Meat consumption during fasting: A question of balance

During the fasting month of Ramadan, dietary habits often shift, with meat taking a central place on many tables. This preference is not without scientific basis: following long hours of fasting, the body does require protein to support tissue repair and maintain metabolic balance. However, health specialists stress that necessity should never be mistaken for excess.

Medical guidance remains clear and measured. According to general practitioner Fathi Benachenou, both red and white meats should be consumed in moderation, in line with recommendations from the World Health Organization, which advises a weekly intake of no more than 500 grams per person. Yet, during Ramadan, many exceed this amount, mistakenly believing that fasting demands a heavier intake an assumption that lacks scientific grounding.

From a physiological standpoint, proteins may be likened to the body’s structural material essential during periods of growth and repair. However, once the body has reached maturity, its needs evolve. Excessive protein intake, particularly beyond early adulthood, may place unnecessary strain on the organism rather than strengthen it. This is especially relevant for older individuals, whose dietary requirements call for greater restraint and balance.

Furthermore, sustained high consumption of meat has been associated with increased risks of conditions such as colorectal cancer and atherosclerotic diseases. For this reason, nutritionists strongly advocate a diversified diet, where animal proteins are complemented by plant-based sources.

Ultimately, Ramadan should not become a pretext for dietary excess, but rather an opportunity to restore equilibrium both physically and spiritually through mindful and moderate nourishment.