Dietary Information

Although a mammalian product diet may sometimes be difficult to live with, it can be perfectly adequate in all the needed nutrients with a little planning .

Mammalian meats are good sources of the following nutrients:

1. Protein

2. Readily absorbable iron

3. B group vitamins: cyanocobalamin (vitamin B12), thiamine (vitamin B1), riboflavin (vitamin B2) and pyridoxine (vitamin B6).

The extent to which the nutrient profile of the diet will change will depend upon your  intake of mammalian meats prior to your diagnosis, and the adjustments you need to make after your diagnosis. A person eating mostly poultry and seafood, who eats red meats only occasionally, will not have to change the diet as much as a very active person accustomed to eating red meat on most days of the week.

Proteins are still plentifully available from fish, shellfish, chicken, turkey, eggs, legumes and nuts. Fish, shellfish and poultry are also good sources of the most easily absorbed form of iron.

B group vitamins are found in grains (especially whole grains), vegetables, fish, poultry, legumes, and also milk products (if you can tolerate these).

Vitamin B12 (cyanocobalamin ) is an essential vitamin for maintaining a healthy nervous system. It is available only from animal foods, and is obtained in a mammalian meat free diet from fish, poultry, milk and milk products, as well as some fortified vegetarian products eg some soy milks. Vegetarians, and people who eat few animal products may need to check whether their diet will maintain their vitamin B12 stores long term.

Iron is probably the first nutrient you think of in association with red meat. It forms the structure of haemoglobin, the pigment in red blood cells which carries oxygen around our bodies . Fortunately fish, poultry, shellfish and molluscs are good sources of the well- absorbed form of iron. Substitution of these foods for the red meat in your diet in equivalent serving sizes can help to maintain iron levels. Iron from plant foods can be better absorbed by being eaten with vitamin C rich foods or with fish and poultry. Tips for maximising iron absorption in your diet are provided. If you are of childbearing age, have not been well, or have a history of intermittent anaemia. it would be advisable to have your doctor check your iron status initially, and after you have been following the diet for a while. Click here to view the NSW Government Guideline to increasing iron in your diet.

In summary, if you have previously been in good health, enjoy a wide range of foods including many unprocessed foods and have a reasonable appetite, the mammalian meat free diet can meet all your nutritional needs.

However, if you have any of the following:

  • a small appetite

  • a restricted intake of foods, possibly due to other allergies or your own preferences

  • confirmed anaemia, or your doctor thinks you are at risk of anaemia

  • a need to avoid milk and milk products or other major food

it is recommended that you consult an Accredited Practising Dietitian (APD ) to ensure that you achieve a nutritionally balanced diet.


Chicken, turkey, duck, quail fish, shellfish, & molluscs.


Raw and cooked lamb, pork, rabbit, kangaroo, beef, ham, goat, buffalo, veal, bacon, & venison.


  • Avoid all products made from these meats, especially pan juice gravy made from these meats.

  • Inquire carefully about all ingredients when eating away from home as mammalian meat products may be combined with fish or poultry e.g. chicken cooked in veal stock.

  • Take care to avoid cross contamination between utensils or cooking surfaces, e.g. at a barbecue (take your own wrapped food), or on a hotplate, grill or wok in a restaurant. Telephone ahead where possible when eating out, to ensure an appropriate meal is provided.

  • Travel warning: While overseas, you may be offered exotic mammalian meats, cheeses or milks, such as horse, dog, guinea pig, whale.

  • Foods containing gelatine from animal sources (usually from beef or pork) may give rise to allergic symptoms. If this applies to you, avoid jelly, jelly-type and jube confectionery, thickened gelatine desserts such as mousse, also dairy products e.g. some yoghurts, cheese spread or margarine. Food thickeners free of alpha-gal are seaweed type (400 to 407a), bacterium type (415 and 418) and pectins and fruit (440).


  • Gravies and sauces, pre-packaged – read labels carefully

  • Tallow, beef and meat fat, lard, suet, dripping and foods cooked in these e.g. some hot chips

  • Meat extracts e.g. Bonox, Bovril

  • Delicatessen meats e.g. Devon, sausages, salami, prosciutto, pate, liverwurst

  • Soups, soup powder, stock cubes, liquid stocks – check all labels, some will be suitable

  • ‘Flavour’ ingredient in savoury packaged products , if not specified on the label, should be checked with the manufacturer

  • Rennet, the coagulant in cheese making, made from animal sources, especially likely to be present in some imported cheeses. Rennet of microbial origin is safe to use. Check source if not stated.

  • Ingredient lists of savoury foods need always to be examined for meat ingredients.

CAUTION: An adequate continuing intake of iron in the diet needs to be assured.


Some people who have been diagnosed with mammalian meat allergy also report symptoms following the consumption of milk and/or milk products.

If you have not suspected milk previously, and your symptoms are completely controlled by following the mammalian meat free diet, removing milk and milk products from your diet will not be necessary at this time. Hard cheese e.g. cheddar with microbial rennet is usually tolerated in these circumstances.


  • Milk- Cow, sheep, goat, horse, buffalo

  • Plain, skim, whole, low fat, reduced fat, condensed, evaporated, dried, solids, A2, fat modified.

  • Butter, buttermilk.

  • Cheese, all kinds.

  • Cream, sour cream.

  • Ice cream

  • Curds

  • Whey (liquid from cheese-making)

  • Powder

  • Protein

  • Hydrosoleate

  • Casein (a milk protein)

  • Words beginning with LACT or LACTO

  • Rennet


  • Lactose free milk

  • HA infant formula

  • Baby rusks and baby foods

  • Baked goods – biscuits, cakes, pastries, muffins, and other mixes.

  • Powder flavourings for milk

  • Crisps and other flavoured snack foods

  • Creme fraiche, fromage frais

  • Desserts, pre-prepared

  • Margarine (most have milk added)

  • Soy cheese (many have milk casein)

  • Sauces and soups



  • Cereal/Muesli

  • Fresh fruit and/or dried

  • Toast or crumpets with butter/margarine

  • Yeast extract/nut butter/jam

  • Milk on cereal

  • Cooked Breakfast

  • Sauteed vegetables

  • Egg, cooked in oil e.g. scrambled with tomato

  • Fish e.g. sardines, tuna on toast

  • Cheese on toast


  • Tuna/salmon/cold chicken

  • or turkey with salad or cooked vegetables

  • Any of the above in a multigrain sandwich or roll, wrap, or packed lunchbox, or as a hot lunch

  • Use foods from previous dinner

  • Yoghurt or fruit


  • Grilled, baked or fried fish, use vegetable oil or

  • Chicken or turkey – grilled, roasted or in a casserole

  • Legume dish, main or side eg. chickpea salad

  • Potato/pasta/couscous/ rice

  • Cooked vegetables or salad, all varieties

If you need to avoid milk, use the plant derived milks (Soy, rice, oat, almond) as a drink and in cooking, or as advised.