meat consumption

from Wikipedia, the free encyclopedia
Meat consumption rose worldwide between 1979 and 1999 from 29.5 kg to 36.4 kg per capita per year, in the industrialized countries from 78.5 kg to 88.2 kg.

Meat consumption is the consumption of meat as human food, directly or in the form of meat products or, in a broader sense, the entire consumption of meat by humans, which also includes the production of animal feed, industrial utilization and losses. The consumption of offal and blood may also be included, but not usually that of other animal products, even if they are obtained by slaughter, such as hides and hair. The opposite of meat consumption is called vegetarianism or veganism .

history

Between 1961 and 2009, meat consumption rose worldwide from 23 kg to 42 kg per capita per year. According to an extrapolation by the World Food Organization (FAO), which can also be found in the Meat Atlas 2013, per capita consumption averaged 42.5 kg per year worldwide.

Meat consumption varies from country to country. In a country, consumption increases with its income ; the correlation coefficient is 0.77, but the dispersion increases with increasing income.

Most meat was consumed by the Americans in 2003 with 123 kg per capita. The Mongols consumed with 94 kg unusual amount of meat for their income of 2,120 US $. The Japanese consumed unusually little meat with 59 kg for their high income of US $ 45,850.

Meat consumers

The group of meat consumers is not a uniform group. There are considerable differences at the individual level, particularly with regard to the amount of meat consumed. Men tend to consume more meat than women and there are also differences between social classes or different age groups. According to a survey by the University of Hohenheim, there are various trends among meat eaters:

  • There is a trend towards consuming meat only occasionally. This group is called flexitarians .
  • A will to reduce meat consumption can be ascertained in a group of meat eaters.
  • There are also the "carefree meat eaters" who often eat meat.
Roast pork from the neck with beer sauce

The German Nutrition Society recommends eating fish, meat, sausage products and eggs in moderation once or twice a week. Some commentators speak of the “Sunday roast model”. According to society, men eat on average twice the recommended amount.

In addition there is the group which meatless nourishing people: vegetarians eat from ethical , health or environmental motivations meat. Vegans also do not consume any other foods of animal origin such as milk, eggs or honey. They also reject the use of all animal products, such as wool, leather and fur or certain cosmetics.

While the regular consumption of meat was often a privilege of the wealthy in earlier times, it is affordable for many in industrialized countries today. Economic forms of manufacture, transport and distribution have contributed to this.

In the past, the amount of meat consumed increased with income. Today, however, in Germany, for example, men in the more affluent sections of the population eat significantly less meat than men in the lower class (the difference is smaller for women).

Some people do not eat meat from the usual animal production or factory farming , but only meat from the most appropriate animal husbandry . Such animals are often fed with organic products; the meat produced in this way is called organic meat.

Social and cultural influences on meat consumption

Vacuum-packed meat in a German supermarket
Butcher shop in Caracuaro, Mexico

Many religions have developed regulations regarding the consumption of meat. In Judaism and Islam, for example, the consumption of pork is forbidden because the pig is considered unclean . Another background for the religiously motivated renunciation of meat can be found in Hinduism . There the cattle in particular is venerated as sacred, so that its consumption is forbidden for this reason. Because of their belief in rebirth , many Hindus give up meat altogether . Regulations have also developed in Christianity , such as the renouncement of meat on Fridays and especially on Good Friday (see also Lent ). The term carnival could etymologically come from the Latin carne vale (for example, "Farewell meat").

Amount of meat consumption

The largest meat consumers by country
Rank
2009		 country Per capita
consumption in kg
2009 2003
SpainSpain Spain 121
1 United StatesUnited States United States 120.2 123
2 KuwaitKuwait Kuwait 119.2
3 AustraliaAustralia Australia 111.5
DenmarkDenmark Denmark 111
4th BahamasBahamas Bahamas 109.5
Cyprus RepublicRepublic of Cyprus Cyprus 108
5 LuxembourgLuxembourg Luxembourg 107.9
6th New ZealandNew Zealand New Zealand 106.4 109
7th AustriaAustria Austria 102.0 112
IrelandIreland Ireland 102
8th French PolynesiaFrench Polynesia French Polynesia 101.9
9 BermudaBermuda Bermuda 101.7
10 ArgentinaArgentina Argentina 98.3
CanadaCanada Canada 98
FranceFrance France 98
...
21st GermanyGermany Germany 88.1
43 SwitzerlandSwitzerland Switzerland 74.7

The amount of meat consumption is an economic balance figure that is calculated from the amount of slaughter, import and export. It is collected by national and international authorities, for example in Germany by the Ministry of Food and Agriculture (BMEL), at European level by the EU Statistical Office (Eurostat) and worldwide by the World Food Organization . The information is given in the form of the slaughter weight , but the exact definition of this differs according to the species and local understanding. For example, Eurostat estimates the cold weight of the bled, gutted carcass, including bones, but excluding various slaughter by-products (such as feet, genital organs) for the most important commercially slaughtered animal species , for cattle, calves, sheep and goats without skin. In Germany, the provisions of the ordinance on price reporting for carcasses and their labeling (1st FlGDV; previously the 4th ViehFlGDV) are used to measure the slaughter weight, but deviating from this, the cold weight is determined.

According to this understanding, the meat consumption of an economy is the entire meat produced by slaughter plus the imported and minus the exported amount of meat, or to put it simply: If the animal is slaughtered, its meat counts as consumed by humans. Divided by the size of the population results in the per capita consumption. But this value must not be equated with the meat actually consumed, on the one hand because the bones are included, on the other hand because part of the meat is processed into animal feed or used in some other way or is lost. The adjacent tables show the total consumption per capita in a global comparison.

In Germany, statistical consumption is calculated using species-specific factors from meat consumption. It is supposed to represent the amount of meat actually consumed by people.

Meat consumption and consumption

Germany

Meat consumption in Germany in 2013 was as follows:

  • Total consumption: 7,169,200,000 kg
  • Total consumption per head: 87.3 kg
  • Of which consumed (estimated): 59.7 kg (68%)

The overall degree of self-sufficiency with meat in Germany was 119% in 2013. The consumption level is an estimate by the Federal Market Association for Cattle and Meat .

Switzerland

431,760,000 kg of meat (sales weight, excluding fish and crustaceans ) were consumed in Switzerland in 2016 . In relation to population growth , per capita consumption fell slightly to 50.98 kg compared to the previous year. Pork was still the most popular . With a per capita consumption of 22.49 kg, it made up almost half of all meat consumption. Second place went to poultry with 12.04 kg, followed by beef with 11.28 kg.

In 2017, per capita consumption decreased further to 50 kg - by 16% compared to 1990 - and rose again to 52 kg in 2018.

Retail trade

The Swiss retail trade has 2017 Meat and meat products ( CH and Import ) worth about 4.64 billion.  CHF dropped (-0.7%). Sales volumes also fell by 0.7% to 221,468 tons. In 2016, meat and meat products worth around CHF 4.73 billion were sold. At the time, sales volumes fell by 2.4% to 226,012 tons. With an average price of CHF 20.95 per kilogram of meat across all meat categories ( fresh and processed ), consumers in Switzerland paid the same amount as in 2016. Some retailers are still seeing a decline in meat sales. Overall, sales in the Swiss retail sector have been falling since 2015 (as of 2019).

Connection of meat consumption, meat production and meat export in Germany

According to the meat atlas of the Böll Foundation, which is close to the Greens, the following animals were slaughtered in Germany in 2012: 627.94 million chickens, 37 million turkeys, 25.46 million ducks and 58.35 million pigs. That is more than in any other EU country. However, not all animals are consumed in Germany. Part of it is exported.

The falling meat consumption in Germany goes hand in hand with an increasing meat production. More and more meat is being exported to other EU countries and to the Far East and South America.

Food control

The extraction of meat as food at slaughter - at the stage of primary production - is officially monitored as part of the ante-mortem and meat inspection . The control of the finished products for the purpose of consumer protection is carried out in Germany by the official food control . Random checks are carried out for substances that affect human health. These include mycotoxins (toxic metabolites of fungi), bacterial toxins (such as botulinum toxin ), heavy metals (such as lead or cadmium), which can cause food poisoning . Long-lived organic chlorine compounds , excessive hormone concentrations and veterinary drug residues such as antibiotics are also tested . After the use of veterinary medicinal products in animal husbandry, waiting times are prescribed to avoid residues before slaughtering, which vary in length depending on the medicinal product used. There are EU-wide maximum residue levels to protect consumers from adverse health effects .

Health Risks of Meat Consumption

According to the evaluation of the large-scale EPIC study , in which around 521,000 people have been observed since 1992, people who habitually eat a lot of meat products , such as If you eat it, e.g. sausage products or ham, you have an increased risk of dying from cancer or cardiovascular diseases .

In 2003, Cross, Pollock and Bingham suspected the higher fat content of red meat and the heme iron content of myoglobin in the formation of carcinogenic nitroso compounds as the cause of the increased risk of colon cancer . Norat et al. a. concluded from EPIC data in 2004 that heavy consumption of red meat and processed meat (more than 160 g pork, beef, veal or lamb per day) increased the risk of colorectal cancer to 1.71% over an observation period of ten years, while it did so among participants who consumed less than 20 grams per day was only 1.28%, i.e. around 25 percent less. With regard to this EPIC analysis, Ulrike Gonder and Nicolai Worm pointed out that the authors did not demonstrate a statistically significant relationship between the risk of colon cancer and the consumption of red meat. The correlation is only statistically significant in combination with the increased consumption of processed meat. Gonder and Worm also criticized the fact that the extent of consumption of plant-based food was not taken into account in the evaluation of the EPIC data. Batty criticized that Norat et al. a. ignored the influence of the socio-economic status of the study participants on the examined relationship.

Rohrman et al. Published an analysis of EPIC data in March 2013 that examined the relationship between consumption of red meat, processed meat and poultry and the risk of early death. The researchers evaluated the data from a total of 448,568 men and women who at the start of the study had not yet had cancer and had not had a stroke or heart attack . All participants knew how they ate, how much they moved, whether they smoked and what their body mass index was. At the start of the study, all participants were between 35 and 69 years old. They came from ten European countries and were followed for an average of 12.7 years. 26,344 participants died during this period. The analysis showed that the consumption of processed meat correlated statistically significantly with higher mortality: Those participants who ate more than 160 grams of processed meat per day had a 44 percent higher risk of dying during the time of the study than participants who did only consumed around 20 grams per day. No statistically significant association could be proven for the increased consumption of poultry and red meat. The scientists explained the analysis results with the fact that processed meat often has a much higher fat content than unprocessed meat and is treated with table salt and other potentially harmful substances. As part of the analysis, it had to be taken into account that people with different eating habits often also have different lifestyles : For example, people who eat a lot of processed meat products tend to have an unhealthy lifestyle in other areas, while vegetarians and health-conscious non-vegetarians on average do more sport, eat a lot of fruit and vegetables, consume less alcohol and smoke less. Rohrman et al. Therefore tried to factor out the known effects of smoking, obesity and other factors on health in their statistical analysis of the EPIC data.

In April 2013, the research team led by Robert A. Koeth was able to prove that L-carnitine, which is contained in red meat, is a main factor in the formation of trimethylamine oxide (TMAO). Based on experiments with mice and humans, the study showed that certain intestinal bacteria metabolize L-carnitine to trimethylamines , which are further converted to trimethylamine oxide via the liver by flavin- dependent monooxygenases . Corresponding bacteria belong to the intestinal flora in particular when someone eats meat regularly. Trimethylamine oxide was formed to a much greater extent in the meat eaters examined than in vegetarians. It is believed that TMAO suppresses the transport of cholesterol out of the cell. This leads to the deposition of cholesterol on the vessel walls, which promotes the development of arteriosclerosis . TMAO accelerated the development of arteriosclerosis in animal studies. The research team is convinced that the connection between L-carnitine and the development of TMAO, which was demonstrated in the study, provides a conclusive explanation for the connection observed in many studies between high consumption of red meat and the associated higher rate of cardiovascular diseases. An intervention study to prove the harmful effects of TMAO in humans is still pending. The review by Ussher et al. a. points out that a large number of studies, on the other hand, have demonstrated beneficial health properties of L-carnitine consumption - namely against metabolic disorders including insulin resistance of the skeletal muscles and coronary heart disease. It should also be food fish a significant TMAO source. However, fish consumption and fish oil supplementation could have positive effects on cardiovascular health.

According to the World Cancer Research Fund and the American Institute for Cancer Research, there is compelling evidence that consuming red and processed meat increases the risk of colon cancer. The recommendation of the cancer researchers is to limit the weekly consumption to 500 g of red meat and to avoid processed products if possible. This recommendation expressly does not include the complete avoidance of meat, as it provides important nutrients.

In October 2015, the International Agency for Research on Cancer (IARC), an institution of the World Health Organization (WHO), classified processed meat as “ carcinogenic in humans”. There is "sufficient human evidence" that processed meat causes colon cancer. Red meat has been classified as “likely human carcinogen” by the IARC based on “limited evidence” that red meat consumption causes cancer in humans and “strong mechanistic evidence” to support a carcinogenic effect. The connection was observed primarily for colon cancer, but also for pancreatic cancer and prostate cancer .

Raw meat or meat that has not been sufficiently heated, especially poultry , can be contaminated with Campylobacter . Poultry meat can be contaminated during the slaughter process through the intestinal contents of the animals. Fresh, retail chicken meat is often contaminated with Campylobacter. These bacteria can cause Campylobacter enteritis in humans .

In 2019, an international group of 14 researchers (including Gordon Guyatt ) came to the conclusion in 2019 in a review study on the health effects of meat consumption that in most cases there were serious scientific deficiencies (not randomized , confusion of correlations with causalities). On the basis of the scientifically valid studies, there is also a correlation between the consumption of red meat and the occurrence of cancer and cardiovascular diseases, but the effects are very small and the evidence is scientifically weak. It is therefore uncertain whether meat consumption causes these diseases. The study sparked a scientific controversy and was in some cases sharply criticized by colleagues and their results rejected. So threw z. For example, the epidemiologist Walter C. Willett , who advocates a vegetarian diet, told the authors that the study had "layers of flaws" and was "the most serious misuse of evidence" that he had ever seen. The study was criticized not only by prominent scientists but also by health organizations. A few days after the study was published, it was also announced that the lead author of the study had previously worked for the meat and food industry. So he had z. In 2016, for example, he conducted a study for the International Life Science Institute (ILSI), which is funded by food and agricultural companies , in which he attempted to weaken the international dietary guidelines that people should eat less sugar . Researchers also accused him of the fact that the GRADE methodology used was unsuitable for nutritional issues, as it was primarily designed for evaluating drugs and not for nutritional studies.

Environmental impact

Various studies show that meat consumption is one of the main drivers of global warming . According to a study by the Food and Agriculture Organization of the United Nations (FAO) in 2006, global animal husbandry and animal production, converted into CO2 equivalents , are responsible for 18 percent of man-made greenhouse gas emissions. According to more recent figures from the IPCC ( Intergovernmental Panel on Climate Change ), livestock farming accounts for 14% of global emissions, which is comparable to emissions from all cars, trucks, planes, trains and ships combined. Since the growing demand for meat is usually satisfied today by expanding animal production , the global increase in meat consumption is viewed critically with regard to climate protection , water consumption and biodiversity .

A study published by Poore and Nemecek in the journal Science 2018 examined the environmental impact of food production. The authors collected data on 40 selected foods that were produced on over 38,000 farms in 119 countries and processed by 1,600 businesses. They found that one and the same food can have different environmental impacts - depending on where and how it is produced. The differences were often several hundred percent; for land consumption for beef production it was 4,900 percent. On the basis of the data obtained, they estimated that the production of meat, fish, eggs and milk in the worst case or most environmentally harmful production scenario can take up 83% of the world's arable land and cause up to 57% of the various emissions from food production. According to the authors, removing animal products from current menus would reduce land use for food production by 3.1 billion hectares, which corresponds to the total area of ​​the USA, China, Australia and the EU.

Campaign to reduce meat consumption in China

The Chinese leadership has set itself the goal of halving meat consumption in the country. A large-scale campaign aims to ensure that the 1.3 billion people on average only consume between 40 and 75 grams of meat per person per day. The Chinese Ministry of Health adopted these values ​​in its new guidelines, which are updated every ten years. Analogous to the food pyramid , the ministry published a renewed “food pagoda”.

In addition to climate protection, public health is given as the motivation for the campaign . Part of the campaign is a cooperation between the Chinese Nutrition Society and the non-governmental organization WildAid and the production and broadcast of videos with Chinese celebrities, as well as Arnold Schwarzenegger and Titanic director James Cameron .

28 percent of global meat production is marketed in China. Half of the pork produced worldwide is consumed in China. Germany is increasingly exporting pork to the Chinese market. In 2015, China was in second place; 379,000 tons were exported, which corresponds to an increase of 76.8 percent.

Web links

Wiktionary: Meat consumption  - explanations of meanings, word origins, synonyms, translations

Individual evidence

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