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OCR for page 238
GILBERT A. LEVEILLE
Commentary
In the United States, as in most developed nations, the rise in affluence
has been accompanied by increased consumption of foods of animal
origin- meat, milk, and eggs-largely at the expense of cereals and
potatoes. The effect of this dietary change has been an increase in the
proportion of calories derived from fat and protein intakes exceeding
needs by a substantial amount. These changes, along with programs of
fortification, have led to marked improvements in the nutritional state
of most citizens. However, in view of changes in the world about us and
the increase in our knowledge concerning nutrition and health, it is
appropriate to raise questions regarding the desirability of our present
diet.
The total fat content of American diets has risen in recent decades to
approximately 45% of total calories. About one third of the fat in
American diets is of animal origin. It has been suggested that this high
intake of animal fats may be associated with an increased incidence of
cardiovascular disease in the United States. However, the supporting
evidence is inconclusive and is not adequate to warrant recommenda-
tions for a change in the U.S. diet. One of the major diet-related prob-
lems in the United States is obesity. A high proportion of Americans
are overweight to a significant degree. Consequently, a reduction in
the caloric intake of most Americans would be desirable. This could
most effectively be accomplished by reducing our intake of fat, either
by reducing our consumption of foods supplying a large proportion of
calories as fat, such as meat, by selecting similar foods containing less
fat, i.e., leaner cuts of meat, or by producing meat animals containing
less fat.
238
OCR for page 239
Commentary
239
Epidemiological studies and the results of preliminary investigations
suggest that an increased consumption of dietary fiber (derived from
cereal grains, legumes, fruits, and vegetables) may be important in
preventing diverticular diseases, cardiovascular disease, and perhaps
colonic cancer. Clearly more experimental data is required before
definitive recommendations are possible. However, it is reasonable to
recommend that cereal, fruit, and vegetable consumption should not be
further decreased and hence that further attempts be made to maintain
present consumption levels of animal foods. These animal foods de-
sirably would be lower in fat. This symposium has reviewed the avail-
able information, which indicates that indeed the level of fat in the
carcasses of meat animals can be reduced.
Animal feeds account for approximately 75% of the corn used in the
United States. A high proportion of oilseed meals likewise are used for
animal feeds. It is estimated that approximately 2,000 lb of cereals per
capita are used in the United States primarily for animal feeds. This
compares to approximately 400 lb per capita consumed in the develop-
ing world. Some hate suggested that the citizens of the United States
should reduce their meat consumption and thereby make the cereals
saved available for export to food-deficit countries. Such suggestions
have met with generally negative reactions on the part of many. It is
argued that citizens of this country should not be asked to lower their
"standard of living" to aid the less-fortunate part of the world. There
is no simple resolution to the dilemma posed. However, it should be
recognized that animal agriculture does represent an important industry
that contributes significantly to the quality of the American diet. Perhaps
the question which should more appropriately be raised is whether
animal foods can be produced more efficiently, i.e., using less cereal
grains and oilseeds, and thereby provide a greater quantity of these
products for export without any marked reduction in per capita con-
sumption of animal foods. The reports presented during this symposium
indicate that indeed this is possible. Meat animals can be produced that
contain less body fat and yet provide nutritious, acceptable products.
Eliminating the conversion of the energy of cereals and oilseeds to
animal fats does not deprive American consumers; in fact, nutritionally
more-desirable products are provided.
Increased efficiencies of production are also possible through genetic
selection and improved management techniques. These are to be en-
couraged, as they also will result in a reduced need for cereal grains in
animal production and the provision of nutritionally more-desirable
food products.
Representative terms from entire chapter:
animal foods
