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Nutritional Value of Meat and Meat Products and Their Role in Human Health—3rd Edition

A special issue of Nutrients (ISSN 2072-6643). This special issue belongs to the section "Proteins and Amino Acids".

Deadline for manuscript submissions: 25 September 2025 | Viewed by 33585

Special Issue Editor

Prof. Dr. Joanna Stadnik

E-Mail Website
Guest Editor
Department of Animal Raw Materials Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Lublin, Poland
Interests: dry-cured meat products; probiotic meat products; biogenic amines in food; bioactive peptides in meat and meat products
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Meat and meat products are ranked among the most nutritious food items available to humans, fulfilling most of their bodily requirements. They are an important source of energy and a range of nutrients, such as essential amino acids, minerals (iron, zinc, selenium), vitamins (B12, folic acid), and bioactive compounds (taurine, carnitine, carnosine, ubiquinone, glutathione and creatine). Meat and meat products play a vital role in human evolution and are important components of a healthy and well-balanced diet. On the other hand, meat consumption, especially the consumption of red and processed meat (grilled, cured, smoked), is currently an area of scientific controversy and confusion regarding the relationship between their consumption and health outcomes, which include an increased risk of cardiovascular diseases and colon cancer.

Considering the success of the last two Special Issues, we are pleased to announce that we are launching a third Special Issue on this topic, "Nutritional Value of Meat and Meat Products and Their Role in Human Health—3rd Edition". We invite you to submit original research papers and reviews that provide an overview of the nutritional value and health effects of meat and meat products. I believe that this Special issue will broaden of our knowledge regarding the role that meat and meat products play in human health.

Prof. Dr. Joanna Stadnik
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. Nutrients 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
  • processed meat
  • nutritional value of meat
  • health benefits
  • cardiovascular disease
  • cancer

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Published Papers (2 papers)

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Research

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17 pages, 1054 KiB  
Article
Does Poultry Consumption Increase the Risk of Mortality for Gastrointestinal Cancers? A Preliminary Competing Risk Analysis
by Caterina Bonfiglio, Rossella Tatoli, Rossella Donghia, Pasqua Letizia Pesole and Gianluigi Giannelli
Nutrients 2025, 17(8), 1370; https://doi.org/10.3390/nu17081370 - 17 Apr 2025
Viewed by 32898
Abstract
Background: Poultry meat is currently among the most widely consumed meats in Italy and worldwide. Poultry is reasonably affordable and accessible, explaining the high global consumption rates. This population-based prospective cohort study investigated the association between meat consumption and gastrointestinal cancers (GCs) [...] Read more.
Background: Poultry meat is currently among the most widely consumed meats in Italy and worldwide. Poultry is reasonably affordable and accessible, explaining the high global consumption rates. This population-based prospective cohort study investigated the association between meat consumption and gastrointestinal cancers (GCs) and other causes of mortality in southern Italy. Methods: Data were collected from 4869 participants in the MICOL and NUTRIHEP cohorts. The EPIC questionnaire was used to elicit information on food and drink consumption. For analytical purposes, weekly meat consumption was grouped into four categories: total meat: <200 g, 201–300 g, 301–400 g, and >400 g red meat: <150 g, 150–250 g, 251–350 g, and >350 g; poultry: <100 g, 100–200 g, 201–300 g, and >300 g. Cox proportional hazard regression and competing risk models were employed for statistical analysis. Results: Analyzing weekly poultry consumption, it was observed that subjects consuming more than 300 g had a 27% higher risk of death from all causes [HR 1.27; 95% CI (1.00; 1.61)] than those consuming less than 100 g. In addition, for GCs, the SHR for weekly poultry consumption above 300 g was 2.27 [95% CI (1.23; 4.17)], a risk that for men increased to 2.61 [95% CI (1.31; 5.19)]. Conclusions: Our study showed that poultry consumption above 300 g/week is associated with a statistically significant increased mortality risk both from all causes and from GCs. The risk is higher for men than for women. Full article
(This article belongs to the Special Issue Nutritional Value of Meat and Meat Products and Their Role in Human Health—3rd Edition)
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Review

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25 pages, 340 KiB  
Review
Nutritional Value and Health Implications of Meat from Monogastric Animals Exposed to Heat Stress
by José A. M. Prates
Nutrients 2025, 17(8), 1390; https://doi.org/10.3390/nu17081390 - 21 Apr 2025
Viewed by 381
Abstract
Heat stress (HS), driven by rising global temperatures, significantly impairs the nutritional composition and sensory quality of meat from monogastric animals, particularly swine and poultry. HS induces physiological disturbances, including reduced feed intake, oxidative stress, and endocrine disruption, which together reduce muscle protein [...] Read more.
Heat stress (HS), driven by rising global temperatures, significantly impairs the nutritional composition and sensory quality of meat from monogastric animals, particularly swine and poultry. HS induces physiological disturbances, including reduced feed intake, oxidative stress, and endocrine disruption, which together reduce muscle protein content by 10–15% and essential amino acid levels (e.g., lysine, methionine, threonine) by 15–25%. Lipid profiles are also altered, with up to 30% reductions in polyunsaturated fatty acids (PUFAs), especially omega-3s, and an increased saturated fat content. Additionally, HS reduces the retention of vitamins E, A, D, and C by 20–50% and critical minerals such as selenium, zinc, and iron, compromising antioxidant capacity, immune function, and oxygen transport. These changes diminish meat tenderness, juiciness, flavour, and colour stability, leading to reduced consumer appeal and dietary quality. The consumption of heat-stressed meat may elevate risks for cardiovascular disease, oxidative stress, and micronutrient deficiencies. Mitigation strategies, including dietary antioxidant and osmolyte supplementation, genetic selection for thermotolerance, and optimised feeding practices, can reduce oxidative damage by up to 40% and improve nutrient retention. This review synthesises the current evidence on HS-induced meat quality deterioration and explores nutritional and management strategies to protect animal productivity and human health. Full article
(This article belongs to the Special Issue Nutritional Value of Meat and Meat Products and Their Role in Human Health—3rd Edition)
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