Art of Diet

Too Much Red Meat Is Carcinogenic   

by Theo Wood

I've just read a report which gives further proof that eating too much red meat is damaging to health.

The American study, involving over 500,000 people, has established that those with a high quota of red or processed meat in their diet increased the chances of early death, particularly from cancer and heart disease.

Red meat contains high amounts of saturated fat, which is linked to breast and colorectal cancer, and the research found that high temperature cooking elevated the risk of meat becoming carcinogenic.

In contrast, low meat intake is associated with a reduced risk to health, including lower blood pressure and cholesterol levels and a diminished prospect of developing heart disease.

A potential danger which can arise from such a study is that the headline may promote a fear that red meat is a hazard to be avoided. As always it is balance which is the key factor, and an appropriate amount of red meat is still advised to feature in a healthy diet.
Red meat is actually the largest contributor of iron and zinc, and the second largest giver of omega 3. It is also a great source of protein and energy.

The recommended amount of red and processed meat is approximately 500g per week. In layman's terms, this equates to two small portions of lean beef or lamb, one small portion of pork, two servings of lean ham and one 100g portion of processed meat. Examples of the 100g portion of processed meat would be minced beef in a chilli, two sausages or a burger.

Therefore if you are currently eating too much red and processed meat, don't cut it out completely. Simply aim to reduce your intake and make sure that you include a wide variety of healthy and nutritious foods in your diet to minimise the risks of poor health.

http://goarticles.com/article/Too-Much-Red-Meat-Is-Carcinogenic/3901009/