The role of meat in the human diet is not just a cultural or gastronomic issue: it has its roots in our very evolution.

The role of meat in the human diet is not merely a cultural or gastronomic matter: it is deeply rooted in our very evolution. Paleoanthropological evidence indicates that the introduction of meat — especially when cooked — into the diet represented a crucial turning point in the development of the human species. Thanks to its greater digestibility and nutrient density, it provided efficient access to essential amino acids, heme iron, vitamin B12, and zinc, supporting fundamental processes such as increased brain volume, language development, and social cooperation.

Humans: omnivores by nature

From the earliest stages of evolution, humans have followed an omnivorous and adaptive dietary pattern. This model has supported not only physical growth but also cognitive and cultural development, laying the foundation for complex societies and the transmission of knowledge.

Over time, this legacy has also shaped the Mediterranean Diet, a balanced dietary pattern that harmoniously integrates plant and animal foods. Within this framework, meat is not consumed in excess but plays a specific nutritional role, contributing high-quality protein and essential micronutrients. It is no coincidence that this model is associated with longevity, good metabolic health, and a reduced risk of chronic diseases.

The importance of protein metabolism and the food matrix

A frequently overlooked aspect concerns protein metabolism. Unlike fats and carbohydrates, the body does not store protein reserves: proteins are constantly used to build and maintain muscles, enzymes, hormones, and components of the immune system. When protein intake is insufficient, the body is forced to break down muscle mass, with negative effects on strength, metabolism, and immune defences, especially during the most vulnerable stages of life.

Today, nutritional research also highlights the importance of the so-called “food matrix“. Meat is not simply a collection of isolated nutrients, but a complex structure in which proteins, fats, and micronutrients interact with one another. This organisation influences digestion and absorption, making many nutrients — such as heme iron and vitamin B12 — more bioavailable compared to other sources.

The comparison with plant proteins reveals further significant differences. Animal proteins contain all essential amino acids in the proper proportions and are highly digestible. Plant proteins, while important, may be less complete and less bioavailable, requiring more careful food combinations to meet nutritional needs.

Why meat and plant-based alternatives are not interchangeable

Recent metabolomics studies also show that foods that may appear nutritionally similar can be profoundly different in their biochemical composition. Meat and plant-based alternatives, while sharing some characteristics, have distinct profiles of bioactive compounds, with different effects on the body. This means they are not perfectly interchangeable, but rather complementary within a varied diet.

In summary, animal proteins continue to play a central role in human nutrition, not only because of their quality and bioavailability, but also because of their historical, biological, and functional contributions, which remain key to understanding, even today, the relationship between diet, health, and human development.

If you would like to explore this fascinating topic further, register for the presentation of the English edition of the book “In Lucy’s Footsteps. An Evolutionary Journey. How Food Made Us Human. The Virtues and Value of Animal Protein“, taking place on Wednesday, April 8, from 10:00 to 12:00, at the European Parliament in Brussels.