{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,26]],"date-time":"2026-10-26T22:11:45Z","timestamp":1793052705418,"version":"4.5.0"},"reference-count":118,"publisher":"Frontiers Media SA","license":[{"start":{"date-parts":[[2025,1,27]],"date-time":"2025-01-27T00:00:00Z","timestamp":1737936000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["frontiersin.org"],"crossmark-restriction":true},"short-container-title":["Front. Nutr."],"abstract":"<jats:p>Driven by perceived health and environmental benefits, initiatives to remove red meat from recommended eating patterns are increasingly being implemented in United States institutions, including schools and hospitals. While these efforts aim to address important issues, they may inadvertently lead to unintended consequences, particularly regarding essential nutrient intake for certain populations. This perspective considers the nutritional value of red meat, examines its potential health benefits, and highlights nutritional risks when intake is reduced or eliminated. Red meat is a nutrient-dense food that provides highly bioavailable protein and several essential micronutrients often lacking in the diet, including iron, zinc, and vitamin B<jats:sub>12<\/jats:sub>. These nutrients can be limited or absent in many plant-source foods as well as in some animal-source foods. Red meat\u2019s micronutrient profile is especially valuable for young children and women of reproductive age, including pregnant women. In addition, the protein density of red meat is beneficial for individuals managing obesity and older adults at risk of sarcopenia. Many epidemiological studies suggest potential associations between excessive red meat consumption and increased risk of certain chronic diseases, but this evidence does not conclusively implicate red meat in the development or progression of chronic disease. The nutritional and health implications of reducing red meat consumption must be balanced against the low certainty of evidence used to discourage red meat intake when making dietary recommendations.<\/jats:p>","DOI":"10.3389\/fnut.2025.1525011","type":"journal-article","created":{"date-parts":[[2025,1,27]],"date-time":"2025-01-27T05:15:46Z","timestamp":1737954946000},"update-policy":"https:\/\/doi.org\/10.3389\/crossmark-policy","source":"Crossref","is-referenced-by-count":11,"title":["Considering the nutritional benefits and health implications of red meat in the era of meatless initiatives"],"prefix":"10.3389","volume":"12","author":[{"given":"Melissa","family":"Kavanaugh","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Diana","family":"Rodgers","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Nancy","family":"Rodriguez","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Fr\u00e9d\u00e9ric","family":"Leroy","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1965","published-online":{"date-parts":[[2025,1,27]]},"reference":[{"key":"B1","year":"2023","journal-title":"How does Plant-Forward (Plant-Based) Eating Benefit your Health?."},{"key":"B2","year":"2023","journal-title":"Health Eating for Older Adults: Cooking with Plant-based Protein, 5 Tasty Options to Try."},{"key":"B3","doi-asserted-by":"crossref","first-page":"6","DOI":"10.2337\/dci22-0041","article-title":"Diet and diabetes prevention: Is a plant-based diet the solution?","volume":"46","author":"Schlesinger","year":"2023","journal-title":"Diabetes Care."},{"key":"B4","author":"Blake","year":"2019","journal-title":"Nutrition: From Science to You."},{"key":"B5","author":"Shils","year":"2006","journal-title":"Modern Nutrition in Health and Disease."},{"key":"B6","doi-asserted-by":"crossref","first-page":"11","DOI":"10.1093\/af\/vfac093","article-title":"The role of meat in the human diet: Evolutionary aspects and nutritional value.","volume":"13","author":"Leroy","year":"2023","journal-title":"Anim Front."},{"key":"B7","doi-asserted-by":"crossref","first-page":"70","DOI":"10.1097\/NT.0000000000000466","article-title":"Essential amino acid density: Differences in animal- and plant-based dietary patterns designed for older women.","volume":"56","author":"Fussell","year":"2021","journal-title":"Nutr Today."},{"key":"B8","doi-asserted-by":"crossref","first-page":"129","DOI":"10.1016\/j.foodpol.2013.06.009","article-title":"Post-green revolution food systems and the triple burden of malnutrition.","volume":"42","author":"G\u00f3mez","year":"2013","journal-title":"Food Policy."},{"key":"B9","article-title":"Hunger and malnutrition in the 21st century.","volume":"361","author":"Webb","year":"2018","journal-title":"BMJ."},{"key":"B10","first-page":"793","article-title":"Understanding the political challenge of red and processed meat reduction for healthy and sustainable food systems: A narrative review of the literature.","volume":"10","author":"Sievert","year":"2021","journal-title":"Int J Health Policy Manag."},{"key":"B11","doi-asserted-by":"crossref","first-page":"29","DOI":"10.2527\/af.2017.0440","article-title":"\u2018Red\u2019and \u2018white\u2019meats\u2014terms that lead to confusion.","volume":"7","author":"Keeton","year":"2017","journal-title":"Anim. 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