Does meat consumption relate to mental health outcomes?

Abstract

Introduction: The consumption of meat represents an important dietary source of macro and micronutrients essential for the proper functioning of the brain and neurotransmission. However, it also contains significant amounts of cholesterol, saturated fat, and arachidonic acid, which, in unbalanced diets, could exacerbate inflammatory processes and increase the risk of depression and other disorders. Objective: To evaluate whether meat consumption is related to outcomes in mental health. Methodology: Literature review in the Pubmed and Science Direct databases, using the descriptors "Mental Health," "Nutrition," "Meat Consumption," with articles from the last 10 years in English and Portuguese. Results: Studies differ in their findings regarding the impact of red meat consumption on mental health parameters, with neutral, protective, and detrimental results. High red meat consumption can also lead to changes in the gut microbiota, representing another factor involved in the pathophysiology of mood disorders. The possible relationship between lower meat consumption and a healthier lifestyle, including better dietary choices and regular physical exercise, may represent a significant limitation of the studies. Individuals who avoided meat consumption had significantly higher risks of depression, anxiety, and self-harming behaviors. Conclusion: Findings do not support the exclusion of meat consumption as a strategy to benefit human mental health.