About the book
Human body needs essential amino acids that are mostly found in meat. In 2017 a research conducted by Hannah Ritchie and Max Roser revealed that the world now produces more than four times the quantity of meat as it did fifty years ago. In 2013 the production was around 320 million tones, most of which was pork. Interesting fact is that the production of poultry is increasing most rapidly, perhaps because of market demands and turning to healthier food choices. Eighty billion animals are slaughtered each year for meat. In 2014 the average person in the world consumed around 43 kilograms of meat. This ranges from over 100 kg in the US and Australia to only 5 kg in India.
The health effects of this consumption are significant. Recent evidence from Evelyne Battaglia Richi (2015) indicated that the long-term large consumption of red meat and particularly processed meat is associated with an increased risk of total mortality, cardiovascular disease, colorectal cancer and type 2 diabetes, in both men and women. The strongest evidence relates to the association between consumption of red and processed meats and colorectal cancer risk, which led to a classification of red meat by the World Cancer Research Fund as a class 2A carcinogen (probably carcinogenic to humans), and processed meat as class 1 (carcinogenic). This situation is especially occurring in high income countries. In developing countries there is still a prevalence of undernutrition. According to the World Health Organization, protein-calorie malnutrition is prevalent in children and pregnant women. Approximately, 43% of children (230 million) in developing countries suffer from stunted growth.
This book hopes to provide new insights into the production of meat, the burden of diseases associated with excessive meat consumption, undernutrition associated with insufficiency of meat products and different health-related indicators related to the meat and nutrition. This book is applicable for researchers, policy makers and the students from the field of medical science, food science, nursing and public health.