Meat Protein, Sugar and Worldwide Obesity
New research suggests that the consumption of meat contributes to global obesity as much as sugar.
Scientists at The University of Adelaide examined the obesity rates in 170 countries and the consumption of meat and sugar. Accounting for differences, including urbanisation, physical activity and calorie intake the research found meat consumption accounted for 13% of the obesity rate along with the consumption of sugar also at 13% .
Professor Henneberry, head of the university's Biological Anthropology and Comparative Anatomy Research Unit said "Our findings are likely to be controversial because they suggest that meat contributes to obesity prevalence worldwide at the same extent as sugar".
The research showed that fats and carbohydrates in modern diets are supplying enough energy to meet our daily needs. Protein from meat sources is digested later than fats and carbohydrates, making the energy received from meat protein a surplus, which converts to fat and is then stored in the body.
The research was presented at the 18th International Conference on Nutrition and Food Sciences in Zurich. The research has also formed the basis of two papers published in BMC Nutrition and The Journal of Nutrition & Food Sciences.