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Foods
Special Issues
Exploring the Nexus of Meat Consumption, Health, and Environmental Sustainability
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Exploring the Nexus of Meat Consumption, Health, and Environmental Sustainability

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Meat".

Deadline for manuscript submissions: closed (20 June 2025) | Viewed by 668

Special Issue Editor

Dr. João M. Almeida

E-Mail Website
Guest Editor
INIAV-Instituto Nacional de Investigação Agrária e Veterinária, Fonte Boa, 2005-048 Vale de Santarém, Portugal
Interests: meat science and technology; meat quality; physical and sensory properties of foods; food science

Special Issue Information

Dear Colleagues,

Welcome to this Special Issue of Foods on " Exploring the Nexus of Meat Consumption, Health, and Environmental Sustainability". This Special Issue aims to explore the multifaceted relationship between meat consumption, human health, and environmental sustainability. As global meat consumption continues to rise, it will become imperative to investigate its implications on public health and the planet. We invite contributions that delve into various aspects of this topic, including the nutritional impact of different types of meat, the role of meat in chronic diseases, and the environmental footprint of meat production. By fostering interdisciplinary dialogue and presenting cutting-edge research, this Special Issue seeks to inform policymakers, industry stakeholders, and the general public about the complex interplay between meat consumption, health outcomes, and environmental sustainability.

Dr. João Almeida
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • meat consumption
  • health implications
  • environmental impact
  • sustainability
  • livestock production
  • animal welfare
  • protein sources
  • sustainable diets
  • public health
  • interdisciplinary research
  • global trends

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Further information on MDPI's Special Issue policies can be found here.

Published Papers (1 paper)

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Research

17 pages, 421 KiB  
Article
Red Meat Consumption, Iron Status, and Cardiometabolic Risk in Qatari Adults: A Cross-Sectional Gender-Stratified Analysis from the QPHI-QBB Data in Qatar
by Hanaa Mousa, Nadin M. Abdel Razeq, Yasmen Khial and Reema Tayyem
Foods 2025, 14(12), 2134; https://doi.org/10.3390/foods14122134 - 18 Jun 2025
Viewed by 218
Abstract
Background: Red meat, a significant source of heme iron, may influence iron status and metabolic health, particularly in Qatar, where consumption is high. Understanding these associations is essential for addressing iron deficiency and cardiovascular risk in this population. Methods: We conducted a cross-sectional [...] Read more.
Background: Red meat, a significant source of heme iron, may influence iron status and metabolic health, particularly in Qatar, where consumption is high. Understanding these associations is essential for addressing iron deficiency and cardiovascular risk in this population. Methods: We conducted a cross-sectional study using data from 13,778 Qatari adults enrolled in the Qatar Biobank (men: n = 5770; women: n = 8008). Red meat intake was assessed via the Food Frequency Questionnaire and categorized as low (≤1/month), moderate (2–4/month), and high (≥5/month) intake. Hematological and metabolic biomarkers were analyzed. Two-sample t-tests compared biomarker levels by gender. Multiple linear regression examined associations between red meat intake and iron profile indicators, adjusting for age, gender, supplement use, diabetes, hypercholesterolemia, and hypertension. Results: High red meat consumption was associated with increased ferritin (Coef = 134.685, p < 0.001) and hemoglobin (Coef = 0.918, p = 0.017). Males showed higher hemoglobin (14.8–14.9 vs. 12.4–12.5 g/dL, p < 0.0001) and total cholesterol (5.17 ± 1.10 vs. 5.02 ± 1.01 mmol/L, p = 0.0125). TIBC showed no significant gender differences across categories (p > 0.15) but varied significantly within each gender across red meat consumption categories (males: p < 0.0000; females: p < 0.0000). Conclusions: Higher red meat intake is associated with improved iron status, particularly ferritin levels, and gender-specific effects on hemoglobin and cholesterol levels. Moderate red meat intake may support iron health while maintaining a favorable lipid profile. Full article
(This article belongs to the Special Issue Exploring the Nexus of Meat Consumption, Health, and Environmental Sustainability)
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