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To reduce the likelihood of future epidemics, positive lifestyle changes (i.e., toward healthy eating habits) must be reflected since evidence indicates that slaughterhouse cooling chambers provide an optimum environment to preserve highly infectious viruses, like SARS-CoV-2, which further raises the need to talk about meat (368, 369)

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Iron-rich dietary sources: Haem iron (better absorbed, 1535% absorption rate) is found in: Red meat (beef, lamb, pork) Poultry (chicken, turkey) Fish and seafood (particularly sardines, mackerel, and shellfish) Liver and organ meats (though pregnant women should avoid liver due to high vitamin A content) Non-haem iron (lower absorption, 220%) is present in: Dark green leafy vegetables (spinach, kale, broccoli) Pulses and legumes (lentils, chickpeas, beans) Fortified breakfast cereals and bread Dried fruits (apricots, figs, prunes) Nuts and seeds Enhancing iron absorption : Vitamin C significantly increases non-haem iron absorption

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They have a tendency to eat selectively, which could compromise the quality of their diet and result in nutrient deficiencies