Could Cultured Meat Be a Sustainable and Safe Source of Protein?

Several human studies show positive signals, while research methods and sample sizes continue to develop.

• Level A · Stronger Clinical Evidence
• Level B · Emerging clinical evidence with positive signals
• Level C · Early human research exploring benefits
• Level D · Scientific groundwork from lab and animal studies
• Emerging · Emerging topic under active research

Abstract (original English)

Red and processed meat includes high-quality proteins and essential sources of micronutrients, such as iron, zinc, and vitamin B12; however, high consumption is linked to an increased risk of chronic disease burden and also harms environmental sustainability, as methane produced by ruminant animals is a significant contributor to greenhouse gas emissions. New strategies to mitigate chronic disease risk and methane production have been developed, and the replacement of natural beef with "cultured beef" has been discussed. Cultured Meat is an innovative field that addresses human nutrition and environmental preservation. However, further research is needed regarding the effects on human health, including the chronic burden of lifestyle-related diseases. This mini-review summarizes recent findings on the production technologies, environmental footprint, and nutritional composition of cultured meat, highlighting both its promises and current limitations. Notably, no clinical trials have evaluated its health effects in humans, and sustainability claims remain largely theoretical and dependent on renewable energy sources.

Evidence level

Several human studies show positive signals, while research methods and sample sizes continue to develop.

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