ABSTRACT
On the whole, humans are quite fond of eating meat, fish, and dairy products. In the industrialized world, consumption of some animal products (e.g., red meat) has declined, but this has frequently been balanced by increased consumption of others (e.g., poultry). In the developing world, meat consumption is often viewed as one of the prime benefits of increased personal wealth. Most animal products are excellent, balanced sources of protein and supply vitamins and minerals such as iron. Thus they are considered to be an essential part of the diet by most nutritionists. Animal products can be made into a diverse array of foods, encompassing fresh, cured, and precooked products; this process is a potent and vibrant part of the global economy. Why does meat eating persist, despite the well-known health risks associated with diets with high levels of animal products (especially those that have a high fat content) and the environmental problems associated with animal production (e.g., contamination of water sources by manure from feedlot operations)? The answer is probably partly hard-wired into our genes — humans like to eat meat. The common salivary response to the odor of barbecued meat is perhaps an illustration of this phenomenom.
