If consumed as part of an appropriate diet, animal source foods can help with meeting the nutrition targets endorsed by the World Health Assembly and Sustainable Development Goals (SDGs) related to reducing stunting, wasting among children under five, low birthweight, anaemia in women of reproductive age, and obesity and non-communicable diseases (NCDs) in adults, FAO adds.īut at the same time, the livestock sector “must contribute to addressing a range of challenges,” writes FAO Deputy Director-General Maria Helena Semedo and Chief Economist Maximo Torero Cullen in a foreword to the report. The average person in Burundi consumes just 3kg of meat a year, compared to 136kg for someone living in Hong Kong, said FAO.Ĭontribution of terrestrial animal source food to caloric supply by region and subregion. Looking at eggs, a person in South Sudan consumes 2g on average a year compared to an average 25kg for a person in Hong Kong.
A person in the Democratic Republic of the Congo (DRC) for example, consumes on average only 160 grammes of milk a year, while your average Montenegro resident, consumes 338 kilogrammes. Not surprisingly, according to the report, consumption of animal-based food from animals varies widely around the world. Three quarters of these children live in South and East Asia, the Pacific and sub-Saharan Africa. More than one in two preschool children (some 372 million) and 1.2 billion women of child-bearing age, according to a study published in the Lancet, suffer from the lack of at least one of three micronutrients: iron, vitamin A or zinc. Iron and vitamin A are among the most common micronutrient deficiencies around the world, particularly in children and pregnant women, FAO notes. High quality protein, a number of essential fatty-acids - together with iron, calcium, zinc, selenium, Vitamin B12, choline and bioactive compounds like carnitine, creatine, taurine - are provided by foods from farm and other livestock animals, and have important health and developmental functions.Ĭhickens are a widely held economic and nutritional asset in rural Africa and are frequently managed by women.
Meat, eggs and milk, can provide a range of important so-called “macro-nutrients”, such as protein, fats and carbs, and also micro-nutrients that are hard to find in plants, “in the required quality and quantity”, said FAO. It’s the most comprehensive analysis yet of the benefits and risks of consuming animal source foods and is based on data and evidence from more than 500 scientific papers and some 250 policy documents, said FAO. This is particularly vital during key life stages such as pregnancy and lactation, childhood, adolescence and older age, says the study, entitled Contribution of terrestrial animal source food to healthy diets for improved nutrition and health outcomes.
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