What Are the Food Products of Animal Origin?

January 14, 2026 •

2 min read

Globally, foods of animal origin provide nearly 100% of daily requirements for vitamin B12 for many people, a nutrient not found naturally in most plant-based diets. This guide explains exactly what are the food products of animal origin and details their diverse categories.

Quick Summary

This article explores the wide array of animal-sourced food products, including meat, dairy, eggs, and honey. It highlights their nutritional contributions, such as high-quality protein, essential vitamins, and minerals, which are crucial for human health and development.

Key Points

Diverse Categories: Animal-sourced foods are broadly classified into meat and meat products, dairy, eggs, fish and seafood, and apiculture products like honey.
Rich in Complete Protein: These foods are excellent sources of high-quality, complete protein, providing all essential amino acids necessary for the human body.
Bioavailable Micronutrients: Animal products offer vitamins like B12 and minerals such as iron and zinc in forms that are more easily absorbed by the body compared to plant sources.
Consideration for Moderation: While nutritious, excessive consumption, especially of red and processed meats, has been linked to increased health risks, such as cardiovascular disease.
Sustainability Varies by Production: The environmental impact of animal product consumption is a significant concern, but it varies widely depending on farming practices and management systems.
Vital for Nutrient-Deficient Populations: In low and middle-income countries, animal-sourced foods play a crucial role in providing essential nutrients often lacking in local plant-based diets.

The Major Categories of Animal-Sourced Foods

Foods of animal origin encompass a vast and varied range of items that form a significant part of diets around the world. These products are typically categorized by their source and processing method.

Meat and Meat Products

Meat is animal tissue used as food. Categories include:

Red Meat: Such as beef, lamb, and pork.
Poultry: Including chicken and turkey.
Offal: Edible organs like liver and kidney.
Processed Meats: Items like sausages and bacon.

Dairy and Dairy Products

These are derived from the milk of mammals. Examples include:

Milk: From animals like cows and goats.
Cheese: Produced by coagulating milk protein.
Yogurt and Fermented Products: Created through bacterial fermentation.
Butter and Cream: Fat-rich dairy products.

Eggs and Egg Products

Primarily from poultry like chickens and ducks, these include whole eggs and processed egg products.

Fish and Seafood

This category covers aquatic animals, such as fin fish (e.g., salmon), crustaceans (e.g., shrimp), molluscs (e.g., oysters), and roe.

Apiculture Products

Products from bees, most notably honey, but also royal jelly, beeswax, and pollen used in some food applications.

Nutritional Profile of Animal Products

Animal-sourced foods are rich in nutrients often difficult to obtain from plants alone. They provide:

High-Quality Protein: Complete proteins with all essential amino acids.
Bioavailable Micronutrients: Vitamins and minerals more easily absorbed than from plants, including heme iron.
Essential Vitamins and Minerals: Key nutrients include Vitamin B12, Iron, Zinc, Calcium and Vitamin D, and Omega-3 Fatty Acids.

Comparison: Animal-Sourced vs. Plant-Based Proteins


Feature	Animal-Sourced Proteins	Plant-Based Proteins
Protein Quality	Complete protein	Often incomplete
Nutrient Density	High density of bioavailable vitamins and minerals	Variable density; some nutrients less bioavailable
Bioavailability	Generally higher absorption rates	Generally lower absorption rates
Essential Fatty Acids	Excellent source of long-chain Omega-3s in fish	Provides ALA, converts inefficiently to EPA/DHA
Other Nutrients	Contains creatine, carnosine, taurine	Typically contains dietary fiber, antioxidants, and phytochemicals
Processing Impact	Cooking methods affect digestibility	Processing can improve digestibility

Health Considerations and Responsible Consumption

Consumption of animal products has health and environmental aspects.

Potential Health Risks

Overconsumption of red and processed meats is linked to increased risk of chronic diseases like cardiovascular disease. Food safety hazards include pathogens and potential contaminants.

Environmental and Sustainability Concerns

Livestock farming contributes to greenhouse gas emissions and resource use. However, sustainable practices can mitigate these impacts.

Conclusion

Foods of animal origin provide vital nutrients like high-quality protein, B12, iron, and zinc. While there are concerns about health risks from overconsumption and environmental impact, they remain a significant part of global diets. Responsible consumption and sustainable practices are key to maximizing benefits and minimizing drawbacks.

For more information on the importance of animal source foods in human nutrition, refer to the FAO's newsroom on the topic.

Frequently Asked Questions

The main categories include meat and meat products (e.g., beef, poultry), dairy and dairy products (e.g., milk, cheese), eggs, fish and seafood (e.g., fin fish, crustaceans), and apiculture products (e.g., honey).

Animal products are the primary natural dietary source of vitamin B12. They also provide high levels of highly bioavailable heme iron, zinc, and preformed vitamin A, which are less common or less readily absorbed from plant sources.

Yes, dairy products such as milk, cheese, and yogurt are classic examples of food products of animal origin, as they are derived from the milk of mammals.

Beyond meat, dairy, and eggs, some lesser-known products include offal (organ meat), gelatine, and edible insects, which are consumed in various cultures.

Animal proteins are typically 'complete,' meaning they contain all essential amino acids. Plant proteins are often 'incomplete' and require careful combination to provide all necessary amino acids.

Excessive consumption of processed animal products, like sausages and bacon, has been associated with elevated health risks, including cardiovascular disease and certain cancers.

Moderate consumption can provide high-quality protein and essential micronutrients. However, overconsumption of some types, especially processed red meat, is linked to chronic disease risks.