Nutritional quality and physiological effects of halal meat: A pilot study in non-Muslim consumers
2022
Carrasco, Cristina | Pérez-Palacios, Trinidad | Luengo, Luis Miguel | Gómez, Sergio | Fajardo, Miguel | Gómez, María de los Ángeles | Rodríguez, Ana Beatriz
Despite the current controversy, red meat remains essential to the proper functioning of our body. Among the trend meat products available for consumers, halal meat is becoming an interesting choice, independently of their religious beliefs. However, little is known about its nutritional content and possible health effects. For this reason, a comparative analysis of the physical-chemical and nutritional properties between halal and non-halal meats (beef and lamb) was conducted. Additionally, a pilot study was performed by University of Extremadura analysing the impact of its consumption on body composition, gut microbiota, biomarkers, and antioxidant status. The healthier lipid profile founded in halal meat may have had a positive impact on the weight, muscle mass, body fat and antioxidant status of the participants, without altering the gut microbiota and levels of biomarkers such as glucose, insulin, or iron. Scientific research can help meat consumers to choose healthier and more eco-friendly products.
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