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Foods from animals can be eaten everyday - not a conundrum!
Journal article   Peer reviewed

Foods from animals can be eaten everyday - not a conundrum!

S C Scholtz, Hattie H Vorster Jr., L Matshego and Hattie H (Snr) Vorster
South African Journal of Clinical Nutrition, Vol.14(Supplement 3), pp.S39-S47
2001
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Abstract

Nutrition and Dietetics Clinical Sciences Physiology Nutrition proteins animals food and beverage health status indexes diet developing countries biology natural resources environment health
The guideline 'Meat, fish, chicken, milk and eggs can be eaten every day', is motivated by reviewing the evidence that these foods contribute valuable nutrients to the diet, preventing undernutrition of especially calcium, iron, zinc, and the essential omega-3 fatty acids. In addition, the evidence that overconsumption of these foods increases risk of chronic diseases is evaluated, with particular emphasis on the role of saturated fats, omega-3 fatty acids and cholesterol in relation to the risk of coronary heart disease and cancer. Foods from animals, as stated in the guideline, include: milk and other dairy products such as yoghurt and cheese; fish, both fresh and tinned fresh water and marine fish; eggs; and meat, both red meat and chicken. Compared with plant foods, these foods are relatively expensive and economic circumstances will often dictate intakes. The available literature shows that with urbanisation, intakes of animal-derived foods by black South Africans are increasing, leading to more adequate diets and better nutritional status. Intakes of meat in the other population groups are generally high, which may be related to an increased risk of some chronic diseases. However, intakes of milk in most populations and fish in some population groups are low. The literature further indicates that it is possible, but difficult, to achieve adequate and balanced diets without inclusion of foods from animals. It seems that 400 - 500 ml of milk or its equivalent per day, two to three servings of fish per week, about four eggs per week and alternatively not more than 560 g of meat per week, will improve nutritional status without increasing risk of chronic diseases. However, low-fat products should be chosen and fats should be used sparingly in the preparation, cooking and serving of these foods. It is emphasised that these products are expensive, but that small additions of animal-derived foods to a plant-based diet could result in improved nutrition. It is concluded that this guideline may be difficult to achieve in some population groups and that substantial nutrition education of consumers would be necessary to change behaviours so that these foods are consumed in the recommended quantities to ensure optimal and adequate, but prudent dietary intakes.

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