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Role of Animal Meats In Cardiovascular Diseases with Reference to Sub-Saharan Africa: A Review
Lokuruka, MNI
Abstract
Although animal food products are important sources of dietary protein in the diets
of many African communities, questions are being raised concerning the role of
animal meats and other animal products in chronic diseases including cardiovascular
diseases. This review of the literature was, therefore, conducted to provide
information on the role of animal meats and their nutrients in cardiovascular
diseases, with reference to sub-Saharan Africa. In sub-Saharan Africa, infectious
diseases are the current commonest cause of death, but cardiovascular diseases are
set to surpass them as the major cause of mortality and morbidity. Although rare in
the past, there are indications that coronary heart disease will become a burden to the
health care system in sub-Saharan Africa. Diet is an important part of the control and
management of cardiovascular diseases as most risk factors including diabetes
mellitus, obesity, low-density lipoprotein and triacylglycerol levels, alcohol and
blood pressure are all connected to diet. Animal meats can be significant sources of
dietary saturated fatty acids and cholesterol due to their considerable lipid content.
Dietary saturated fatty acids and cholesterol are significant influences on the
development and progression of atherosclerosis, a major type of cardiovascular
disease. Heart disease and high serum cholesterol also increase the risk of stroke.
Although dietary protein is considered to be of minor importance in the aetiology of
cardiovascular disease, epidemiological studies have shown the consumption of
animal protein to be positively correlated with cardiovascular disease incidence,
while that of vegetable protein is negatively correlated with cardiovascular disease
mortality rates. Also, due to the higher content of cholesterol in organ meats
compared to skeletal muscles, it is recommended that their dietary consumption be
limited. It, therefore, seems beneficial to reduce the dietary intake of saturated fatty
acids and cholesterol from meats and other high-fat, high-cholesterol animal foods,
except fatty fish, since it is established on the basis of documented scientific
evidence that reduction in serum cholesterol results in reduction of coronary
morbidity and mortality. This review, therefore, recommends reduction in the intake
of fatty red animal meat, while promoting consumption of portion-controlled lean
white meats such as poultry, wild game and fatty fish. This can be achieved by
integrating these recommendations into food and nutritional policy practice in
Africa.
Keywords
Meats, CVD risk, sub-Saharan Africa
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