Meat nutritive value and human health

Meat consumption has been increasing around the globe despite the controversies surrounding its possible influence in health. It is recognized as a valuable source of protein, iron, and vitamin B12, but the role of fat and the fatty acid profile is frequently pointed out as a potential risk factor. Epidemiologic studies also have some incongruent results when considering processing and cooking methods, as well as meat cuts, in disease risk. This raises the importance of further clarifying the nutritive role of meat in human diet, as well as the possible associations between meat consumption and health risks, thus promoting effective and science-based public health messages. This chapter will present the nutritional composition of meat and the most relevant and recent evidence concerning the effects of its consumption in noncommunicable chronic diseases.