Red Meat: Benefit Or Harm

Why is red meat called harmful? Harm of red meat: research on the carcinogenicity of meat

In recent years, the reputation of red meat has been greatly damaged by studies suggesting its connection with cancer and other diseases. We understand whether it is really so harmful.

What is red meat like?

Red meat owes its color to the protein myoglobin, which is obtained from the muscles of mammals. This group includes beef, lamb, pork, veal, horse meat and goat meat.

In October 2015, the World Health Organization determined that red meat is "probably carcinogenic to humans." Processed red meat (cured, smoked, fermented) is less fortunate: it got the stigma of a carcinogen. This means that the International Agency for Research on Cancer (IARC) has received enough evidence of its potential danger, and the use of ham, sausage, sausages and canned meat really increases the risk of developing cancer.

MAIR experts obtained these data after analyzing 800 studies evaluating the impact of red and processed meat on various types of malignant tumors. According to their findings, daily consumption of 50 grams of processed meat increases the risk of colon and rectal cancer by 18%.

Roasted red meat is called especially dangerous. According to the US National Cancer Institute, cooking meat at high temperatures leads to the formation of heterocyclic amines and polycyclic aromatic hydrocarbons, chemicals that have been shown to be carcinogenic in animal experiments. Their influence on the human body has not yet been fully studied.

 

Red meat and kidney failure

Diabetes and high blood pressure are the most common causes of kidney failure, but in July 2016, data emerged that red meat consumption may be a risk factor for this disease.

A study published in the Journal of the American Society of Nephrology showed that frequent consumption of red meat increases the risk of kidney failure by 40%.

"People should consider switching to plant-based protein sources," said researchers from the School of Medicine in Singapore. - If they still want to eat meat, fish, seafood and birds can be a safer alternative.

Red meat and heart disease

A diet high in saturated fat and cholesterol is a well-known risk factor for cardiovascular disease. A number of studies show that red meat also falls into this category.

In 2014, a study involving 37,000 Swedish men showed that eating more than 75 grams of processed red meat per day increased the risk of heart failure by 1.38 times.

Later, scientists from Columbia University in New York discovered that intestinal bacteria convert L-carnitine, which is found in red meat, into a compound called trimethylamine-N-oxide (TMAO). In mice, TMAO led to the development of atherosclerosis, which can lead to myocardial infarction and stroke.

However, in this matter, everything is not so clear. A recent study by scientists from Purdue University showed that eating 85 grams of red meat 3 times a week does not harm the heart, but improves the condition of the cardiovascular system.

 

Red meat and diverticulitis

Diverticulitis (inflammation of the intestine) can lead to a number of serious complications, including abscess, perforation of the colon and peritonitis. Although the specific causes of diverticulitis are unknown, it is thought that a high-fiber diet may increase the risk of developing it.

A recent study published in the journal Gut suggests that eating red meat provokes diverticulitis, increasing the likelihood of its development by 58%.

How much red meat should we eat?

Despite overwhelming evidence of potential health risks, red meat is packed with nutrients. 100 grams of raw ground beef, for example, contains 25% of the recommended daily value of vitamin B-3 and 32% of the daily value of zinc. Also, red meat contains a lot of heme iron, which is absorbed better than vegetable iron and prevents the development of anemia. Should these benefits be given up?

- Do not give up, but limit it, experts of the American Cancer Institute correct. - It is recommended to consume no more than 510 grams of red meat per week, but processed meat should be avoided completely.