It seems evident that human dietary habits regarding meat consumption in general, and red meats and wild meats in particular, should be significantly modified downward, as much and as soon as possible. In turn, the reduction of meat consumption should contribute to the reduction of GHG emissions and their considerable impact on global warming and climate change. Based on the scientific literature here reviewed, we have noted that the results of the investigations conducted after the statement of the IARC, have corroborated the recommendation of reducing significantly the consumption of red meats and meat products. On the other hand, consumption of meat – especially wild meat – is related to virus infections, as many viruses have been found in wild meat trade markets. Therefore, avoiding ingesting fats from red meats and meat products, doubtless would help in the prevention, not only of the well-known cardiovascular diseases derived of fats consumption, but also of certain kinds of cancers, mainly colorectal cancer. Most environmental contaminants (PCDD/Fs, PCBs, PBDEs, PCNs, etc.) that are frequently found in meats are highly soluble in fats. With respect to human health, in 2015 the International Agency for Research on Cancer (IARC) stated that red meat was a probable carcinogen to humans (Group 2A), while consumption of processed meat was carcinogenic to humans (Group 1).
Livestock production does not only have a negative influence on GHG emissions, but also on the water footprint, water pollution, and water scarcity. Although meat means an important source of nutrients, it is also evident that a great consumption of this source of proteins has also a negative environmental impact. Per capita, the study found that poultry consumption more than doubled in 13 countries between the recorded years.Meat consumption has been increasing since the 1960s, but especially from the 1980s decade to today. Although the report doesn't mention African swine fever as a cause, it is likely that shrinking supply was the cause of the decrease. In Vietnam and China, pork contributed two-thirds of total meat consumption per capita in 2000, but by 2019 its contribution was only half of total meat consumption. The contribution of pork to world total meat consumption was lower in 2019 than in 2000 (32.6% vs. In countries with decreasing trends in pork consumption per capita, the change was small in magnitude, except in Canada where a substantial decrease was recorded from 22.6 kg/capita in 2000 to 16.3 kg/capita in 2019. In total, 19 countries experienced increased pork consumption per capita, while in seven countries decreased their consumption. Per capita pork consumption increased slightly in China and substantially in Vietnam. There was no change in consumption in the recorded years in China, Indonesia, Pakistan, and the UK. Consumption of beef only increased in Ethiopia, Israel, Saudi Arabia, Turkey and Vietnam. The study found that global beef consumption between 20 dropped by 3.9% from 22.8% to 18.9%. In most of the countries studied (26 of 35), total meat consumption per capita increased significantly over time, with the most substantial increases observed in Russia, Vietnam and Peru. In 2019, poultry was the most popular meat globally speaking, followed by pork, beef, and then sheep and goat meat. They found a direct link between rising consumption and increased wealth in emerging economies, but no relationship in the higher income countries.īetween 20, there were major changes in meat consumption across the globe. The researchers said they found evidence of this when they attempted to link Gross Domestic Product (GDP) per capita to meat consumption per capita. However, there is also proof of continued consumption increase in many of the emerging economy nations. The study's results, published in Animals, reveal that many countries may have reached peak meat consumption in several countries. A recent study has analysed data from countries to see which ones have increased or decreased their consumption of meat.Ĭonsumption of beef only increased in Ethiopia, Israel, Saudi Arabia, Turkey and Vietnam.
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