Meat and cured meats bring to our body a significant amount of vitamin B12, important for several body functions especially with regards to red blood cells. It is in fact involved in haemoglobin synthesis, where it acts in combination with folic acid in the formation of blood cells.

The vitamin B12 deficiency is the leading cause of megaloblastic anaemia and is strongly associated with high levels of homocystein in the blood, which is a risk factor for cardiovascular disease. It can also cause neurological disorders. In children, vitamin B12 deficiency may be a risk factor for neural tube defects.

Vitamin B12 is found only in foods of animal origin, mainly in the liver, kidney, meat, fish, eggs, milk, shellfish; but however, can also be found in some types of algae. For people who follow diets devoid of animal foods, with the complete abolition of meat, fish, eggs and milk, it is essential to use vitamin B12 supplements to avoid the development of hypovitaminosis.

The situation must also be kept under control for vegetarians who while eating certain animal products (eggs and dairy), do not consume enough.

The Sustainable Meat Project