Jeff Wood

Ian Givens 

Carlotta Giromini

Animal-derived foods (ADFs), including milk and dairy products, meat and meat products, fish, eggs and insects, contribute vital nutrients to the diets of people around the world and low intakes have been linked to conditions such as stunted growth, poor bone development and anaemia. Important nutrients include protein, calcium, iodine, iron, B vitamins and bioactive peptides. On the other hand, consumption of some ADFs has also been linked with increasing risks of cardiovascular disease, type 2 diabetes and various cancers, with saturated fat and haem iron being implicated. Reasons for higher consumption of ADFs include increasing levels of disposable income, especially in developing countries. Declining consumption has been explained by changing consumer attitudes to ADFs which is becoming more common in developed countries, especially in young people. For the continuing success of the industries involved in the production of ADFs and the health of the population, it is vital that the nutritional and health implications of both increasing and declining levels of consumption are understood. More evidence is needed on the health risks associated with the different types of ADF and the nutrients they provide. The reasons for declining levels of consumption in some young people are not understood. Concerns over the welfare of animals in some production systems and the high environmental cost of animal production are mentioned but is there more to it than this? Data are needed to balance the perceived high welfare and environmental costs against the nutritional and health risks from nutrient deficiencies. This Research Topic will provide new insights into the consumption, nutritional benefits and consumer attitudes towards ADFs. Themes for research papers, reviews, mini-reviews and commentaries could include: - Saturated fats and disease risk; - Benefits of fermented foods; - Health aspects of milk proteins; - Environmental and welfare aspects of animal production in relation to nutritional and health benefits; - Bioactive compounds in foods and human health; - Consumer attitudes to ADFs and plant-based diets; - Links between egg consumption and health; n-3 fatty acids and CVD risk; - Ingredients of animal diets to improve nutritional value; Changing fatty acid composition by feeding strategies; - Health aspects of ADFs, vegetarian and vegan diets; - Processed vs fresh foods: effects on nutrition and health; Nutritional aspects of fish consumption; - Iron bioavailability in meat and other foods; - Enhancing mineral and vitamin contents of foods.

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