Sarcopenia, the progressive loss of muscle mass and its functionality, is a pathology that can be addressed with correct nutrition and physical activity. Typical of the elderly, today, it also concerns younger people.

Sarcopenia, the progressive loss of muscle mass and its functionality, is a typical pathology of the elderly. It can be prevented or slowed down by a proper diet combined with physical activity. In particular, meat, especially red meat, has been shown to prevent sarcopenia. This is due to the high quality of proteins and easily bioavailable minerals that nourish and strengthen muscles, making it one of the most useful foods for older people in this respect.

The reduction in nutrient density associated with a shift to a more plant-based diet requires continued careful consideration of the possibility that the quantity and quality of protein consumed and micronutrient intakes may not meet the requirements for maintaining optimal health. A recent review found that sarcopenia is now becoming more common in young people. An increase in metabolic disorders and other health problems accompanies this finding. We recall, for example, the resurgence of rickets in children, a disease of the past that was eradicated in recent decades, thanks in part to better nutrition and a more complete diet, including adequate amounts of meat and foods of animal origin. A return to the past due to an inappropriate diet, starting with the vegan diets imposed on children during their delicate growth period.

According to this review, the first to address this critical issue, it is estimated that more than one in ten young people suffer from early sarcopenia. The main causes include metabolic syndrome, physical inactivity, poor diet, vitamin D deficiency, gut microbiota imbalance, insulin resistance, sex, growth and thyroid hormone imbalance, neuromuscular disease, organ dysfunction and inflammation. An inadequate diet without any animal protein and physical inactivity are among the first risk factors, and sarcopenia at an early age is also associated with other diseases such as cancer, heart disease, obesity and failure of all vital organs.

The concept of sarcopenia has, therefore, evolved from a simple loss of muscle mass to a muscular disease associated with very serious pathologies. The population affected by sarcopenia is expected to increase from 50 million to more than 200 million worldwide in the next 40 years, becoming a serious public health problem, including hospital costs. Therefore, It is essential to prevent sarcopenia from an early age through adequate physical activity and a complete diet that does not exclude any food to maintain a strong and healthy muscle mass.

Removing meat from school menus, as we have seen in recent years, to promote vegan menus is a dangerous choice in this respect. Meat is generally replaced, at best, by less nutritious foods, but also by hyper-processed foods full of sugar, salt, refined vegetable oils, starches and additives, the consumption of which is associated with increased incidence of overweight and obesity in children, with all the associated health consequences for children and adolescents.

Eliminating nutrient-rich foods such as meat means missing out on high-quality proteins and vital micronutrients found in high bioavailability in animal foods, such as iron, vitamin B12, DHA, calcium, iodine and zinc, which are necessary for proper physical and cerebral development in children.

Young, physically active people need about 25 grams of high-quality protein per meal to maximise the rate of protein synthesis in skeletal muscle. However, the energy content of food protein sources that provide this amount varies widely. For example, 550g (3 cups) of quinoa provides about 25g of protein but with a high energy value of about 600 kcal. In contrast, only 100g of lean beef provides the same amount of protein, contributing only 150 kcal to energy intake. So lean beef has the caloric advantage of providing fewer calories but more essential nutrients, including high-quality protein. Vegan and vegetarian diets have nutritional deficiencies that can be detrimental to children’s growth and development. Including meat in the diet of the youngest children, compared to limiting it, leads to better outcomes in school performance, growth, and cognitive and behavioural development.

Not surprisingly, all the major Societies of Paediatrics, both in Italy and abroad, have already spoken out on this issue, advising against vegan and vegetarian diets for children and pregnant women because of the serious and irreversible damage that these inadequate diets, if not properly integrated, can cause. These include damage to the nervous system, delays in brain development and somatic and cognitive growth. Now, early sarcopenia is also added.

There are initiatives to promote the consumption of sustainable meat and animal-based foods in schools, such as the Global Food Justice Alliance’s Meat to School programme, which aims to bring high-quality, nutritious animal-based foods into school menus, including regeneratively produced red beef, along with strawberries, blueberries, lettuce and tomatoes, to avoid the consumption of poor quality, highly processed vegan foods. We hope similar initiatives will be launched in Italy to feed children genuinely and healthily.