02-02
dc.description.abstractAn increasing global population requires increasing food and nutrient availability. Meat is recognized as a nutrient dense food, particularly notable for its high-quality protein content, B vitamin and mineral content. However, it is not known how important meat is currently in nourishing the global population. The DELTA Model was used to calculate the contribution of meat (defined as animal flesh, excluding fish and seafood) to the global availability of 29 nutrients. This model utilizes global food production and use data, coupled with data for food waste, food nutrient composition and nutrient bioavailability to calculate the total amount of each nutrient available for consumption by the global population. Around 333 million tons of meat were produced globally in 2018, 95% of which was available as food, constituting ~7% of total food mass. Meat's contribution to nutrient availability was disproportionately higher than this: meat provided 11% of global food energy availability, 29% of dietary fat and 21% of protein. For the micronutrients, meat provided high proportions of vitamins: A (24%), B1 and B2 (15% each), B5 (10%), B6 (13%), and B12 (56%). Meat also provided high proportions of several trace elements: zinc (19%), selenium (18%), iron (13%), phosphorous (11%), and copper (10%). Meat is a poor contributor to fiber, magnesium and vitamins C and E. Meat was responsible for 16% (cystine) to 32% (lysine) of global availability of the bioavailable indispensable amino acids included in the model, due partly to the high digestibility of these nutrients from meat (83-100%). Of the total meat mass available as food in 2018, 23% was ruminant meat, 34% poultry meat, 32% pig meat, 2% other meat, and 9% offal and fats. The disproportionate contribution of meat to the global availability of nutrients emphasizes its important place in delivering nutrition to the current global population.
dc.description.confidentialfalse
dc.edition.editionFebruary 2022
dc.format.pagination766796-
dc.identifier.author-urlhttps://www.ncbi.nlm.nih.gov/pubmed/35187029
dc.identifier.citationSmith NW, Fletcher AJ, Hill JP, McNabb WC. (2022). Modeling the Contribution of Meat to Global Nutrient Availability.. Front Nutr. 9. (pp. 766796-).
dc.identifier.doi10.3389/fnut.2022.766796
dc.identifier.eissn2296-861X
dc.identifier.elements-typejournal-article
dc.identifier.issn2296-861X
dc.identifier.numberARTN 766796
dc.identifier.urihttps://mro.massey.ac.nz/handle/10179/71931
dc.languageeng
dc.publisherFrontiers Media S.A.
dc.publisher.urihttps://www.frontiersin.org/journals/nutrition/articles/10.3389/fnut.2022.766796/full
dc.relation.isPartOfFront Nutr
dc.rights(c) 2022 The Author/s
dc.rightsCC BY 4.0
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subjectfood production
dc.subjectmathematical modeling
dc.subjectmeat
dc.subjectpopulation nutrition
dc.subjectsustainable food systems
dc.titleModeling the Contribution of Meat to Global Nutrient Availability
dc.typeJournal article
pubs.elements-id451290
pubs.organisational-groupOther
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