Fish, Meat and Other Animal Protein Sources

Abstract

The Mediterranean dietary pattern is based on a reduced intake of foods of animal origin, which provide essential amino acids (those the human body is unable to synthesize), as well as certain minerals and vitamins that are difficult to find or have a reduced bioavailability in vegetables. In this regard, fish is preferable to meat as a protein source, since the associated fats are mainly long-chain polyunsaturated fatty acids, with a predominance of n-3, as in sardines, anchovies and codfish. The Mediterranean Sea is less rich in fish than the Atlantic Ocean. The Atlantic coast is important to Portugal, Spain and Morocco, and Portugal and Spain are among the largest consumers of fish and seafood in the world. It is noteworthy that the composition of meat is highly dependent on how the animal was fed and grown and on the butcher’s cut. In this regard, a lean steak from cows raised in the open air via extensive systems can be less deleterious to health than a piece of broiler chicken raised under an intensive system. In certain cases, total fat can be lower in beef (e.g. lean steak) than in a piece of chicken. Ancient meat preservation methods have been developed mainly for pork and rely on seasoning, smoking, fermentation and drying steps, aiming at reducing pH and water activity, which, in combination with spices, restricts microbial growth. Nowadays, some preservatives are allowed, even in ‘Protected Designation of Origin’ products as chorizo, salami and jamon iberico. The intake of large portions of meat is viewed by many as related to a high socioeconomic status, but excess meat is deleterious to health because of the accumulation of acidic deamination products such as uric acid, which becomes more difficult to eliminate with age, leading to gout, urate kidney stones and other ailments. Moderation of animal protein consumption and an increase in the ratio of vegetables to animal proteins may confer health-protective effects and result in a balanced diet.