Latin American studies reveal the comprehensive health benefits of meat consumption

Latin America is rapidly becoming a hub for cutting-edge meat science, with researchers from countries like Mexico, Colombia, Costa Rica, and Argentina at the forefront. These scientists are presenting new evidence that supports the potential benefits of daily meat consumption and challenging long-held beliefs about beef, pork, and chicken. 

Through years of rigorous laboratory work and studies, they are contributing to a nuanced understanding of meat’s role in human health and reshaping the global conversation around animal proteins.

This article explores some of the most recent scientific developments from the region and how their findings are influencing medical recommendations and consumer attitudes.

Mexico reinforces scientific understanding of pork’s nutritional profile  

Pork is a nutrient-rich food that offers several health benefits, according to Dr. María de la Luz Zambrano, professor at the Cuautitlán Faculty of Higher Studies (FES) at the National Autonomous University of Mexico (UNAM). 

In a recent press release, Zambrano emphasized that pork contains monounsaturated fats, similar to those found in olive oil, as well as high-quality protein, essential amino acids, and important minerals, in addition to thiamine and vitamin B12. "Pork has been stigmatized as an unhealthy, high-fat meat," she said. "But in reality, it provides many nutritional benefits. Like any meat product, it should be eaten in moderation."

Zambrano explained that pork fat is often misunderstood, since it is generally healthier than beef or veal fat and contains beneficial monounsaturated fatty acids. Pork is also rich in iron, zinc, and potassium, which are key nutrients for blood cell production and overall health. “This is one of the reasons why it should be part of a balanced diet,” she said.

Dr. Zambrano acknowledged that pork gained a negative reputation in the 1960s and 1970s, mostly due to concerns about parasitic infections such as cysticercosis. However, she clarified that modern agricultural practices and strict biosecurity protocols, such as Mexico’s respected Federal Inspection Type (TIF) certification, have significantly reduced risks. Nowadays, pigs are raised under controlled conditions, with regulated feed and hygienic handling procedures.

From an environmental standpoint, Zambrano pointed out that pork production has a lower carbon footprint than beef. Pig farming accounts for just 3% of carbon dioxide emissions from livestock, compared to 31% from cattle. Chicken farming remains the lowest, at 1.9%. 

She recommended consumers to choose low-fat cuts such as sirloin, loin, and leg, which are rich in oleic, palmitic, and linoleic acids. On the other hand, she added, fattier cuts like ribs, bacon, and chops should be eaten less frequently, since they may contribute to elevated cholesterol and triglyceride levels.

Latin America: A global reference in meat science

While this article offers just a snapshot of the growing body of academic and institutional research emerging from Latin America, one message stands out: meat consumption, when part of a balanced diet, provides significant health benefits. Whether it's beef, pork, or chicken, each source of animal protein delivers essential vitamins, supports cardiovascular health and contributes to overall physical well-being.

As researchers across the region continue to explore meat’s nutritional value, Latin America is positioning itself as a leader in evidence-based food science. The work is far from over, but the current findings are clear. Meat remains a vital component of a healthy diet, with benefits that extend across all stages of life and will likely continue to be reaffirmed by science in the decades ahead.