• Shahida Anusha Siddiqui, Shuva Bhowmik, Maliha Afreen, İlknur Ucak, Ali Ikram, Francesca Gerini, Mohammad Mehdizadeh, Raphael D Ayivi, and Roberto Castro-Muñoz.
• Technical University of Munich, Department of Biotechnology and Sustainability, Straubing, Germany; German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany.
• Nutrition. 2024 Mar 1; 119: 112305112305.

AbstractIn bodybuilders' diets, protein plays a crucial role in supporting muscle growth and repairing damaged muscle tissue. These individuals meet their protein needs by combining dietary sources with supplements. Animal-based proteins are often preferred over plant-based proteins because they are believed to better support muscle protein synthesis. This review explores the meat consumption patterns of bodybuilders and high-level meat consumers, focusing on rabbit, beef, chicken, turkey, and lamb. We describe and compare the types of meat bodybuilders commonly consume and provide an overview of protein supplements, including meat-based options, plant-based alternatives, and whey-based products. Our aim is to gain insight into the dietary preferences of bodybuilders and high-level meat consumers, considering their nutritional requirements and the potential effect on the meat industry. We conducted an extensive search across various databases, including Scopus, Web of Science, PubMed, and Google Scholar. We found that individual choices vary based on factors such as attitudes, trust, taste, texture, nutritional content, ethical considerations, and cultural influences. Nutritional factors, including protein content, amino acid profiles, and fat levels, significantly influence the preferences of bodybuilders and high-level meat consumers. However, it is crucial to maintain a balance by incorporating other essential nutrients such as carbohydrates, healthy fats, vitamins, and minerals to ensure a complete and balanced diet. The findings from this review can inform strategies and product development initiatives tailored to the needs of bodybuilders and discerning meat enthusiasts.Copyright © 2023 Elsevier Inc. All rights reserved.

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