Which role for animal products in tomorrow's human diet?

Abstract

The image of livestock production, and animal food products, has steadily deteriorated following successive health crises, pollution problems, and more recently the denunciation of practices of breeding / slaughter not respecting the animal wellbeing. 'Alternative' modes of consumption are thereby developing, ranging from flexitarism to veganism. However, it must be remembered that, because of the quality of their protein and mineral supply, and their specificity in the supply of vitamin B12 and long chain polyunsaturated fatty acids, the presence of animal products in the diet secures an optimal coverage of our nutritional requirements. Although often attacked in terms of public health issues, it should also be remembered that epidemiological studies do not show any negative effect of their consumption when it is moderate (less than 50 % of the daily protein intake, less than 500 g of red meat per week). It is clear, however, that in Western countries, excessive consumption of animal products may have led to unbalanced diets, and favored the emergence of non-communicable diseases. Thus, for the largest consumers of animal products, a reduction of consumption is necessary. This would lead to a significant reduction (– 30 %) in the environmental impact of livestock production. Animal-friendly livestock farming, minimizing greenhouse gas emissions and nitrogen emissions and maximizing the use of non-edible plant products, coupled with reasonable eating behaviors, will ensure the maintenance of animal products in tomorrow’s diet.