FAO’s Report on the Contribution of TASF to healthy Diets for Improved Nutrition and Health Outcomes

May 1, 2023

The Food and Agriculture Organization (FAO) recently released a report titled “Contribution of terrestrial animal source food to healthy diets for improved nutrition and health outcomes.” This report sheds light on the importance of animal food products such as meat, eggs, and milk in achieving global nutrition targets.

Global Nutrition Targets and the Role of TASF

The world is not on track to achieve the nutrition targets set by the World Health Assembly and UN-mandated Sustainable Development Goals. However, terrestrial animal source food (TASF) can help achieve milestones related to reducing stunting and wasting among children under five years of age. Moreover, TASF can help address various health issues like low birth weight, anemia in women of reproductive age, overweight among children under five years of age, and obesity in adults.

Nutrients in TASF

TASF is a rich source of macro-nutrients like protein, fats, and carbohydrates. Consumption of TASF can address deficiencies in iron and vitamin A, which are common in children and pregnant women in low- and middle-income countries. Additionally, TASF is a source of micro-nutrients.

Regional Disparities in TASF Consumption

Eastern Africa and Middle Africa consume the lowest levels of TASF in the continent. This highlights the need to improve access and consumption of TASF in these regions.

Plant-Based and Cell-Cultured Alternatives to TASF

While plant-based food and cell-cultured meat are gaining popularity, they cannot replace TASF in terms of nutritional composition. A comprehensive analysis of the benefits and risks of consuming animal-source foods based on data and evidence from over 500 scientific papers and 250 policy documents confirms the nutritional significance of TASF.

Cell-Based Meat and Future Possibilities

Cell-based meat is an emerging technology that can provide an alternative source of animal protein. The technology uses biotechnology, tissue engineering, molecular biology, and synthetic processes to produce meat from animal cells. While this technology has shown potential, it is not yet widely available or affordable for mass production.