Goose Meat as a Source of Dietary Manganese—A Systematic Review

SIMPLE SUMMARY: Manganese is a trace element with many critical physiological functions, which should be supplied to animals and humans through diet. Since goose meat is eaten in many countries worldwide, this study aimed to systematically review the content of this element in goose meat and its relation to the recommended intake at the level of adequate intake (AI) and nutrient reference values-requirements (NRV-R). Already 100 g of goose meat can cover the daily AI per Mn for a wide range of adults, depending on the thermal treatment used. Placing information on the content of Mn in goose meat and the percentage of NRV-R on the packaging may be valuable information for the consumer in terms of making food choices to diversify the diet. Consumption of goose meat containing manganese may be justified in people struggling with mental disorders (depression, anxiety disorders), lipid (hypercholesterolemia), and carbohydrate metabolism (reduced glucose tolerance), in whom reduced concentration of this element has been confirmed in blood. ABSTRACT: Manganese is a trace element with essential physiological functions that should be supplied to animals and humans through diet. Goose meat is prevalent in many regions of the world. Therefore, the aim of the study was a systematic review (PRISMA statement, 1980–2022) of the content of Mn in raw and cooked goose meat and their relation to the recommended intake at the level of adequate intake (AI) and the nutrient reference values-requirements (NRV-R). The literature analysis shows that the content of Mn in goose meat depends on the breed, type of muscles, the presence of skin, and the cooking method used. AI level recommendations for Mn intake range from 0.003 to 5.50 mg/day, depending on the country, age, and gender. Consumption by adults (regardless of sex) of 100 g of domestic or wild goose meat covers the daily AI per Mn in various percentages, depending on the type of muscles (more Mn in leg muscles), presence of skin (more Mn in skinless muscles), and thermal treatment (pan fried with oil, grilled, and cooked meat contains more). Placing information on the Mn content in goose meat and the percentage of NRV-R on the packaging may be valuable information for the consumer in making food choices to diversify the diet. There are few studies on the content of Mn in goose meat. Therefore, it is reasonable to conduct research in this area.