[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-0-en-105":3,"doc-seo-467555-105":59,"doc-detail-467555-en":131},{"code":4,"msg":5,"data":6},0,"success",[7,13,18,23,28,33,38,43,48,51,55],{"id":8,"doc_module":4,"doc_module_name":9,"category_name":10,"show_sort_weight":11,"slug":12},1,"Document","Story & Novel",90,"story-novel",{"id":14,"doc_module":4,"doc_module_name":9,"category_name":15,"show_sort_weight":16,"slug":17},2,"Literature",80,"literature",{"id":19,"doc_module":4,"doc_module_name":9,"category_name":20,"show_sort_weight":21,"slug":22},4,"Exam",70,"exam",{"id":24,"doc_module":4,"doc_module_name":9,"category_name":25,"show_sort_weight":26,"slug":27},5,"Comic",60,"comic",{"id":29,"doc_module":4,"doc_module_name":9,"category_name":30,"show_sort_weight":31,"slug":32},6,"Technology",50,"technology",{"id":34,"doc_module":4,"doc_module_name":9,"category_name":35,"show_sort_weight":36,"slug":37},7,"Healthcare",40,"healthcare",{"id":39,"doc_module":4,"doc_module_name":9,"category_name":40,"show_sort_weight":41,"slug":42},8,"Research & Report",30,"research-report",{"id":44,"doc_module":4,"doc_module_name":9,"category_name":45,"show_sort_weight":46,"slug":47},9,"Religion & Spirituality",20,"religion-spirituality",{"id":46,"doc_module":4,"doc_module_name":9,"category_name":49,"show_sort_weight":46,"slug":50},"World Cup","world-cup",{"id":52,"doc_module":4,"doc_module_name":9,"category_name":53,"show_sort_weight":52,"slug":54},10,"Lifestyle","lifestyle",{"id":56,"doc_module":4,"doc_module_name":9,"category_name":57,"show_sort_weight":24,"slug":58},19,"General","general",{"code":4,"msg":60,"data":61},"ok",{"site_id":62,"language":63,"slug":64,"title":65,"keywords":66,"description":67,"schema_data":68,"social_meta":124,"head_meta":126,"extra_data":128,"updated_unix":130},105,"en","nutritional-value-of-meat-and-meat-products-and-their-role-in-human-health-2nd-edition-editorial","Nutritional Value of Meat and Meat Products and Their Role in Human Health - 2nd Edition - Editorial","","Meat and meat products provide high-quality protein, complete essential amino acids, and highly bioavailable micronutrients, including iron, vitamin B12, zinc, and selenium, supporting muscle protein synthesis and healthy nutritional status. Despite this, meat consumption remains debated due to concerns about chronic disease risk, food processing effects, sustainability pressures, and shifting consumer attitudes. Evidence on iron and B12 biomarkers shows important gaps in long-term outcome inference and measurement precision, while processed meats raise concerns through elevated sodium and nitrites, calling for controlled long-term intervention research.",{"@graph":69,"@context":123},[70,84,106],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":35,"@type":76,"position":81},"https://docshare.wps.com/document/healthcare/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/nutritional-value-of-meat-and-meat-products-and-their-role-in-human-health-2nd-edition-editorial/467555/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":99,"encodingFormat":97,"isAccessibleForFree":100,"interactionStatistic":101},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/nutritional-value-of-meat-and-meat-products-and-their-role-in-human-health-2nd-edition-editorial/467555.png","ImageObject",300,407,{"name":92,"@type":93},"nayy☆","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-11-04","2026-09-30",true,{"@type":102,"interactionType":103,"userInteractionCount":105},"InteractionCounter",{"@type":104},"ViewAction",11,{"@type":107,"mainEntity":108},"FAQPage",[109,115,119],{"name":110,"@type":111,"acceptedAnswer":112},"What nutritional roles do meat and meat products play in human diets?","Question",{"text":113,"@type":114},"They provide high-quality protein and a range of highly bioavailable micronutrients, including essential amino acids and iron, as well as vitamin B12 and other micronutrients that support key biological functions.","Answer",{"name":116,"@type":111,"acceptedAnswer":117},"Why does the editorial caution against drawing long-term conclusions from current evidence?",{"text":118,"@type":114},"Many supporting benefits are based on short-term metabolic or feeding studies, which limits inference about long-term outcomes such as disease risk trajectories or sarcopenia progression.",{"name":120,"@type":111,"acceptedAnswer":121},"How do meat processing and preservation methods relate to health concerns?",{"text":122,"@type":114},"Some technologies may improve digestibility and safety, but industrially processed meats are often linked with higher sodium and nitrite levels, which are associated with adverse cardiometabolic and cancer-related outcomes.","https://schema.org",{"og:url":83,"og:type":125,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":127,"canonical":83},"index,follow",{"doc_id":129,"site_id":62},467555,1790897364,{"code":4,"msg":5,"data":132},{"doc_id":129,"user_id":133,"nickname":92,"user_avatar":134,"doc_module":4,"category_id":34,"category_name":35,"doc_title":65,"doc_description":67,"doc_content":135,"file_id":136,"file_url":137,"file_type":138,"file_size":139,"view_count":105,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":24,"language":140,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":141,"faqs":142,"seo_title":143,"seo_description":67,"update_tm":144,"read_time":145,"preview_page_count":4},962090893153,"https://ap-avatar.wpscdn.com/davatar_9964176cb1d06d4a9deccf72a44ae3dc","Editorial  \nNutritional Value of Meat and Meat Products and Their Role in Human Health—2nd Edition  \nJoanna Stadnik   \nReceived: 16 December 2025  \nAccepted: 23 December 2025  \nPublished: 31 December 2025  \nCopyright: © 2025 by the author. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license.  \nDepartment of Animal Food Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland; [joanna.stadnik@up.edu.pl](joanna.stadnik@up.edu.pl)  \nMeat and meat products have long been integral components of human diets, providing high-quality protein, essential amino acids, and a wide range of highly bioavailable micronutrients. Despite their nutritional value, meat consumption remains the subject of ongoing scientific and public debate due to concerns related to chronic disease risk, food processing, sustainability, and changing consumer attitudes.  \nMeat represents a nutrient-dense food matrix that delivers high-quality protein and several essential micronutrients in highly bioavailable forms. The protein fraction of meat is characterized by a complete indispensable amino acid profile and high digestibility, properties that support muscle protein synthesis and the maintenance of lean body mass, particularly in older adults and individuals with increased physiological protein requirements [1] . Nevertheless, much of the evidence underpinning these benefits is derived from short-term metabolic or feeding studies, limiting inference regarding long-term functional outcomes such as sarcopenia progression or morbidity.  \nA central nutritional contribution of meat concerns iron provision. Red meat is a major dietary source of heme iron, which is absorbed via distinct intestinal mechanismsand demonstrates substantially higher bioavailability than non-heme iron [2] . Evidence accumulated since 2015 indicates that heme iron intake plays a disproportionate role in determining iron status, particularly among women of reproductive age and individuals with marginal iron stores [3] . While recent intervention-based meta-analyses confirm that increased red meat consumption improves iron biomarkers, including serum ferritin and hemoglobin concentrations [4], heterogeneity in study design, baseline iron status, and intervention duration remains substantial. Moreover, few studies have assessed potential upper thresholds beyond which additional heme iron intake confers diminishing benefit or increased risk.  \nMeat is also a principal dietary source of vitamin B12, a micronutrient essential for neurological function and erythropoiesis. Observational data consistently demonstrate lower vitamin B12 status among individuals consuming diets that exclude animal-source foods [1] . However, reliance on serum B12 alone, rather than functional biomarkers such as methylmalonic acid, limits the precision of deficiency assessment in many studies. Similarly, although meat provides zinc and selenium in bioavailable forms, population-level intake data often fail to capture bioaccessibility or interactions with other dietary components [1,5] . The nutritional implications of meat processing represent a further area of complexity. While certain processing and preservation technologies may improve digestibility and food safety, industrially processed meats are frequently characterized by elevated sodium and nitrite levels, which are associated with adverse cardiometabolic and cancer-related outcomes [6] . Current evidence is predominantly epidemiological, underscoring the need for  \ncontrolled intervention studies that disentangle the effects of processing methods from overall dietary patterns. Emerging reformulation strategies show promise in mitigating these risks, yet robust evidence regarding their long-term health impact remains limited [5,7] .  \nIn summary, while the nutritional value of mea","cbCaijhhEUsp4j9j","https://ap.wps.com/l/cbCaijhhEUsp4j9j","pdf",156316,"English","# Editorial\n## Nutritional contributions of meat\n## Iron, vitamin B12, and other micronutrients\n## Processing and health risks\n## Summary and research directions\n## Purpose and scope of the Special Issue\n## Manuscript selection and key findings","[{\"question\":\"What nutritional roles do meat and meat products play in human diets?\",\"answer\":\"They provide high-quality protein and a range of highly bioavailable micronutrients, including essential amino acids and iron, as well as vitamin B12 and other micronutrients that support key biological functions.\"},{\"question\":\"Why does the editorial caution against drawing long-term conclusions from current evidence?\",\"answer\":\"Many supporting benefits are based on short-term metabolic or feeding studies, which limits inference about long-term outcomes such as disease risk trajectories or sarcopenia progression.\"},{\"question\":\"How do meat processing and preservation methods relate to health concerns?\",\"answer\":\"Some technologies may improve digestibility and safety, but industrially processed meats are often linked with higher sodium and nitrite levels, which are associated with adverse cardiometabolic and cancer-related outcomes.\"}]","Nutritional Value of Meat and Meat Products and Their Role in Human Health - 2nd Edition - Editorial | PDF",1790772999,13]