The Lipid Profile of Meat: Composition, Influencing Factors, Nutritional Significance, and Health Implications

Lipids in meat play vital roles in energy storage, cell structure, and hormone synthesis. This review highlights the major lipid types triglycerides, phospholipids, and sterols and their varying fatty acid profiles across meat species. Factors such as genetics, diet, and animal age influence fat composition, affecting health outcomes. While essential fatty acids and bioactive lipids like CLA offer benefits, high saturated fat intake and harmful oxidation products from cooking raise concerns. Choosing lean cuts, healthier cooking methods, and balancing meat with plant-based foods can help optimize the nutritional value of meat lipids while minimizing health risks.