The influence of data and recommendations from developed countries on nutrition guidance has overshadowed recognition of the key micronutrients and protein contributed by red meat to the global food supply. Relative to the energy it contributes, the impact of red meat on the nutritional quality of the human diet via its contribution of protein and key micronutrients is under-appreciated. The current discussion will review red meat nutrient composition and global consumption rates and discuss the evidence underpinning current dietary recommendations. The beneficial role of red meat in reducing risk factors associated with noncommunicable disease in developed countries and improving the nutritional status of developing nations will also be reviewed.
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