“Red meat” – what is it? What are the types of red meat and how does it affect health?

New Delhi: Red meat, in general, is any meat from a mammal that naturally appears red when it is uncooked.

The potential negative effects of eating red meat on human health have been discussed extensively. While some people contend that it harms them, others contend that it is not linked to any diseases or other negative effects.

Varieties of red meat:

It’s crucial to understand the differences between various types of meat before talking about the health impacts of consuming red meat. Red meat comes from mammals and gets its name from the colour of its raw flesh. The ideal types of cured meat are beef, hog, lamb, venison, and veal. While poultry foods like chicken, turkey, and others are referred to as “white meat” because, as is customary, they turn white when cooked.

1. Traditional meat

2. Meat raised on grass

3. Organic meat

4. Meats that have been processed

5. Natural meats

What negative consequences might eating red meat have on your health?

Most people look for this information before consuming red meat in order to determine how it will affect their health. Numerous studies have been conducted on the health consequences of red meat. The majority of this research is observational, which means they aim to identify relationships but are unable to establish causality. All of these variables must be taken into account in order to establish if red meat is a “cause” of any health consequence.

Heart disease and red meat:

An increased risk of death and heart disease is linked to a high intake of processed beef (150 g or more per week). Even with weekly intakes of 250g of unprocessed red meat, no connection was discovered. Overall, it’s not clear whether, how, or why red meat increases the risk of heart disease.

Cancer and red meat:

Consuming red meat raises your risk of developing some malignancies, particularly colorectal and breast cancer. A greater risk of breast cancer was linked to eating a lot of processed meat. Both high-heat frying and smoking meats can result in the production of carcinogenic (cancer-causing) substances.