The relationship between consumption of animal products (beef, pork, poultry, eggs, fish an dairy products) and risk of chronic diseases: a critical review

Red meat from beef and white meat from poultry are a central part in most diets in developed societies. These products are main sources of saturated fat and cholesterol in the diet. But they are also main sources of protein and various vitamins and minerals. Poultry fat contains a lower proportion of saturated fatty acids and a higher proportion of polyunsaturated fatty acids as compared with red meat. Fish contains much less saturated fat, and oily fish are rich in omega-3 fatty acids. Eggs are high in cholesterol, but also contain substantial amount of unsaturated fats, protein, folate, and B vitamins. Milk and dairy products are high in saturated fat content (unless the fat has been separated), but are also good sources of protein, vitamin D and calcium. Because each product has different nutrient profile, it is conceivable that they may have different effects on human health. Also, because each food contains many nutrients, which may have opposite effects on disease risk, it is difficult to predict the effect of each product on disease risk with certainty based on the nutrient profile. Since no single biochemical or physiological measurement can simultaneously represent those effects of the various constituent nutrients, it is important to study the direct relationships between consumption of these products and actual disease incidence in humans. In this report, we review evidence regarding the relation of animal products with risk of coronary disease, stroke, diabetes, and various cancers.