Red meat

Red meat refers to all types of mammalian muscle meat, and includes beef, veal, pork, lamb, mutton, horse, and goat. It is one of the most controversial foods in the history of nutrition. Although humans have been eating it throughout evolution, many people believe it can cause serious harm.

Health Effects

Nutritional Value

Red meat is a rich source of several vitamins and minerals, especially Vitamin B12, Zinc, and Iron. These are all nutrients that can be hard to get in adequate amounts from plant foods. Therefore, moderate consumption of red meat can be a nutritious part of a balanced diet.

Heart Disease

Several observational studies show that red meat eaters have an increased risk of both heart disease and cancer. However, these studies are observational in nature and cannot prove that red meat caused the diseases. Other studies suggest that the real problem is processed meat, not red meat.

Cancer

There is some evidence linking red meat consumption to an increased risk of colorectal cancer, as well as other types of cancer. The reasons for this are not entirely clear, but it may have something to do with the way red meat is cooked and processed.

Environmental Impact

Red meat production is known to have a significant environmental impact. It requires more land, water, and energy than producing plant-based foods. Additionally, it contributes to greenhouse gas emissions.

See Also

• Processed meat
• Vegetarianism
• Veganism

References

• Red meat
• 
  Raw beef slices
• 
  Roast beef
• 
  Duck breast, smoked and panfried
• 
  Delmonico steak