Modeling the Contribution of Meat to Global Nutrient Availability

Nick W Smith; Andrew J Fletcher; Jeremy P Hill; Warren C McNabb

doi:10.3389/fnut.2022.766796

Modeling the Contribution of Meat to Global Nutrient Availability

Front Nutr. 2022 Feb 2:9:766796. doi: 10.3389/fnut.2022.766796. eCollection 2022.

Authors

Nick W Smith^{1

2}, Andrew J Fletcher^{1

2

3}, Jeremy P Hill^{1

2

3}, Warren C McNabb^{1

2}

Affiliations

¹ Riddet Institute, Massey University, Palmerston North, New Zealand.
² Sustainable Nutrition Initiative, Riddet Institute, Massey University, Palmerston North, New Zealand.
³ Fonterra Research and Development Centre, Palmerston North, New Zealand.

Abstract

An 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.

Keywords: food production; mathematical modeling; meat; population nutrition; sustainable food systems.