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The Future of Meat: Health Impact Assessment with Randomized Evidence

  • João Pedro Ferreira
    Correspondence
    Requests for reprints should be addressed to João Pedro Ferreira, MD, PhD, Centre d'Investigation Clinique 1433 module Plurithématique, CHRU Nancy - Hopitaux de Brabois, Institut Lorrain du Coeur et des Vaisseaux Louis Mathieu, 4 rue du Morvan, 54500 Vandoeuvre les Nancy, France.
    Affiliations
    Université de Lorraine, INSERM, Centre d'Investigation Clinique et Plurithématique 1433, INSERM U1116, CHRU de Nancy, F-CRIN INI-CRCT (Cardiovascular and Renal Clinical Trialists), Nancy, France
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  • Abhinav Sharma
    Affiliations
    Division of Cardiology, McGill University Health Centre, Montreal, QC, Canada
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  • Faiez Zannad
    Affiliations
    Université de Lorraine, INSERM, Centre d'Investigation Clinique et Plurithématique 1433, INSERM U1116, CHRU de Nancy, F-CRIN INI-CRCT (Cardiovascular and Renal Clinical Trialists), Nancy, France
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Published:December 11, 2020DOI:https://doi.org/10.1016/j.amjmed.2020.11.007

      Abstract

      Massive animal farming for meat production poses major problems in terms of resource use, environmental impact, and biodiversity. Furthermore, excessive meat consumption has been associated with multiple deleterious health consequences. However, more and better-designed randomized trials are needed to increase the level of evidence on the health impacts of meat. Novel meat alternatives, such as plant- and cell-based meat, are much less impactful to the environment and might replace traditional animal meat in the future, but, despite promising early data, the health consequences of these novel products need further study. This manuscript focuses on the health impacts of meat over 3 main sections: 1) overview of the evidence highlighting the association of meat consumption with health; 2) novel alternatives to meat, including plant-based and cell-based alternatives; and 3) examine the rationale for randomized studies to evaluate the effects of the novel meat alternatives compared with the standard animal meat.

      Keywords

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