Human evolution and diet: a modern conundrum of health versus meat consumption, or is it?
N. Mann
+ Author Affiliations
- Author Affiliations
School of Applied Sciences, RMIT University, GPO Box 2476V, Melbourne, Vic. 3001, Australia. Email: Neil.Mann@rmit.edu.au
Animal Production Science 53(11) 1135-1142 https://doi.org/10.1071/AN13197
Submitted: 16 July 2013 Accepted: 30 August 2013 Published: 17 September 2013
Abstract
Despite negative press reports on the effect of meat and other animal-source foods (ASFs) on human health and a vocal minority who contend that humans evolved as vegetarians, scientific evidence contradicts these views. For several million years before the development of agriculture, our ancestors were heavily reliant on ASFs as a source of energy and critical substrates such as protein and long-chain omega-3 fatty acids. Numerous lines of evidence in the anthropological literature have confirmed this scenario. Studies on ASF composition and clinical trials on ASF consumption have provided clear evidence of a requirement for meat in the diet to provide nutrients essential to health, such as Vitamin B12, long-chain omega-3 fatty acids and bioavailable forms of iron and zinc. Other studies have demonstrated that lean ASFs have a role in cholesterol-lowering diets and are important for mental function. Finally, it is possible and desirable to produce meat of a lean nature that mimics the many healthy attributes of wild-game meats and, by emphasising pasture feeding over grain feeding, this can be achieved to a large extent in Australia.
Additional keywords: docosahexaenoic acid, eicosapentaenoic acid, folivore, frugivore, haem-iron, homminin, omnivore, ruminant.
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