Foods derived from animals contribute significantly to total nutrient intake in the United States and throughout the world. Animal-derived foods are a primary source for vitamin B12, vitamin B6, riboflavin, niacin, zinc, phosphorus, and calcium for the U.S. population. Nearly 70% of dietary protein and nearly 40% of dietary calories are of animal origin. All dietary cholesterol and about three-fourths of saturated fatty acids in the typical U.S. diet are also of animal origin. These last two constituents have caused significant concern on the part of nutritionists and consumers alike and have stimulated a movement toward the redesigning of animal-derived foods.

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