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Title : Eating red meat too often? Time to know the risks of eating red meat daily
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Eating red meat too often? Time to know the risks of eating red meat daily

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Did you know eating red meat on a regular basis can reduce your life expectancy? Yes, red meat intake is linked to an increased risk of mortality.

Some alarming statistics!

According to the latest estimates of the global burden of disease project, about 34 000 cancer deaths a year worldwide are attributable to diets high in processed meat.

Eating red meat has not yet been established as a cause of cancer. However, if the associations reported were proven to be causal, the Global Burden of Disease Project has estimated that diets rich in red meat may be responsible for 50,000 cancer deaths a year worldwide.

See also: The truth behind sweets for diabetics

What constitutes red meat ?

Red meat refers to all mammalian muscle meat, including beef, veal, pork, lamb, mutton, horse and goat. processed meat refers to meat that has been transformed through salting, curing, fermenting, smoking, or other processes to enhance flavor or improve their conservation. Most processed meats contain pork or beef, processed meats, but may also contain other red meat, poultry, meat offal, or meat by-products like blood.

Examples of processed meats include hot dogs (frankfurters), ham, sausage, corned beef, and beef jerky or dried meat and canned meat and prepared meat and sauces.

Meat can also contain chemicals that form during processing or cooking meat. For example, carcinogenic chemicals that form during processing of meat include N-nitroso compounds and polycyclic aromatic hydrocarbons. Cooking red meat or processed meat also produces aromatic heterocyclic amines and other chemicals including polycyclic aromatic hydrocarbons, which are also found in other foods and air pollution. Some of these chemicals are known or suspected carcinogens, but despite this knowledge that is not yet fully understood how the risk of cancer increases with red meat or processed meat.

Cooking Method

Cooking at high temperatures or with food in direct contact with a flame or a surface hot, like on the barbecue or pan-frying, produces more of certain types of cancer-causing chemicals (such as polycyclic aromatic hydrocarbons and heterocyclic amines, aromatic).

The recommended intake of red meat

The Department of Health advises people to consume 90g or less of red meat per day. A thin slice of pork, lamb or beef the size of half a slice of bread provides approximately 30 g of meat. T or reduce the risk of cancer, consuming more than 500 g / 18 ounces (cooked weight) per week of red meats, such as beef, pork and lamb, and avoid processed meats, such as ham, bacon, salami, sausages and cold cuts.

health benefits of red meat

• Red meat is a rich source of protein, saturated fat, iron, zinc and B vitamins
• iron is better absorbed by the body from red meat because it is present as heme
• zinc, needed by the body for the synthesis of DNA and helps the immune system to function effectively, it is found in red meat and is better absorbed meat and fish sources.
• Among the B vitamins found in abundance in red meat are vitamin B6 and vitamin B12.

The dangers of red meat

The consumption of red meat has been linked to a higher incidence of heart disease, colorectal cancer and type 2 diabetes. The extent of the associations found to be higher for processed red meat.

The researchers estimate that replacing one serving a day of other foods such as fish, poultry, nuts, legumes, low-fat dairy and grains-for all red meat could reduce the risk of mortality by 7% to 19%.

The substitution of other protein rich sources of healthy foods can help in preventing morbidity and mortality associated with consumption
Sources:

https://www.nih.gov/news-events/nih-research-matters/risk-red-meat

http://www.who.int/features/qa/cancer-red-meat/en/

http://www.diabetes.co.uk/food/red-meat.html

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