Meat consumption: current global risks

The consumption of meat and meat products serves as a crucial reservoir of essential nutrients such as proteins, iron, and vitamins within the human diet. Nonetheless, it is evident that this protein source exacts a substantial toll on the environment. Researchers from Spain have documented a notable surge in the consumption of poultry and pork meats among the diverse array of meats available in the market. Presently, a mere 5% of the global populace identifies as vegetarian, contrasting sharply with a significantly larger demographic (14-60%) labeling themselves as flexitarians, indicating a conscious reduction in meat intake without complete elimination. Another compelling rationale for reducing meat consumption, particularly red meats, lies in the potential adverse health effects associated with their intake.
In 2015, the International Agency for Research on Cancer (IARC) designated red meat as a probable carcinogen for humans, casting a shadow over its dietary prominence. Additionally, a positive correlation between heightened red meat consumption and pathologies such as chronic kidney disease has been reported. Given that red meats have substantial quantities of fats, moderating their intake holds promise for mitigating risks linked to cardiovascular ailments and cancer concurrently.